Scored! Just found an original Poppery at the "Another Mans Treasure" shop at the dump. I guess raking pine needles and oak leaves for 3 days paid off. I got the popper and a nice new fax machine for a total of $7. That adds to my Poppery II, Whirley pop, wok and (soon to steal the bread maker out of the cabinet since it never gets used) collection of roasters. Chad
cja wrote: <Snip> congrats. i scored a super-cheap 1400w popcorn pumper @ a local thrift store. 120v fan is awesome! just wish i hadn't broken one of the air scoops trying to widen them. guess i'll have to find one of those glass cylinders and a mesh screen like i've seen elsewhere to move the beans up and away from the now bigger-than-bean-size hole (flying chaff embers worry me).
Chad, Congrats on the P1!!! Mike (just plain) has some great instructions for modifying it into an Uber Popper. If you havne't yet seen his photos, you will be amazed. Brian On 11/22/06, Chad wrote: <Snip>
Just a few quick notes about the poppery popcorn popper. I had been running them about 5 minutes on the kitchen counter top, the chaff blowing into the sink. Did this for a few months. I liked the roasts. It was quick and much better than canned junk. There were many times when I didn't have time to roast the evening beforehand so I just fired off the popper after I got our 15 month old going on breakfast. I'm brewing before she's finished. I'm on my way to work. For me the coffee experience is great. I didn't save the names, but I liked some from Rawanda, a Costa Rican peaberry... I usually like the funky stuff, but in a lighter roast. I think it was Brett that suggested that I add a 50' extension cord to try to slow down my roast. I was dubious at first, after all, who hasn't been snipe hunting? I roasted on my driveway in 75+ degree weather. I got one decent, but not outstanding roast. It did roast slower, about 7 minutes. I tried some Brazilian beans the next night and the results were bad. I got a stalled roast and I think I baked the beans. It was a little windy, so I'm wondering if that was the problem. The next night I went back to the first beans and gave up after some meager first cracks died off after 11 minutes. Brewed to a flat cup. I'm going back inside next to the sink. It's easier, faster, and more flavorful. Jeff
This is a multi-part message in MIME format. Jeff, I'm curious, what was the wire guage of the 50' extension cord you used? It seems that often folks on the list talk about extension cords like = the length is the only thing that matters, but there would be a = difference in voltage drop between, say, a 16 guage and a 12 guage 50' = cord when pulling 1500 watts through it. I can't remember the formula to calculate the actual loss, but the point = is, there is another variable there. If you like your coffee the way you're roasting it, stick with it, but = if you want to play some more, you might try a different cord. Oh, and another thing that occurs to me, on your kitchen counter you're = probably plugging into a 20A appliance circuit that might have less = voltage drop at the receptacle than wherever you plugged the cord in to = roast in your driveway. It's sometimes surprising how different the = voltage can be under load at different locations in a house. Make more smoke, Michael Wade
Hi Michael, Thanks for the comments. I'm not sure what gauge cord I was using. I looked into voltage drop formulas on line, but then said what the heck, I'll just try it. I did the circuits to the garage and I know that they are 20A. I'm building an airplane in my 3rd car garage and I wanted plenty of receptacles and power. I'm not sure about the kitchen circuit, I'll have to check the circuit breaker. It was kind of a pain to go outside, though. At some point it may be fun to get into a different roaster or modify it so that I can profile, but I just want better coffee that fits my schedule. Regards, Jeff On 5/12/07, Michael Wade wrote: <Snip>
This is a multi-part message in MIME format. "...what the heck, I'll just try it. " My kind of testing! I'm using about a 1300 watt heat gun on a 25' - = 12ga cord. It just happened to work well right from the start with 8 oz = batches in the size dog bowl I'm using. (When you get the desired = results, stop testing) Before that I used a stock Hearthware precision, = then a Hearthware iRoast2 till I got frustrated with the bizarre = undocumented default programming and lack of sufficient control = points... I've really learned a lot about how the beans behave during a = roast while HGDB roasting, but I'm getting itchy for a roaster that will = give me repeatable results. I read a message from someone on the list who PID'd a popper using a = bean mass thermocouple for the temp input, and that sounds very = intriguing. I would like to PID the old Precision, which should give me = an accurate small-batch counter-top roaster with a chaff collector. Good luck with your coffee AND your airplane, Michael
On Friday 11 May 2007 09:01, Jeff Dingbaum wrote: <Snip> Just to contribute to this particular point. I have a popper as well which has seen a good.. oh.. two or three dozen roasts by now at least, and the only time I've been successful outdoors has been when the day was at least warm (17C) and the popper was protected from the wind. The roast is sensitive enough (for me) to air movement that even if I shake the beans too much, or don't have just enough beans to hold a decent amount of heat, first crack is glacial or nonexistent. My first attempt was on a relatively cold balcony--maybe 10 degrees C and some unpredictable wind. I generated lots and lots of smoke, but little to no first crack and by the time I took it inside and set off the smoke alarms, my first brewed cup *tasted* as though it was *well* past 2nd. Little bits and pieces had broken off the beans, even, and were flying all over the place. No sound at either 1st nor 2nd.
I've been using a 100' 16 gauge extension cord to slow down my Poppery I. The cord seems to drop about 5V. That did seem to slow things down too much sometimes, so I built a setup to switch the extension in and out of the circuit. I would typically run on the low voltage setting until about 4 minutes/300+ degrees, then switch to high until 400 degrees/first crack, then back to low. A variac would be much, MUCH better, but even I haven't been able to rationalize spending $100+ to control a $5 popper. The cord and its connections do get perceptibly warm during a roast, but never too hot to hold comfortably. Nonetheless, there's a prominent kill switch in the circuit and a fire extinguisher at hand. BTW, I'm now using this setup in the kitchen just fine, under a two-fan window exhaust. All of the smoke and most of the chaff go right out the window, and I get to roast in 70-80 ambient rather than 40-100 in the garage at my old place. The line voltage seems higher here, so I'm now leaving the extension cord in the circuit and manipulating the fan speed to get some control. Ending this pre-coffee rambling, Bill On 5/12/07, Michael Wade wrote: <Snip>