Well, I've been roasting a bit over two months. 15 batches. Until last night, I've been cooling by hand tossing the roasted beans in the colander for a minute or two and then placing them on the "quick chill" shelf in my freezer. It's been taking up to 10 minutes to really get cool this way. Well, yesterday I went to Home Depot and bought a fan on stand that can be turned horizontal (blowing up). I roasted three lots last night (1# Kona to rest for a week and a 1/2# each of "Mexico Organic Nayarit Terruno" and "Mexico Oaxaca Pluma -Don Eduardo" for taking to the office this week. I poured the roasted beans into the colander sitting on top of the fan and son of a gun if they didn't cool in only a minute or two! :o Guess how I'll be cooling from now on! :) And, just because I haven't said it lately, thanks to all of you for the information you've been imparting to me ... whether you know it or not. :) pat----http://www.sklenar.info/coffee.html
nice solution. i built a downdraft with an old cardboard box, a canister vacuum, and a pizza pan that has holes for circulation - 1-2 minutes and we're done. On 5/29/07, Patrick R. Sklenar wrote: <Snip> -- John Nanavati, DHI, CIT Plainfield, New Jersey
Pat, You can also try "pulling" the air through the beans. I use a bucket with two holes in it. One hole in the lid of the bucket is for a stainless steel dog bowl with holes drilled in the bottom. The other hole is for the hose of my shop vac. I dump the beans into the bowl and turn the vac on. Within seconds the beans are cool. One advantage this has is to cool the beans with (somewhat) cleaner air. You may have noticed that fans tend to collect dirt on the blades and the grill. Unless you keep your fan as clean as it is today, you run the risk of pushing some of this junk into your beans. Maybe you can simply flip your fan over. -- Jim Patrick R. Sklenar wrote: <Snip> -- Amber Systems, Inc. 414 Main Street Suite 211-C Rochester, Michigan 48307 www.ambersystems.com p. 248-652-3140 ext. 224 f. 248-652-3402
I like to pull air through the beans also. I put my roasted beans in a colander, set my range hood to boost and hold the colander right up to exhaust filter. It draws air so hard that I could let go of the colander and it won't fall, oh what a dangerous game that is. Jerry ************************************** See what's free athttp://www.aol.com.
I noticed in one of you photos that you had printed information from Vicki Smith's website! I am sure that would make her proud! Maybe I missed it, but I didn't see pictures of your fan setup ... please publish that too! Eddie -- Vita non est vivere sed valere vita est Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 5/29/07, Patrick R. Sklenar wrote: <Snip>
when you turn off the range hood, do the beans fall back in the colander like temple bells? ;- p On 5/29/07, GHolli7210 wrote: <Snip> -- John Nanavati, DHI, CIT Plainfield, New Jersey
If I am roasting HG/DB and have only one batch to do, I'll toss 'em back and forth as you describe. It normally takes 3-4 minutes to cool them to "warm to the touch". If I am roasting more than one batch or if I am using the RK Drum (1# or more) I place my leaf blower inside of a gray Rubbermaid "storage tub" with a hole cut in the top for a rectangular sink strainer and another cut for the stub where the snout of the blower attaches. It makes a very effective suction cooler. (I started out using it as a positive pressure blower, but the roasted beans kept wanting to fly...) It cools the beans to "cool to the touch" in a minute or two. Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX) On 5/29/07, Patrick R. Sklenar wrote: <Snip>
Naw, I leave the fan on and let em hang there that way I know where the are. Jerry ************************************** See what's free athttp://www.aol.com.
Jim Carter wrote: <Snip> if i could have found a box fan with a stand that would have let me lay it flat, i would consider that. unfortunately, the model i ended up with has the motor housing on the back and therefore i can't put the colander there. Eddie Dove wrote: <Snip> yep. my bible as i started HG/BM roasting. :) <Snip> To be honest, I simply didn't think of that last night. Will take a picture of the setup when I do my next roasting, probably Sunday. Thanks for the suggestion! pat----
I built a cooling set up out of a fan and a cardboard box. the box is a standard 14 x 14 x 24 shipping box. In one end of the box I cut a hole the diameter of a small round fan that I had ( about 1o 1/2 inch diameter) and used duct tape to mount the fan and seal the hole. In the top of the box I cut a hole just large enough to set my colander into. with the fan on high, the air is pulled through the hot beans and out of the box. I can go from snapping to cold in around 30 seconds. On 5/29/07, Patrick R. Sklenar wrote: <Snip>
The thing I like about the fan you describe (which is what I use, as well) is that it does a great job blowing the chaff out, as well. I did a bucket/colander/shop-vac thing, mostly as a hoot), but I really, really, really like the fan get up. Vicki j>> <Snip>
The fans that can be rotated to blow the air upwards really do the trick. My setup is much the same, but my fan is on a stand, which works well for the lazy bones part of me that doesn't like bending over.http://www.4cats2much.com/blogpics/2006_8/breadroast2.jpgVicki Patrick R. Sklenar wrote: <Snip>
It strikes me that there are a whole lot more of us bread machine/heat gun folks out there now than there was a year or so ago when I got started. v
Pat, What a beautiful spot you have! Looks like you might be in snow country though; do you roast outdoors all year round? Brian On 7/8/07, Patrick R. Sklenar wrote: <Snip>
Nice! Thanks for sharing :) PeterZ Patrick R. Sklenar wrote: <Snip>
I Love the Hot gloves!!!!! Dude that truly ROCKS!!!! Where did you get them? Dennis Patrick R. Sklenar wrote: <Snip> <Snip>
Vicki Smith wrote: <Snip> To a large extent, my roasting and roasting method is ... ALL YOUR FAULT!!!! :) So. With that in mind. Please allow me to thank you from the depths of my heart! Thanks to 'Taming Coffee' I figured out what I needed and how to use it and have now been roasting for over three months. Besides myself (and my coworkers who are becoming addicted to my "magic" thermos), I've also gifted my postal delivery lady four 1/2 pound bags in the past 3 months, two 1/2 pounds to a neighbor when I overheard his 3yo son wishing him a happy birthday a couple of weeks ago, a 1/2 pound of Kona to a coworker when she retired and two 1/2 pounds each to two sisters who are long time family friends. everyone has been happy with & raved about what I've given them, and your instructions have been pivotal to my ability to do this. So again, I say ... Thank you! Brian Kamnetz wrote: <Snip> Thank you very much for your comment! It's not too bad of a place. Not what I had hoped for (I wanted to build a post & beam house out in the country), but financial realities intruded and I bought a new home in a new development about 5 years ago. It's turned out to be a real nice neighborhood ... just a little tighter that I had planned. Yes, this is definitely still snow country. North central CT. Not a lot of snow *this* past winter, but that's why it is in New England. One year you get hammered, the next you get nothing. They do say, "Variety is the spice of life" ... they may well have been thinking of the North East. Anyhow, I didn't get started until the end of March. The lowest temp I was out in so far was 39F. But yes, I intend to roast year round as long as it's not actively precipitating. Peter Z wrote: <Snip> My pleasure. I'm learning a ton from the folks on this list, if I can give ANYthing back, then I simply have to. True, Dennis W. FC1 (CVN69) wrote: <Snip> You mean these li'l guys http://www.sklenar.info/images/coffee/PICT2226.jpg? Found them at 'Bed, Bath & Beyond'. :) pat----
FWIW, Patrick. I routinely roasted at -20C this winter in my unheated garage. I was dressed for it, and looked a bit odd, but my roasts were fine. The key, for me at least, was to bite the bullet and do my usual roast size even though that means, for our house, roasting 2x a week. My bread machine can do a couple of pounds at once, but the roasts are not as even, and that does seem to make a difference. I also had to pre-heat the bread machine with the empty bread pan in it (with the heat gun) before the bread machine would work. v (Central Alberta is a bit cooler than CT ;) ) Patrick R. Sklenar wrote: <Snip>
Heh. My set up pretty much looks like both of yours, just a little less glamorous (on a couple of old sawhorses behind the pea trellis). I too have Vicki to blame/thanks! I don't have to face real cold here in the Willamette Valley, OR, but I do have to face a LOT of rain in the winter. I'll probably just huddle under the eaves for the half hour +- it takes to roast up the two .75 lbs. batches I do each week. Last winter I used my IR2 in the garage, but since I started using the BrM/HG I only use the IR2 for the occasional decaf batch. Kris McN
This is a multi-part message in MIME format. For the Record the Willamette Valley on OR is one of the most beautiful places on earth! Dennis AKA V/R, FC1(SW/AW) Dennis W. True "Life Liberty and the pursuit of all who threaten it..."
I think it is viral. Bread Machine roasting looks so simple, as compare to some other methods, that even folks who are not usually inspired to try such things give it a go. I've infected a number of folks in Red Deer directly, and then there is that whole virtual infection thang :). Vicki Kris McN wrote: <Snip>
Dennis, Too bad you didn't make it down I-5 185 miles to "The Hundred Valleys of the Umpqua." where Alchemist John and I live. It is much nicer down here, and much less traffic. Les On 7/8/07, True, Dennis W. FC1 (CVN69) wrote: <Snip>
Vicki Smith wrote: <Snip> Please, just "Pat". Patrick reminds me too much of getting into trouble. :) I don't recall when it last hit -4F (aka: -20C) around here, but it DID get down darn near to 0F several times this past winter. I think I'll still try to roast out on the deck vs in the garage ... I hate to think of trying to clean up all the chaff after each roast. :( And regarding your comment to Kris re "viral infections" ... if Typhoid Mary spread Typhus ... what do we call you? BM/HG Roasting Vicki? pat----