HomeRoast Digest

Topic: Indoor Cooling (12 msgs / 330 lines)
1) From: Joe Screnock
My second question has to do with cooling and chaff removal.
How do you who roast indoors cool your roasts in a reasonable period of 
time?  How do you separate and collect the chaff?  I'm attempting to do 
both with the output of a full RK drum (3-ish pounds of roasted beans).
I've seen many efficient home-made devices that are quite good at 
cooling and removing chaff.  The problem I have is that none of them 
*collect* the chaff - they blow it all over the yard.  That won't work 
in a kitchen setting.
I've come up with some ideas, but every one of them seems to have 
drawbacks.  I am wondering if anyone else has solved this problem.
Thanks for any ideas.
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2) From: Rich
Well, after cooling fresh roasted beans you could conduct a full scale Official USN Field Day of the 
Or you could construct a frame that closes the open end of the hot bean tray mounted right above the 
blower.  The fame would have a standard dust collector bag attached,  The chaff would be collected in 
the bag.  Dust collector bags ae designed to catch small particles and pass air with minimum 
On Mon, 15 Oct 2007 15:49:49 -0500, Joe Screnock wrote:

3) From: Rick Copple
Joe Screnock wrote:
I'm lazy. I have used the same thing since I started, which isn't ideal, 
but it gets the job done. However, it does blow chaff all over the 
kitchen. I put it in a colander, stir with a wooden spoon while I use an 
air mattress blower to cool the beans. It cools them within the required 
amount of time (a pound at a time) but means you sit on the floor doing 
some work.
If I constructed the box-on-fan model, I would probably do it outside as 
it would blow the chaff straight up instead of one basic direction as I 
do now. That at least keeps the chaff within a defined area of the 
kitchen. :)
I call it a broom. Handy little things. :) And my wife likes it that I 
sweep the floor every week, so she doesn't seem to mind.
Rick Copple

4) From: Rich
The modern up to date high tech replacement is called a hoover..... or vacuum cleaner.  Save the broom 
for Oct 31.
On Tue, 16 Oct 2007 13:23:50 -0500, Rick Copple wrote:

5) From: Sean Cary
I built a beenie-vac out of a 5 gallon pail and my shop vac...  I cut
a hole for a stainless steel bowl that I drilled a number of holes
in...  Once the roast is done, I dump the beans into the bowl (I used
to use a colander, but it had too MANY holes) and fire up the shop
vac.  I get cooled to room temp in about a minute or so.
The shop vac is connected via a hole the same diameter as the hose in
the bottom...sucks chaff out of the holes and I get pretty clean beans
when I am done.
I want to scale it down when I get home and back to roasting next
year.  Cut down the pail or build a small container and use a smaller
shop vac dedicated to this task.
In Fallujah...cheated death once again from here to Ramadi and back
last week.  The traveling bug is quite satisfied for now.
On 10/16/07, Rick Copple  wrote:

6) From: Joe Screnock
Thanks for everyone who replied.
Sean, am I to understand you suck the chaff out the holes in the bottom 
of the SS bowl?  What size are the holes, and do you have a problem with 
small beans (peaberry?) falling through or large chaff not being pulled 
How many pounds do you cool at a time?
I have made the assumption that any hole big enough for chaff evacuation 
would also let beans through.  Perhaps I need to rethink that.
My current thinking is along the lines of a screen lined box of some 
sort for a cooling tray.  Over that I would hinge a hood of some sort 
(an aluminum roasting pan?) that has a vacuum port in it.  The Shop 
Vac(tm) would be able to pull air through the screen, cooling the beans 
and sucking the chaff.  Air flow could be adjusted by raising (and 
lowering) the hinged hood as needed.  The vacuum could also be used to 
clean out the grill every couple roasts to get the chaff that burns 
during the roast.
All of this has me wondering how commercial roasters cool their roasts. 
  I imagine cooling 20 lbs of beans from a Probat would take some doing 
if one was sitting on the floor stirring a bowl in front of a fan.  ;-)
Sean Cary wrote:
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7) From: True, Dennis W. FC1 (CVN69)
My bean cooler is posted on homeroasters.org and to cool/dechaff my
beans I simply keep the temp resistant gloves on and circle the bean
mass around which forces the chaff against the sides of the basket then
breaks up the chaff into small enough pieces that it passes through the
screen basket and is sent out through the fans I do one final step after
the beans are cool I pour the beans from one collender to the other
infront of the fans that gets rid any left over chaff .... Now I'm ready
for storage!
	"It is by Caffeine alone that I set my mind in motion
	It is by the beans of Java, that my thoguhts aquire speed
	the hands acquire shakes; the shakes become a warning
	It is by Caffeine alone that I set my mind in motion"

8) From: Michael I
I use exactly the same thing, except a bit smaller -- small shop vac from
the Depot and 3 gallon pail with a stainless bowl in which I've drilled 20
or so holes.
However, I don't find that it cleans enough of the chaff out.  Maybe I need
to make my holes bigger.  But I use it outside only, so after they're cool I
reverse the shop vac (so it's a blower), and hold the bowl against the
bucket.  The chaff goes flying, but the beans do not, apart from looking a
bit like a brown geyser.  Works very well for me, and it's small enough to
store in my place.

9) From:
That reminds me of those dustless drywall vac sanders-basically a hose hooks to your source of chaff, blows into a 5 gal bucket with a lid and a  a little water, the chaff sticks to the water, another tube goes out the top without the chaff into the vac.
I bought one at lowe's for drywall, but they would be very simple to make for your application. You'd want the vac outside though, passing the hose through a window b/c the smoke will get blown out the vac.  You'd probably want to work in some of that aluminum flexible dryer vent pipe early in your chain to disipate heat so you don't melt your plastic. 
---- Sean Cary  wrote: 

10) From:
you can google probat and tour their machines online to see how they cool. basically a big tray with a screen, fan sucks air through the beans out the exhaust, and a stir crazy sort of arm to move the beans.  I have a roaster friend here in town that gave me a demo-cool stuff!
---- Joe Screnock  wrote: 

11) From: Sean Cary
I am not able to measure them - but if I remember they were about 1/8
inch.  When I stir the beans with my hand as they are cooling the
chaff does in fact get sucked down the holes...not all of it, but the
majority does.  Mind you, I have a large Ridgid shop vac sucking on
the bucket...
Would take a pic...but they are safely packed away in NC...and I am not.
On 10/16/07, Joe Screnock  wrote:

12) From: Sean Cary
I roast a 1/2 - 1 l/b at a time - either my dhabloten roaster (highly
modified Poppery 1 made for me after my last Iraq trip by Mike
Dhabolt) or a SC/TO that I cobbled together.
On 10/16/07, Joe Screnock  wrote:

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