HomeRoast Digest


Topic: Excess chaff (4 msgs / 79 lines)
1) From: John - Wandering Texas
It tastes exactly like Navy coffee - NOT GOOD!!
John - who spent 28 days total going and returning to Europe on a Navy
barge!  HEY Army beat Navy just to get even!!

2) From: Russell Stanton
 
I have been roasting several different coffees using an Alpenroast.  I tend 
to roast to just about second crack, that is I stop about 2 mins and 30 
secs after the start of first crack.
Lately (past month or so) I have noticed much more chaff in the beans and 
lots still left on the surface of the bean.
Is this a problem with the roaster?
How do I get rid of this, I assume it affects the taste.
I normally put the beans in a SS collander and shake them some and then 
dump them on a large AL pizza pan to cool.  When i scoop them up to store 
them there's a lot of chaff and its noticeable when the beans are ground.
Russ
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3) From: Gary Zimmerman
 
Russell Stanton wrote:
<Snip>
Hi Russell,
I don't use an Alpenrost, so can't help you troubleshoot any problems with 
the roaster, but I can tell you what I do for chaff.  Since I use a 
stovetop popper, the chaff remains with the beans, instead of getting blown 
out during the roasting process, so I need to remove it during my manual 
cooling process.
As long as your beans aren't oily when they're done, you can just hold the 
colander of beans over some type of fan (outside) to blow the chaff 
away.  Pouring the beans from colander to colander outside when there's a 
breeze also works.  If that too much chaff to have blowing around at one 
time, you can always take the little bit you're about to brew outside and 
do the same, rather than doing it with the whole batch.
Long ago someone sent a message to this list saying the chemical compounds 
in chaff might not be very good for you.
-- garyZ
Whirley-drip(paper)-black
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4) From: Doug Cadmus
<Snip>
tend
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<Snip>
Not likely a factor of the roaster so much as the bean that you're
roasting. Some coffee beans retain more silverskin in processing, which
translates to more chaff when you roast. If you've been roasting the *same*
coffee, you may have switched from an old crop to a new crop...
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