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Topic: IMV and chaff (5 msgs / 62 lines)
1) From: seth Grandeau
I've done a few roasts of IMV in the iRoast2 and I've noticed tons
of chaff.  A 150 gram batch will fill the chaff collector and I will
still have chaff coming off the coffee beans, after I take them out
of the roaster.  I'll swirl them in a colander and there will be a
good amount of chaff falling out of the holes.  I've dropped my
roast size to 140 grams, but it still fills the collector.  Are others
having this issue and if so, how do you deal with the chaff?
 
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2) From: Jason
IMV just has a lot of chaff....  I don't use an IR2, but the Nesco, it comes
pretty darn close to filling up the collector there as well, I just blow it
off before I bag it.
On Dec 10, 2007 10:26 AM, seth Grandeau  wrote:
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3) From: Joseph Robertson
I have found that when we use our IR2 it depends on the bean variety as to
the quantity of chaff that ends up after the roast. Some more some less.
JoeR
On Dec 10, 2007 7:26 AM, seth Grandeau  wrote:
<Snip>

4) From: John Despres
This is a multi-part message in MIME format.
On the subject of chaff, is there a way to tell how much chaff will be 
produced by a particular bean?
And why might there be chaff left on the bean at all? Roasting to fast, 
perhaps? Not reaching a high enough temp at some stage? Or something 
else altogether?
JD
Joseph Robertson wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

5) From: Justin Marquez
DRY PROCESS or PULPED NATURAL PROCESS almost always makes a lot of chaff.
On Dec 10, 2007 11:34 AM, John Despres 
wrote:
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-- 
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)


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