HomeRoast Digest


Topic: pointers on artisan roasters (10 msgs / 240 lines)
1) From: George Chow
I have been doing home roasting a  long time and included using the sirocco (very good unit for 20 some years ago), alpenrost (drum roast with finicky temperature and cannot see the doneness of the roast) and i-roast. I like the fluid bed method except now I want to explore if there are other methods out there that is better (from a personal preference standpoint a less bright roast not from the bean but from the method of roasting.  looked at the hottop, gene cafe(hybrid??), bohmer, sonofresco (fluid bed ) and even the commercial sample roasters like the  probatino. I am not looking at quantity but quality of roast since I am blending and the batch size is not important.  Recently I looked into the turbo convection oven (not for the purpose of bigger batch but a better batch) and am interested enough to want to explore further - possibly building my own unit, maybe including a pid controller for the temperature ramping but I am not sure if the roaster will be  producing
 baked beans instead of roasted and puffed beans and how the taste will compare to a fluid bed or drum roast.  Can someone tell me if I should start the experiment  or just buy another roaster but then which one???
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2) From: Dean De Crisce
The behmor is easy to use, to clean, and to monitor. Up to a pound. The roasts can be taken into vienna if you set the time appropriately. It can be used indoors with a very manageable level of smoke. No need for crazy DIY modifications...good out of the box...just can't customize your own roast curve. 300 bucks. I'm no master...but pretty pleased with it.
Dean De Crisce

3) From: Ken Mary
Your choice depends on your lifestyle. If you enjoy building stuff, then 
definitely build your own. But if you have the money and are only interested
in the end result then buy a commercial sample roaster.
Avoiding gross defects like baking or scorching is easy. But optimizing for
various cup characters requires 1) a method to measure bean temperature with
a reasonably fast response while minimizing external influences like airflow
and radiation from a heating element, and 2) a method to mix the beans to
assure uniformity of bean heating, and without variable bean density or size
problems, and 3) heating the beans without exposure to temperatures greater
than about 520F. A non-perforated drum roaster is my choice, and fulfils all
requirements.
Five years ago I decided to build a drum roaster, but had no idea how it
would compare to my poppers. I made a prototype with a 4 oz capacity and had
nothing but poor roasts. That was until I modified it to measure bean
temperature. What an enlightenment. It was so successful that I still use
that first prototype full time.
--
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4) From: Brett Mason
Ken, how did you mod the drum roaster to accomodate temp measurement?
Please describe, and share pictures if you are able?
Thanks
Brett
On 3/7/08, Ken Mary  wrote:
<Snip>
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Cheers,
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5) From: John Despres
George,
The Gene Cafe, while a great roaster, is basically a hot air roaster and =
very similar in the end to other air roasters. I love my GC but will one =
day be experimenting with other roasters as I can afford them.
John
George Chow wrote:
<Snip>
o (very good unit for 20 some years ago), alpenrost (drum roast with finick=
y temperature and cannot see the doneness of the roast) and i-roast. I like=
 the fluid bed method except now I want to explore if there are other metho=
ds out there that is better (from a personal preference standpoint a less b=
right roast not from the bean but from the method of roasting.  looked at t=
he hottop, gene cafe(hybrid??), bohmer, sonofresco (fluid bed ) and even th=
e commercial sample roasters like the  probatino. I am not looking at quant=
ity but quality of roast since I am blending and the batch size is not impo=
rtant.  Recently I looked into the turbo convection oven (not for the purpo=
se of bigger batch but a better batch) and am interested enough to want to =
explore further - possibly building my own unit, maybe including a pid cont=
roller for the temperature ramping but I am not sure if the roaster will be=
  producing
<Snip>
mpare to a fluid bed or drum roast.  Can someone tell me if I should start =
the experiment  or just buy another roaster but then which one???
<Snip>
e.com
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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6) From: Eddie Dove
George,
Your message reads as though you are looking for the ultimate in
control so that you can get the best out of your coffee.  Some list
members have recently acquired US Roasters 1 lb sample roasters (that
cost much less than the Probatino) and they really like them,
specifically for the amount of control during the roast and especially
the results in the cup.  Hopefully they help you out some.
Respectfully,
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Thu, Mar 6, 2008 at 11:52 PM, George Chow  wrote:
<Snip>
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7) From: Ken Mary
No pictures, but it is easy for drums supported on a spit rod. Naturally, 
the drum must have two supports. So you move one of the supports from the
end cap toward the center of the drum. I actually positioned the center
support about 1/3 of the drum length inward from the end.
Remove the spit rod and one end cap from the drum (if possible). Enlarge the
center hole in the end cap enough to insert the thermocouple, but not so
large that the beans will spill out, say one inch diameter. Insert the
center support and fasten it in place. Reattach the end cap and you are
done. Alternatively, you can insert the center support from outside the drum
by drilling a hole or making a saw cut. The thermocouple can be inserted
through the hole in the end cap after the drum is in place in the oven.
Angle the probe so that it is immersed in the deepest portion of the mass of
beans, but not touching the wall of the drum. Build a bracket to hold the
probe in place.
--
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8) From: Les
George,
I am one of those with the US Roaster one pound roaster.  If you want total
control, this is the way to go.  I get both bean temp and chamber temp.  I
have heat control as well as total air control through the roasting
chamber.  I can drive my heat ramp at a very steep rate, or I can stop the
heat and almost any temperature.  I can stretch the time between first crack
and second for as long as I want!  This roaster will last a long time too!
Best of all profiles are totally repeatable.  I am enjoying some of the best
coffee of my 23 years of homeroasting experience.  These roasters are
spendy!, but I will never have upgrade fever again.
Les
On 3/7/08, Eddie Dove  wrote:
<Snip>
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9) From: Doug Boutell
George,
I also have USRC roaster and live in Dallas, Texas. If
you live in Texas and want to stop by and roast a few lbs
email me off the list.
Doug
George Chow wrote:
<Snip>
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10) From: Tom & Maria - Sweet Maria's Coffee
George - just wanted to let you know that the Sumatra Lintong Special 
Selection roasted sample you dropped off was excellent. the "dry ice 
flake" cooling method is interesting. It was a very good target 
roast, on the light side where this coffee really has most of it's 
unique herbal sweetness. can you explain the type of roaster and heat 
profile?
tom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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