HomeRoast Digest


Topic: Ventilation question (13 msgs / 322 lines)
1) From: James Hutchings
Hi -- excuse my newbie question but I did have a search through the archives and couldn't really find my answer ...
I want to buy a roaster, but for the next year or so I'm living in an apartment building with no stove-top ventilator (well there is one, but it's passive and does virtually nothing).  Of course there's a balcony, but there are plenty of months I don't want to be out there roasting coffee! :)
Are there any roasters designed to work with almost no ventilation at all?  And if so, are there downsides to them?  Or should I just wait a year until I move and get my roaster then?
BTW I favour medium-dark roasts ...
Thanks for any advice,
James
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2) From: Rich
The Behmor is for all practical intents and purposes smoke free unless 
you happen to roast into french.  I use mine indoors without any aux 
ventilation at all.  I also roast a pound of beans at a shot.  You do 
get a roasted coffee smell however.
James Hutchings wrote:
<Snip>
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3) From: Brett Mason
Gene Cafe would be good to consider...
Some have placed their iRoast2 under the vent, having removed the screen,
and report good results...
I roast outside, and when it's freakin-freezin, like below 0'F, I place a
popper just outside the glass door, under a light, and I watch it from
inside...  Not as good as summertime roasting, but the job gets done....
Welcome,
Brett
On Mon, Mar 31, 2008 at 3:54 PM, James Hutchings <
captain_james_canuck> wrote:
<Snip>
-- 
Cheers,
Brett
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4) From: Aaron
Hello James:
Umm,  all roasters really should have ventillation however after 
recently moving out of an apartment myself I can feel your pain.  The 
behmor though I have found puts out very little smoke, as compared to an 
I roast, wok, popcorn machine or any other roasting method i  have tried 
so far.
it is not smoke free however will put out significantly less smoke than 
the other methods.
One thing I did do was, run the coffee roaster in front of the open 
dryer in the 'fluff' mode, it sucks the smoke out and blows it out the 
dryer vent.... cheap and it works.
Good luck
Aaron
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5) From: Paul Helbert
The little Z & D that Sweet Maria's sell has good smoke reduction. I always
used mine in an open garage, though.
-- 
Paul Helbert
So it is written. I read it on the internet. It has to be true.
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6) From: raymanowen
FYI- when the dryer is exhausting air via its blower out the vent, make-up
air is entering somewhere else. If this air happens to be the same
temperature as the set point on your thermostat, you won't force the air
conditioning or furnace heat to run.
The fume hood over the cook top is the same, however the good recirculating
ones have an efficient filter stack and are "green."
If you don't want the potential problem of flue gas reversal with the
exterior exhausting dryer or fume hood vents and still try to roast inside
the house, it's a trade off. Foolgers or *$ has your coffee, or try some of
the current Roastmaster's Choice for the real thing and no CO poisoning
risk.
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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7) From: Dean De Crisce
I also live in a new york area apt. There is no where to go but inside. I used a popper for awhile...always set off the alarm. Considered the issue when buying a roaster...zach and dani has a filter to reduce smoke...but thought batch size too small. Behmor has afterburner to reduce smoke...i got the behmor. Makes much less smoke than the popper...but still sets off the alarm every time. I open all the windows...blow a fan...and have even covered the closest alarm with a plastic bag...still sets it off. I have just accepted that...and roast at reasonable times and immediately hit the alarm mute button when it goes off. 
Dean De Crisce
Sent from a Treo.

8) From: Floyd Lozano
If you want to roast indoors with limited ventilation and larger
batches, you can pretty much write off the hottop - it produces too
much smoke.  I can't speak to the GeneCafe or Nesco roasters, but
think they are similar in smoke production.  The Behmor is your only
real recourse (or smaller batch roasters like the iRoast and
FreshRoast)  You can get to full city + with lower loads (1/2 lb and
below ) before the smoke becomes a problem.  I close my kitchen doors,
open a couple windows and put window fans in, and this allows me to do
1lb roasts to FC without setting off fire alarms in my house, but
there's definitely a haze in the room for a little bit ;)  From the
coffee.  I don't know if my smoke supression isn't working as well as
it should, reading the 2nd post in this thread, but I definitely get
some smoke, and I always do the cleanup empty roast every 5 sessions.
In the warmer weather, I really suggest doing your Behmor roasts out
of doors if you can!  I have had no problems down to 50 degrees, but
much lower than that, especially with wind, the machine has to fight
too hard to get to temp and you get extended roast times which seem to
flatten the flavors and usually don't have enough oomph to get to the
darker roasts you desire, at least in my experience.
-F
On Mon, Mar 31, 2008 at 9:44 PM, Aaron  wrote:
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9) From: Dave Huddle
I put my roaster on a board set across the kitchen sink and placed a
fan in the window above it.   I made a CRUDE hood of plastic,
cardboard and duct tape so that the smoke went out the window.    I
used this arrangement with poppers, FreshRoast, AlpenRost, Hearthware
Precision & Gourmet.   That worked fine, but I got tired of the set
up/take down routine.
The Behmor is pretty much smokeless, but I have set off the smoke
alarm with it, even though I didn't see any smoke.    (My roasting
situation is sort of a mess now while the first floor is being
remodeled.)
In a few (????) weeks that remodeling will be finished and I'll have a
roasting place in the new laundry room, complete with an exhaust
ventilator, good lighting, and plenty of cabinets.    (We have had NO
kitchen since Feb. 4)
Dave
Westerville, OH
On Mon, Mar 31, 2008 at 4:54 PM, James Hutchings
 wrote:
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10) From: Seth Grandeau
James,
Along with the Behmor, which has gotten fantastic reviews, consider the
IRoast2.  It has an attachment for a 3 inch dryer house (flexible tube
available at any Home Depot for just a few $).  You can run the hose out a
window to eliminate smoke and most of the roasting smell (though not all, in
my case).
Good luck with your purchase and welcome to a new hobby!
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11) From: Tim TenClay
On Tue, Apr 1, 2008 at 12:42 AM, Floyd Lozano  wrote:
<Snip>
I don't want to be contrarian on my first day back, but I use I hottop
indoors all winter long.  I store it in a closet, and when it's time for
roasting I simply put it on the counter in the bathroom and turn on the
shower fan; I usually leave the fan on for 15 minutes or so after I'm done
roasting, but it works well.  The only drawback is that if I roast several
batches in a day, it can be a little overwhelming.  I only roast a half to 1
pound every week or two though.
There is a lot of smoke, but even the low-end exhaust fan in the bathroom
seems to handle it ok... and of course, the price was right :-)
Grace and Peace,
  `tim
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12) From: James Hutchings
Dean -- thanks, your post mirrors my fears exactly!
Seth -- your comments about the iRoast sound intriguing, though I want to clarify something.  If I duct-tape a dryer vent hose to the top, and then run this out through, say, the sliding door onto the balcony, do you think I'd have anything to worry about?
Also, I read the recommendation on the regular sweetmarias page that if you think you can do without the multiple custom roast settings, the iRoast1 can save you $30 bucks.  Any thoughts on this?
Thanks again,
James
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13) From: Seth Grandeau
My current setup has no duct tape and no fan in the exhaust hose (one of the
other list members attached a small fan to help pull more exhaust out and
has posted very good results) and I get no smoke, just a pleasant roasted
coffee smell.  There is a small gap where the exhaust attaches to the
iRoast, which you could cover with tape, but you'd have to tape and untape
with each roast, as the exhaust connects to the top of the chaff collector
and you need to take that off to clean it out between roasts.  It may get
tedious.  I really think that the exhaust hose, combined with an air
purifier in the room will negate any problems.  One piece of advice, make
sure the end of the exhaust is above the iRoast.  This will prevent any
smoke backup (I made that mistake once).
I haven't tried the iRoast1, but from what I understand the only real
difference is the # of phases in your profile (3 vs. 5 with the IR2).  You
can cheat to get one extra phase (the system always does 350 degrees for the
first 3 minutes, so you can program your first phase for more than 3 minutes
and get 2 phases out of it, one at 350 and one at the temp you set.)  I
don't know if the extra phases really help.  I have mine set to ramp up the
temp in 5 increments, but I don't adjust it, now that I have a profile I've
had success with.
I don't think they make the iRoast1 anymore, so you'd be talking ebay or
some such to get one.  For $30, I'd get the new model and I've been VERY
happy with the support from SM.
On 4/1/08, James Hutchings  wrote:
<Snip>
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