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Topic: 3 x 2.2 = 8.5 ?!? (4 msgs / 144 lines)
1) From: miKe mcKoffee
Did 10 batches today's roast session. Previously largest batches I've been
doing on this wee 3k = 6.6LB batch size rated USRC have been 8LBers.
Gorgeous even finished roasts with well profile/timed batches. Still having
to be careful and not go too fast start of 1st to end of roast. Decided to
go for 8.5 on the IMV batch. Darned if it wasn't a piece of cake. Have a
feeling good 10LB roasts may not be out of the question, full 50% over rated
capacity. Highly suspect Dan doubling the hp on the fan motor (since I
planned in advance to always roast with damper in cooling position and he
custom builds to order) also enables greater drum convection flow even with
cooling flow diverting. Coupled with 60+ rpm drum of course so scorching not
an issue either. Damn sweet roaster.
Speaking of sweet, typed drinking a kicked up after dinner "dessert"
espresso beverage. That would simply be an IMV Americano! (Not from today's
batch, just some 'old' removed from Kafe sales shelf 9 day stuff:-)
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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2) From: Seth Grandeau
Mike,
In a professional drum roaster, where does all the chaff end up?  Does it
all come off curing roasting, or do you need another step to remove it all?
I just did an IMV roast in my Behmor and had a lot of chaff still on the
bean.
On 6/7/08, miKe mcKoffee  wrote:
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3) From: miKe mcKoffee
The vigorous tumbling of and airflow through the drum removes virtually all
the chaff which is captured in the cyclone before exhaust exiting. (The
cyclone is external from the roast chamber.)
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
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4) From: Bryan Wray
Depends on the roaster a lot.  I work on two totally different Probats, one has all the chaff sucked up through exhaust tubing and lands into a collection chamber across the warehouse.  The chaff is packed tightly into the chamber.  To get the chaff out you unscrew the chamber from the base of the exhaust tubing, turn it upside down, shake it a little, and simply dump it into a 55 gallon bucket or some other big container.  I'm not totally sure the model or max capacity of the roaster, but I would put it around 45 lbs at maximum capacity (which we never run it at).  The chaff collector holds enough for probably 30 batches and I'll let you guys all figure out what the equals...
The other roaster I work on, a smaller Probat, can run probably 17-20 pounds and the chaff on that one is sucked through a short tube into an area under the cooling tray.  It never really "leaves" the roaster, just travels away from the heat source and is stored under the cooling tray where it can't easily ignite.  Same with this roaster... probably 30 or so batches and then we vacuum out all the chaff.
As far as chaff on the beans.  Most of the chaff that would remain on a bean in something like a Behmor, I-Roast, etc, is removed in a commercial roaster by tumbling around in the cooling tray.  There are usually areas underneath the tray that allow for chaff and small chips of beans to fall through the holes in the tray and be collected.
HTH
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art" - Chris Owens of Cafe Grumpy in NYC.
--- On Sun, 6/8/08, miKe mcKoffee <mcKona> wrote:
From: miKe mcKoffee <mcKona>
Subject: Re: [Homeroast] 3 x 2.2 = 8.5 ?!?
To: homeroast
Date: Sunday, June 8, 2008, 12:17 PM
The vigorous tumbling of and airflow through the drum removes virtually all
the chaff which is captured in the cyclone before exhaust exiting. (The
cyclone is external from the roast chamber.)
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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