HomeRoast Digest


Topic: Nesco (Zach and Dani) (7 msgs / 181 lines)
1) From: Eugene Johnson
I have only been following the homeroasts list for a couple of months 
but I have not noticed anything about the Nesco roaster (old Zach and 
Dani). What experience have other members had with it, and particularly 
with the taste of the coffee? I am considering it because I have a 
problem with roasting smoke. Comments? Suggestions?
Eugene
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2) From: Bob
I've used a Z&D for several years, lately as a test roaster to
try out small batches. I've always felt it does a good job of
roasting small batches, but it takes much longer than a similar
sized batch in a popper.
Some folks have mentioned less 'brightness' in the roasts due to
the longer cool down period, but the lack of smoke may be a
trade off for you. All the batches I roasted from SweetMarias
tasted great.  The Behmor also is a lower smoke unit, with a
much greater capacity. Have not tried it.
Bob ~ Parker CO

3) From: Frank Parth
<Snip>
I had one for a couple of years and then sold it to someone else after I got my GeneCafe. The friend I sold it to 
bought it for her husband and got him started on roasting. The only reason I changed was the small batch size. For the 
coffee we drink at home I needed sometime with more capacity.
Frank Parth
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4) From: Barry Luterman
I started roasting with a Z&D. I have gone through an I-roast 1,
Hottop P and a Behmor. I liken the Z&D to a crock pot. It takes a long
time to cook.Has a small pay load and worse of all  the beans taste
the same regardless of orig on. Much as a stew made in a crock pot as
opposed to a stew made from scratch.
For me the decision is easy. If you want good roasts, larger quantity
and little smoke . Go Behmor
On Mon, Jul 28, 2008 at 7:14 AM, Bob  wrote:
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5) From: George Miller
I started out with the Zach and Dani (actually I have two) and both my wife
(decaf) and I (regular dark roasts from FC to Vienna) loved the coffee from
it.  All of our different coffees tasted different.  The roast time you set
on the machine includes a 5 minute cool down cycle.  IE: if you set it to 18
minutes it roasts for 13 and cools for 5.  One thing that I did was to get a
thermocouple meter and a long probe.  I placed a small hole in the lid so
the probe goes through the chaff cup.  It does seem to be consistent
(although a different temperature reading) for each coffee that is roasted
in it.  Most all of my wife's decaf's temps run between 410 and 430 with the
probe inserted into the bean mass.  I still use the Zach's for 1/4 pound
roasts as it seems to do as good a job as the others as far as my wife is
concerned. So the Zach is my choice for 1/4 lb roasts.  Unlike some people
that say they have had trouble going into the dark roasts  I have never had
any problems going into CharBuck territory even with a full 1/4 lb load.
I also roast with an old Bravi, two Gene Cafes and a Behmor.  The coffee's
from each taste great but all have their own pluses (or minuses).    I
hardly ever roast less than a half pound so I use the latter listed
machines.  (The Bravi has a thermocouple I use with it and it seems to be
about dead on for each roast level the only problem with it is that it does
emit a lot of smoke and it has no way to change the roast time once started
and it has it's own internal profiles that I have yet found any info on.  So
with the Bravi it's best to set the machine to a slightly darker roast than
you want and stop it when you get to the point you want the roast to be at).
GeorgeM
On Sat, Jul 26, 2008 at 1:02 PM, Eugene Johnson wrote:
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6) From: Eddie Dove
Hey Eugene,
After starting with poppers, I moved on to a Zach & Dani's before
NESCO purchased them.  As Barry indicated, the earlier models did seem
to be a bit lacking in heat, but as George intimated, the later models
did quite well; voltage is a consideration.  If the cooling is too
slow to suit someone's taste, one can cool externally.  Depending on
what I wanted, I would either let the roaster do the cooling or dump
and cool externally.  If one allows the roaster to do the cooling, the
chaff removal is much better because the fan hits a higher speed.  I
think it roasts up to 5 oz  per batch.  At the time, it was the only
roaster that offered smoke abatement, which gave it its niche at
$159.00.  Roasting aromas are still very much present.
Enter the Behmor.  A capable roaster with smoke abatement (roasting
aromas are present) and batch sizes up to 16 oz, but with profile
control for $299.00.  If the difference in money is not an issue, the
Behmor 1600 may be the roaster for you.
Hope this helps ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sat, Jul 26, 2008 at 12:02 PM, Eugene Johnson  wrote:
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7) From: Dave Ehrenkranz
LIke many others, I started with a Z&D, moved to an iRoast, and am now  
using a Behmor. I have enjoyed all three roasters but far prefer the  
Behmor. I could not hear the cracks adequately with either the Z&D or  
the iRoast and it wasn't until the Behmor could I be sure when the  
cracks were occurring.
The Behmor's smoke suppression is very good as was the Z&D's but heck  
I don't mind the aroma. But I did find it necessary to dismantle the  
smoke detector which is in the same room where I roast.
While I enjoyed the Z&D and the iRoast I would recommend moving  
directly to the Behmor if possible as I believe you will end up there  
anyway.
dave
On Jul 26, 2008, at 10:02 AM, Eugene Johnson wrote:
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