HomeRoast Digest


Topic: Coffee Roaster Seasoning (10 msgs / 172 lines)
1) From: Eric Faust
I have been researching the idea of coffee roaster seasoning and wanted to
see if anyone had any opinions on the matter. Is it necessary to season a
coffee roaster? and if it is how does one properly season a roaster? I would
love to see where this goes with so many brilliant minds.
Best Regards,
Eric Faust
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2) From: Les
Salt, Pepper, and a dash of sage! :>)  I think it depends on the
roaster that you have.  My drum roaster was seasoned by first roasting
3 batches of low quality (by Tom's standard) beans just into 2nd
crack.  About every 10 roasts, I will run the tempature up and turn
the fan on full blast to keep it nice and clean.  With the Behmor, I
followed the directions.
Les
On Tue, Dec 16, 2008 at 9:17 AM, Eric Faust  wrote:
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3) From: Eric Faust
Thanks Les. I do not know what Behmor recommends. Please send that along if
you can.
Eric
On Wed, Dec 17, 2008 at 11:38 AM, Les  wrote:
<Snip>
-- 
Eric Faust
(651) 357-6272
1665 Hague Ave
St. Paul, MN 55104
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4) From: Barry Luterman
With my Hottop I ran a pound of cheap beans to Spanish Roast and threw them
out. I empty the chaff collector  after every roast. After every 5th roast I
remove the glass cover,clean it ,remove the drum ,remove any stuck beans in
the mesh, But I DO NOT CLEAN IT, vacuum all chaff.After every 10 roasts I
rinse off the filter. I know I have read before that the drum must be
seasoned.
On Wed, Dec 17, 2008 at 7:38 AM, Les  wrote:
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5) From: raymanowen
I know nothing, but "seasoning" in my case refers to the current state of
filth whenever I break out the heat gun and my Celtic Critic's stainless
steel KitchenAid mixer bowl (HG/DB). The Fresh Roast has a glass chamber in
which all roasting takes place.
Needless to say, my response to "You Will..." is "Yas'm." A quick whisk with
a scrubby sponge and Dawn gets me off the hook. Ditto the glass chamber.
Unless my "seasoning" always starts at Zero, there would be no standard
roasting filth level. If some is good, how much is that and how to control
it?
If "seasoning" is a valid phenomenon, the effects are detectable. The
preceding roast would necessarily contribute its Tweet, tweet or Meow to the
current roast. How much is enough?
Air heaters, electric or flame, are completely immune to any so-called
seasoning. Wonder why it's the Drum roasters that always extol the virtues
of seasoning...
Cheers, Mabuhay and Magandang Tanghali -RayO, aka Opa!
To clean or let season- that is the choice.
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6) From: Lynne
I was just wondering about this - what others do, those who machine roast.
I only rinse my pan out, and not even every time I roast. I'm convinced
that the several years of roasting has seasoned it nicely, adding to the
quality
of the roast - but I have no proof.
Lynne
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7) From: Gary T
I have found that when it comes to large purchases in the coffee world, it seems that buying a well maintained used unit is the way to go.  Even with espresso machines; I think now I would buy a well maintained used la marzocco over a new one - they are way cheaper and they last a good while.  My first commercial roasting job was at a local coffee shop that had just purchased a new dietrich, at 18 I was the assistant roaster and had fun doing all of the profiling and such.  Nothing better than roasting and drinking a whole lot of coffee on someone else's dollar!  The dietrich required hours of seasoning roasting.  On the more homeroasting budget ::: A few weeks ago I purchased a Behmor 1600 and roasted on it while figuring it all out.  I kept noticing a sour vegetable scent when I brewed the final product; almost like a bottle of v8 juice burning in a fire.  The cup wasn't awful, but it was nowhere near what I demand. ... disappointed ... I examined the roaster to try to find
  a piece of plastic that was possibly buring and the beans were absorbing it during the roast.  No plastic or anything.  However with about 20 roasts under it, the smell is pretty much gone and roasted coffee it's producing tastes much closer to how it should.  I think I read a review that said that the Behmor required no seasoning ... such is not my experience.  I've had other roasters and none of them seemed to need that much seasoning.  I would recommend one or two roasts on most (homeroasters), but apparently more on the behmor.  I bet if you took a well maintained year old behmor and one with only two roasts on it, you would notice a huge difference and favor the older one's roast.  Nevertheless seasoning never hurt ... just don't use paprika. ;-D
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8) From: Seth Grandeau
I use the Behmor and I've noticed that the drums are starting to get a
little browned from continued use.  To my poor taste buds, I think the
coffee tastes better now than when the machine was new, so I'll chock that
up to "seasoning".  I clean the inside of the roaster pretty regularly (wipe
out after each roast, Simple Green + cleaning cycle every 5 roasts, polish
with Bon Ami every 15 to 20 roasts (or after I burn something)).  I never
clean the drum, other then brushing out stuck beans and chaff.
On Wed, Dec 17, 2008 at 2:37 PM, Lynne  wrote:
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9) From: Mike Koenig
My theory on "seasoning" is that with a new roaster, the surfaces will
reflect heat (infrared) somewhat differently than one with a layer of
gunk on it.  Thus, a new roaster will behave differently than a
"seasoned" one.  After a few roasts, you don't have any more changes
in the reflectivity.
just my theory... I have no facts to prove it.
--mike
On Tue, Dec 16, 2008 at 12:17 PM, Eric Faust  wrote:
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10) From: Seth Grandeau
Although I've noticed a difference from early roasts to now, it has not been
unpleasant, like you are reporting.  My early roasts lacked the brightness
and fruit flavors on lighter roasts.  I'd be perfectly willing to believe
the difference was my timing and technique or it could be seasoning.  I
certainly did not have a V8 taste, though I remember the first roast (empty
cleaning cycle) having a funny smell, which has since gone away.
On 12/17/08, Gary T  wrote:
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