HomeRoast Digest


Topic: Question on chaff (12 msgs / 322 lines)
1) From: Greg Hollrigel
After a recent roasting session this week, I started wondering - how do
professional/commercial roasters (microroasters) ensure that their final
roasted coffee is so free of chaff stuck to the beans?
 
This is more of a curiosity than an issue I have that I'm complaining about.
After a roast, I'll allow the chaff to separate by using a fan or the wind
to blow it away when I cool the beans.  But, inevitably, a fraction of the
beans will still have chaff stuck to the beans.  I can sometimes separate it
manually from a few beans, but when there's a lot, I just leave it there.  I
don't recall seeing any chaff on beans from roasted coffee beans I have
bought.  How do they get rid of it so well?
 
Thanks,
 
Greg
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2) From: Sandy Andina
I've taken Intelligentsia's roastery tour. They count on the chaff's  
being lighter in weight than the beans, and they have designed an  
updraft system consisting of a vertical (slightly slanted) duct and  
fan that sucks the chaff up from the cooled beans and then back down  
another chute to a closed collector bin for eventual sale as an  
adjunct to cattle feed, mulch or compost.
On May 23, 2009, at 9:20 AM, Greg Hollrigel wrote:
<Snip>
Peace & song,
Sandy
www.sandyandina.com
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3) From: Alchemist John
 From what I have seen of commercial roasters I have seen the 
majority of the chaff is collected during the roasting process as air 
flows through the roasting beans  and out through a chaff collector.
As it is, with my drum set up, an open grid drum, and 42 rpm motor, I 
get negligible chaff on my beans.  99% drops out the drum to the roaster floor.
At 10:33 AM 5/23/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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4) From: Joseph Robertson
Greg,
The Probat 5L has a 6" vent line. They move a lot of air. The chaff
ends up underneath or below the cooling tray. Not a problem with
commercial machines.
Did some one say awhile back that they roast with out the chaff tray
in the Behmor?
Joe
On Sat, May 23, 2009 at 7:20 AM, Greg Hollrigel  wrot=
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-- =
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5) From: Alchemist John
I do it all the time, although I roast in a shop, and open the door 
during cooling, so there is quite the mess.
At 01:22 PM 5/23/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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6) From: miKe mcKoffee
My USRC 3k has ~65rpm solid drum with ample air flow. By end of roast and
dump to cool beans are virtually chaff free. I believe it goes like this:
Chaff loosens as beans expand, virgorous drum rotation not only gives
excellent lofting for even convective roasting but also knocks the loosened
chaff from the beans, the air flow through the drum carries away the freed
chaff to be captured in the chaff collector. 
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/Homeroast mailing list">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/Homeroast mailing list
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7) From: Charlie Herlihy
--- On Sat, 5/23/09, Joseph Robertson  wrote:
From: Joseph Robertson 
Subject: Re: [Homeroast] Question on chaff
To: "A list to discuss home coffee roasting. There are rules for this list,=
  available athttp://www.sweemarias.com/maillistinfo.html"
Received: Saturday, May 23, 2009, 1:22 PM
Greg,
The Probat 5L has a 6" vent line. They move a lot of air. The chaff
ends up underneath or below the cooling tray. Not a problem with
commercial machines.
Did some one say awhile back that they roast with out the chaff tray
in the Behmor?
Joe
 I tossed the caff tray in my Behmor early on. It blocks the view of the =
beans, and I'm not afraid of some chaff where I roast. Why do you ask?
  Charlie
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8) From: Joseph Robertson
John,
I thought it was you. Do you find that other than the mess that it is
easier to hear and see what is going on with the tray out?
Joe
On Sat, May 23, 2009 at 6:49 PM, Alchemist John
 wrote:
<Snip>
al
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of
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offee.com
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fee.com
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ee.com
<Snip>
-- =
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9) From: Greg Hollrigel
Thanks everyone.  I see an additional factor that is relevant when going
from a home-system to a more pro-system.  Appreciate the feedback.
Cheers,
Greg =

10) From: Alchemist John
Oh, absolutely.  Well, see at least.  I don't hear any better.  It is 
why I did it.  Actually, I have one I simply hacked down, that is 
only half height.  I used that for a bit, but in the long run just 
found I didn't mind the clean out and sweeping since I was sweeping 
anyway for the cocoa beans and such.
At 07:32 PM 5/23/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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11) From: Joseph Robertson
Souned like it made a lot of sence.
Joe
On Sat, May 23, 2009 at 7:31 PM, Charlie Herlihy  wrote:
<Snip>
t,  available athttp://www.sweemarias.com/maillistinfo.html"
<Snip>
e beans, and I'm not afraid of some chaff where I roast. Why do you ask?
<Snip>
<Snip>
Yahoo!  Get it Now for Free! athttp://downloads.yahoo.com/ca/internetexp=lorer/
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
-- =
Ambassador for Specialty Coffee and palate reform.
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12) From: Yakster
Instead of tossing the Behmor Chaff Tray, I followed directions I found to
cut a rectangular hole in the chaff tray on the left side (to take advantage
of the light) to give me a viewing window.  I found the directions again
(not sure this is the original ones I followed) here:http://homeroasters.org/php/forum/viewthread.php?thread_idv9&pidf94I used by Dremel with a cut-of wheel.  If I were to do this again, I'd make
the hole closer in size to my shop vac hose so I could open the door and
suck out the loose chaff first.
This works well for me.  I've got a carpet attachment with my shop vac
that's about the width of the Behmor Door so I end up cracking the door open
and putting the attachment between the door and the Behmor to cool the beans
and capture the chaff when it's cooled down for a couple of minutes (be
careful that the air is not hot enough to melt your vacuum or start a fire
if you try this).  When the temp drops significantly more, I pull out the
chaff tray completely and continue cooling.
Today, I discovered that one of the springs on my garage door has broken so
I had to roast on the Patio instead.  The voltage was fine here, I was
worried about this, and after the roast and shaking and cleaning most of the
chaff over a metal tray, I've had problems with the breaker tripping when I
use the electric smoker on this outlet and someone inside uses the microwave
that's on the same circuit, so today I took the precaution of unplugging the
microwave first.  I shook the drum over a fan to blow out significantly more
chaff into the yard.  I may start roasting outside more often since it's got
more room, not a problem to blow out the chaff, and I can keep the dogs
company.
-Chris
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