HomeRoast Digest


Topic: Table Top (12 msgs / 250 lines)
1) From: decesarecj
CURRENTLY LOOKING FOR A TABLE TOP ROASTER, OUTGREW MY HOT TOP, ANY SUGGESTIONS?   WAS THINKING ABOUT LOOKING AT THE SONOFRESCO, OR SIVITZ WHICH ARE NOT DRUM ROASTERS.   WOULD LIKE MY PRICE RANGE TO STAY UNDER 5 THOUSAND...THANKS FOR YOUR ADVICE AS ALWAYS....
CARL DE CESARE
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2) From: Allon Stern
On Nov 16, 2009, at 7:46 PM, decesarecj wrote:
<Snip>
I DON'T KNOW, I DON'T ROAST TABLE TOPS.
-
ALLON
S.C.F.T.H.I
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3) From: Steven Van Dyke
At 06:46 PM 11/16/2009, you wrote:
<Snip>
To toss in a more serious response, I'm not sure there *is* a 
tabletop roaster that does more than a pound available commercially.
HG/DB (Heat Gun / Dog Bowl) users can do more than a pound, and I 
know when I was using my Turbo/Crazy setup (the top of a Turbo Air 
Oven on the base of a StirCrazy popcorn popper) it could easily do 2+ pounds.
Number one thing on these kinds of set ups: you *must* have some kind 
of bean cooler.  I use(d) a bucket / vacuum setup - I took an empty 
kitty litter bucket and cut a hole in the lid to fit a metal 
colander.  Drilled a hole about 1/3 up from the bottom for the hose 
from a vacuum (I used a Dirt Devil, most use a ShopVac).  Dump the 
beans in the colander and turn on the vacuum and start stirring.  The 
beans will go from FC to slightly below room temp in 2 or 3 
minutes.  WARNING: the high initial heat can damage the vacuum hose.
Good luck!
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4) From: Joseph Robertson
Carl,
If your budget is any where near 5k like you mentioned do look at the USRC
models.
If you were joking, pardon my serious answer.
JoeR
On Tue, Nov 17, 2009 at 3:49 AM, Steven Van Dyke wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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5) From: Yakster
It IS hard to take someone seriously who types with the caps lock on.
-Chris
On Tue, Nov 17, 2009 at 6:50 AM, Joseph Robertson  wr=
ote:
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6) From: Joseph Robertson
Maybe he is from a foreign country?
Or using a voice module that is not set up right?
Or more like me trying to type in the am bc "before coffee"
I can't tell if my fingers are on the right letters much less the caps key
on or off.....
JoeR
On Tue, Nov 17, 2009 at 9:17 AM, Yakster  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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7) From: miKe mcKoffee
Those I know of: Diedrich IR3TT, San Franciscan SF-6LB w/o stand, Ambex YM2
(so their website says, though picture doesn't look like it). (US Roaster
Corp 3k floor standing only) 
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
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8) From: Phil Palmintere
<Snip>
Am I cooling my beans too quickly?  I have a high velocity fan (not a house
fan) and a large metal sieve.  About 20 seconds takes beans from a hot air
popcorn popper from 2nd crack to almost room temperature.
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9) From: Derek Bradford
On Tue, Nov 17, 2009 at 9:06 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
Not at all.  The goal is to cool the beans within 5 minutes.  The faster the
better, within reason.
--Derek
-- 
Every path but your own is the path of fate.  --Thoreau
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10) From: Joseph Robertson
Cooling beans too quickly, is that possible. Never heard of such a thing.
Unless your talking about dropping them into a liquid Nitrogen tank. Hey I'm
here to learn...
JoeR
On Tue, Nov 17, 2009 at 5:06 PM, Phil Palmintere <
phil.palmintere> wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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11) From: Allon Stern
On Nov 17, 2009, at 8:36 PM, Joseph Robertson wrote:
<Snip>
I'll try that next time I get some LN2 for making ice cream :)
I'd also have to try freezing with LN2 before grinding.
-
allon
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12) From: Yakster
I was reading a thread on one of the coffee forums about cooling beans
and someone mentioned that it is possible to cool them too quickly.
I think that the conversation was talking about the inside of the bean
being heated to almost a gel and that a very quick cool-down could
shock and fracture the bean making it stale faster.
Since I use a Behmor, I don't have to worry too much about cooling the
beans too quickly.  I think that this really applies to extreme
cooling like quenching with water, using liquid nitrogen, or cooling
on a pan that's been in the freezer.
I do use some tricks with cooling my Behmor.  After a minute or so, I
open the door and put a mesh letter tray I picked up at a thrift store
(was going to make a roasting drum out of it) on the open door to
catch the chaff.  A few minutes later I'll pull out the Behmor Chaff
Screen and shop vac most of the chaff.  The letter tray catches a lot
of the chaff and keeps it off my pants.  Here's a picture of this,
plus my drum stand, a vacuum hose attachment that fits under the drum.
 Using these tricks, cooling to a temp of 100 degrees in the Behmor
(when I stop logging temp) takes about three and a half minutes.http://s661.photobucket.com/albums/uu332/yakster/?action=view¤t=I=MG_4714.jpg
Here's some links to coffee forums on cooling too fast.http://coffeegeek.com/forums/coffee/homeroast/388950#388950http://www.home-barista.com/home-roasting/cooling-times-t7259.html#p85343http://www.home-barista.com/home-roasting/cooling-down-roast-fast-or-slow-d=oes-it-matter-t6755.html#p81715
-Chris
On Tue, Nov 17, 2009 at 5:36 PM, Joseph Robertson  wr=
ote:
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I'm
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house
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 air
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fee.com
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ee.com
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ee.com/gallery/main.php?g2_itemId=7820
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