HomeRoast Digest


Topic: how could I have known :-( (12 msgs / 470 lines)
1) From: Bill Johns
Greetings!
I'm one of the newbies.  I just finished my 4th roast in an IRoast2.  I 
have a couple of insights to offer.  First, the fan motor really is so 
loud that hearing cracking is very difficult.  Too much loud R&R in my 
perfectly spent youth.  (This begs the issue of the possibility of too 
much loud R&R, but that's another list.)
The more frustrating issue is smoke and odor.  I have a really good 
kitchen hood, 900 CFM...not even close.  Tried in a bathroom, door 
closed and the fan going.  Worse.  Ended up in an alternate building, a 
shop/studio.  Ran a length of aluminum tubing out of a window and 
clamped to that neat circular metal thing on top of the IRoast2.  Still 
stunk  up the building.  Roasting coffee is an outdoor sport.  If you 
live in a colder climate you might have to enjoy home roasted coffee in 
the warmer months.  Bummer. 
Are all roasters that smoky and odorous? 
Cheers,
Bill
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2) From: David Rossell
I've never used an I-roast, so I can't compare per se.  My experience with the Behmor is that it is relatively quiet.  Sometimes it can be hard to hear the soft cracks of some decaf beans, but otherwise noise isn't a problem.  
I use mine under a 600 cfm range hood and never have had a problem with stinking up the house even with the odd chaff fire.  The afterburner of the Behmor does a pretty good job of getting rid of smoke.  
That said, the house does tend to have a subtle mown-hay smell to it after I roast.  It usually dissipates in a couple of hours.
David

3) From: Gail C Sorrells
Bill Johns wrote:
<Snip>
Bill,
I roast in the garage, with the door up all the way!  Using a Behmor! I 
was setting off all of the smoke alarms, Bummer as you say. Sometimes 
you can see the smoke drifting through the garage door. And, yes this is 
a smelly, smoky hobby. But freshly roasted coffee is, IMHO, worth  it.
Monica
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4) From: michael brown
Even the Behmor with "smoke suppression technology," has been banished to the side porch for me.  I remember the first couple of times i used my iRoast back in the day, i had it under a vent hood in the kitchen.  Third roast, my roommate came home to the smoke detector going off, with the front back back doors open and a fans blowing all throughout the house.  I was banished to the outside then as well.
Happy roasting!!
<Snip>
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5) From: Bob Hazen
Are you sure you're getting 900 CFM through your hood?  No restrictions 
anywhere?  Have you tried opening a window elsewhere to allow air flow?
I use both of my roasters under the range hood and have good success, I can 
even turn down the fan speed to hear the cracks better.  My hood is rated 
600 CFM, but it has plenty of cross section in the ducting, and the ducting 
goes straight up to the roof.  A true 900 CFM is a lot of air; more than the 
fans in home roasters can expel smoke.  Even though a hood is rated at a 
certain volume of air, that's going to be with minimal restriction.  By the 
time you consider the rest of the system, the volume could be a lot less.
<Snip>
<Snip>
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6) From: Allon Stern
On Nov 22, 2009, at 9:58 PM, Bill Johns wrote:
<Snip>
I have this setup, and it works quite well.
A little odor inside, but as long as the exhaust is running, it's very minimal.http://www.radioactive.org/pix/roaster/index.html-
allon
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7) From: Bob Hazen
I use a Behmor and find quite a bit of variability in smoke emission.  Some 
beans just smoke more than others.  It may be the amount of chaff they have. 
One thing for sure, is small beans that drop to the chaff tray will smoke 
like crazy.  They are on their way to 3rd crack early in the roast and make 
it known to the roastmaster!  If I run a cool cycle first, the small beans 
drop out and I can extract them before the roast so I'm not burning them in 
the chaff tray.  Cuts the smoke quite a bit.
Bob
<Snip>
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8) From: Tom & Maria - Sweet Maria's Coffee
Smoke, yes, the bane of our home roasting existence. Hence the "Brave 
The Smoke" T-shirt. I personally am either inured to it, or I don't 
roast as dark as you do. I think it might be a little of both. How 
dark are you roasting?
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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9) From: michael kaericher
It's all about controlling where that 900 cfm (or even a faction of it) goe=
s.  =
I live in MN and used to have the same problem. 
 
At first I tried running my Behmor with just a window fan a foot away blowi=
ng out and some good cross ventilation (there is another window just a few =
feet a way that I open about 6 inches).  This was still satisfactory.
 
Here is an example of how I do it now with much lower airflow than your ran=
ge hood:http://s436.photobucket.com/albums/qq89/Monkey_K/Behmor/?action=view&curr=ent=IMG_3579.jpg
 
The picture is of my initial prototype: a cardboard box reshaped into a=
 "U", with the top a little higher than the window fan and the sides a litt=
le wider than the Behmor.
By making a tunnel around the Behmor, the only place that the fan can pull =
the air from is the air around the roaster.  I think that the window fan =
is only like 120cfm, but it is more than enough --so much that I barely get=
 to use my nose to evaluate the roast progression.
 
-Mike K
--- On Sun, 11/22/09, Bill Johns  wrote:
From: Bill Johns 
Subject: [Homeroast] how could I have known :-(
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Sunday, November 22, 2009, 8:58 PM
Greetings!
I'm one of the newbies.  I just finished my 4th roast in an IRoast2.  I=
 have a couple of insights to offer.  First, the fan motor really is so l=
oud that hearing cracking is very difficult.  Too much loud R&R in my per=
fectly spent youth.  (This begs the issue of the possibility of too much =
loud R&R, but that's another list.)
The more frustrating issue is smoke and odor.  I have a really good kitch=
en hood, 900 CFM...not even close.  Tried in a bathroom, door closed and =
the fan going.  Worse.  Ended up in an alternate building, a shop/studi=
o.  Ran a length of aluminum tubing out of a window and clamped to that n=
eat circular metal thing on top of the IRoast2.  Still stunk  up the bu=
ilding.  Roasting coffee is an outdoor sport.  If you live in a colder =
climate you might have to enjoy home roasted coffee in the warmer months.=
  Bummer. =
Are all roasters that smoky and odorous? =
Cheers,
Bill
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10) From: Benjamin VerHage
I roast inside with the Behmor and have no issues with it. I rarely roast past FC so I guess I don't get into the "real" smoke all that often. Even when going to FC+ I never have much of a problem. I roast near an opened window and let a fan blow for a while before closing it back up. The room has the "roast smell" for a while, but I don't mind. I did disable the smoke alarm in that room because it would go off every time I roasted. I'd like to upgrade to a Hot Top, but until I move somewhere with a garage or patio, I'll stick with what I have.
From: michael kaericher 
To:available athttp://www.sweetmarias.com/maillistinfo.htmlAlist to  discuss home coffee roasting. There are rules for this list 
Sent: Mon, November 23, 2009 2:41:00 PM
Subject: Re: [Homeroast] how could I have known  :-(
It's all about controlling where that 900 cfm (or even a faction of it) goes.  
I live in MN and used to have the same problem. 
 
At first I tried running my Behmor with just a window fan a foot away blowing out and some good cross ventilation (there is another window just a few feet a way that I open about 6 inches).  This was still satisfactory.
 
Here is an example of how I do it now with much lower airflow than your range hood:http://s436.photobucket.com/albums/qq89/Monkey_K/Behmor/?action=view¤tG_3579.jpg 
The picture is of my initial prototype: a cardboard box reshaped into a "U", with the top a little higher than the window fan and the sides a little wider than the Behmor.
By making a tunnel around the Behmor, the only place that the fan can pull the air from is the air around the roaster.  I think that the window fan is only like 120cfm, but it is more than enough --so much that I barely get to use my nose to evaluate the roast progression.
-Mike K
--- On Sun, 11/22/09, Bill Johns  wrote:
From: Bill Johns 
Subject: [Homeroast] how could I have known :-(
To: "A list to discuss home coffee roasting. There are rules for this list, available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Sunday, November 22, 2009, 8:58 PM
Greetings!
I'm one of the newbies.  I just finished my 4th roast in an IRoast2.  I have a couple of insights to offer.  First, the fan motor really is so loud that hearing cracking is very difficult.  Too much loud R&R in my perfectly spent youth.  (This begs the issue of the possibility of too much loud R&R, but that's another list.)
The more frustrating issue is smoke and odor.  I have a really good kitchen hood, 900 CFM...not even close.  Tried in a bathroom, door closed and the fan going.  Worse.  Ended up in an alternate building, a shop/studio.  Ran a length of aluminum tubing out of a window and clamped to that neat circular metal thing on top of the IRoast2.  Still stunk  up the building.  Roasting coffee is an outdoor sport.  If you live in a colder climate you might have to enjoy home roasted coffee in the warmer months.  Bummer. 
Are all roasters that smoky and odorous? 
Cheers,
Bill
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11) From: Bill Johns
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
Disclaimer, the roast which really smoked up the house was my 3rd 
roast.  I don't have the experience to judge as well as other on when to 
hit the cool button.  I was roasting a Sumatran bean targeting for a 
FC+.  It came out dark but no oily, I judged it OK, not over the edge.  
Didn't taste burnt.  The amount of smoke was impressive.  I understand 
now "Brave The Smoke"!!!  It's a part of this landscape.
There has been much good discussion and I've learned a lot.  The last 
roast, in the outbuilding with the window vent, wasn't as bad as I 
originally feared.  The occupant of the upstairs studio mentioned a 
roasting/coffee smell, but it didn't last too long.  I might not be 
banished from roasting until spring.  A good thing, that 4th roast was 
an bean from India and it was my best for far.  I need another hit of 
that soon!
Thanks for all who offered thoughts.  That cardboard enclosure with an 
axillary fan might be something I pursue.
Cheers,
Bill Johns
Colton, WA
<Snip>
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12) From: michael kaericher
When I go to FC, unless I use my venting technique, there is enough smoke t=
o stink up the room that I roast in and a few more nearby rooms.  At firs=
t I was alarmed, but when I emailed Behmor, I was told that if my afterburn=
ers were firing that I was probably seeing about as much smoke as I should =
expect.   That is why I came up with my venting technique.  =
I would actually welcome a little more smoke: it would help me better evalu=
ate the roast progression.  My final "roasting tunnel" will probably be a=
 little less deep so that I can expose a little more of the roaster to give=
 me a useful amount of smoke.
In the meantime, roasting indoors with no smell is better than roasting out=
side with lots of smell.
 
-Mike K
--- On Mon, 11/23/09, Benjamin VerHage  wrote:
From: Benjamin VerHage 
Subject: Re: [Homeroast] how could I have known :-(
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Monday, November 23, 2009, 6:20 PM
I roast inside with the Behmor and have no issues with it. I rarely roast p=
ast FC so I guess I don't get into the "real" smoke all that often. Even wh=
en going to FC+ I never have much of a problem. I roast near an opened wind=
ow and let a fan blow for a while before closing it back up. The room has t=
he "roast smell" for a while, but I don't mind. I did disable the smoke ala=
rm in that room because it would go off every time I roasted. I'd like to u=
pgrade to a Hot Top, but until I move somewhere with a garage or patio, I'l=
l stick with what I have.
From: michael kaericher 
To:available athttp://www.sweetmarias.com/maillistinfo.htmlAlist to  di=
scuss home coffee roasting. There are rules for this list =
Sent: Mon, November 23, 2009 2:41:00 PM
Subject: Re: [Homeroast] how could I have known  :-(
It's all about controlling where that 900 cfm (or even a faction of it) goe=
s.  =
I live in MN and used to have the same problem. =
At first I tried running my Behmor with just a window fan a foot away blowi=
ng out and some good cross ventilation (there is another window just a few =
feet a way that I open about 6 inches).  This was still satisfactory.
Here is an example of how I do it now with much lower airflow than your ran=
ge hood:http://s436.photobucket.com/albums/qq89/Monkey_K/Behmor/?action=view¤t==IMG_3579.jpg
The picture is of my initial prototype: a cardboard box reshaped into a "U"=
, with the top a little higher than the window fan and the sides a little w=
ider than the Behmor.
By making a tunnel around the Behmor, the only place that the fan can pull =
the air from is the air around the roaster.  I think that the window fan =
is only like 120cfm, but it is more than enough --so much that I barely get=
 to use my nose to evaluate the roast progression.
-Mike K
--- On Sun, 11/22/09, Bill Johns  wrote:
From: Bill Johns 
Subject: [Homeroast] how could I have known :-(
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Date: Sunday, November 22, 2009, 8:58 PM
Greetings!
I'm one of the newbies.  I just finished my 4th roast in an IRoast2.  I=
 have a couple of insights to offer.  First, the fan motor really is so l=
oud that hearing cracking is very difficult.  Too much loud R&R in my per=
fectly spent youth.  (This begs the issue of the possibility of too much =
loud R&R, but that's another list.)
The more frustrating issue is smoke and odor.  I have a really good kitch=
en hood, 900 CFM...not even close.  Tried in a bathroom, door closed and =
the fan going.  Worse.  Ended up in an alternate building, a shop/studi=
o.  Ran a length of aluminum tubing out of a window and clamped to that n=
eat circular metal thing on top of the IRoast2.  Still stunk  up the bu=
ilding.  Roasting coffee is an outdoor sport.  If you live in a colder =
climate you might have to enjoy home roasted coffee in the warmer months.=
  Bummer. =
Are all roasters that smoky and odorous? =
Cheers,
Bill
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      =
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      =
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