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Topic: Turbo Crazy Observations. Reply LONG! (3 msgs / 162 lines)
1) From: Bob at classicalcup
Hi all,
Before I get into the body of this post I want to
thank TFisher, Ted Simpson, Angelo and Ryuji Suzuki
for their response.  I find it hard to imagine that
with as many brilliant and dedicated home roasters as
there are on this list, I would only get return posts
from four members.  I hope that anyone else who has
tried the "Turbo Crazy" will post their results and
observations so that we may all benefit from the
experience.  In answer to my earlier post...
Ted Simpson wrote:
<Snip>
stir->crazy and use it with the turbo oven. I think
the >result would be easily able to roast large
batches >evenly and under good control.
If you embark on this mission will you use a
mechanical or electrical agitation method?  Do you
plan to incorporate a heating element?  I believe it
is important to have the base plate heated but I think
it would be beneficial to be able to control the heat
(unlike the either off or on Stir Crazy).  
Ryuji Suzuki wrote:
<Snip>
I think you might be able to incorporate an expandable
cake ring into this unit.  These rings have clip locks
which allow them to lock around the bottom plate but
un-clip to allow easy removal of the cake and plate.
If you were to construct a chaff catcher from some
stainless steel screening you could then attach it to
the opening in the cake ring and bingo... instant
chaff control.  You might need to experiment with the
width of the opening so that you do not upset the
ability of the Turbo oven to properly heat the beans.
 
<Snip>
Excellent point and idea.  I am sure you have noticed
the Stir Crazy (hereafter SC) reverses direction if a
bean slows it substantially.  I use this to my
advantage by simply introducing a bent wire which
catches and reverses the stirring unit.  If you add an
additional wire which gives you four stirring blades
and if these wires are at varying levels you will most
likely agitate the beans perfectly and achieve a
wonderfully even roast.
<Snip>
As I stated in my earlier post, I do not pre heat but
I might have to give your method a try.  I have
followed the tenant of the Alp and Precision when
roasting i.e., add beans to stone cold roaster, turn
on, ramp up and complete roast.  I went to the Black
Bear coffee Co. site and studied their 7 stage roast
profile with interest.  They discuss pre heating and
then lightening up on the heat which is sort of a
combination of my method.  Perhaps I  will try to
duplicate their method (in the interest of science you
understand).  Who knows... perhaps the results will be
noticeable better (which is after all what we all are
striving for).
<Snip>
I must admit, I vary rarely blend coffees.  I do enjoy
Sweet Maria's Moka Kadir and Classic Italian espresso
blends but I generally roast straight varietal beans
for their unique origin flavors.
I pull espresso shots almost exclusively (although I
use a press or vacuum pot occasionally).  Robusta is a
no no in my book so unless is incorporated into a pre
packaged blend I do not use it.  I love crema but I am
not a slave to the idea that unless you get 3/4 of an
inch of it on your espresso you have somehow failed. 
I know that certain coffees will (by virtue of their
processing method) produce less crema and I simply
live within these parameters.  I delight in tasting
the differing flavors in an individual coffee and am
prone to roast lighter than most "espresso roasts" to
preserve these varietal flavors.
<Snip>
I use the 6 qt. model but before I purchased a SC I
researched and found that the 6 and 8 quart differ
only in the size of the bowl/cover.  I had hoped that
the 8 qt. was larger in diameter and that the heating
unit was beefier but to the best of my knowledge, it
is not.  I have not yet tried a 515 gram roast but I
think that if the profile is tweaked and with your
extra stirring rod agitation the beans at varied
levels, it may be possible to roast a pound with
excellent results.  Time will tell.
<Snip>
You're welcome and dittos to you!
Bob
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2) From: jim gundlach
On Sunday, June 23, 2002, at 01:59 PM, Bob at classicalcup wrote:
<Snip>
I doubt that many of us are experienced with the"Turbo Crazy".
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
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3) From: Ryuji Suzuki -- JF7WEX
From: Bob at classicalcup 
Subject: +RE: Turbo Crazy Observations. Reply LONG!
Date: Sun, 23 Jun 2002 11:59:54 -0700 (PDT)
<Snip>
I guess people would pay a lot of money for packaged solutions (even
if it's not as easy as they say) instead of make it work yourself type
solutions. Also, there are people who already found their solutions to
roast coffee in 1/2 pound plus size.
Some might be worrying about the roast quality. I personally can't go
back to popcorn poppers because they lose some of the nice subtle
aspects that Turbo Oven preserves. If I choose to roast slowly, I can
get nearly identical result compared to gas oven, so I also don't see
why I should go back to gas oven. Anyway, I am confident that the
roast quality is excellent. I just don't spend too many words and
postings just to try to market the idea aggressively.
<Snip>
I'll search for it when I go shopping...
<Snip>
I took away that wimpy wire scratching the bottom... I actually went
through a bit more radical experiments and heat bonded much thicker
wire to the center shaft, shaped more or less randomly but carefully
formed to agitate almost everywhere, from bottom to surface, from
center to the perimeter (slopes outside the circular hollow). I'll
take picture and put it on the web some day.
<Snip>
I value complexity and aftertaste in cup, perhaps more than conceptual
purity of single origin, so I'm very into blending. Moka Kadir sounds
interesting but I wonder how was Yemeni crop this year.
<Snip>
Was there any difference in the depth of the hollow? We don't need a
bigger heater to make more popcorn or roast more coffee. We just need
a bigger hollow to hold beans and preferrably stronger agtating motor.
I suspect the motor used in microwave oven's turn table is similar but
stronger; I just need to find a broken unit to take that part off.
Ryuji
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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