HomeRoast Digest


Topic: Continuous Batches [was RE: +HotTop roasting party in Austin] (3 msgs / 59 lines)
1) From: Rick Farris
On the subject of continuous batches, I've noticed several people mention
allowing their roasters to "cool off" between batches.  I do just the
opposite with my HIP.  I run a warming-up batch (usually a coffee that I'm
very familiar with, like maybe some Guat Huehue) and then run five or six
batches as quickly as I can string them together.  I've noticed that all of
them after the first one are very similar.
Lubos, what happens if you simply start a new batch as soon as the old one
finishes?
-- Rick
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2) From: Mike McGinness
From: "Rick Farris" 
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I roast similarly with my Caffe' Rostos. Only difference I pre-heat first
without greens for 4min then partial cooling cycle, about 2min or the 5.
Then always back to back batches, as many as 30 or so in one session for
last Christmas! Normal sessions 3 to 6 batches always back to back. Other
than the 5min built in cooling cycle, I don't cool the Rosto. Dump the
chaff, dump the roast, re-load and go. Even with my profile slower roasting,
10-13min time depending on roast plus 5min cool, I roast 1# greens in less
than an hour (1/3# weighed greens per batch.) Been working and continues to
work for me for a year and a half...
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
Grindin' & Brewin' with Solis Maestro & Miss Silvia
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3) From: coffenut
Rick,
Same thing with the Alpenrost. The book says to allow the unit to cool
down in between batches, but I (and others) do back-to-back roasts all
the time with no problem.  The only thing I've noticed is (at most)
getting to 1stC about 30 seconds earlier than the first batch.
Coffenut  :^)  ...enjoying a great cup of Guatemalan La Tacita this AM
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