HomeRoast Digest


Topic: Stalled at 380 degree F., Part II (3 msgs / 85 lines)
1) From: Michael Anstendig
Hi again,
Thanks for all the responses!
Some additional info:  
I jerry-rigged a Cooper Candy/Deep Fry thermometer to go through the 
Cafferosto's lid and into the roasting chamber (the probe comes to about 
a 1/2 inch off the chamber floor).  The probe is about 1/4 inch in 
diameter, so perhaps this is impeding the circulation of the beans and 
hot air.  
I live in a huge Manhattan apartment building and the outlet I use on my 
roof is a heavy duty, grounded outlet.  I guess the staff uses it to 
power machinery for making repairs, etc.  I'm confident about the 
voltage, but I guess I could measure it to be on the safe side.  Equally 
important, I don't use extension cords, etc.  
I've recleaned my primary and secondary chaff traps and I'm also 
considering adding more beans to the roast to help it achieve critical 
density, per advise from the mailing list.  Thanks!
For me, outdoor roasting is an absolute requirement.  The last time I 
roasted at home (windows open, two fans full blast), my girlfriend 
threatened to throw both me and the roaster out of the window.  (She's 
worried about her clothes picking up that charming roasting aroma. 
 Ironically, she's the one who bought me the roaster!  Ha, ha.).  So 
I've been banished to my roof.  I'm now considering building an 
enclosure for the entire Cafferosto so I can capture the hot air 
exhausted by the unit to raise the relative ambient temperature.  (My 
little experiment in co-generation.)  I'll really have to keep an eye on 
temps, both inside the enclosure and inside the roasting chamber,  to 
prevent the manufacturing of expensive charcoal.  But as we move 
inexorably towards winter, if this kludge is successful, I shall don my 
parka and croon "Let it Snow, Let it Snow, Let it Snow!"
Michael Anstendig
makusta
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2) From: R.N.Kyle
(snippet )  Michael wrote this:  I shall don my 
 parka and croon "Let it Snow, Let it Snow, Let it Snow!"
Hey Michael you are dedicated, I think I would be working on a warmer =
solution  Mabey a vent hose attached to the enclosure you are making and =
up into the exhaust in the kitchen or bathroom?
Ron Kyle
Anderson SC
rnkyle
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3) From: Angelo
Michael,
I too live in a Manhattan apt(walk-up). I roast in front of a window in 
which I place a fan (I use the double-fan model ($15)- Holmes, I believe). 
I put pieces of wood under it to raise, or lower, depending on the height 
of the popper or roaster(HWG) I'm using. When I use the poppers, I don't 
use the tops that come with them. I usually use a tin can chimney or 
hurricane lamp glass., and position the top of the chimney to be at the 
bottom of the fan.
  I find that the fan exhausts all of the chaff( especially if you cut away 
the protective grill) and smoke, and when you're ready to cool, just flip 
two switches and you'll have a blast of air going over your beans for cooling..
I would challenge anyone to find a trace of smoke odor.
Ciao,
Angelo
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