HomeRoast Digest


Topic: Pro1500 roaster survey (24 msgs / 593 lines)
1) From: NOEL HONG
How many homeroasters would definitely, seriously, maybe or no way purchase 
a roaster similar to the Pro1500 if the roasting capacity has a 200 to 500 
gram range, minimum of 2 year warrantee, priced at less @ $1999.99? Anyone 
have any idea of the number of homeroasters in North America?
Noel V. Hong
email: nhong32590
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2) From: Fulton Martin
1 vote for "seriously"
--On 10/24/02 12:30 PM -0500 noelh32590 wrote:
<Snip>
Fulton Martin
__=o&o>__
fulton
San Diego, CA
N32 43.956, W117 05.874
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3) From: Randy Roy
I like coffee, but not enough to justify spending that much on a roaster.

4) From: Bruce Harlick
You'd put me down for seriously to maybe on that.
Bruce
-------------
Bruce Harlick
Freelance writer, editor, game designerhttp://www.newblackboard.comICQ #4166560

5) From: Rick Farris
Noel wrote:
<Snip>
I'd find a way.  That would definitely get me ahead of my brother again.
;-)
-- Rick
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6) From: John Abbott
Oh sure - it would pay for itself in only 77 years :O)
 I'm thinking that it would be ideal for a coffee shop, but not much else.
I find my 1/2 pounder to be just right for me.  If I were roasting for a
commercial application then the Pro1500 looks perfect. But then - I'm a
certified amateur.
John

7) From: Mike & Tonya Connell
All I can think about now is the Bugs Bunny Daffy Duck cartoon....
Tonya

8) From: John Abbott
all I have to say is 
MINE MINE MINE MINE MINE MINE MINE MINE MINE MINE MINE

9) From: Rick Farris
John wrote:
<Snip>
Yeah, right.  Now that you've got a roaster (Hot Top) that no one else can
get, it's "I'm in the boat now, pull up the ladder!"  ;-)
-- Rick
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10) From: Andrew Thomas
I'm in the "no way" column, although I would be curious to play with one or=
 see it in action. But then, I'm not even willing to pay $60 for a dedicate=
d roaster as long as I can roast with a $1.50 popper.
:-) Andy
--- "NOEL HONG"  wrote:
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e 
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11) From: EskWIRED
<Snip>
Me too.  I get a lot of satisfaction out of my modified WEPP.  I just
upgraded the thermometer, and now I can hold it at almost any temperature I
want.  I roasted a couple of batches of Monsooned Malabar yesterday, along
with some Longberry Horse Harrar to blend with it.  I was able to hold it at
just first crack (+ or - about 5 degrees) for several minutes by adjusting
the fan dial.  Once I was pretty sure most of the beans had cracked, I
increased the temp by about 10 degrees to get the last few stragglers.  At
no point did I get it near second crack temp.
I've figured out that I can hold it at a minimum temp determined by the Full
Fan, No Load condition, and with a small load, at a temp a little higher
than that.  I checked during the summer, and that was around 350 or so.  Now
that the weather is cooling down, it is sure to be lower.  (It snowed
yesterday!!)
I can hold it at higher temps by reducing the fan velocity, and my guess is
that the highest possible temp would be the rating of the thermal fuse I
installed, which is 492.
I used to try always for the largest possible load, being the lazy sort.
But now that I have a thermometer which will work at cracking temps, I'm
going to start doing smaller loads, so I can hold it anywhere I want it for
as long as it takes to get the beans to taste how I want them to taste.
What I did yesterday was to hold them at around 350 until all the beans were
consistent in color, for several minutes, figuring that I wanted plenty of
time for the sugars to caramelize.  Then I raised it rapidly to around 400,
where the cracking commenced, and again held it there for several minutes.
Like I said above, after the cracking pretty much stopped, I raised the bean
temp another 10 degrees or so, and then threw it into cooling mode.  I
didn't really have a plan before I began, but it made sense at the time.
Anybody got any suggestions for improving the profile?
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12) From: R.N.Kyle
<Snip>
can
<Snip>
Rick that was so funny, I almost split :O)
Ron Kyle
Anderson SC
rnkyle

13) From:
My first reaction was - - - No Wayyy!
But, as I thought about it, I remembered one of my other lifetimes, when my
buddy and I wanted to go to racing school, which was I think about $800 at
that time.  We couldn't justify it as were not going to be professional
drivers, actually would not even be able to afford racing at an  amateur
level.  One of us came to the realization that people spent that much on
vacations without thinking of becoming professional travelers. So put me on
the maybe list after all.
KenR

14) From: jim jordan
I  am married to an accountant who is now on a
budgeting kick.  If I spend two grand on a coffee
roaster, it better be the new wide body style so I can
live in it.
Cheers  JJ
--- NOEL HONG  wrote:
<Snip>
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15) From: Rick Farris
Ron wrote:
<Snip>
can
<Snip>
<Snip>
Did coffee come out your nose?
-- Rick
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16) From: joe frabosilio
I'm looking into the Ambex program of leasing or the free roaster (have to buy 200 lbs a month for  24 months).  Ambex is sending me information, in more detail.  My thoughts are if you are going to roast for a long time then buy a machine that is designed to last.  For me its not worth it to spend $100-300 every 6 months or less.
I have a CR-120 and its toasted.
Other roasting machines are also being considered.
What helped in making a decision in buying a bigger machine, currently I'm in the Academy of the Dallas Police Dept. Nov. 22 hit the streets.  Some of my classmates were buying coffee from me on a weekly basis.  The transition from Starbauchs frame of mind to trying my coffee was a task.  But after drinking the coffee that I roasted and the price difference was the best sell.
Anyway....buy a machine that lasts....
Joe Frabosilio
--- NOEL HONG  wrote:
<Snip>
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17) From: AlChemist John
Sometime around 10:30 10/24/02, NOEL HONG typed:
<Snip>
For that price tag, I would have to be in the "no way" category.  Besides, 
it is sort of an odd thing, but I find the Pro 1500 rather unaesthetic.  I 
realize it should be the coffee be produces which is important.  On that 
note though, my first look at the HotTop was "wow, what a beautiful 
roaster", but even it was available, it is still beyond my range.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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18) From: AlChemist John
Sometime around 14:13 10/24/02, EskWIRED typed:
<Snip>
Hummm, sounds like gestalt roasting to me :-)  My only is suggestion is to 
not leave  it too long at one temp.  When I have, I tend to get to many 
harsher flavors.  I try to always maintain at least a small delta T.  YMMV.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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19) From: Dan Bollinger
<Snip>
Ask your spouse to amortise the savings and the pay-back period.  That'll
keep 'em busy while you install the Pro 1500.  :)
<Snip>
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20) From: Les & Becky
Lets  do some figuring.........One Pro1500 equals 40 rounds of Golf at
Bandon Dunes; or 100 rounds of golf at Myrtle Creek Golf course.  It equals
two moderate ski vacations.  However, I can buy between 750 and 1000 popcorn
poppers or at least 35 Rostos for the same price.  It just depends on how
you want to look at it.
Les
Roasting up some of the new Kenya coffees this PM for a change of pace!

21) From: EskWIRED
<Snip>
Yep.  I guess so.  I always liked your .sig :)
I've cooked for much longer than I've roasted.  I'm a good cook, but just a
newbie roaster. IMNSHO, recipes are for wimps.  You've gotta have a feel for
it, taste it, think "Hmmmm...what's missing?" and then have a good enough
imagination to know what a certain amount of a certain extra ingredient
would do to change the taste or look or texture. Cooking from a recipe
produces results much like painting by numbers.  You can get something that
looks or tastes ok, but it ain't art.
 My only is
<Snip>
Why do you say that?  Is it just your results which cause you to say that,
or do you have a theory as to what is happening?
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22) From: Jim Garlits
Joe,
If you do go with the Ambex program, it is going to cost you money to get
started.  Installing the roaster with a gas line (go propane if you want,
its can be cheaper) and several feet of double wall positive pressure grease
ducting can go upwards of $500.  You won't have any problem going through
200 lbs of coffee that first month, believe me.  You're going to ruin most
of it in the roaster.  First of all, you have to season the drum, and that
takes five or six batches of five lbs. each, taken to the point they're so
oily the only thing they're good for is mulch.  Then you're going to begin
learning the art of roasting.  There are nice digital controls to work with,
but you and only you will be in charge of regulating the heat and air flow,
and that takes time to learn with EACH VARIETAL you buy.  You won't be
dumping it, and a lot of it will be better than anything in the store
because its fresh, and thats what roasting your own is about.  But you
probably won't feel too keen about selling it at full price.  Ambex and
Diedrich both have schools where they'll teach you roasting basics.  If you
go that route, figure in a vacation, airfare, lodging and meals for a week.
But it would cut your learning curve significantly and you'd have an
absolute blast.  Once you're up and running your operation, however, and
turning out batch after batch of nirvana, people will be knocking down your
door and ringing the phone off the hook.  Time to recoup your investment?
You'll do it well within that two years that you're buying beans from Ambex.
My guess, anyhow.  Just make sure that if you do it, you do it right.  I had
a used bookstore and outrageous rent where I had my shop, and with the local
economy, my regular roasted coffee customers just couldn't make it float.
But I'll be back at it within the same two years you're looking at,
guarantee it.
Best,
Jim G.

23) From: AlChemist John
<Snip>
Gestalt feeling :-}  Seriously, it is  the results I have had.  The cups 
were simply not as good.  As I said, harsher.  I could well have been a 
baked favor that some people talk about.  It occurs when I try to stretch 
out my roast to over 10 minutes with only a modified WBI.  For  a while 
there I was trying to match MM variac profiles without a  variac, and only 
going by temperature.  Although I tried to increase at about 10/min, in 
reality it was 15/min, wait at temp X for 1 min.  In essence I was trying 
to micro manage my roast and not doing well.  I have gone back in the last 
week or so to letting the system roast as it will with the exception 
of  slowing the roast just after 1st crack so that it doesn't rocket into 2nd.
Theory, no not really.  MAYBE, to much of the acid (sorry, can't think of 
the name) is being degraded, but I will not defend that statement .
-
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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24) From: joe frabosilio
Hi Jim,
    Thank you for your comments, much appreciated.
Joe Frabosilio
Message: 1
From: "Jim Garlits" 
To: 
Subject: Re: +Pro1500 roaster survey
Date: Sat, 26 Oct 2002 00:56:09 -0500
Reply-To: homeroast
Joe,
If you do go with the Ambex program, it is going to cost you money to get
started.  Installing the roaster with a gas line (go propane if you want,
its can be cheaper) and several feet of double wall positive pressure grease
ducting can go upwards of $500.  You won't have any problem going through
200 lbs of coffee that first month, believe me.  You're going to ruin most
of it in the roaster.  First of all, you have to season the drum, and that
takes five or six batches of five lbs. each, taken to the point they're so
oily the only thing they're good for is mulch.  Then you're going to begin
learning the art of roasting.  There are nice digital controls to work with,
but you and only you will be in charge of regulating the heat and air flow,
and that takes time to learn with EACH VARIETAL you buy.  You won't be
dumping it, and a lot of it will be better than anything in the store
because its fresh, and thats what roasting your own is about.  But you
probably won't feel too keen about selling it at full price.  Ambex and
Diedrich both have schools where they'll teach you roasting basics.  If you
go that route, figure in a vacation, airfare, lodging and meals for a week.
But it would cut your learning curve significantly and you'd have an
absolute blast.  Once you're up and running your operation, however, and
turning out batch after batch of nirvana, people will be knocking down your
door and ringing the phone off the hook.  Time to recoup your investment?
You'll do it well within that two years that you're buying beans from Ambex.
My guess, anyhow.  Just make sure that if you do it, you do it right.  I had
a used bookstore and outrageous rent where I had my shop, and with the local
economy, my regular roasted coffee customers just couldn't make it float.
But I'll be back at it within the same two years you're looking at,
guarantee it.
Best,
Jim G.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast


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