HomeRoast Digest


Topic: Need some advice on the Alpenroast (9 msgs / 185 lines)
1) From: McLaughlin, Georg
I just made the big jump and ordered the Alpenroast (from Sweet Maria's if you need to ask;=) yesterday. I expect it in about 10 days and want to make some preparations before it gets here.
I've been using the HW Precision (older black base) for about 9 months now and decided I needed the larger capacity of the Alp. The thing I'm worried about is smoke. My kitchen is not vented outside, so I thought I'd try the dryer hose (6" they suggest, I think) and vent it out a window. My question is: how well does the 6" hose fit the exhaust on the Alp? How long can I make the hose before it impedes airflow? Do I need to further seal it, or does it slip on tightly? How do you deal with backdraft; when you're not roasting, do you get an influx of air from outside? Will I need a one way vent flap, or will this restrict the airflow to the outside?
One more question: how well does the Alp roast into Full City (my general preferred roast for most beans). I understand that it doesn't do the best job on darker roasts, but does that mean into French Roast, or all the way into Italian?
Thanks in advance for any help you can give me on this.
Georg McLaughlin
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2) From: Dave Huddle
Georg,
My Alp will roast all the way to charcoal if I let it.   I usually stop
at about 16:00 to 16:45 - just the very beginning of 2nd crack.
Haven't tried the hose idea.    When I roast in the kitchen, I use a
CRUDE exhaust hood (cardboard & duct tape) connected to a fan in the
window.  The hood sits on an inverted plastic box that has a hole cut
in the bottom and one side cut out.  This arrangement sits on a board
over the sink.  It takes care of the visible smoke, but NOT ALL the
roasting odor.   Takes less than 5 minutes to set up the board, box,
cardboard, duct tape & fan.   I've used the same setup for roasting
with the HWP also.
Lately, I've been roasting in the garage.  I'll sit in front of a
kerosene heater if it gets tool cool out there, or a fan if it is too
warm.
Dave
<Snip>
decided I needed the larger capacity of the Alp. The thing I'm worried about is 
smoke. My kitchen is not vented outside, so I thought I'd try the dryer hose (6" 
they suggest, I think) and vent it out a window. My question is: how well does 
the 6" hose fit the exhaust on the Alp? How long can I make the hose before it 
impedes airflow? Do I need to further seal it, or does it slip on tightly? How 
do you deal with backdraft; when you're not roasting, do you get an influx of 
air from outside? Will I need a one way vent flap, or will this restrict the 
airflow to the outside?
<Snip>
preferred roast for most beans). I understand that it doesn't do the best job on 
darker roasts, but does that mean into French Roast, or all the way into 
Italian?
<Snip>
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3) From: Ben Treichel
I'm not using an alp, but get a board as tall as the window and 8 -12 
inched wide. Cut it 2/3 - 1/3. Then trace the exterior of the vent flap 
onto the board over the cut. Cut the two semicircles and and mount the 
vent flap to one of the two.
You need to cut the board so that you can angle in the two boards when 
you put it in the window. So when you make your measurement include the 
window track. you can then put a little weather strip around the edges 
for winter time.
Ben
McLaughlin, Georg wrote:
<Snip>
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4) From: EskWIRED
<Snip>
Has anybody tried roasting in the bathroom with the exhaust fan on?  They
are designed to change the air in there quickly.  I would think that it
would work pretty well for smoke, given that it does a good job for steam.
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5) From: Michael Vanecek
I only take mine to full city at the darkest, so the most smoke I get is 
a puff when it goes into cooling mode. Hence, I tend to roast in the 
late evening in the kitchen when the wife is already going to bed. It 
doesn't smoke up, but the aroma is pretty rich. It's worn off mostly by 
morning tho.
Whatever you do - remember that the airflow in the Alp is closely 
calibrated - so don't try to alter it by taping a hose tightly to the 
vent. Here at the shop I plan on building a hose with a catcher that 
will be placed within inches of the vent and have a fan to suck the 
fumes out without changing the flow characteristics of the Alp.
For those of you prefering darker roasts - I've tried just aiming the 
vent our an open window at our other house - provided the wind was 
right. It was so much easier to do with the Alp than HP because of the 
side-blowing configuration. For the most part, most of the smoke vented, 
excepting some blowback when the wind changed. Putting a fan in the 
window woulda helped. I've also roasted here at the shop in my work area 
that has a fan-powered vent. It helped - but it still smoked up in the 
room pretty good. That bathroom idea will be the same - for dark roasts, 
even with the fan, it'll still get pretty smoky, though the fan will 
accelerate the exhausting of the smoke.
As always, your mileage may vary - get creative and try several 
different ways. Post your results - I'm certainly interested in hearing 
about them.
Have fun,
Mike
EskWIRED wrote:
<Snip>
-- http://dotfile.net/- Dedicated to Open Source Software
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6) From: Dave Huddle
I roasted with the HWP in my VERY SMALL  1/2 bath.  (Fan runs when ever the 
light is on.)  
The roasting odor stayed around in there for several days.
My wife didn't approve of that alternative.
I did not rig up anything to try to connect the roaster to the vent
fan.  Someone on the list mentioned connecting a dryer vent hose to the
ceiling vent fan, if I remember correctly.  I might look into this idea.
Dave
 
<Snip>
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7) From: Ben Treichel
I have an enclosed chamber about 1ft x 1ft x 3ft with a 50 cfm bathroom 
fan that vents as I described earlier. I still have raost smell.
Ben
Dave Huddle wrote:
<Snip>

8) From: Bob Trancho
Georg,
I also made an enclosure with a bathroom fan. Mine's about 14" x14", with a cheap bathroom fan.  I also cut a piece of acrylic to
fit in the window opening and cut a 3" hole in it.  I connect the bath fan outlet to some metal dryer venting which goes through the
hole.  Using scrap 1/2" MDF that I had in the shop, it cost about $25 total.
Now that it is colder and no windows are open, I get the smell of the roast for a while, but little or no smoke (going to full
city).  I've noticed that in warmer weather the fresh air pulled in by this exhuast fan clears the kitchen very quickly.
Bob Trancho
<Snip>
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9) From: Rick Farris
I was thinking that it would be pretty simple (for those of us with outside
venting range hoods) to cut a piece of plywood to fit the range
grease-filter holder, cut a 6" circle out of it and attach a piece of 6"
hose to it.  Sucking only through the hose would create quite a draft, I'll
bet.
-- Rick
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