HomeRoast Digest


Topic: coffee roasters and thank you. (5 msgs / 85 lines)
1) From: Ray Kirkland
This is a multi-part message in MIME format.
I was able to locate a poppery 2 Sat afternoon at the Seattle St Vincent's.
under 5, in original box with warranty cards etc.
I will be ordering my Caffe Rosta Monday.
I made two batches(about 1/2 cup each.(first out of the box and 2nd after
installing a thermometer. and making a chimney out of a soup can.
Neither of them got to the second stage of cracking and were pale and made a
bitter cup. I think that it is because I have a 650Cfm commercial style
range hood that not only pulled out any and all smoke but pulled some of the
temp out of the unit sitting directly below it.
I was able to get 350f and with some playing around about 375f but could not
get it to 400f.  This is with a Weber thermometer put thru the plastic top
into the middle of the can I used to extend the chamber.
Any thoughts or suggestions appreciated.
RayK

2) From: jim gundlach
Ray,
     Try roasting more beans at at time.  It is counter intuitive but 
with more beans there is a reduced air flow and with less air going 
over the coils, the air gets hotter.
     Jim Gundlach
     roasting over pecan wood fires
     in La Place, Alabama
On Sunday, November 24, 2002, at 11:31 AM, Ray Kirkland wrote:
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can.
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3) From: Rick Farris
Jim wrote:
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This is only safe to do with popcorn poppers and other roasters without
electronics, though.  I think maybe I've figured out why some people have
problems with the HIP/HWP and others don't.  I loaded up my HIP with 100g
roasts, and damned near killed it.  I'm betting the folks that have trouble
with burning out their HIPs are overloading them.  While the beans were
still green they hardly moved at all, and I think that caused the heat to
build up to dangerous levels in the bottom of the roaster where the circuit
board is.  The normal heat/cool cycle began a very strange duty cycle and I
had to do a little "rockin'" myself!
-- Rick
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4) From: jim gundlach
Yes,   I forgot to note that if the beans are not stirring, you need to 
stir them for a while until they get light enough for the air to move 
them.  I found that manual stirring until the chaff starts to fly is a 
good indicator of having just the right amount of beans to get a second 
crack out of my popper.
Jim Gundlach
On Sunday, November 24, 2002, at 03:43 PM, Rick Farris wrote:
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5) From: David Westebbe
This is a multi-part message in MIME format.
 > I was able to get 350f and with some playing around about 375f but could
not get it to 400f.  This is with a Weber  > thermometer put thru the
plastic top into the middle of the can I used to extend the chamber.Any
thoughts or  > suggestions appreciated.
You may need to disconnect the thermostat inside.  Search the 'web for
instructions.  It is fairly easy if you are not frightened by a screwdriver.
If that does not work, then you need to slow down the airflow to allow the
air to get hotter.  Partially block the outlet of the soup can with whatever
non-flammable thing you have laying around.  You will hear the fan start to
labor and slow.  Don't do it to the point that the beans no longer agitate.


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