HomeRoast Digest


Topic: Returning Z&D (9 msgs / 238 lines)
1) From: TFisher511
I tried the Zach & Dani's  roaster and decides it is not the one for me. I 
have attached my letter (in part) explaining my reasons for returning the 
roaster in case anyone is interested in my findings.
Terry F
I would like to return my Zach & Dani's roaster for a refund. The original 
order number is xxxx, customer number xxx and the roaster was shipped 
12/16/02.
I would like to tell you that I have been a home coffee roaster for about 6 
or 7 years so roasting coffee is nothing new. I think the $115, or the $150 
regular price is reasonable and quite in line. The reasons I chose to return 
the unit are as follows:
1)  It is somewhat slow. The time is not a real problem for 6 to 7 ounces of 
green coffee but the roasted coffee has a somewhat baked flavor. Not the 
deeper flavor of a drum roaster, but kind of a dry, baked flavor.
2)  It is difficult to judge the roast in process. You can kind of see the 
beans, but the chaff prevents a clear view. I cannot hear the cracks at all 
during the roast which also makes it difficult to know just how far into the 
roast I am.
3)  The chaff collector is a pain. I assembled it per the video and per the 
instructions posted on alt.coffee and still had a problem. Twice during 
roasting or cooling the top popped loose and the roaster shut down. Both 
times I had been careful to properly seat the top. After resecuring the top 
on the hot roaster, the chaff collection gasket was all twisted up and there 
was a mess. The second time this happened made my decision to return the 
roaster.
Thank you,
Terril Fisher   
Tfisher511

2) From: R.N.Kyle
Welcome to the list, and to home roasting Joel, I'm glad you like your =
new J&D Roaster, and with Jim Schulman, as a mentor, I'm sure you will =
become a skilled Home Roaster
Ron Kyle
Anderson SC
rnkyle

3) From: Mike McGinness
Terry, thanks for the input. Glad I didn't go for one, almost did.
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'

4) From: Terry Stockdale
I got my Zach & Dani's yesterday and did my first roast last night.  The 
Finca La Berlina turned out quite well, and brewed up nicely this morning 
(comments on my website on the Coffee Roasting page).  One thing I noticed 
was that the 5 minute cooling cycle did not cool enough.  As soon as the 
cooling finished, and not after waiting for 10 minutes as suggested by the 
directions, I dumped the beans into a mason jar.  The glass got hot.  I 
quickly transferred them to a large aluminum pan to cool them.
I suspect your "baked beans" needed more cooling.
Terry S
At 05:55 PM 1/1/2003 -0500, Terry F wrote:
<Snip>
--
Terry Stockdale -- terrys -- Baton Rouge, LA
website: http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.dadstoy.nethomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Oaxaca Charlie
 Since my Fresh Roast died (pretty much) I've been following all
the discussions about the Z+D roaster, and it sounds pretty good
for a small batch roaster-I don't think it's supposed to be
roasting 6 or 7 oz. Baked coffee would be expected when over
filled, by all accounts-no? The inability to handle that much
chaff may be for the same reason (?)    just wonderin'
Charlie
 
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6) From: Terry Stockdale
I got my Zach & Dani's yesterday and did my first roast last night.  The 
Finca La Berlina turned out quite well, and brewed up nicely this morning 
(comments on my website on the Coffee Roasting page).  One thing I noticed 
was that the 5 minute cooling cycle did not cool enough.  As soon as the 
cooling finished, and not after waiting for 10 minutes as suggested by the 
directions, I dumped the beans into a mason jar.  The glass got hot.  I 
quickly transferred them to a large aluminum pan to cool them.
I suspect your "baked beans" needed more cooling.
Terry S
At 05:55 PM 1/1/2003 -0500, Terry F wrote:
<Snip>
Terry Stockdale -- homeroast -- Baton Rouge, LA
Website --http://www.dadstoy.netPreground commercial blend + Drip pot = Coffee?
Monkey + HIP + Rocky + Silvia = Espresso
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: joel klein
Hi Guys,
I'm done lurkin'', having thought it would be a good idea to ponder a
bit prior to wading into discussion.
I've found that on my Z&D, 100 grams is the optimal amount for control
of the roasting process.  Chaff has not been a problem, and with a
flashlight, I can judge the color of the beans.  I'm a new roaster, but
my better attempts are comparing well to samples roasted for me by Jim
Schulman.  I'm quite please with my machine.
All of us, I think, become accustomed to the use of particular tools and
simply want new devices to follow the same pattern.
Thanks for listening.
Joel Klein-aka-ilVecchio
Oaxaca Charlie wrote:
<Snip>
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8) From: Jim Schulman
On 1 Jan 2003 at 22:00, joel klein wrote:
<Snip>
I'd like to add my two cents: 
I've seen Joel's ZAD in action. It's a well 
designed, solidly built machine. It seems to roast 
gracefully, and I'm guessing it will turn out to 
be quite reliable.
The use of an auger to stir the beans, and air 
flow just for convection heat, is to my mind, a 
very clever idea, maybe even briliant. I made a 
"horrible roasting" preblend of peaberries, fast 
brazils, and slow Indonesians; the roast was even 
from the first crack on -- my FR couldn't do that 
without a lot of variac massage, and I doubt even 
a drum roaster would have done better.
The catalytic converter allows some bean smells 
through (a good thing, since the cracks are hard 
to hear), but whatever sets off smoke alarms is 
filtered out.
The unit is slow, and the cool down cycle is also 
slow, with the beans going darker its first 
minute. A redesigned model may have more of a 
heater and more agitation during the cooling. 
However, one can buy a second roast chamber for 
$10 (a great price, since it's a lovely chamber 
compared to either the FR or HW ones) and manually 
cool to increase throughput.
Obviously, no roaster is to everyone's taste (I 
personally like the "leave out everything that can 
go wrong" simplicity of the FR); but IMO, the ZAD 
is a very welcome addition to the home roasting 
line up. I wish them success.
Jim Schulman
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9) From: TFisher511
Charlie,
I filled it to the top line on the roasting chamber and I filled it to the bottom line for darker roasts and still the same results. The coffee got dark, it just didn't develop like it does in the Hearthwares, Alp or my old Unimax. It is a different machine and has potential. When it shuts off during the roast (there is a microswitch indicating that the lid is on properly) or at the beginning of the cooling cycle when the fan kicks into high that ties me to the machine for the whole 25 - 30 minute roast. Just can't affotd the leave it at all.
I am not saying that you should not buy it or at least give it a try, I just think it needs a little more degign work and possibly a slightly hotter roasting chamber. BTW, the top that must be on during roasting soes pull the roasting chamber off to one side slightly allowing for air leakage at the bottom of the unit.
Terry F
Charlie said:
I don't think it's supposed to be roasting 6 or 7 oz. Baked coffee would be expected when over filled, by all accounts-no? The inability to handle that much chaff may be for the same reason (?)    just wonderin'
  Charlie
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