HomeRoast Digest


Topic: chaff removal (2 msgs / 64 lines)
1) From: Kai-La-Sha
  I guess that works for one lttie home roast at a time-great
for this list. However, I followed a string on the SCAA Roasters
Guild once where the roasters were trading funny stories of the
various people who set their vacume cleaners on fire cleaning
chaff from their drum roasters.
Charlie 
I guess I would not suggest this for commercial roasters, but I have
been using it on 1 lb. wok batches ever since the New Jersey weather
turned wet and nasty, and I cant just take the hot beans outside and
shake them.  Enough cool air gets taken in to make the air temp sucked
into the hose only warm, not hot.  The beans from the wok get dumped
first in a metal container, and then into the vacuum contraption.  I
never saw any smoldering chaff.  In the wok, the chaff gets browned and
disintegrates into small pieces.  But due to the dryness in the winter,
static develops which makes the chaff stubbornly cling to the beans. 
Stirring the beans in the upper chamber of the vacuum dechaffer solves
the problem of getting the chaff off and cools a pound of beans in under
a minute.  It is a nuisance to set up each time, but with the wok, I
don't have to roast as often as with the FR+.  It's only for the winter
though, and come better weather, going out on the porch and shaking the
colander of beans in a cool breeze is a pleasant enough activity.
Regards, Cathy
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Steven Van Dyke
Cathy,
Made myself a chaff collector / bean cooler yesterday.  I took an empty
kitty litter bucket (square buckets about 2 feet tall) and cut a hole in the
lid for my thin steel colander I bought at the oriental market.  Drilled a
hole about 2/3 of the way up for the hose from my DirtDevil hand held vac.
Used my Turbo/Crazy roaster which lets me start with 1 cup of greens and end
up with 1 pint of roasted coffee.  Dumping in a smoking, crackling mass of
beans at second crack and hitting the switch on the DirtDevil I found that
after 1 minute the beans were cool enough to agitate by hand (started with a
large spoon).  After two minutes they were reasonably cool but I still had
some chaff that hadn't worked through the rather small holes on the
colander.  Going to three minutes so I could finish rubbing the chaff
through the holes resulted in beans at or below room temperature.
In other words - it works *great*!  Thanks for the tip!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)


HomeRoast Digest