HomeRoast Digest


Topic: Introduction and Z&D first Roast (8 msgs / 225 lines)
1) From: Chuck Koby
My name is Chuck Koby.  I have been homeroasting for
about 6 months using a Salton hotair popper.  I am not
an espresso drinker, but love good coffee.  I have
been lurking for some time, learning and observing. 
Now, I finally have something to write about.
Having followed the various threads here and
alt.coffee, I decided to take the plunge and purchase
the Z&D roaster (without the grinder and coffee).  My
first roast was a kenyan.  I measured 100 gms of beans
and added it to the roasting chamber and set the timer
for 25 minutes.  Off she went.
I stayed close, having read that it was difficult to
hear the cracks.  After 8 minutes, I heard 1st crack. 
It was not as noticible as with the popper, but I had
no trouble distinguisting it.  After another 6 minutes
I started to hear 2nd crack.  Rolling 2nd crack
occurred in another minute.  I brought my wife over,
and she could hear it too. The timer read 10 minutes
when I hit the cool button.  5 minutes later, the
machine stopped and I removed the beans.  They were a
little warmer than I would have perferred, but they
did not burn to the touch.  There was still some chaff
with the beans, so I passed them between 2 collanders
(my usual cooling method), and put them in a mason
jar.  The beans were completely uniform in color,
something I have never gotten with the popper before.
After letting the chamber cool and cleaning the
remaining chaff from the machine, I added 100 gms to
the chamber, reset the timer to 20 minutes and started
again.  This time, the machine stopped a couple of
times during the roast.  Pushing the top down started
it up again.  When I finished this roast (20 minutes
per the timer), I saw that the rubber gasket which 
depresses the kill switch during roasting was not
properly seated.  This is something that should be
checked before each roast.
I will let the coffee rest and report on my findings. 
If things go as smoothly with future roasts as they
did with the 2 I did this evening, I think I am going
to enjoy this machine.
Further reports to follow.
Chuck Koby
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2) From: jim gundlach
On Thursday, January 9, 2003, at 06:01 PM, Chuck Koby wrote:
<Snip>
Welcome aboard Chuck.   You are kinder to the Z&D than I would be.  I'd 
consider this kind a gasket problem a design flaw.  It is OK to change 
a gasket every now and then on a piece of equipment that takes some 
wear and tear, but gaskets should not be part of the regular 
user-machine interaction.
Jim Gundlach
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3) From: dewardh
Jim:
<Snip>
a gasket every now and then on a piece of equipment that takes some
wear and tear, but gaskets should not be part of the regular
user-machine interaction.
It's not something you "replace", it's something you take off to clean, and 
simply have to re-seat properly on re-assembly, like the gasket on your 
blender.  I suspect that I'm going to be less kind to the Z&D than Chuck was 
when I finally review it (which won't be until I've put enough beans through it 
to be fair ) . . . but the relatively slight difficulty of seating the lid 
properly is not going to be big on *my* complaint list . . . it's one of those 
"once made, easily avoided, never repeated" kind of "mistakes" that really 
don't much matter.  It's not, actually, a *bad* roaster . . . so far I've 
managed some quite satisfactory roasts, thank you, and actually could 
comfortably recommend it to a "first timer" as an introduction to home roast  
ing.  It's not roasting's "holy grail", though . . .
I can say that I've nothing positive to say about the one variety of Z&D beans 
that I've tried . . . everyone should try a pound just to see how good we've 
got it with Tom and Maria . . .
Deward
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4) From: Mike McGinness
Hi Chuck,
Nice intro' & Z&D first look. Welcome to de-lurk mode! Look forward to more
or your experiences.
MM;-) aka Kona Konnaisseur miKe mcKoffee
Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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5) From: TFisher511
On the Z&D I *had*, it was by far a "once made, easily avoided, never 
repeated" kind of "mistakes". No matter how carefully I seated the gaskets, 
whether I placed the chaff collector on the roasting chamber then put the top 
on, or seated the chaff collector into the top and put them both on the 
roaster, the top wanted to pop off during roasting and/or cooling cycle and 
shut the roaster down. In addition, the spacing between the roasting chamber 
and the smoke catcher on the roaster vs. the top was off just enough so that 
the base of the chamber would not seat quite flush on the roaster.
I think Z&D has some very innovative ideas.  Circulating the beans using the 
auger. The machine is quiet and contrary to many reports, I felt the cooling 
in the unit I had was completely adequate. They came out much cooler than my 
Alp. I just found time per volume to be slow and there were just a few too 
many things that were almost right, but not quite there.
Terry F
dewardh writes:
<Snip>

6) From: dewardh
Terry:
<Snip>
It is always possible that you got a defective sample (or I got an unusually 
good one).  What works for me is to place the chaff collector fully seated on 
the roast chamber, set the cover in place, and then run a finger around the top 
of the roast chamber, pushing the gasket into the recess in the lid.  It's 
faster to do than to say.  The lid on mine then fits snug and secure, giving no 
evidence of wanting to move or leak at all.
<Snip>
We switch sides  . . . I think the cooling deficient bordering on flawed.  I 
judge the cooling less by end temperature than by how quickly the beans drop 
the first 100C . . . when I want the bean "chemsitry" to stop I want it to stop 
*immediately* . . . not to have the beans sitting there getting darker and 
darker while they ponder whether to shed a few more degrees.  For me quenching 
the roast is the issue, not the last few degrees above room temperature.
<Snip>
Well . . .
<Snip>
It is a long roast . . . as long as the Alp . . . and half the beans.  So far 
I've done only 4 oz. batches . . . soon I'll try a 150 g. and see what happens. 
 The batch size can be either an argument for or an argument against, depending 
(obviously) on how much coffee of how many varieties you want on hand (and 
depending on how much time you want to spend in the kitchen).
<Snip>
quite there.
Nevertheless that sounds pretty good compared to my assessment of the Alpenrost 
.. . . too many things nowhere near right and not likely to get there . . . 
Deward
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7) From: Chuck Koby
I received this via email following my post to this
list.  I think they are interested in helping out as
much as possible:
Mr. Koby-
I noticed your post on the sweetmarias list. Please 
let us know if you have any questions or difficulties.
Please use customerservice,com or call 
at 877-470-0330.
I'm glad you have noticed that the rear seal needs to 
go on the cover. Please also try placing the chaff cup
assembly into the cover and placing them both on the 
roaster and chamber. I don't think you'll have the 
problem with the roaster stopping after that.
Standing by if you need help.
-David
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8) From: Les & Becky
Welcome Chuck!
The Sulton is the dog of the hotair poppers!  If you had a Poppery, you
would have been more happy.  It sounds like you got an excellent roast out
of the Z&D.  The Sulton I had just couldn't put out enough heat because the
heat to air exchange ratio is too high.  If you want to get the Sulton
working better, you need to use the tin can top and restrict it by about
50%.
Les
Roasting in S. Oregon


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