Charlie:
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open" part. What keeps the beans from falling out?
The options I've seen are partial closure (as in the Alpenrost) where conical 
endpieces "contain" the beans, but have an open center, or stationary endplates 
or flaps (as in the PRO1500).  Think the door on a cloths dryer . . .
Also, the vanes in the drum can be set to "pump" the beans away from the 
openings . . . this is just what the Alpenrost does, pumping the beans toward 
the more closed end of the drum during the roast and reversing drum rotation to 
pump the beans out the other end of the drum and into a receiver at the end of 
the roast (the PRO1500 has a similar "dump" cycle).
Deward
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There's also the Jabez Burns sample roaster idea: a perf. steel open 
drum where the vanes don't move the coffee from end to end, (not a 
screw-feed type vane) . To remove the coffee you tip the entire drum 
and its endplates... hard to describe. I should go over the the 
broker that has a 3 and a 4 barrel unit and photograph it. -Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
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Tom, I saw photos of a single barrel Burns unit (circa 1930) on eBay.  It
tipped, just like a contractor's cement mixer does.  It is a good design for
small roasters, I think.  Dan
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