HomeRoast Digest


Topic: homeroast digest, Vol 1 #1117 - 31 msgs (24 msgs / 442 lines)
1) From: Cathy Marley
<Snip>
I don't know why that should be surprising.  You are taking a brittle
particulate material and either chewing it up in opposing steel gears,
or you are chipping it with a whirling blade.  In neither case can you
expect a uniform sized particle as a result.  The roasted bean will
fragment irregularly when subjected to mechanical trauma, because it is
brittle and has no cleavage planes.  No matter how you do it, you are
crudely busting up the bean and will get a wide range of particle size
resulting.  The advantage of the mechanical grinders over the whirly
chippers is that the grounds only get beat up once instead of being hit
again and again.
Cathy
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2) From: jim gundlach
Cathy,
    These are the kinds of insights that put what we are doing into 
perspective.  I'm beginning to think that if you want even size grinds 
you are going to have to screen between grinding and brewing.  I 
haven't tried it yet but someone on the list (I am so bad about 
remembering names) did and they said the results were apparently worth 
it.  The quality of the grinder may well be measured by how much gets 
tossed between grinding and brewing rather than the kind of even grind 
that the ads lead us to believe.
Jim Gundlach
On Sunday, February 16, 2003, at 10:17 AM, Cathy Marley wrote:
<Snip>
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3) From: John Abbott
I've just dumped a can of commercial coffee - vacuum packed - and find
virtually no dust - how do they do that?
John - leaving the thread on for continuity

4) From: Mike McGinnesss
Commercially I wonder if they have some type of screening for granular continuity.
On another vain, I wonder if when grinding for a single portion (of whatever amount) more dust is
created during the end of the grind when bean hop comes into play. A fuller bean hopper would most
likely keep more downward pressure on the beans and hence possible evenier grind.
MM;-) aka Kona Krazy miKe mcKoffee
Traveling with my new Dual Variable Transformer Rosto Roast Controller!
And laptop... Zass Turkish grinding, French Press Brewing

5) From: Bart Frazzee
On Sun, 16 Feb 2003 09:37:47 -0800, you wrote:
<Snip>
continuity.
<Snip>
whatever amount) more dust is
<Snip>
fuller bean hopper would most
<Snip>
evenier grind.
Mike, this is one of the questions I plan to address. It may be a
while. The grain scale involves moving a tiny weight one notch at a
time. Not easy for my fat fingers after a 32 oz pot of Kona. :-) 
Bart
<Snip>
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6) From: Ben Treichel
Absolutely correct IMHO. However, there are other factors that do 
separate good from great. i.e. longevity, grinding speed, etc...
Cathy Marley wrote:
<Snip>
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7) From: Ed Needham
I doubt that I will do it, but I like the idea of sifting out all the powder
from a grind so there is more consistency.  I bet it makes a significant
difference in the taste.  Back when I used the Melitta Aromaroast coffee
roaster, it would not roast the beans so the chaff would be released from the
bean as a good roast should.  Back then, I used to blow the excess chaff from
ground coffee and it also made a significant difference in the taste of the
final cup.
I grind for drip using my commercial espresso grinder, and it makes an
obvious difference in taste over the $20 to $100 Burr grinders I have stored
in my basement.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

8) From: John Abbott
Well science class - could we not use airflow again to separate the dust
from the grounds? The right amount of air pressure would allow the larger
pieces to fall through and the dust get exhaled.  I mean with all the variac
controlled fans we should be able to do this.  We could build a multipurpose
wind tunnel - first to separate the chaff from the beans, later to separate
the dust from the grounds.  Now if we really get clever it can also be used
to cool the beans after roasting while separating the chaff from the beans.
Sounds like a project to me :O)
John - sitting in total dejection - I installed my new antenna and the coax
is 6.5' to short!

9) From: Ben Treichel
John Abbott wrote:
<Snip>
Bummer, and you can't even blame it on cold weather! ;-)
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10) From: John Abbott
Yeah, and what I didn't say was that in jumping from my house top to the
storage shed roof I landed wrong and sanded most of the flesh from my leg!
Old geeks of 66 shouldn't wear shorts when they work on the roof!!
Oh well, I'm sitting here slowly sipping a fabulous Monkey blend - so life
is still wonderful.
John - waiting a day or two to climb back up on the roof :O)

11) From: Ben Treichel
Maybe we can jsut pass a law that geeks aren't allowed to age. It would 
work for me.
John Abbott wrote:
<Snip>
Ouch! :-(
<Snip>

12) From: Mike McGinnesss

13) From: Ed Needham
I've not seen them, but the big supermarket roasters use rollers to grind the
beans instead of grinding burrs.  That may have something to do with less
dust.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

14) From: Ken Mary
<Snip>
I made a crude attempt at this several months ago. I used a popper with
airflow dialed way down. When fine enough, the grounds clump together. They
also like to cling to the sides of the popper. It was a losing proposition.
No doubt some design would work, maybe a cyclone, the heavies would fall to
the bottom and the lights would be blown out with the air at the top.
The easiest solution is the best, get a better grinder.
--
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15) From: Tonya Connell
We want photos!!!   bwahahahahhahahaha

16) From: Michael Turner
I would think that a small vortex separator would be more reliable and 
easier to set up. Carefully control the volume/airspeed, and perhaps the 
full sized grind would drop into the collector and the dust would go 
into the air. Too much speed, and the exhaust would be dust free, just 
the way a vortex cleaner is supposed to work.
Mike
John Abbott wrote:
<Snip>
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17) From: David Westebbe
<Snip>
Maybe they screen out the dust and use it for instant coffee?
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18) From: Bart Frazzee
On Tue, 18 Feb 2003 10:26:39 -0500, you wrote:
<Snip>
OTOH It may be due to my methodoligy. I ground the samples the same
way I grind for my vac pot. Weigh the ammount of beans I'm going to
use and grind. Yesterday I screened some samples from the Rocky with
the hopper "full". Those results have been added to:http://www.webworldinc.com/bartfrazee/Bart
<Snip>
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19) From: Spencer W. Thomas
You forgot to normalize the numbers in your second graph to get true 
percentages.
Bart Frazzee wrote:
<Snip>
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20) From: David Westebbe
<Snip>
That's an easy one, John.  Just move the house a few feet closer... :)
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21) From: Bart Frazzee
I didn't normalize them in the first graph eather. In fact I do not
know what that means. I'm not a bean counter; just an old fart with
enough time on my hands to make the screens and use them. :-)
I just put up the data and let those who understand data analisis go
at it.
On Tue, 18 Feb 2003 11:59:17 -0500, you wrote:
<Snip>
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22) From: John Abbott
Bart,
Wouldn't a bean particle counter rank somewhere in the world of bean
counters :O)

23) From: Bart Frazzee
On Tue, 18 Feb 2003 17:57:19 -0600, you wrote:
<Snip>
 :-)
<Snip>
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24) From: jim gundlach
On Tuesday, February 18, 2003, at 05:55 PM, Bart Frazzee wrote:
<Snip>
The to do list is sooooo loooooonnnnngggggg..
Jim Gundlach
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