How long does the Alpenrost have to cool down in between roasts ? Or another way of putting it, is about how long would it take to do two 8 oz batches after the second roast is finished, assuming 16 minutes per roast? I am aware of the reported roasting differences between the HWP and the Alp, but am wondering if the Alp is all that much faster in terms of saving time. I figure that the HWP can possibly do five 3 oz roasts in a little over an hour, approx 65 to 70 minutes total. Carl homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I don't leave any time, but it cools down a lot while I finish cooling and packing my finished roast. Bob C. rcantor
Swissmar recommends 30 minutes, 20 should be adequate. I would blow out the chaff and let it cool at least for 20 minutes. Some people have started right up again after about 5 minutes. I'm not sure if I would do this as this might cause overheating. I trust the manufacturer on this one. Frank from Texas
Carl, A 16 minute total roast time on a Alp would be a pretty hot calibrated Alp considering you have 5 of that 16 minutes dedicated to the cool down cycle. I have a "hot" Alp and on average run about 20 minutes total roast time. I've played a bit with back to back roasts. If I only allow a few minutes between roasts (enough time to clean the unit and prepare for the next roast), the following roast's 1st crack time will be shortened by a minute or two. I built a smoke exhaust chamber fitted with a bathroom vent fan to exhaust the smoke and allow the fan to run continuously until I've completed all my roasts. I've found that this fan completely cools the Alp down in about 20 minutes and then I start another roast. In a pure roast race, the Alp is not likely to be the winner. In a taste race, I think it wins hands down. Coffenut :^) <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I've always started it right back up then sent it directly into another cooling cycle after a roast -- then did the next roast afterward. Ed!
At 04:48 PM 1/27/2001 -0800, you wrote: <Snip> I don't think you have to cool it at all if you can accept a shorter roast time for the second roast. In fact, I have been pre-heating mine before the first roast.... it seems to make all the roasts more consistant. With a pre-heated Alp, I get nice full city on a setting of 1 or 2 with an 8 oz. load. Paul Goelz Rochester Hills, MI pgoelz at eaglequest dot com Videoastronomy. electric helicopter and music web site:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.eaglequest.com/~pgoelzhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Paul; How long do you preheat your Alp for? I roast indoors with a dryer vent feeding out the window, but have been toying with the idea of pre-heating the Alp and trying it outside. Today it was 12 Celsius, which is somewhere around the mid fifties Fahrenheit, so a pre-heated Alp shouldn't stall the roast with those conditions, I think. I seem to have a "cold" Alp. I have to use a setting of 15 to get to full city and then it only works with certain beans such as Ethiopian Sidamo. Columbian Supremo doesn't get beyond city. I have been thinking about preheating to go a little farther into the roast as I generally like a full city or a tiny bit farther. Don homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
At 09:59 AM 1/30/01 -0800, you wrote: <Snip> I let it run minus the drum, until I hear the heater start to cycle on and off. I then shut it off, open it, insert the drum, and begin the roast. Pre-heated indoors, I get the same roast level at 1 as I used to get at 12. So far, it has been a bit more consistant too. Paul Goelz Rochester Hills, MI pgoelz at eaglequest dot com Videoastronomy, model helicopter and music (UnFest) web site:http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.eaglequest.com/~pgoelzhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I have a "cool" Alp as well. I was not able to get some beans to the second crack (notably monsooned malabar. Seehttp://www.geocities.com/piettewtnet/oddroast.html)so I started pre-heating. First, I ran the machine for about 3 minutes and then let it go through a cool down cycle. It made little difference. Then I started running the machine for about 10 minutes and unplugging it. (Man! IT got hot!) I got a fast roast, but sour espresso (I have a Silvia). Finally, my SOP now is that I run the machine for about 10 minutes, let it run through its cool down cycle, and then roast immediately. I am very happy with these results - I can roast any bean, and use the full 225g capability.