The technique sounds like it worked; I'm going to have to give it a try. I have a bean cooler (HD bucket w/ strainer) that's connected to the shop vac that I built months ago, but never really used it. My wife would be glad to see it being used since I ran all over the place gathering parts. Good luck with the new job! -Mark |
I was just about to build a new box fan setup to cool my roasts faster. Then I read an article that talks about the vacuum and the bucket concept that I have read about before. They also talk about using a box fan, but speak of using it point down to suck air down past the beans rather than blow air at the beans. So which is a better setup, sucking the air past the beans or blowing the air at the the beans? Most recently I have been using a small 9 inch fan with a collender above it and dumping the beans into it, with the fan blowing up. So the blows all of the chaff off the coffee. I was going to make a similar setup to this, only larger for faster cooling and better chaff removal. So I am doing this wrong? Do I want the air flow to go down instead of up? Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Mine is down-draft, so whatever chaff remains after the roast blows out the vent holes below the fan. A little messy but it's in a garage and a vac is nearby. But the beans are on a fairly large, fairly thick perforated baking sheet so they cool very quickly anyway. I can't think of a substantial reason for preferring one over the other. Larry On Thu, Jun 5, 2008 at 2:26 PM, Jamie Dolan wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I cut a hole large enough for a colander in the end of a cardboard box. I set the box on end, with the hole in the top, set the colander holding the roasted beans into the hole in the box, and set the box right next to a box fan, with the flaps of the cardboard box up against the fan. I have found that my beans cool much, much faster when I pull the air down through the beans, as opposed to blowing the air up through the beans. I think a big part of the reason why, in my set up, is that lots of air escapes when I try to blow the air up through the beans. When I pull the air down through the beans, the fan pulls the box flaps up tight to the fan, so it's sort of sealed that way. One think I like about blowing the air up through the beans is that it blows the chaff out (I roast outside, so the mess isn't a problem). So in the winter, when it doesn't take much to cool the beans, I blow air up through them. This time of year, when (such as today) it is 99 degrees and muggy, it would take a very long time to cool the beans by blowing air up through them, so I turn the fan around and pull air down through the beans. Hope that isn't too confusing.... Brian On Thu, Jun 5, 2008 at 5:26 PM, Jamie Dolan wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I have a 3-speed direct drive furnace blower (motor is in the center of the squirrel cage). With the blower on its side, the motor side down, the other side's intake opening is up. An 11 inch dia screen mesh colander sits right in the opening and on high blow, a pound of beans at a ripping Second Crack stops roasting in maybe 2 seconds, and I can stick my bare hand in the previously snapping and smoking beans to stir them around to cool after 5 seconds. When the beans are cold and the roast stopped dead, the chaff can be dealt with at your leisure. Cheers, Iechyd da, Mabuhay -RayO, aka Opa! -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I use the down draft pasta strainer/bucket method with a vacuum. I = bought a small wall mount Shop Vac that is dedicated to cooling ($24.00 = or so). The pasta strainer fits perfectly in the bucket and seals = nicely. I cut a hole in the side of the bucket, added a rubber hose = fitting designed for this type of thing and the hose stays attached to = the bucket. I had to close the side holes of the strainer so the airflow = would go straight down through the beans. Works famously. Once the beans = are cooled, I stir them a bit to let the chaff be sucked away by the = vacuum. No muss, no fuss. In any event, room temperature air rushing across and through the beans = in either direction should be fine, I think. John Jamie Dolan wrote: <Snip> e.com <Snip> /gallery/main.php?g2_itemId=7820 <Snip> <Snip> -- = John A C Despres Hug your kids 616.437.9182 Scene It All Productions JD’s Coffee Provoked Ramblings = Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
<Snip> Thanks for the responses and suggestions. Sounds like the popular setup is sucking the air in down past the beans. The only thing that I am wondering is what type of strainer you use that allows the chaff to pass through? I use a wire strainer that looks like window screen, and I don't think most of the chaff would make it through the fine mesh on the strainer I use. I purchased a bucket and stainless steel bowl a while back thinking of making a vacuum style setup. If I do, I need to drill holes in the stainless steel bowl. Any suggestions on the size / and number of holes to put into the bowl? I was thinking perhaps 1/8 inch would get the chaff through, but not allow and beans past? Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Some listers here already know this but commercial roasters cool by drawing air down through the beans while they are being stirred mechanically. So the bucket / shop vac would be my choice if I were any bigger than my IRoast2. JoeR On Thu, Jun 5, 2008 at 8:19 PM, Jamie Dolan wrote: <Snip> -- Ambassador for Specialty Coffee and pallet reform. Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Air is drawn down through the beans to preclude the flying bean phenomena. Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
At 10:19 PM 6/5/2008, you wrote: <Snip> Jamie, Chaff is very fragile. If you stir the beans around it will wind up going through pretty much any size mesh. Just get something small enough for the smallest beans to not go through. What size are the holes in the optional drum for the Bohmer? Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
*Phenomena* appears to be the plural form of the noun *Phenomenon*, an observable fact or event. ro On Thu, Jun 5, 2008 at 11:56 PM, Rich wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
A colander in a bucket works well. Holes are precut. I use a mesh buc= ket in a bucket, then use a colander to draw off the chaff. My setup is on the coffee roaster images page of our fine host. Jim "Ice Bucket roaster" De Hoog ----- Original Message ---- From: Jamie Dolan To: homeroast Sent: Thursday, June 5, 2008 10:19:10 PM Subject: Re: [Homeroast] Cooling The Roast <Snip> Thanks for the responses and suggestions. Sounds like the popular setup is sucking the air in down past the beans. The only thing that I am wondering is what type of strainer you use that allows the chaff to pass through? I use a wire strainer that looks like window screen, and I don't think most of the chaff would make it through the fine mesh on the strainer I use. I purchased a bucket and stainless steel bowl a while back thinking of making a vacuum style setup. If I do, I need to drill holes in the stainless steel bowl. Any suggestions on the size / and number of holes to put into the bowl? I was thinking perhaps 1/8 inch would get the chaff through, but not allow and beans past? Jamie Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
At 10:56 PM 6/5/2008, you wrote: <Snip> Also it let's them exhaust it out the pipe installed for that purpose and not stink up the inside so bad. Ira Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
If you are outside and don't mind the chaff going everywhere, blowing up will get all that stuff out of the beans. That's about the only advantage. ********************* Ed Needham "to absurdity and beyond!"http://www.homeroaster.com********************* |
Of course there would be more than one flying bean, hence the plural. (grin) ********************* Ed Needham "to absurdity and beyond!"http://www.homeroaster.com********************* |
On Fri, Jun 6, 2008 at 7:43 PM, Ed Needham wrote: <Snip> The fan I have been using was no where near powerful enough to put on such a lovely show. But I did consider the possibility that would happen with a larger fan. I think I am going to work on putting small holes into my stainless steel bowl and using the bowl / vacuum method. I'll put it on the drill press and see how easy it is to drill 1/16 or 1/8 inch holes through stainless steel. Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Make sure your cobalt or titanium bits are perfectly sharp, center punch your locations to avoid wandering and begin with more initial downward pressure than you are in the habit of using. On Sat, Jun 7, 2008 at 1:29 AM, Jamie Dolan wrote: <Snip> Use cobalt or titanium coated bits. Support the work well. Make sure the bits are perfectly sharp. Center punch your locations (to avoid wandering). Begin with more downward pressure than you are in the habit of using. Drill slowly with continuous feed (do not start, stop and start again). Lubricate (and cool) with cutting oil, evaporated milk or even water. Back off the feed pressure as you finish each hole. -- Paul Helbert Prepackaged, roasted & ground coffee,,, Some of the worst ideas since sliced bread. Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Buy stock in the drill bit company - QUICK! Paul Helbert wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Buy stock in the drill bit company - QUICK! Paul Helbert wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Buy stock in the drill bit company - QUICK! Paul Helbert wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I used a $3 bowl from K-Mart - didn't need lube and drilled about 1/8 or so holes in a very random pattern - sits on my 5 Gal white pail and has a hole for the Shop Vac hose in the bucket. Other then being noisy - it gets my beans cool in under 2 minutes to lower then ambient... As in most of what coffee roasting is about on this list - some folks take this WAY too seriously. It's coffee. Sean On Sat, Jun 7, 2008 at 9:07 AM, Rich wrote: <Snip> -- Sean M. Cary Major USMC Tempus Fugit, Memento Mori Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Since s/s work-hardens, you'll burn up bits in a hurry. I would suggest you get s/s screen mesh and not drill any holes. -ro On Fri, Jun 6, 2008 at 11:29 PM, Jamie Dolan wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
But, but, Ray-O, he got the bowl at a thrift shop for 0.50 and a couple of feet of 3/32 or 1/8 SS mesh would cost...money. And, when drilling holes in SS water, not oil is the proper lubricant. Lots of water... raymanowen wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
"it gets my beans cool in under 2 minutes to lower then ambient... [How- lower than ambient?] As in most of what coffee roasting is about on this list - some folks take this WAY too seriously. [That's why we're here, isn't it?] It's [only] coffee." Well... -ro On Sat, Jun 7, 2008 at 7:42 AM, Sean Cary wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I'll have to hook up the flux capacitor and check the relative rate of cooling to bean mass...compare that to the outside temperature and graph the results. C'mon, its coffee. It's an agricultural product that is different from PLANT TO PLANT, hell from branch to branch - you cannot repeat to any degree of accuracy what you did the last roast/pot or cup. Even if you could get exact duplication of your last (fill in the blank)...unless you were a machine with the same parameters to your tongue - each experience is different. Its COFFEE, good enough for what we do is way better then off the shelf... Sean On Sat, Jun 7, 2008 at 1:53 PM, wrote: <Snip> -- Sean M. Cary Major USMC Tempus Fugit, Memento Mori Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Sean Cary wrote: <Snip> Flux Capacitor!? You have one of THESE!? :o http://www.sklenar.info/coffee.htmlHomeroast mailing list">http://www.thinkgeek.com/geektoys/plush/9fc6/pat----http://www.sklenar.info/coffee.htmlHomeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Yes, but you'll have to find one of the flux capacitors used in the gravimetric field displacement manifold that hasn't been depleted of its dilithium crystals. Just any flux capacitor won't do. "Only Coffee" is the stuff you get at Perkins or Waffle House. I was happy enough until I remembered - "Hey, I used to roast green coffee..." I started snooping Netscape and Google. Now just any coffee won't do. Cheers, Mabuhay -RayO, aka Opa! -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976 Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I went about this very differently. I started with a stainless steel mesh colander. I then used a screwdriver to force the mesh apart creating holes that were wide enough for the chaff to get through and the air to move through well, but not large enough to have the beans sucked out. vicki Rich wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
<Snip> I got the bowl at walmart. I am not sure where to get the mesh stuff. I don't really care much what it costs. So seriously, I don't want to run oil while I am drilling stainless? I have oil on the big drill press. I've not done alot of metal work before, mainly lots of stuff with wood. We have about a 1HP motor on the drill press. So I can't imagine that if I get the right bit it will have much trouble. Like I said if this mesh thing is a better way to go, point me in the right direction, I don't care if its kind of expensive. Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
<Snip> vicki What size are the holes now that you made in your colander? Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I believe they are screw driver size. I think that is a measurement standard somewhere in the world... Jamie Dolan wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
I use a mesh fryer basket, something like this: http://www.acehardware.com/product/index.jsp?productId79065It's just something I had on hand, never gave much thought to how great it is for this purpose. You can see a photo of my Leaf Vac/fryer basket/Sweet Maria's box bean cooler here:http://picasaweb.google.com/krisbhatti/RoastingEquip/photo#5155399175203628466Kris Bhatti Tustin, CA ----- Original Message ---- From: Jamie Dolan To: homeroast; rich-mail Sent: Saturday, June 7, 2008 12:46:04 PM Subject: Re: [Homeroast] Cooling The Roast <Snip> I got the bowl at walmart. I am not sure where to get the mesh stuff. I don't really care much what it costs. So seriously, I don't want to run oil while I am drilling stainless? I have oil on the big drill press. I've not done alot of metal work before, mainly lots of stuff with wood. We have about a 1HP motor on the drill press. So I can't imagine that if I get the right bit it will have much trouble. Like I said if this mesh thing is a better way to go, point me in the right direction, I don't care if its kind of expensive. Jamie Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
That would be correct. I never measured (and am not at home where I suppose I could). I kept checking the holes against the size of some beans (of the smallish sort) as I worked on it. I adjusted the size of the holes and the number of holes as I experimented. I used one of those pointy screwdrivers. I may be the only person on the list who does not know what they are called. I used to know, really. v Rich wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
"if this mesh thing is a better way to go, point me in the right direction, I don't care if its kind of expensive." *Target*- 11 inch dia. screen mesh colander. $11. Sits right in the blower intake. The roast coasts on for about 2 seconds, and after 20 seconds the beans are 1.315° F above ambient. Cheers, Mabuhay -RayO, aka Opa! Got Grinder? Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com Homeroast community pictures -upload yours!) :http://www.homeroasting.com/=gallery/main.php?g2_itemId=7820 |
On Sat, Jun 7, 2008 at 9:42 AM, Sean Cary wr <Snip> Hey, I resemble that remark. For light gage stainless the cross headed screwdriver used as a punch or the expanded metal bowl sound like very good ideas. -- Paul Helbert Prepackaged, roasted & ground coffee,,, Some of the worst ideas since sliced bread. Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
For those folks that are roasting with something similar to a Poppery or I Roast, you owe it to yourself to read the thread at:http://homeroasters.org/php/forum/viewthread.php?forum_id&thread_id22Great solution to unloading the roast and cooling. Mike (just plain) Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
This sieve set I got from ebay >http://cgi.ebay.com/Bonsai-tool-12-inch-Stainless-Sieve-with-3pcs-screen_W0QQitemZ380035306240QQihZ025QQcategoryZ75664QQssPageNameZWDVWQQrdZ1QQcmdZViewItem<Has been working great for me for well over a year. I used a metal tube to connect it to a similar size fan mounted on a plastic milk crate. The fan sucks air through the beans and I stir with a wooden spoon for a few seconds to distribute them, and allow the chaff to exit through the milk crate. This is done outside, and the chaff disappears. I usually let them cool for longer than necessary, maybe five minutes or more, because someone suggested that this allows the beans to cool all the way through and makes sure the roast is stopped. I have never really noticed much difference doing this, but it is easy to do for sure. PeterZ Rich wrote: <Snip> Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Excellent find Peter. Thanks! Eric In a message dated 6/7/2008 11:18:45 P.M. Central Daylight Time, peterz writes:http://cgi.ebay.com/Bonsai-tool-12-inch-Stainless-Sieve-with-3pcs-screen_W0QQitemZ380035306240QQihZ025QQcategoryZ75664QQssPageNameZWDVWQQrdZ1QQcmdZViewItem **************Get trade secrets for amazing burgers. Watch "Cooking with Tyler Florence" on AOL Food. http://food.aol.com/tyler-florence?video=4?&NCID=aolfod00030000000002)Homeroast mailing list Homeroasthttp://www.homeroasting.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.homeroasting.com/gallery/main.php?g2_itemIdx20 |
Changed the subject to split from iRoast Alternatives. I did roast up a batch of Gaut beans yesterday and was more prepared for cooling the beans this time. The Behmor actually does a pretty good job of cooling the beans to start of for the first couple of minutes if you open the door after 30 sec to a minute, it's just later that the cooling process hits a knee curve and starts to take longer and longer to get to room temp. After hitting cool, and letting it start cooling for about two minutes, I donned the Ove Gloves, hit stop, pulled the chaff tray and stuck it on top of the roaster, pulled the drum, closed the door and hit cool again. I then opened the drum and dumped the beans in the cooler and fired up the shop vac. Got a bit of chaff all over, but the beans cooled pretty quickly. This morning, I made a full 8 cup (40 oz) Chemex pot for the first time for my first day of work at the new job. I failed to adjust the grinder from it's half pot setting... so it took longer then 5 minutes to run the water through. I'll have to adjust the grinder again, but as only one co-worker took me up on the offer of coffee, I ended up having a lot of coffee staling in the thermos, so I think I'll stick with half batches at least for now. It was a busy day at work, paperwork, IT issues, and even some troubleshooting of a radio link in the lab that I managed to get running. I think I'll enjoy this new job. Take care, -Chris On Tue, May 25, 2010 at 4:07 PM, Yakster wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Thanks, Mark. Yeah, I built this cooler when I was roasting with the popcorn popper and stopped using it when I started on the Behmor in Feb 2009. I'm glad to see that it works well with 10 - 12 oz batches as well as the 4 - 5 oz popper batches. I think that since all the holes in the steamer insert are under the beans it really draws all the air through the beans to make it pretty efficient, best part was that I had all the materials on hand, the plastic storage container was sitting empty and the steamer insert I had picked up at a thrift store thinking I could use it to make a coffee roaster. -Chris On Thu, May 27, 2010 at 5:47 AM, Mark Jones wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Does everybody believe in cooling the roast before storing it? What is the supposed virtue of rapid cooling? I store roasted beans in ceramic jars. I empty a still-hot roast into a pre-cooled ceramic jar, cap the jar, and either pop the closed jar into the fridge immediately or let it cool slowly on countertop. The idea is to isolate the roasted beans from exposure to air (with its noxious oxygen) as soon as possible While I don't claim superior olfactory bulbs and palate, I prefer the resulting cup, and like to believe that the beans would "stay fresh longer" if not promptly used. Wld like to hear from commentators endowed with sensory faculties better than mine. That's probably most people. -- Contra muros, mater rubicolla Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
On Aug 25, 2010, at 2:08 PM, John M. Howison wrote: <Snip> While the beans are still hot, roasting is still happening. Decisively cooling the beans will stop the roast at that point. Oxygen isn't the #1 enemy. TIME is. I'm not saying that oxygen doesn't play a role, but you can leave your beans in an open jar for a while and not worry about it. You don't have to rush them into a sealed container right after the roast at the expense of not cooling them. If you are in doubt, then conduct an experiment - take a roast, put half in a jar and seal it immediately, put the other half on a cool aluminum cookie sheet. When you've gotten back from putting the jar the fridge, the beans on the tray should be cool. If not, stir them around a bit until they're cool enough to handle. You might even blow a fan on them, and get them down to room temp pretty quickly. Then seal them in a jar and leave it on the countertop. Wait one week. Prepare two cups of coffee, one from each batch. Taste them both paying close attention, take notes. Report. - allon Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Something to consider - Something we've all heard of and maybe even done at Thanksgiving. Many turkey recipes advise removing the bird from the oven at a certain temperature, setting it aside and placing a foil tent over it to let it finish cooking. The internal temp of the bird may raise as much as 15 degrees *outside of the oven*. Your beans will do the same - they will continue to roast in the jar. Cool 'em as soon and as quickly as possible. Allon's suggested experiment is a good one. I may try it myself. John On Wed, Aug 25, 2010 at 2:17 PM, Allon Stern wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
With my beans after they are roasted, I put them in a metal sive and blow out the chaffe. Then I immediately put them in a glad container, put the lid on and thrown them into the freezer for a couple of hours. Then I take them out and let them rest at room temperature and to mature for 3-5 days and by then all the flavors and aromas have come to the top. Mmmmm |
"What is the supposed virtue of rapid cooling?" 1. Allows one to stash beans and clean equipment all that much faster- 2. Reduces time spent waiting to brew first shot- 3. Terminates chemical reactions accelerated by higher temperature- 4. Land at DIA but don't stop til you get to Jeffco (Rocky Mountain Metro) airport, = Rough and Noisy flight end- plus the treadmarks on my head might rub me the rong way. -ro Got Grinder? Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
John, To put it short and simple, the virtue of cooling a roast rapidly is to stop the process as fast as possible to keep the roast level were it was when you dropped it. With out rapid cooling the beans continue to roast. Simple as that. Don't make this any more then it is. If you do not do this before packaging the roast will continue till cooled. Do not package the beans in anything until fully cooled. The master roaster who I trained under explained that the gassing off of Co2 and other gasses peaks at 15 minutes. In other words he makes sure all beans are packed in <15minutes after complete cooling if you want a protective layer of Co2. This gets into another subject and it only matters if you can seal in an o2 free environment. Allon put it well in his comment. Don't take any one person's word for it. Test your roasts. Taste your roasts cooled or not cooled. The whole concept here is to be able to repeat your results. So eliminate as many variables as possible. Stop your roasting as fast as possible. JoeR On Wed, Aug 25, 2010 at 11:08 AM, John M. Howison wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Joe, I think we agree. That's pretty much what I said. Roast on! Cool on! John On Wed, Aug 25, 2010 at 7:21 PM, Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I bet we do. I did not read your post before I posted. I often do that. Bad me. Joe On Wed, Aug 25, 2010 at 7:15 PM, John A C Despres wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Smack! Ouch! Oops, sorry! John On Wed, Aug 25, 2010 at 10:26 PM, Joseph Robertson wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
John, No I should be smacked for not paying closer attention. You have been a roaster much longer than I. I bow to the sun that rises over a roaster who has more experience than me. Here's to you John, Joseph On Wed, Aug 25, 2010 at 7:45 PM, John A C Despres wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Some may recall it's even worse than Allon alludes to, proved quite claringly at PNWGII '04. Tom brought cupping samples of a bunch of Panama coffees he was checking out. We cupped them with Tom getting to help decide which he was going to bring in to offer on SM. There were two "ringers" in the Panama cupping. One a stellar Robusta sample Tom had roasted, and the other what many considered at the time THE BEST coffee in the world (ISH) which was roasted and sealed in a mason jar hot with zero cooling. (Alchemist John's dasturdly idea and deed:) During the cupping to a person everyone selected the same coffee as the worst and everyone thought it was the Robusta. Nope, it was the mistreated ISH. Sealing hot had baked the ISH to foul oblivion. FWIW good ISH (which I haven't had in 5 years) is the only coffee I'd take over Panama Esmeralda Gesha. Indeed properly (within ~5min) cooling the roast to room temp is mandatory before sealing. Slave to the Bean miKe mcKoffee www.compasscoffeeroasting.com URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
miKe, after that well described experience and unfortunately missed experience by me I don't think I understand which you liked the most over Panama Esmeralda Geisha, was it the Robusta or the jarred up hot "baked the ISH to foul oblivion" bean? Joe On Wed, Aug 25, 2010 at 10:23 PM, miKe mcKoffee wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
<Snip> Neither, said "good" ISH... Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Ahh, Now I read you... Thanks Joe On Thu, Aug 26, 2010 at 9:01 AM, miKe mcKoffee wrote: <Snip> -- Ambassador for Specialty Coffee and palate reform. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |