A recent inquiry on another (non-coffee) list has me wondering about something ... I have a Freshroast Plus, and I do my roasting in the kitchen. I don't roast super-dark, maybe full city + at the most (about 30 secs into 2nd crack was the very longest I can remember). I have never seen visible smoke coming out of the FR. Only recently I started doing the darker roasts under the ventilation hood for the range-top, because one of the smoke alarms in the house started chirping once or twice (not going off all the way) while I was roasting Anyone else NOT have a big smoke problem when roasting? I know you people who roast pounds at a time for espresso purposes have to resort to the garage, shed, deck, or wherever, but I can't be the only one who roasts in the kitchen and doesn't even turn the fan on half the time ... can I? ------------------------------ Lee in San Diego homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee, I have been a FR user and since the week after Christmas an FR+ user. If I ever had smoke from the FR it was because I'd just burned the beans :O) The FR+ doesn't smoke visibly when I roast - but there is a mild aroma left for about 90 minutes if I don't use the exhaust fan. John - waiting on Texas weather to return - this Yankee stuff isn't nice |
Lee asked: "Anyone else NOT have a big smoke problem when roasting?" I rarely roast past the "visibly smoking" point on either my FR original, or my new WestBend "Coffee Bean Roaster" reclamation project. I "think" I'm going to Full City, with a few slightly oily beans; I can see smoke just starting to come out of the units. Once, when just learning, I got distracted and let the FR (on which I had turned the clock back to the beginning after nearly a full cycle) take a batch to just-about-past-oily; way too dark for my tastes, and produced A LOT of smoke. Not a pleasant odor for our household. But at my normal roast, we like the lingering aromas... My home is in the South East (South Carolina), where my heat pumps are able to keep the house to within a degree or so of where I set the thermostat, which is usually 72 (sometimes 74 in the winter, sometimes 70 in the summer; I have circulation problems, and am sensitive to the environmental temperature). Perhaps this gives my roasters a head start, having decent ambient temp.s, and so they're able to reach my preferred degree of roast more quickly (or something; someone help me out here...). Tod homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. There must be a market for this stuff. I get a little high when I roast so if we could just bottle this stuff? With all of the hop heads out there and the amount of smoke generated by = this group? |
I save it in jars and use it for my choo choo trains, and the best part is the added extra of the coffee smell. g At 10:07 AM 5/7/2004, you wrote: <Snip> |
This message is in MIME format. Since your mail reader does not understand this format, some or all of this message may not be legible. Hey during my cast iron days, LOL, I got one sever headache when I couldn't get out of its way. Has anybody look into the toxic effects of that stuff? Steve W. <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Message Hey during my cast iron days, LOL, I got one sever headache when I couldn't get out of its way. Has anybody look into the toxic effects of that stuff? Steve W. |
This is a multi-part message in MIME format. MessageThere was some posts a couple months back talking about the = amount of caffeine in smoke and EPA issues for commercial roasters. = Stack scrubbers and the like. It does tend to keep the mosquitoes away though! Maybe we should roast = before all the garden parties eh? Bob |
Or during them. I stayed overnight at a hill tribe village not far from the Sulawesi river in Thailand years ago. Both the men and women smoked tobacco heavily all day. Men smoked roll-your-owns and the women smoked pipes. Both had heavy nicotine stains. They did it to keep the mosquitoes away. There were no mosquitoes there so it must have worked. Unfortunately there was no coffe either :-( At 02:32 PM 5/7/2004 -0600, you wrote: There was some posts a couple months back talking about the amount of caffeine in smoke and EPA issues for commercial roasters. Stack scrubbers and the like. It does tend to keep the mosquitoes away though! Maybe we should roast before all the garden parties eh? Bob |
Hop heads?? I haven't heard that term in decades.... lol To quote Lenny Bruce, "Pretty soon they'll be smokin' the needle" Ciao, Angelo <Snip> |
Ummm - wasn't it "Pot heads" that Lenny coined? On Sunday 09 May 2004 12:45 pm, Angelo wrote: <Snip> |
Any hobby involving smoke, the email list eventually gets around to this. My bbq list periodically goes through a wistful look back on the good ole days of the 70's. Funny! Hop heads came first, then pot heads. Also known as "tea" back in the 1920's... (before MY time). Oregano, later on. We... I mean,... I've heard, that some people used to carry small amounts of oregano in baggies, just to tease the crap out of law enforcement. Back in the days when spending a couple hours in detainment while the officials checked out the "substance", was good for a hilarious attack of laughter with your buddies as you walked out of the station-house. Remember when several Berkeley students, aided and abetted by people all over the country, got the gummint all excited and upset, when we, Uh.... I mean "they"... circulated the rumor that you could get high by drying and smoking banana peels?? The powers that be, authorized and spent millions of dollars in the early 70's checking that one out. No wonder the taxpayers have such a cynical impression of our elected officials and minions thereof. Bill On May 9, 2004, at 9:53 AM, Wandering John wrote: <Snip> When I was kidnapped, my parents snapped into action. They rented out my room. -- Woody Allen |
This is a multi-part message in MIME format. MessageI'd like to hear what his source of information is. I have no = idea of coffee has tannic acid in it or not, but wouldn't be surprised, = most black grapes do. Tannic acid is what makes cabernet sauvignon so = powerful a wine. It is also what makes the Rio Negro river in Amazonia = black (actually tea colored). Oak is loaded with tannic acid and as far = as I know food smoked over an oak fire is the norm and not toxic. = Sources please. Any OSHA or MSDS we can refer to? |
This message is in MIME format. Since your mail reader does not understand this format, some or all of this message may not be legible. My father in law last night told me that coffee smoke would have tannic acid in it and would be a toxic vapor. I know Tom don't read all this BUT, Maria, can you talk to Tom and his knowledge on this subject. And NO we should not be painting and roasting at the same time, Fire hazard Dude. P.S. the Moms love their coffee. Steve <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Message My father in law last night told me that coffee smoke would have tannic acid in it and would be a toxic vapor. I know Tom don't read all this BUT, Maria, can you talk to Tom and his knowledge on this subject. And NO we should not be painting and roasting at the same time, Fire hazard Dude. P.S. the Moms love their coffee. Steve |