germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,136 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Sat Aug 3, 2013, 12:52pm Subject: Re: Question(s) on Toper Cafemino 1KG Roaster & Diedrich IR-1
I'd like to revive this post to find out if any of the participants have any further info....?
I'm in the market for a small batch unit and have been directed to look at an Ambex unit. Has anyone seen an Ambex machine in the GTA, I'm trying to get a real review....Also, I'll be needing a roaster that can run on propane...
Ambex's website has been under construction for a very long while now. When I started this thread there where some posts around the web about people not being able to get in touch with them and they had paid for and waiting for their machines. I have since seen people get an Ambex so I don't know, I just knew I didn't want a machine from a company that may or may not be answering their phones.
There are many choices for 1lb plus machines that have come to the market since this thread was started, many are being discussed at HB presently.
Breeze Senior Member Joined: 3 Dec 2006 Posts: 742 Location: St. Croix, V.I. Expertise: Pro Roaster
Espresso: Pasquini Livia S Grinder: Mazzer Mini/Rocky Drip: TechniVorm/Krups MB Roaster: Toper 1 kilo
Posted Thu Aug 8, 2013, 4:33am Subject: Re: Question(s) on Toper Cafemino 1KG Roaster & Diedrich IR-1
I haven't been on the site for a while, logged in this morning and what pops up but the Cafemino/Diedrich thread!
+1 with Rob on Ambex. Last news I heard wasn't good but they may be back up and running. If their web site is functional and you can get a prompt reply for info. that would be a good sign. I can't offer any information on the quality of their product....
Still blasting away with my 1 kilo gas Cafemino down here. The economy is shot to hell but my volume has held up. I'm doing a little retail and also supplying The Bistro with a fresh local roast for one of their drip lines. The bulk of my sales remain, my hand to yours, word of mouth. A lot of discussion revolves around capacity and I understand the complexity of solving that riddle before you write that check. Anything less than 1 kilo is too small if you are going to be producing and anything larger needs to be weighed carefully given the up front cost. A good week for me is 30 pounds so fifteen batches does not slow me down. It actually averages more than that because roasting only to order, I do a fair number of 1/2 kilo runs.
Sometimes at night I dream that Rob's Diedrich is sitting on my stainless table but the Cafemino is an old school workhorse. I discovered that some beans were being trapped above the drum when I dump and would later fall into the drum resulting in a few under-roasted beans I had to pluck out of the cooling bin. Now I open and close the dump arm a few times to make sure all the beans go down the hatch and I've solved that problem. When the temp reaches the point where a lot of chaff is created I also need to open up the drum air or I get a blockage in the depression created by the sight glass. After purging the chaff I can close her back down with no problems and my profiles have evolved to take this into account.
I guess doing this is a bit like baking, the longer I do it the more dignified and relaxed it has become and the results please my customers. Of course it's not like they have any other option for fresh coffee down here but I do have folks that travel and sample mainline roasts in the NW and even they are pleased. I've gone with fifty pounders from Shrub, exclusively and that works well from a quantity, price per pound, and shipping cost stand point. The inland freight from Oakland to Miami is around thirty bucks on a bag with ocean and customs, another twenty-three dollars, about a dollar per pound shipping, Oakland to the Virgin Islands.
Cheers to all and I'll try to check in more frequently.
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