These have popped up in a few locations locally. They are essentially large-capacity forced hot-air roasters with pre-set profiles for bean varieties.
I'm not completely sold on them because they roast so rapidly - approximately 6 minutes to finish a roast (even well into 2C). Samples from their roaster are definitely superior to much bagged coffee, but has a somewhat harsh character to it, especially noticeable on Guats and other decent centrals as well as African varieties.
They do have a great selection of green coffee, though, at very good price.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
Looks like the 5002 gives full control over the roast.The real question is how much money for one of these? Air roasting is quicker but when done by someone that knows their machine it will be of the same quality as a drum roaster. I suspect the 5002 is around what I paid for my Diedrich 1kg roaster.
Looks like the 5002 gives full control over the roast.The real question is how much money for one of these? Air roasting is quicker but when done by someone that knows their machine it will be of the same quality as a drum roaster. I suspect the 5002 is around what I paid for my Diedrich 1kg roaster.
Oh, dude, these things are pretty expensive. IIRC ~$10K for the small one, ~$20K for the 5002. Just from recall - don't completely quote me on that. There's a 2002 that was on ebay for ~$7,500 or so a year ago.
They also sell flavoring oils if you're into that. Just wondering if anyone has ever seen one. The system is about as set-it-and-forget-it as roasting gets, but on the presets it's close to one-size-fits-all.
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
These have popped up in a few locations locally. They are essentially large-capacity forced hot-air roasters with pre-set profiles for bean varieties.
I'm not completely sold on them because they roast so rapidly - approximately 6 minutes to finish a roast (even well into 2C). Samples from their roaster are definitely superior to much bagged coffee, but has a somewhat harsh character to it, especially noticeable on Guats and other decent centrals as well as African varieties.
They do have a great selection of green coffee, though, at very good price.
I can never figure out why some manufacturers of hot air roasters push the fact that their roasters can roast 6 minutes to over 2nd crack when the optimum is around 12 minutes for a full city + roast (as far as the data I have seen). Why don't they just turn the juice down a bit to achieve a better roast??
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
From the appearance (and colour ...red) I think the Longo's Store at Bathurst and Rutherford in Thornhill Ontario Canada has had a 5002 in service for around a year.
The guy that runs it seems to know very little about coffee. He says ...he goes on temperature only. He pulls the roast at this temp or that to get this level or that. He seems to know nothing of the process.
So I'm thinking it's a Commercial Appliance, designed to operate safely in a supermarket, without a professional roaster (person) to manage it.
From the appearance (and colour ...red) I think the Longo's Store at Bathurst and Rutherford in Thornhill Ontario Canada has had a 5002 in service for around a year.
The guy that runs it seems to know very little about coffee. He says ...he goes on temperature only. He pulls the roast at this temp or that to get this level or that. He seems to know nothing of the process.
O.T. Hi Jerry, not a JavaMaster Coffee Roaster at my local Fortinos at Hwy 27 & Rexdale Blvd (they have a 12kg Probat drum roaster), but the same situation. It was a girl I was talking to 5 years back & she/they/staff that roast know absolutely ZERO about the process. They have the green coffees weighed out in 12kg tubs with a "cheat sheet" on it, so they're only trained to follow the instructions for that particular bean., as you say "goes on temperature only. He pulls the roast at this temp or that to get this level or that"
The roasts at the Fortinos were way too light, grassy, & not even out of 1st crack by the look & taste of them. Very sad & it shows in the flavor of the coffee, lousy! {:'-(
Also O. T. Craig, the interesting part is the bins of coffee around the roasting station. The prices range from $4 to $8 /100g for specialty coffees. That's expensive, even considering that sealed Illy on the adjacent grocery shelf sells for $12 for 8.5 Oz (240 gm).
Nevertheless, one of my sons (not Adam) buys there when he's 'stuck'. He prefers my roast.
O.T. Hi Jerry, not a JavaMaster Coffee Roaster at my local Fortinos at Hwy 27 & Rexdale Blvd (they have a 12kg Probat drum roaster), but the same situation. It was a girl I was talking to 5 years back & she/they/staff that roast know absolutely ZERO about the process. They have the green coffees weighed out in 12kg tubs with a "cheat sheet" on it, so they're only trained to follow the instructions for that particular bean., as you say "goes on temperature only. He pulls the roast at this temp or that to get this level or that"
The roasts at the Fortinos were way too light, grassy, & not even out of 1st crack by the look & taste of them. Very sad & it shows in the flavor of the coffee, lousy! {:'-(
Craig, did they measure temp of bean mass? I have been using the time and temp section of a guide that Tom has on the SM website and have found it to be pretty much on the money. I go for a Full City+ with a single origin and at 11:50 @ 454F (sea level), roasting 5 lbs. at a time, and I'm hitting it all the time.
I gather that one is to likely use the guide as a general reference, but its been working well for me. I'm measuring temp of bean mass.
Len
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
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