oldgearhead Senior Member Joined: 25 Jan 2010 Posts: 355 Location: Go Colts! Expertise: I like coffee
Grinder: Virtuoso by Baratza Drip: Chemex,Dilongi DCM900 Roaster: 1/2K Fluid-bed
Posted Wed Oct 3, 2012, 8:23am Subject: Do I have the only one?
Do I have the only coffee roaster that recycles up to 50% of the hot air that escapes the roast chamber?
My 120 volt, one-pound, fluid-bed, roaster has been working perfectly for 15 months now. It is capable of roasting 500 grams of decaf beans in 12 minutes using only 1000 watts of heat input. However, I usually roast 440 grams of ‘real’ coffee like this: Drying = 4-5 minutes at 1100 Watts + 20% hot air from roasting chamber. Ramp-to-first crack = 4 minutes at 1305 watts + 40% hot air from roasting chamber. Finish = 4-5 minutes at 1100 watts + 20% hot air from roasting chamber.
I constructed this roaster from: a stainless-steel air-pot brewer, a cocktail shaker, a Pyrex bread tube, a spa blower motor, an old toy chest, lots of sweat, and a few Band-aids.
How does the heat recycle work? An air-pot brewer has a flap on the top (water door) and a removable panel on the back. I use the top flap (water door) to make large adjustments to the percent of recycled air during a roast. I set the door on the back to allow less cold air into the ‘mixing chamber’ when the ambient temperature in my garage drops. Currently I have three positions for the rear door: 40F, 60F, and 80F. My goal is to maintain a temperature of 150F (+/- 10F) at the blower air inlet.
What about chaff? I spent several days working on a chaff collector, only to discover I didn’t need one. I have a 40 mesh screen over the roast chamber and a 120mesh screen over the blower air inlet. Most of the chaff ends up stuck to the bottom of the 40 mesh screen so after cooling (in the roast chamber) I tap the screen, all the chaff falls on top of the beans, and I simply vacuum up the chaff. There is very little clean up with water-processed beans. However, I do have to vacuum more with dry-processed beans.
Why do I roast 440 gram loads? Because more won’t fit in a one-quart Mason jar.
Posted Sat Oct 6, 2012, 2:31pm Subject: Re: Do I have the only one?
Hi Jim,
There was a fluid bed roaster which recycled its hot air. It was called a Cafferosto. I think is was well thought of. I don't know why it was discontinued. Here is a link:
My "breadboard" 800 Watt Z&D roast heater shorted to the case mid roast last night. I now have all the ceramic pieces which you gave me in front of me with Z&D pieces. I am trying to work out my NO mica roast heater. I'm pretty motivated as I have no decent roasted caffeinated coffee here.
Phil
oldgearhead Said:
Do I have the only coffee roaster that recycles up to 50% of the hot air that escapes the roast chamber?
My 120 volt, one-pound, fluid-bed, roaster has been working perfectly for 15 months now. It is capable of roasting 500 grams of decaf beans in 12 minutes using only 1000 watts of heat input. However, I usually roast 440 grams of ‘real’ coffee like this: Drying = 4-5 minutes at 1100 Watts + 20% hot air from roasting chamber. Ramp-to-first crack = 4 minutes at 1305 watts + 40% hot air from roasting chamber. Finish = 4-5 minutes at 1100 watts + 20% hot air from roasting chamber.
I constructed this roaster from: a stainless-steel air-pot brewer, a cocktail shaker, a Pyrex bread tube, a spa blower motor, an old toy chest, lots of sweat, and a few Band-aids.
How does the heat recycle work? An air-pot brewer has a flap on the top (water door) and a removable panel on the back. I use the top flap (water door) to make large adjustments to the percent of recycled air during a roast. I set the door on the back to allow less cold air into the ‘mixing chamber’ when the ambient temperature in my garage drops. Currently I have three positions for the rear door: 40F, 60F, and 80F. My goal is to maintain a temperature of 150F (+/- 10F) at the blower air inlet.
What about chaff? I spent several days working on a chaff collector, only to discover I didn’t need one. I have a 40 mesh screen over the roast chamber and a 120mesh screen over the blower air inlet. Most of the chaff ends up stuck to the bottom of the 40 mesh screen so after cooling (in the roast chamber) I tap the screen, all the chaff falls on top of the beans, and I simply vacuum up the chaff. There is very little clean up with water-processed beans. However, I do have to vacuum more with dry-processed beans.
Why do I roast 440 gram loads? Because more won’t fit in a one-quart Mason jar.
oldgearhead Senior Member Joined: 25 Jan 2010 Posts: 355 Location: Go Colts! Expertise: I like coffee
Grinder: Virtuoso by Baratza Drip: Chemex,Dilongi DCM900 Roaster: 1/2K Fluid-bed
Posted Tue Oct 9, 2012, 6:22am Subject: Re: Do I have the only one?
Ah yes, Rosto, the $200 popcorn popper. Problem is, your old Z&D handles the same size load and does it better. However, I think The Green Beanery may still have a couple of Rostos.
Phil, with your skill you must build your own roaster.
I don't think so (see schematic of Neuhaus Neotec roaster).
In addition, some of us home roasters who couldn't quite afford a Neuhaus Neotec roaster used to place our Poppery in a cardboard box when we roasted outdoors in winter. I don't know what the percentage of recycled heat was, but it helped a lot when the ambient temp was 10F.
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