DavecUK Senior Member Joined: 21 Sep 2005 Posts: 924 Location: UK Expertise: I love coffee
Posted Tue Mar 5, 2013, 11:35am Subject: Re: smoke and smell concern
hey everyone. i am ready to get into home roasting but i am trying to determine if i am crazy for attempting it. i live in a condo unit with no garage. i know it is probably ideal to roast in a garage because of smoke and smell. do any of you roast indoors with either the behmor 1600 or the freshroast sr500? I am not as concerned about batch size as I am about smoke. also, how bad is the smell? does it linger?
Posted Tue Mar 5, 2013, 12:27pm Subject: Re: smoke and smell concern
I roast in the basement (and previously in my old apartment) with my Gene-Cafe. It has the chaff remover built-in, and connects to a 3" dryer hose that I can hang out the window to get rid of the smoke. This was my main reason for choosing this roaster, and it's worked well.
Just pre-heat the roaster before adding the coffee. With the Behmor, you can run it for less than a minute without having to cool it down. It get plenty hot in 30 / 40 seconds, and it should offset the changing ambient temp.
I'm considering it another "interesting variable" in a constellation of them... with a HotTop I've still got sufficient overhead to work at 45F tested - but it does make it interesting to adjust drift into first crack and electric heating coil reserve/lag when I want to start the drive toward 2nd and drop.
But I do have fond memories of indoor lab grade exhaust enclosures where - with a little adjustment laminar flow can be brought through the front opening and fumes can be safely transported out. I have to hope it's achievable - it gets cold outside some days and coffee is a harsh mistress when you don't listen to her muse call.
kschendel Senior Member Joined: 7 Nov 2008 Posts: 268 Location: Pittsburgh Expertise: I love coffee
Grinder: Maestro Roaster: Freshroast
Posted Tue Mar 5, 2013, 2:43pm Subject: Re: smoke and smell concern
I roast indoors with an SR500, but not anywhere near a smoke detector. The smell mostly stays in the basement and I don't mind it, nor does my wife unless I do 3 or 4 roast back-to-back (unusual).
If you have a room with a window and door with no smoke detector in it, you might try roasting in there with the smaller batch roasters such as the SR500. For anything larger, and especially with the Behmor, I think you'd need to either actively vent outside or roast outside.
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