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Discussions > Coffee > Home Roast > smoke and smell...  
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DavecUK
Senior Member


Joined: 21 Sep 2005
Posts: 1,461
Location: UK
Expertise: I love coffee

Posted Tue Mar 5, 2013, 10:35am
Subject: Re: smoke and smell concern
 

mbrock Said:

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 March 3, 2013 link

Is a ducks ass water tight...yeah it stinks, stinks out the room and even if you have external extraction, you get a lot of smoke. I would not roast in the house, flat whatever. I roast outside.
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mbrock
Senior Member


Joined: 26 Feb 2013
Posts: 3
Location: US
Expertise: I live coffee

Posted Tue Mar 5, 2013, 11:14am
Subject: Re: smoke and smell concern
 

DavecUK Said:

Is a ducks ass water tight...yeah it stinks, stinks out the room and even if you have external extraction, you get a lot of smoke. I would not roast in the house, flat whatever. I roast outside.

Posted March 5, 2013 link

Yeah I am going to start outside. do you find it harder to control the roast variables since the outside temp is one variable you can't control?
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dyqik
Senior Member


Joined: 7 Oct 2011
Posts: 383
Location: Cambridge, MA
Expertise: I love coffee

Espresso: Bezzera BZ07 PM
Grinder: Baratza Virtuoso Preciso...
Vac Pot: Cona D
Drip: Bona-Vita, CCD, Aeropress.
Roaster: Gene Cafe, Modded Poppers
Posted Tue Mar 5, 2013, 11:27am
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.
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MatP
Senior Member


Joined: 1 Mar 2013
Posts: 42
Location: Southern California
Expertise: I like coffee

Espresso: Gaggia Classic
Grinder: Macap MXP
Roaster: Behmor 1600
Posted Tue Mar 5, 2013, 11:31am
Subject: Re: smoke and smell concern
 

mbrock Said:

Yeah I am going to start outside. do you find it harder to control the roast variables since the outside temp is one variable you can't control?

Posted March 5, 2013 link

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.

MatP
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MerleApAmber
Senior Member


Joined: 12 Nov 2012
Posts: 203
Location: Atlanta
Expertise: I love coffee

Espresso: Breville BES900
Grinder: Baratza Preciso + Esatto
Vac Pot: Yuma
Drip: bah-humbug
Roaster: Hot Top 2K P
Posted Tue Mar 5, 2013, 12:49pm
Subject: Re: smoke and smell concern
 

mbrock Said:

Yeah I am going to start outside. do you find it harder to control the roast variables since the outside temp is one variable you can't control?

Posted March 5, 2013 link

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.
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kschendel
Senior Member


Joined: 7 Nov 2008
Posts: 280
Location: Pittsburgh
Expertise: I love coffee

Grinder: Maestro
Roaster: Freshroast
Posted Tue Mar 5, 2013, 1:43pm
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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