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Homeroasters - Home Roasting Coffee Community » BUILDING A ROASTER » Bread Machine Roasters

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Breadmachine Modification
6eight	#21 Posted on 11/09/2010 12:01 PM
1/4 Pounder Posts: 141 Joined: October 27, 2010	Quote BTW, will the new turbo oven fit into your roasting vessel? If not, maybe Vessel II will be wide enough to accommodate. I am pretty sure it will not. The turbo ovens that I have seen being used require at least a 12" opening. What I think I may do is leave the one I have posted alone except for a few tweaks here and there. I actually found 2 Wellbuilts that are the exact same. I will use the base of the second one or purchase a small induction motor for the turbo oven roaster. I have a mixed bag of pot and pans that I have accumulated from kitchens past as well as the pot and pan cemetary at the local restaurant supply store. This approach will allow me to take my time with the turbo roaster since I will still be able to roast in the modified bread machine. Thanks for the info on the temperature. Celcius is going to be my nemesis on this one! ?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields


JETROASTER	#22 Posted on 11/09/2010 3:08 PM
Administrator Posts: 1780 Joined: March 06, 2010	If this is some of your first roasts ever, you're off to a great start!! That FTO looks great. Scott


seedlings	#23 Posted on 11/09/2010 3:55 PM
1 1/2 Pounder Posts: 4226 Joined: June 27, 2007	3:00 between first and second is good, so don't knock it! You've just illustrated how easy it is to have fresh gourmet coffee at your door on the cheap... always love the innovation and application of ideas sparked by other threads here. Good stuff! CHAD Roaster: CoffeeAir II 2# DIY air roaster Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover


randytsuch	#24 Posted on 11/09/2010 7:41 PM
1/2 Pounder Posts: 394 Joined: June 20, 2009	Quote 6eight wrote: [quote] Celcius is going to be my nemesis on this one! I learned to roast with Celcius too, my first temp meter only read in C. Just keep logging your temps, you need to figure out what the temps are for your setup anyway. After a while, you'll know when to expect first, and around when you want to stop to get the degree of roast that you are going for. Every setup is different, so everyone's temp readings vary a little, so you need to get used to the temps for your setup. BTW, I agree with the others, that's a great first roast, way better then my first roast was. Randy


6eight	#25 Posted on 11/09/2010 8:40 PM
1/4 Pounder Posts: 141 Joined: October 27, 2010	Thanks for the info everyone. This roast was much better then my airpopper (which at the time I thought was awesome). Now I have to do my homework and learn some standards of roasting (i.e. how much time before first crack, how much time between second, etc.). I know it will be different for each type of bean, but It would help to know a basic standard. Thanks again! ?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields


Unta	#26 Posted on 11/09/2010 8:48 PM
1 1/2 Pounder Posts: 788 Joined: January 26, 2010	Quote 6eight wrote: I know it will be different for each type of bean, but It would help to know a basic standard. Thanks again! go check out the Roast profiling section http://forum.home...rum_id=110. There is a bunch of profiling info from alot of differnt perspectives. It should give you a good idea of a direction to head in.. Welcome aboard. Sean Edited by Unta on 11/09/2010 8:54 PM Sean Harrington educate.
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Koffee Kosmo	#27 Posted on 11/09/2010 8:59 PM
Administrator Posts: 1620 Joined: December 31, 2008	Quote I know it will be different for each type of bean, but It would help to know a basic standard. Thanks again! General Rule of thumb 1) Don't let the roast temp stall It should be always on a steady upward climb 2) Depending on bean type Aim for a 9 minute to 13 minute first crack 3) Followed with a 4 minute to 6 minute second crack 4) Roast depth should suit the brewing method So if you drink a drip type coffee a lighter roast is more appropriate Coffee roasted to second crack is more suitable for espresso However for my pallet I find that coffee to taste any good should be roasted beyond first crack and at least to midway point to second crack For a scientific or temperature rule of thumb First crack is achieved at 195 deg C to 205 deg C Second crack is achieved at 218 deg C to 222 deg C Hope that helps KK I home roast and I like it. Designer of the KKTO Roaster Build information https://homeroast...ad_id=1142 https://docs.goog...lide=id.i0 Blog - http://koffeekosm...gspot.com/ Bezzera Strega, Mazzer Robur Grinder, Pullman Tamper Convex, (KKTO) Turbo Oven Home Roaster.
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6eight	#28 Posted on 11/12/2010 11:13 AM
1/4 Pounder Posts: 141 Joined: October 27, 2010	I had some time yesterday and wanted to take the roaster for a 2nd spin. The setup was changes a bit. I moved the white pvc rack to the floor to hold the box fan for cooling. The heat gun is held in place with a pipe clamp. This makes it pretty easy to pull the gun up during roasting to check the status of the beans. I also added backets on the side to keep the roasting drum a bit more secure. I increased the batch sixe to 1.5 lbs to see how the roaster would react to a few more beans. The temperatures were pretty similar to my first roast. My goal was for a 14 minute roast. I hit first crack at the exact same temp of the first roast (187c). With a few more beans I hit first crack at 10 minutes. Once first crack started I scaled back the heat, but not enough where I lost temperature. At 13:30 the beans were at 204c. I turned the hit to full and kissed second crack at 14:02 (209c). Beans were pulled and cooled. 1.5 lbs is capacity for my jar. Edited by 6eight on 11/12/2010 11:28 AM ?I cook with wine. Sometimes I even add it to the food.? ? W.C. Fields


seedlings	#29 Posted on 11/12/2010 12:13 PM
1 1/2 Pounder Posts: 4226 Joined: June 27, 2007	There's love in that jar. CHAD Roaster: CoffeeAir II 2# DIY air roaster Grinder: Vintage Grindmaster 500 Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover

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