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bcspark

Roasted two 350grm batches of Bolivia Vincente Paye in the Hotop for my eldest.Taken to just past second crack they were a smoke out and chaff bomb.Finished at cs9 and roasted easily. Will have to wait for report.

askthecoffeeguy

bcspark wrote:

Roasted two 350grm batches of Bolivia Vincente Paye in the Hotop for my eldest.Taken to just past second crack they were a smoke out and chaff bomb.Finished at cs9 and roasted easily. Will have to wait for report.

How did you go? I ditched a batch recently that went only just past prime - cause they tasted like carbon in my cup !

bcspark

askthe coffeeguy wrote:

How did you go? I ditched a batch recently that went only just past prime - cause they tasted like carbon in my cup !

Instead of trying and reporting he went skiing.Batch left with grandson who drowns it with milk and is present gen :question:

bcspark

Sunday on back patio about to heat up the KKTO-HG to do four roasts of 625grm green.1 Bolivia Vjncente Paye,2 Panama La Esmeralda Palmyra and3 Ethiopian Harar these to Sydney.4 Ethiopia Guji Sedamo to eldest in Brissie. Both families are back from a weeks skiing on Tredbo slopes.

GaryatGala

Would be interested to see pics of your roast Bcspark. What was your roast times and how does the heat gun differ from the turbo oven in terms of overall use and taste in the cup?

bcspark

Gary I am completing these roasts at 224deg in 17 min, into 2nd crack.The reason for modding and using the Stienel HG was to have more forced air and more available heat.Thjs gives me many options of degrees per minute rise during the program.Hence there are many different profiles that can be attained.With this setup you can roast from short 15min to long 25 min ending with an even result, no burning or tipping,I have never binned a roast.Gary my HG nozzle is is close to bean mass and on opposite side to probe giving me true readings no matter what size batches I do.In the learning curve I went through to perfect the mod different beans react to how they want to be roasted i.e the amount of heat they want to absorb from bottom to 100c and time from 5-8 min,the drying phase.I have at all times full control and have done batches of 500grm minimum to,by mistake,1125grm.At no time could my roasting be as consistent with the TO.In closing the Steinel HG is second most powerful in their industrial range and has sliding controls which are infinite and 2300watts allowing to be used off standard GPO.An endeavour will be made to post pics at next roast dates.

bcspark

Gary to see my mod go to Roasters-Different Roasting Equipment,page 2 then Koffee Kosmo Roaster with Heat Gun as Alternative Heat Source.Pics show the mod but heat gun is same as Galumys gun in same forum.Flavour in the cup is brilliant and again I have never had the need to bin a roast.

GaryatGala

Really enjoyed reading of your KKTO heatgun journey. Am keen to try replicate something like that using the existing Bosch 630 heatgun and a cover using the fibre cement sheet I,ve got lying around. I am interested in attaching a diffuser similar or same as the Hiclone for heat distribution. An important consideration would be how to design the exhaust properly to tie in with the heat input. So basically I,ll cut the fibre cement to overlap the circumference of the roasting chamber, screw on four wine corks to the underside of the lid to fit the outer circumference so that the lid/cover stays put. I may have to utilize two overlaping layers of the fibre cement sheet for strength. Heatgun to be located centrally on a short extension tube so that it sit vertically hands free. I think one of the advantages using this method is that cracks can be heard. Sounds travel well through fibre cement. My question at the moment for you Bcspark, is how did you find the taste in the cup on the heat gun compared to the turbo oven? What fan speed and what heat settings do you use to achieve your 17 minute roasts. Thanks very much to you and KK. [emoji3] [emoji106]

bcspark

Gary if you are using a probe to record data I would suggest the HG to be one side opisit the probe.The heat should be directed to the outside of bean mass where the most bean agitation is.Most HG have a cyclonic air flow.You also do not need to exhaust as the blue silicon seal should have a 10mm gap and the KKTO exhausts through base,which should be ventilated .to allow steam and gasses out,My Steinel has a strong air flow which is set to full and adjustments are made by heat slider to suit the roast profile.Beginning heat is adjusted to maintain a steady heat rise i.e 10-12 deg per minute.till first crack and reduce heat not air to 4deg which will rise the bean giving off heat to take roast to second crack and or beyond.Flavour comparison I have not done but the uniform roasts are quite different.Do not forget to allow for loading after pre heat, I have a lift up door to cover a 50x50mm cutout which takes a ss jam funnel to give tidy filling and somewhere to burp after 1stC.Definitely do the mod and the learning curve will begin.I hope I have given you some insight to my design characteristics which I arrived at by trial and error.

askthecoffeeguy

I use a good old bread maker and heat gun combo (when im not using the Behmor Plus) - and i get very even and consistent results I dont use a temperature probe - but I do tend to back off on applying the heat until the colour change begins to take place, then I gradually lower the heat gun so that it ends up being about 5cm away from the bean mass then I back off again when i get to rolling first crack I love the profile that this produces with good bean expansion that sometimes seems to be lacking in the Behmor, and there's a great 'roast coffee' flavour to the coffee as well which isnt always so evident using other methods ! P

bcspark

Gary I apologise for not fully answering your post.Difference with HG is consistancey and repeatable roasting to profile or by senses.My roast begins with preheat to approx 120deg with full air supply and about 2/3 heat,load then try to achieve a bottom out of somewhere of 70deg.At this I then govern the roast by applying heat to reach 194deg 1stC reduce heat but keep roast going to roll into 2nd.1st should be 12-14 min with drying time 70-100deg in 5 min.

Dry_bean

bcspark wrote:

Gary I apologise for not fully answering your post.Difference with HG is consistancey and repeatable roasting to profile or by senses.My roast begins with preheat to approx 120deg with full air supply and about 2/3 heat,load then try to achieve a bottom out of somewhere of 70deg.At this I then govern the roast by applying heat to reach 194deg 1stC reduce heat but keep roast going to roll into 2nd.1st should be 12-14 min with drying time 70-100deg in 5 min.

Interesting BCS! my method is a little different to yours, sounds like we finish up with very similar results though. I use a converted Breville single loaf bread maker. Bosch variable speed heat gun. Digital multi meter to monitor temp. I always roast 750 grams of green. I start all roasts from dead cold regardless of season, with the heat gun set on medium speed, 550° winter, 500° summer, first crack always occurs within a degree of 200° at around 14 minutes, I then drop the temp by 50°, I'm aiming at 225° or there about's at just under 20 minutes. I use a 20 litre plastic bucket with a bathroom exhaust fan and seive to cool them fast. 🙂

Koffee_Kosmo

I haven't had much time to visit and participate in this discussion due to work schedule I have used bcSpark's roaster when it was just converted and it roasted well Recently purchased a Steinel HL 2010 HG for future experimentation I have been roasting 1 kg batches with TO heat for a long time so experiments may take a while KK

askthecoffeeguy

roasted 2kg of png organic in 400g batches yesterday average roast time was 8 minutes plus one minute cooldown with a hairdryer on the cool cycle - have to say im pretty happy with the bean expansion and the roast profile - and its drinking very well today already! p

GaryatGala

Thanks for your responses Bcspark. Will be something to look forward to for my next project.[emoji106] For the time being, the heat guns will be consigned to the bread makers and the KKTO will stay in it,s current shape except that the next roast will be with the heat guard of the turbo oven removed to study the change in roast profile and the resultant taste in the cup. In due time the heat gun turbo roaster will go ahead. I have two heat guns and plenty of ideas for the cover. [emoji3]

GaryatGala

bcspark

Had an afternoon on the KKTO-HG five roasts 4 so beans .To Brissie son Ethiopia Yiggy.to post to Sydney Yiggy,Indo Manderling Gayo and El Salvador La Cumbre COE.Decided to spoil me with 500grms of Hawaii Kona Kaipe all roasted to 2nd crack or just into at 225deg and beautiful 17min even batches

askthecoffeeguy

GaryatGala wrote:

roasted 2kg of png organic in 400g batches yesterday average roast time was 8 minutes plus one minute cooldown with a hairdryer on the cool cycle - have to say im pretty happy with the bean expansion and the roast profile - and its drinking very well today already! That,s a quick roast Pat. That,s in fluid bed territory for that batch size . [emoji2]

Hi gary, I removed the glass from the cover of the bread oven, then carved a groove for the heat gun to sit pretty much level with the top of the baking tray inside - which is where I keep the tip of the heat gun until the beans begin to change colour, then I lower the gun so that its sitting about 5cm above the beans - its pretty rapid turnaround times alright, and first crack gets going good and proper! Towards the end of first crack I back off on the heat, and let it coast a little, then pull the roast at the first snips of second crack - which is darker than some folks go, I know, but its great for espresso and for cold filter as well! P

bcspark

I have a natural curiosity regarding Australian green beans.Have roasted Ashtons beans and I and my sons all agree that they are as good as the PNG offerings.Bit the bullet and ordered 5kg of Skybury Peaberry.Emailed for advice on roast depth and had a prompt and informative reply.Roasted for espresso i.e. CS9 and sent to my two sons for evaluation. Both them and I have enjoyed our tripples and machiatos and agree that Australian grown is up to world class.

Brett_H

Completely agree mate! I've no complaints note recieved any when I've had Aussie Beans with the exception of batch I had off anther group that tasted tainted. They were very expensive comparatively and quite dreadful. They were called MHT or MZT or some such. It may have just been a bad batch but I wouldn't waste big money giving them a second chance when the others are so good and so reasonable.