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Author Topic: What Is Your KKTO Technique?  (Read 15421 times)

GaryatGala

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What Is Your KKTO Technique?
« Reply #50 on: 29/10/2015, 08:07 PM »
Have just completed the fibrocement lid for the koffee kosmo roaster.
I cant call it the KKTO any more because it wont be using the turbo oven.
Perhaps we could call it the KKHGR. Koffee Kosmo Heat Gun Roaster. Any suggestions?
Will post pics of it in the appropriate thread.
Will fire her up this weekend and log the roast
KKTO; FZ-RR700 Baby Roaster; triple  corettos; Simonelli Oscar; Compak K3T; Rancilio Silvia and Auber PID; 2 V60s; CCD; Aeropress; home made bean cooler and a blue worker sad sack of less than 10 kg of greens.
Work: Suzuki APV van. Honda EU65i. Compak K8. Expobar Elegance Compact. Roband pie warmer.

bcspark

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What Is Your KKTO Technique?
« Reply #51 on: 30/10/2015, 05:53 AM »
I have named mine KKHG.Will look forward to further news.
Retired electrical contractor hoarder of all things coffee;Hot Top B , KKTO , BBM Corretto ,  Steinel HG2420E and HG 2310LCD, Bezzera Strega   , Mazzer Robur ,Baratza Preciso ,Pullman Barista tampers,VST baskets, CS data logger ,Samsung tablet ,Toro jugs ,Hario pour overs and grinder love my toys

bcspark

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What Is Your KKTO Technique?
« Reply #52 on: 28/08/2016, 09:50 AM »
I am a longtime home roaster,in this period I have used in order,BabyRoaster on gas flame,corretto using Steinel HG2310 LCD HEAT GUN,KKTO had and modified TOs and then designed a stainless steel top for my KKTO and added a Steinel HG2300E industrial hg.Now during this journey I have learned so did the Turks and Italians,that green beans only take the amount of heat they require to roast.If this is not the case how did the Italian house wife,who did the daily roast control the open fire heat.Learning to roast by 3 senses sound ,sight & smell on the Baby Roaster began my train of thought on roasting.now I load650 grms of greens into a pre heated KKHG and apply full forced air and 425deg heat during the drying phase ,load to 100deg in under 5mins.Rate of temp rise could reach 20deg per min and will start to decrease at approx 130 deg bean temp to 10deg/min.At this point the gun heat is set to 545deg and remains so to maintain 10+deg/min to first crack.I then drop heat till 5deg/min is maintained till the beans give off their heat to take roast to second crack.Both first and second cracks are heralded by blue smoke beginning the phase and audible cracking sounds.
Retired electrical contractor hoarder of all things coffee;Hot Top B , KKTO , BBM Corretto ,  Steinel HG2420E and HG 2310LCD, Bezzera Strega   , Mazzer Robur ,Baratza Preciso ,Pullman Barista tampers,VST baskets, CS data logger ,Samsung tablet ,Toro jugs ,Hario pour overs and grinder love my toys

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