Help please!! What's so good about it? Why? How could it be better? - Roasting at Home - Coffee Forum
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10:42 am
November 12, 2010
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QuoteGood afternoon everyone,
(very much dependent on time zones, but it's a calm autumn afternoon here)
To introduce myself, I'm Jen, a student studying product design.
I'm currently working on my major project, in which I chose to design a
domestic coffee roasting machine.
If I may, I would like to post a few topical questions to
help gauge what would be the perfect coffee roaster, for my target users…
you! Who better to get feedback from than those who love it and know it the
best?
So, if you would be kind enough to answer questions as I
post, that would be such a help! I aim to keep you updated on all stages, keeping
you in the look and involving you all as much as you would like, I hope you'll
enjoy it as much as I am learning too.
Thank you ever so much,
God bless,
Jen
1:31 pm
November 12, 2010
OfflineTo commence, I would like to know the main gripes you have
with home roasting? Any goal that your current machine or set up doesn't
satisfy, Anything you've always thought would have been a good idea but has
never been made? Any mods. you have made that you feel would benefit all home
roasters.
Thank you, happy Sunday x
11:24 am
March 13, 2009
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Hey Jennie, welcome to the forum. The main gripe I have with my roaster is that it is a popcorn popper. To be honest it really does a nice job of roasting the coffee. It is both fast and easy. The biggest hurdle however is getting it to roast evenly. The way I have overcome this is by using a wooden spoon to push the beans around during the process or by using significantly less green beans so that the air can push them properly.
6:06 pm
May 17, 2010
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Jen,
I have both a Nesco Professional roaster and a Behmor 1600. The Behmor is my primary roaster because it allows roasts up to 450 grams and I typically roast about 225 grams at a time (that lasts me about 5-6 days) so my beans are always at their best. I have few complaints about the Behmor, but there are some things I would love to see added. First, I would like greater flexibility in control of the roast. The Behmor has five different timer settings, and five different heat application profiles. These, in conjunction with one another, give some flexibility, but I would like to see the ability to thermostatically control the roast – being able to apply varying degrees of heat at various times, so that I have more control over the development of the roast and flavor profile. I would at least like a thermometer so that I could follow the roast temperature. Second, I would like to be able to interject more cold air more quickly at the end of the roast to induce more rapid cooling of the roast. The way it is now, I immediately remove the drum from the Behmor and put it into a refrigerator I use exclusively for cooling my coffee beans.
I am sure I will think of other things along the way and if I do I will add to this post later.
Good luck on your project Jen.
Neil
6:46 pm
November 12, 2010
OfflineGee, thank you ever so much!
Jason, that's interesting that you roast but with a pop corn popper – I would have imagined an expert such as yourself to have a big set up. May I ask why you haven't / aren't interested in getting a professional roaster? Or in fact, what would make one appeal enough to buy one?
Neil, also very helpful, thank you. How effective is putting the beans in the refigerator – do you have to stop the roast a little early? Also, how come it's used exclusively for this purpose – what is the reason for not putting it into the usual fridge/freezer?
It would also encourage you to break away from convention and think about features / accessories / functions that do not exist in roasters / grinders that would be beneficial, either for the ease of use, after use or purely for the experience. What would your super roasting/grinding machine, specifically for you, do?
Right, back to work, Thank you ever so!!
1:50 pm
November 12, 2010
OfflineHi Jason and Neil,
I'm progressing through to the concept stage now, gulp!!
This is where things really take shape. I've had a thought which, with my lack
of experience I fear I will not pick up on points one who has been there can,
so I'm going to throw this out there –
Induction heating. This needs a ferrous contact point -
could be the base of the drum…
but, as the heat up times are almost instantaneous, will this heat up be too
quick for the beans – do they need a progression in heat and will this make
them burn? What are your thoughts?
Obviously I will have to deal with the cooling separately
and need to think about the implications of air flow. Also would the chaff
still fly off much like in a fluid bed roaster or would the chaff collection
become harder?
Any light you can bring onto this would be wonderful, thank
you ever so much,
Jen.
P.s I've been watching the cupping vids, they're fab! I love
your enthusiasm too, totally brillo!
2:25 am
November 23, 2010
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Hi jennie..
The main gripe I have with my roaster is that it somehow lacks the ability to make the roasted coffee really good. unlike other machines, mine leaves lumps. i think it is really a good idea that you are developing this project. good luck! keep us posted.
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