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Stones in commercial roasts?

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  • #16
    Re: Stones in commercial roasts?

    Originally posted by 4741565D4740585A330 link=1331109700/14#14 date=1331291066
    I always check my eans before I roast
    I check post roast using the theory that those rocks/mud lumps are going to be a similar size (are they screened?) and (usually) colour to the greens whereas the browns will be somewhat larger and significantly different colour - so easier to spot.

    It only takes a minute or two for some peace of mind.  I got a large flat tupperware from a $2 shop - tip in a handful of beans from the cooling sieve, quick eyeball, tip into container on scales, repeat until finished. Easy.

    I think however that Im seeing less stones now than a few years ago, particularly in the Eth. & Yemen.  Maybe they are being more careful with the premium beans, or maybe thats where all my luck has gone.

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    • #17
      Re: Stones in commercial roasts?

      Do u think any of it was to increase the weight per bag or nothing so insidious?

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      • #18
        Re: Stones in commercial roasts?

        I dont think a couple of screws, a cigarette butt or small stone will affect the weight of a bag of coffee. [smiley=cheesy.gif]

        Must say I have not found anything in all the kilos I have roasted, but having said that I dont look for them that carefully (I guess I should), and if there was anything foreign, it ground up ok!

        Might look into a DIY destoner.

        Cheers

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        • #19
          Re: Stones in commercial roasts?

          Ive found half a dozen or so small stones in about 3 years of weekly roasting, all bean size or smaller and mostly soft crumbly stuff that would do no harm to the burrs, a couple looked like granite or similar and may well have been a problem had they found their way into the grinder.
          As far as Im concerned stones are not really a problem, I roast a little over 700 grams of beans at a time and the stones are easy to spot in my gem sieve cooler.

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          • #20
            Re: Stones in commercial roasts?

            Originally posted by 7C6E60766A0F0 link=1331109700/16#16 date=1331336284
            Do u think any of it was to increase the weight per bag or nothing so insidious?
            Bags are often under weight from what I have heard.
            There are various reasons, some innocent, some not. Once you have the 60kg bag and it actually has 59.5 or less, what are your options? Its been through several hands by now and most end customers just make a note for their own reference and push on.

            I doubt the foreign stuff that makes it in there is put there on purpose.

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            • #21
              Re: Stones in commercial roasts?

              There is nothing sinister about the foreign material being in there.

              Some origins can come in under, and others will come in over.

              You use a weigh bridge or scales of some kind, and advise your broker what you found so he can adjust the invoice (if you have a good relationship and he trusts what you tell him). That means you have to be honest and let him know when the weight is over, just as when it is under.

              This is what you can do when you buy inside Australia from a green bean broker in Australia ie you bought so many kilos and were invoiced in Australia. Then you have a case to make a claim on short delivery.

              If you buy from O/S, forget it.

              You have to consider the weight of the pallets, therefore you either work on an average weight taken over many pallets....

              Or you unpack each and every pallet of coffee and weigh each bag individually, then put the bags back on the pallets. You have to consider the weight of the hessian bags if you want any of this to be accurate.

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              • #22
                Re: Stones in commercial roasts?

                I have been home roasting for just over three years and have found small stones in several batches.  It is not uncommon but some have had quite a few.  Once I went through a bag of Yemen Bani Ismail and found a handful of small stone but they all fell apart with a little pressure so I doubt they would have hurt the grinder.

                I have found a stone or two in other coffees but nothing that I feel would hurt the grinder.  I do however have a good look at the beans before I roast and am thinking of building a destoner for home.  There is the plans for one somewhere  on this forum. 

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                • #23
                  Re: Stones in commercial roasts?

                  One of the advantages of a hand grinder: I doubt if I would be turning the Pharos hard enough to hurt a burr. I think it would just stop.

                  Greg

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