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Getting rid of the chaff

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  • Getting rid of the chaff

    When using my popper and my heat-gun, I find a fair bit of chaff blowing away, but am still left with a bit, either loose or still clinging to the beans.
    And when I grind, I can see evidence of chaff scattered lightly through the ground coffee.
    Does that matter? Is there a foolproof method of getting rid of the chaff, or does it mean Im not roasting hot enough? Im not getting very much smoke.
    In the Atomic, the coffee is delicious by the way, chaff or no chaff. Maybe thats a reflection on the Atomic!

  • #2
    Re: Getting rid of the chaff

    Regarding stubborn chaff when youre roasting-


    First of all, make sure you wash your hair and your clothes AFTER youve roasted.  When this happens to me (some beans are prone to it, in my experience), I find that when I am cooling my beans  over the fan, if I pick up small handfulls and sort of gring it in the palm of my hand, a fair bit of the stubborn chaff flies off.  I am assuming (and hoping) that chaff is also good mulch, because my garden gets a good dose of it :

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    • #3
      Re: Getting rid of the chaff

      I have roasted in both an Imex and by stirring in a cast iron pot. I never seem to have problems with the chaff sticking to the beans. Im thinking it may be because the beans in both cases are constantly and vigorously agitated. I have roasted with a heat gun a while ago but cannot recall how it went for comparison.

      Is it possible that something like static electricity might be the cause? Or am I just being an unscientific person not understanding such things......

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      • #4
        Re: Getting rid of the chaff

        Hi Anthony,

        Some beans definitely have more chaff than others, but if the chaff is still very much wrapped around a significant proportion of the beans its possible youre not roasting hot/dark enough . . . Of course, you might prefer the taste of a light roast.

        I find most residual chaff blows away while cooling my beans in front of a fan, tossing them between two colanders for about a minute.

        A bit of chaff in the end product is fine and it certainly appears in some professionally roasted coffee, at least in my experience.

        Cheers,

        Rob

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