Yeah I've always externally cooled, but do what works for you without harming the roaster hehe.
When I hit COOL, I open the door fully, I basically let it run about 1 minute into its cooling, hit OFF, quickly remove the drum (always always wearing oven mitts haha) and pour the beans into my nearby tray, and hit COOL as soon as I can to let it do a full cooling cycle, keeping the door open (I roast outside so I let the chaff fly FREE!).
Then just point a fan at the beans while shaking them round in the tray.
I don't think it's necessary, i just like to cool them as quickly as I can when I'm finished. Do what Andy suggested or try external, but you'll have fun with your new roaster, my coffee education increased dramatically upon when I started roasting

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