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  • #16
    Re: new roaster

    The Chimney (flue) is to extend the height of the popper chamber so you can increase your roast size from about 80g to about 120g this way you will get about 100g of beans post roast (as beans lose weight during roasting - approx 15 - 20%)

    And to also add a little bling if you are into that sort of thing.

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    • #17
      Re: new roaster

      Well explained Goodies.

      My CP is currently enjoying retirement.

      I have considered firing it up again to roast a little robusta for blending as I wouldnt need much at a time.


      jjj - my chimney is a chromed exhaust pipe cut and flared to fit.

      I have some other pics but what were you needing to see?

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      • #18
        Re: new roaster

        if you read the popper primer, you will see you need a campbells soup can. Take both the top and bottom off. Cut a slit in one side to fit it into the popcorn maker and you have a chimney.

        B

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        • #19
          Re: new roaster

          Originally posted by Ben_S link=1196488930/15#17 date=1196672465
          if you read the popper primer
          Got a link to this?

          After 10 batches the plastic on the top of my popcorn maker is very melted.

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          • #20
            Re: new roaster

            Originally posted by comphelp link=1196488930/15#18 date=1196934072
            Originally posted by Ben_S link=1196488930/15#17 date=1196672465
            if you read the popper primer
            Got a link to this?

            After 10 batches the plastic on the top of my popcorn maker is very melted.
            Ditto

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            • #21
              Re: new roaster

              Hi Ben,

              All you need to know (to get you started) is at:

              http://coffeesnobs.com.au/YaBB.pl?num=1174699442

              plus heaps of other related threads popping up (ha) all the time.

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              • #22
                Re: new roaster

                Originally posted by GregJW link=1196488930/15#20 date=1196934713
                http://coffeesnobs.com.au/YaBB.pl?num=1174699442
                Cheers thats a good guide.

                So far I havent put a chimney on my popcorn maker and have just been using the supplied plastic lid (which is now much worse for wear). The plastic lid seems to keep the hot air in. If I use a chimney, wont a lot of the heat just go straight up and roasting take longer?

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                • #23
                  Re: new roaster

                  A chimney will allow you to put in a few more beans.
                  More beans = more heat

                  Longer roasting in a popper can be better provided you still reach first crack.

                  What model popper do you have and what have your batch sizes and roast times been?

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                  • #24
                    Re: new roaster

                    Originally posted by Thundergod link=1196488930/15#22 date=1196944301
                    What model popper do you have and what have your batch sizes and roast times been?
                    Thanks for that.

                    I have a Mistral Party Fun Popper (it says 1200-1300W). Ive been doing about 70-80g a batch and its taking between 5 and 6 minutes. I normally dont let it go far into the 2nd crack.

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                    • #25
                      Re: new roaster

                      Ive been doing about 70-80g a batch and its taking between 5 and 6 minutes. I normally dont let it go far into the 2nd crack.
                      With a Chimney you will be able to increase the batch to approx 100 - 120g. Do not put in more than that else the volume will be too much for the popper to spin the beans around and you will result in an uneven roast. Burnt beans underneath and unroasted beans on top.

                      Try to get as much cool air flow going to the Popper to try and slow the roast down a bit, If you can get closer to an 8 min roast (still only going to 2nd crack and not much into it) this will provide a better more even flavour through the beans.

                      By extending the time in the popper it gives the beans a better chance of roasting all the way through the bean. If the roast is too fast, you run the risk of cooking the outside of the bean and the inside of the bean is still green so to speak.

                      Just thinking of it as a beef roast and if you throw it on a fire too cook it the roast will be burnt on the outside and raw in the middle.

                      Hope this helps
                      The Goodies

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                      • #26
                        Re: new roaster

                        Originally posted by The Goodies link=1196488930/15#24 date=1196980924
                        Try to get as much cool air flow going to the Popper to try and slow the roast down a bit, If you can get closer to an 8 min roast (still only going to 2nd crack and not much into it) this will provide a better more even flavour through the beans.

                        By extending the time in the popper it gives the beans a better chance of roasting all the way through the bean. If the roast is too fast, you run the risk of cooking the outside of the bean and the inside of the bean is still green so to speak.
                        Cheers. Thats very helpful. It sounds like letting out the hot air (through the chimney) will be quite desirable. Obviously I dont have much control over the length of the roast with a popper. All I can do is leave the lid off and put more beans in. Im already starting to think about upgrading to something more serious that will give me more control. Im keeping an eye on the hardware for sale section to see what comes up

                        I notice with the lid on it forces the chaff out the chute. What happens to chaff when you have a chimney? Is there enough air to force it out the top or does it just stay in the popper?

                        Thanks for all your help.

                        Paul

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                        • #27
                          Re: new roaster

                          It flies out the top and ends up everywhere. Some people have done some modification to actually suck it into a vacuum etc.

                          I just do it outside and hope the wife does not notice the mess.

                          B

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                          • #28
                            Re: new roaster

                            As you would have noticed Chaff is a very light material and the air only has one way to escape and that is up and out of the chimney so this is the path of the chaff as well. If you have a fan on low speed sitting next to the popper this will assist in three ways.

                            1. It will assist with cooling the popper so it doesnt overheat and cut out mid roast.

                            2. It will provide cooler air flow to the popper and assist in lengthening the roast time

                            3. It will blow chaff away when it exits the popper chimney.

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                            • #29
                              Re: new roaster

                              Cheers guys. Im learning heaps

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                              • #30
                                Re: new roaster

                                Thats the beauty of being a CS member we never stop learning from each other!!!!

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