Big TICK for the Kambrook Popcorn Factory popper

[marcstolk]

Re: Big TICK for the Kambrook Popcorn Factory popp

Thanks Guys for your feedback/\/comments - Appreciated. I have my Hienz tin, ready for the tin snips to cut the end alittle to slide it in the popper.

Grendel, What popper are you using? the B&D one? I like the way you did the chimney - sits nicely.

[nunu]

Re: Big TICK for the Kambrook Popcorn Factory popp

Picking up a good fan is as simple as having a look around at council cleanup days. The next step would be to either use a large colander to set the fan on, get a drum sieve from a catering supply shop (expensive), or construct a large box shape using metal flyscreen. Agitating the beans isnt necessary for rapid cooling, volume of airflow is much more effective. Some people use old vaccuums with success (I used to, but mine gave up a long time ago).

Another useful add-on is making a popperdom. Chaff collection and disposal is a very simple operation. To create the popperdom, go and get some metal flyscreen and mould it into a cylinder shape. Bend it 90 degrees so a well is formed. Carefully fold one end to seal it off. Make sure you use gloves as the flyscreen tends to give a multitude of pokey pokey injuries. To use the popperdom, simply slide it over your chimney and remove prior to bean dumpage.

The chimney is very simple to create. Cut the bottom ring off of the tin of your choice (the taller the better). Using shears (kitchen shears will do the job, but dont let your SO see you do it), cut a slit about 2/3 the way up the tin. Using gloves, carefully squeeze the bottom of the tin to let it overlap and make the opening smaller and insert it into the opening on the top of the popper.

Alternatively, you can use a chrome exhause tip to perform the same function and add the bling factor.

[grendel]

Re: Big TICK for the Kambrook Popcorn Factory popp

Marc, I made a chimney from a  Golden Circle pineapple juice can - the tall 850ml one.

I have a photo looking down and you can see the bits I cut and shaped to hold in firmly in place:

You can see a front end shot of the popper with can at http://cafe-grendel.blogspot.com/

For cooling Ive always just used the method of tipping between two seives. This does not work as well in summer so yesterday I started to build a cooling rack with a small 14cm desk fan from Kmark, some wire mesh and timber - all up it will have cost me about $25 and a little time.

Fan gets removed from its little stand, the front cover comes off then it gets mounted in the frame under the 4mm mesh. Ill turn it on when the first crack starts so that I can just tip the beans straight onto it at second crack.

It will have enough area to handle many more beans than I currently roast at any one time - but I am ambitious!

[marcstolk]

Re: Big TICK for the Kambrook Popcorn Factory popp

I did 5 back to back roasts in the B & D today averaging about 130g to the roast (Ive got 650 grams of coffee from the effort). Not a bad run. That Kambrook sounds pretty solid though.

Hi,

I just bought a B&D on the weekend and intend to start roasting for the 1st time once my beginner pack arrives. Did you do the chimney convert? And how are you cooling the beans?? An issue I have forseen but want to know the most cost effect way to cool the beans. Can anyone offer some advise? And perhaps a photos of the chimey conversation with the empty long hienz tin??

Thanks,

Marc

[grendel]

Re: Big TICK for the Kambrook Popcorn Factory popp

I did 5 back to back roasts in the B & D today averaging about 130g to the roast (Ive got 650 grams of coffee from the effort). Not a bad run. That Kambrook sounds pretty solid though.

[lochness]

Ive had this thing since I started home roasting back in January.
During that time Ive roasted several LARGE batches of over 2kg. This thing is bullet-proof.

I just this morning roasted fifteen (15) back-to-back 160g batches and it didnt miss a beat.
And when I say back-to-back I mean less than 30 seconds between end of one roast and start of a new roast.

When Im doing a big batch roast like this I get everything weighed out before starting and then as one roast finishes, it gets dumped onto the suction cooler running next to the table, the popper gets loaded with the next batch, I stir that for 60 seconds to get things moving, and then while that is on its way and roasting, I deal with the previous roast that has cooled by then. And the cycle continues until finished.

So the popper is going virtually non-stop for 2 hours.

If you need one that will take a heavy workload and keep on keeping on, definitely give the Kambrook Popcorn Factory a try.

I believe this is the same popper sold under the Mistral and Aldi brands, but Im not 100% sure about Aldi

PS: I know, I know.... I need to move to a method that does bigger batches per roast. My summer project is to get some sort of thing like this one, as soon as I find the oven for sale again...
http://coffeesnobs.com.au/YaBB.pl?num=1150630717