Thank you one and all for the compliments. I must say Ive been very impressed with how well its cleaned up myself. A little care and careful polishing and it came out shining bright. A real testament to the build quality. A real industrially built roaster. A far cry from some the other other models Ive seen out there. And now onto the continuation of the telling of the tale!
After taking a break and recovering a bit I ran the new dedicated 20 amp circuit for the Primo, set up a heavy duty bookcase to hold it (at least temporarily), and got a friend to give me a hand moving it into its new home. Where-upon I swapped the exhaust vent over from the Gothot to the Primo, plugged it in, grabbed some beans, and fired it up!
Here we have a close-up of the 2 pounds of Colombian ready to be sacrificed to the Roaster gods.
A wider angle view of the roaster heating up getting ready for the first roast in half a decade!
Upon first powering it up I left the Watlow in automatic mode and put a stopwatch on it to see how fast it warmed up. It took 9 minutes to increase 100F (Ill have to look at its settings tomorrow to see what its set too). So once it hit 300F I dumped the 2 lbs of Colombian I had sitting in the hopper and turned the controller to manual mode and set it at 100%.
It quickly became obvious why they had the solid plug to swap with the tryer. The beans movement in the drum pushed the tryer around and partially out of its opening. Plus the beans would not/could not dump out of it when you pulled a sample. Clearly the solid plug is to be in place while roasting with the tryer used only when you wish to pull a sample with the beans in the sample either being tossed or dumped back in via the hopper.
Here we have the first batch in the drum shortly after they were dropped.
The roaster had enough power/heat to bring all 3: 2 lbs batches I did to first crack in 12-14 minutes. The varieties were a Colombian, an El Salvadorian, and a Costa Rican Tarrazu. In all 3 cases there was an 18F over-run. i.e. The temp of the beans increased a further 18F when the heat was turned off at the beginning of 1st crack. The Colombian hit 1st crack at 368F, The El Salvadorian at 397F and the Tarrazu at 394F. The first 2 batches were planned throw aways. By the 3rd batch I had a better idea of what was happening with the heat rise and was able to produce a pretty nice batch taken to the start of rolling 2nd.
The roaster is extremely quiet. My cooling bucket with its 5 inch computer fan is louder than the roaster! First and Second crack were both audible over the noise of the roaster running. On the down side it is clear that I will have to get an external chaff collector. The fan in the Primo just didnt have the power to overcome the resistance of the venting and provide adequate chaff removal or bean cooling. With-out a vent hooked to it I think it would be OK, but a bit slower on the cooling side than Id like to see. Another added bonus of an external chaff collector with speed/airflow control would be to help cool down the drum/roasting chamber at the end of a batch. It has a lot of latent heat and takes a long time to cool down even 100F.
All-in-all a very capable little roaster it seems that with the addition of an external chaff collector will do pretty much anything you want.

A bit dirtier than an hour previously but a very happy camper!
And finally we have the first keeper batch of beans, Costa Rican Tarrazu taken to CS8-9 and smelling really good! In my rush to roast Id forgotten Id run out of my coffee bags so I made do with a Ziplok.

So now the hunt for an external chaff collector begins!
Java "Happy Roaster" phile



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