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Just when the feeling of contentment is complete with the coretto, it was not long before this roaster was dangling in front of me like a carrot.
Have read all about it based on owners positive feedback over here, on other forums and Beanscene magazines Coffeesnobs Corner. So the thought of having one of those has always been on my mind.
Took the plunge and bought their demo model from Barazi.
A Homeart turbo oven was sourced for $39.
After what seemed like 8 long days and thinking the truck must have taken the coastal road round to WA, i received it and promptly got about setting it up.
First roast was the Peru De Selva 600gm green to produce 500gm browns.
25 minutes later was the most even roast ever done on the Peru.
Decided later to wrap the KKTO with a double wrap of the fire blanket as well as a towel for added insulation properties.
Bought times down to 22 minutes.
Based on the times achieved, the recommended step of pre-heating the oven for 5 minutes for 250 deg celcius as well as maintaining that temperature for the duration of the roasting process achieved the best results for me.
Koffee Kosmo has been helpful in providing friendly support when needed, and quickly.
Could not hear any cracks unless i lifted the oven up due to the insulating properties of the roaster coupled with the thick glass of the oven.
After a while i got the hang of it, and the new vacuum bean cooler sucked up the beans in under 12 seconds and cooled in 50 seconds.
The cooler also came in handy for extracting chaff from the bin liner and keeping the work bench neat and tidy.
Speaking of tidy, i never saw the need for the DMM logging due to the gentle heat and intuitive nature of the roaster. Just the senses of sight and smell.
What can i say about the result in the cup. . .
put it this way, the samples i gave to my work colleagues and friends has resulted that i am now currently roasting 5 kg a week to keep up with demand.
Now i know how Smokeydeck feels.
I thought id share my experiences at this stage of my coffee journey and show what is achievable for a result that can be on par with commercial offerings.
Here are some pics of the basic and simple, but effective set-up.
Gary at G
Have read all about it based on owners positive feedback over here, on other forums and Beanscene magazines Coffeesnobs Corner. So the thought of having one of those has always been on my mind.
Took the plunge and bought their demo model from Barazi.
A Homeart turbo oven was sourced for $39.
After what seemed like 8 long days and thinking the truck must have taken the coastal road round to WA, i received it and promptly got about setting it up.
First roast was the Peru De Selva 600gm green to produce 500gm browns.
25 minutes later was the most even roast ever done on the Peru.
Decided later to wrap the KKTO with a double wrap of the fire blanket as well as a towel for added insulation properties.
Bought times down to 22 minutes.
Based on the times achieved, the recommended step of pre-heating the oven for 5 minutes for 250 deg celcius as well as maintaining that temperature for the duration of the roasting process achieved the best results for me.
Koffee Kosmo has been helpful in providing friendly support when needed, and quickly.
Could not hear any cracks unless i lifted the oven up due to the insulating properties of the roaster coupled with the thick glass of the oven.
After a while i got the hang of it, and the new vacuum bean cooler sucked up the beans in under 12 seconds and cooled in 50 seconds.
The cooler also came in handy for extracting chaff from the bin liner and keeping the work bench neat and tidy.
Speaking of tidy, i never saw the need for the DMM logging due to the gentle heat and intuitive nature of the roaster. Just the senses of sight and smell.
What can i say about the result in the cup. . .
put it this way, the samples i gave to my work colleagues and friends has resulted that i am now currently roasting 5 kg a week to keep up with demand.
Now i know how Smokeydeck feels.
I thought id share my experiences at this stage of my coffee journey and show what is achievable for a result that can be on par with commercial offerings.
Here are some pics of the basic and simple, but effective set-up.
Gary at G
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