Post By coffeechris
Post By Barry O'Speedwagon
Post By Andy
I'm in need of 3 washed beans...
I'm in need of 3 washed beans. I've been battling roaster fires in the last 2 weeks and want to test if it is because I've been roasting 2 natural processed coffees.
What do you recommend? I don't specifically want a low chaff bean, the goal is to test the hypothesis that it is because my roaster can't handle natural processed.
What sort of roaster is it and do you clean and maintain it?
3 beans is going to underload even the smallest sample roaster.
Sorry I mean 3 types of beans, not 3 actual beans.
Its a small commercial 1kg electric drum roaster imported from China (Amazon is the manufacturer - not to be confused with Amazon the online retailer). Have taken most of it apart, airflow seems fine from start to exhaust. Either it can't handle lots of chaff or there is an issue inside the drum itself. Hoping it's just a bean specific issue.
Washed beans are easy, plenty to choose from.
Peru Ceja, Colo Volcan, Mex or Kenya are all fairly low chaff.
...but I would be looking at airflow. If you think it's a chaff flare then your roaster isn't dealing with the chaff well enough.
What colour is the chaff you are collecting?
(that will be a good clue in a commercial drum roaster)
It comes through dark and ashy. Some never escapes the drum, some gets through to the cyclone but is a mixture of normal light colour and red hot. I'm emptying the chaff after every roast. I didn't have any issues for 70kg of washed Guatemalan but since roasting an India and Brazil natural this issue has come up. I put through a few kg of Honduras last weekend and it was fine again. Bloody scary seeing mini fires in the tray! I'm going to really scrub off the fan this week, but when I put my hand by the exhaust it seems to be quite strong.
Andy is it fair to generalize that washed has less chaff than natural?
Will put in an order for some of your suggestions in next day or two.
Washed has far less chaff than dry processed.
Your chaff should be light brown (nearly yellow) in a commercial drum roaster chaff collector.
Chaff in a Behmor will be a little darker because it's in the floor of the roaster for the whole roast.
Chaff in a Hottop is closer to a dark brown with a lot more heat on the chaff tray.
Investigate your airflow.
The Sulawesi Blue is the only bean I ever bought that left next to no chaff in my hottop