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The one single biggest problem with home coffee roasting is the cooling process. Virtually every home coffee roasting machine attempts to cool the coffee after roasting, in the same chamber it was roasted in. It is impossible to go from roast to cool in the same chamber without a SLOW cooling which BAKES the freshly roasted coffee beans rendering them far from where they could be. This 1 hp professional cooler is what I use because I know of none better. What ever you are roasting in; the minute it hits the roast you enjoy, carefully dump the beans into the already running cooling unit and gently stir with the wooden spoon included. Beans will go from roasting to room temperature in just over 60 seconds and provide you with the most lively and tasty beans you have ever cupped. This cooler will work with every roasting machine I know of. The maximum safe quantity of beans is 1 pound but will work on any size batch 1 pound or smaller. If you are a home roaster you should have this cooler it is every bit as important as your roaster.
Pour green coffee beans into roasting unit. Place lid on top and plug in both units. Turn heat on lid to 410 degrees and set the timer to 15 minutes. The roasting unit will start roasting and stirring the green beans. As soon as the roast hits it’s “perfect point” (12-15 minutes depending on your roast), unplug both pieces, carefully set the CO aside (be careful - the units will be hot!), dump the beans into a cooling pan (SOLD SEPARATELY, SEE ABOVE) you have turned on seconds before pulling your roast and stir with a wooden spoon. I prefer this roaster to my professional Jabez Burns Sample roaster (the cooling pan too). The little shop vacuum will quickly zip up the chaff when it’s done driving the cooling pan. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||