Superbowl 42 how sweet it is!!!
The evolution of my roasting setup:
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I mounted the range hood vent to the concrete wall, then slid the upper crate into place after removing the top lid. Then I cut out the opening and re-attached the lid. I recycled some 3/4" plywood shipping crates. They are heavy duty, fairly new and the perfect size for my needs.
I added in the roasting shelf, cut out a hole for the cooler bucket, (a cat food container with a stainless steel colander RTV'ed to the lid) then I mounted the 'turbo vac' bean cooler. I can stop the roast, dump and quench the roast very quickly. If I start to over-shoot a roast level, the shop vac cooler will cool the roast off to around 100 F in 30 seconds.
I prefer to use an aluminum pizza pie pan with perforated cooling holes, to cool the roast down gradually. Most batches are cool to the touch in about 2 minutes.
My roasting setup Jun 06.
The roasting and brewing gear has taken up a nice sized chunk of real estate in my shop!
My Army retirement (21 years) gift from my family
Really well prepared espresso is incredible, and not sour or bitter. I generally roast my espresso blends to no more than a Full City level; Just a few snaps into second crack.
How to modify a Popcorn Pumper
I'd like to hear your comments & suggestions, feel free to drop me a note @:
Last update, 6 Feb 08