- Coffee roasting produces a fragrance, unobtrusive with light roasts but smokier if you roast dark. Operating any type
of exhaust fan helps if the smoke is too intense. You can roast on a porch or near an open window, weather
permitting. Cold temperatures (and use of an extension cord) can severely affect the roast, and may make it stall. - Roasting produces chaff, a fine skin that detaches from the bean as they roast. You need to empty the chaff collector
after every roast. Remove visible chaff from the roast chamber every roast and dislodge any small beans that may
become stuck in the chamber. Every five roasts, tip the machine to empty out any chaff in the housing... better yet,
use a shop vac to suck out any chaff from where the air exits the drum, and where the chaff collector attaches to the
chasis. Every 20 roasts, take apart the chaff collector and soak and scrub the screens in hot water. - Built-up coffee oils in the roast chamber are of no real consequence until they impede visibility or become a fire
hazard. (In fact, a professional drum roaster requires hours of roasting initially to properly “season” the drum.) - Batch size is critical in any roast process; if the amount of coffee you put into the roaster varies, the roast will vary
too. Ideally, it is best to roast by weight, not volume. I use 8 ounces or a half-pound by weight. PLEASE NOTE:
The manual says 300 grams is the max. batch but I never use that much. For Dry Processed coffees with lots of
chaff – you never want to use this much - 240 grams max. - Take care in handling the glass drum. Seat the drum into the roaster chassis at an angle. Do not force it, let it drop in.
- The drive motor stops at a particular position (vertical or just a tad before vertical) to allow the drum to be removed.
A couple times, after the cooling cycle finishes, I noticed the drum stopped a little out of position. If this happens,
turn the roaster off, then on (push the red knob twice). The drum will rotate and will land on the correct position to
remove the drum. Don't try to remove or replace the drum if the motor is in the wrong position. - Always use the provided "drum stand" when the drum is out of the roaster- it stands the drum on end for loading.
- I use the highest temperature setting (482) for the coffee up ‘til the start of 1st crack, then bring the temperature
down to finish the roast. In my tests, 482 @15 minutes is a City roast. PLEASE NOTE: The roaster will not reach
482 degrees – that is too hot for roasting. Use the highest setting to ramp up to temperature faster. - Anticipate the roast color/degree you want, and stop the roaster a bit shy of that. Your City roast will tend to "coast"
into City. To get the exact degree of roast, it is always preferred to manually stop the roast (by hitting the Cool
button) when you see, hear & smell the signs of the roast you prefer. Start out by setting longer roast times and
stopping the roast manually to get a feel for how the roaster is operating on your specific household voltage. (Yes, it
makes a difference! Household voltage varies greatly from 106 to 130 in the U.S.) - The drum and instruction booklet designate a different roast volume for "Brazil Coffee." What they mean is that
chaff-laden dry-process coffees will heat up the roast chamber more than less chaffy wet-processed coffees. Not just
Brazilian but natural Ethiopian, Yemeni, Indonesian coffees as well - or blends containing these coffees. In my tests,
all coffees - dry-processed, wet-processed and decafs- roast fine with an 8 oz. batch. Keep an eye on the roast
(which you always should) to adapt the heat and roast time and make adjustments for chaff-laden coffees. Their
"Brazil Coffee" setting does not account for pulped natural Brazils (less chaff) or anomalous wet-processed coffees
that have tons of chaff (Bolivia Cup of Excellence comes to mind). One person reported some chaff igniting in the
chamber - causing no damage - but can be a result of using a full batch of a chaff-heavy dry process coffee. - I prefer to dump the coffee into a stainless mesh colander after the cooling cycle completes, to get the coffee away
from the warm metal/glass surfaces. When room temp. transfer it to canning jars. Coffee is better after 4 hours of
“resting”, which allows the CO2 to de-gas from the coffee. It is at its flavor peak at 12-72 hours. - Warranty is provided by Fresh Beans Inc Phone: 435-940-1616 Fax: 435-940-1964 Email: skales@tfb.com Your
order confirmation is proof of purchase. Call them if you have a mechanical problem. READ the instructions!!
