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snwcmpr
10/18/2019 2:37 PM
Eth Nat Yirg Idido roasted yesterday. I dropped some off at a friends coffee shop. In a few days he will brew it and tell me what he thinks. We believe my roasts are better than what we buy.

snwcmpr
10/16/2019 2:52 PM
Thank you for all you guys do.

JackH
10/15/2019 2:02 AM
They seem to be after the shoutbox. They have been removed. I don't see anything in the forums.

snwcmpr
10/14/2019 3:27 PM
We have been hacked. A whole lot of posts that have filled up the whole forum.

snwcmpr
10/10/2019 4:49 AM
Honduras Royal Reserve today.

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Sono Fresco Report from Northern Cal
seedlings
I really enjoy watching your roaster come alive! Can you hear first and second crack very well? Also, what kind of blower have you got in there?

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
allenb
Very nice video Ken.

You mentioned in the video that some claim the Sono isn't a true fluidbed.

The most likely reason for this is that the Sono doesn't create the traditional spout and return fall "spouted bed"l of most typical fluidbeds. It instead has the full area of it's bottom perferated causing what I would consider more of a true fluidbed movement than a spouted bed. It appears to resemble the bean movement seen in the Nepro bubblebed video.

Your Sono has excellent bean circulation and should produce some fine roasts!

Allen
1/2 lb and 1 lb drum, Siemens Sirocco fluidbed, presspot, chemex, cajun biggin brewer from the backwoods of Louisiana
 
kgraham63
I met with Guillermo Moran of Eco Delight Coffee on Jan 5 and we discussed partnering to educate the consumer about coffee as a high quality food product and not as a commodity. Here is the video from that meeting.

[video]http://www.youtube.com/watch?v=UfZmkoF8JF8&feature=youtu.be[/video]



 
kgraham63
Sono Fresco roasting is fun and here are the profiles I explored today with it.

Profile 5: City Roast; Profile 6: Full City; Profile 7: Full City Plus; Profile 8: Vienna

I don't plan to use Profile 9 (French Roast)..it used a lot of gas, it burns the bean to a cinder, it produces a ton of smoke and here in NorCal, I would probably have the Bay Area Air Quality Board making a visit and its carcinogenic. My favorites is P5 but P8 renders a very nice Vienna bean.

Check out the lastest video...I apologize if the sideways view bothers you...
[video]http://www.youtube.com/watch?v=Tc-230lwkD8&feature=youtu.be[/video]
 
kgraham63
The more I roast with this Sono Fresco, the more I learn that I need to know more.
Discussions with various members about which fluid bed method nets the best result is probably application specific.

Jon Koll's Bubble Bed Roaster can roast about 2.5lbs at max load and utilizes a heat transfer technology coupled with air flow that he calls Bubble Bed is certainly a method I want to know more about.

The Sono Fresco that I have is using something close to fluid bed roasting and he action of the beans in the roast chamber are cyclonic and it roasts nicely and now with the proper air/heat mixture, no threat of scorching bean exists.

The Sivetz Roaster apparently utilized the Spouted Air method and we see in those designs larger roasters capable of moving between 50-200 lbs of green bean to roast.

My only concern with the Sivetz Method is that he claims it can roast an entire batch in 8 mins and I would then ask if heating the bean that quickly could damage the beans development of complex flavors suitable for drinking.

I ask that question because he argues the drum method imparts off flavors from the chaff contact on the bean getting charred during roast.

Also, the age old question: can you attain a good bodied coffee without a drum and as Jon Koll pointed out, a good bodied coffee for many may simple be overroasted bean and the so called body may just be oil smoke.

In another conversation of a person who wants to try my air roasted coffee..they have been drinking either Folgers or Flavored Gevalia offerings. My response to that is DEAR LORD..what an educational process I have to do to educate people that a good bean is neither Folgers nor is it flavored..in fact, we all know the flavor is added to mask defects and lower quality bean.

Anyone want to jump in here and talk about their air roasting experiences?

In the end, if the coffee is good, then the profile used for that bean whether produced in drum or fluid bed is most likely moot. At least the air method is fun to watch. lol

-Ken
 
seedlings
This sounds like a very fun discussion for a thread in the -->Roasting Coffee<-- area! Rather than re-direct this awesome Sonofresco thread!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
kgraham63
I have been doing French Roasts on the Sono Fresco against my better judgement but the smoke level during 2C is too much and it lingers in various "altitudes" from the ground.

This morning while doing another per a person who requested that roast level which I refer to as "Standard Starbucks Roast", we placed the hose from my shop vac in the flu and as it approached 2C and during vacuumed it into the shop vac. The hose got hot but it did not compromise the integrity of the hose.

Between this and building a home made air scrubber, I think I have solved the problem of smoke being released to the environment. Also, my neighbors in my town home community said they love the smell but I don't want to take the chance of offending one person. I am also giving out samples of my coffee to my neighbors and they seem willing to take it. :)

The Sono Fresco is working well but my coffee was described as "very tasty but somewhat flat" by a person that roasts only in a drum. I am investigating the San Franciscan Drum Roaster as my first 1 lb drum machine.

Anyone here roast with one of those?
 
seedlings
Flat, huh? How long does it take for the greens to turn yellow on the Sonofresco? How long from yellow to first crack? Are you and he roasting the same origin of coffee? Resting the same amount of time? Lots of variables!

CHAD
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
kgraham63
Chad,

The person that told me this probably has a vested interest in me not doing well. I did sell over 20 lbs of the blend this past week and no one but him reported it as flat.

From the point of START and the beans fluidizing, in the first 15 secs or so you can see moisture on the caraffe as its being driven from the bean.

4 mins or so, the beans begin to yellow

4-5 mins later is First Crack.

The sensor definitely has to be kept clean so the Sono Fresco does not go into darker roasting.

I truly detest doing a French Roast..its just a bunch of smoke and more time and it kills the bean.

I am delivering a batch tonight to a person who says that he LOVES the coffee and when I asked him if it was flat, he said NO WAY.

The beans I am getting are SINGLE ORIGIN and ORGANIC. I am about to start buying bags from Royal as well.

-Ken
The Greenest Bean, The Freshest Roast, The Liveliest Cup!
 
seedlings
kgraham63 wrote:

4 mins or so, the beans begin to yellow

4-5 mins later is First Crack.



That sounds pretty good. I wonder... there are a couple of similarities between the SF and a popcorn popper: you can't change the heat and you can't change the air flow. In a popper, if I want to stretch the roast a little bit I add less beans, which drops the back-pressure and lowers the overall temperature. If I want to speed up the roast, add more beans for the opposite effect of more back-pressure and increased temperature. There is probably a limit with the SF, but if you want to speed up the roast in the first 4 minutes (which would be helpful if you're taking the roast into 2nd crack), 1) preheat the SF and 2) add slightly more beans... maybe 10% more (I dont' know). If you want a slower 'drum-style' profile, reduce the amount of beans. It's worth trying!

Another idea: you may be able to profile a little bit by recirculating some of the hot air at points during the roast.

CHAD
Edited by seedlings on 01/16/2012 2:53 AM
Roaster: CoffeeAir II 2# DIY air roaster
Grinder: Vintage Grindmaster 500
Brewers: Vintage Cory DCU DCL, Aeropress, Press, Osaka Titanium pourover
 
kgraham63
This machine is certainly also a candidate for temp monitoring and either a TC4 or Artisan or something. Sono Fresco tells me in a new machine it will VOID the warranty which tells me they don't want people figuring out its operation and possibly diverting their program. In this machine, which is 11 years old with new parts, I feel it's a candidate for further experimentation.

I am going to open it again in a month or so and clean out the burner really well. I did clean as much as I could when we were replacing parts.

I would also like to record pressures if possible based on your thoughts.

Have to head out, going to go help a roaster install some commercial equipment..so, my dream of working in coffee came true but I feel the HOMEROASTING movement is definitely where it's at too!!

-
The Greenest Bean, The Freshest Roast, The Liveliest Cup!
 
kgraham63
Here is the video from roasting Kona bean the other day. It has been suggested to stay away from certain beans with the Sono Fresco. The air roaster did an excellent job of taking the bean through all stages of roast and while it's an expensive bean at $11.00 per pound cost, it certainly was not a mistake to let it develop in in the fluidized bed environment.

[video]http://www.youtube.com/watch?v=t3xyXsm04vw&feature=youtu.be[/video]
Edited by kgraham63 on 01/17/2012 6:26 PM
The Greenest Bean, The Freshest Roast, The Liveliest Cup!
 
kgraham63
Here is another video I shot tonight. I keep forgetting to tilt the camera to a 16x9 screen..nevertheless, this side shot method also shows the roasting chamber well.

The machine is the discontinued Hearthware. It roasts a whopping 3 of coffee bean and is an excellent way to show the concept of fluid bed roasting on a desktop or kitchen.

[video]http://www.youtube.com/watch?v=zpX9mRq9tSE&feature=youtu.be[/video]
The Greenest Bean, The Freshest Roast, The Liveliest Cup!
 
kgraham63
I have been away from Home Roasters for a bit working on adding a new roaster to the mix here in my garage operations.

As of yesterday, I added a new 2 lb Sono Fresco that I found from a person that purchased it about a year ago from Sono Fresco. This gave me an awesome opportunity to see what the newest technology from Sono Fresco was like and it does impress!

I was told a year ago that bean carmelization could not be achieved with an air roaster. After doing a 2 lb roast with it yesterday and seeing all the telltale signs of the Maillard Reaction and the bean going through its stages of pyrolysis, I knew that the argument saying only a drum roaster could achieve bean carmelization was untrue.

The 2 lb Sono Fresco also behaves more like a pro machine and it seems to stabilize the bean better. Also, even though it's a larger machine, it is actually less noisy. My 1 lb refurbished Sono Fresco represents 11 year old "Alpha" technology while my 2 lb'er represents the current state of the art with the Air Roaster paradigm.

I will also work on getting some videos up of it in action. Sorry I haven't been here..I have just been roasting away like a mad scientist and having a blast in the process.

I also have two bags of green in stock from Royal Coffee. Again, if you go to my website you can also read up about that fun and educational experience there last week.

Hope all is well with all of you and happy Presidents Day!

-Ken

PS: Here is the video on the 2 lb model:[video] http://www.youtube.com/watch?v=dJ6fBYDXVwE&feature=youtu.be[/video]
Edited by ginny on 01/15/2014 1:47 AM
The Greenest Bean, The Freshest Roast, The Liveliest Cup!
 
SmokNmirz
From the direction this Thread has gone it appears that the SonoFresco is strictly a commercial roaster and not a "Home Roaster".

I contacted SonoFresco and they claim that the 1 lb model will roast a 120g batch by switching something. They were not very clear about it and from the answer I received it did not sound like the loads could be varied from 120g up to a pound.

Does anyone else know about roasting something like 1/2 pounds loads in the one pound machine?
L-1p, HG-1-motorized, Monolith Flat, (ordered) mini500Plus.

If whatever you do does not put a smile on your face then rethink what you are doing.
 
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