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JackH
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· 02/11/2020 1:10 PM
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Looking for advice on 1kg KKTO build.
Tjburton
Hi all! I’m looking to build a KKTO roaster primarily for 1kg batches. Is anyone here roasting 1kg regularly with your KKTO? And if so, what advise would you have that is specific to the larger batch?

So far the main take aways from my reading here is to build the roaster close to a 7 liter volume of space to heat using a 1300 watt TO. I’m also expecting I’ll need a faster motor than the window motor allows.

Any other suggestions are welcomed!

I’ve been roasting for about 8 years, starting with an air pop, then moving to a behmore. I roast for friends and family, and need to improve my kg of beans per hour times.

Tim
 
renatoa
For 1 Kg I think bottom heating adding is a must, imo...
And switch to IR for the top heating, by removing the lamp shield plate.

Not sure if faster than 60 RPM would add some benefit...
DIY: TO based IR to bean 750g
Moded commercial: Dieckmann RoestMeister, Nesco, popcorn.
TC4ESP, PID controllers, MS6514 USB/Artisan/Apps
Grinder: MBK Feldgrind, mod'ed Porlex to 47 conical burrs, vintage PeDe Dienes
 
JackH
My inner roast chamber is sized to roast about 800g max. I could replace it and go with a larger chamber, but 800g meets my needs.

I believe Koffee Kosmo routinely roasts 1kg and up with his setup.
---Jack

KKTO Roaster.
 
Koffee Kosmo
My regular roasts are 1kg
However you need to modify the TO deflector plate and do a pre roast to stabilise the bean mass to achieve lower roast times
The pre roast technique is - the beans are agitated for approximately 5 min on a low heat setting from thaw to 125c

The most important points in a KKTO build are
1) Volume - You need the TO to operate in its comfort zone with a bit to spare
2) Agitation - A full and complete mixing is a must ( not beans pushed in circles)
3) Speed Of Agitation should be 60 to 70 rpm
4) Insulation & Sealing - You want to keep any heat inside to do its job effectively

If you need extra heat the only options I recommend is to modify the TO so the fan can be controlled to operate faster and have the element on all the time by eliminating the thermostat
Warning - must be done by an electrician
The extra fan speed will push heat onto and penetrate the bean mass quicker
Just think of it as the opposite to wind chill factor and call it wind heat factor

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
Tjburton
Thank you guys! That gave me a lot to think about. I was almost sure I was going to need a bottom heat element to effectively roast 1kg. This just got a little easier.

KK- How long does a 1kg roast to city+ take?

Thanks again guys! I think I’ll be on the hunt for parts...
 
Koffee Kosmo

Quote

Tjburton wrote:


KK- How long does a 1kg roast to city+ take?

Thanks again guys! I think I’ll be on the hunt for parts...



City + is around the midway point of first crack and second crack

Depends on the beans, harder beans will take longer to roast than softer beans
If I include the preroast time of 5 min + 10 to 12 min for roast to reach first crack
Then add the time to reach City + approx 3 / 4 minutes

Note that the original design was developed to easily roast with a sweet spot of around 750 Grams and you need to think outside the square and modify to increase the bean payload

Use the points and mod instructions I have posted above

KK
I home roast and I like it
Blog - http://koffeekosmo.blogspot.com/
Bezzera Strega: Mazzer Robur Grinder: 5 Box hand grinders: Pullman Tamper Convex: (KKTO) Turbo Oven Home Roaster: CONA Glass Rod Syphon: Pyrex Brewer:
 
http://koffeekosmo.com.au
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