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allenb
OfflineAdmin
· 04/02/2020 4:50 AM
Morning Ed, I haven't done any green coffee hoarding yet but am hoping the supplies don't end up like the toilet paper isles!

snwcmpr
Offline
· 03/31/2020 2:53 PM
Hey Ed. Thanks. roar

homeroaster
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· 03/31/2020 11:21 AM
Hey quarantined home roasters! I hope you have great coffee! If they have a run on coffee, I hope you're set with your great home roast! Find me on Facebook! Ed Needham

snwcmpr
Offline
· 03/25/2020 11:49 AM
New Rochelle in the news. I think of you every time I hear it. ... Please stay safe.

allenb
OfflineAdmin
· 03/21/2020 7:36 AM
Good morning homeroasters morning Everyone is hopefully staying healthy through this. Hang in there and stay safe!

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KKTO Build
mkane
I may try that Paul. Slits with a dremel, then some other type of tool to raise an edge. Which direction should the raised edge face?
Always learning
 
JackH
A tip I found about the hard way:
When you make cuts in the roasting chamber, be sure to smooth out the holes with sanding. I found that the drilled holes with sharp edges acted like a cheese grater, slicing/damaging the beans as they spin around.
---Jack

KKTO Roaster.
 
renatoa

Quote

mkane wrote:

I may try that Paul. Slits with a dremel, then some other type of tool to raise an edge. Which direction should the raised edge face?


In the direction of the vortex spiral.
If not ever done a roast, so rotation unknown, then drop some hay/dried grass inside the pot, and start the lid at lowest temperature.
Will see the grass drying, then raised by the airflow, thrown outside the pot and spinning along the wall.
For my lid the vortex spinning direction is CCW, so the opening for chaff collecting (cyclone exhaust) has the orientation according to this rotation direction.
 
mkane
I need to work on the agitator as the roast isn't real even. I also wasn't prepared to get the beans cool fast enough. But, there's plenty of heat.
mkane attached the following images:
dsc_0306.jpg dsc_0304.jpg

Always learning
 
mkane
1C was 9:15. 350g. I still need to source some silicone tubing.
Always learning
 
Koffee Kosmo

Quote

mkane wrote:

I may try that Paul. Slits with a dremel, then some other type of tool to raise an edge. Which direction should the raised edge face?


Generally in a TO the chaff spins counter clockwise

With the agitator
Try to copy the shape of the original solid unit in the photo
Notice the higher profile at the shaft and again at the side
This shape mixes the beans in a figure 8

Silicone tubing should be high temp

i.postimg.cc/xc3r53kK/4-DACCE63-9-F6-D-4-B22-A594-1419-A16-F9909.png

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
mkane
Great pic's Paul, thanks. I'll get on this tomorrow.
Always learning
 
mkane
Spent the morning fabbing a new agitator, using a Dremel, files and a drill press. Down the road I may just have a CNC company spit a few of these out.
Did 3 back to back roasts and just like our drum roaster it just gets better as the machine heat soaks. The 300 g batch in the pic reached DE @ 4:30, 1C @ 8:17. No more burnt beans.woohoo
Always learning
 
mkane
Missed something. Still have holes to plug where I removed the handles. I'm going to flip em' so there out of the way. And order silicone tube, heat resistant of course.
mkane attached the following images:
dsc_0310.jpg dsc_0312.jpg dsc_0311.jpg dsc_0309.jpg

Always learning
 
mkane
One more thing, I need to wrap the outer drum. If nothing else to keep from getting burnt.
Always learning
 
Gullygossner

Quote

mkane wrote:

One more thing, I need to wrap the outer drum. If nothing else to keep from getting burnt.


I've been using a cotton towel with no issues but others have used fibreglass fire blankets. I think my final insulation will end up being felt but the towel will do the trick until I source that.

Creative agitator design! Much like the production units.
 
mkane
That agitator seems to work very well. Did another roast today. Warmed the machine 10 minutes or so, ET 410° f . DE @ 4;05, 1C 7:45. Trying to roast darker for my wife. Campfire like. Beans look real evenly roasted.
Always learning
 
mkane
.
mkane attached the following image:
dsc_0315.jpg

Always learning
 
Koffee Kosmo
It will take some time and many roasts under your belt to gain experience with the roaster before you can call yourself a fully fledged home roaster

Good work on the build so far now start roasting

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
mkane
Woke up thinking about a way to measure BT. I can't think of a way. Is there one? Although from my scouring topics on coffee roasting ET is just as important, no?
Always learning
 
renatoa
Do you already measure BT ?
How? I mean where is the sensor placed ... I seen the Fluke meter in pics, but not the probe location.

ET is important, I mean VERY important, when you have a setup not allowing a precise BT measurement. Like Gene roaster for example.
That's why I ask the above.

Also, does your meter features any communication/connections, or internal temperature logging ?
If not, and you plan reading visually, and write down by hand the time/temp, then there is no more precision requirements.
Maybe you can improve this using the roastlogger OCR feature, i.e. aim meter display with a camera and record optical recognised values (page 11 of manual).

In a TO the most accurate ET measurement is right in the center of the oven.
How you place a probe there is one of the many ways to skin a cat.
 
Koffee Kosmo
The easiest of my designs to fit a probe into the bean mass of the KKTO roaster is -
Over the perforated pots top lip and in between the join of the silicone tubing

The reason it works is that it sits just inside the side wall and the agitator blade when properly bent is positioned 1/2 “ from the side wall
So the probe sits in this void but inside the bean mass

Similar to this

i.postimg.cc/WhwSWYXN/04-F2-B367-1936-40-EE-B478-B70-AB5-A45549.jpg

i.postimg.cc/0z5nLGBp/4-CD25-BBF-7-EF0-496-B-B9-C4-07969-F0076-CD.jpg

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
mkane
Thanks for the pic's Paul. Guess I'l put some more bend in the agitator blade.

renatoa, the TC's in use for the time being is just floating in mid air, measuring ET. No BT probe, yet. The plan is to use Artisan software to track profiles.
Always learning
 
renatoa
Tried the position above and get beans stuck between probe and the wall, that finally bent the probe.
So mine is placed as in the picture attached.
...
renatoa attached the following image:
whatsapp_image_2020-03-24_at_165822_1.jpeg
 
renatoa
Back to your ET question.
I would try first to see if I can get good BT readings, i.e. values smooth enough to not give headaches when looking at RoR curve... then think to ET as the next step.
If having a good BT reading, then ET is just for safety, not mandatory to judge a good roast.
 
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