So exciting! Can't wait for the 15 pounder. You guy are geniuses! I was going to have to order a unit from Europe and this solved all my problems for an inside the coffee shop roaster. The 15 pounder is also a larger load and about half the cost of the European model. So awesome!
Being able to pull a bean sample mid roast is probably the one and only downfall to this design. Another question I would have is: How easy or difficult would it be to remove the three windows on the front for cleaning? I imagine that they’d get foggy over time.
When you refer to pulling beans mid-roast, are you accustomed to using a trier spoon like a conventional drum roaster has? If so, you’ll probably find that the 3 windows (and excellent lighting) will very clearly indicate the bean development. On the other hand, if you currently use an Artisan and you’ve manually scooped out beans during a roast, I suppose nothing would stop you from doing that on the Valenta. Just open the hood while it’s running and insert a spoon/scoop of some type. While it might look like a totally closed system, the top is open. The 3 windows (and intact the entire roast chamber) were designed to be very easily removed for cleaning. It’s trivial, and I’m confident Coffee Crafters will be releasing a video to show how easy it is.
HI Ken Frank Kingston here long time since we touched base, I just love this new unit you have the Valenta 7, I am still here in Vanuatu however looking at moving back to Australia and would be really interested in this model I will PM or email you for details Cheers Frank
Like the new machine. But would be interested to know how the automated software takes into account the different bean densities, as well as desired bean profile. With the Artisan, we have charted the country of origin, the time and the heat setting needed to obtain the desired profile. Thanks Ken
The automation uses Artisan Scope software, so it works by following a background roast profile in Artisan. The automation kit ships with multiple pre-made profiles, but creating your own is still quite simple. It accounts for various bean densities due to the fact that it follows a background roast curve. So for instance, if you have a dense, high-moisture Sumatra, it will take more heat to make it follow the background curve. It’s very similar to asking “how does cruise control on a car account for hills?” It accounts for them by detecting that it’s not on the target, so it applies more throttle. The Valenta will do the same if the beans aren’t following the background profile.
We have this roaster installed in our warehouse here in Post Falls, ID if you would like to come by and see it. Otherwise, you might be able to catch us at CoffeeFest and the SCA Show.
The air is preheated as it moves through the roaster to the loft motor. The motor then shoots the air up into the heating element and to the hopper where the beans are. The hopper is designed to create a vortex so the hot sir stays in the hopper with the beans longer. Not so much recycling as it is trapping the hot air with the beans.
![โรงเรียนตอนตี 2 โคตรหลอน..!! [โรงเรียนไดเม่]](http://i.ytimg.com/vi/2MAEMwqVYh8/mqdefault.jpg)
So exciting! Can't wait for the 15 pounder. You guy are geniuses! I was going to have to order a unit from Europe and this solved all my problems for an inside the coffee shop roaster. The 15 pounder is also a larger load and about half the cost of the European model. So awesome!
I would be very interested in seeing a video of a tasting session with a variety of coffees and a panel of experienced Roasters.
Wow looks fantastic! Well done Ken & team 👏
Hoping you do a live q&a stream when your in portland.
It was great seeing you at the show! Looking forward to picking one of these up
Being able to pull a bean sample mid roast is probably the one and only downfall to this design. Another question I would have is: How easy or difficult would it be to remove the three windows on the front for cleaning? I imagine that they’d get foggy over time.
When you refer to pulling beans mid-roast, are you accustomed to using a trier spoon like a conventional drum roaster has? If so, you’ll probably find that the 3 windows (and excellent lighting) will very clearly indicate the bean development.
On the other hand, if you currently use an Artisan and you’ve manually scooped out beans during a roast, I suppose nothing would stop you from doing that on the Valenta. Just open the hood while it’s running and insert a spoon/scoop of some type. While it might look like a totally closed system, the top is open.
The 3 windows (and intact the entire roast chamber) were designed to be very easily removed for cleaning. It’s trivial, and I’m confident Coffee Crafters will be releasing a video to show how easy it is.
HI Ken Frank Kingston here long time since we touched base, I just love this new unit you have the Valenta 7, I am still here in Vanuatu however looking at moving back to Australia and would be really interested in this model I will PM or email you for details Cheers Frank
Looks Great! I love fluid bed roasters and some day hope to get one. This one looks awesome.
I ah e a valenta 7 on the way looking forward to working with the Machine and Ken and his team. They’ve been sup responsive with correspondence
So I guess I need to upgrade now ))))
Like the new machine. But would be interested to know how the automated software takes into account the different bean densities, as well as desired bean profile. With the Artisan, we have charted the country of origin, the time and the heat setting needed to obtain the desired profile. Thanks Ken
The automation uses Artisan Scope software, so it works by following a background roast profile in Artisan. The automation kit ships with multiple pre-made profiles, but creating your own is still quite simple. It accounts for various bean densities due to the fact that it follows a background roast curve. So for instance, if you have a dense, high-moisture Sumatra, it will take more heat to make it follow the background curve. It’s very similar to asking “how does cruise control on a car account for hills?” It accounts for them by detecting that it’s not on the target, so it applies more throttle. The Valenta will do the same if the beans aren’t following the background profile.
Looks amazing so what mechanism
Is used to ascertain bean density, bean size etc and does it need regular “calibration” Thank you
Fantastic!! Are you still working on a larger model for us that need a 25+ lb. load?
Yes!
Does the Valenta have to be vented like the Artisan?
Yes, you will need to vent the roaster the same way you would the Artisan models.
Would there be space to install a thermocouple to measure inlet temperature?
Hello nice video!! Do u guys have show room?
We have this roaster installed in our warehouse here in Post Falls, ID if you would like to come by and see it. Otherwise, you might be able to catch us at CoffeeFest and the SCA Show.
Are you recycling the hot air ?
The air is preheated as it moves through the roaster to the loft motor. The motor then shoots the air up into the heating element and to the hopper where the beans are. The hopper is designed to create a vortex so the hot sir stays in the hopper with the beans longer. Not so much recycling as it is trapping the hot air with the beans.