Great job! Was trying to include a picture of my Kaldy wide setup. I use a car mechanic roller seat to make life easier. Also I do 400g batches with a Kaldy extractor/bean cooler accessory equipment. Only have 10 roast on it. So I’m learning like you. Roasted one year, 103 roast on a tumbler over open flames, with some good, not so good and some outstanding results to throw in the mix. What I’m getting of the bat with the Kaldy is consistency! Reading m, watching and learning. By the way, your cupping video was outstanding! I have done 3 cupping my self and I feel I’m still lost on describing difference in the roast. Believe it or not I learned from your video! Keep the good job!
That's really awesome, only reason I didn't buy Kaldi's cooler was it's price to ship all the way to the Northeast! But I am understanding quickly why we need an exhaust for higher volume roasts on this machine, it works entirely off convection so I need that air manipulation. Have been scheming building my own exhaust system in line with my cooling device or something like that, but still drawing it out. I'm really glad you've enjoyed my videos, I couldn't find much on this machine when I was doing my research, so I decided to document my experience thus far! I still have lots to learn in the roasting world as well as cupping, but as you said it's all about practice and research. We get better with those two, and a bit of persistence!
Really? Another 2 roasts so soon? You the man!! Thank you my friend 😍😍 Looking forward to your tasting notes for these 2 roasts buddy. Love your unscripted commentary.
Yeah man! I drank all the rest in a matter of days... We go through beans pretty quick haha Looking forward to trying these ones out, the first one tasted great!
Love your "on the fly" verbal description and style of discussing your optimal roast! Any chance you can do a video of your Bean Sucker 3000? How did you cut the round holes in the bucket? Do you need to seal the hose? What brand and size strainer is that? Seems to work really well! Thanks so much
Thanks for the comment Tony, making these videos was always a blast for me so I'm really glad your viewing pleasure is similar to mine. Unfortunately, I don't live near my roaster at the moment, there's a lot going on but someday soon I'd like to ship it to where I am so I can of course keep roasting my own coffee but also keep making videos, I miss it dearly. I can run you though my process for making the bean cooler, or bean sucker 3000 as we (in)appropriately named it haha The bucket and lid themselves are just from Home Depot, cheapest ones I could find, and I just used some simple snips to cut a hole roughly the diameter of the strainer from my kitchen, which I believe is an oxo one. The brands aren't really important, but I wanted to have a tightly woven strainer as to not let beans fall through to the bucket, but I actually started switching to a wider plastic strainer once the beans were cold as the larger holes (still not large enough for beans to fit through though) allowed me to massage the chaff off the beans before bagging. the bucket is hooked up to my shop-vac by just pressure fitting a coupler into the bucket, again the hole was made with snips. Hope this helps Tony, thanks again for watching!
@@alexwalshaw I sure hope you and your roaster can be reunited soon Alex! You have a knack for presenting valuable info in a video that many viewers I'm sure are learning lots from! Almost like a comedian, you need good timing... and your delivery has it! I do have one of those buckets but have never seen a lid for it, so I need to go look for that. And I do have some tin snips, but I guess I didn't think that would work. Such a simple and elegant DIY solution you've come up with! No... actually it really SUCKS!!! Haha!! I'm gonna make one of those suckers for sure!! Hope you make it back on the air soon, take care.😊✌👊👍
I think if you could place a cast iron plate, maybe 1/2 inch thick, just above the top of the flame, it will reduce chances of tipping/burning while applying high ROR, and increase overall thermo capacity/damper of the roaster as well. I'm using cast iron pot as roaster for 3 years now, and a gas stove rated 22500 btu as heat source, washed Colombian beans could handle gas setting as high as 20 mm water(full output @ 34ish mm water) in first 3 mins per say, in my 3-4 kg on Colombian beans experiences. My recent roasts is able to aiming total roasting time within 10 min, 10% or less weight lost and development time around 1 min, the results are awesome! The floral note, bright juicy fruity flavor with mild of acidity, mild coco /brown sugar aftertaste.
That sounds incredible, I think I understand what you mean with the plate as that should likely dissipate the heat more evenly than the flame itself. However, My roaster uses a solid drum and it's own built in plate; what I mean is, when you look at the bottom of this roaster, you can't actually see the drum itself as it's covered by another plate of steel. I think this is accomplishing what you described. The next step for me would be to create some kind of exhaust system for this roaster, obviously for the chaff collection, but more importantly the negative air pressure of pulling the hot air across the beans will create a real convection effect, which in theory will lead to a much more even roast. I will have to figure that out soon.
In that case, just search "cyclone collector" for the whole concept. It might be just add a T section pipe between hopper and the elbow, and another straight pipe connecting the third way of the T all the way above the motor of the drum and meet the cyclone collector, then place a centrifugal fan (I think DC motor with PWM control would be a better choice, for a linear control of course ) above the cyclone collector, and bob's your uncle!
Thank you for watching! Quite a long video I know :p Yeah I'd say it does a decent job getting most of the heavier stuff, but there is a tiny bit of buildup at the exhaust/funnel area after a roast is done. Nothing problematic, I just vacuum it out!
Unfortunately not, though I wish I did. I purchased it from an eBay seller who'd buy it for me because the price initially seemed lower thank Kaldi's own, but it turned out to be the same and they took ages to ship it. Buying directly from Kaldi doesn't seem like a bad idea, you just have to pay a lot for shipping as it is coming from Korea.
@@alexwalshaw Thanks for the videos. Undecided between the New Wide or the Fortis. I was thinking about ordering from an ebay seller until I read your comment. How did the lower ebay price turn out to be the same as directly ordering from Kaldi? And who was your ebay seller? Keep the videos coming.
@@marcelocaliboso8223 happy to post them :) I've been consistently roasting 200-250g with passive air flow (no exhaust). While it is a 400g roaster, I can't consistently roast that much without a suction system of some sort to really maximize the convection. I think the seller was called Bigclothcraft, they seem to sell lots of korean things on their page. It was free shipping, but it seems to be included in their initial price, plus all the taxes that follow, it was unfortunately just about the same cost.
I definitely agree with covering the flame better, but I don't think I'll need a higher btu burner. I spoke with the makers of this roaster and they even suggest to use something around 8-10k btu, mine has a maximum of 15k, so I don't think I need a more powerful one. I'm speculating that the reason for my inconsistency is the lack of airflow passing over the beans.
Calling this a 400g machine is such a scam. My educated guess, based on thermal mass and airflow limitations, would be that this thing is good for 200g max.
Yeah maybe you're right, but most machines oversell their upper capacity. Also I'm not exactly giving it a fair shot with the natural draft. With a strong negative air pressure exhaust system, I think the convection would make a much more even roast, which is something I'm working on, it's just too expensive to buy the Kaldi branded exhaust/cooler since it's literally just a blower motor wired to an rpm adjuster in a box. Planning out a proper cyclone style exhaust system for it.
@@alexwalshaw most manufacturers oversell because this is marketed as a home roaster and doesn't need to pass any commercial grade norms. For reference, the drum in my 500g commercial roaster is probably twice the weight of your machine.
Great job! Was trying to include a picture of my Kaldy wide setup. I use a car mechanic roller seat to make life easier. Also I do 400g batches with a Kaldy extractor/bean cooler accessory equipment. Only have 10 roast on it. So I’m learning like you. Roasted one year, 103 roast on a tumbler over open flames, with some good, not so good and some outstanding results to throw in the mix. What I’m getting of the bat with the Kaldy is consistency! Reading m, watching and learning. By the way, your cupping video was outstanding! I have done 3 cupping my self and I feel I’m still lost on describing difference in the roast. Believe it or not I learned from your video! Keep the good job!
That's really awesome, only reason I didn't buy Kaldi's cooler was it's price to ship all the way to the Northeast! But I am understanding quickly why we need an exhaust for higher volume roasts on this machine, it works entirely off convection so I need that air manipulation. Have been scheming building my own exhaust system in line with my cooling device or something like that, but still drawing it out. I'm really glad you've enjoyed my videos, I couldn't find much on this machine when I was doing my research, so I decided to document my experience thus far! I still have lots to learn in the roasting world as well as cupping, but as you said it's all about practice and research. We get better with those two, and a bit of persistence!
Really? Another 2 roasts so soon? You the man!! Thank you my friend 😍😍 Looking forward to your tasting notes for these 2 roasts buddy. Love your unscripted commentary.
Yeah man! I drank all the rest in a matter of days... We go through beans pretty quick haha
Looking forward to trying these ones out, the first one tasted great!
A thank you shoutout to the cameraman as well. 👍🏻
Love your "on the fly" verbal description and style of discussing your optimal roast! Any chance you can do a video of your Bean Sucker 3000? How did you cut the round holes in the bucket? Do you need to seal the hose? What brand and size strainer is that? Seems to work really well! Thanks so much
Thanks for the comment Tony, making these videos was always a blast for me so I'm really glad your viewing pleasure is similar to mine.
Unfortunately, I don't live near my roaster at the moment, there's a lot going on but someday soon I'd like to ship it to where I am so I can of course keep roasting my own coffee but also keep making videos, I miss it dearly.
I can run you though my process for making the bean cooler, or bean sucker 3000 as we (in)appropriately named it haha
The bucket and lid themselves are just from Home Depot, cheapest ones I could find, and I just used some simple snips to cut a hole roughly the diameter of the strainer from my kitchen, which I believe is an oxo one. The brands aren't really important, but I wanted to have a tightly woven strainer as to not let beans fall through to the bucket, but I actually started switching to a wider plastic strainer once the beans were cold as the larger holes (still not large enough for beans to fit through though) allowed me to massage the chaff off the beans before bagging.
the bucket is hooked up to my shop-vac by just pressure fitting a coupler into the bucket, again the hole was made with snips.
Hope this helps Tony, thanks again for watching!
@@alexwalshaw I sure hope you and your roaster can be reunited soon Alex! You have a knack for presenting valuable info in a video that many viewers I'm sure are learning lots from! Almost like a comedian, you need good timing... and your delivery has it! I do have one of those buckets but have never seen a lid for it, so I need to go look for that. And I do have some tin snips, but I guess I didn't think that would work. Such a simple and elegant DIY solution you've come up with! No... actually it really SUCKS!!! Haha!! I'm gonna make one of those suckers for sure!! Hope you make it back on the air soon, take care.😊✌👊👍
This looks wild. And amazing
I think if you could place a cast iron plate, maybe 1/2 inch thick, just above the top of the flame, it will reduce chances of tipping/burning while applying high ROR, and increase overall thermo capacity/damper of the roaster as well.
I'm using cast iron pot as roaster for 3 years now, and a gas stove rated 22500 btu as heat source, washed Colombian beans could handle gas setting as high as 20 mm water(full output @ 34ish mm water) in first 3 mins per say, in my 3-4 kg on Colombian beans experiences.
My recent roasts is able to aiming total roasting time within 10 min, 10% or less weight lost and development time around 1 min, the results are awesome! The floral note, bright juicy fruity flavor with mild of acidity, mild coco /brown sugar aftertaste.
That sounds incredible, I think I understand what you mean with the plate as that should likely dissipate the heat more evenly than the flame itself. However, My roaster uses a solid drum and it's own built in plate; what I mean is, when you look at the bottom of this roaster, you can't actually see the drum itself as it's covered by another plate of steel. I think this is accomplishing what you described. The next step for me would be to create some kind of exhaust system for this roaster, obviously for the chaff collection, but more importantly the negative air pressure of pulling the hot air across the beans will create a real convection effect, which in theory will lead to a much more even roast. I will have to figure that out soon.
In that case, just search "cyclone collector" for the whole concept.
It might be just add a T section pipe between hopper and the elbow, and another straight pipe connecting the third way of the T all the way above the motor of the drum and meet the cyclone collector, then place a centrifugal fan (I think DC motor with PWM control would be a better choice, for a linear control of course ) above the cyclone collector, and bob's your uncle!
You look really cold, great vidio.
Sure was 😅 thanks for watching, I know it was a long one!
great video, thanks for posting! does the built-in chaff collector work effectively or do u still get a lot of them inside the drum?
Thank you for watching! Quite a long video I know :p
Yeah I'd say it does a decent job getting most of the heavier stuff, but there is a tiny bit of buildup at the exhaust/funnel area after a roast is done. Nothing problematic, I just vacuum it out!
How did you connect your thermocouple thermometer to the computer?
there was a 3.5mm serial jack to USB A that came with the Center 306, which came with the roaster.
Did you order directly from Kaldi?
Unfortunately not, though I wish I did. I purchased it from an eBay seller who'd buy it for me because the price initially seemed lower thank Kaldi's own, but it turned out to be the same and they took ages to ship it. Buying directly from Kaldi doesn't seem like a bad idea, you just have to pay a lot for shipping as it is coming from Korea.
@@alexwalshaw looks deadly.
Do a video of dark roast if you get a chance.
@@rickryan2157 lol yeah I'll try to do a small dark roast when I find a bean that suits it!
@@alexwalshaw Thanks for the videos. Undecided between the New Wide or the Fortis. I was thinking about ordering from an ebay seller until I read your comment. How did the lower ebay price turn out to be the same as directly ordering from Kaldi? And who was your ebay seller? Keep the videos coming.
@@marcelocaliboso8223 happy to post them :) I've been consistently roasting 200-250g with passive air flow (no exhaust). While it is a 400g roaster, I can't consistently roast that much without a suction system of some sort to really maximize the convection. I think the seller was called Bigclothcraft, they seem to sell lots of korean things on their page. It was free shipping, but it seems to be included in their initial price, plus all the taxes that follow, it was unfortunately just about the same cost.
You should try a more powerful burner and cover your flame
I definitely agree with covering the flame better, but I don't think I'll need a higher btu burner. I spoke with the makers of this roaster and they even suggest to use something around 8-10k btu, mine has a maximum of 15k, so I don't think I need a more powerful one. I'm speculating that the reason for my inconsistency is the lack of airflow passing over the beans.
Calling this a 400g machine is such a scam. My educated guess, based on thermal mass and airflow limitations, would be that this thing is good for 200g max.
Yeah maybe you're right, but most machines oversell their upper capacity. Also I'm not exactly giving it a fair shot with the natural draft. With a strong negative air pressure exhaust system, I think the convection would make a much more even roast, which is something I'm working on, it's just too expensive to buy the Kaldi branded exhaust/cooler since it's literally just a blower motor wired to an rpm adjuster in a box. Planning out a proper cyclone style exhaust system for it.
@@alexwalshaw most manufacturers oversell because this is marketed as a home roaster and doesn't need to pass any commercial grade norms. For reference, the drum in my 500g commercial roaster is probably twice the weight of your machine.
@@devlin2427 Yeah maybe. I'll take it as a learning experience then!
Great!
ET BT ???