Let me explain. In my experience, everything the same.. Heat, airflow, roast profile. Let's say I drop at 408 BT.. The perforated drum roast is more soluble, more developed than that of the solid profile. Why? I have no clue, but I'm glad that I made the switch.

The reason I chose the perforated drum/slow motor configuration is from all of the posts I've read, going back and forth, more people who have switched back to the perforated drum are saying they prefer the development over the solid drum. The perforated drum has louvres on it to give you some level of roast control if you choose to play with that. The solid drum does not have that. I also got the 72 RPM motor as an extra in case I want to mess around with that configuration. I did also read that the solid drum, not the perforated drum, was a bit easier to roast with. I think the learning curve may be a bit steeper with the perforated drum but will be worth it in the long run. Then again, I can always buy a solid drum, right?

Cheers,

Wayne G

It's hard for me to say about the learning curve between the two going from solid to perforated. I will say that it's way easier to produce palatable coffee with the perforated. That's my experience at least.

It's really cool the Huky can be tricked out in a variety of ways; or used bare bones. Some of the practical differences between Solid and Perforated drums are profile development/Artisan curves and similarity to larger drum roasters. The Perforated roast curves are quite different than Solid curves; so the profiles most likely don't translate between the two. If your looking to learn roasting and move up to a larger machine; the solid drum is a better choice.

Of course one can get both drums and switch to the other one; which is going to require disassembly/reassembly working with small stainless fasteners and the stainless shroud.
In that case the perforated drum version needs to be ordered with the spare solid drum.

I'm going to disagree.. Roasting on these 2 variations are very similar. I take the same approach with a few small differences. I believe that either would suffice to learn and eventually work up to a larger roaster.

I'm going to defer to Johnny and Kfir when it comes to using both drums on the Huky. BellaTaiwan has gas roasters with perforated cast iron drums up to 4K and maybe larger; so it is possible to roast commercially on a "direct fire" designed machine at least on a small scale.

Doesn't Papa Lin roast using a perforated drum machine?

http://www.papalins.com/

I just confirmed my Huky 500T order a few minutes ago with Mr. Li. I went with the 48rpm motor and perforated drum. I saw some posts where people were seasoning the solid drum. Does the perforated drum need to be seasoned as well?

Wayne G

So glad I held off buying one!

Why is that?
I don't understand.
Did something you like better just show up on the market?