Kaldi Wide - Page 3

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
Capuchin Monk
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#21: Post by Capuchin Monk »

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Capuchin Monk
Posts: 1282
Joined: 15 years ago

#22: Post by Capuchin Monk »

hankua wrote:How do you plan on managing air flow and chaff collection?
With a stainless steel pot, some water and a cover with adjustable vent opening.

Right is in, left is out, the pie shaped opening is adjustable for controlling air speed. Out air is 101 degrees F max (digital thermometer in place) which is less than mid afternoon temp in July at many parts of US so the air mixing / cooling works.


Chaff collection works well too. No need to use vacuum, just pour it down the toilet.

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hankua
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#23: Post by hankua »

Very ingenious, good job!