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Post by johndepew on Jun 9, 2015 10:52:21 GMT -8
Guys, I roast coffee on a VERY small scale for sale at the local market where we sell our produce etc., and I've lately been wondering about roasting in a rocket powered black oven. Coffee roasting produces quite a bit of smoke, and I've long thought, wouldn't it be cool to route that smoke back into a batchbox to be burned in the riser, thus the roasting coffee would actually provide some of its own heat in a cyclical fashion. So then I was thinking, could I make a secondary secondary air inlet that actually pulls from a post-riser black oven in the cookstove I'm building? I'm not sure just yet how that would look in practice, just curious if anyone has had a similar idea and already tried something like this, and what your results were...Thanks.
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Post by ericvw on Jun 11, 2015 17:01:34 GMT -8
Would love to see an actual working model, johndepew! |
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Post by mkrepel on Jul 8, 2015 14:01:29 GMT -8
Interesting idea. I am interested in all things coffee.
I suspect that a black oven would feed back a fair amount of CO2 especially since roasting coffee releases a LOT of CO2 according to what I have read. This might not allow air from that source to work as secondary air. As Eric says, I would love to see an actual working model.
Roasting my own coffee has been a personal goal for a while and I would be interested to see what you come up with. The biggest drawback I see to roasting my own is the smell that wafts around the neighborhood wherever there is a coffee roaster. I think it is better than most industrial applications, but it can still be a little objectionable. The advantages of a wood-fired roastery are obvious though. Coffee roasting seems to be very energy intensive.
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Post by johndepew on Jul 24, 2015 17:13:41 GMT -8
The downside to wood-fired roasting is a significant loss in control of temperatures, and therefore consistency. I have postponed any further thought on this project until I finish several other more urgent things that I've already started.
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Post by Daryl on Jul 25, 2015 1:43:55 GMT -8
Test with cooking with bricks or clay outside. You will be shocked at the consistent and steady temps.
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Post by johndepew on Jul 25, 2015 17:32:22 GMT -8
You could be right. Coffee roasting does require a bit narrower range to hit consistent roasts, since the difference between a light and dark roast is really only a few degrees of bean temperature. That said, I have not really run the tests you mention, I just have assumed from watching my stove at home that the heat output would be rather hard to control to that level of consistency. I could be utterly wrong.
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Post by mkrepel on Apr 21, 2016 9:37:19 GMT -8
There are wood-fired roasters out there, but I know absolutely nothing about their construction. I suspect that they use a steel oven and circulate flame around that. Kind of like the Aprovecho low mass rocket bread oven.
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