once the roasting is done, is there a need to still shuck the beans before grinding?
442928
The roasting process causes the "skin" or chaff to flake off during the final stages. The is a chaff cup and screen provided. Most all of my reg roasts are 23-25 minutes total, including cool down.
442929
I'm not clear about this question. I just put my finger in and slide it around to get rid of the bits of chafe that are clinging to the side. Is this one of those overthinking the problem things?
442930
There is a small amount of chaff left on the beans. I use a colander to sift the beans a little after roasting to get rid of the remaining chaff. This roaster does a pretty good job of removing the chaff.
1968558
To get to a full city roast, the SR500 takes 2-3 full cycles, about 18-28 minutes. It does a crappy job of taking care of the chaff. If I run the unit at low fan speed to increase roasting, the beans striate: Spanish roast at bottom and almost green at top. If I run the fan speed high enough to get good flux, the beans don't get roasted. Cannot recommend this unit.
1255051
I've roasted over a hundred batches with the FR SR500 and although there is a caramel/burnt sugar smell afterwards, I've not had much smoke. It is a good idea to roast under a kitchen hood to help eliminate the smell, but I don't even turn on the fan anymore as we've gotten used to the smell. Can you tell me about your roast:Are you new to roasting? How dark did your beans get? Did you reach second crack? How long did you roast?
1732649
I'm surmising that you are concerned with waste of precious beans. Fear not. The exit end of the grinding mechanism is the last part of the unit that the coffee bean touches; the grind falls directly into the filter or canister. There is no chute or funnel to retain ground bean. There naturally will be grind left in the business part of the burrs when it shuts off, but that is not wasted, it just flows out at the beginning of the next grind.Now, if you are inquiring as to the capacity of the canister which is shown in the photograph, that exceeds one cup. The weight of the grounds which it contains, I cannot tell you. Considerably less than can be put into the top hopper, that is for certain. I'm surmising that you are concerned with waste of precious beans. Fear not. The exit end of the grinding mechanism is the last part of the unit that the coffee bean touches; the grind falls directly into the filter or canister. There is no chute or funnel to retain ground bean. There naturally will be grind left in the business part of the burrs when it shuts off, but that is not wasted, it just flows out at the beginning of the next grind.Now, if you are inquiring as to the capacity of the canister which is shown in the photograph, that exceeds one cup. The weight of the... » Read More I'm surmising that you are concerned with waste of precious beans. Fear not. The exit end of the grinding mechanism is the last part of the unit that the coffee bean touches; the grind falls directly into the filter or canister. There is no chute or funnel to retain ground bean. There naturally will be grind left in the business part of the burrs when it shuts off, but that is not wasted, it just flows out at the beginning of the next grind.Now, if you are inquiring as to the capacity of the canister which is shown in the photograph, that exceeds one cup. The weight of the grounds which it contains, I cannot tell you. Considerably less than can be put into the top hopper, that is for certain. « Show Less
2177294
Grinding your coffee just before you brew it is literally the single most important thing, maybe after only using fresh beans less than 2-3 weeks old. For the price of this I would suggest getting a Hario hand grinder, keep using your current brew method and get this at a later time.
1457503
Yep, if you use the saute option first with the lid off. After the first ingredients are cooked to your liking you can add beans and water, lock the lid in place and set a manual time to pressure cook the beans. Depending on the beans you are using (larger beans such as chickpeas) you may want to pressure cook them prior on their own and drain off the froth. I personally prefer to do that to help eliminate gas. I even take the whole gas issue further by sprouting the dry beans first.
1110749
Yes, if you want to grind different beans you should clean the burr every time, there is a space under the burr that i dont believe is accesible to clean, hope it helps.
1765309
I measure the beans with a coffee scoop before putting them in the grinder. Works fine, but if you are used to a timer, it may take awhile to get it down. The knob on the side can be turned a lot or a little. If you are unsure, put less beans in than you think you will need. I don't like leaving beans in the grinder. I've been very happy with my grinder. I bought the Precisio after returning the Encore as I do all different coffee preparations. I think the "timing" mechanisms are the same on both.
2113109
Yes, it will grind roasted coffee beans as fine as talcum powder if you want it that fine, or more coarse if that is your preference. I have even used it to grind green coffee beans (which are very hard, and thus extremely difficult to grind) to a fine powder. It does heat up a little during the grinding, and the thermal switch may cut in before you get the beans fully ground. To reduce the risk of that happening, I freeze the beans before grinding them, by placing them in the fast freeze section of my freezer about an hour before grinding.
736299
Not after they are roasted but if you save seed from mature chile before roasting you can.
341782
LOL, I haven't used it yet! I believe it is. I washed it and put it on the counter. I have beans to grind next week when my current batch runs out.
10944
You want expresso grind to be powder like and feel smooth between your fingers. If your beans are freshly roasted you can try one step less fine because the beans have a little more moisture in them. Really fresh ground beans should brew with some "crema" brown foam on top. That amount of crema is a clue to freshness. Different beans with different roast times also can change the "best" grind setting. Experiment, LOL
118630
I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from... » Read More I do - a caveat though: I had to mod the thermostat to get higher temps for darker roasts in a reasonable time. It's not hard to do.I've roasted with this model for 6-8 months, actually I just did about 1/2 lb through mine in several (4?) batches this evening I encourage everyone to try. It isn't hard at all. Just watch and listen. Sweetmarias.com has a guide that is helpfull.Doesn't make very much in each roast session but that means you usually have coffee at most 2 days old. I glued a piece of nylon screen across the intakes on the bottom to stop the chaff from sucking through and burning.Some people make a chaff catcher, but I just roast in the garage and sweep it up.Drew - « Show Less
1248867
I think so you may have to grind it first if don't want salt chunks. The maker says to dehydrate in the oven before grinding is best.
1071948
Yes it did need to be grounded ...but a good relatively inexpensive coffee grinder is a good investment for the long run since one will be using these beans for future cleansing...
1451783
I always store mine in a hermetic jar and don't notice a significant deterioration in the quality by the time I get to the last beans. Americas Test Kitchen has recommendations regarding storing coffee so whatever works best for you.
2036018
I've had my Gene Cafe for 4 years and have roasted well over 400 pounds of beans without any problems with the heating element. I do follow the manufacturers suggestion of allowing the unit to rest for 1 hour before roasting the next 1/2 pound batch.