Shane, got the roaster up and running this past weekend, did a burn in and
two batches on Sunday (1 pound and 2 pound) and then had to hurry off to
other things. Last night i put the the roaster to work and roasted 15
pounds in about 2.5 hours! however i had to take about 20 minutes to make
some adjustments to the rotisserie rod, it must have been off center because
it was clicking pretty loudly. the largest batch i did was 3 pounds, wow i
am loving this thing already, and once i bump it up to 4 pounds things will
move much quicker. give me a few weeks of using this and i will write a
complete review you can share with others, i went to bed last night feeling
great that i had roasted a weeks worth of orders in a little over 2 hours,
and the coffee was packaged, labeled and ready to go to the store, and i
don't have to think about it until next week. Thanks for a great product
and excellent support.
Sommers Coffee Co
This is a note to let you know I have been having great success with my drum. Thanks for the effort you put into its design and construction.
Mike Simanyi wrote:
Just had to post. I received my RK drum and 50rpm motor setup last
week and fired it up for a few small roasts (1 to 1.5 pounds each). I
slightly over-roasted the first batch while trying to dial-in my
thermometer readings and reconcile them to the instructions I found at
Ron's site, but the next batches went like clockwork.
Three words: Oh. My. Gosh!
The scent of the roast is amazing. Using the I-roast, 2nd crack was
always exceptionally subtle. With the drum it's like firecrackers.
And darn near the most entertaining part is pouring the smoking mass
of beans into the sifter and holding them over the fan for cooling.
Within about 75 seconds they were almost to ambient temp... and
smelled AMAZING! One of my neighbors came
over to inquire. Turns out
her daughter manages a shop and knew someone was roasting coffee, so
they were curious about the smoke coming from my back yard.
I did the first roast was on July 1st, and I tapped into that for a
press pot yesterday morning. It was absolutely fabulous, so much
mellower and more complex than the best I could do on the I-roast.
(Not slamming the I-roast here - it's a wonderful machine - just
trying to compare the results.) And last night I broke out some of
the Moki's Farm for the July 4th party guests to try. It had degassed
for three days and hooked several of the guests so well that they were
asking for all kinds of details.
My thanks to Ron, Tom and Maria for presenting the opportunity.
I bought one of Ron's drums years ago. It is drum #7 . Out of curiosity, do yo know (ballpark) how many of these have sold so far?
I checked on the "reviews and found an old post dated 2003. See below.
"This was a unsolicited post on Sweet Marias forum by Adam Jahiel on 11/2/03"
Just wanted to check in. My roaster has been sitting outside for close to 6? years now here in Wyoming, sometimes covered with snow and ice. Can't believe how well it has held up.
What I love about the RK drum is what I think scares most people away. At first look, an RK drum with a BBQ looks like you have no controls. The opposite is true! With a RK drum setup you have total control! It is the only home roast system that I know of where you have the power and control to roast from 4 oz to 4 pounds of coffee. Where people get in trouble is not realizing the flexibility of this system of roasting because they don’t go beyond the first look. After 20 years of homeroasting using every type of roaster from the new commercial home models to roasting over fire with an antique popcorn popper, I think I am qualified to say the RK drum is the best home roaster you can buy for less than $1,500.00. I have not found a limitation to my RK system yet. After spending $150.00 on a commercial machine a few years ago, it only took me a month to go back to my $3.00 popcorn popper.
The RK drum reminds me of roasting over fire with the popcorn popper except it gets rid of those dimensions that need to be consistent for a good roast every time. The RK drum moves the beans at a consistent rate. The RK drum keeps the beans at the right place to receive the heat they need to roast. The RK drum gives you a way to control the heat. So, instead of five dimensions to control, the RK takes care of three and leaves the roaster with the two most important dimensions to control, time and temperature. It lessens the
need to be accurate in how much coffee you roast because of its power. Try to vary the weight of an air roaster by more than an ounce without it having a major effect. As you will see below, load does make a difference, but again, you have control over it before you start the roast. All electronic machines handicap your roasting by their inherent limitations. Once you learn how to use your RK drum it is very easy to have perfect roasts every time.
The last thing I like about my RK is that it can be used to roast like a fluid bed (air) roaster or like the commercial drum roaster depending on your profile. Right now in my roasted supply I have an espresso blend that was roasted like a big commercial drum roaster. It has those deep complex coffee flavors that drum roasting is known for. On the other hand, I like the taste of a bright Central American coffee roasted in a fluid bed roaster. I have a Costa Rican coffee that is nice and bright and makes a wonderful vacuum pot of coffee. No other method of roasting that I know of gives that kind of flexibility. I have my thermometer mounted so it is even with the middle of my drum.
Personally, I have settled on one to two pound roasts most of the time. At Christmas I did two four pound roasts and at times I do as little as four ounce roasts