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Saturday, 25 May 2013
Shane,
Got the new clip, and pop riveted it on. Must have taken me all of 2 minutes!
Just completed roasting 20 pounds of various beans, and I LOVE the new clip!!!!
No more fiddling around with the pin, just pop it out, flip the clip, dump the beans, and on to the next batch.
As you mentioned in your review, a bit less noise, and much faster turnaround times between roasts.
Still regret not going with the 6 pound drum.
Best Wishes,
Jay Michels
Hey Shane!
Tomorrow is the big day! Grand opening at our 1st farmer's market - final health inspection at 8:30 AM and we will be completely licensed through the city and state as roasters! Deb and I have been working around the clock getting everything ready, Thank you again for all of your help and advice along the way! We will be taking a bunch of pics tomorrow as we will be roasting on site, but am attaching a pic of the roasting setup for you to see. We will touch base with you after the next couple days of markets and let you know how it went. Still have another 30 lbs to roast...and about a million minor last minute things! Thanks Again for helping us get here!
Hank and Deb
Las Vegas Coffee and Roasting Co.
This is a write up by Oaxaca Charlie,
A commerical roaster located in British Columbia Canada
It was posted on Sweet Marias mail list on 9/5/03
I got one of Ron Kyle's roasting drums for gas grills. Just a
little one, 8" in diameter and 12" long. All stainless
steel-perforated with little holes, with solid end plates and
big stirring vanes inside. I had him put the holes for a
roticery connection in the endplates, in case I want to use it
in a gas grill instead of just on the roller system I have in my
brick oven.
First roast-I'd finished roasting my orders for the day, and the
oven was down to max. temp of 450 degrees, so I just put
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
This is a email I received from Adam Jahiel: http://www.adamjahiel.com/
I'd like to thank Ron for producing his roasting drum.
After quite some time of struggling with my Alpenrost, or Alpenusuallyrost, or Alpensometimesrost and sometimes not rost, I can tell you that Ron's RK DRUM drum is a GODSEND. At our house, we go through so much coffee that the Fussyrost usually sits on the counter in the kitchen, taking up space for days, because we have to roast so often. With the RK Drum, on the first try, I loaded it up with a couple pounds of Malabar Gold, popped it in my Weber Genisis Gold Grill after a preheat, sat in front of it keeping an eye on the thermometer, and shortly, crack,smoke, crack (I'm referring to the coffee roasting process here, nothing illegal), and suddenly, I had a bunch of perfectly roasted coffee. No muss, No fuss, No Alp. And this was just my first attempt!
Thanks, Ron, you now join the ranks of my other hero Les, maker of the THOR TAMPER. In this increasingly mechanised and mass-produced world, I am delighted to have your lovingly, hand-made products in my home, improving my life.
As for the ALP, maybe target practise?
Best,
Adam
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