Zach And Dani's Coffee roaster Instructional Manual - page 11
Zach & Dani’s™ Instructional Guide and Roasting Journal
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Kenneth Davids’ Roasting Journal
Note that “roast ‘em ‘til they’re brown” improvisers don’t need to fool with charts like this one. Be prepared to
accept the fact that no matter how consistent you are, roasts still will differ from session to session. Tasting and
making observations about surface oils are activities ideally carried out the day following the roast.
18
Zach & Dani’s™ Instructional Guide and Roasting Journal
Coffee Name Roast
Roasting Time
Describe the Roasted Coffee
What do you like about it?
Date
(including cool-down)
(color and appearance, surface oils)
(acidity, body, taste, aroma, complexity)
(minutes)
(for dark roasts: sweetness, pungency)
Colombian
Dark, Rich, Strong chocolate-like Smells great, slightly sweet aroma,
Supremo
04/15
26 minutes
brown color, Slightly oily,
medium-body, smooth taste.
Uniform roast.
Try 27 minutes next time.
Concerns
Unit will not turn on.
There is nothing on the display.
The display works but the roaster
won’t start.
Roasting times are inconsistent.
Mid way through a cycle smoke
appears to be coming out of the
bean roaster.
The unit speeds up with five
minutes left in the cycle.
After running the coffee beans
through a maximum cycle the
beans aren’t as dark as I would
prefer.
There is an excessive amount of
chaff blowing out of the roaster
near the top.
TROUBLESHOOTING
Possible Solutions
Make sure unit is plugged in.
Check outlet or power source.
There is a safety cut off switch under the cover of your
coffee roaster that is triggered when the cover is
removed or improperly placed. The roasting chamber
and cover must be properly placed before the roast
cycle will begin. The roast cycle will not activate if
either of these components are out of position. Re-align
cover and chamber to activate the roaster.
From time to time your household voltage may vary,
this will proportionately change roast characteristics.
All beans are not created equal. Some batches of
unroasted beans contain more moisture and require
more time to roast. Beans from some countries roast
differently from others.
Decaffeinated beans take less time to roast than regular
unroasted beans.
Trial and error is the rule of thumb. When roasting a
new variety of bean follow it thru the cycle noting the
time it took to get it to your desired roast. Use your
roasting journal to chart your progress.
The front or rear rubber seals were improperly
installed or missing altogether. It is advised that you
clean the screen after every use.
Make sure that the auger is turning. If the auger is not
turning or if smoke is thick, stop roast cycle
immediately by unplugging the roaster. Let roaster
cool then empty the chamber of all partially roasted
beans. Make sure that none are stuck under the auger.
Reload and try again.
This is normal. The roaster automatically shifts to a 5
minute “cool down” period at the end of every roast
cycle.
Your bean roster is equipped with an option to add up
to 5 minutes to the roast time within each roast cycle.
Note that the time can only be added during the roast
stage, prior to the cooling stage which takes place
during the last 5 minutes of the total cycle, and that
the maximum setting on the display will never exceed
30 minutes.
Extremely dark roasts can be achieved by roasting less
than the recommended 5 oz. bean load per cycle.
The front rubber seal was improperly installed or is
missing.