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CoffeeAir Coffee Roaster

If you do not read and re-read these instructions until you are familiar with the operation of this roaster, you WILL ruin coffee, you WILL be burned, and the roaster WILL be destroyed. Electrical Hookup 1)This roaster requires a 240V 3 wire plus ground, 30 amp circuit with a dual-gang breaker. The wire from the breaker box to the roaster must be 10 awg or greater. 2)The ground must be used and connected for safety. 3)The cord from the roaster control box has 4 wires, a bare copper GROUND, a WHITE neutral and two BLACK hot wires. 4)Before powering on the roaster, use a VOLT METER to: 1.Verify 120VAC from BLACK to WHITE neutral. 2.Verify 120VAC from the other BLACK to WHITE neutral. 3.Verify 240VAC from BLACK to BLACK. 4.Verify 0 (zero) VAC from WHITE to GROUND 5.IF ANY OF THE ABOVE ARE NOT CORRECT, DO NOT POWER ON THE ROASTER!!! Have an electrician troubleshoot the house wiring. Electrical Controls On the control box, the left temperature controller displays Environmental Temperature (ET) and the right controller displays Bean Temperature (BT). The large switch on the front of the control box powers the blower and the controllers (down is off). The small switch under the left ET controller turns on the heat elements (via a relay), down is off. The dial between controllers adjusts the blower speed.

Roasting Coffee UNDERSTAND THAT THIS IS A DELICATE YET POWERFUL MACHINE THAT WILL GET TREMENDOUSLY HOT!! THIS MACHINE IS DESIGNED TO BREAK IF IT IS DROPPED, NEGLECTED OR MISUSED. IT CAN AND WILL BURN ANYTHING THAT COMES IN CONTACT. ** Verify all electrical connections before proceeding. ** Before roasting coffee you must have an apparatus prepared to cool a large quantity of coffee beans. ** The roaster must be placed on a solid and LEVEL surface.

** Use a level to make sure the top of the roaster is level.

*** METAL AND GLASS SURFACES WILL BE DANGEROUSLY HOT DURING AND AFTER ROASTING *** 1)Measure out the amount of coffee for roasting, a maximum of 1.2 Kilograms (2.6 pounds). 800 grams is the ideal batch size for this roaster, however you can get great success with smaller batch sizes as well.

2)Make sure the aluminum screen air inlet is clear of any debris, and maintain a clear airflow pathway throughout the duration of each roast.

3)The Thermocouple (TC) probe imbedded in the top of the roaster measures ET. The tip should be positioned

over the middle of one heat element. Once set, care should be taken not to disturb its positioning, otherwise future roasts will measure ET differently.

4)Place the hopper in position on top of the roaster with the viewing glass facing the control box. Rotate the aluminum bar out of the way as needed.

5)Rotate the aluminum bar across the back of the hopper. Using gentle pressure, press down on the aluminum bar and latch the aluminum bar under the screw, securing the hopper to the roaster top.

6)Insert the bean TC (thermocouple) approximately 2 inches into the hole below the viewing glass.

7)Make sure the heat switch is turned off (below the ET controller). 8)Turn on the power (large switch on the front of the control box). 9)Adjust the blower speed dial to about 1/3 power. NEVER TURN ON HEAT WITHOUT AIR FLOW. THE HEAT ELEMENTS WILL FAIL QUICKLY!!! 10)Once air flow is set to 1/3, turn on the heat switch (below ET controller). 11) Place the lid on the hopper and adjust the lid so that most of the hopper is covered. If the lid fully covers the hopper it may be blown off. Adjust the lid so that it blocks all air flow possible without being blown off.

12) Allow the roaster to preheat and come up to temperature for at least 5 minutes for a 1.2 kilogram load. Do not load beans until the roaster has fully preheated. 13) Load the measured amount of coffee beans from step 1. To load the beans, remove the lid and carefully but quickly pour the beans into the hopper. If the beans are poured too slowly they will be blown out by the air

flow. IMMEDIATELY PROCEED TO THE NEXT STEP! 14) Adjust the air flow for proper bean circulation. Proper bean circulation changes with each load of beans, and changes constantly during each roast as the beans dry out. To find the proper bean circulation, turn the blower control very slowly up or down until the beans JUST BEGIN to circulate. Once you can see the plume of beans falling smoothly through the viewing glass, turn the blower down in very, very small increments so there is JUST ENOUGH air flow for the beans to circulate. Full Batches of beans will not roast properly with more air flow than needed. 15) Put the lid back on the hopper, covering as much of the opening as possible without the lid blowing off. 16) DO NOT LEAVE THE ROASTER UNATTENDED DURING ROASTING!!! You will get better bean flavor and shorter roast times when the flow is adjusted every minute or so to maintain the minimum possible air flow to keep the beans circulating. As the beans roast and dry out, the flow MUST be adjusted down. ***TIP*** If you want to extend roast time, or lengthen a phase of the roast, you can turn the air flow up. More air flow = longer roast time. Less air flow = faster roast time. 17) Monitor bean temperature on the right controller throughout the roast. First Crack should occur around 405F and second crack around 440F depending on the bean origin. 18) Have your bean cooler ready. 19) Once the beans have reached your desired final temperature (or color, or aroma), LEAVE THE BLOWER TURNED ON, but turn the heat switch off. 20) Allow the blower to cool the heat elements for 30 seconds, or until ET comes down under 200F. 21) Turn the blower off. EVERY PART OF THE HOPPER METAL AND GLASS IS DANGEROUSLY HOT!!! 22) Remove the bean temperature TC from the hole under the viewing glass. 23) Use gloves or an oven mitt to unlatch the HOT aluminum bar that holds the hopper in place. 24) Once the aluminum bar is moved out of the way, use the wood handle to carefully lift the hopper off the roaster and dump it into your cooler. 25) Place the hopper back in place on top of the roaster. 26) If you are roasting another batch right away, go to step 5. 27) If you have finished the roasting session, put the hopper back in place on top of the roaster and lock it in with the aluminum bar. (see step 5) 28) Turn the blower on (large switch on the front of the control box). 29) Make sure heat is OFF and allow the roaster to cool for a couple of minutes. 30) Turn the roaster off until next roast session.