2016

QUEST M3s Coffee Roaster-110V

(Semi-direct fire semi-hot air)
Instruction Manual-2016

【Assembly Tips】
➢ When using the roaster indoors, please use it near the window. The roaster should be used in a well
ventilated location so that the smoke is easier to suck out.
➢ Do not use any voltage stabilizer or booster on M3.
➢ The rear half of the pipe at the top of the roaster (close to the control cabinet) can be the handle
when you are moving the M3 roaster. When carrying with the pipe, please hold the pipe firmly
and take the roaster straight up or down softly without shaking. If you feel the pipe moving when
you are holding the pipe, it is normal because the pipe is not firmly fixed in the socket. The roaster
weighs 11kg, so when you are trying to carry the roaster, please take account of your own arm
strength.
Page 1/7
2016
➢ This roaster is heavy and can not be dropped or rudely placed. Please place the roaster carefully. After
placing the roaster properly, please attach the wooden lugs, you can find it at the reverse side of the bean
entrance cover, and the cooling chamber cover. The bean collector should also be attached with lugs on
the two sides. Take out the green bean measuring cup in the cooling chamber. The filter plate should at
first be inserted obliquely and then made level on the 4 fixing points. (The side with sockets should be
placed on the deeper side <not the side with the fan motor> and then the filter should be inserted into
the socket. <the filter sockets with concave edge is the upper side>)
➢ Screw the balance weight(84) tightly on the handle of the roasted bean exit.
➢ Screw the thermometer into the front socket to the end and then reverse it until the number is seen
uprightly. Then, slightly fasten the screw.
➢ Insert the trier(73) into the socket on the front cover. (The protruding point should be put into the socket
when the trier is not in use.)
➢ If electric-meter (51)needle does not pointed at “0” when power not plug on; softly turn the adjusting
screw in the middle of the electric-current meter to make the indicator return to zero.
➢ On the upper-left of the control panel, the electrothermal current meter (51)shows the heat level. 110V
model: 0.5A (A current x 110V voltage = W) with each calibration. On the upper-right is the timer
switch(54). On this roaster, the timer switch is not use as a timer but only a safety switch for the
occasion in which the roaster is left on. To use this switch, just turn it to be over your roasting time and
turn it back after finishing roasting. (The calibration at the 6 o’clock position is the main power
OFF; 9 o’clock is about 10 minutes; 12 o’clock is 20 minutes; 3 o’clock is 30 minutes. The switch
can be turned back to OFF from any position.)
➢ The knob at the bottom-left(56)is for the heat level control (to adjust the current level of heating
elements). With the current meter, the heat level can be seen (the speed of heating).
➢ The knob at the bottom-right (58)is for the blow level control. Zero points at upper is the smallest
blew level position, for easy roasting, use 2 while the whole roasting process. The maximum blew level
position(the most right-side) is used to suck out bean silver chaffs in the drum(while roasting begins
around 4~6 minutes, if there are much silver chaffs shedding when you see through the window, turn
blew level to maximum for 2~3 minutes)to cool down coffee beans(put bean cooling tray onto the
control tray(444), cutting of the heat wind tunnel and turn to sock in fresh air upper bean cooling tray to
cool down temperature of cooked beans).Other blow level can be set upon reflections. 0~2 is suggested
value.
While last stage of roasting, turn heat level to higher can help speed up roasting time and color on. It
depends and need proper usage, too much would make beans over Caramelized or bitter.
(The design of M3s is making drum in charge of heat spread to bean center, and blew level in
charge of Caramelization and to color)
➢ The return button next to power cord is over-current protection return switch. After you plug on the
power cord and turn on timer switch, you can try to push this button if M3 has no action. Back normal is
Okay. If M3 stop moving again, that means M3 is malfunction and need to send back for repairing.
➢ Below M3s is silver chaff collector drawer(27). Before using after just buy a new M3s, put on wooden
handle(27).This drawer is for collecting silver chaff; for normal cleaning by take out the drawer and
Page 2/7
2016
pour them out.
【Application of Trier(73)】
1.When trier is not in use, it is fixed in the front cover of the roaster. The front protrusion of the wooden
handle needs to be inserted into the concavity of the socket (bottom-left); otherwise, there will be beans
remaining in the trier while inserting green beans.
2.When sampling, slightly draw out the trier. After the protrusion leaves the concavity, turn right
immediately until the protrusion faces upwards and keep the position for 1 to 2 seconds (the beans will
get into trier). After drawing out trier, observe the colour and smell of the beans and then insert trier
back right away. (If the socket is open for too long, the temperature may be influenced, especially at the
later stages where the temperature is more sensitive before letting the beans out.)
3.When inserting the trier back, keep the protrusion upwards. After inserting it to the end, turn trier left
until the protrusion enters the concavity (this is for pouring out the beans and empty trier).
4.To put it simply, the application procedure is as follows: use the right index finger, middle finger
and thumb to slightly draw out the wooden handle until trier can be turned. Next, make trier turn
right to make the protrusion upwards. Afterwards, draw the trier out to observe and smell the
beans. Then, keep the protrusion upwards and insert the trier back to the socket to the end.
Finally, turn it left to make the protrusion enter the concavity.
5.When the beans being roasted are lighter than 120g, the sampling may be influenced that the
beans may not be easy to get. The other functions will not be influenced.

Turn on the Roaster and Begin the Roasting

Attention:˙This roaster is a high-temperature oven. Do not touch the unrelated parts

when using it. Never put fingers into the roasted bean exit (there are blades
inside)˙Nearby supervision is required during the whole process. ˙Within one hour after
the process, heat still remains on the roaster so please prevent the roaster from being
touched by other people or flammable objects. ˙The roaster should be particularly kept
away from children.˙When the roaster is not in use, unplug the roaster and properly
organise the power wire. ˙Please try to use the electric sockets with ground connection and
make sure the voltage is 110v. Do not use the step-up transformer to increase the voltage.
˙The extended wires and adapters may reduce the power. Try not to use them. ˙If it is
necessary to use the extended wires or the adapters, please use the thicker wires and the
plugs and sockets which are able to afford high current.˙(Can afford current above 15A)

A. Preheat the roaster when it has not been in use for a long time：

Insert the power—110v. The cover of the roasted bean exit should be properly closed.
➢ Turn on the main timer switch to 10 o’clock position (to prevent you forget it’s now preheating), so
that the drum and the cooling fans under the machine box will begin to revolve.
➢ Turn the blow knob to the lowest level “0”
Page 3/7
2016
➢ Turn heat level switch to make the current meter indicate 9A and begin to preheat (in order to
shorten the preheating time, the highest heat level can be used; however, remember to turn it
back to the normal level by the time the temperature is reached. lowest level “0” is required
during the preheating.

➢ B. Bean Insertion：

➢ The capacity of a full measuring cup, with the top level with the cup edge, is about 150g (different
bean varieties may cause slight differences). First of all, for the green beans, use the bean collector
to sort out the scrapings, unsuitable beans and other miscellaneous substances (or these may
remain in heated zone and become difficult in clearing). When using the measuring cup to pour
the beans directly, please use the left or right hand side of the square bean entrance(762) to pour
the beans in so that the beans will not enter the wind pipe. After applying this method for a few
times, you will be familiar with the process. If the beans accidentally enter the wind pipe, use the
tail of a brush to get the beans out (or use a funnel).
➢ The reason for turning the knob to the 10 o’clock position during preheating is to avoid negligence
(M3 is very quiet and makes no smoke during the preheating and is therefore easy to forget). Before
inserting the beans, turn the knob to be over the predicted time. If you forget to do so and the roaster
stops during the process, just turn on the switch again.
➢ After the temperature reaches 150-175℃, adjust the appropriate roasting heat and blow level (bean
weight 150g: 8.5A; 200-250G:8.5A-9A and then insert the beans (This bean inserting timing is a
reference value). The timing can be advanced or postponed based on different need; however, either
way will influence the total time length of the process., the higher temperature at which the beans are
inserted, the shorter the process will last.)Shorter time makes sours, longer time makes bitter. The
higher in color is sourer; the darker in color is bitter. In personal point of vier, while the first crack to
the first stage of second crack is ideal medium roast.

➢ C. Heat Level Adjustment:

➢ When using the same heat level during the whole process, refer to the following advice (can be
adjusted when necessary): when the beans weigh 150g:8.5A; 200-250G:8.5A-9A Exhausting level at
2. If roasting process takes too long (bitter), the heat level can be slightly increased, and vice
versa (soar), slightly decrease heat level. The different levels can be changed and experimented to
find out the most suitable combination.
➢ The current will begin to be stable in 2-3 minutes after the heater begins to work; therefore, check the
current after 3 minutes after the heater begins to work is appropriate.

Easy-Roasting
➢ It is suggested that people who just begin to use M3s can use the easy-roasting first. After you get
familiar with the process, you can try your own ways.
Page 4/7
2016
➢ Use 2 as blow level, heat level at 8A with 150g beans, 8.5~9A with 250g beans. In 10-20 seconds
before the bean-out temperature, turn off the heat and use the highest blow level to suck out the
silver skins, and then, open the exit to let the beans out. If prefer to shorten roasting time, use
bigger heat (soar); to longer roasting time, use lower heat level.(bitter)˙(All the figures can be
changed with your own preference.)
➢ If it’s too fast from 1st crack to 2nd crack (too much heat), then next time you can try to turn 0.5A
lower heat. Or after the 1st sound of 1st crack to decrease heating rate to get a complete
caramelization (Dry aroma, tastes more smooth)
Try New Method

Bean: 250g
Heat level: 8.5A; blow level: 0
Upon 150 deg C, Adjust blow level to 2
Bean Out timing: during 1st crack or early 2nd crack

➢ Above data can be adjustable by users own, The point is to understand how every adjustment
would influence and changes for roasting beans.
➢ At the beginning, roasting a exact quantitative beans(for example 150g or 250g) and a certain kind.
It would be helpful for understand the changes of roasting.
➢ For continue roasting, don’t turn off heat completely. Turn to small heat (for example 5A), so it
won’t influence the roasting temperature increasing of the following bean inserting.
➢ If you have the spirit to explore, M3 is a roaster that can be manually adjusted. It has many
different combinations of roasting methods. Boldly and systematically, try to apply your
imagination and creativity with the principles of cooking so that your own preference for flavour
can be found soon.˙
➢ You can boldly try other roasting methods. ˙The flavour has no standard. ˙The point is to try to make
the one you like.˙

➢ D. Bean Cooling
➢ After letting the beans out, put the roasted bean collector in the cooling chamber (444)on the rear
control cabinet, turn the blew level to the highest level to cool the beans down, and use the bean-
stirring stick to make the beans even. ˙After 3~5 minutes, examine the beans (not the metal around)
with hands. If the beans are already as cool as the room temperature, they can be taken out. ˙(If the
beans which are being roasted have a lot of silver skins or are over 200g and the silver skin filter cup is
already over half full before the roasted bean tray is put into the cooling chamber(446), the filter cup
can be taken out before the roasted bean try is put into the cooling chamber so that the cooling will be
more effective.) Or, take out the filter cup first and then cool the beans down.

➢ For lots of silver skins’ bean, the filter cup can be taken out for clean while roasting for once.

Page 5/7
2016
Roasting Style Selections(deep or light)：
➢ The timing for letting the beans out is about 195~210°C, depending on personal need. At the
beginning, the sound of bean crack and the temperature figures at the moment can be compared to set
the standard (as the tested objects are solid beans but not liquid, the displayed temperature differs with
the position of the testing stick and the area of the testing stick covered by the beans. Therefore, the
difference between the displayed temperatures may only be a reference. You still need to find out the
temperature range of your preferred roasting style).(For light roasting, bean out timing can be during
the 1st crack as a reference value, the adjust the roasting level according your preference.
➢ When you use the same bean-out timing, for example 210°, to roast two batches of beans, the one
batch with the higher heat level will finish earlier. On the other hand, the other one with the lower heat
level will take more time. ˙When the higher heat level with shorter time is applied, the sour taste of the
bean may be more obvious (as the vegetable may have the fresh taste when it is quickly stir-fried).
˙When the lower heat level with longer time is applied, the taste may be more complicated and mature,
as the Espresso Coffee Maker may make the coffee more creamy.˙
➢ If the coffee tastes sharply sour, the roasting time can be extended (with lower heat level) or increase
the roasting degree. Or, decrease the heat level at the early stage of the roasting and slower the heat
temperature rising time, turn it back to the original heat level after a while.
➢ If the taste is too light, the heat level can be increased and the time can be shortened to keep more
flavour. Or, use light roasting to increase the complexity of the bean flavour.
➢ See through the window, if there are a lot of silver skins, the highest blow level can be applied for a
short time (30~60 seconds) to suck out the skins. ˙When the hot beans in the roasted bean collector are
to be cooled, the highest blow level is needed.
➢ Before the timing for letting the beans out, turn off the heat and turn the blow to the highest level.

【Clean and Maintenance】

➢ After roasting, sweep all the silver skins in the cooling chamber into filter cup and attach the
filter cup back after dumping the silver skins. Then, turn to the highest blow level (with the heat
off) for one minute to suck out the silver skin in the drum (the force of sucking will be slightly
stronger without the filter cup). At this moment, there is the force of sucking inside drum so that
you may open the square bean entrance(762) cover, and sweep up the bean powder into socket of
the wind pipe and then into the filter cup. ˙Clean the cooling chamber again and then turn off
the roaster and organise the wires.
➢ If there is coffee oil stain need to be cleaned, use alcohol.
➢ Regular M3 cleaning Steps.(When M3 in cool temperature)
➢ Clean filter cup often(Brush filter cup after it’s soaked with warm water for a while)
➢ Clean exhausted fan blade often to avoid pill up thick coffee powder.
➢ Often place M3 upright to pour out the bean chaff in the heating layer.
➢ After M3 is used for several times, the chaff on the exhaust fan blades should be brushed off.
˙The colour changing does not matter. However, the thick chaff must be brushed off or be sucked
Page 6/7
2016
out with the vacuum cleaner. If the chaff are stick on the fans blades for too long, the exhaust
function will be damaged (the fan can be seen when taking out the plate fixed with the filter cup).
Developing the proper habit of cleaning M3 regularly can avoid the tough stains.
➢ After being used for a period of time, the filter cup will be stained with the coffee oil smoke (looks
yellow). Please immerse the filter cup in hot water and then brush it, otherwise the blow and cooling
functions will be influenced.
➢ For perforated drum (drum with holes), more coffee chaff will falling out of the drum (the silver skins
will be sucked out when the blow is at the highest level). Ordinarily, the outside drum layer can be
examined by open the bean out door to check the edge outside drum. When there are some chaff, lift
the front of the legs of the roaster to make the roaster lean 45 degree or stand upright so that the chaff
will fall down from the holes at the back of M3. This cleaning procedure should be performed time to
time. Or, use the vacuum cleaner to suck the chaff from the hole.
➢ When detaching the drum, unscrew the thermometer or thermocouple first. Then, use the standard
accessory hexagon spanner to unscrew the five inner hexagon screws at the front plate, where the
spanner can apply on. When the screws are completely unscrewed, support the square bean entrance
and the wind pipe with hands to prevent them from falling (they are not firmly fixed).
➢ When assembling the parts back, on centre axle of the drum, the side with channel should be
connected with the axle of the centre motor. Slightly rotate the axle into the motor axle until it is fixed.
The proper position is that the inner drum, except for the axle, completely gets into the drum position.
Next, insert one end of the upper pipe into the rear control cabinet (note) and close the front plate. The
centre axle should be accurately inserted into the bearing socket. Make sure the cover is fixed properly
(can be felt), and so are the five screws. Finally, moderately screw the parts.
➢ When the roasting is finished, turning off the power and opening all the covers are the best way to cool
down the roaster.
➢ If there is one particular place to put the roaster, opening all the covers for better ventilation during
ordinary time is suggested.
➢ After the front centre drum bearing is used for 2~3 month, and the grease already dries out, the crack
between the rotating and un-rotating parts of the centre axle should be greased with 1 drop of oil.(Or a
screechy sound will be heard)
➢ This roaster can be easily used (fixed heat and blow level during the whole roasting) or manually
adjusted with different roasting styles. It means that there are various combinations of
application of this roaster. ˙Boldly and systematically try different combinations with record can
find out the way to make your favourite flavour earlier. ˙Try to keep your habitual way when
roasting. ˙Change only one factor every time so that you can find out the reason for the different
flavour.

Contact and discussion are the most welcomed if you have any questions or problems.
Contact person: Molly Yen
Email: questm3roaster@gmail.com

Page 7/7