Using your new FreshRoast SR 500 coffee roaster!
Review of Basics
The roaster has three parts, the chaff collector on top, the roasting chamber, and the heated base.
- Start with four level scoops of coffee.
- Remove the chaff collector, add the coffee to the roasting chamber, and put the chaff collector back on.
- Set the timer for 5-10 minutes.
- We like to start the roast with a low/medium temperature setting and the highest fan speed for the first two minutes than set the temperature to high.
- As the coffee starts turning over vigorously, turn the fan speed down to build heat and keep the beans from chipping.
- If you want to stop the roast at any time, just hit the cool button. Don’t turn it to off, as the roaster is quite hot and needs the three minutes of cooling before being handled.
- If you see smoke coming from the roaster, you are getting to a dark roast and will want to think about hitting the cool button
- After the timer shuts off, remove the chaff collector, (be careful – as the roaster is still pretty warm) lift out the roast chamber by its handle, and dump the beans.
I like to store the freshly roasted beans in a non air tight, small canning jar, but you can also dump then in a bowl, and when rising to room temperature, keep them in a zip lock bag.
The only cleaning necessary is to dump out the chaff from the chaff collector and wipe the collector out, I use a small basting brush to clean it. Yields about 28 cups per batch.