Coffee Roasting & Heat Transfer

One of the challenges in attempting a discussion that compares roasting environments is that too many "just know that they are right" without doing any tests or measurements.

An untested concept is, more often than not, nonsense.  Transformation processes require laboratory equipment and technical training to understand.  Some technologies have been around for a long time and have been saddled with claims that just do not stand up to scrutiny.  Drum roasting has many devotees that have been critical of other drum roaster users and other roasting methods. There have been several comments of disbelief about the R. Eggers quotation  from  "Espresso Coffee"  in which he claims that "the typical gas temperature of a drum roaster is 400° - 550°C".  The people contesting this did not measure the air temperature in a drum roaster but "felt" that it was way too high.   Now, I have not measured it either but then, I don't have a drum roaster nor do I advocate for their use.  Some drum roasters use heat exchangers which can be fed with variable volumes of air which consequently alters the air temperature sent to the roasting drum.  Perhaps someone will grace us with the range in temperatures achievable and the slope at which changes can be made.   What they don't have is an efficient way of transferring the energy in the air to the beans.   Without a high pressure blower forcing the hot air through the beans it is only possible to transfer significant heat to the outside layer.  In this situation more energy goes up the chimney than into the beans.

Efficient use of energy can only be attained through recirculation of the roasting air which has to be continually scrubbed of smoke to prevent redepositing on the beans.  Untreated air sent to the chimneys is responsible for many chimney fires.

High Temperature Blower at Work

Highly reflective insulation is not an ideal material to photograph but it is easier to blow clean, reflective surfaces do reflect heat, and it effectively contains the ceramic insulation.

The testing has showed that the highest gains in efficiency were made with recirculation of the heated air.  Of course that does create some challenges especially if high pressures are required.  High pressures require positive displacement or high speeds.   Design solutions involve benefit tradeoffs.  A really good design makes use of the component's strengths without being penalized for its shortcomings.

Improving the insulation involves preserving the heated area, facilitating the application of the insulation, and reusing the heat that does escape i.e. air that is used to cool the high speed belt.   To effectively utilize that cooling air there has to be a sufficient temperature differential between it and the item to be heated.  It does work well in preheating a batch because the 70°C flowing air can impart energy to ambient temperature batches.

The air is used to preheat diverse products in order to reduce the load on the main system.  The temperature is too low to create a moisture problem therefore condensation requirements are reserved to the main circuit.  Another efficiency gain would be to use the processed batch to raise the temperature of incoming batch.  Direct contact risks contaminating both batches but heat exchangers have become very efficient providing the throughput is sufficiently high.

Apart from the coffee roasting application we are involved in fluidized bed drying.  A high pressure and high temperature convection oven that can also distribute super heated steam is only in the testing stage.

NOTE: Regarding the comments that this is an old Blower; the Blower is new but the Belt Cover has been repurposed.  The original cover was made from sheet metal only, while this one, had some vibration dampening bars inside.  Further testing showed that noise dampening material was lighter and more effective.  We just kept the old cover for testing prototypes.  Time for a coffee.

Updated Hot Air Blower - Canadian Coffee & Tea Show

The High Pressure Hot Air Blower was updated for the Canadian Coffee & Tea Show in Toronto.  The new Insulation package improved the heat retention and made the unit even quieter.  The improved insulation is directly influenced by the desire to improve the conditions in the Roastery.  The direct participation of Roastaire supervisors meant that most of that effort would be directed to reducing both the heat and sound emissions.

Before insulating the Blower we installed improved flexible inlet and outlet connectors to decouple the rotating components from the static parts that could act as "loud speakers".  Again the moving parts were balanced to a high standard, better than G2.5, to "nip the noise source in the bud".  The new flexible connector is less transmissive and has the added advantage of having a smoother and less restrictive bore.

The deadline of the Canadian Coffee & Tea Show meant that there was no time for picture taking.  The fact that we were able to have a "normal" conversation in front of the working blower attests to the effectiveness of the sound containment.  After all, to achieve blower pressures it does have to turn at high speeds.

Containing the heat improves the efficiency of the roaster, reduces the temperature of the other components, and keeps the Roastery cooler.  The Roastaire components are insulated and mostly double walled, unlike most roasters, which greatly enhances the roasting experience.

This does bring about a philosophical design difference with bare bones roaster manufacturers that are promoting low entry prices.  Some show attendees quoted roaster prices that were much lower but the manufacturer omitted to tell the interested parties that an After-burner would be required for roasting in their city and that the After-burner would cost much more than the roaster to buy and to operate.  Neither the coffee nor the client should be "burnt".

The Impeller was also redesigned to improve efficiency and reduce noise generation.  The Impeller must redirect air that is moving axially to a radial flow as gradually and smoothly as possible.  Of course machining a steel Impeller to accomplish this requires many hours in a CNC Mill but if the noise is minimized and the output maximized at the source then the task is easier later on.  Aluminum is certainly cheaper to machine but our small pile of stretched, torn, distorted, and exploded off the shelf aluminum Impellers that could not handle our heat requirements attests to the need of using a steel Impeller at elevated temperatures.

After 1500 hrs Aluminum Rotor self destructs at 250°C

Another Aluminum Rotor tears at 250°C

The picture below was taken before the show opened. More picture are located here.  During the show there were too many interested people to get a clear shot of the roaster.  It was, after all, the only working roaster at the Canadian Coffee & Tea Show in Toronto. 

The Roastaire™ visits Canadian Coffee & Tea Show

The Roastaire™ was the only functioning coffee roaster at the Canadian Coffee & Tea Show in Toronto.

The booth was near the Canadian Barista Championships but we were so busy that it was impossible to attend the skill demonstrations.

The Roastaire™ booth was designed to emulate the look of a Roastaire, coffee roaster, in a roastery café.  This layout favours the Theatre of Roasting which invites clients to observe the roasting process.  The clientele is able to pose questions to the Roastmaster without having the liability of having someone brush against hot surfaces.

 

The "roast is arrested" in the Roasting Chamber within seconds then is pneumatically conveyed to the Packaging Area where the beans are cooled for an additional three minutes while the Roastaire™ roasts another batch of beans.

In the picture below Mel, the Roastmaster, is removing the roasted beans from the Cooling Hopper (usually located in the packaging area).  The beans are cooled while another batch is roasting.  Many people dropped in to view the only functioning Coffee Roaster at the Coffee & Tea Show.

So very close now to a Freshly Roasted cup of coffee.

 The tiff to jpg conversion is off which emulates working before enjoying a Freshly Roasted cup of coffee.

After a Freshly Roasted cup of coffee everything just works better.   Even technology is receptive!

The Canadian Coffee & Tea Show

Well we are on our way to The Canadian Coffee & Tea Show in Toronto.

The trailer was packed with the Roastaire and the booth earlier in the week.  We expect to be roasting 3 kg batches in the conference hall without a chimney.  We did this at two earlier Canadian Coffee & Tea Shows in Toronto and Vancouver therefore it is not a new experience.  No other roaster appears to have the pollution controls to attempt this.

It will be a rather hectic event with many seminars, presentations, and discussions therefore there will most likely only be a recap after the show.  Perhaps Roastaire will be updating their blog during the event .

TEST TEST TEST - Analyse

An essential element of product development is the testing which establishes the characteristics of the device.  Sometimes the required testing equipment has its own limitations or is too expensive for only limited use.  Tools such as oscilloscopes and DAQ (Digital Acquisition Boards) have many applications and are of great assistance in observing short duration or rare phenomena.  

Simultaneous DAQ boards are nice because they eliminate channel skew but they are more expensive because each channel requires its own A/D converter.  I like Labview but it is frightfully expensive which means it has not been updated for many years.  An additional problem is that the program cannot be downgraded which means if you started with a deluxe-o-matic Suite then the upgrades will approach the cost of purchasing Labview.

It is possible to be creative and resourceful when selecting sensors but often it is a quick and dirty solution that yields the equivalent data.  Non-calibrated equipment can be misleading therefore some reference measurements should be done to develop a "feel" for the measurements.  There is little that is worse than making decisions based on faulty data.

One day I'll be brave enough to look into the new mini computers such as Arduino, Rasberry Pi, etc.  These devices have daughter boards with surprising capacity.  In addition to monitoring the tested device it is possible to also actuate devices.  So far the use of the digital output has only controlled solenoid pneumatic valves and solid state relays.  Not a sign of great imagination!

One handy improvised device was a "Magic Wand" which was essentially a meter stick with a piezzo film bonded card slotted in to the end.  It saved fingers from having mishaps with moving equipment when measuring pump strokes, checking vibrating structures, or simply establishing start/stop time.  An Infrared transmitter/receiver and a 9 Volt battery makes an inexpensive tachometer.  Coils are very handy for measuring current especially when coupled with a data acquisition system.  It is handy to know the start up amperage when testing various rotors and speeds.

The Blower output can be measured in many ways i.e. anemometer, rotameter, venturi but most of them can only be used at relatively low temperatures.  Our high temperature Blower required a metallic venturi which does present some fabrication challenges since the smallest diameter is the furthest from the opening which is not ideal for cutting a smooth wall.

Darn, that was mostly about testing, the analytical part will have to be postponed.

A cup of freshly roasted coffee is a great time saver akin to measure thrice - cut once.

High Pressure Hot Air Blower - MTBF or Down Time?

High temperatures are not conducive to the longevity of rolling components therefore the conventional ambient blower components have the lifespan of a firefly when used at elevated temperatures.  It is almost a universal mechanical truth that items used at higher temperatures have a reduced working life.  It does not mean that durability is impossible.  It means that durability has to be a priority in the design stage and that components are selected based on their ability at surviving in a high temperature environment.

The focus has been on improving MTBF (mean time before failure) but an alternate viewpoint was raised by a "person in the know".  Essentially the comment was that MTBF is important but "down time" is also a critical factor.  Both of these constitute the inconvenience factor for the client especially if one is low and/or the other is high. 

The insulation required for high temperature equipment does not facilitate repairs therefore the selection of these materials is as important as the blower design itself in facilitating a speedy repair.  With this priority in mind there has been a move towards a faster turn around if a repair or maintenance is required.  The redesign is ongoing and alternative solutions are being tested.

Temperature is but one of the challenges.  We are currently testing blowers that are more tolerant when placed in an environment of "nasty" or corrosive gases.

It is doubtful that the maintenance or repair turn-around will approach Formula 1 tire changing experiences but it promises to be a significant improvement.  It does help to have a crew of 12 to undertake the maintenance if there is sufficient room for everyone to do their task.   It is not likely that such a crew will work unimpeded around a blower therefore it will take longer to affect the change but wages and costs will be lower.

Personally I prefer to take a little longer especially if there is a window of freshly roasted coffee reflection to organize the task.

Cheers,

Does Extreme Processing Enhance Food visually or nutritionally ?

AKA - Does Processing make it a Lesser Food ?

There is an older blog that has largely gone unread, yet this is a very important topic that affects every ones health.  Is it a lack of interest, poor title, or is it not showing up in the Search Engines ?

The distilled opinion is "the more you process the less the consumer receives".

For various reasons the most common vehicle for food delivery has been perverted.  In response to "manufactured food", fresh food advocates are informing the public about  real food and real food costs.  My assumption is that to benefit from processing the end user must have the same objectives as the processor.  Very often they will share the visual objective but that is often irrelevant to nutrition if not detrimental.

Living on the 100-Mile Diet , Revisiting Carrying Capacity:, Natural Foods, Organic Foods, etc.  It appears that greater "inputs" yield less nutrition.  Large marketing budgets promote convenience and "filling the belly" instead of feeding the body for growth and health.  Increased time spent transporting food means, as well, increased food degradation time.  Industry will typically attempt to address product appearance indicators that influence a consumer.  Unfortunately nutrition is sacrificed for the sake of colour and appearance.  

Before focusing on one product not usually covered in the fresh food debates I would like to add that I believe that the movement advocating quality food is gaining membership.  

My interest is the freshness of coffee.  Of course people do not live by freshness of coffee alone.  That would be silly because it mostly feeds the soul, the well being, the disposition, etc.   Well there have been countless studies about the benefits ...   Coffee has undergone a centralizing process which exchanged convenience for quality.  Bigger is not better if the product is lessened.  We have not developed Star Trek transporters to move food instantly to the consumer while maintaining the product integrity.  If the past is any indicator this futuristic device would further degrade the food.  Warehousing roasted coffee decreases the value to the end user.

I advocate that the coffee roaster, grinder, espresso machine, and brewer should be at the same site.  Nothing gives more credibility to the freshness of the product as when the consumer can observe the preparation.  To this end Jim Townley uses the moniker of "the Theatre of Roasting".  It encourages clients to learn about the process while it reinforces the artisanal qualities of freshness and caring preparation.  Small batch roasting, in our case 3 kg batches, allows the RoastMaster to roast the requirements of the next few days.  Most likely more than one batch of each coffee will be roasted but that is a choice based on sales.

This is a simple food preparation model even though it appears to counter the produced locally mantra of some of the above links.  We are not blessed with local coffee plantations but because the coffee bean is a seed which is designed by nature for long term storage it may be consumed at a distance from its origins with a certain proviso.  So where is the Freshness Challenge?  Roasting transforms the bean and creates havoc with the storage capability of the bean.  Roasted Coffee degrades quickly despite touted storage "solutions".   Freshly ground stale beans is an advertising distraction which offers no benefit to the consumer.  The analogy of the weak chain link is true.  Nothing will resurrect stale coffee not even a marketing campaign.  

For the best cup of coffee start with a freshly roasted high mountain grown Arabica bean that is ground just before brewing.

After Burners and Greener Roasting !

The car market illustrates a large selection of solutions to what at first appears to be a transportation problem.  Such a wide scope of solutions implies that much more is in play than moving passengers from A to B.  Some features are at the expense of others such as high performance usually eliminates the possibility of incredible fuel savings.   Maximizing nearly all characteristics usually implies a large financial outlay whether it is comfort, performance, or low fuel consumption.

Some people wish to believe that their "prized possession" is simply the best.  That is usually more than a subjective analysis or wishful dreaming where the shortcomings are deemed unimportant.  The Internet provides, sometimes humourous, pictures of people "stretching" the capability of their vehicle such as cars that are  given the role of heavy transporters which is a usage not foreseen by the designers.  Of course the danger, failure, and wear rate is abnormally high.

The same occurs in industrial machinery which is usually characterized by a design that has been optimized to solve a well defined problem.  Better equipment has many of these features; consistent, reliable, efficient, clean, predictable, safe, repairable, and of course they tend to be more expensive.  The expense of a heavy duty design sometimes requires the marketers of lesser units to "upgrade" the features and to declare that shortcomings are really features that were not understood.

Clean technology should mean more than "not visible to the naked eye". A 400,000 BTU Afterburner does virtually eliminate the coffee roasting odours and visible smoke but it can hardly be considered green technology.  The 400,000 BTU/hr  signifies 400,000 BTU/(114,000 BTU per US Gallon of gasoline) or 3.5 US gallons per hour of operation.  Consumed in a car traveling at 55 mph that represents 15.5 miles per gallon, not really in the Prius performance standard.

Some natural gas roasters have countered with the claim that they recycle 100% of their air.  That must be a statement originating in the marketing department because engineering has not figured out how to sustain a flame with air depleted of its oxygen.

Design involves more than covering up the problem, it is turning a problem into part of the solution.  Good design is using the energy within the problem process to eliminate it and if possible to use the excess energy of that destruction to reduce the roasting energy cost.

Does Food Processing reduce nutrition ?

The distilled opinion is "the more you process the less the consumer receives".

For various reasons the most common vehicle for food delivery has been perverted.  Perhaps "Extra Virginity"  The Sublime and Scandalous World of Olive Oil by Tom Mueller shows that number cruncher executives care not a wit about their product, the well being of their customers, and sometimes the law.   People that are passionate about their product will bring the best to the customers sometimes at a great sacrifice.

Reuters had an article, a few days ago, to this effect: ...Coffee roasters quietly pulled off a financial feat last year that went unnoticed by most customers: Adding a higher proportion of cheaper, lower-grade robusta to their grounds as the price of top-notch arabica beans surged...  Not only are the beans cheaper but Robusta creates substantial crema even when it is stale therefore it gives a visual indicator of freshness even when it is not.

In response to "manufactured food", fresh food advocates are informing the public about  real food and real food costs.  

Living on the 100-Mile Diet , Revisiting Carrying Capacity:, Natural Foods, Organic Foods, etc.  It appears that greater "inputs" yield less nutrition.  Large marketing budgets promote convenience and "filling the belly" instead of feeding the body for growth and health.  Increased time spent transporting food means, as well, increased food degradation time.  Industry will typically attempt to address product appearance indicators that influence a consumer.  Unfortunately nutrition is sacrificed for the sake of colour and appearance.  

Before focusing on one product not usually covered in the fresh food debates I would like to add that I believe that the movement advocating quality food is gaining membership.  

My interest is the freshness of coffee.  Of course people do not live by freshness of coffee alone.  That would be silly because it mostly feeds the soul, the well being, the disposition, etc. Coffee has undergone a centralizing process which exchanged convenience for quality.  Bigger is not better if the product is lessened.  We have not developed Star Trek transporters to move food instantly to the consumer while maintaining the product integrity.  If the past is any indicator this futuristic device would further degrade the food.  Warehousing roasted coffee decreases the value to the end user.

I advocate that the coffee roaster, grinder, espresso machine, and brewer should be at the same site.  Nothing gives more credibility to the freshness of the product as when the consumer can observe the preparation.  To this end Jim Townley uses the moniker of "the Theatre of Roasting".  It encourages clients to learn about the process while it reinforces the artisanal qualities of freshness and caring preparation.  Small batch roasting, in our case 2 to 3 kg batches, allows the RoastMaster to roast the requirements of the next few days.  Most likely more than one batch of each coffee will be roasted but that is a choice based on sales.

This is a simple food preparation model even though it appears to counter the produced locally mantra of some of the above links.  We are not blessed with local coffee plantations but because the coffee bean is a seed which is designed by nature for long term storage it may be consumed at a distance from its origins with a certain proviso.  So where is the Freshness Challenge?  Roasting transforms the bean and creates havoc with the storage capability of the bean.  Roasted Coffee degrades quickly despite touted storage "solutions".   Freshly ground stale beans is an advertising distraction which offers no benefit to the consumer.  The analogy of the weak chain link is true.  Nothing will resurrect stale coffee, not milk, not sugar, not artificial liquids, not even a marketing campaign.  

For the best cup of coffee start with a freshly roasted high mountain grown Arabica bean that is ground just before brewing.

High Pressure Hot Air Blower - Sound Containment.

NXT Roasters started with off-the-shelf centrifugal blowers of which we got to know the internals too intimately.  There were no guarantees that they would handle the temperature but the salesperson thought that we should get a reasonable MTBF (Mean Time Before Failure).  At the beginning, it was only 25 hours on average!

Virtually every manufacturer claimed that their composite bearings would work at the 250°C air temperature.  They must not have realized that 18,000 rpm was on the faster side which greatly reduced the life of their product.  Regular bearing races are too soft for this temperature and speed combination.  It takes very little Brinelling which creates a looseness that, at 18K rpm, allows  the shaft to vibrate and the bearings self destruct.  Note: the faster the speed the smaller the movement of the vibration, all other things being equal.  Bearings were repacked with high temperature grease that was measured out in milligrams.  Oil bathed bearings were tried.  Many iterations of new seals had to be turned because the stock items were intended for ambient temperatures. Most modifications succeeded in improving the longevity; 25 hrs, 55 hrs, 125 hrs, 225 hrs, 320 hrs, and after a couple years it was over 1300 hrs.  Not that great, but the client could live with it while we were working on a new blower that is featured in the other blog pages.  A specialized bearing manufacturer made a bearing for us that goes like the proverbial bunny.  All we have to do is pay them a lot of money.  The switch over to our blower design started two years ago.  We do not know the MTBF because of the lack of failures (no! no! that is good).

The aim of this blog is to discuss the blower noise that was generated by that first blower compared to what we have today.

The off the shelf blower had an aluminum Belt Guard with a rubber lip that is not shown.  The guard resonated and the RoastMaster wore Ear Protectors.  Obviously the level of balance is greatly affected by the speed of the 6" Rotor.  If that manufacturer recognizes his cover they will realize that they have a problem and then see the solution.  Well, they have more problems than that which is why they do well to focus on ambient temperatures.  The paint has flaked which reflects badly on the quality of the work.

The output of our design was better than expected therefore we were able to reduce the speed.  To improve upon the case design, first, we increased the mass by making the Belt Guard from steel sheet.  It was better, or as they say, "Good, but not so good".










Heavier bar stock was screwed to the front and sides to increase the mass and reduce the amplitude of the resonance.  The roaster was delivered with that modification but the client still found the noise to be disturbing to the working environment.

In his youth the client was a hot rodder and had some experience with taming unwanted frequencies though I suspect that most of his energy went into making the engine louder.

He covered the Roastaire Belt Guard with an aluminized Butyl Rubber sheet product.  It worked so well that the covering panels got the same treatment.  The "sound treatment" was so effective that CBC Radio did part of "On the Island"  Roastery Interview in front of the working Roastaire.

At the Eptech show Ampco's Rick Gagne discussed such a product that they carry.  It is not necessary to cover much more than 25% of the surface to stop the ringing but esthetics would take a beating with less than full coverage.  The alternative was to place strips on the interior walls but if the bond fails after a while then that will certainly lead to belt failure.   Perhaps we can revisit and find a conclusion after a year - with the help of a freshly roasted coffee.

Vented Bags Revisited

The original blog of  Do Coffee Bags "Lock in the Flavour" ?   and Packaging Optimism gathered the most visits.  Does this mean that those people believe or want to believe that there is a magical way to preserve roasted coffee.  Well, apparently there is but it involves a -273°C or -459°F refrigerator.  That is no ordinary ice box.  Even then the degrading chemical reaction is only slowed down not stopped.

This little valve is, in my view, good engineering. The object can be mass produced cheaply and there is much more to the design than the average coffee drinker pays attention to. Notice the fiber filter which is backed by a plastic frame to give it strength. I assume that the purpose is to keep coffee particles away from the sealing lip but then it may also keep small life forms out of the bag.

Interestingly, the valve is required to preserve the bag rather than the coffee.  In the days after roasting the coffee beans will produce enough CO2 to burst the bag ( it depends on the bag material but I found that 250 to 350 grams was the limit for un-vented vacuum packed bags).  I suspect that the "longevity improving" aspect was more an invention of the marketing department than an engineering criteria. 

A marginal improvement in longevity might be possible with vacuum packed vented bags.  If the bags are packed within the hour after roasting they will need the valve even if they are vacuum packed.  The porosity of the bean is relatively low and it takes time for the CO2  to migrate from the bean.  Without a vent even vacuum packed packages look like overstuffed pillows.  Obviously that would not allow efficient boxing of the bags.  

Rather than believe that the bag was not kept in a warehouse for months and or spending days in truck trailers I prefer to buy from a local roastery or from Fresh Cup because they expedite the order on the day it is roasted.  Oh well, that offer is only for Canada which means that more than Alaska and Hawaii are hit by the shipping restriction.

The Importance of Timely Bean Cooling

Coffee is roasted by way of an exothermic reaction.  Without cooling, the beans would invariably burn because they reach the combustion point.   Roasting consistency can only be achieved through the timely introduction of the cooling air, which halts the roasting, to all the beans.

Drum roasting requires well developed skills because there is an extended lag between the moment the RoastMaster views the beans in the Bean Sampler and the termination of the exothermic reaction.  Several factors affect the degree of roast in a drum roaster; the air temperature is considerably higher than what is required for roasting  ("Espresso Coffee" R. Eggers writes the typical gas temperature of a drum roaster is 400° - 550°C. ), using a Bean Sampler is a relatively slow procedure, and the Cooling fans are relatively inefficient at moving air through several layers of beans.  Sucking the air downwards through the beans is also bad design because it packs beans together which greatly hinders air flow.  Many drum roasters spray water on the beans to cool them more quickly.  This is not good nor is it a measured cooling method.

The high temperature cooking analogy for beans hit by the super hot air is cooking Scrambled Eggs while using the stoves highest heat setting.   Even if they are continually mixed the heat is much higher than the egg can transmit to the interior.  The higher heat of the drum roaster still yields a relatively slow roast which highlights the inefficient transfer of energy.         For more details see "NOT Sustainable Roasting" and "Heating Coffee Beans to Roasting Temperature"

It is said that every second counts when "calling the roast" yet it takes many seconds to determine the degree of roast using a Bean Sampler especially if multiple readings have to be taken to follow the progression.

Many roasters are  stressed  by "calling the roast" even after they have been roasting for nine months.  The beans continue to roast during the dumping process and at the beginning of the air cooling cycle.  It is a common drum roasting technique that water is sprayed unto the beans to soak up heat.  It is impossible to accurately meter water coming from a garden hose.  Moisture is the #1 enemy of roasted coffee.  That lingering roast period means the drum RoastMaster must anticipate the roast quite a bit in advance of the required roast level.  An appropriate analogy is shooting ducks; the expert hunter aims for the position where the duck will be when the buckshot arrives.  The hunter must compensate for altitude, shell powder load, temperature, duck speed, and probably many other things that only a good hunter would know. For various reasons a lot of people have a problem with duck hunting (no ducks were harmed for this analogy).  The drum RoastMaster does not deal with less variables.

 To this end the NXT aka Roastaire uses a fluidized bed in which 240°C (adjustable as required) air is pushed, under pressure, through the beans.  This significantly increases the heat transferred to the entire batch of beans.  The beans have a limited ability to absorb the heat therefore the temperature gradient is more uniform throughout the batch with the forced air stream.  The added benefit is that the air flow continually churns the beans and carries away the chaff.

 The beans are cooled within the Roasting Chamber therefore "calling the roast" is done in real time.  The blast of cooling air also churns the beans so that there is even and rapid cooling.  The Roast Monitor communicates to the RoastMaster the roasting progress so that the Cooling Cycle is started at the proper moment.  It only takes a few seconds to cool the beans ( below 180°C according to R.Eggers and below 200°C according to Clarke & Macrae) to stop the roasting process.  After this 30 second Cool Mode the beans are transported to the Packaging Hopper while the NXT aka Roastaire loads nother batch freeing the RoastMaster to appreciate a freshly roasted coffee.

Carbon reduction or is it just "horse trading"*

There is even more to the story !

The unfortunate part about marketing claims vs. true development and technical improvements is that the marketing claims focus on changing perception rather improving the equipment.  It is the easy way out which in this case does nothing for the local air quality if someone planted trees hundreds of kilometres away.  The article cited does not mention that it took a decade to reduce the Roastaire™ emissions to a small fraction of conventional roasters.  In the process the energy required to roast was reduced to about 1/6 of a conventional coffee roaster.

The Roastaire™ was designed for the Café environment where people can observe the roasting process.  We refer to that as the "theatre of roasting".  The roaster is a compact unit that includes Chaff Cyclone, SmokEater™ (pollution controls), Pneumatic Bean Conveyor, and a Packaging Silo.  The roaster is approximately 6.5 feet high.  The roaster is controlled by a computer based Roast Monitor which  also configures the roaster, through the use of pneumatic valves, for the various modes in the roasting process.

More information is given in the post "Sustainable Design Follows Function"  such as the attention given to ergonomics.  An obvious example is the placement of the Loading Hopper which is placed at counter height rather than above the RoastMasters head.  The roasted beans are quickly cooled internally so that the smoke can be neutralized before it is vented.  The aim has been to improve and streamline the roasting session.  Cooling with a sustained blast of cool air within the Roasting Chamber means that the RoastMaster does not need to compensate for the roasting that takes place between the time of the decision and the moment that the beans are lowered below their combustion point.  The sum of the drum RoastMaster's reaction time, Roasting Chamber evacuation time, plus the actual time it takes to sufficiently cool the beans to stop the roasting process means that the RoastMaster must anticipate the final roast a minute or more in advance.  In drum roasting the process is analogous to "duck hunting";  if the hunter aims for the duck they will miss.  The hunter must shoot ahead of the duck by a distance that varies with variables such as height and speed of the duck.   Similarly skill and much training is required to anticipate the time required to get the correct drum roast.  The drum concept does not make it easier for the RoastMaster but that analysis will have to wait.

To help improve the efficiency of the Roastery the roasted beans are pneumatically conveyed to the packaging area where they can be weighed and placed directly in the bins. 

The Packaging Hopper can be mounted to the wall or placed on a table or counter.  It can be placed directly over the scale if the RoastMaster finds it more convenient.

Café owners that buy roasted beans see " FRESH Coffee! " post are simply paying for someone else's roaster without getting all the benefits.




* Horse trading is an idiom used to describe negotiations, especially where these are difficult and involve a lot of compromise.

High Temperature Pressure Gaskets

Several factors have increased the sealing challenges:
- temperature of 250ºC
- a system pressure of 1.1 psi when at roasting temperature
- Hot rolled flanges, not machined surfaces
- it must provide a barrier to very acrid smoke
- must resist suction
- must not out gas after burn in
 

Silicone sheet was touted to withstand the temperatures but over the years it crystallized and became brittle.  Some Teflons have a fairly high temperature ceiling but most are not nearly as capable and durable as the claims make them out to be.  We attempted to use high temperature ceramic paper but by itself it turned out to be too porous.



Out of curiosity we added a ring of packing material which would further compress the ceramic fibers but it still leaked.

It was possible to seal machined faces with High Temperature paste, some of which was "scaringly" smelly but most of the flanges are cut from hot rolled sheet material.  Better sealing capacity was required over a slightly wavy surface which is exacerbated by the weld to the tubing. 

Samples were cut from various materials that were either on the shelf or purchased.  The initial tests consisted of about four times as many gaskets as shown in the picture above.  A rather simple device was salvaged from the "steel pile" to pressurize the gaskets.  An arbitrary 1.5 atmospheres was selected as the testing pressure.  A soap mixture (sorry I forget the soap's brand-name  which pretty well ruins an endorsement contract) was used to dramatize the results for the camera.  The relative size of the bubbles is proportional to the size of the leak.

We looked for sealing ability especially after being subjected to repeated hot/cool cycles but also the material had to resist extrusion.

Many of the gaskets sealed until they were subjected to periods at 325°C a temperature that was also arbitrarily chosen to represent heat damage over an extended period.  Some people might complain that this is not a fair test.  It might not be but since their product is not named they will not know that they should complain about the procedures.

To the left is a Silicone product that is resistant to 350°C** (you have to search the fine print for the limiting conditions of only being flashed to the temperature on a Wednesday morning between 9:03 and 9:08 AM".  The extruding material created an even greater problem and it was discarded.



To the right is the outside view of the testing oven.  A PID Autonics temperature controller was added with a RTD sensor.  As mentioned above the Set Point is 325°C.  This little throw together may not win an award (it is from the same design studio as the testing jig to the left) but it keeps a stable temperature. 

Seal progress was made through the combination of various products but further work is required to determine the mixture and the method of application so that a uniform gasket is produced.

Personally - I prefer to drink freshly roasted coffee!

High Temperature Blower - Streamlined Inlet

This is another picture of the back of the High Temperature Blower which better shows the Inlet Flange.  In this version the Inlet is attached from inside of the case.   We are currently fabricating an updated version which will be fastened from the outside.

We are working on moulded ceramic insulation but those efforts are not yet worthy of a picture.  To date we have used Cerawool Blanket, ceramic hardboard, and aluminized high temperature fiberglass.  The process is tedious because of the numerous cuts (not all on the insulation) and the challenge to fitting the material to such a "curvy" object.

The unit pictured below has been working 8 hours at 250°C  nearly everyday.  The version, not using the Curved Inlet, is nearly two years old but is used more lightly, though at the same temperature.  A third unit has been used for testing purposes but will soon be used on a nearly daily basis.

A new Inlet Flex Connector has been fabricated and it will soon be tested.  The aim is keep the sound level as low as possible.  We have had a measure of success in accomplishing that.  Last week CBC Radio aired an interview that was done just in front of the working Roastaire.   Obviously more improvements will be implemented to make the work area as pleasant as possible.

High Pressure Hot Air Blower - Add-ons

We have been reworking the Blower Inlet to improve the air flow and to make the design more compact.  The picture does not show that the Air Inlet has a circular flange but upcoming pictures will better demonstrate those features.

The Air Inlet can be rotated in 45° increments to accommodate various applications.

                                          

The Impeller is balanced to better than G.4 standard which is often referred to as gyroscopic level.  The Blower in our application is nevertheless mounted on 2" Rubber Mounts while the Inlet and Outlet are equipped with Flex Pipe to reduce the transmission of vibration from the turning components.  The Flex Pipe photo, above, is the Outlet Connector.  It is rather short due to a constrained space available. Where more space is available a longer Flex Connector can be supplied to add flexibility in the connection to off angle sources or destinations.

Previous attempts to use rolled Flexible Exhaust Pipe resulted in leakage especially at the flange connection.

The Blower output was higher than the expected requirement therefore we were able to reduce the Blower speed to approximately 12,500 rpm.  It is an approximate number due to memory rather than ability to measure accurately.  This modification significantly reduced the background noise generated within the workspace.  The vacuum pulling capacity is still fulfilling the requirements.