https://item.taobao.com/item.htm?spm=a1z09...._u=824n3bru7ac4

U may want to consider this roaster, i am currently using it... i guess its the best bang for buck roaster rated for up to 350G, but the sweetspot seems to be 200 to 250G for me, Coupled with a USB thermo probe and you can get some serious results. with total coast less den $1000 RM

Its a perforated drum, which means its very sensitive to heat control and air flow management is not needed. So far have been loving it, the build quality is really top notch.

Also take note that roasters usually operate below maxiumum capacity, for smaller home roasters the sweet spot is usually 50-70 percent of recommended capacity. Decreasing the beans increases the space surrounding the beans, resulting in better convection heat, ensuring better roasting eveness.

Seeing some videos of Rotate Fun 200, it seems the beans are being squeezed and pushed forward outside, with not much agitation like in a normal roasting drum and space between the beans, could cause problems with tricker natural process beans which need a lot of "breathing" space for even roasting.


Attached is a Guji natural process coffee i did over the weekend with my machine.


Attached thumbnail(s)

Thanks, gonna cup it tomorrow with some other roast i did that day, cannot wait to try.

Interestingly does natural process coffee tend to darken much quicker? Usually i aim for a development time of 20% as per Scott Roa books, however i realise this bean darken so much quicker, i had to drop it around 17% development time as it seems to be in the dark roast territory already..i am guessing it i wanted a medium to light roast i would have to drop it even much earlier, while 1st crack is still on going...

Congrats and have fun!, remember to wash it before using for the first time as instructed by the seller..

Yes to discharge the roast, wear oven gloves and remove the whole drum and pour the beans out... Takes less than ten seconds for the whole procedure.

Used to tilt the entire unit, but its slower and cumbersome/dangerous, especially when its hot, not a good idea.

I was using the kitchen cooker hood too and the smoke was really bad even with extremely strong fans and ventilation. I am guessing your cooker hood is similar to mine whereby the smoke is filtered thru the cooker hood and the "clean" air is expelled back into the kitchen, which honestly to me is really pointless.

Starting out i was getting really shortness of breath lasting a few days after roasting. It was only after i bought a ventilator fan connected to air ducts positioned near the roaster which really improved things.. Using a series of air ducts i am able to suck the smoke directly out and push away out thru the windows..

For cooling, i am using a vaccum cleaner connected to a plastic pail, with metal colander, on top the vacuum is strong enough to pull cool air thru the beans, while the chaff is collected into the vacuum cleaner. Cools within minutes too..

Same here, using Mastech MS6514.One 15 cm prob goes into the chute into the beans, the other is the provided wire thermoprob which i put outside the drum but within the machine

As we do not really understand your thermometer position and characteristics and its just a make temporary measure, i would not pay attention much to the temperature reading, rather just use it as a guide, what you should be aiming for it phases, ie, from green to yellowing 3- 4min, from yellowing to 4-5 min, development time another 2-3 mins