I've been using my Sonofresco roaster long enough now that I have questions/observations.
First question?
I'm wondering what effect the burning of the chaff has on the temp readings? The chaff collector screen collects a lot of burning chaff just under the temperature sensor. This is most noticeable if one roasts at night - it's like fireflies coming out the chimney.
It seems to me the programs are reading the burning chaff temps, not the bean mass. I'm thinking of fitting a screen tube into the chaff collector, so the area just below the sensor will only pick up the temp of the bean mass, not the flaming debris from the roast.
Thoughts?
I've been using my Sonofresco roaster long enough now that I have questions/observations.
First question?
I'm wondering what effect the burning of the chaff has on the temp readings? The chaff collector screen collects a lot of burning chaff just under the temperature sensor. This is most noticeable if one roasts at night - it's like fireflies coming out the chimney.
It seems to me the programs are reading the burning chaff temps, not the bean mass. I'm thinking of fitting a screen tube into the chaff collector, so the area just below the sensor will only pick up the temp of the bean mass, not the flaming debris from the roast.
Thoughts?
That is an intriguing thought??? but I think the air is moving so fast that the heat let off by the bits of chaff are not throwing off the sensor enough to be more important than the effect of the chaff blocking the screen
I don't bother to sort them either. I figure it's way less than 1/10 of 1% (how many beans per lb?).I agree that I've seen it more with some beans than others.
By the way, do you guys preheat the roast chamber before your first roast?
nope, you probably don't need to. The air is the heat transfer medium not the chamber.
By the way, do you guys preheat the roast chamber before your first roast?
nope, you probably don't need to. The air is the heat transfer medium not the chamber.
Part of the profile is somewhat of a preheat. I think if you look at the milowidget thread there is a plot I did with the thermocouple at the top of the chaff screen.
Soak it overnight in oxiclean or TSP
BTW. How do you guys keep the screen clean? I am using channel lock pliers and a Mapp torch and it seems to be working great!
Soak it overnight in oxiclean or TSP
BTW. How do you guys keep the screen clean? I am using channel lock pliers and a Mapp torch and it seems to be working great!
I also use a brass wire brush to knock off the chaff after each roast, but the oils do build up after a while.... that's when I oxiclean it.
To the Sono guys using propane: Do you have any idea how many roasts you get per gallon of propane?
What size bottle are you running?To the Sono guys using propane: Do you have any idea how many roasts you get per gallon of propane?
I'm on #8 on this bottle. Use boiling water poured down the side of the tank to see how much you have left.
Tex
You said you would take care of MY roaster. And now it looks like a dorm room....geeze :)
What size bottle are you running?To the Sono guys using propane: Do you have any idea how many roasts you get per gallon of propane?
I'm on #8 on this bottle. Use boiling water poured down the side of the tank to see how much you have left.
20# propane
1.75 L scotch
To the Sono guys using propane: Do you have any idea how many roasts you get per gallon of propane?I've never kept track. a 5 gallon bottle lasts me about a month or so...... maybe 70 - 100 roasts
Real guys don't decorate their dorm room with flowers..... :-[ :-[ :-[Tex
You said you would take care of MY roaster. And now it looks like a dorm room....geeze :)
I think we know which machine I was referring to! And what's with the bleepin' flower arrangements? Real guys don't decorate their coffee stuff!
Thanks for all of the suggestions. My roast chamber is now as clean as staring out a window...
Has anyone tried smaller (i.e. 1/2#) batches in their Sonofresco? I know it's probably not recommended, and with good reason, but has anyone tried it?Yep, the problem is if you get too small a batch it never gets done before the temp sensor thinks it's too hot. Because the heat exchange with the beans and the temp is measure at the exhaust and not in the bean mass, the computer will shut it down way early. I've trued 1/2 lb on level 9 and it never got to 1st crack...
Has anyone tried smaller (i.e. 1/2#) batches in their Sonofresco?
How about restricting the airflow coming into the chamber (essentially smaller holes on the bottom perforated plate) to simulate the resistance/weight of more beans? Or would the restriction point be better before exiting the chamber?
How about restricting the airflow coming into the chamber (essentially smaller holes on the bottom perforated plate) to simulate the resistance/weight of more beans? Or would the restriction point be better before exiting the chamber?
Know that in the software if the temp drops at all the roaster thinks you are out of gas and shuts down.... you could try to do all kinds of things to fool the software, but my conclusion is it needs a Milowidget ;D ;D
Use a thermocouple with one of your PID's as a monitor... hook it up to your PC and log the temp. The sono could care less about exhaust air speed... it temperature my good man!!
I haven't given it a lot of thought yet; would it be better to use a pressure sensor or a simple wind vane to compare changes?
Ok Sono guys. Whenever I do back to back roasts, I get an E-2 error about 20 seconds into the second roast. E-2 is "Temp sensor has not detected a sufficient increase in temperature". This has happened since I got the machine and happens every time. All I do is cycle the power off/on and start the roast and it works just fine. I've cleaned the screen and temp sensor and it still does it. The odd thing is that cycling the power fixes the problem. Also, it never happens on the first roast of the day. Anyone else experienced this? Not a huge problem, but annoying. :-\I used to get that error once in a while... certainly not every time... Contact Sonofresco or cycle power before you start each roast... they are not known for their software ;D
Ok Sono guys. Whenever I do back to back roasts, I get an E-2 error about 20 seconds into the second roast. E-2 is "Temp sensor has not detected a sufficient increase in temperature". This has happened since I got the machine and happens every time. All I do is cycle the power off/on and start the roast and it works just fine. I've cleaned the screen and temp sensor and it still does it. The odd thing is that cycling the power fixes the problem. Also, it never happens on the first roast of the day. Anyone else experienced this? Not a huge problem, but annoying. :-\I used to get that error once in a while... certainly not every time... Contact Sonofresco or cycle power before you start each roast... they are not known for their software ;D
Funny thing is, if I cycle before the roast I still get it. It's almost like it has to get to the error first in order to reset it ???. I'll try giveing Sonofresco a call. Once that widget is done, I won't have to worry about it anyway! ;)Ok Sono guys. Whenever I do back to back roasts, I get an E-2 error about 20 seconds into the second roast. E-2 is "Temp sensor has not detected a sufficient increase in temperature". This has happened since I got the machine and happens every time. All I do is cycle the power off/on and start the roast and it works just fine. I've cleaned the screen and temp sensor and it still does it. The odd thing is that cycling the power fixes the problem. Also, it never happens on the first roast of the day. Anyone else experienced this? Not a huge problem, but annoying. :-\I used to get that error once in a while... certainly not every time... Contact Sonofresco or cycle power before you start each roast... they are not known for their software ;D
single edge razor blade works best, I've tried many other things but the razor works best and no chemicals.... Joe taught me that trick.
Holy smokes...the most I've had to do is soaking things in a JoeGlo solution and using a Scotchbrite pad. The gunk comes right off.
When I got my roaster I started on 4 and was surprised how dark that was and wondered what 5-9 could possibly look like. As it turns out, they are incrementally darker. I've been roasting a Burundi on 6 and still not getting to second crack. I've also been using 2.4 lbs of green rather than the can. What is everyone else using?
2.4lbs!!??? do you have the bigger capacity roaster?
I am having some issues with my Sonofresco. The airflow from the blower is quite a bit weaker than it used to be. Where the beans used to really hop, they now just move around. It is causing some real inconsistencies in my roasts. Do the blowers on these things slowly wear out? Or is there something else that controls airflow? I should add that I am using beans that I am very familiar with and the same weight of beans that I have always used. Any input?
Check the voltage at the outlet & the end of your extension cord? Any motor will wear out, but from what I've seen of the fan on my Sonofresco it SHOULD last a lot of years.
1st I assume you are using the same qty (weight) of beans each time??
2nd is your chaff screen clean (soak it overnight in oxiclean) it will affect total airflow.
3rd It's an AC motor.... If it wears out it will:
a) get noisy (bushngs)
b) not start once in a while (dead spot on the brushes)
c) let the smoke out
I can't think of a scenario where it would slow down airflow due to the motor. AC motors don't just slow down as they age.
I suspect your fan blades are dirty. It's PITA, but take it apart and clean the squirrel cage. You might be able to get to it by removing the back panel... otherwise you have to take it all apart.
One other thing you may want to do is call Sono and ask them their recommendation.
Check the voltage at the outlet & the end of your extension cord? Any motor will wear out, but from what I've seen of the fan on my Sonofresco it SHOULD last a lot of years.
Checked the voltage. All good.1st I assume you are using the same qty (weight) of beans each time??
2nd is your chaff screen clean (soak it overnight in oxiclean) it will affect total airflow.
3rd It's an AC motor.... If it wears out it will:
a) get noisy (bushngs)
b) not start once in a while (dead spot on the brushes)
c) let the smoke out
I can't think of a scenario where it would slow down airflow due to the motor. AC motors don't just slow down as they age.
I suspect your fan blades are dirty. It's PITA, but take it apart and clean the squirrel cage. You might be able to get to it by removing the back panel... otherwise you have to take it all apart.
One other thing you may want to do is call Sono and ask them their recommendation.
That's what I figured about the motor. Usually they work or not. That, or you can hear the bearings going. They don't just typically slow down. So, I decided to tear into and give it a good cleaning. I have two Sonos, a red one and a silver one, so I decided to open both of them up for cleaning. They both were quite dirty. With a vacuum and a small brush, I gave them the once over. But, what I found inside was most interesting. The silver one has always had less airflow than the red ever since I got it. Lately it has seemed to get less and less. I think cleaning it would have helped that. However, when I opened them up, I noticed that the blower housings were different. The housing in the silver roaster had the normal opening, about 5-6" diameter. The red roaster's housing had a plate with a 2-1/2" opening covering the normal opening. This must be why they always had a different airflow! To test the theory I removed the plate from the red roaster and placed it on the silver roaster, put everything back together again and tried a batch on each. The silver one now had great airflow (like the red used to have) and the red one had very little airflow (probably less than the silver used to have). It is amazing the difference! So, this week I will be building a new plate for the red roaster. I think that the roasters should be very similar now. So, if you ever think that your Sono could use a little more airflow, check and see if the blower housing has a plate attached to it. The interesting thing is the silver one had holes to attach the plate, but no plate had ever been installed.
Thanks for the input guys!
I hope you took some pics as you went along?
I'm considering picking up the 2# version. I've read this entire thread and it seems like everyone is happy with this roaster. I'm a little concerned about the E-2 errors. Has anyone figured out what that's all about? I sure would like the extra capacity and I have heard that these put out a quality roast.
I guess what I'm looking for is some people who own these to say if they had it to do all over again that they would still buy this roaster.
Any info, suggestions or advise would be much appreciated.
Thanks,
Rob :D
I'm considering picking up the 2# version. I've read this entire thread and it seems like everyone is happy with this roaster. I'm a little concerned about the E-2 errors. Has anyone figured out what that's all about? I sure would like the extra capacity and I have heard that these put out a quality roast.Rob the only problem with the 2 lb roaster is you will alway have to roast 2 lbs.. you can't roast 1/2 lb or even 1 lb in the 2 lb roaster. Other than that limitation it's really not a bad roaster. Very consistant.
I guess what I'm looking for is some people who own these to say if they had it to do all over again that they would still buy this roaster.
Any info, suggestions or advise would be much appreciated.
Thanks,
Rob :D
I'm considering picking up the 2# version. I've read this entire thread and it seems like everyone is happy with this roaster. I'm a little concerned about the E-2 errors. Has anyone figured out what that's all about? I sure would like the extra capacity and I have heard that these put out a quality roast.
I guess what I'm looking for is some people who own these to say if they had it to do all over again that they would still buy this roaster.
Any info, suggestions or advise would be much appreciated.
Thanks,
Rob :D
Rob the only problem with the 2 lb roaster is you will alway have to roast 2 lbs.. you can't roast 1/2 lb or even 1 lb in the 2 lb roaster. Other than that limitation it's really not a bad roaster. Very consistant.
Also....How noisy is this roaster ?
I have an I-roast2 and it is like a hairdryer.
Rob :D
PIDing of Gaggia is complete... waiting on my Silvia wand to finish that one up. The Belle or Brazilia PID project will come this spring.
I think the milowidget is an urban myth - a controller that'll let you actually roast based on time & temp, so you can profile the roast. I suspect that milo has too many irons in the fire to actually finish his projects? I've even heard rumors that he's PIDing a Gaggia home espresso machine and rebuilding a Belle Epoque 2-group. Like I said though, these are all unsubstantiated rumors.
Hey dude - confirm or deny! ;D
With my model 1100 I can roast 1.4 lbs per batch, ~6 lbs per hour. How much capacity do you need?
With my model 1100 I can roast 1.4 lbs per batch, ~6 lbs per hour. How much capacity do you need?
Yeah, That thought has crossed my mind. Maybe the original would be enough. I'm not a big fan of the whole giant hair dryer noise thing. I'll has to mull this one over for a bit.
Thanks for the info.
Rob :D
I've been using my 2 lbs Sono for 4 mos. now and it's been great. I too dream of the day where I can have profile control, but in the meantime I have been playing the time/weight game with it (shutting the gas off early and increasing or decreasing batch weight). I've been selling 40-50 12 oz. bags on the weekends at Farmers Markets with great success. The only difficult bean for me are Brasilians--they roast so fast even on a low stopping temp., but it's still workable.
Well gang, "I bit the bullet!" I have been looking at new and used YM-2s, I've debated drum and air roasters and I finally decided that for the cost of a new 2# Sono that was the best way for me to go for my church mission roasting. Delivery will be as soon as I get back from Mexico.
Well gang, "I bit the bullet!" I have been looking at new and used YM-2s, I've debated drum and air roasters and I finally decided that for the cost of a new 2# Sono that was the best way for me to go for my church mission roasting. I don't make any money and donate all my time and greens so cost and simplicity was important. I have a Behmor and my old cheap drum for smaller batches. Delivery will be as soon as I get back from Mexico.
I appreciate this thread. I've read it through several times before making my purchase. I'll be looking forward to running this new addition to my list of toys! I'll never catch up with Milo, Tex, Peter and B/J but this is one more step down that deep rabbit hole! Jim
Well gang, "I bit the bullet!" I have been looking at new and used YM-2s, I've debated drum and air roasters and I finally decided that for the cost of a new 2# Sono that was the best way for me to go for my church mission roasting. I don't make any money and donate all my time and greens so cost and simplicity was important. I have a Behmor and my old cheap drum for smaller batches. Delivery will be as soon as I get back from Mexico.
I appreciate this thread. I've read it through several times before making my purchase. I'll be looking forward to running this new addition to my list of toys! I'll never catch up with Milo, Tex, Peter and B/J but this is one more step down that deep rabbit hole! Jim
Well gang, "I bit the bullet!" I have been looking at new and used YM-2s, I've debated drum and air roasters and I finally decided that for the cost of a new 2# Sono that was the best way for me to go for my church mission roasting. I don't make any money and donate all my time and greens so cost and simplicity was important. I have a Behmor and my old cheap drum for smaller batches. Delivery will be as soon as I get back from Mexico.
I appreciate this thread. I've read it through several times before making my purchase. I'll be looking forward to running this new addition to my list of toys! I'll never catch up with Milo, Tex, Peter and B/J but this is one more step down that deep rabbit hole! Jim
Congrats! I've got two of the 1# models and am very pleased with them. Simple and great results. As has been said, the main weakness is lack of profile control. However, something tells me that will be changing soon. ;)
On a side note, I've been away from the site for a few days, but I did complete the project of cleaning and getting both of my Sonos running consistently again. I have attached a couple pictures of the plate that I was referring to in previous posts. Again, if your Sono seems to lack air flow, check and see if you have this plate (or similar) mounted to the blower housing. One of mine had it and the other didn't. All I can figure is they equip them differently for different altitudes maybe? :icon_scratch: The mounting holes were there, but no plate. The difference was amazing! I used an old cookie sheet to fab a new one and now both are very similar in roasts.
Just curious - did you contact the manufacturer to get their take on the absence of the plate?
I am wondering if others have a loud "puff" or may be my gas pressure is a bit to high coming out of the regulator?
All in all, very happy with the operation of my first roast. I have 12# to roast before the weekend, so it will be fun!
Thanks for your insights, Jim
I am wondering if others have a loud "puff" or may be my gas pressure is a bit to high coming out of the regulator?
All in all, very happy with the operation of my first roast. I have 12# to roast before the weekend, so it will be fun!
Thanks for your insights, Jim
I get the "puff" sound on both of my Sonos. Just the sound of ignition I think.
Glad that your liking the new roaster. They are great, simple roasters. Now we have another member of the "Hound Larry To Finish the Sonofresco Widget" group!
I am wondering if others have a loud "puff" or may be my gas pressure is a bit to high coming out of the regulator?
All in all, very happy with the operation of my first roast. I have 12# to roast before the weekend, so it will be fun!
Thanks for your insights, Jim
I get the "puff" sound on both of my Sonos. Just the sound of ignition I think.
Glad that your liking the new roaster. They are great, simple roasters. Now we have another member of the "Hound Larry To Finish the Sonofresco Widget" group!
I agree! Milo widget is a must! May be we'll all need to go to Washington and picket his house!
Jim
Someone just asked me about what would have to be done to convert my Sono from sea-level use to high altitude? Is it a simple matter of removing the restrictor plate for the fan air inlet ([url]http://www.greencoffeebuyingclub.com/index.php?topic=6854.msg133197#msg133197[/url])?
I agree with Joe. I've found their support excellent.
On another note. I am not a great cupper... I just know what I like and don't like. I've been reading several articles about fluid bed roasters versus drum roasters and I contemplated the issue before buying my Sono. My question is this, "Can anyone say that they can tell a difference between the Sono roasted greens and a drum roast of the same variety?"
I know when I've tried it with the Sono and the Behmor and compared I've even had a few times that I thought the Sono roast was better? I will shuffle the finished product so I can't tell one from another and check the bag after cupping. BTW, I'm now roasting at level "3" on most roasts. The "4" setting was good and I still use it for the Africans and Indos but "3" on the centrals seem to be just right.
Jim
Someone just asked me about what would have to be done to convert my Sono from sea-level use to high altitude? Is it a simple matter of removing the restrictor plate for the fan air inlet ([url]http://www.greencoffeebuyingclub.com/index.php?topic=6854.msg133197#msg133197[/url])?
The roaster is shipped from the factory with the blower inlet ring installed as regular practice and is not manipulated unless requested by the customer or removed in the field to compensate for high altitude operation above 4500'. If this roaster was purchased second hand it may have been configured to operate at altitude in it's original installation. We can supply this to you for the cost of shipping as we have a few available from past factory modifications.
Someone just asked me about what would have to be done to convert my Sono from sea-level use to high altitude? Is it a simple matter of removing the restrictor plate for the fan air inlet ([url]http://www.greencoffeebuyingclub.com/index.php?topic=6854.msg133197#msg133197[/url])?
This is the response I got from Sonofresco when I asked them about one of my roasters having the ring and one not having it:QuoteThe roaster is shipped from the factory with the blower inlet ring installed as regular practice and is not manipulated unless requested by the customer or removed in the field to compensate for high altitude operation above 4500'. If this roaster was purchased second hand it may have been configured to operate at altitude in it's original installation. We can supply this to you for the cost of shipping as we have a few available from past factory modifications.
However, I roast at about 5000' and I have found that both of mine function MUCH better with rings installed.
So at 5000' you didn't need to mod anything else? I wonder what height qualifies as high-altitude?
On another note. I am not a great cupper... I just know what I like and don't like. I've been reading several articles about fluid bed roasters versus drum roasters and I contemplated the issue before buying my Sono. My question is this, "Can anyone say that they can tell a difference between the Sono roasted greens and a drum roast of the same variety?"
I know when I've tried it with the Sono and the Behmor and compared I've even had a few times that I thought the Sono roast was better? I will shuffle the finished product so I can't tell one from another and check the bag after cupping. BTW, I'm now roasting at level "3" on most roasts. The "4" setting was good and I still use it for the Africans and Indos but "3" on the centrals seem to be just right.
Jim
So at 5000' you didn't need to mod anything else? I wonder what height qualifies as high-altitude?
According to their email, they consider over 4500' to be "high altitude". Incidentally, the one without the ring came out of San Diego, the one with the ring came out of Denver. Seemed kind of opposite to me. :icon_scratch:
So at 5000' you didn't need to mod anything else? I wonder what height qualifies as high-altitude?
According to their email, they consider over 4500' to be "high altitude". Incidentally, the one without the ring came out of San Diego, the one with the ring came out of Denver. Seemed kind of opposite to me. :icon_scratch:
Maybe the SD roasters were getting really high while roasting and figured the Sono needed more air? ;D
On another note. I am not a great cupper... I just know what I like and don't like. I've been reading several articles about fluid bed roasters versus drum roasters and I contemplated the issue before buying my Sono. My question is this, "Can anyone say that they can tell a difference between the Sono roasted greens and a drum roast of the same variety?"
I know when I've tried it with the Sono and the Behmor and compared I've even had a few times that I thought the Sono roast was better? I will shuffle the finished product so I can't tell one from another and check the bag after cupping. BTW, I'm now roasting at level "3" on most roasts. The "4" setting was good and I still use it for the Africans and Indos but "3" on the centrals seem to be just right.
Jim
Jim,
What I have found is that the fluid bed roasters (i.e. Sonofresco) bring out the high notes in the coffee more than a drum roaster will. So I have found beans that I really liked in my Behmor to be over the top fruity on my Sonofresco. But, I have also found other coffees that I didn't care for on my Behmor to be a lot nicer on the Sono due to the "brightness" that the Sono brings out. An example that I have had of late is the Ethiopian that I am offering in the BuySaleTrade Green Stash section. On the Sono, the fruitiness was just too much for me. However, Kevin (aka thejavaman) roasted it on his Behmor and really liked it. Anyway, those are my observations.
On another note. I am not a great cupper... I just know what I like and don't like. I've been reading several articles about fluid bed roasters versus drum roasters and I contemplated the issue before buying my Sono. My question is this, "Can anyone say that they can tell a difference between the Sono roasted greens and a drum roast of the same variety?"
I know when I've tried it with the Sono and the Behmor and compared I've even had a few times that I thought the Sono roast was better? I will shuffle the finished product so I can't tell one from another and check the bag after cupping. BTW, I'm now roasting at level "3" on most roasts. The "4" setting was good and I still use it for the Africans and Indos but "3" on the centrals seem to be just right.
Jim
Yep, probably explains why I've been blending Brazil beans in with my yirgs & Bali beans to mute the brightness. Maybe I'll like them better as SO's once I get a drum roaster?
Jim,
What I have found is that the fluid bed roasters (i.e. Sonofresco) bring out the high notes in the coffee more than a drum roaster will. So I have found beans that I really liked in my Behmor to be over the top fruity on my Sonofresco. But, I have also found other coffees that I didn't care for on my Behmor to be a lot nicer on the Sono due to the "brightness" that the Sono brings out. An example that I have had of late is the Ethiopian that I am offering in the BuySaleTrade Green Stash section. On the Sono, the fruitiness was just too much for me. However, Kevin (aka thejavaman) roasted it on his Behmor and really liked it. Anyway, those are my observations.
Great observation. As I do more comparisons I'll keep that in mind and see if I pick-up on that and roast accordingly! THANKS! Jim
jmp,
I have a 2#er. If you read through this thread you'll see that it does not work! The Sono is designed such that mass volume is the indicator of roast level that drives the thermostat. Thus smaller amounts does not work. I use my Behmor or IRoast 2 for samples.
Sorry, Jim
Sonofresco has a Facebook page ([url]http://www.facebook.com/#[/url]!/pages/Sonofresco-Coffee-Roasters/82237318589?ref=ts) that I just joined. I'm considering buying the 2 pound unit and making it portable to take to a Farmer's Market. I started a discussion on Sonofresco's Facebook page for Sonofresco owners using their roaster at markets. If any of you are using your roaster in a portable fashion, would you mind sharing your experience in the discussion I started there? Feel free to double-post here, too...
I took Larry's Sono to one market and the management made me turn it off. Seems not everyone loves the scent & smoke of roasting coffee? That and the health codes for selling precooked food and on-site preparation is much different, so I decided to sell only preroasted.
I tookLarry's:thefinger: Sono to one market and the management made me turn it off. Seems not everyone loves the scent & smoke of roasting coffee? That and the health codes for selling precooked food and on-site preparation is much different, so I decided to sell only preroasted.
;D
I tookLarry's:thefinger: Sono to one market and the management made me turn it off. Seems not everyone loves the scent & smoke of roasting coffee? That and the health codes for selling precooked food and on-site preparation is much different, so I decided to sell only preroasted.
;D
;D
I took my (Larry's or whoever... ;D ) Sono to one market and the management made me turn it off. Seems not everyone loves the scent & smoke of roasting coffee? That and the health codes for selling precooked food and on-site preparation is much different, so I decided to sell only preroasted.
I took my (Larry's or whoever... ;D ) Sono to one market and the management made me turn it off. Seems not everyone loves the scent & smoke of roasting coffee? That and the health codes for selling precooked food and on-site preparation is much different, so I decided to sell only preroasted.
I thought a bit about the roasting smoke issue. Did you vent the roaster upward/outward in any way? I was thinking to have some type of "chimney" (i.e. a 3-4" diameter vent pipe coming off the roaster, back toward back of booth/tent and then upward about 4 feet to take the smoke a bit above the crowd to disperse). This would be lightweight so could be clamped to a stable pole. Any thoughts?
I was wondering if anyone here has reverse engineered the temperature sensor for the Sonofresco roasters? One of mine is acting up, giving random errors at random times for no apparent reasons. I'm thinking the sensor is going out, but having a hard time wanting to pay Sonofresco $100 plus shipping for what is probably $15-$20 in parts. I thought I would check here before tearing into it. I know some people here have torn into these roasters in great detail (hello Larry) and might have an idea on where to start on this. Understand, I would love to just buy the parts from Sonofresco but their mark up on parts seems a bit overboard if you ask me :-\.
Sonofresco has a Facebook page ([url]http://www.facebook.com/#[/url]!/pages/Sonofresco-Coffee-Roasters/82237318589?ref=ts) that I just joined. I'm considering buying the 2 pound unit and making it portable to take to a Farmer's Market. I started a discussion on Sonofresco's Facebook page for Sonofresco owners using their roaster at markets. If any of you are using your roaster in a portable fashion, would you mind sharing your experience in the discussion I started there? Feel free to double-post here, too...
I was wondering if anyone here has reverse engineered the temperature sensor for the Sonofresco roasters? One of mine is acting up, giving random errors at random times for no apparent reasons. I'm thinking the sensor is going out, but having a hard time wanting to pay Sonofresco $100 plus shipping for what is probably $15-$20 in parts. I thought I would check here before tearing into it. I know some people here have torn into these roasters in great detail (hello Larry) and might have an idea on where to start on this. Understand, I would love to just buy the parts from Sonofresco but their mark up on parts seems a bit overboard if you ask me :-\.
Yep, nothing from sono is under $75 it seems. I never had my temp sensor go out, but I know they do. I'm sure it's on off the shelf part from Omega. It's an RTD sensor ([url]http://www.omega.com/prodinfo/rtd.html[/url])
Maybe pull it apart ([url]http://www.sonofresco.com/images/stories/support/rtd.pdf[/url]) and look for a part number.
from what I see on the Omega site... it may be a RTD-1-1PT100K2515-36-T $38 but I don't know for sure.
sono's kit does come with all the mounting hardware and connector too... sono's price $75
Sonofresco has a Facebook page ([url]http://www.facebook.com/#[/url]!/pages/Sonofresco-Coffee-Roasters/82237318589?ref=ts) that I just joined. I'm considering buying the 2 pound unit and making it portable to take to a Farmer's Market. I started a discussion on Sonofresco's Facebook page for Sonofresco owners using their roaster at markets. If any of you are using your roaster in a portable fashion, would you mind sharing your experience in the discussion I started there? Feel free to double-post here, too...
Have that liability insurance all paid up -- child wanders along and touches it.
B|Java
I have a HT and was thinking to go to the Sono but after reading this -- it sounds like I would be going backwards. So, I better look into an expensive drum roaster if I want to upgrade from the HT. Good to hear all the comments, good and not so good.
Batch size was exactly why I sold my Sono and bought a Hottop. Funny thing is, I'm liking the coffee from the HT so much I'm roasting twice a week, which is more than the capacity of one batch on the Sono.
So maybe batch size wasn't the problem: Maybe the Sono just didn't roast that well? No slam intended - I'm serious.
For me it came down to this. If I was roasting only for myself, I would have liked the control of profile that the HT offers that the Sono does not. However, I roast about a hundred pounds a month for family, friends, co-workers, friends of friends, etc. There is no way I could have gotten that quantity through a HT in the short amount of time that I have to roast every month. That said, the Sono does a nice job of roasting, no doubt about it. The only thing lacking is some profile control for those beans that require a little "something extra" to bring out the best in them. Someday, I may own a big drum roaster. But, for now, the Sono is a real workhorse that roasts a pretty nice batch of beans.
Just my .02
For me it came down to this. If I was roasting only for myself, I would have liked the control of profile that the HT offers that the Sono does not. However, I roast about a hundred pounds a month for family, friends, co-workers, friends of friends, etc. There is no way I could have gotten that quantity through a HT in the short amount of time that I have to roast every month. That said, the Sono does a nice job of roasting, no doubt about it. The only thing lacking is some profile control for those beans that require a little "something extra" to bring out the best in them. Someday, I may own a big drum roaster. But, for now, the Sono is a real workhorse that roasts a pretty nice batch of beans.
Just my .02
Did you get a 1# or 2# Sono?
So.....
My roast chamber is starting to crack at the top. It's still useable for now, but it's days are limited. Has anyone found a more reasonable option than the $230 glass one from sonofresco? Has anyone sourced out something more durable, such as an aluminum tube, etc.?
So.....
My roast chamber is starting to crack at the top. It's still useable for now, but it's days are limited. Has anyone found a more reasonable option than the $230 glass one from sonofresco? Has anyone sourced out something more durable, such as an aluminum tube, etc.?
I didn't like the glass so I had a sheet metal shop give me a quote on making one from aluminum. No surprise, getting a custom roast chamber made was more than what 3 new chambers cost. But I was still tossing the idea around until I sold my Sono.
Every time I'd go to the big box stores I'd look at those one-gallon cans of jalapenos and wonder??
I didn't like the glass so I had a sheet metal shop give me a quote on making one from aluminum. No surprise, getting a custom roast chamber made was more than what 3 new chambers cost. But I was still tossing the idea around until I sold my Sono.
Every time I'd go to the big box stores I'd look at those one-gallon cans of jalapenos and wonder??
that's exactly what some people have done, they used a tin coffee can most likely and put it place of the glass.
I didn't like the glass so I had a sheet metal shop give me a quote on making one from aluminum. No surprise, getting a custom roast chamber made was more than what 3 new chambers cost. But I was still tossing the idea around until I sold my Sono.
Every time I'd go to the big box stores I'd look at those one-gallon cans of jalapenos and wonder??
that's exactly what some people have done, they used a tin coffee can most likely and put it place of the glass.
If you knew someone who worked in an institutional kitchen I imagine you could eventually find the perfect size can. Then you could just remove the glass and pop in the can.
Dang, you guys are fast at the replys!!
I have the original glass chamber. I think I chipped it on the mushroom bolts from the chaff collector. I don't really care about watching the beans dance and had thought about the tin can method, but that just seemed like an awful lot of canned peaches and Green Beans to find the right size.
I was also wondering if a metal canister/tube might make for a good medium to install a bean probe temp right through the side and into the mass of beans. Thought it might help dial in ending the roast manually...
Dang, you guys are fast at the replys!!
I have the original glass chamber. I think I chipped it on the mushroom bolts from the chaff collector. I don't really care about watching the beans dance and had thought about the tin can method, but that just seemed like an awful lot of canned peaches and Green Beans to find the right size.
I was also wondering if a metal canister/tube might make for a good medium to install a bean probe temp right through the side and into the mass of beans. Thought it might help dial in ending the roast manually...
1...... I don't really care about watching the beans dance ....
2. I was also wondering if a metal canister/tube might make for a good medium to install a bean probe temp right through the side and into the mass of beans. Thought it might help dial in ending the roast manually...
1...... I don't really care about watching the beans dance ....
2. I was also wondering if a metal canister/tube might make for a good medium to install a bean probe temp right through the side and into the mass of beans. Thought it might help dial in ending the roast manually...
1. Its more to it than that. Most drum roasters are roasting blind, no visual indications of problems(except temp gauges) like fires until its too late. you would be under the same issue as that and IMO that isn't what I would use a sonofresco for.
2. If you did put a probe in there you would be wasting time and money. They have one built into the sonofresco if you push the up and down arrow at the same time it gives you the temperature in Celsius. from there you can decide when to shut it off manual style. As for me and my house 3=light 4=medium 5=dark for most beans (sumatra is an exception)
1...... I don't really care about watching the beans dance ....
2. I was also wondering if a metal canister/tube might make for a good medium to install a bean probe temp right through the side and into the mass of beans. Thought it might help dial in ending the roast manually...
1. Its more to it than that. Most drum roasters are roasting blind, no visual indications of problems(except temp gauges) like fires until its too late. you would be under the same issue as that and IMO that isn't what I would use a sonofresco for.
2. If you did put a probe in there you would be wasting time and money. They have one built into the sonofresco if you push the up and down arrow at the same time it gives you the temperature(real time if you hold it down) in Celsius. from there you can decide when to shut it off manual style. As for me and my house 3=light 4=medium 5=dark for most beans (sumatra is an exception)
Except that's environmental temp, not bean mass. Both are informative; but IMO one is more so than the other.
I've had to replace the temp sensor...I believe that too is an E2 error (someone correct me if I'm wrong--I don't ha e any documentation with me right now). I'm assuming they said to check that? It's a relatively easy fix.
Hi Jim--
Yeah, I've roasted a lot on it. Funny thing, I've never had the issue with having to adjust the roast level...I'm fanatical about keeping the sensor cleaned with the Scotch-Brite...but what *did* happen was there was small movement due to all the rubbing where eventually it started twisting a little and finally errored out (a short?). Anywho, the new RTD sensor did the trick and I was back in business in about 25 mins.
Those wires are covered in plastic where it connects at the valve. I need to figure out how too make the connection with the volt meter to the valve wire connection.
Usually you can sneak the sharp tip of the probe wires under the covering to touch metal and read the voltage. Sometimes you have to poke the sharp tip through the insulation of a wire to make contact with the metal, leaving behind a small hole.
There are some voltage sensors—like this one that you can probably pick up at a home improvement or hardware store ([url]http://www.google.com/products/catalog?hl=en&q=non-contact+volt+meter&um=1&ie=UTF-8&tbm=shop&cid=15995137692980497151&sa=X&ei=gS5pTqTpGovTiAKO5dyXDg&ved=0CHEQ8gIwAg[/url])—that don't require physical contact, they'll indicate if a circuit is energized by proximity of holding the probe near the device which is nice, especially if your at all nervous about sticking probes and wires on live circuits.
([url]http://lh4.googleusercontent.com/public/sE-d_WNbdE3pCYAR2hYhqjOqx86JG3n2QeflGpKXInRybmQCmR4VfbOjT-MRDp7FGU9t8hx3I6Ku4yYUIcJngJZ97DPjuMdZ09_EHRjTsZ_xogYRU-msCXYQzuVuhwZt9BIuGKXdvoqjz80RMqMy-doqnezX-F3zf5A0B7n2BtnRXvVCYS1MJX2ffXXd6jau9H0stTBiAJlYx006L3gHQtHg4z4[/url])
I don't advocate the approach of touching it with your hands or licking it with your tongue to see if it's energized, but I have to admit that I once tested a pair of wires on a roof with a moist thumb to see if it was energized because I was too lazy to go down to the van to get a voltmeter. It was a low voltage (24 V AC, if I recall) application.
Good luck.
Okay, Sonofresco users, I have a couple of questions. And yes, they may have been answered somewhere in the previous 10 pages, but being the lazy person that I am, I thought I would start by asking. (Flame on!)
Anyway ...
I am about to pull the trigger on a Sono purchase. I've bid on a couple over on Ebay, but have bailed after it got too high. Still watching. My time will come.
1. Approximately how many batches can you roast on a container of propane? I realize that it will vary depending on size of batch and how dark the roast, but generally speaking.
2. How much actual control on the different phases of the roast does Sono give you. I currently roast with an older digital (non-programmable) Hottop and a Behmor, so not a huge amount of control here.
3. Are you pretty happy with the substantial investment made for the Sono, i.e. would you do it again, or opt for something different.
Thanks for any responses.
Jimbo
Been considering the purchase of a Sono mainly from comments about it highlighting the brightness, which I love, but had a few questions...
1. How does it fare with wet process/ most Centrals?
2. Does it give off much radiant heat? Does the base get very hot or could it sit atop something like a wooden island?
3. Is the cooling done by just shutting off heat and keeping the air running through the beans?
4. If you roast in cold a environment, any concerns over the glass cracking due to heat change, or is the ramp up in initial heat fairly gradual? Does ambient temp seem to affect the roast?
5. Does the chaff collector work well or is there residual chaff that needs to be vac'd after, say, a City+ roast?
Thanks for any help...
I think the only thing I forgot to ask was your thoughts on continuous back to back roasts and if that works, is not advisable or ends up with varied results?
The Sono is a commercial roaster and was made to roast batch after batch after batch.
It takes me two minutes to clean the chamber and the collector. It's a great roaster for the non anal roaster that wants consistency..... jim
The Sono is a commercial roaster and was made to roast batch after batch after batch.
It takes me two minutes to clean the chamber and the collector. It's a great roaster for the non anal roaster that wants consistency..... jim
That was my experience too - but you need a decent vacuum to speed things along.
How often do you deep clean you Sono? Every ten roasts or so I'd make a tub of TSP & hot water and soak the roast chamber & chaff collector. A quick touch up with a brush and a thorough rinse and it'd look like new.
I am seriously considering this for my next roaster. I would really like to see roaster control widget for it though.
I was more concerned with being able to roast smaller batches possibly. I guess I could do that in the Behmor but I am sure the Sonofresco would have me spoiled.
What is considered a good price for a used one? I found one that the owner wants $1600 for without a hood. The last one on ebay went for $1500 with hood if I remember correctly.
Well, I'll soon be the proud owner of one of these units! It should ship out today and I'll be roasting mid week next week.
Are those of you venting from indoors using the nat gas or propane model?
Also, anyone ordered greens from them? Looks like they have a good amount of single origins offered, although there's no crop/ farm info.
Well, I'll soon be the proud owner of one of these units! It should ship out today and I'll be roasting mid week next week.
Are those of you venting from indoors using the nat gas or propane model?
Also, anyone ordered greens from them? Looks like they have a good amount of single origins offered, although there's no crop/ farm info.
Hopefully I'll be roasting tonight.... For anyone not wanting to throw a ~$3k lump sum down, Sono has a 0% financing deal going on their roasters..
I have a few 20# propane tanks, but I'm curious if anyone has ran a SF on a one of those small (2#?) green Coleman propane tanks?
Hopefully I'll be roasting tonight.... For anyone not wanting to throw a ~$3k lump sum down, Sono has a 0% financing deal going on their roasters..
I have a few 20# propane tanks, but I'm curious if anyone has ran a SF on a one of those small (2#?) green Coleman propane tanks?
Do you need to buy a regulator or does the Sono come with a hose, etc?You will need to buy one, unless the person you bought it from throws it in as part of the deal. But you can go to any big box hardware store and buy a BBQ regulator. Or go to a propane store and buy a good one.
They told me it was included in the propane conversion kit. I guess it doesn't come with a propane version though.
They told me it was included in the propane conversion kit. I guess it doesn't come with a propane version though.
Who's they?
Would the switch-over be fast enough with something like this ([url]http://www.campingworld.com/shopping/item/Propane-Auto-Changeover-Two-Stage-Regulator/24030/&?&affiliateid=3274&cvsfa=2734&cvsfe=2&cvsfhu=3234303330[/url]), so the Sono's programming wouldn't shut down a roast prematurely when one tank is empty? When I was roasting continuously for the farmers market with just one tank, I'd sometimes run out of gas in the middle of a batch and have to toss a pound of beans.
I have one of these somewhere in my garage that I took off the RV when I sold it. It could be useful if the Sono doesn't notice the switch-over?
Every green is different but I have found #4 to work on most greens. Some naturals and decafs even down to #3 and Sumatras @ #5...... jim
Every green is different but I have found #4 to work on most greens. Some naturals and decafs even down to #3 and Sumatras @ #5...... jim
Agreed. 4-5 is my starting point for most things other than Ethiopians…I usually end up on a 2 with them. I don't think I've ever roasted anything past a 6 before.
I would love to come up with a good blend to take things darker (I have folks constantly asking for a dark roast…grrr...) >:( Unfortunately I'm not liking the darker roasts from my Sonos. Everything tastes like "bright ash" to me—no depth of body or flavor! Maybe it's just me? Suggestions, anyone?
Anyone know what a dot next to the profile number means? Lately I've seen it appear occasionally during a roast. Always during the heat phase and never during cool down. It's not any of the listed E-#'s, but a period on the lower right of number display. My thinking is that it's related to the gas?
This indicates the gas is cycling on.Anyone know what a dot next to the profile number means? Lately I've seen it appear occasionally during a roast. Always during the heat phase and never during cool down. It's not any of the listed E-#'s, but a period on the lower right of number display. My thinking is that it's related to the gas?
This indicates the gas is cycling on.:)Anyone know what a dot next to the profile number means? Lately I've seen it appear occasionally during a roast. Always during the heat phase and never during cool down. It's not any of the listed E-#'s, but a period on the lower right of number display. My thinking is that it's related to the gas?
I was planning on venting through the wall directly behind mine.
I am sure Jspain will post soon but he has his Sono in his heated garage. Its vented through the wall will regular cheap gas vent pipe. Seems to work great.
Ringo
I am sure Jspain will post soon but he has his Sono in his heated garage. Its vented through the wall will regular cheap gas vent pipe. Seems to work great.
Ringo
Ringo has seen my Sono in action several times before. I use regular metal dryer venting that goes through an outside window. It's actually not through the wall. I vented out the window and insulated around the opening. I live in the country and I have no issues with building codes or city regs. My vent pipe does get hot but is not against anything flamable. If you live in a city or populated area I'd check for codes and for any regs and permits needed. If I was going through a wall I'd suggest insulated pipe and not just dryer venting. Hope that helps? Jim
I am sure Jspain will post soon but he has his Sono in his heated garage. Its vented through the wall will regular cheap gas vent pipe. Seems to work great.
Ringo
Ringo has seen my Sono in action several times before. I use regular metal dryer venting that goes through an outside window. It's actually not through the wall. I vented out the window and insulated around the opening. I live in the country and I have no issues with building codes or city regs. My vent pipe does get hot but is not against anything flamable. If you live in a city or populated area I'd check for codes and for any regs and permits needed. If I was going through a wall I'd suggest insulated pipe and not just dryer venting. Hope that helps? Jim
And I'm sure you've installed UL approved carbon monoxide detectors to CYA?
I am sure Jspain will post soon but he has his Sono in his heated garage. Its vented through the wall will regular cheap gas vent pipe. Seems to work great.
Ringo
Ringo has seen my Sono in action several times before. I use regular metal dryer venting that goes through an outside window. It's actually not through the wall. I vented out the window and insulated around the opening. I live in the country and I have no issues with building codes or city regs. My vent pipe does get hot but is not against anything flamable. If you live in a city or populated area I'd check for codes and for any regs and permits needed. If I was going through a wall I'd suggest insulated pipe and not just dryer venting. Hope that helps? Jim
And I'm sure you've installed UL approved carbon monoxide detectors to CYA?
Nope! It's in an out building where I store my equipment and roast. No Carbon Mono detector, no UL approved anything. I always vent the shop when I roast and I never leave the building area when I'm roasting. Just the good old redneck installation, but works well for "my set-up." jim
Anyone using the Sono with an electric generator and if so any recs?
BTW I'm about 30 roasts in with a wide variety of beans and one of my fave so far is Klatch's FTO Mex Union.
Anyone with favorite beans from the known suppliers (SM, Klatch, Shrub)? I'd like to try some of the shrub beans but based on the fact that some beans do better than others I'm wary of buying 30# + of a bean I might not be happy with.
Anyone using the Sono with an electric generator and if so any recs?
BTW I'm about 30 roasts in with a wide variety of beans and one of my fave so far is Klatch's FTO Mex Union.
Anyone with favorite beans from the known suppliers (SM, Klatch, Shrub)? I'd like to try some of the shrub beans but based on the fact that some beans do better than others I'm wary of buying 30# + of a bean I might not be happy with.
I tested the Sono with a small Honda 2000w generator, just in case I wanted to take it to the farmers market. Since the Sono only uses ~3 amps it worked perfectly. Unfortunately, the market wouldn't allow generators of any kind. >:(
Anyone using the Sono with an electric generator and if so any recs?
BTW I'm about 30 roasts in with a wide variety of beans and one of my fave so far is Klatch's FTO Mex Union.
Anyone with favorite beans from the known suppliers (SM, Klatch, Shrub)? I'd like to try some of the shrub beans but based on the fact that some beans do better than others I'm wary of buying 30# + of a bean I might not be happy with.
I tested the Sono with a small Honda 2000w generator, just in case I wanted to take it to the farmers market. Since the Sono only uses ~3 amps it worked perfectly. Unfortunately, the market wouldn't allow generators of any kind. >:(
Got another Flea Market near by that does?
:)
Anyone using the Sono with an electric generator and if so any recs?
BTW I'm about 30 roasts in with a wide variety of beans and one of my fave so far is Klatch's FTO Mex Union.
Anyone with favorite beans from the known suppliers (SM, Klatch, Shrub)? I'd like to try some of the shrub beans but based on the fact that some beans do better than others I'm wary of buying 30# + of a bean I might not be happy with.
I tested the Sono with a small Honda 2000w generator, just in case I wanted to take it to the farmers market. Since the Sono only uses ~3 amps it worked perfectly. Unfortunately, the market wouldn't allow generators of any kind. >:(
Got another Flea Market near by that does?
:)
Too much competition from too many wanna be's, all chasing a customer base that asks if you have Irish Cream flavored coffee?
Well, my worst fears have been realized. My Sonofresco arrived today courtesy of UPS and lo and behold it's damaged. Seller had UPS pack and ship it just to avoid damage (at a cost to me of $102). Hopefully, the seller can get some relief from UPS.
In the meantime, I'm looking for help on maybe fixing this bad boy. The damage is to the stanchion on the right hand side facing the machine. It is bent pretty badly toward the machine. This makes inserting the roast chamber/chaff collector virtually impossible. In addition, I ma unable to attach the smoke unit to the top since the stanchions won't seperate enough. I gave a half hearted pull on the bent stanchion, but there was a lot of resistance and I surely don't want to be accused of causing the damage.
Would it make any sense to remove the top of the unit to get at a spot where the stanchion attaches to the unit? Would this be a welded joint? Screwed in? Anybody ever open the hood of this thing?
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
My new Sonofesco is about ready to go. Parts are soaking in Cafiza today while I'm at work and I should get down to some serious roasting tomorrow.
My first project is to roast 5# of the El Salvador Cerro de Las Ranos "for the troops". My plan is to start with 20 ounces and use setting 4. If anyone has any other thoughts/ideas on getting the first few roasts under my belt please share them.
My new Sonofesco is about ready to go. Parts are soaking in Cafiza today while I'm at work and I should get down to some serious roasting tomorrow.
My first project is to roast 5# of the El Salvador Cerro de Las Ranos "for the troops". My plan is to start with 20 ounces and use setting 4. If anyone has any other thoughts/ideas on getting the first few roasts under my belt please share them.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
Are first and second crack fairly easy to hear on this roaster? I've only used a Behmor before and never (intentionally) went more than a few seconds into 2nd.
I will note that thermocouple idea for future reference after I get some experience with this bad boy.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
Are first and second crack fairly easy to hear on this roaster? I've only used a Behmor before and never (intentionally) went more than a few seconds into 2nd.
I will note that thermocouple idea for future reference after I get some experience with this bad boy.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
You'd run it between the chaff collector and roasting chamber? I have a TC that I place a few inches from the SF sensor. Doesn't get the into the bean mass but is pretty consistent. My roasts usually end at 425-435F on the TC which is similar to temps I was stopping at on a Primo.
I could never hear 1st or 2nd crack when I had the sono... but I had it in the corner of a room with windows, so the blower was amplified. I always went by color and temperature (I put a thermocouple down in the bean mass). That was one thing I didn't like about the sono....
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
You'd run it between the chaff collector and roasting chamber? I have a TC that I place a few inches from the SF sensor. Doesn't get the into the bean mass but is pretty consistent. My roasts usually end at 425-435F on the TC which is similar to temps I was stopping at on a Primo.
Yep, just loop it over the glass and let it extend into the bean mass. You'll notice a section in the roast chamber where the agitation is less pronounced; that's where I put mine.
Choose a higher setting and just cut the gas when you get to the right spot in the roast. Everything else is easy :)
+1
Since all profiles are the same, only the end temp is critical. You can pick any of the higher programs and simply roast by sound. But, I've found it's easier to drop a type K bead-end thermocouple into the lower third of the gyrating bean mass and roast to a temp.
You'd run it between the chaff collector and roasting chamber? I have a TC that I place a few inches from the SF sensor. Doesn't get the into the bean mass but is pretty consistent. My roasts usually end at 425-435F on the TC which is similar to temps I was stopping at on a Primo.
Yep, just loop it over the glass and let it extend into the bean mass. You'll notice a section in the roast chamber where the agitation is less pronounced; that's where I put mine.
Any suggestions for which thermocouple to get?
Maybe off topic here, but does anyone else here use the Roastmaster iPad/iPhone app? It's pretty robust in feature set which can also be a little daunting on the learning curve, but the basic function is straight forward. I love it and track everything I roast on it, and I find the inventory feature invaluable--worth the price of the app itself.I have been using it for the past 80 roasts. Works well but I want a bit more.
Finished my first few roasts with my new used Sono today. I am very happy with this machine! I did 5# of El Salvador greens - 1/2 at setting 5 and 1/2 at setting 6. Results look great, very consistent in color. I don't see a big difference between those done on 5 and those done on 6. Is this about right? One notch up or down brings only a subtle difference in the result. I would call the 5 Full City and the 6 not quite Full City +.
I was able to hear 1st crack on all four roasts, but only heard 2nd on one of the 6's less than 10 seconds before the end (it may not have happened at all on setting 5 I'm thinking).
I won't get to taste the results from this group. These 5#'s are going to a U.S. Army unit from Fort Drum serving in Afghanistan. All indications are that the coffee would be real gooood :)
Bob,
My understanding is that voltage at your location can play a role in the setting you need to set to get the results you want, and the Temp sensor comes into play. If the sensor is older, slightly dirty, etc., then it will also effect the setting needed. I will admit I prefer lighter roasts on most greens. Sometimes I do go to #5 on a Sumatra, espresso roast, etc., but generally I'm at #4.....
BTW, THANK YOU for roasting for the troops!!!!!!!!!!!!! 40# went to the combat zone to 8 different units 10 days ago. I just got confirmation that one has gotten there! Coffee for Christmas!!!! jim
Accumulation of dirt on the temperature sensor will insulate the sensor and will cause the roast to become darker
at a given setting.
• The sensor is located at the top of the smoke box assembly and should be cleaned by gently scrapping the ceramic
portion of the sensor with the edge of a knife as shown in figure 5. Be sure to support the end of the sensor
to prevent damage to the wires due to excessive movement.
• The smoke box assembly should be maintained to
avoid build-up of dust and oils. If allowed to
build-up, the oils will become baked on to the surface
and will become difficult to remove.
• A dirty smoke box will cause the roast to become
darker at a given setting.
• Clean the smoke box assembly weekly with warm
soap and water and a semi-abrasive pad such as
scotchbrite, figure 6.
• A well maintained assembly, as seen
in figure 7, is the key to quality roasting
and a long lasting trouble free
machine.
TEMPERATURE SENSOR AND SMOKE BOX ASSEMBLY
Smoke box assembly
Temperature sensor
Note: Figures 5-7 are viewed from underneath the chaff collector assembly, figure 4 is viewed from above.
CAUTION: The temperature sensor is delicate and should be handled with care.
Clean only the ceramic end of the sensor, do not touch the wires. It is also important
not to move the sensor from it’s location shown in figure 4 where the tip of
the sensor is offset from the center of the smoke box by approximately 0.5 in.
if you use anything besides a dry scotch brite your sensor is now useless and will not roast right. You will get darker roasts even at levels of 2 or 1. This isn't from it getting caked with goo. In fact after over cleaning one with regular dry scotch brite pads I had one go bad. This is a $75 lesson unfortunately as all parts on the sono are not cheap. My recommendation is to leave the thermocouple alone and clean it with a dry scotch brite once a month at most.
Joe
Hey Jimbo, what setting did you use for the Costa Cerro Paldo?
After 30 something roasts on the Sono, I've noticed that often times when entering/ beginning to roll in 1st crack, the gas will cycle off and watching my external TC (fitting right by the SF's sensor) the temp will drop almost 20 degrees before the gas fires back on and 1c resumes/ finishes. This gets me worried about stalling/ baking and having 1c drag on too long. Anyone experienced this?
Hey Jimbo, what setting did you use for the Costa Cerro Paldo?
After 30 something roasts on the Sono, I've noticed that often times when entering/ beginning to roll in 1st crack, the gas will cycle off and watching my external TC (fitting right by the SF's sensor) the temp will drop almost 20 degrees before the gas fires back on and 1c resumes/ finishes. This gets me worried about stalling/ baking and having 1c drag on too long. Anyone experienced this?
I use a type K thin wire, beaded-end thermocouple that I loop over the glass and suspend ~3" from the bottom of the roast chamber. With this setup I can judge the bean mass temps - much more accurate than environmental temps.
I used this in milo's Sono and recorded the temps of each roast - but like a dummy I tossed my notes when I sold the roaster. Now I'm beginning to build my notes again, so I should be able to roast just by temp.
To my mind this is the only way to go with a Sono. The glass gets smudgy, so you can't depend on color. The noise level is such that 2nd crack is tough to monitor.
I use a type K thin wire, beaded-end thermocouple that I loop over the glass and suspend ~3" from the bottom of the roast chamber. With this setup I can judge the bean mass temps - much more accurate than environmental temps.
I used this in milo's Sono and recorded the temps of each roast - but like a dummy I tossed my notes when I sold the roaster. Now I'm beginning to build my notes again, so I should be able to roast just by temp.
To my mind this is the only way to go with a Sono. The glass gets smudgy, so you can't depend on color. The noise level is such that 2nd crack is tough to monitor.
Thanks for that! That's helpful info. SM has one for $29.
Here's an early video, before I had a decent thermometer; and yes that's a PID I have hooked up to monitor temps. You can see the t/c looped over the glass.Hey, isn't that my sono?
Here's an early video, before I had a decent thermometer; and yes that's a PID I have hooked up to monitor temps. You can see the t/c looped over the glass.Hey, isn't that my sono?
Here's an early video, before I had a decent thermometer; and yes that's a PID I have hooked up to monitor temps. You can see the t/c looped over the glass.Hey, isn't that my sono?
Thinking about taking this on the road but looking to avoid using a gas generator. Anyone run the Sono using an inverter? I spoke with the folks at Sono today and they mentioned some of the cheaper inverters may have sine wave issues -- producing square/ sawtooth waveforms. I was thinking about using this one:
[url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url] ([url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url])
• Output power: 1,500 watts continuous, 3,000 watts surge • AC outlets: 3 • Output waveform: Modified sine wave • Output voltage: 115 VAC RMS ±5% • Output frequency: 60 Hz ±2 Hz • Dimensions: 9.35" L x 8.8" W x 3.27" H.
It's likely that it would not blow the control board and I'd just get an error message and then go into cooldown mode, but I'm not sure I want to take the risk. Any thoughts?
Thinking about taking this on the road but looking to avoid using a gas generator. Anyone run the Sono using an inverter? I spoke with the folks at Sono today and they mentioned some of the cheaper inverters may have sine wave issues -- producing square/ sawtooth waveforms. I was thinking about using this one:
[url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url] ([url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url])
• Output power: 1,500 watts continuous, 3,000 watts surge • AC outlets: 3 • Output waveform: Modified sine wave • Output voltage: 115 VAC RMS ±5% • Output frequency: 60 Hz ±2 Hz • Dimensions: 9.35" L x 8.8" W x 3.27" H.
It's likely that it would not blow the control board and I'd just get an error message and then go into cooldown mode, but I'm not sure I want to take the risk. Any thoughts?
Output waveform: Modified sine wave
Thinking about taking this on the road but looking to avoid using a gas generator. Anyone run the Sono using an inverter? I spoke with the folks at Sono today and they mentioned some of the cheaper inverters may have sine wave issues -- producing square/ sawtooth waveforms. I was thinking about using this one:
[url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url] ([url]http://www.parts-express.com/pe/showdetl.cfm?Partnumber=125-326[/url])
• Output power: 1,500 watts continuous, 3,000 watts surge • AC outlets: 3 • Output waveform: Modified sine wave • Output voltage: 115 VAC RMS ±5% • Output frequency: 60 Hz ±2 Hz • Dimensions: 9.35" L x 8.8" W x 3.27" H.
It's likely that it would not blow the control board and I'd just get an error message and then go into cooldown mode, but I'm not sure I want to take the risk. Any thoughts?
I ran milo's Sono using a Honda like this ([url]http://powerequipment.honda.com/products/modeldetail.aspx?page=modeldetail§ion=P2GG&modelname=EU1000i&modelid=EU1000IKN[/url]), with no problems. But I'm not sure I'd risk my $3,000 roaster on something like that: I'd first take it over to Mr Spain's house and try it on his roaster first? ;D
A little bounce isn't an issue and it will shut off if it fails to ignite.
A little bounce isn't an issue and it will shut off if it fails to ignite.
do you know?? is there an electric igniter/sparker that lights the gas each time or a glow pug/pilot that is just on?? I am thinking its the igniter and its not as efficient as new.. I have roasted on a sono heard the thump but this was a pretty big thump at times..
A little bounce isn't an issue and it will shut off if it fails to ignite.
do you know?? is there an electric igniter/sparker that lights the gas each time or a glow pug/pilot that is just on?? I am thinking its the igniter and its not as efficient as new.. I have roasted on a sono heard the thump but this was a pretty big thump at times..
A little bounce isn't an issue and it will shut off if it fails to ignite.
do you know?? is there an electric igniter/sparker that lights the gas each time or a glow pug/pilot that is just on?? I am thinking its the igniter and its not as efficient as new.. I have roasted on a sono heard the thump but this was a pretty big thump at times..
Bill,
There is an ignighter in the front of the machine. It does make a loud pop when it lights. The gas ignites. The first time I used mine I "wondered" about that but then after reading more and using I found it to be normal. I believe the beans did bounce a bit more during ignition...... jim
I think the puff of ignition has to do with the regulator. When I first bought a Sono I was using the regulator from the BBQ. When I bought a dedicated regulator for the Sono the puffs began, so I figured the regulator was adjusted to the high side of acceptable?
I think the puff of ignition has to do with the regulator. When I first bought a Sono I was using the regulator from the BBQ. When I bought a dedicated regulator for the Sono the puffs began, so I figured the regulator was adjusted to the high side of acceptable?
I think the puff of ignition has to do with the regulator. When I first bought a Sono I was using the regulator from the BBQ. When I bought a dedicated regulator for the Sono the puffs began, so I figured the regulator was adjusted to the high side of acceptable?
Sono told me that the one they sell is the same as a bbq regulator. No difference in settings.
I read this whole thread two days ago. And just caught up with the fresh stuff, I am wondering about a few things? Those of you who sell coffee roasted with the Sono, and have maybe SC/TO or Drum roaster experience too. Do you feel that the coffee's can sing with the Sono? Or do you feel, as some have stated in this thread, since there is no profiling available with the Sono you cant bring out those hidden gems of flavor that cuppers (our own and others like SM or Klatch) point out with gusto in their offerings? In essence do you who have the experience of both drum and Sono feel the Sono is up for the challenge of every coffee? Or only the DP as a few have stated. Then I would have to look elsewhere for the WP Roasting. Maybe with my SC/TO. How much coffee does a shop go through?
I ask because I have no money to speak of, but I am getting in on the ground floor of a coffee shop in my hometown. The man opening the shop loves my coffee (SC/TO) and wants me to supply his new shop. I am not wanting to go there with my SC/TO. The 2# Sono looks like a good inexpensive option. He didnt seem thrilled about the idea of even a 3 kilo roaster @ 5-8,000. Or whatever one can find on ebay/craigslist. But he seemed to think ~2,000 was ok.
Steve
I have worked with both the sono and the SC/TO if I am going to roast for commercial sale and/or a coffee shop I would want the sono.. as it stands I roast for my family and a few friends.. the SC?TO gives me plenty of room to try adjusting the profile for different beans and I have a pretty stable 'go to' profile for just getting coffee in the jar..
I have worked with both the sono and the SC/TO if I am going to roast for commercial sale and/or a coffee shop I would want the sono.. as it stands I roast for my family and a few friends.. the SC?TO gives me plenty of room to try adjusting the profile for different beans and I have a pretty stable 'go to' profile for just getting coffee in the jar..
No argument from me - I just wish I still had the patience I had 5 years ago. Back then I still loved my LP Professional and my TurboCrazy. Now I'm just an old fart who needs his push button roaster & espresso machine.
Lever love lost? Say it isn't so, Tex! :(
Hey guys I am so glad I found this thread. I just bought and received my sono on wed and have been blown away by the coffee. I am curious if any of you found out a better way to roast brazils in the sono? I am like a little kid in a candy store with the brightness it brings out. Any way to stop the few beans that get burnt in a roast?
Hey guys I am so glad I found this thread. I just bought and received my sono on wed and have been blown away by the coffee. I am curious if any of you found out a better way to roast brazils in the sono? I am like a little kid in a candy store with the brightness it brings out. Any way to stop the few beans that get burnt in a roast?
I think you'll find the answer to that question earlier in the thread. Depending on the variety you'll get some toasted beans in every roast to one degree or another. Go lighter on the start weight..... by a couple oz. might help. "agitation."
Having a problem with a large sum of my coffee's chaff clogging up the first bigger screen and making airflow so slow that my roast roll on for minutes afterwards, and it's ruining my roasts. Anyone else having this problem? Can you expand the already large holes so that the chaff ends up in the chamber?
Same, had a grill sorta thing then a fine screen. The grill clogs up. I removed my exhaust pipes bc I thought it could be an airflow issue. It didn't help. What's your thoughts or tips? My Harrar is getting scorched and is causing me to be a little malnourished. Lol
Replace the control board with a mythological Milowidget:)
I was at the Seattle coffee feast last week and Sono is going to offer a laptop interface to change the profile....
Same, had a grill sorta thing then a fine screen. The grill clogs up. I removed my exhaust pipes bc I thought it could be an airflow issue. It didn't help. What's your thoughts or tips? My Harrar is getting scorched and is causing me to be a little malnourished. Lol
Tex...Would bean size and moisture content(ie weight) affect the profile?
Was that pulled mid-2c?
I've been doing a lot of roasting lately, and I've come to the conclusion that the ideal batch size for my Sonofresco model 1100 is 1 lb 1 oz (17 ozs).
I'm attaching two graphs that show a typical profile of a 17 & 19 ounce batch. Notice the more exaggerated dips with the heavier batch. I believe that a lighter batch permits better bean agitation, resulting in a better profile. Sonofresco recommends 1 lb 4 oz in their documentation. I can't find the graph I did for it, but my notes indicate an even wilder temp swing.
Anyone else done any roast measurements of the their Sono?
FYI, I called them because I was having issues with lower density beans and they mentioned that adjusting the gas valve might help. I will be trying it this weekend.
FYI, I called them because I was having issues with lower density beans and they mentioned that adjusting the gas valve might help. I will be trying it this weekend.
I adjusted the valve and it seems to have worked. The gas is cycling a bit less and my roasts are going at least 30 seconds longer. I would typically hit full city at about 9:20-9:35 depending on the bean. I am now seeing closer to 10 minute roasts.
To do this, turn roaster on its handle side. Take a flat lade screw driver and remove red cap of the valve that is exposed though the hole. Turn plastic adjuster counter clockwise 1/4 turn using fat blade screwdriver.
Thanks to SYP I tried adjusting the gas valve on my Model 1100.
Unchanged:
([url]http://home.comcast.net/~texas_coffee/images/2012-11-02.jpg[/url])
1/4 turn counter clockwise:
([url]http://home.comcast.net/~texas_coffee/images/2012-11-07.jpg[/url])
The after-adjustment profile is the most promising I've ever logged on a Sono. The peaks & valleys were still present, but they weren't as pronounced. I think we're onto something, but I'll have to play around with the settings more before I declare victory; that and compare the results in the cup.
I'm really curious about this now. Were these two roasts the same coffee on the same setting? It would appear (if I'm reading this correctly) that there is less temperature swing between cycles, but there are less cycles and the temperature peaked significantly higher, almost like you'd want to use a lower setting after adjusting the gas valve.
Thoughts?
I had heard some rumors about a profiling system Sonofresco will be putting on their machines. Had to call Sonofresco for some questions and asked if it were true. The answer is yes, and it will be able to adjust the burner as well. Will cost in the 500's for an upgrade on new/old machines. Sounds like they wanted just a profiler and it turned into a rabbit hole.....YAY !!! Coming in the spring. Excited and thought I would share so we can all start selling plasma for the upgrade.
I had heard some rumors about a profiling system Sonofresco will be putting on their machines. Had to call Sonofresco for some questions and asked if it were true. The answer is yes, and it will be able to adjust the burner as well. Will cost in the 500's for an upgrade on new/old machines. Sounds like they wanted just a profiler and it turned into a rabbit hole.....YAY !!! Coming in the spring. Excited and thought I would share so we can all start selling plasma for the upgrade.
just fyi, sonofresco roasters use a 2 wire 1000 ohm platinum rtd.
just fyi, sonofresco roasters use a 2 wire 1000 ohm platinum rtd.
I've never used RTDs; why would you use one instead of a thermocouple? And why are all the RTDs I see at [url]http://omega.com[/url] ([url]http://omega.com[/url]) 3-wire?
just fyi, sonofresco roasters use a 2 wire 1000 ohm platinum rtd.
I've never used RTDs; why would you use one instead of a thermocouple? And why are all the RTDs I see at [url]http://omega.com[/url] ([url]http://omega.com[/url]) 3-wire?
snipped
As far as an omega rtd that works with the sonofresco, I know that the RTD-870-1000 OHMS ([url]http://www.omega.com/ppt/pptsc.asp?ref=RTD-870_RTD-880&ttID=RTD-870_RTD-880&Nav=[/url]) will work, as I modded my sonofresco 1 lb model to use that probe. (drilled a small hole for the probe in the exhaust tube and plugged up the other hole with metal duct tape)
just fyi, sonofresco roasters use a 2 wire 1000 ohm platinum rtd.
I've never used RTDs; why would you use one instead of a thermocouple? And why are all the RTDs I see at [url]http://omega.com[/url] ([url]http://omega.com[/url]) 3-wire?
snipped
As far as an omega rtd that works with the sonofresco, I know that the RTD-870-1000 OHMS ([url]http://www.omega.com/ppt/pptsc.asp?ref=RTD-870_RTD-880&ttID=RTD-870_RTD-880&Nav=[/url]) will work, as I modded my sonofresco 1 lb model to use that probe. (drilled a small hole for the probe in the exhaust tube and plugged up the other hole with metal duct tape)
Dang, I looked all over Omega and I didn't see those. Thanks for your help - I've been wanting to keep spares on hand, but the Sono replacements were too expensive. Plus the ones you found have stainless sheaths, so will be easier to keep clean.
I just ordered two. ;D
Ok so I have been roasting and keeping tabs with my roastmaster app for over a year now on my sf 2#. I roasted a blend that I have done hundreds, if not thousands of times before. It cupped 32 hrs later and did well, just like it is suppose to. I placed a 1/4# in a valve bag, like usual, for home consumption. I get it home, brew in aeropress and it tastes metallic and bitter. So i brewed as a french press and I got the same outcome. Reminds me of if you have ever had the char oils off of wood and accidentally tasted it, like the black smoke residue off the sides of a grill. Makes your face go funny as your tongue catches up with what just happened. Not sure what happened, but it roasted IDENTICAL to every one before hand, along with 2 roasts after that which tasted fine. Not sure what happened, your thoughts?
I run mine the same way but don't have a logger. Have you noticed different chamber temps with the colder outside air?
just fyi, sonofresco roasters use a 2 wire 1000 ohm platinum rtd.
I've never used RTDs; why would you use one instead of a thermocouple? And why are all the RTDs I see at [url]http://omega.com[/url] ([url]http://omega.com[/url]) 3-wire?
snipped
As far as an omega rtd that works with the sonofresco, I know that the RTD-870-1000 OHMS ([url]http://www.omega.com/ppt/pptsc.asp?ref=RTD-870_RTD-880&ttID=RTD-870_RTD-880&Nav=[/url]) will work, as I modded my sonofresco 1 lb model to use that probe. (drilled a small hole for the probe in the exhaust tube and plugged up the other hole with metal duct tape)
Dang, I looked all over Omega and I didn't see those. Thanks for your help - I've been wanting to keep spares on hand, but the Sono replacements were too expensive. Plus the ones you found have stainless sheaths, so will be easier to keep clean.
I just ordered two. ;D
I would also love to have a spare on hand and love the stainless steel sheath idea. I get real nervous every time I clean mine. Pardon the stupid question but is the connector on those Omegas the same as on the Sono? Just wondering if I might have to do some "doctoring".
Is this adjustment going to keep my dp Ethiopian coffees from running away while i try to gamble with the gas off button. It's like trying to hit a rabbit with a pellet gun at 100yards. Has anyone found a solution to the insane amount of chaff build up and your roast ramping way to fast 30sec into 1st.
More logging in colder damper weather. I had to adjust the valve again to keep up with the outside weather.
The sono may be dead simple to use but I am getting irritated with it either ramping too slow or too fast due to outside conditions.
This should work for you as well. The logging was the proof that it worked and my roasts have improved because of the adjustments.
Wow! That is a lot of adjustment! I would suggest logging it and seeing what the temp looks like. Also, did you mark each setting that you have tried so far? I taped a piece of paper with mark and numbers to help relate the logs to the adjustments. Be sure to log the ambient air temp so you can later figure what adjustments need to be made to help compensate.
If you don't have a way to log. What is the length of your roasts and timing relative to 1st and 2nd crack?
My first rack is almost always around 6:30-7min mark with 2nd typically around 9:15-9:45. The less gas the less dips I get.
Odd it is so different.
The Geisha has been pretty good; although a little risky, this was not a waste of beans. As a matter of fact -and don't tell Dave- it's nearly as good as what we cupped at his house last month.
This got me thinking about adjusting the flow with a variable regulator during the roast.
I did it on the cheap: a 0-10 psi adjustable regulator, an Ebay surplus magnehelic gauge 0-50 WC, and a handful of brass fittings from Home Depot. The regulator is good for only a fraction of it's total adjustment. 11 WC is less than 1/2 psi. The knob was too loose to permit fine adjustment so I wrapped electrical tape around the stem to give me enough friction to make it work.
Over 50 water column will blow the plug on the magnehelic gauge and vent propane next to your machine. If you try this, don't do that and if you do, don't smoke while you're doing it. If I keep this set up, I'll add a second fixed regulator for safety. It will shut off automatically when the pressure drops too fast. I'll also probably find a valve with a finer adjustment.
But I digress. I did a ramp up and drying phase, bumped the gas down to slow the roast, bumped it up again to hit first crack at 9:11, dialed it down to get a couple of minutes between first and second crack, and then ramped it up again to hit second crack at 12:48 and then finished the roast at 13:00.
The beans look and smell great. I make no claim as to the quality of this roast or this "profile." This was only an experiment to see if a cheap adjustable regulator would work in conjunction with the firmware of the machine sufficient to tailor the roast. The answer, so far anyway, is yes.
I'll post pics later tonight for anyone that's interested.
And for the record, Bold J's Geisha was about the best coffee I ever had. If that's a pooched roast, it's a level of pooching that I aspire to. :)
I think Chris had done something where they had asked him to adjust some screw. I would definitely do what Sonofresco asks and then if it doesn't work you could always keep contact with them and follow up. Eventually they will have you returning parts, if it doesn't fix the issue. Did you already go through all of the normal items such as MCU and thermocouple? Also I know this is gonna sound silly but of there is any "fuzz" on the plenum where the thermocouple is? You should always keep that clean, this eliminated 90% of any issues I have ever had, in fact I think I replaced probably 2 thermocouples unnecessarily because I didn't realize how important that was.
For future reference, the attachment is a pdf detailing Nat gas/Propane conversion for a couple of different gas valves. Sonofresco uses the Robertshaw 722 Uni valve in fig.5 on page 3.
FYI: on a natural gas machine, you'll have to do a nearly complete disassembly to swap out the natural gas burner orifice for a number 51 propane orifice. This can be ordered from Sonofresco for about $20 or bought anywhere else for about $15. Like most of what's inside a Sonofresco, it's a standard part.
For the regulator, you'll need a RobertShaw 722 conversion kit. About $10 on Ebay. This will be a replacement regulator spring (see the attachment) and a plastic set screw. To install the spring and/or adjust the gas valve regulator, you'll get at the valve through a small hole in the bottom of the machine. Use a flat blade screwdriver to remove the aluminum cap and then the same screwdriver to increase (clockwise) or decrease (counterclockwise) the gas pressure from the valve.
I had to figure this out by trial and error. Smarter guys, -everyone else- will just watch the videos on YouTube before, instead of after, making the adjustment. :)
The regulator on the valve is a little redundant. Check this out yourself (Google), but your natural gas line should be regulated to about 7.5" WG (water column). You'll be passing 7" to your burner.
You could test the regulator and set it precisely with a Dwyer Magnehelic gauge. (Google search again) or just roast a pound of beans and see what happens. I'd shoot for 1st crack somewhere between 6-8 minutes?
More experienced Sonofresco guys, feel free to chime in with your times.
If you are significantly out of that range dial the pressure up or down accordingly.
I would probably drill that hole to make the whole process easier than tearing the machine down repeatedly to adjust that spring.
Odd, the valve adjustment should already be exposed. I guess if it was an older model but that would be surprising because it can only be adjust correctly with the case fully installed due to the control of the airflow through the case.
Bump to one of my earlier questions before I had issues with the valve.. I'm looking at the sono sample roaster. Can I just use a sample chamber with my current 1 lb to roast samples? My SR500 is great for small sampling but sometimes I don't have time to roast multiple samples at a given time. This would help huge.
Cool. I will do so. :)
FYI Sonofreso owners.
The new ADR control board for all Sonofresco models is available via the Sonofresco website.
The board comes with the new stainless steel temp sensor as well. Cost is $450 + shipping.
Link: [url]http://www.sonofresco.com/advanced-definition-roasting/[/url]
([url]http://www.sonofresco.com/advanced-definition-roasting/[/url])
I got an email from another roaster informing me of the upgrade being available. He just purchased it. Hopefully I'll hear back about it soon.
I got an email from another roaster informing me of the upgrade being available. He just purchased it. Hopefully I'll hear back about it soon.
I JUST RECEIVED THE UPGRADE PACKAGE IN THE MAIL, I was very excited to install the software and attach the kit to the machine.
To bad that last night when I inserted the disc it wasn't bootable on a macbook pro.
This morning the R&D dept. told me that another person has called today with the same problem and they are frantically trying to figure it out. It is a bit disappointing that they wouldn't check to make sure you can boot the program on both a Mac and PC. I mean REALLY?!!!
OK. enough rant. Obviously there is a lack of organization over in burlington.. It seems eerily familiar to
Obamacare.. hmm.
I got an email from another roaster informing me of the upgrade being available. He just purchased it. Hopefully I'll hear back about it soon.
I JUST RECEIVED THE UPGRADE PACKAGE IN THE MAIL, I was very excited to install the software and attach the kit to the machine.
To bad that last night when I inserted the disc it wasn't bootable on a macbook pro.
This morning the R&D dept. told me that another person has called today with the same problem and they are frantically trying to figure it out. It is a bit disappointing that they wouldn't check to make sure you can boot the program on both a Mac and PC. I mean REALLY?!!!
OK. enough rant. Obviously there is a lack of organization over in burlington.. It seems eerily familiar to
Obamacare.. hmm.
quick fix.. Download VM ware or vitrual box and you can load Mac in a "Virtual PC" within your computer. Keep in mind also that they weren't suppose to launch until 2014. :) At least it's not a hardware fault.
I just received a fix to the problem from the technical team at SonoFresco, I now have it installed on my macbook. I have to say that they were very prompt with helping me through the issue. I take back my negative remarks, especially after hearing that it wasn't supposed to be released until 2014.I got an email from another roaster informing me of the upgrade being available. He just purchased it. Hopefully I'll hear back about it soon.
I JUST RECEIVED THE UPGRADE PACKAGE IN THE MAIL, I was very excited to install the software and attach the kit to the machine.
To bad that last night when I inserted the disc it wasn't bootable on a macbook pro.
This morning the R&D dept. told me that another person has called today with the same problem and they are frantically trying to figure it out. It is a bit disappointing that they wouldn't check to make sure you can boot the program on both a Mac and PC. I mean REALLY?!!!
OK. enough rant. Obviously there is a lack of organization over in burlington.. It seems eerily familiar to
Obamacare.. hmm.
quick fix.. Download VM ware or vitrual box and you can load Mac in a "Virtual PC" within your computer. Keep in mind also that they weren't suppose to launch until 2014. :) At least it's not a hardware fault.
I just received a fix to the problem from the technical team at SonoFresco, I now have it installed on my macbook. I have to say that they were very prompt with helping me through the issue. I take back my negative remarks, especially after hearing that it wasn't supposed to be released until 2014.I got an email from another roaster informing me of the upgrade being available. He just purchased it. Hopefully I'll hear back about it soon.
I JUST RECEIVED THE UPGRADE PACKAGE IN THE MAIL, I was very excited to install the software and attach the kit to the machine.
To bad that last night when I inserted the disc it wasn't bootable on a macbook pro.
This morning the R&D dept. told me that another person has called today with the same problem and they are frantically trying to figure it out. It is a bit disappointing that they wouldn't check to make sure you can boot the program on both a Mac and PC. I mean REALLY?!!!
OK. enough rant. Obviously there is a lack of organization over in burlington.. It seems eerily familiar to
Obamacare.. hmm.
quick fix.. Download VM ware or vitrual box and you can load Mac in a "Virtual PC" within your computer. Keep in mind also that they weren't suppose to launch until 2014. :) At least it's not a hardware fault.
I live close to the manufacturer and bought the roaster in person, everyone is super nice, the equipment is sturdy and works well, so no complaints. I can't wait to start using the ADR software!!
Has anybody been able to log bean temp drops during gas cycling? I'm personally not worried because of how fast it cycles on and off but I'm really curious.
Here is my new one pound machine with ADR. I love it!
I have tried it out and it works pretty well, but it is only 120 gram, a bit small. It does seem to be consistent with the larger batches, but I have not done enough roasting yet. The small batch option and ADR put me over the edge for the Sono and I'm glad I went this route. This thing was up and roasting in minutes and it was very easy to connect the laptop via Bluetooth.
I have played with the roasting curve and it definitely makes a difference, can slow down and speed up certain sections, just not on the fly, beforehand.
What's the best way to clean everything from the body up can I dish wash everything including the chamber or should I soak in something like simple green. My chaff screen is looking gross
I'm a fan of OxyClean (the unscented version—I can get it at Target) for the roasting chamber, chaff screen, chaff collector and wall. The roasting chamber will take some scrubbing or scraping with a razor blade, but it comes out looking great.What's the best way to clean everything from the body up can I dish wash everything including the chamber or should I soak in something like simple green. My chaff screen is looking gross
I'm a fan of OxyClean (the unscented version—I can get it at Target) for the roasting chamber, chaff screen, chaff collector and wall. The roasting chamber will take some scrubbing or scraping with a razor blade, but it comes out looking great.What's the best way to clean everything from the body up can I dish wash everything including the chamber or should I soak in something like simple green. My chaff screen is looking gross
Awesome!
So soak in hot water I assume then? My roaster has a lot of wear and tear. I wanna clean and slowly upgrade incl a quieter fan and new sample switch and ADR. :)
I'm a fan of OxyClean (the unscented version—I can get it at Target) for the roasting chamber, chaff screen, chaff collector and wall. The roasting chamber will take some scrubbing or scraping with a razor blade, but it comes out looking great.What's the best way to clean everything from the body up can I dish wash everything including the chamber or should I soak in something like simple green. My chaff screen is looking gross
Awesome!
So soak in hot water I assume then? My roaster has a lot of wear and tear. I wanna clean and slowly upgrade incl a quieter fan and new sample switch and ADR. :)
Yeah—I fill the sink with HOT water and 1/2 scoop of OxyClean and mix well to get it dissolved, then soak the screen and roasting chamber. The other pieces I'll soak as well, but not as long as the metal will discolor if left in too long. Truth be told, after about 10 minutes the gunk starts coming off really easily. You might want to wear some gloves though...the scrubbing (3M ScotchBrite works well) and the OxyClean will wreak havoc on your hands.
citric acid!
citric acid!
Will that alter the finish at all? Or.. Mess up the champer at all?
citric acid!
Will that alter the finish at all? Or.. Mess up the chamber at all?
Roast chamber and parts, it works great, after hot water and soaking in the solution! I don't use it on painted surfaces.
I'm sure Sono wants to keep the company line..... I don't want to be the guy that said, "Do it" and then you have an issue. I can only give you my practical experience with two Sonos. I soak the roast chamber in HOT water laced with citric acid. After a long soak I use a razor blade on any stains that did not scrub off. When I'm done it looks like new. On another tip, I've found using simple green after each days use has cut down on my need to soak in acid many fold.... ;)
Good luck, jim
If a razor blade doesn't scratch the glass I bet a green pad won't either. :-\
Sonofresco says to avoid dunking or getting the glass chamber too wet. The double sided tape that holds it together isn't designed to survive from solvents.
If a razor blade doesn't scratch the glass I bet a green pad won't either. :-\
Boot Coffee is hosting some free videos in March, one series is on air roasting with the Sono and a comparison to a San Franciscan drum roaster. The link to the videos is [url]http://bootcampcoffee.com/sonofresco/,[/url] ([url]http://bootcampcoffee.com/sonofresco/,[/url]) but if that doesn't work it's either no longer March or you may need to access it from their Mailchimp campaign link here: [url]http://us6.campaign-archive2.com/?u=f6414dc5489641b85a920030d&id=bdf0c1426d.[/url] ([url]http://us6.campaign-archive2.com/?u=f6414dc5489641b85a920030d&id=bdf0c1426d.[/url])
I haven't watched these videos yet.
I was wondering if anyone could help me with a problem.. I recently bought a bunch of African coffee which I have on distro if anyone is interested. I noticed with all 3 that they were roasting darker than usual.. It's around 73'F in my house and more humid than usual. The temp probe I'm using is still pretty new. Only 1 yr old. Maybe 50 roasts on it. I roasted the Ethiopia Yirg Aricha at #3 (American Roast) and got almost Full City. It finished 1C. Does African coffee just roast darker in appearance maybe? I'm confused because up until the recent African coffee I had absolutely no problem with roasting or the preset settings. If anything I wasn't able to roast dark enough.
Any suggestions?
WOW! Your unit seems to be roasting way too hot! I have never gone that low....... :o
After I spoke with Sonofresco, they told me I needed to adjust the gas pressure again.. So I had a hell of a time ripping it apart and had to remove the gas valve from the hose leading to the front of the roaster. I didn't reconnect the gas line correctly and ended up with a bit of a leak which scared the crap out of me when I turned the gas back on. Now I'm afraid to fire the thing up. Does anyone know how I can test the connection on both sides of the gas valve? I'm considering capping if it off and converting back to propane and looking at a new one hopefully by fall.
Last week I was working with a tower crew in Gilroy and they liked spraying simple green rather than soapy water, it makes smaller bubbles, maybe easier to find the leak. We were looking for leaks in the pressurized waveguide. It also cleans and degreases as you go.
Soapy water is pretty much the industry standard, so it was interesting to hear this tip. He says that customers also like the smell.
So I got a gas guy to check the connections. Everything looks good now. I'm now trying to get the tubing up to snuff with TSSA but I'm not getting anywhere with Sonofresco.. Does anybody know what the vent specs are with the vent kit Sonofresco sells? I have the diameter but I need to know the exact vent type used for "gas fired appliances incl a blower rated for 33,000 BTU". I recently learned that anything else is considered illegal in Canada.
So if I can't get things working indoors I am thinking of converting back to propane and moving into the garage. The problem down the road is winter.. Does anyone have any tips for roasting in - 0'C temperatures with the Sonofresco? It's pretty drafty in there.
It's a gas flow issue.... My guess is that when you switched out the orifice something went south?? Double check the install and if it still show an E2 give Sono a call tomorrow. Doesn't sound fatal to me.
Good luck!
So did another teardown last night. I am getting good at it. :P I had it ripped apart in under 5 min. Anywho everything was good. I even ripped out the inshot burner to make sure there was nothing up there. I put it back together and it fired up nicely. Not sure what I did but it sounds a lot better too. Did a nice Kenyan City + roast. Thx again jspain! You rock.
So did another teardown last night. I am getting good at it. :P I had it ripped apart in under 5 min. Anywho everything was good. I even ripped out the inshot burner to make sure there was nothing up there. I put it back together and it fired up nicely. Not sure what I did but it sounds a lot better too. Did a nice Kenyan City + roast. Thx again jspain! You rock.
Congrats!
I did nothing other than give a bit of encouragement! I get an E2 when I forget to turn on the propane tank! That's an even easier fix! ;D
So did another teardown last night. I am getting good at it. :P I had it ripped apart in under 5 min. Anywho everything was good. I even ripped out the inshot burner to make sure there was nothing up there. I put it back together and it fired up nicely. Not sure what I did but it sounds a lot better too. Did a nice Kenyan City + roast. Thx again jspain! You rock.
Congrats!
I did nothing other than give a bit of encouragement! I get an E2 when I forget to turn on the propane tank! That's an even easier fix! ;D
So did another teardown last night. I am getting good at it. :P I had it ripped apart in under 5 min. Anywho everything was good. I even ripped out the inshot burner to make sure there was nothing up there. I put it back together and it fired up nicely. Not sure what I did but it sounds a lot better too. Did a nice Kenyan City + roast. Thx again jspain! You rock.
Congrats!
I did nothing other than give a bit of encouragement! I get an E2 when I forget to turn on the propane tank! That's an even easier fix! ;D
LOL. Thought I was the only one who did that. I even pulled the tank out to take for refill; then thought, gee this seems a little heavy!!! Works great when turned on.
This is just my opinion, so take it for what its worth...i.e. not much. For me, that's just too much money. I like my Sono for ease of use, but want to get something that gives me control. There's just no way I could justify spending an additional $750 on this roaster. So, once I'm able to upgrade the Sono will go away.
Ok, just got a nice tax refund and am revisiting the ADR question. Anyone using it care to sing its praises or scare me off?I have it, it's nice although I can't say that I've used the profiling much. At least not in any rigorous way where I'm comparing 2 roasts of the same bean.
This is just my opinion, so take it for what its worth...i.e. not much. For me, that's just too much money. I like my Sono for ease of use, but want to get something that gives me control. There's just no way I could justify spending an additional $750 on this roaster. So, once I'm able to upgrade the Sono will go away.
This is just my opinion, so take it for what its worth...i.e. not much. For me, that's just too much money. I like my Sono for ease of use, but want to get something that gives me control. There's just no way I could justify spending an additional $750 on this roaster. So, once I'm able to upgrade the Sono will go away.
I agree with everything except that the Sono will go away. The Sono is by far in my opinion the best way to roast coffee up until you are "needing" to roast over 20lbs a day. I see them used under $1500 all day and that simply is a value that is unmatched for a roaster that does what this does without the need of someone hovering over a roast.
My opinion; The controller isn't going to make you a better roaster. It will make you crazy about what the graph looks like. Getting your graph right does not make a roast good. Seems like an expensive roast monitor + controller to me.
I think with all things there needs to be a problem before you can justify a solution. I still think the presets give me what I want anyways. If I get curious about the magic I would probably hook up a separate thermo couple and monitor it that way. The thermocouples cost crazy money $75 for what they are ($13 for a non sono one). What needs to happen is people creating their own Hacks, starting with the thermocouple. FYI the most over replaced part on the Sonofresco is the thermocouple. A simple cleaning of the machine fixes most over diagnosed Thermocouple replacements.
Hey also for those of you who are using your own temp gauge for bean temp, how is that working out? Tex??
Try opening up the whole machine. The in shot burner may be lose. I came across this on my old one. With that hot spot, your burner is probably properly, I'd also make sure you don't have any spots where you are losing air. Once fixed if this is the case you will see a big improvement in roast performance.
Try opening up the whole machine. The in shot burner may be lose. I came across this on my old one. With that hot spot, your burner is probably properly, I'd also make sure you don't have any spots where you are losing air. Once fixed if this is the case you will see a big improvement in roast performance.
Thank you for the reply. I have had the machine apart before. Where is the in shot burner located? I appreciate your help!
I've been having a difficult time with SWP decafs. I know these coffees can be harder to roast due to their cellular structure being broken down from the SWP. I have roasted 3 different origins, all SWP. They all seem to have a cardboard-like aroma after a day of resting. This aroma translates to an aftertaste on the palate especially as the coffee cools. I have experimented with severe different roast settings but ultimately end up at the same aroma/taste. I would be grateful to hear anyone's experience and possible solutions.
I've been having a difficult time with SWP decafs. I know these coffees can be harder to roast due to their cellular structure being broken down from the SWP. I have roasted 3 different origins, all SWP. They all seem to have a cardboard-like aroma after a day of resting. This aroma translates to an aftertaste on the palate especially as the coffee cools. I have experimented with severe different roast settings but ultimately end up at the same aroma/taste. I would be grateful to hear anyone's experience and possible solutions.
My experience with decaf was to change the roast setting down one setting. The decaf just roasts faster..... I may also suggest trying another decaf process than SWP in the Sono. I believe you'll have better results.... FWIW
All my Sonofrescos have had a hotspot I assume its from the cyclone motion of the heat. I think Sonofresco stopped doing this for a similar reason, the machine was definitely not designed in this fashion. Seriously if you want a sample roaster just make Pid' popper that what I did. It's much easier than fabricating the failed sonofresco splitter.
My thermocouple was in need of cleaning. I noticed a crack in it so I removed it for careful cleaning. In the process the outer material cracked more and crumbled off. I ordered a replacement from Sonofresco. I know this has been mentioned before here, but the part is just expensive. The worst part is the cheapest shipping option for this 1lb part was UPS Ground for $17!. Then, they didn't even ship it UPS. It is coming in a Post Office flat rate mailer. I feel the parts are overpriced but I can handle that. Bring completely ripped off (ROBBED!) on shipping is something else altogether. I had to have the part for the machine to function so I had to pay it. I'm not very happy at the moment! Total order was $91.XX.
All my Sonofrescos have had a hotspot I assume its from the cyclone motion of the heat. I think Sonofresco stopped doing this for a similar reason, the machine was definitely not designed in this fashion. Seriously if you want a sample roaster just make Pid' popper that what I did. It's much easier than fabricating the failed sonofresco splitter.
Thank you so much for the help.
Joe should I do this even if the unit is brand new? I only have about 10 roasts in it at most. I followed all cleaning procedures by the book. I cleaned thermo couple with green scotch bright as well.
Joe should I do this even if the unit is brand new? I only have about 10 roasts in it at most. I followed all cleaning procedures by the book. I cleaned thermo couple with green scotch bright as well.
Possibly, depending on what you roasted. Getting in a good cleaning habit is a daily, weekly, etc chore. Definitely wire brush the screen at that point.
Seeing as how it is so new the first thing I would do is check the amount you are roasting. You should weigh it to 1lb 3 oz and don't go over that amount. If that all checks out then you might be dealing with an altitude issue or a more in depth problem and I would give sonofresco a call. They can walk you through more detailed diagnosis.
Joe should I do this even if the unit is brand new? I only have about 10 roasts in it at most. I followed all cleaning procedures by the book. I cleaned thermo couple with green scotch bright as well.
Possibly, depending on what you roasted. Getting in a good cleaning habit is a daily, weekly, etc chore. Definitely wire brush the screen at that point.
Seeing as how it is so new the first thing I would do is check the amount you are roasting. You should weigh it to 1lb 3 oz and don't go over that amount. If that all checks out then you might be dealing with an altitude issue or a more in depth problem and I would give sonofresco a call. They can walk you through more detailed diagnosis.
Do you mean 1.3 lb or 1lb 3oz?
I agree that cleaning the screen and roast chamber after every roast is more important than it seems. I also roast 1lb 1oz to lb 2oz per roast. I also never use the pre-sets and roast by smell,look and 1st and 2nd crack. Great roaster and have used it for 5 years.
For the record, I clean my roaster screens ( I have 2) after each roast and clean everything that could cause back-pressure. I've not used Citric Acid although I have 20-30 pounds of it in our warehouse since we use it to de-scale brewer tanks. As far as my roaster parts, I use straight Simple Green which you probably all know was developed originally for cleaning coffee roasters. This is another thing I never knew until I started roasting. The Behmor instruction manual states the fact on Simple Green and if you go to their site Simplegreen.com it will state that as well. If the Citric Acid is readily available in your area and it works well, great. I may give it a try but for me to get Citric Acid out here, I have to order it in and shipping costs more than the pales of citric acid.
Hey to all of you fellow sono guys and gals here. I have just purchased a new 1# sono. Is it normal to reach 2nd crack on every preset including 2 or 3. I have roasted several origins from Central and South America. On preset 4 I had pretty much a french roast on all origins. Dialed it down to preset 3 and still went well into 2nd crack, dialed it down to 2 and still reaching 2nd crack around 9:00 into all roasts. Is this normal? If not should I adjust gas valve? Any advice would be appreciated.I recently spoke to Robert Penrose at Sonofresco about this very thing. I could hit 2C on every number. Once I installed the his explanation was backed up by what I saw on the ADR. They all follow the same profile. The only difference on the numbers is EOR temps. He said they will all bring you coffee into 2C. So this is why I bought the ADR because I would also see a bunch of letters I could scroll through if I only turned on the power button and pushed the up arrow (?) Once I installed, I saw even all of the default profiles were the same. A little disappointing after spending $750.00. IMO, they coulda thrown in a couple different profiles but reading the instructions are a bit sketchy. If you ever figure out any good curves to stretch out the roast a little please share. There are many variables you have to make sure you meet for the profile to work and not thrown an E4 code at you. If your rate of rise is too low it will shut down and vice versa.
Hey to all of you fellow sono guys and gals here. I have just purchased a new 1# sono. Is it normal to reach 2nd crack on every preset including 2 or 3. I have roasted several origins from Central and South America. On preset 4 I had pretty much a french roast on all origins. Dialed it down to preset 3 and still went well into 2nd crack, dialed it down to 2 and still reaching 2nd crack around 9:00 into all roasts. Is this normal? If not should I adjust gas valve? Any advice would be appreciated.I recently spoke to Robert Penrose at Sonofresco about this very thing. I could hit 2C on every number. Once I installed the his explanation was backed up by what I saw on the ADR. They all follow the same profile. The only difference on the numbers is EOR temps. He said they will all bring you coffee into 2C. So this is why I bought the ADR because I would also see a bunch of letters I could scroll through if I only turned on the power button and pushed the up arrow (?) Once I installed, I saw even all of the default profiles were the same. A little disappointing after spending $750.00. IMO, they coulda thrown in a couple different profiles but reading the instructions are a bit sketchy. If you ever figure out any good curves to stretch out the roast a little please share. There are many variables you have to make sure you meet for the profile to work and not thrown an E4 code at you. If your rate of rise is too low it will shut down and vice versa.
You're missing the point. My problem is that with a dirty rooster or thermocouple. It is with my roasting profiles. Sorry to have bothered you, you will not hear from me anymore.Why don't we have to hear from you anymore? Seems like a dramatic response? Just trying to figure this out with you, you didn't bother me.
that spark arrestor looks like it might cause some issues, I would check taking it off and than place it on while its just starting to roast to see if it effects the airflow.
too bad you aren't near San Diego, we could have some bbq and let you take the Sonofresco for a run. If you get one you wont regret it. They are very well supported machines and they make amazing coffee.
too bad you aren't near San Diego, we could have some bbq and let you take the Sonofresco for a run. If you get one you wont regret it. They are very well supported machines and they make amazing coffee.
Hmmm...
<looking up flights to San Diego>. ;D ;D ;D
That would be fun, but with the new job I have limited time off, so it's not in the cards right now, but you never know where I'll show up on business.
too bad you aren't near San Diego, we could have some bbq and let you take the Sonofresco for a run. If you get one you wont regret it. They are very well supported machines and they make amazing coffee.
Hmmm...
<looking up flights to San Diego>. ;D ;D ;D
That would be fun, but with the new job I have limited time off, so it's not in the cards right now, but you never know where I'll show up on business.
I've been there plenty of times. It is a beautiful area.
Plus it would ruin your life forever. Not many people leave San Diego once they visit...It get's tough to live anywhere else ;D Always welcome at the casa if you are in town.
Well...
I decided to pull the trigger on a used Sono 1100 Stainless. I should have it next week.
I'm sure I'll have questions. :)
Hi All,
I just found this site and thread trying to find out as much info about the Sono I recently acquired. Thanks to all who have posted over the years here for all the informative info. I now have about 15 roasts under my belt and wanted to see how my findings correlate to others.
I have a 2 pounder with the ADR and Bluetooth.
I load it with ~1100g of green beans
I've been roasting outside with no vent or chimney on the roaster.
I typically hit 1st crack at about 175C (347F) and 2nd at about 200C (392F) does that seem normal?
Thanks,
-wes
Hey Joe, Ascholten,
Thanks for the quick responses. I'm pretty much at sea level and the beans seem to have a good loft and the roaster is following the Program set in the software, but I'd like to check to see if there is a plate obstructing airflow, do I need to pull the whole thing apart (I did buy it used, should there or should there not be a plate in there for roasting at sea level)? I checked the resistance of the RTD and it seemed to be fine it was rather old the wires a little fried so I have an extra so I went ahead and replaced it. Joe, the temps you stated are those temps within the bean bed or are those temps as read from the RTD/ Sono controller?
Thanks again for all the advice.
-wes
Hello Archiballz:
Welcome to the GCBC !
What specifically are you looking to clean, is it gunked up with goop or mostly chaff and coffee bean parts? If it's the latter, blowing it out with air will help a lot as well but don't get too carried away. 15 psi or so will be plenty, don't want to tear stuff up in there.
Hopefully one of our other members can pipe up with more details as well.
Aaron
Edit: A bit of buildup on the squirrel cage is not going to kill it significantly, the main thing with that would be chaff collecting on it. If you have access to it, you can gently brush it clean while rotating by hand. Make sure the power is UNPLUGGED to the thing first and gas is turned off before playing around in it.