Sonofresco / Q&A / Tip & Tricks

[Tex]

Would the switch-over be fast enough with something like this, 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?

[jspain]

Would the switch-over be fast enough with something like this, 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?

I have one on my camper and one in the shop where I have two 100# tanks that I heat the shop with. With those you have constant gas flow and my guess is the Sono would not miss a beat. FWIW

[1981er]

The propane model does come with hose/ regulator.  I received mine yesterday and was up and roasting in about 20 min.  I started off with a batch of SM's 'Hypno-Tiki' Blend, which I've already roasted plenty of times on drums.  At the #7 setting I thought it was going to far and I shut off the gas right at 2c.  Drinking it right now and it turned out very nice, although slightly darker than I would have liked.

Second roast was an El Sal Pacamara..  Lowered the setting to #5, but it roasted very quick and went wayyyy into 2c.  I let it run but it's interesting how the different beans roast on different settings.  Tonight I may throw in a bit of Ninety+ Tchembe that I have.

Curious what settings you folks typically use and if you have a starting point for various types of beans?

[jspain]

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

[Tex]

Hi-yo Silver!

The Lone Ranger rides again

Or, The Lone Ranger never rode a bleepin' red horse!

2010 RSB & a 2011 Colombian COE roasted to Vienna stage for pre-Thanksgiving cafe au lait.

[yankeeNH]

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?

[Tex]

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?

I don't like the brightness of even a FC+ from fruit-bomb beans when used in blends for espresso. A few years ago I had some Ethiopian IMV & Royal's Red Sea Blend that I'd roast 20 - 30 seconds into 2nd crack, and then blend with a good Brazil bean roasted to FC.

[1981er]

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?

[yankeeNH]

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?

[Joe]

Just so everyone is aware of something I have run into lately with roasts going darker than normal.

1. The part of the roaster where the temp sensor attaches to where all the fuzz from chaff collects, is the most important part to clean.

I have been cleaning my temp sensor and screens religiously but would only do a complete tear down 2 times a year and soak everything in phosphoric acid (except the sensor of course). What I realized is that like other posters I was going down to a 2 for Ethiopians and most roasts were getting way too dark on levels that were normally medium. So I cleaned the plenum with the fuzz and Wallah! back to normal roast levels.

If you have fuzz or Black goo on the exhaust give it a nice cleaning and its like peas and carrots again.

 

[Joe]

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?

yep, and if you hold the up and down buttons at the same time during the roast you can monitor the temperature.

[jspain]

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?

[ScareYourPassenger]

Had my first couple roasts last night on the sonofresco. I learned a couple things.

1.The unit won't run a full cycle without beans due to issues with the gas being lit from the higher air flow.
I wanted to make sure it ran without wasting beans after a complete rebuild. You can get it to run if you leave the top plate unscrewed to divert some of the extra airflow.

2.It is best to just set for a higher number and listed for the sounds of 1st/second crack. Thanks Tex, I think this will work best:)

3.The ideal place to listed is at the same level as the exhaust for the roast chamber, the pops are very clean vs closer to the glass.

4. This unit rocks! Very even roasts and so simple to use! I can't wait to get the unit setup in the garage permanently.

[Tex]

One of my nieces is married to a HVAC specialist who's company is into restaurant kitchen venting. They were visiting Thanksgiving, and he was looking at my Sono. He got some of his gear out of his truck and measured its airflow. According to him, the Sono's airflow is inadequate, and if I want to vent my Sono, especially through the roof, I'd need extra blower power. He suggested a clothes dryer vent booster fan & lint filter.

edited: His concern was that the Sono's fan wouldn't purge carbon monoxide from an enclosed workspace like a basement or workshop.

[ScareYourPassenger]

I was planning on venting through the wall directly behind mine.