Many people wanted me to post some videos of machines extracting coffee with KKTO roasted beans
I am here to tell you that I am happy to oblige
Koffee Kosmo Roaster
An hybrid invention to roast coffee by Koffee Kosmo now available to all in kit form
Thursday, March 25, 2021
Tuesday, March 29, 2011
Chaff Collection
Chaff Collection
While the Koffee Kosmo Roaster is agitating and roasting coffee beans
- During the first and second crack phase the bean husk as chaff is shed off while roasting
- Once the husk separates from the beans, the chaff is forced to the outer chamber for clean, safe collection
- Roasted beans in the roast chamber do not come contact again with the chaff during the roasting process
- Approximately 98% of chaff is efficiently caught
The roasting beans do not come into contact again during the roasting process once the husk separates from the bean |
In the photo above
After the TO & roasted bean insert is taken off
- You can see how chaff is collected in the outer roasting chamber floor
- We are left with 98% of collected chaff around the drive shaft as its final resting place
- Once the roaster has cooled, the chaff is ready to be disposed of in the garden or bin
- As seen - Great chaff separating results
Clean roasted coffee beans are the result
Regards
Koffee Kosmo
Saturday, February 12, 2011
Top 5 Questions Asked about the KKTO
Top 5 Questions Asked
You will find these and many other answers on the the FAQ tab on the Koffee Kosmo web site
http://koffeekosmo.com.au/
The main purpose of the agitator shape is to mix the beans in a specific way that is to move the beans from the centre out and back to the centre again
The action also cycles the beans from top to bottom in a helix pattern while also allowing the beans some intermittent rest time.
You will find these and many other answers on the the FAQ tab on the Koffee Kosmo web site
http://koffeekosmo.com.au/
The main purpose of the agitator shape is to mix the beans in a specific way that is to move the beans from the centre out and back to the centre again
The action also cycles the beans from top to bottom in a helix pattern while also allowing the beans some intermittent rest time.
Have a look at a Koffee Kosmo Roast below.
Did You Know?
Tuesday, December 14, 2010
Matching Roast to the Drink
Matching Roast to the Drink
Un-roasted (or "green"), light, cinnamon, medium, high, city, full city, Italian, and French.
Regards
Koffee Kosmo -
Koffee Kosmo -
Friday, December 10, 2010
Short Operation Videos of the Koffee Kosmo Roaster
Hope you see and understand the concept via these short videos
Here is an example of how the unit roasts & operates
Extra insulation is applied by using a towel others use a fire blanket
Today its roasting 800grams of Honduras La Central SHG
Next Video is of second crack [2 of 3]
Followed by cooling phase on separate cooler [3 of 3]
Video 2
Operation series, Koffee Kosmo Kit Roaster video 2 of 3
Here is an example of the Second Crack phase
Today its roasting 800grams of Honduras La Central SHG
Next Video is of the cooling phase on separate cooler [3 of 3]
Here is an example of the Second Crack phase
Today its roasting 800grams of Honduras La Central SHG
Next Video is of the cooling phase on separate cooler [3 of 3]
Video 3
Operation series Koffee Kosmo Kit Roaster video 3 of 3 Here is an example of the cooling phase on a separate cooler
Today its cooling 800grams of Honduras La Central SHG
Please Visit the Koffee Kosmo page on Facebook
Saturday, November 27, 2010
The Koffee Kosmo Method, to Creating Great Microfoam
HOW TO STEAM MILK THE KOFFEE KOSMO WAY
Great & easy Method for creating great micro-foam
This micro-foam method is repeatable
It is Particularly suited for machines with ample available steam with 2 to 4 steam hole tips
Method
Stretching milk with a 2 or 4 hole steam tip
There is a technique to using a 2 or 4 hole steam tip
So please follow these easy steps
- Purge water from steam wand
- Use a loose hand not stiff
- At first use 450 ml jug and fill with cold milk to just under the lower part of pour spout
- Place wand just under milk in the middle of jug at 90 deg (no angle) and only give it air in the first second no more and then just keep wand under the surface
- Important - turn on steam knob to "full steam strength”
- Allow steam to do the work and when milk starts to foam keep wand at 90 deg but move jug to one side until the steam wand hits the side of jug
- This all happens in about 10 to 15seconds and before you know it you have micro-foam
This easy method is for high steam power machines with multiple steam holes in the wand
However good feedback of great results has been received from users of smaller espresso machines
When you get the hang of it you can progress to larger milk jugs
Once mastered small changes can be made to suit your machine
Happy Micro-foaming
Koffee Kosmo
- The following link is video of a convert to the Koffee Kosmo microfoam method
Visit the Koffee Kosmo on Facebook
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