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 

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

Q. How long does it take to assemble the Koffee Kosmo kit roaster
A. Not long at all. Its so easy, you can be roasting in less than 45 min

Q. Explain how the roaster agitates the beans?
A. I have  spent countless hours fine tuning the agitator to have a complete mixing action rather than to push a mass of coffee beans around the roasting bowl
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.

Q. What is the capacity of the Koffee Kosmo Roaster?
A. 300 grams to 700 grams of green beans . However the sweet spot is 500 grams to 650 grams.
Advanced users can roast up to 800 grams of green beans, dependant on the wattage of the Turbo Oven and the users familiarity of the roaster.
Smaller roasts under 300 grams are also possible with a little tweak to the agitator 

Q. Does the chaff separate from the roasted beans?
A. Yes approximately 98% of the chaff is redirected by fan force to the outer liner
The chaff collected in the outer chamber separate from the roasting beans until you dispose of them

Q. Can I expect to get professional roaster quality roast?
A. Yes its been proven by many users and testers that the home roast results are equal to store purchased beans

Have a look at a Koffee Kosmo Roast below.

Did You Know?

Coffee Roasting Facts

Fact 1: Coffee “shrinks”; it loses weight up to 20% during roasting, while swelling up to three times the original green bean size.
Fact 2: The longer you roast coffee beans, the darker the colour and the higher the “shrinkage”, e.g.…, the more green coffee it takes to make a roasted kilo.
Fact 3: Normal shrinkage is 20%; on darker roasts shrinkage goes as high as 25%. Lightly roasted coffees can have shrinkage factors as low as 11%.
Fact 4: Coffee that is light roasted as a general rule is best for pour-over brew methods e.g. French Press, Siphon, Vacuum brewers.
Fact 5: Under-roasted coffee has a flat, green, grassy astringent flavour. Over-roasted tastes burned or “caramelised” and the variable flavours of the coffee are lost in the dominant taste of the roast.

The easiest thing to do is throw the book out and - “Please, please... just roast.”
Roast too dark, roast too light, try them both then roast just right!

Cataloguing and making your own library of roast profiles of what works for you on your Koffee Kosmo Roaster for your own taste is by far the best bet.

If you have a specific question that has not been covered here please don't hesitate to contact us

Tuesday, December 14, 2010

Matching Roast to the Drink

Matching Roast to the Drink

As the bean absorbs heat, the colour shifts from green to yellow and then to varying shades of brown. 
During the later stages of roasting, oils appear on the surface of the bean, making it shiny. The roast will continue to darken until it is removed from the heat source.

At lighter roasts, the bean will exhibit more of its "origin flavour" - the flavours created in the bean by the soil and weather conditions in the location where it was grown.

As the beans darken to a deep brown, the origin flavours of the bean are eclipsed by the flavours created by the roasting process itself.
At darker roast levels, the "roast flavour" is so dominant that it can be difficult to distinguish the origin of the beans used in the roast.

A note on flavour: 
Describing the tastes of different roasts is very subjective. 

In all cases there’s no substitute for your own personal taste. As a guide, if you can see the oil on the beans, you are more likely to taste the roasting flavours than the individual characteristics of the beans.


Roast level
Cinnamon roast, half city, New England
After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.
Lighter-bodied, higher acidity, no obvious roast flavour
Full city, American, regular, breakfast, brown
After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.
Sweeter than light roast; more body exhibiting more balance in acid, aroma, and complexity.
Full Roast
High, Viennese, Italian Espresso, Continental
After a few more minutes the beans begin popping again, and oils rise to the surface. This is called second crack.
Slightly shiny
Somewhat spicy; complexity is traded for heavier body/mouth-feel. Aromas and flavours of roast become clearly evident.
Double Roast
After a few more minutes or so the beans begin to smoke. The bean sugars begin to carbonise.
Very oily
Smoky-sweet; light bodied, but quite intense. None of the inherent flavours of the bean are recognisable.

Grades of coffee roasting; from left: 
Un-roasted (or "green"), light, cinnamon, medium, high, city, full city, Italian, and French.

Koffee Kosmo -

Friday, December 10, 2010

Short Operation Videos of the Koffee Kosmo Roaster

Today while home roasting the weekly supply
I had the opportunity to take a few short videos

Hope you see and understand the concept via these short videos

Video 1     
Operation series, Koffee Kosmo Kit Roaster video 1 of 3 

First crack (near the end of the video)
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]

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

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

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  
The beauty of it all is he did it with one hand and filmed with the other 

Visit the Koffee Kosmo on Facebook