Extracting coffee with KKTO roasted beans

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

Bezzera BZ40 Espresso Double shot of PNG & Ethiopian Blend

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

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/

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

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	Notes	Surface	Flavour
Light	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.	Dry	Lighter-bodied, higher acidity, no obvious roast flavour
Medium	Full city, American, regular, breakfast, brown	After a few short minutes the beans reach this roast, which U.S. specialty sellers tend to prefer.	Dry	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	French	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.

Regards
Koffee Kosmo -

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 

https://www.facebook.com/Koffee-Kosmo-Home-Coffee-Roasters-175425122506401

Regards

Koffee Kosmo 

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  

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

Visit the Koffee Kosmo on Facebook 

https://www.facebook.com/Koffee-Kosmo-Home-Coffee-Roasters-175425122506401

One testimonial out of many

The KKTO is without doubt one of the finest roasters available for the home roast market - so much so that I've been known to canvas some of speciality coffee roasts through my cafe to critical acclaim!

What I like about the roaster is that it handles reasonable capacity (say 800g plus) with relative ease, and its fully customisable and adaptable for those who know what they're doing

Additionally, you have control over variables such as temperature, and duration of roast - and you can even increase air flow by simply lifting the lid, and introducing a burst of fresh air at certain choice moments throughout the roast

But most of all I'd like to commend the quality of coffee that the KKTO is capable of producing - that I would even consider running some of the roasts that I've produced from this machine through my cafe, speaks volumes about the KKTO's ability to produce cafe quality coffee at home

Quite simply the most versatile and best value for money home-use coffee roaster on the market!

Date of Posting: 27 October 2010
Posted By: Patrick Sloane
Foxy Brown Espresso, South Crescent, Northcote 3070

Value For Money

Just look around 
It costs thousands of dollars to purchase a coffee roaster that roasts to the capacity of the KKTO
The Koffee Kosmo kit is simply the best value coffee roaster - period -

Value for money
Even if one was starting a DIY build & "finished to the same standard"
Not using any part of the kit  the cost difference is very minimal or may even exceed the cost to the kit

Suitable for beginners or enthusiasts alike
In fact we constantly get feedback as to how easy the operation of the roaster is and how its very customisable

So Why Home Roast

• Its Fresh and full of flavour
  

• Its economical & saves you money
  

• Its easy to roast coffee beans or a variety of raw nuts
  

• Its a very enjoyable hobby
  

• Impress you circle of friends and "Boast About Your Home Roast"
  

• Freshness, flavour, control, equals "satisfaction"
  Visit us on Facebook for more information 
• 
  
• https://www.facebook.com/Koffee-Kosmo-Home-Coffee-Roasters-175425122506401
• 
  
• Regards
• Koffee Kosmo
  
  
  
  
  

The progress from a home DIY project to a Quality Kit Set

Original design was conceived to be

• A small coffee roaster that can be easily stored away

• Roast coffee to near shop quality standard

• That did not have chaff fly around everywhere when roasting coffee

• Can hear the cracks with relative ease

• Can be tweaked to a coffee enthusiast’s content

• Robust construction

• Can be copied by others with handyman skills

However what needed to be improved was

1. Having to use oven gloves to remove the hot perforated bean basket located inside the pot
2. Agitator fell with the beans when dumped to cool
3. Having to pick up the whole roaster including base to empty the spent chaff
4. Separated from the base
5. Insulation


The new design utilising the "Pasta Pot" set has addressed most items on my wish list and still true to the original design

• The dual pot design allows one to use the pot handles to empty the roasted beans

• The agitator is part of the roaster chamber and does not fall in the cooler with the roasted beans

• The bottom pot can come off the base hub to easily empty its contents of collected chaff again by the handles

• The insert fitted inside the lower pot is insulated at the bottom and double walled on the sides

• Added a TO to pot adaptor ring

• Volume is reduced & can be reduced more by removing the TO to pot adaptor & place the TO direct to the pot

• Appearance of the design to be pleasing to the eye

However the KKTO can still-

• Be tweaked to a coffee enthusiast’s content

• Is of robust construction

• Roast coffee to near shop quality

• Made it easier to make & affordable by offering it in kit form even when one has to drill ones own pots

• Plus all the other positive attributes

Hope its simple operation will roast coffee that pleases your taste buds

KK

The Begining

The KKTO roaster design was conceived with both
my requirements and my wife’s requirements

I wanted
1] large green bean volume to 800grams
2] easily repeatable roast quality.


My wife wanted
1] "no clutter and no mess"                                                                 
2] be able to be packed away with ease

So the design dilemma was how to make a "home" roaster that had
1] A large capacity,
2] Beans roasted to shop quality,and a decent volume
3] Was small and dainty and made no mess

It took a while and a few dreams later I made a prototype
My wife was pleased that the roaster was small and also collected the spent chaff
And I was pleased with the capacity and the overall roast quality


The original design was made available for free to all and still is

Free DIY roaster plans on this link. 

http://docs.google.com/present/embed?size=l&id=dc5qt26s_0c97xkwgg

Then came the streamline revision with the Koffee Kosmo kit to assist future home roasters with the more complex part of the build 

Coffee roaster are now available in limited amounts 

Contact me on Facebook 

https://www.facebook.com/Koffee-Kosmo-Home-Coffee-Roasters-175425122506401

A milestone is reached with the KKTO

This humble design known as a KKTO has reached a small milestone

*** 300 roasts since its Beta launch in January 2010 in my personal tester unit ***

At an average of 550 grams per roast, that equates to 165 kg of beans
Not all roasts were for my personal use

That's not all
The Turbo Oven used is the original unit that was used on the first KKTO roaster from DEC 2008

The most back to back roasts I have personally done on the KKTO is 8 & I probably could have done additional roasts easily

2021 

Koffee Kosmo roaster has passed its 10th year since its release 

My personal roaster has completed over 2000 roasts ( actually I stopped counting) 

And haven’t replaced any  parts