Description:

The small rotary roaster for nuts, cocoa beans, and even coffee beans. Even heat distribution thanks to rotating drum.

Features:

• Rotary roasting process
• For cocoa beans, nuts, sesame seeds, soybeans, etc.
• Also suitable for roasting coffee (without controlled roasting cycles)
• Nominal 6 litre roasting chamber, approx. 100 - 1500 grams
• Practical: approx. 200 - 1000 grams per batch
• Exact volume and hourly output depending on product and roasting time.
• Optimal roasting results by "playing" with temperature and time.
• Rotation makes roasting much more effective than in an oven.
• Easy adjustment of temperature and time.
• Temperature range 100 - 250°C (in 1° increments)
• Time range 1-99 minutes.
• Includes drip tray for shells.
• Includes perforated collection container for unloading
• Includes small collection tray for collecting and returning cocoa beans for inspection
• Optional cooling container with ventilation for quickly stopping the post-roasting phase
• Dimension: 255 x 430 x 300 mm (W x D x H)
• Power: 230 V, 50 Hz
• Power: 1600 watts

Key Steps & Considerations:

• Bean Prep: Start with high-quality, fermented, and dried beans for best results.
• Preheat: Get your roaster (drum, modified coffee, etc.) to the target temperature range.
• Load Beans: Add beans; adjust drum speed if needed (often slower for cacao).
• Temperature: Aim for 220-270°F (105-130°C), depending on origin (e.g., lower for acidic Tanzanian, higher for Ecuadorian).
• Time: 15-45 minutes; listen for pops, taste near the end to check readiness.
• Goal: Drive off moisture, sterilize, mellow acidity, develop flavor, and embrittle shells.
• Cool: Rapidly cool beans on a tray to stop the roast. 

Impressions: