KK Discussion Blog

Koffee Kosmo Roaster

An hybrid invention to roast coffee by Koffee Kosmo now available to all in kit form
  1. 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 




    To purchase your Koffee Kosmo Roaster
    • Fully Assembled
    • Or in kit form 
    • Please visit the Koffee Kosmo Shop 
    • On This Link > Shop @ Koffee Kosmo 

    Regards
    Koffee Kosmo
  2. 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

    To browse or to purchase a Kit Coffee Roaster please visit the Koffee Kosmo web site 



  3. 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 -
    http://koffeekosmo.com.au/
















  4. 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 site, to place your order - http://koffeekosmo.com.au/

    Regards
    Koffee Kosmo 

  5. 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 300 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 coffee roaster "online shop"
    http://koffeekosmo.com.au/General/shop-28.html



















  6. 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
  7. 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"

      Kits Available now from the Koffee Kosmo web site Here

      Regards
      Koffee Kosmo




  8. 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
    Buy a Roaster kit or individual parts 
    Kits available here
  9. 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. 





    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 kits or individual parts are now available from our new site
    http://koffeekosmo.com.au/















  10. 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
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