After roasting hundreds of batches, there are a couple adjustments I have made to my Hearthware roast chamber. These are very simple, but please note that anything you do to your Hearthware is at your own risk, and may void your warantee too. Remember, the alternative to tweaking things is to simply buy another roast chamber, available from Sweet Maria's at great prices! We also have another Hearthware Tip Sheet and FAQ for the Precision model.
|Roast Chamber TabsI found after 100 roasts or so that my roast chamber wasn't as tightly sealed to the base as it was initially. Actually, it may never have been that tight, since mine was one of the first Hearthwares, and all the ones of recent memory come very tightly sealed. Anyway, all you need to do if yours seems lose is to bend the little tabs upwards with needlenose pliers so they will lock into the base more effectively. I did it once, and 200 roasts later it is till tight.
Note how yellow my roast chamber is! That's becase I dont wash it. I probably should, but coffee oils do no harm. Eventually, they will restrict air flow through the chaff collector screen, and that will shorten the roast times. But DON'T wash your chamber too often. You are just going to expose it to unncessary wear and tear.
All you need to do is brush out the chaff collector screen between roasts with the little brush mounted on the back of the roaster. It takes 10 seconds, and will keep the airflow (and therefore the roast times) consistent.
|Chaff Collector TabsThe chaff collector snaps snugly onto the lip of the glass roast chamber with three elbowed tabs. If the chrome top-end is not snug, you need to redefine the elbows in these tabs with a pair of needlenose pliers. I adjusted them to make the fit tighter, but it really wasn't very necessary ...it was certainly airtight, and I wasn't seeing any chaff blow between the glass and the metal collector. But sometimet like to putz with things...|
|Adding A Thermometer to the HearthwareI really really like having a 550 degree Pelouze thermometer installed on my Hearthware. With a glance you can see what yor finish temperature is, and exacty when the temperature begins to drop as the cooling cycle kicks in. You can even start to roast to a specfic finish temperature, and then manually advance the dial to the cooling cycle. Roasting to finish temperature is considered the most accurate way to roast by professionals (...nomatter what roast technology they use; drum or air). But please note that a thermometer is NOT necessary to successful and consistent roasts on the Hearthware.
Arrow 1 is the thermomter dial.
Arrow 2 is my snazzy reflection as I take the photo.
|In this awful photo you can see the shaft of the thermometer angled into the center of the roast chamber. It hovers just above the beans, or the tip probes the beans ...either way we get a good reading of the roast chambers environmental temperature.Can you believe that I have an MFA in photography?|
|So how do you add a thermometer? You buy a Pelouze 550 degree thermomter from me for $6.50. Then you get out your drill, and your #25 drill bit. Then you drill a hole. You can use a piece of metal to fashion a thermometer clip, to keep the thermomter snug, and to adjust its position. See the metal strip with 2 holes in it? Bend it into a horseshoe shape and slide it up the shaft of the thermometer. Click here to see image full size.If you have a Precision model and want to add a thermometer, it even easier. You simply enlarge one of the existing holes in the top of the chaff collector lid to fit the thermometer. Use the same drill bit as above, and you can either allow the proble to touch the bottom of the roast chamber ...or you can suspend it so it doest touch with some washers.|
Other Hearthware Tips
Please see our HearthwareTip Sheet, and FAQ