QUEST M3 Coffee Roaster Instructions Note:
QUEST M3 Coffee Roaster-110V Instructions-2013
Note: Do not use any voltage stabilizer or booster on M3. 【Assembly Tips】
When using the roaster indoors, please use it near the window. The roaster should be used in a well ventilated location so that the smoke is easier to suck out.
The rear half of the pipe at the top of the roaster (close to the control cabinet) can be the handle when you are moving the M3 roaster. When carrying with the pipe, please hold the pipe firmly and take the roaster straight up or down softly without shaking. If you feel the pipe moving when you are holding the pipe, it is normal because the pipe is not firmly fixed in the socket. The roaster weighs 10kg, so when you are trying to carry the roaster, please take account of your own arm strength.
This roaster is heavy and can not be dropped or rudely placed. Please place the roaster carefully. After placing the roaster properly, please attach the wooden lugs, you can find it at the reverse side of the bean entrance cover, and the cooling chamber cover. The bean collector should also be attached with lugs on the two sides. Take out the green bean measuring cup in the cooling chamber. The filter plate should at first be inserted obliquely and then made level on the 4 fixing points. (The side with sockets should be placed on the deeper side and then the filter should be inserted into the socket. )
Screw the balance weight tightly on the handle of the roasted bean exit.
Screw the thermometer into the front socket to the end and then reverse it until the number is seen
uprightly. Then, slightly fasten the screw.
Insert the trier into the socket on the front cover. (The protruding point should be put into the socket
when the trier is not in use.)
Softly turn the adjusting screw in the middle of the electric-current meter to make the indicator return to
On the upper-left of the control panel, the electrothermal and current meter shows the heat level. 110V
model: 0.5A (A current x 110V voltage = W) with each calibration. On the upper-right is the timer switch. On this roaster, the timer switch is not use as a timer but only a safety switch for the occasion in which the roaster is left on. To use this switch, just turn it to be over your roasting time and turn it back after finishing roasting. (The calibration at the 6 o’clock position is the main power OFF; 9 o’clock is about 10 minutes; 12 o’clock is 20 minutes; 3 o’clock is 30 minutes. The switch can be turned back to OFF from any position.)
The knob at the bottom-left is for the heat level control (to adjust the current level of heating elements). With the current meter, the heat level can be seen (the speed of heating).
The knob at the bottom-right is for the blow level control. Zero points at upper position, this can be applied as the whole easy roasting mode and only the heat level needs to be adjusted. The highest blow level (the most right-side) is used to suck out the scrapings in the drum and to cool
down the roasted beans. Other blow level can be set upon your requirement.
The return button next to power cord is over-current protection return switch. After you plug on the power cord and turn on power switch, you can try to push this button if M3 has no action. Back normal is Okay. If M3 stop moving again, that means M3 is malfunction and need to send back for repairing.
Unless you are sucking out the silver skins or you have any special need, using the lowest blow level within -~1.5 is suggested. (For the beans which do not have many silver skins, the lowest blow is enough to blow the scrapings out to the filter.) The drum is small. Do not use the high blow for too long during the roasting unless it is necessary; otherwise the heating speed will be affected. Please adjust slightly first to ensure the expected effect.
【Application of Trier】
1. When trier is not in use, it is fixed in the front cover of the roaster. The front protrusion of the wooden
handle needs to be inserted into the concavity of the socket (bottom-left); otherwise, there will be beans
remaining in the trier while inserting green beans.
2.When sampling, slightly draw out the trier. After the protrusion leaves the concavity, turn right
immediately until the protrusion faces upwards and keep the position for 1 to 2 seconds (the beans will get into trier). After drawing out trier, observe the colour and smell of the beans and then insert trier back right away. (If the socket is open for too long, the temperature may be influenced, especially at the later stages where the temperature is more sensitive before letting the beans out.)
3. When inserting the trier back, keep the protrusion upwards. After inserting it to the end, turn trier left until the protrusion enters the concavity (this is for pouring out the beans and empty trier).
4. To put it simply, the application procedure is as follows: use the right index finger, middle finger and thumb to slightly draw out the wooden handle until trier can be turned. Next, make trier turn right to make the protrusion upwards. Afterwards, draw the trier out to observe and smell the beans. Then, keep the protrusion upwards and insert the trier back to the socket to the end. Finally, turn it left to make the protrusion enter the concavity.
5. When the beans being roasted are lighter than 120g, the sampling may be influenced that the beans may not be easy to get. The other functions will not be influenced.
Turn on the Roaster and Begin the Roasting
Attention: ̇This roaster is a high-temperature oven. Do not touch the unrelated parts when using it. Never put fingers into the roasted bean exit (there are blades inside) ̇ Nearby supervision is required during the whole process. ̇Within one hour after the process, heat still remains on the roaster so please prevent the roaster from being touched by other people or flammable objects. ̇The roaster should be particularly kept away from children. ̇When the roaster is not in use, unplug the roaster and properly organise the power wire. ̇Please try to use the electric sockets with ground connection and make sure the voltage is 110v. Do not use the step-up transformer to increase the voltage. ̇The extended wires and adapters may reduce the power. Try not to use them. ̇If it is necessary to use the extended wires or the adapters, please use the thicker wires and the plugs and sockets which are able to afford high current. ̇(Can afford current above 15A)
A. Preheat the roaster when it has not been in use for a long time:
Insert the power—110v. The cover of the roasted bean exit should be properly closed.
Turn on the main timer switch to 10 o’clock position (to prevent you forget it’s now preheating), so
that the drum and the cooling fans under the machine box will begin to revolve.
Turn the blow knob to the lowest level
Turn heat level switch to make the current meter indicate 8A and begin to preheat (in order to
shorten the preheating time, the highest heat level can be used; however, remember to turn it back to the normal level by the time the temperature is reached and do not leave while this preheating). ̇Low blow level is required during the preheating. ̇No oven can stand the dry-burning when it is empty unless the temperature is low. ̇Therefore, when the drum is empty, do not let the temperature exceed 250° for too long (under low blow level). ̇The dry-burning damage is caused by improper usage so it is not covered by the guarantee. ̇ Nevertheless, as long as the temperature is not too high during the preheating and meanwhile the beans are properly inserted, the dry-burning can be avoided. ̇As M3 is completely made of metal, it is of course not so fragile. However, proper usage is still required.
B. Bean Insertion:
The capacity of a full measuring cup, with the top level with the cup edge, is about 150g (different bean varieties may cause slight differences). First of all, for the green beans, use the bean collector to sort out the scrapings, unsuitable beans and other miscellaneous substances (or these may remain in heated zone and become difficult in clearing). When using the measuring cup to pour the beans directly, please use the left or right hand side of the square bean entrance to pour the beans in so that the beans will not enter the wind pipe. After applying this method for a few times, you will be familiar with the process. If the beans accidentally enter the wind pipe, use the tail of a brush to get the beans out (or use a funnel).
The reason for turning the knob to the 10 o’clock position during preheating is to avoid negligence (M3 is very quiet and makes no smoke during the preheating and is therefore easy to forget). Before inserting the beans, turn the knob to be over the predicted time. If you forget to do so and the roaster stops during the process, just turn on the switch again.
After the temperature reaches 150-175°C, adjust the appropriate roasting heat and blow level (bean weight 150g: 7.5A; 200G:8A;250G:8.5A and then insert the beans (This bean inserting timing is a reference value). The timing can be advanced or postponed based on different need; however, either way will influence the total time length of the process. The higher temperature at which the beans are inserted, the shorter the process will last.)
C. Heat Level Adjustment:
When using the same heat level during the whole process, refer to the following advice (can be adjusted when necessary): when the beans weigh 150g:7.5A; 200G:8A;250G:8.5A Exhausting level
at 0. If roasting process takes too long (bitter), the heat level can be slightly increased, and vice versa (soar), slightly decrease heat level. The different levels can be changed and experimented to find out the most suitable combination.
The current will begin to be stable in 2-3 minutes after the heater begins to work; therefore, check the current after 3 minutes after the heater begins to work is appropriate.
It is suggested that people who just begin to use the roaster can use the easy-roasting first. After
you get familiar with the process, you can try your own ways.
Use the lowest blow level (around 0) can be applied during the whole process of the
Easy-Roasting. ̇In 10-20 seconds before the bean-out temperature, turn off the heat and use the highest blow level to suck out the silver skins, and then, open the exit to let the beans out. If prefer to shorten roasting time, use bigger heat (soar); to longer roasting time, use lower heat level.(bitter) ̇(All the figures can be changed with your own preference.)
If it’s too fast from 1st crack to 2nd crack (too much heat), then next time you can try to turn lower heat after the 1st crack to decrease heating rate to get a complete caramelization (Dry aroma, tastes more smooth).
You may ture heat level to 1-2A while the middle or the last roasting stage (or try other value you desire). The longer time temperature increasing or temperature remaining will longer roasting time (Light roast need it more) and let beans more ripe, but decrease acidity/soar, you can try accordingly.
To Try New Method(2)
Turn the blow level to 0 and the max heat level; when preheating temperature reaches 160 deg C;
When you hear the first sound of first crack or temperature reaches 180 deg C, turn heat level to
6A-8A (You may adjust accordingly). Remain blow level at 0~1.5 position (The last stage of Big
heat roasting would have big influence of how much dry aroma there will be.
Turn the heat off 15 seconds before reaches bean out temperature you desired and turn to
biggest blow level for 10 seconds, let beans out.
Try New Method after getting familiar with previous ways of roasting
Above data can be adjustable by users own, The point is to understand how every adjustment
would influence and changes for roasting beans.
At the beginning, roasting a exact quantitative beans(for example 150g or 200g) and a certain kind.
It would be helpful for understand the changes of roasting.
For continue roasting, don’t turn off heat completely. Turn to small heat (for example 4-5A), so it won’t influence the roasting temperature increasing of the following bean inserting.
If you have the spirit to explore, M3 is a roaster that can be manually adjusted. It has many different combinations of roasting methods. Boldly and systematically, try to apply your imagination and creativity with the principles of cooking so that your own preference for flavour can be found soon. ̇
You can boldly try other roasting methods. ̇The flavour has no standard. ̇The point is to try to make the one you like. ̇
D. Bean Cooling
After letting the beans out, put the roasted bean collector in the cooling chamber on the rear control cabinet, turn the blow to the highest level to cool the beans down, and use the bean-stirring stick to make the beans level. ̇After 3 minutes, examine the beans (not the metal around) with hands. If the beans are already as cool as the room temperature, they can be taken out. ̇(If the beans which are being roasted have a lot of silver skins or are over 200g and the silver skin filter cup is already over half full before the roasted bean collector is put into the cooling chamber, the filter cup can be taken out before the roasted bean collector is put into the cooling chamber so that the cooling will be more effective.) Or, take out the filter cup first and then cool the beans down. ̇
For lots of silver skins’ bean, the filter cup can be taken out for clean while roasting for once.
Roasting Style Selections(deep or light):
The timing for letting the beans out is about 200-230°, depending on personal need. At the beginning,
the sound of bean crack and the temperature figures at the moment can be compared to set the standard (as the tested objects are solid beans but not liquid, the displayed temperature differs with the position of the testing stick and the area of the testing stick covered by the beans. Therefore, the difference between the displayed temperatures may only be a reference. You still need to find out the temperature range of your preferred roasting style).
When you use the same bean-out timing, for example 210°, to roast two batches of beans, the one batch with the higher heat level will finish earlier. On the other hand, the other one with the lower heat level will take more time. ̇When the higher heat level with shorter time is applied, the sour taste of the bean may be more obvious (as the vegetable may have the fresh taste when it is quickly stir-fried). ̇When the lower heat level with longer time is applied, the taste may be more complicated and mature, as the Espresso Coffee Maker may make the coffee more creamy. ̇
If the coffee tastes sharply sour, the roasting time can be extended (with lower heat level) or increase the roasting degree. Or, decrease the heat level (by 1-2A) at the middle stage of the roasting and turn it back to the original heat level after a while.
If the taste is too light, the heat level can be increased and the time can be shortened to keep more flavour. Or, use light roasting to increase the complexity of the bean flavour.
During the roasting, the blow level should be properly adjusted. If the blow is too high for too long, the temperature in the drum may be too low so that the roasted beans may have weaker dry fragrance. Unless you have any special inspiration or purpose, the lowest blow level or that of slightly higher is enough for roasting. However, if there are a lot of silver skins, the highest blow level can be applied for a short time (10-20 seconds) to suck out the skins. ̇When the hot beans in the roasted bean collector are to be cooled, the highest blow level is needed.
Before the timing for letting the beans out, turn off the heat and turn the blow to the highest level.
Turning off the blow during roasting for too long, the taste of coffee would have heavier Smoke Taste
【Clean and Maintenance】
After roasting, sweep all the silver skins in the cooling chamber into filter cup and attach the filter cup back after dumping the silver skins. Then, turn to the highest blow level (with the heat off) for one minute to suck out the silver skin in the drum (the force of sucking will be slightly stronger without the filter cup). At this moment, there is the force of sucking inside drum so that you may open the square bean entrance cover, and sweep up the bean powder into socket of the wind pipe and then into the filter cup. ̇Clean the cooling chamber again and then turn off the roaster and organise the wires.
If there is coffee oil stain need to be cleaned, use alcohol.
Regular M3 cleaning Steps.(When M3 in cool temperature)
Clean filter cup often(Brush filter cup after it’s soaked with warm water for a while)
Clean exhausted fan blade often to avoid pill up thick coffee powder.
Often place M3 upright to pour out the bean chaff in the heating layer.
After M3 is used for several times, the chaff on the exhaust fan blades should be brushed off. ̇
The colour changing does not matter. However, the thick chaff must be brushed off or be sucked out with the vacuum cleaner. If the chaff are stick on the fans blades for too long, the exhaust function will be damaged (the fan can be seen when taking out the plate fixed with the filter cup). Developing the proper habit of cleaning M3 regularly can avoid the tough stains.
After being used for a period of time, the filter cup will be stained with the coffee oil smoke (looks yellow). Please immerse the filter cup in hot water and then brush it, otherwise the blow and cooling functions will be influenced.
For perforated drum (drum with holes), more coffee chaff will falling out of the drum (the silver skins will be sucked out when the blow is at the highest level). Ordinarily, the outside drum layer can be examined by open the bean out door to check the edge outside drum. When there are some chaff, lift the front of the legs of the roaster to make the roaster lean 45 degree or stand upright so that the chaff will fall down from the holes at the back of M3. This cleaning procedure should be performed time to time. Or, use the vacuum cleaner to suck the chaff from the hole.
When detaching the drum, unscrew the thermometer or thermocouple first. Then, use the standard accessory hexagon spanner to unscrew the five inner hexagon screws at the front plate, where the spanner can apply on. When the screws are completely unscrewed, support the square bean entrance and the wind pipe with hands to prevent them from falling (they are not firmly fixed).
When assembling the parts back, on centre axle of the drum, the side with channel should be connected with the axle of the centre motor. Slightly rotate the axle into the motor axle until it is fixed. The proper position is that the inner drum, except for the axle, completely gets into the drum position. Next, insert one end of the upper pipe into the rear control cabinet (note) and close the front plate. The centre axle should be accurately inserted into the bearing socket. Make sure the cover is fixed properly (can be felt), and so are the five screws. Finally, moderately screw the parts.
When the roasting is finished, turning off the power and opening all the covers are the best way to cool down the roaster.
If there is one particular place to put the roaster, opening all the covers for better ventilation during ordinary time is suggested.
After the front centre drum bearing is used for 2~3 month, and the grease already dries out, the crack
between the rotating and un-rotating parts of the centre axle should be greased with 1 drop of oil.(Or a
screechy sound will be heard)
This roaster can be easily used (fixed heat and blow level during the whole roasting) or manually adjusted with different roasting styles. It means that there are various combinations of application of this roaster. ̇Boldly and systematically try different combinations with record can find out the way to make your favourite flavour earlier. ̇Try to keep your habitual way when roasting. ̇Change only one factor every time so that you can find out the reason for the different flavour. ̇
Contact and discussion are the most welcomed if you have any questions or problems. Contact person: Molly Yen