Hey Rob, Great stuff, very informative, been watching your videos for a while now after I purchased my own Yoshan 2kg roaster. Will be setting it up in the next few days, can't wait to start roasting. Thank you.
I like to keep my top valve set to a certain number as a limiter to keep pressure from going beyond that point and prevent any gauge damage. It also acts as my 100% level so i can accurately gauge back my roast percent-wise. I put tally marks denoting 10% increments.
Hi rob. Just wondering do you have anything that’s comes off the air out take from the cooling fan on the cooling tray. My roasting room gets covered in chaff that’s being blown away from when it’s cooling. Tia. Steve at naughty monkey coffee
Hey Steve, it’s a good observation. I didn’t use an exhaust vent for the cooling tray. I actually discovered someone who used something called a milk bag in order to catch the that comes through the cooling tray. Here’s a link to it. a.co/d/6Y1tJkp
Hey, thanks for the videos! I purchased the same roaster you have after your vids gave me the confidence that it’d be alright purchasing from Yoshan last November. I have been roasting on it since February and it has been a great investment. Saving a lot of $ roasting my own beans for a small coffee shop I run. I actually am replacing my gas regulator today with a 20kpa model and came across this video just by coincidence! My cyclone fan keeps clogging up. You experiencing this? I do a lot of dark roasts for espresso beans so it’s probably because of all the oils produced at that stage. Thanks again! The Kraken Coffeehouse, Elizabeth City, NC.
Hi, thanks for checking out the video. I'm glad my videos have been helpful to you! When you say clogged, I'm assuming the chaff is getting caught just under the exhaust fan, yes? How quickly is your fan getting clogged? Are you roasting back to back dark roast batches without checking? A couple other things, often Natural coffees will throw more chaff than a washed coffee, so keep that in mind when you're roasting. Also, curious how high you have your fan speed set to. That could play a factor. At the end of the day, you might need to vacuum out your fan every couple roasts if you're going dark and it's a bean that tends to have a lot of chaff. You might also need to empty your chaff drawer more often. Again, when I roast natural coffees, my chaff drawer fills up in like 4 batches. I've forgotten a couple times and almost lit a fire in the cyclone. Not smart. Last thing, it was brought to my attention that 5 PSI might be too high, as mentioned in the video, so roughly 1-1.5 psi should be sufficient for reaching 6 kPa. I can't remember, did you order through my sales rep or did you order somewhere else? I can't remember if we've ever spoken.
@@ocdcoffeeclub4796 Hey, thanks for all the info! No we haven’t spoken. I purchased my roaster before I learned that you can get a discount. I still got a great deal 👍🏼 I roast a lot of semi-washed beans from Brazil, from Genuine Origin, and yes they make a lot of chaff! The grate at the cyclone fan gets gummed up with oils and chaff sticks to it to. Yes, I have to empty my bin every about every 4 roasts. I misspoke earlier, I am installing a regulator that will go up to 20 psi but I only intend to set it less than 5. The regulator I have on currently is just a low pressure model I got from Tractor Supply and doesn’t provide much gas so I have been keeping my airflow at about 40 percent so the chamber will heat. I’m hoping with more gas pressures I can keep the airflow higher to do a better job removing chaff and roast more evenly. Thanks, I appreciate your insight!
@@ocdcoffeeclub4796Thanks for your reply! I don’t see my other reply back to you so I’m assuming it didn’t send. So, yes the grate at the exhaust fan gets gummed up with oils and then clogged with chaff. I will notice that chaff starts building up at the lip below the roast chamber door that allows beans to exit to the cooling tray so it’s an indicator for me to stop and check things.I do have to roast back to back dark roasts to meet our demand but I do check it and clean any buildup when necessary. I think this is just going to be the norm due to running a lot of the dark roasts. I misspoke earlier, I am installing a new regulator that goes up to 20 psi, I only plan on setting it around 5psi. The regulator I have been using is not a higher pressure regulator. I didn’t realize I needed a high pressure regulator when I was setting up the machine. I’m hoping the higher gas pressure will allow me to increase my airflow because I have had to keep it around 30-40 percent or too much heat is lost. Thanks for your insights!
So how many front drum bearings have you gone through ? I’m on my second replacement in less than 3 weeks. The original lasted for about 3 months and or 150 pounds of roasting.
I would recommend a regulator that is adjustable to 24WC on the high end. That's about 0.866 PSI or 5.97kPa. With you feeding even 2 PSI to the roaster you're sending more than double the gages limit, 13kPa!
Hey Rob, Great stuff, very informative, been watching your videos for a while now after I purchased my own Yoshan 2kg roaster. Will be setting it up in the next few days, can't wait to start roasting. Thank you.
I like to keep my top valve set to a certain number as a limiter to keep pressure from going beyond that point and prevent any gauge damage. It also acts as my 100% level so i can accurately gauge back my roast percent-wise. I put tally marks denoting 10% increments.
If it works for you, great! Read the comments thread under @davidhassilev5415. Interesting discovery around the PSI
Hi rob. Just wondering do you have anything that’s comes off the air out take from the cooling fan on the cooling tray. My roasting room gets covered in chaff that’s being blown away from when it’s cooling. Tia. Steve at naughty monkey coffee
Hey Steve, it’s a good observation. I didn’t use an exhaust vent for the cooling tray. I actually discovered someone who used something called a milk bag in order to catch the that comes through the cooling tray. Here’s a link to it.
a.co/d/6Y1tJkp
Thanks Rob. I actually had something delivered in something very similar so I used that. I have a much cleaner roastery now! Thanks
Hey, thanks for the videos! I purchased the same roaster you have after your vids gave me the confidence that it’d be alright purchasing from Yoshan last November. I have been roasting on it since February and it has been a great investment. Saving a lot of $ roasting my own beans for a small coffee shop I run. I actually am replacing my gas regulator today with a 20kpa model and came across this video just by coincidence! My cyclone fan keeps clogging up. You experiencing this? I do a lot of dark roasts for espresso beans so it’s probably because of all the oils produced at that stage. Thanks again! The Kraken Coffeehouse, Elizabeth City, NC.
Hi, thanks for checking out the video. I'm glad my videos have been helpful to you! When you say clogged, I'm assuming the chaff is getting caught just under the exhaust fan, yes? How quickly is your fan getting clogged? Are you roasting back to back dark roast batches without checking? A couple other things, often Natural coffees will throw more chaff than a washed coffee, so keep that in mind when you're roasting. Also, curious how high you have your fan speed set to. That could play a factor. At the end of the day, you might need to vacuum out your fan every couple roasts if you're going dark and it's a bean that tends to have a lot of chaff. You might also need to empty your chaff drawer more often. Again, when I roast natural coffees, my chaff drawer fills up in like 4 batches. I've forgotten a couple times and almost lit a fire in the cyclone. Not smart.
Last thing, it was brought to my attention that 5 PSI might be too high, as mentioned in the video, so roughly 1-1.5 psi should be sufficient for reaching 6 kPa.
I can't remember, did you order through my sales rep or did you order somewhere else? I can't remember if we've ever spoken.
@@ocdcoffeeclub4796 Hey, thanks for all the info! No we haven’t spoken. I purchased my roaster before I learned that you can get a discount. I still got a great deal 👍🏼 I roast a lot of semi-washed beans from Brazil, from Genuine Origin, and yes they make a lot of chaff! The grate at the cyclone fan gets gummed up with oils and chaff sticks to it to. Yes, I have to empty my bin every about every 4 roasts.
I misspoke earlier, I am installing a regulator that will go up to 20 psi but I only intend to set it less than 5. The regulator I have on currently is just a low pressure model I got from Tractor Supply and doesn’t provide much gas so I have been keeping my airflow at about 40 percent so the chamber will heat. I’m hoping with more gas pressures I can keep the airflow higher to do a better job removing chaff and roast more evenly. Thanks, I appreciate your insight!
@@ocdcoffeeclub4796Thanks for your reply! I don’t see my other reply back to you so I’m assuming it didn’t send. So, yes the grate at the exhaust fan gets gummed up with oils and then clogged with chaff. I will notice that chaff starts building up at the lip below the roast chamber door that allows beans to exit to the cooling tray so it’s an indicator for me to stop and check things.I do have to roast back to back dark roasts to meet our demand but I do check it and clean any buildup when necessary. I think this is just going to be the norm due to running a lot of the dark roasts.
I misspoke earlier, I am installing a new regulator that goes up to 20 psi, I only plan on setting it around 5psi. The regulator I have been using is not a higher pressure regulator. I didn’t realize I needed a high pressure regulator when I was setting up the machine. I’m hoping the higher gas pressure will allow me to increase my airflow because I have had to keep it around 30-40 percent or too much heat is lost. Thanks for your insights!
Thanks for the video
What is the difference between using natural gas and LPG?
@@musabmahmood180 In regards to performance, probably not. I use LP
So how many front drum bearings have you gone through ? I’m on my second replacement in less than 3 weeks. The original lasted for about 3 months and or 150 pounds of roasting.
Are you lubricating? That's way too frequent. I've replaced once in 4 years.
I keep replying in line but I'm not seeing it so last try.
Google for an Emerson-Fisher 912-264 or Marshall MEGR 1912/197.
I would recommend a regulator that is adjustable to 24WC on the high end. That's about 0.866 PSI or 5.97kPa.
With you feeding even 2 PSI to the roaster you're sending more than double the gages limit, 13kPa!
Do you have a link for a regulator you're mentioning?
Do you have a recommendation for this regulator? Brand/ where to source?
@@ocdcoffeeclub4796 Google either Emerson-Fisher 912-264 or Marshall 1912/197.
@@andybudge8555 Google either Emerson-Fisher 912-264 or Marshall 1912/197.
Is it this one ? >Marshall MEGR-1912/197