Congratulations on your decision to roast your own coffee. The Fresh Roast is a solid, well-designed yet simple unit that will ensure you get the most out of your home roasting experience. Roasting a batch of beans (1/3 cup / 70cc) will only take you 4 - 8 minutes. It's so easy to do you will wonder why you didn't try this long ago. But first a few words of caution on roasting in general:
Coffee roasters get H O T ! ! ! Roasting coffee generates temperatures in excess of 400 degrees fahrenheit, so be careful not to burn yourself or anything else. Use the roaster's handles and plenty of common sense. Do not leave your roaster unattended while roasting.
Roasting coffee beans emit smoke. The darker and oilier you like your beans, the more smoke there is. While the chaff collector filters it pretty well, you may want to (or your spouse may insist) roast under your range vent, in front of an open window, or outside. Whatever you do, don't roast directly under a smoke detector unless you want to become hard of hearing.
ON TO THE FUN STUFF
IDENTIFY THE PARTS:
base unit roasting chamber assemblytop & bottom of the chaff collecting assembly the scoop; don't forget the scoop.
IDENTIFY THE CONTROLS ON THE BASE UNIT:
the temperature regulator (slide mechanism on top of base unit) not on the FR Plusthe timer dial (on the front of the base unit)
Step 1 Set the temperature slide midway between light and dark (no adjustment on the FR Plus)
Step 2 Fill the scoop* with your favorite green beans
the original Fresh Roast uses a 1/3 cup scoop* - use one rounded scoop of beans
(even if you are using the new larger roasting chamber)
the NEW Fresh Roast Plus uses a smaller scoop - use TWO level scoops* of beans.
Step 3 Remove the chaff collector assembly from the roasting chamber, dump your beans in the chamber and replace the chaff collector on top
Step 4 Move the timer dial all the way to 5
You are now roasting !! It is now your choice when to stop the roast.(see "Basic Information..." below)
Step 5 To stop the roast, merely turn the timer dial gently to the "cool" setting and let it continue to run through the cool cycle. Do not turn it directly to "off".
Step 5 1/2 If the timer gets to "cool" before your beans are ready, simply turn the dial clockwise to add more roasting time.
Step 6 When the unit turns off, remove the chaff collector (& clean out the chaff) and dump your freshly roasted beans into a canister (they will be warm to the touch).
Steps 7, 8, 9, 10...Proceed to step one and roast another batch, modifying your roasting technique to suit your preferences.
Doing multiple roasts?
Many customers do multiple roasts in their Fresh Roasts, as do I. To prolong the life of your roasting chamber(s), or minimize the chance of being without coffee because it broke, it is a good idea buy an extra roasting chamber with the roaster. Unfortunately, we are all out of stock at the moment, so call Fresh Roast direct - toll-free: 1-888-757-2326.
With two, you roast a batch in one, and the next batch in the other. Keep switching back and forth so each gets a better chance to cool between roasts. Heat buildup has a cumulative effect on the chambers and they may crack if allowed to get too hot.
Coffee roasters develop heat in excess of 400 degrees fahrenheit. A drop of water on or next to the glass surface can also cause a crack when heated; if you wash the roasting chamber,
be sure it is COMPLETELY DRY before using it. The heat itself will sterilize the chamber so there is no concern of poor hygiene, and the best method of cleaning the roasting chamber is to wipe it out with an absorbent cloth (terrycloth towel). This will clean the oils from the glass, but exercise caution as the unit will be hot.
For the best taste, allow the beans at least 4 hours (24 hours is better) to sit and "de-gas" before grinding and brewing. Flavor will begin to decline after about 4 days, so only roast what you will use in that time.