Wobble Disk Coffee Roaster Looks Good In Wood

July 13, 2021 by Kristina Panos 3 Comments

If you love coffee, you probably make it yourself at home most of the time using beans from some hipster coffee shop where the employees have full-sleeve tattoos and strong opinions. Maybe you even buy whole beans and grind them right before you use them. If you want to go all the way, you gotta roast those beans yourself. There are various ways to go about it, like repurposing a hot air corn popper. If you’re [Larry Cotton], you buy heaps of green beans and keep building wobble disk roasters until you’ve achieved DIY perfection.

[Larry]’s latest roaster boasts all-wood construction with no metal brackets or housings in the structural parts. This is good because you’re less likely to burn yourself on anything, and you aren’t sinking heat away from the beans. Nothing should get hot except the sifter, the beans, and the stiff triangle of wire that holds the heat gun nozzle in place. Once the roasting cycle is complete, [Larry] just shakes out the beans onto an adjacent screen that’s situated over a fan so they can cool off.

Unlike some of [Larry]’s previous designs, this one uses an 8-cup flour sifter situated over a heat gun. A battery-powered screwdriver drives the wobbling disk that churns the beans and helps them roast evenly, and a wooden arm holds down the power button. We love the simplicity of this machine, and think wobble disk roasters are mesmerizing to watch. Check out the video after the break to see it in action and learn how to build your own.

There’s more than one way to roast beans, and one of them is even officially sanctioned by Hackaday editor [Elliot Williams].

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Coffee Cupping Is A Grind — Spectroscopy Could Brew Better Beans

May 1, 2021 by Kristina Panos 18 Comments

If you’ve ever bought whole coffee beans, chances are good that there was all kinds of information on the bag that led to your decision, like the origin, the roast type, and the flavor notes. Traditionally, coffee grading — that’s judging the aroma of both dry and wet grounds and slurping the coffee evenly across the tongue to determine the flavor profile — is done by humans in a process called cupping. To call it a process is too clinical — it’s really more like a ceremony performed with the grave sincerity that coffee deserves.

A traditional cupping ceremony. Image via Kaldi’s Coffee

There’s an industry standard coffee flavor wheel, so why not leverage that to make a robot that can remove the human bias and possible error of doing things the traditional way? That’s exactly what Demetria, a Columbian-Israeli company is doing.

They’ve developed an AI platform that can determine bean quality as judged by handheld scanners that were born on Kickstarter. The scanner uses near-infrared to look for biochemical markers in the bean, which it uses to match up with a profile backed by the all-knowing coffee flavor wheel.

Demetria is using SCiO scanners and a custom app to judge beans before they’re even roasted, which greatly speeds up the process but makes us wonder how green bean spectroscopy stacks up against roasted beans as judged by humans. You may remember the SCiO, a pocket-sized, connected spectrometer made by Consumer Physics that finally started delivering the goods a few years after funding. If you got your hands on a SCiO, you might like to know that there’s an open project out there to hack them. Sparkfun did a nice, thorough teardown, and it seems to be a well-engineered piece of hardware.

On the one hand, cupping is a tradition and thus may people feel that robbing coffee of this tradition will rob coffee of its soul. On the other hand, cupping is wasteful, as the coffee must be roasted and ground immediately prior to the ceremony and it requires the availability of Q graders who have been trained in the ways of coffee grading.

Want to know more about coffee production? Might as well learn the Retrotechtacular way.

[Main and thumbnail images via Demetria]

Retrotechtacular: Time For Coffee

September 3, 2014 by Kristina Panos 24 Comments

If you ask us, it’s almost always a good time for coffee. In the spotlight this week is an educational/promotional film made by A&P, who started in the 1800s as with a chain of shops offering coffee and tea. By the 1950s, they were operating full self-serve grocery stores with a trail of shuttered mom and pop operations in their wake.

This is the story of coffee as it goes from the nursery to the field to the shelves of your local A&P. It covers the growing, cultivation, and distribution of coffee from South American crops that at the time covered more than one million square miles of Brazil alone.

Coffee trees leave the nursery at two years old and are planted in nutrient-rich red soil. Two to three years later, they bear their first crop. Coffee blossoms appear first, and the fruit ripens over the next 8-9 months. Skilled workers pick the berries by hand. We are told that the average tree produces one pound of roasted coffee per year.

The day’s harvest is collected, weighed, and bagged for further production. The fruits are crushed to remove each bean from its red jacket. Then, the beans are washed and spread out in the sun for 8-10 days. They are frequently rotated so they dry evenly. The dried coffee is packed in bags and sent into the city.

At a warehouse, the coffee is inspected, sorted, and graded. Bags are stamped with the coffee’s country of origin and intended destination before going to the seaport. A very important step happens here. As each bag walks by on the shoulders of a worker, another guy stabs it to get a sample of the beans. The on-site A&P officials take over at this point and do their own inspections, sending samples to the US. Here, the coffees are roasted and taste tested for both strength and flavor from a giant lazy Susan full of porcelain cups.

The film takes a brief detour to tell us that the great cities of Latin America were built upon the labors of coffee exportation. We see a montage of vistas, skylines, and shorelines, which bring it back to the subject of shipping the coffee to various ports of call. At the dock, bags are tumbled onto large nets to be loaded on the ship. As coffee is susceptible to moisture, special care is taken to avoid the ill effects of traveling out of the tropics.

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