Wobble Disk Coffee Roaster Gets The Beans Just Right

July 23, 2020 by Lewin Day 16 Comments

Coffee roasting is an art or a science, depending on who you talk to. Both camps will however agree that attention to detail is key. Many diehard beanheads, as they’re known, will go so far as to create their own roasting hardware to get the job done just right. [Larry Cotton] is one such builder, who has created an elegant roaster to get his brew just right.

The build is based around a wobble disk design. This consists of a round plate fixed at a 45-degree angle to a rotating shaft. As the shaft spins, the disk gently sweeps and agitates the roast, allowing the batch to heat up evenly without burning the beans. It’s a two-part design, with heat gun parts in the base to generate the hot air for the roasting process. The bean basket sits on top, held in place by magnets that also act as a conduit for the wobble disk motor’s power supply.

It’s a tidy build, which allows for accurate roasting and easy dumping of the beans once finished. If you’re a serious beanhead yourself with a few hacks up your sleeve, be sure to let us know! Video after the break.

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Tend Your Garden… Again

July 16, 2020 by Bryan Cockfield 55 Comments

In the early 1940s, several countries saw an incredible shift in agriculture. What were called “victory gardens” were being planted en masse by people from all walks of life, encouraged by various national governments around the world. Millions of these small home gardens sprang up to help reduce the price of produce during World War 2, allowing anyone with even the tiniest pot of soil to contribute to the war effort.

It’s estimated that in 1943 alone, victory gardens accounted for around one third of all vegetables produced in the United States. Since then, however, the vast majority of these productive gardens have been abandoned in favor of highly manicured, fertilized, irrigated turfgrass (which produces no food yet costs more to maintain), but thanks to the recent global pandemic there has been a resurgence of people who at least are curious about growing their own food again, if not already actively planting gardens. In the modern age, even though a lot of the folk knowledge has been lost since the ’40s, planting a garden of any size is easier than ever especially with the amount of technology available to help.

As someone who not only puts food on the table as a writer for a world-renowned tech website but also literally and figuratively puts food on the table as a small-scale market farmer, there are a few things that I’ve learned that I hope will help if you’re starting your first garden.

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Beautiful Sourdough Bread At Home Thanks To Dynamic Recipe Parameterization

May 26, 2020 by Donald Papp 21 Comments

More people are making sourdough at home than ever before, and while it may not take a lot of effort to find a decent recipe, it’s quite another thing to try using recipes to figure out how and why bread actually works. Thankfully, [Makefast Workshop] has turned copious research and hundreds of trials into a dynamic sourdough (and semi-sourdough) bread recipe chock-full of of drop-down options to customize not just ingredients, but baking methods and other recipe elements as well. Want to adjust quantities or loaf styles? Play with hydration or flour type? It’s all right there, and they even have quick-set options for their personal favorites.

In order to do all this, [Makefast Workshop] needed to understand bread at a deeper level than is usually called for. During research, they observed that the format of recipes was often an obstacle to understanding how good bread actually gets made. The reason for this is simple: recipes are presented as standalone documents describing a fixed process; a set of specific steps that, when followed, yield a particular result. What they do not normally do is describe the interplay and balance between ingredients and processes, which makes it difficult to understand how and why exactly the recipe produces what it does. Without that knowledge, it’s impossible to know what elements can be adjusted, and how. The dynamic recipe changes all that.

[Makefast Workshop] performed hundreds of tests, dialing in parameters one by one, to gain the insights needed to populate their dynamic recipe. It’s got clear processes and drop-down options that dynamically update not just the recipe steps, but also the URL. This means that one can fiddle the recipe to one’s desire, then simply copy and paste the URL to keep track of what one has baked.

When it comes to thoughtful approaches to food, this certainly isn’t [Makefast Workshop]’s first rodeo. We covered their beautiful directions for creating delicious speculoos, complete with effective 3D printed molds for a modern twist on a Belgian classic.

Don’t Trust Your Ears For The Freshest Chips

May 20, 2020 by Brian McEvoy 11 Comments

We hear fables of how to restore the crispness to your crisp and the crackle to your crackers, but they are more hot air than some of the methods. We found one solution that has some teeth though, and it doesn’t require any kitchen appliances, just a pair of headphones. Keep reading before you mash potato chips into your Beats. [Charles Spence] co-authors a paper with [Massimiliano Zampini] titled The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips. It’s a mouthful, so folks refer to it as the “Sonic Chip Experiment,” which rolls off the tongue. The paper is behind paywalls, but you can find it if you know where to look.

The experiment puts participants in some headphones while they eat Pringles, and researchers feed them different sound waves. Sometimes the sound file is a recording of crackly chewing, and other times it is muffled mastication. The constant was the Pringles, which are a delight for testing because they are uniform. Participants report that some chips are fresher than others. This means we use our ears to help judge consumable consistency. Even people who knew all about the experiment report they can willingly fool themselves with the recordings.

What other foods would benefit from the augmented crunch, and which ones would suffer? If shapely food is your jam, we have a holy cookie which is probably best enjoyed with your eyes. If you prefer your Skittles organized by color, we have you covered.

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Automated Pancake Making For Devotees Of Fluffy Pancakes

May 8, 2020 by Jenny List 15 Comments

We have a weakness for automated pancake machines here at Hackaday, but in terms of complete pancake machines rather than CNC batter printers we’re surprised to see more from the rest of the world than we do from the USA. Perhaps this has something to do with differences in opinion on what constitutes a pancake, whether the moniker should be applied to a large and thin disk of cooked batter, or to a smaller, thicker, and fluffier variety. For Europeans only the former will do, while for Americans anything but the latter is simply crêpe. To restore American honour in the world of automated pancakes then, a team of students from Kennesaw State University in Georgia, USA, have built a pancake vending machine for fluffy American-style pancakes as part of their coursework.

Sadly for the team the COVID-19 pandemic put a stop to their lab work and stopped them making a fully functional vending machine, but the important part of robotic pancake making is something they’ve completely nailed. In the video below the break we see them testing various batter mixes before developing their mixer and batter delivery system, and finally a robotic flipper that cooks the pancakes on a griddle and delivers them to a plate. It also has the unexpected benefit of stacking pancakes.

We’re sure that without the pandemic they would have made a fully-functional vending machine for lucky Georgia students to sate their appetites upon. Meanwhile for pancake-crazy readers, here are complete pancake making machines from South Africa, and from France.

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Getting Your Morning Mix Exactly Right, Every Time

April 17, 2020 by Danie Conradie 8 Comments

In historical times, before the pandemic, most people had to commute to work in the mornings, and breakfast often ended up being a bit rushed. [Elite Worm] is very serious about getting his breakfast mix exactly right, and o shave a bit of time off the prep, he built a 3D printed automatic ingredient dispenser for his breakfast bowl.

[Elite Worm] breakfast consists of four ingredients, that have either a powder or granular consistency. They are held in 3D printed hoppers, with a screw top for refilling and a servo-operated door with a funnel at the bottom. The hoppers need to be shaken to properly dispense the ingredients, so all four are mounted on a bracket that can slide up and down on linear bearings. The shaking is done by a brushed DC motor with a slider-crank mechanism, which moves bracket and hoppers up and down very vigorously. [Elite Worm] notes that the shaking is probably a bit too violent and can make the entire table shake if it isn’t sturdy enough, and reducing the motor RPM might be a good idea. Below the hopper system sits a movable weighing station with a load cell, a custom ATmega328P based control board and a Nextion touch screen display, which allows for various ingredient combinations to be saved. The load cell is used to keep track of the ingredient quantities by weight, as they are dispensed one at a time.

We really like the ingenuity of the build, but personally, we would have swapped out the hopper for something that’s moulded, since all the crevices in 3D printed parts is a perfect place for bacteria to grow and can be tricky to clean properly Continue reading “Getting Your Morning Mix Exactly Right, Every Time” →

Yeast Is A Hot Commodity; Brewing And Breadmaking During Lockdown

April 13, 2020 by Jenny List 69 Comments

In the recent frenzy of stocking up with provisions as the populace prepare for their COVID-19 lockdown, there have been some widely-publicised examples of products that have become scarce commodities. Toilet paper, pasta, rice, tinned vegetables, and long-life milk are the ones that come to mind, but there’s another one that’s a little unexpected.

As everyone dusts off the breadmaker that’s lain unused for years since that time a loaf came out like a housebrick, or contemplates three months without beer and rediscovers their inner home brewer, it seems yeast can’t be had for love nor money. No matter, because the world is full of yeasts and thus social media is full of guides for capturing your own from dried fruit, or from the natural environment. A few days tending a pot of flour and water, taking away bacterial cultures and nurturing the one you want, and you can defy the shortage and have as much yeast as you need.

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