Size
= W 264mm x
D 139mm x
H 190mm, Cylinder Diameter = 100mm
Capacity = 50g
Keep
the wick at 8-10mm in length and spread out the threads
evenly.
Fill up only 80% of the bottle with denatured alcohol
and make sure the entire, including the top, is soaked
by fuel.
Prepared a heat-resistant pad under the roaster to
avoid the possible heat damage the table.
Remove all the stickers
from the roaster as it is flammable.
The maximum capacity of the roaster is 50g of raw
coffee bean. Do not exceed this volume.
Make sure the lid
is closed tightly.
Rotation rate =
20 rounds per minute = 3 seconds per round.
The rotational speed should be even and steady. Observe
with the flame (should keep steady) and the color
change of coffee bean.
The whole roasting process is around 15 - 20 minutes
(different coffee bean may need varying times).
Coffee bean should
be quenched right away.
Pour out coffee bean into a stainless steel plate
and using fan to cool down the temperature (use caution
when handling roaster & coffee bean as it will
be extremely hot).