PS:1 Wiki Dev - User contributions [en]

Java Master 2002 Coffee Roaster

2026-02-22T18:54:47Z

Rdpierce:

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|Dave Ciepluch
|Ron Olson
|1/11/26
|-
|Sam Dreyfuss
|Riley Pierce
|1/24/26
|-
|Andrew Hromadka
|Riley Pierce
|1/24/26
|-
|Stephen Seyer
|Riley Pierce
|2/3/26
|-
|Bram Kineman
|Riley Pierce
|2/3/26
|-
|Jesse Bernstein
|Riley Pierce
|2/22/25
|-
|Ethan Jantz
|Riley Pierce
|2/22/25
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|2/3/26
|Riley
|
|-
|
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|2/3/26
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2026-02-04T02:41:17Z

Rdpierce: /* Maintenance */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|Sam Dreyfuss
|Riley Pierce
|1/24/26
|-
|Andrew Hromadka
|Riley Pierce
|1/24/26
|-
|Stephen Seyer
|Riley Pierce
|2/3/26
|-
|Bram Kineman
|Riley Pierce
|2/3/26
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|2/3/26
|Riley
|
|-
|
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|2/3/26
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2026-02-04T02:38:51Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|Sam Dreyfuss
|Riley Pierce
|1/24/26
|-
|Andrew Hromadka
|Riley Pierce
|1/24/26
|-
|Stephen Seyer
|Riley Pierce
|2/3/26
|-
|Bram Kineman
|Riley Pierce
|2/3/26
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2026-01-26T21:13:02Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|Sam Dreyfuss
|Riley Pierce
|1/24/26
|-
|Andrew Hromadka
|Riley Pierce
|1/24/26
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2026-01-26T21:07:58Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|Sam Dreyfuss
|Riley Pierce
|1/24/26
|-
|
|Riley Pierce
|1/24/26
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2026-01-25T07:10:58Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|-
|
|Riley Pierce
|1/24/26
|-
|
|Riley Pierce
|1/24/26
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

User:Rdpierce/Making the Space Safe for Marginalized People

2026-01-05T05:37:28Z

Rdpierce: /* Proposed Solution */

== The Problem ==
Pumping Station: One has historically failed to keep marginalized people safe. The space has had various Membership Agreements, Non-Discrimination Policies, and bodies like the Dispute Resolution Committee, but the problems persist. In large part, this happens because safety for marginalized people is not built into the organization’s culture. Removing a member is, by design, difficult. Bad actors who make the space unsafe for marginalized groups count on this. They know that nothing short of a truly egregious offense will ever have consequences beyond a metaphoric slap on the wrist. Likewise, marginalized groups know they are not protected. PS:One has a poor reputation within the queer community. It has lost women members due to the space’s inability to handle sexual harassment with zero tolerance. Victims don’t come forward if they believe doing so will not accomplish anything substantive. As queer and other marginalized persons frequently self-exclude from the space, this creates a self-reinforcing dynamic. Significant effort is needed at this point to break the cycle and restore trust.

Typical corporate DEI training cannot, by itself, fix the problem when bad actors know they will not face consequences for their actions. Likewise, an updated Community Code of Conduct by itself cannot stop bad actors, when they assume it will never be enforced against them.

== Proposed Solution ==
Solutions include:

* public acknowledgement of harm, especially with specifics.

* public transparency of actions taken and, most importantly, leadership owning and admitting what was insufficient about the response and why that happened.
* public transparent efforts to overhaul processes accordingly, including things like “we need to be able to ban bigots and abusers as a part of this process so that our 'Community Code of Conduct' will mean anything.
* hosting and supporting queer community run events and groups in the space, specifically to re-invite back marginalized persons into our community so reputation repair can begin.

User:Rdpierce/Making the Space Safe for Marginalized People

2026-01-05T05:35:12Z

Rdpierce:

== The Problem ==
Pumping Station: One has historically failed to keep marginalized people safe. The space has had various Membership Agreements, Non-Discrimination Policies, and bodies like the Dispute Resolution Committee, but the problems persist. In large part, this happens because safety for marginalized people is not built into the organization’s culture. Removing a member is, by design, difficult. Bad actors who make the space unsafe for marginalized groups count on this. They know that nothing short of a truly egregious offense will ever have consequences beyond a metaphoric slap on the wrist. Likewise, marginalized groups know they are not protected. PS:One has a poor reputation within the queer community. It has lost women members due to the space’s inability to handle sexual harassment with zero tolerance. Victims don’t come forward if they believe doing so will not accomplish anything substantive. As queer and other marginalized persons frequently self-exclude from the space, this creates a self-reinforcing dynamic. Significant effort is needed at this point to break the cycle and restore trust.

Typical corporate DEI training cannot, by itself, fix the problem when bad actors know they will not face consequences for their actions. Likewise, an updated Community Code of Conduct by itself cannot stop bad actors, when they assume it will never be enforced against them.

== Proposed Solution ==
Solutions include:

* public acknowledgement of harm, especially with specifics.

* public transparency of actions taken and, most importantly, leadership owning and admitting what was insufficient about the response and why that happened.
* public transparent efforts to overhaul processes accordingly, including things like “we need to be able to ban bigots and abusers as a part of this process so that our 'Community Code of Conduct' will mean anything.
* hosting/supporting queer community run events and groups in the space, specifically to re-invite back marginalized persons into our community so reputation repair can begin.

User:Rdpierce/Making the Space Safe for Marginalized People

2026-01-05T05:03:25Z

Rdpierce: Created page with "== The Problem == == Proposed Solution =="

== The Problem ==

== Proposed Solution ==

Java Master 2002 Coffee Roaster

2025-11-11T00:45:22Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|-
|Mickey Price
|Riley Pierce
|11/10/25
|-
|Knute Martell
|Riley Pierce
|11/10/25
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2025-09-28T18:05:30Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Turn Power on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures (530 and 400 are good starter numbers)
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Turn Heat on
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for the machine to stop blowing air.
* Pull the handle to dispense beans
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan

If you are in a hurry and don't want to wait for the machine to cool the beans down:

*Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights.
*Press the Stop button.
*Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
*Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|-
|Daf Miller
|Riley Pierce
|9/28/25
|-
|Jack Van Boom
|Riley Pierce
|9/28/25
|-
|Jack Galbraith
|Riley Pierce
|9/28/25
|-
|Wren Parker
|Riley Pierce
|9/28/25
|}

== Green Coffee Bean Suppliers ==
* Sahar International Supermarket - Albany Park (2 miles North of PS1) [https://maps.app.goo.gl/C2GzQn4xJR5A48VV7 4851 N Kedzie Ave, Chicago, IL 60625] - http://saharbrand.com/
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2025-05-14T02:17:09Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|Cameron Murphy
|Riley Pierce
|5/13/25
|-
|Moid Ali
|Riley Pierce
|5/13/25
|-
|Adam Henderson
|Riley Pierce
|5/13/25
|-
|David Carlson
|Riley Pierce
|5/13/25
|-
|Lucas Nelson
|Riley Pierce
|5/13/25
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2025-01-29T02:53:34Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|Kevin wolff
|Riley Pierce
|1/28/25
|-
|Breezy Fasano
|Riley Pierce
|1/28/25
|-
|Janais Peace
|Riley Pierce
|1/28/25
|-
|Ren Blanding
|Riley Pierce
|1/28/25
|-
|Carlos Aranibar
|Riley Pierce
|1/28/25
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2025-01-06T02:24:00Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|Eric Schoonhoven
|Riley Pierce
|1/5/25
|-
|Benjamin Klosky
|Riley Pierce
|1/5/25
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-10-18T01:38:13Z

Rdpierce: /* Maintenance */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/17/24
|Riley
|
|-
|
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-10-18T01:37:23Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|Books
|Riley Pierce
|10/17/24
|-
|Joe Somers
|Riley Pierce
|10/17/24
|-
|Caleb Schemmer
|Riley Pierce
|10/17/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-07-30T02:09:14Z

Rdpierce: /* Technical Details */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. We are looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-07-30T02:08:49Z

Rdpierce: .

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

It seems the main fuse has fallen out of the fuse block in the past. Wmare looking for a better way to secure it.

If a roast is stopped before cooldown completes, it is possible that the PLC will get confused about roast state, and the next roast will not shut itself down. If a roast is ever aborted before cooldown, SHUT DOWN THE MACHINE before powering up and running another roast.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-07-30T02:02:54Z

Rdpierce:

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|Nick Hawley
|Riley Pierce
|7/29/24
|-
|Eric Brodersen
|Riley Pierce
|7/29/24
|-
|Joshua Woodard
|Riley Pierce
|7/29/24
|-
|Cameron Petti
|Riley Pierce
|7/29/24
|-
|Eric Parsons
|Riley Pierce
|7/29/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-07-30T01:48:23Z

Rdpierce: /* List of Currently Authorized Users */ Joshua Woodard

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-

Nick Hawley
Riley Pierce
7/29/24

Eric Brodersen
7/29/24

|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Volunteer Positions

2024-07-05T00:55:49Z

Rdpierce: /* Kitchen Authorizers */

The Board of Directors has designated the following official Volunteer Positions. See [[Area Hosts and Volunteer Positions Policy]] for more information. See also [[:Category:Hosted Areas|Area Hosts]] for a list of Area Hosts.

= Volunteer Positions =

==== Responsibilities ====
*Each Volunteer's roles may vary. These volunteers serve to assist in the general maintenance of the space and community in conjunction with specific Area Hosts.

== Area Hosts ==
''Main article: [[Area Hosts]]''

=== 2D Printers ===
* Davis Sayer
** email: 2dprinting [at] pumpingstationone [dot] org
** slack handle: davissayer

=== 3D Printing ===
* Matt Keith - Hardware/Software Upgrades & Maintenance
** email: 3dprinting [at] pumpingstationone [dot] org
* Sam Donahue - Authorizations
** email: 3dprinting [at] pumpingstationone [dot] org
** slack handle: @Sam Donahue
** slack channels
***3d_layers

=== Specialty 3D Printing ===
* Books
**email: books@pumpingstationone.org

=== Arts & Crafts ===
* Lydia Miller
** email: arts [at] pumpingstationone [dot] org
** slack handle: @Lydia Miller

=== CNC Machining ===
* Adam Molski
** email: cnc [at] pumpingstationone [dot] org
** slack handle: @DocWomp
** slack channels
***fusion-360
***cad-cam
***cnc
***tormach_user_group

=== Cold Metals ===
* Jim Brink
** email: coldmetals@pumpingstationone.org
** email: 2010jfb[at] gmail [dot] com
** slack handle: @Jim Brink
** slack channels
***coldmetals

=== Electronics ===
* Andrew Wingate
** email: electronics@pumpingstationone [dot]
** slack handle: @Andrew Wingate
** slack channels
***electronics

=== Gen Ops ===
* Andrew Morris
** email: GenOps [at] pumpingstationone [dot] org
** slack handle: @morrand

=== Hot Metals ===
* Ron Olson
** email: hotmetals [at] pumpingstationone [dot] org
** slack handle: @tackoknight
** slack channels
***hotmetalshop

=== Kitchen ===
* John Jegersky
** email: kitchen [at] pumpingstationone [dot] org
** slack handle:
**slack channels
***kitchen

=== Lasers ===
* Jordan Kessel
** email: lasers [at] pumpingstationone [dot] org
** slack handle: @Jordan
** slack channels
***lasers

=== Small Metals ===
* Osi Van Dessel
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @
** slack channels
***small-metals

=== Woodshop ===
* Sam Paris
** email: woodshop [at] pumpingstationone [dot] org
** slack handle: @Sam Paris
** slack channels
***woodshop

=== Events Coordinator ===
* Contact: [[user:lyn|Lyn Cole]]
** email: parties {at} pumpingstationone [dot] org
** slack handle: @LynPurple

== Authorizers ==
''Main article: [[Volunteer Authorizer]]''

Getting authorized on tools can be tough. Sometimes it's hard for new members to figure out how to get authorized, sometimes classes fill up in hours, sometimes classes aren't scheduled regularly. We want to fix that. The Board has created the following Volunteer Positions. We need a few members to step up and offer their time to get people authorized.

==== Responsibilities and Incentives ====

* Another page with a description of volunteer authorizer positions is here https://wiki.pumpingstationone.org/Volunteer_Authorizer

=== CNC Authorizer ===
* Shopbot: David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David
* Tormach: Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* Boss Laser: Jeff Zelnio
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Jeffz
**

=== Hot Metals Authorizers ===
* Aaron Feigen
**email: aaronfeigen [at] gmail [dot] com
** slack handle: @nibbtastic
* Jacob Dawson
**email: ps1@jmdawson [dot] net
** slack handle: @Jacob M. Dawson
* Sean Blum
**email: arthifflaw [at] gmail [dot] com
** slack handle: @Sean Blum

=== Cold Metals Authorizers ===
==== Basic Authorization: Tier 1 ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== LeBlond Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Clausing Lathe ====
* Anna Yu
** email: annotatehere [at] gmail [dot] com

==== Bridgeport Knee Mill ====

==== Grizzly Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== Surface Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Baldor Tool Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel

==== English Wheel ====
* Sam Abrahamson
** email: sammyabe6 [at] gmail [dot] com
** slack handle: @Sammy Abe

=== Small Metals Authorizer ===
* Ally Reza
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @Ally

=== Tormach Authorizers ===
* Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David

=== Woodshop Authorizers and maintenance. ===

* Joseph Staffa
** Slack handle : @joseph Staffa

* Ian Sampson -general Auth, maintenance, wiki, Canvas courses

* Brenda Caflin -General Auth , maint,

* Jim Leonardson - small tool maintenance

* dan Ennion - general Auth, maintenance.

* Dan Walsh - gen auth, maintenance

* Brendan Twaddell - gen auth, maintenance

* Donzell Gordon - Woodshop Lathe Only
** email: donzellphoto [at] gmail [dot] com
** slack handle: @Donzell007

*Glen Peterson - Lathe only

*David Earl
** slack handle @david earl

*Gary Newhouse - ON MED LEAVE
**slack handle @garynhouse

* Ralph Brendler - mortise and tenon jigs, and multi-router
** email: rebrendler [at] gmail [dot] com
** slack handle: @Ralph Brendler

* Sam Paris. Host

* Michelle deLeon. Authorizer,

=== Kitchen Authorizers ===

* Riley Pierce - [[Java Master 2002 Coffee Roaster]]
** email: rdpierce [at] pobox [dot] com
** slack handle: @Riley
** Posting in slack in the #coffee channel is the preferred way to schedule an authorization.

=== Membership Management Team (MMT) ===
* Team Lead: Vacant
** email: mmt [at] pumpingstationone [dot] org
** slack handle:
* Scholarship Liason: Vadim
** email: scholarships [at] pumpingstationone [dot] org
** slack handle: @V
* Member: Scott Yoder
** email: mmt [at] pumpingstationone [dot] org
** slack handle: @Scott yoder

=== General Operations (GenOps) ===

All are generalists but each has a primary responsibility.

* Team Lead: Andrew Morris
** email: genops [at] pumpingstationone [dot] org
** slack handle: @morrand
* Woodshop Storage Manager: Gary Newhouse
** email: genops [at] pumpingstationone [dot] org
** slack handle: @GARYn
* other areas storage manager : Sean Blum
** email: genops [at] pumpingstationone [dot] org
** slack handle: @Sean Blum
*operations Liason: Brian Desmond
** slack handle: @Brian D
* operations advisor: Brian Barnt
** slack handle: @Bbarnt

== Board-Appointed Officers ==

=== Chief Technology Officer ===
* Name: Sky Nova
** email: cto@pumpingstationone [dot] org
** slack handle: @Sky

=== Education Officer ===
* Name: currently vacant

=== Communications/PR ===
* Name: Joseph Shaul
** email: press [at] pumpingstationone [dot] org pr@pumpingstationone [dot] org
** slack handle:

=== Treasurer ===
* Name: Carl Karsten
** email: treasurer [at] pumpingstationone [dot] org

== Board of Directors ==
* President: James Lamken
* Vice President: Vadim Hudolozhkin
* Secretary: Joe Mertz
* Director-at-Large: Peter Zieba
* Director-at-Large: Donzell Gordon
* Director-at-Large: Eric Beauchamp
* Director-at-Large: to be updated
* Director-at-Large: to be updated

Pen turning

2024-03-17T16:07:56Z

Rdpierce:

== Overview ==

Pen turning is a popular hobby. One can use a small lathe to turn pens (fountain, rollerball, or click or twist ballpoint) out of exotic hardwood, or, in some cases, acrylic. Other items of similar construction can be turned, such as mechanical pencils, seam rippers, crochet hooks, and keychains. Manufacturers supply kit parts containing the hardware. These usually are constructed by gluing a metal tube into the wood and turning this in the lathe on a mandrel. PS:One has a [[Lathe. Wen mini lathe|small Wen lathe]] that can do this well, and a collection of tools specific to pen turning.

Please contact Riley Pierce or Donzell Gordon for information about pen turning, and Donzell for lathe questions and lathe authorization. The pen turning tools do not require special authorization, but authorization on the Wen lathe is required.

== Acquiring Materials ==

Kits for pen turning can be acquired from many suppliers, which include:

* [https://www.pennstateind.com/ Penn State Industries] - Has a very large selection of pen kits and other items and tooling
* [https://www.rockler.com/power-tools/wood-turning/pen-turning Rockler]
* [https://www.woodcraft.com/categories/pen-pencil-stylus-kits Woodcraft]

The standard for pen turning is a 7 mm mandrel, which PS:One owns. You will need to purchase bushings specific to the type of pen. Bushings can be damaged by turning, sanding, and finishing, so they are considered user-supplied consumables. Watch the diameter of your bushings and try not to damage them when turning.

Kits frequently are classified by tube size. PS:One has hardware to make pens with the following tube sizes:

* 7 mm
* 8 mm
* 3/8 inch
* 10 mm
* 10.5 mm
* 12 mm

This tooling is stored in the blue plastic box under the Wen lathe, labeled Pen Turning. '''Please make sure all pen turning tools are returned to this box!'''

At present, PS:One only has tooling for "open end" pens, e.g. where the tube extends the entire length of the wood blank. Special tooling that PS:One does not currently own is required to make "closed end" pens.

Pen blanks typically come in sizes of around 3/4" x 3/4" x 5-6" which is suitable for most small pens. Larger fountain pens may need 1" x 1" blanks. Exotic hardwoods are popular, as are various engineered acrylics with color patterns. These can be acquired from the suppliers, above, as well as many other sources such as eBay and Amazon. Several PS:One members use exotic hardwoods in their projects; it may be possible to recycle scrap for pen blanks. One can also laminate woods together to make a multi-layered blank.

== Cutting and Drilling the Blank ==

[[File:DrillingPenBlank.jpeg|thumb]]Most pens consist of two pieces, in which case the kit includes two tubes. First, cut the pen blank to length in one or two pieces, each at least 1/16” larger than the length of the respective tube(s), and more if you anticipate tear-out. Make a mark on the side of the blank before cutting so you can establish orientation later to match the wood grain. Also, mark the center of each cut pen blank on one of the small ends. (Diagonal lines connecting opposite corners intersect at the center.) Then clamp the opposite end in a 4-jaw chuck mounted to the lathe headstock. Insert a 1 MT Jacobs chuck in the tailstock, and insert one of the following brad point drills, based on the tube diameter specified in the kit instructions, in the Jacobs chuck. The Jacobs chuck currently hangs on a wall rack near the Wen lathe. Drills are stored inside the blue "Pen Turning" box. These brad point drill bits are designed to bore into the wood without wandering and are substantially more expensive than traditional drill bits. '''Please use these drills only for pen turning and make sure they are returned to the blue "Pen Turning" toolbox so that they do not get lost in the woodshop.''' The following drill sizes are available:

* 7 mm
* 8 mm
* 3/8 inch
* 10 mm
* 10.5 mm
* 12 mm

Using a pointed lathe tool to create a pocket for the drill bit brad exactly on the axis of rotation is ideal. Compare it with the crossed lines. If it is substantially off center, reposition the wood blank in the lathe chuck, and try again.

Fully retract the tailstock ram, slide the tailstock so the drill contacts the pen blank with the brad point of the drill resting in the indentation, and lock the tailstock. Power on the lathe and crank the tailstock ram to drill into the stock. Once the ram limit is reached, stop the lathe, retract the ram, side the tailstock closer until the drill makes contact with the bottom of the hole, lock the tailstock, and repeat.

Tips: First, use the pen blank to determine the depth that the drill will need to enter the wood and make a mark with tape on the drill bit. Also, a drill emerging from the end grain can tear out wood. Make sure the blank is long enough to account for possible tear out. Masking tape placed over the end grain of the pen blank can help reduce tear out. Also, keep in mind that this is an inexpensive lathe with rather high runout and little precision in tailstock alignment, so expect some difficulty drilling.

== Gluing the Tube ==

[[File:PenTubeInsertion.jpeg|thumb]]After you have drilled the blank, the next step is to glue the metal pen tube inside the hole. Make sure the tube fits without too much force, and that it can be positioned so that excess wood extends beyond both metal ends. If tear out has occurred, take care in positioning the tube so that the area of torn out grain does not contact the tube itself, if possible. You can use 2-part epoxy or CA glue. Sand the outside of the tube if it is not rough already from the factory. Cover with a thin layer of glue. Use the conical insertion tool (stored in the Pen Tools box) to inert the tube into position inside the blank, and let the tube dry.

== Trimming the Blanks ==

The next step is to trim the wood exactly perpendicular to the pen tube, and to the exact length of the tube. At present, we have only one method of blank trimming: a universal pen trimmer. We anticipate getting a disk sanding jig at a future date.

=== Universal Pen Trimmer ===

[[File:619F9889-2750-4F7C-9799-299321D3D910.jpeg|thumb]]This set consists of a steel 4 blade cutter or a 2 blade carbide cutter. The steel cutter is fairly dull and cuts slowly. The carbide cutter will cut aggressively and is more likely to tear out end grain. One of four inserts goes through the center of this, and is held in place with a set screw tightened using the attached Allen wrench. (The set screw for the carbide cutter appears to use a different sized Allen wrench!) the following inserts are available to square pens with tubes of the following diameters:

* 7 mm
* 8 mm
* 3/8 inch
* 10 mm

The inserts contain reamers that will also trim dried glue from the inside of the tube. Additionally, the kit includes a brass tube that slips around the 7 mm reamer so it will fit tubes used for the Penn State Industries #PKPARK-PCL and #PKMONT-PCL kits.

Additionally, we have two sleeves that slip over the 7 mm trimmer and fit 10.5 mm and 12 mm tubes.

It is helpful to secure the pen blank in a vise, or clamp it while trimming, which can help prevent tear-out. Chuck the trimmer in a drill and then trim the wood square and exactly flush with the tube, taking care not to shorten the tube appreciably.

=== Repairing Pen Blanks ===

If both ends of the tube are not in contact with wood along their entire circumference after trimming, either due to tear-out or the drill bit wandering, then this means the tube will be visible in the finished pen. Should this happen, some sawdust from drilling the pen blank can be mixed with wood glue to form a putty and then pressed into the end between the tube and the wood. When this dries, this should be trimmed square, as above.

This method can also be used to repair small wood tear-out during turning.

In one case, the carbide cutter tore the pen blank in half, leaving half glued to the pen tube. This was easily repairable by applying CA glue to the pen tube and wood glue to the two exposed edges, and then clamping the two halves together. This repair was not visible in the finished pen.

== Turning the Pen Body and Cap ==

[[File:PenBlanksOnMandrel.jpeg|thumb]]Pens are turned on the lathe using the 7 mm mandrel. Two methods are used to hold the work on the mandrel.

A method we '''do not''' use but which appears frequently in videos and pen instructions is to hold the bushings and pen tubes in place with a nut that goes on the end of the mandrel. Then, the tailstock supports the end of the mandrel via a live center. Our mandrel isn’t threaded and doesn’t have the nut, although it does have 5 spacers which are used for this method.

Instead, we use the “mandrel saver” method. The pen mandrel goes in the lathe headstock. One then assembles the bushings (specific to the pen kit, which the user is expected to supply) and the pen blanks / tubes on the lathe according to the kit directions. Take care because the assembly order typically does matter; often, pen caps or upper body parts are turned to different diameters than the lower pen body.

The “mandrel saver” slips on the end of the mandrel and has a Morse taper that fits in the tailstock. Apply enough tension using the tailstock ram so that the piece can be turned in the lathe securely, but avoid excess tension. Make sure both the tailstock is locked to the bed, and the ram is locked in the tailstock. If, when turning, you find that the wood catches on the lathe tool and stops while the mandrel still spins, that indicates inadequate ram pressure.

Then, turn the wood to the appropriate profile, according to the instructions and artistic preference. Ultimately, you will sand the wood so it is flush with the metal bushing. Keep in mind that the amount of wood on a typical pen may be less than 1 mm. The lathe tools have a tendency to gouge the wood and tear at the grain, so use lathe tools for rough shaping only, and approach the final diameter and profile with course sandpaper.

== Finishing ==

[[File:SandingPen.jpeg|thumb]]The finish depends on the material and artistic preference. This section focuses on wood finishes. Pens can be made from other materials like acrylic, which have their own methods for finishing.

First, it will need to be sanded like any other lathe project. PS:One stocks sandpaper up to 400 grit. Remember to set the lathe at a slower speed.

Pens typically are finished to several thousand grit. At present, the user will need to provide their own fine sanding materials.

Always lay a paper towel on the bed of the lathe before applying any finish, oil, CA glue, or wax to keep the lathe bed clean.

Typically, there are two schools of thought on wood finishes. Finishes are a matter of personal taste.

CA glue is a hard, durable against wear, clear plastic finish that is inexpensive and easy to apply. It can be sanded and polished to a high gloss. The disadvantages of a CA finish are feel (the user is really feeling plastic, not the actual wood) and fragility (if the pen is dropped, the CA finish can crack and come off.) One method for applying a CA finish is shown in [https://youtu.be/WfLPYmuIM4k this video].

Friction finishes employ shellac, oils, and wax to create a glossy but more natural finish. They can be applied quickly, and the user can feel the grain of the wood. Riley prefers friction finishes. Her current method:

# “Wet sand” using these [https://www.pennstateind.com/store/PKFINKIT2.html sanding pads] that range from 500 grit to 4000 grit and [https://www.doctorswoodshop.com/Store/ProductID/5 walnut oil], wiping the piece clean after changing grits.
# Apply three coats of [https://www.doctorswoodshop.com/Store/ProductID/4 Pens Plus].
# Apply two or three coats of [https://www.doctorswoodshop.com/Store/ProductID/7 walnut oil microcrystalline paste wax].

This finishing process is shown in [https://youtu.be/nwCRDNi_ank this video] produced by the manufacturer of these finishing products.

== Final Assembly ==

[[File:PressFitPenAssembly.jpeg|thumb]]Pens typically are assembled once the tubes are finished and polished by pressing hardware into each end of the tube and then screwing the necessary parts together. Care must be taken to follow the instructions. Often, it is easy to forget to install a part, or to press the wrong part into a tube.

The easiest method to do this assembly is to use a shop vise. Cover both jaws with cardboard to prevent scratching or deforming the pen part.

== Videos ==

* [https://youtu.be/UbsiSQk__uA This video] shows the full process. Notes: They use a drill press and a jig to bore the blank, instead of doing this on the lathe, and uses the same jig for squaring the ends. They do use a mandrel saver. Several finishing methods are briefly shown.
* [https://youtu.be/jf603GtO8KA This video] shows the full process. Notes: They do drill the blanks on the lathe. They use a nut, not a mandrel saver. The video shows CA glue finish.
* [https://youtu.be/WfLPYmuIM4k This video], mentioned above, shows CA glue finish. They use a nut on the mandrel, rather than a mandrel saver.
* [https://youtu.be/nwCRDNi_ank This video], mentioned above, shows a friction polish finish. It demonstrates using both a nut on the mandrel and a mandrel saver.

Java Master 2002 Coffee Roaster

2024-01-12T14:42:37Z

Rdpierce:

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Riley’'

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-01-12T14:40:56Z

Rdpierce: /* Maintenance */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|05/27/23
|Riley
|
|-
|
|10/26/22
|Ron and Riley
|
|-
|Clean glass chamber
|12/30/23
|Ron and Riley
|
|-
|
|07/23/23
|Riley and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Riley
|
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Riley
|
|-
|Clean lower dump valve
|12/21/22
|Riley
|Spot cleaning only
|-
|
|10/24/22
|Theo and Riley
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Riley
|
|-
|Clean hot air thermocouple
|10/26/22
|Riley
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2024-01-11T03:33:48Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Riley Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Riley Pierce
|11/9/22
|-
|Ron Olson
|Riley Pierce
|11/16/22
|-
|Dan Wells
|Riley Pierce
|11/16/22
|-
|James Lamken
|Riley Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Riley Pierce
|12/14/22
|-
|Andrew Wingate
|Riley Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Riley Pierce
|1/4/23
|-
|William Shehan
|Riley Pierce
|1/5/23
|-
|Laura Sparks
|Riley Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Riley Pierce
|2/8/23
|-
|Dan Walsh
|Riley Pierce
|3/1/23
|-
|Ryan Helsing
|Riley Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Riley Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Riley Pierce
|5/17/23
|-
|James Nowell
|Riley Pierce
|6/7/23
|-
|Paulina Hubli
|Riley Pierce
|7/1/23
|-
|David Henderson
|Riley Pierce
|7/23/23
|-
|Jim Leonardson
|Riley Pierce
|9/13/23
|-
|Elizabeth Braun
|Riley Pierce
|9/13/23
|-
|Matthew Gaffney
|Riley Pierce
|9/13/23
|-
|Tam Ragatz
|Riley Pierce
|9/13/23
|-
|Stephen Metzel
|Riley Pierce
|9/27/23
|-
|Scott Yoder
|Riley Pierce
|9/27/23
|-
|Paul Johnson
|Riley Pierce
|11/13/23
|-
|John Jegerski
|Riley Pierce
|11/13/23
|-
|Nathan Dietz
|Riley Pierce
|11/13/23
|-
|Dan Tan
|Riley Pierce
|11/13/23
|-
|Burton Kent
|Riley Pierce
|12/9/23
|-
|Brent Myers
|Riley Pierce
|1/10/24
|-
|Molly Williford
|Riley Pierce
|1/10/24
|-
|Thomas Repasky
|Riley Pierce
|1/10/24
|-
|Saad Ali
|Riley Pierce
|1/10/24
|-
|Cris Sievenpiper
|Riley Pierce
|1/10/24
|-
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-12-06T23:57:27Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|-
|Burton Kent
|Ryan Pierce
|12/9/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

File:JavaMaster2002.jpg

2023-11-14T16:27:31Z

Rdpierce: Rdpierce uploaded a new version of File:JavaMaster2002.jpg

Java Master 2002 Coffee Roaster

2023-11-14T16:24:25Z

Rdpierce:

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Kitchen
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = Kitchen
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-11-14T16:23:43Z

Rdpierce: /* Safety */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Do not operate without the exhaust blower turned on.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-11-14T16:22:57Z

Rdpierce: /* Safety */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without water (this is permanently installed now so it should be fine.)
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-11-14T16:21:50Z

Rdpierce: /* Operation Checklist */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Kitchen has a scale)
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Turn on exhaust fan (switch on wall to the right of the machine)
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Turn off exhaust fan
* Return hopper, funnel, and supplies

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-11-14T03:45:17Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|-
|Paul Johnson
|Ryan Pierce
|11/13/23
|-
|John Jegerski
|Ryan Pierce
|11/13/23
|-
|Nathan Dietz
|Ryan Pierce
|11/13/23
|-
|Dan Tan
|Ryan Pierce
|11/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-09-27T23:43:48Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|-
|Stephen Metzel
|Ryan Pierce
|9/27/23
|-
|Scott Yoder
|Ryan Pierce
|9/27/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-09-13T21:41:37Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|-
|Tam Ragatz
|Ryan Pierce
|9/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-09-13T19:50:21Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|-
|Jim Leeonardson
|Ryan Pierce
|9/13/23
|-
|Elizabeth Braun
|Ryan Pierce
|9/13/23
|-
|Matthew Gaffney
|Ryan Pierce
|9/13/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-09-08T15:16:17Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
Ryan Pierce (refresher 9/8/23)
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-08-29T22:49:47Z

Rdpierce: /* Operation Checklist */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper immediately after the beans stop moving. (Leaving them sit still too long is a fire risk.)
** Give the beans a sideways shake in the hopper and let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-07-23T21:20:45Z

Rdpierce: /* Maintenance */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|07/23/23
|Ryan and David Henderson
|
|-
|
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|07/23/23
|Ryan and David Henderson
|
|-
|
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-07-23T21:09:03Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|-
|David Henderson
|Ryan Pierce
|7/23/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-07-01T20:33:09Z

Rdpierce: /* Operation Checklist */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Open rear door and turn on building exhaust fan
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Close rear door and turn off building exhaust fan (if you turned it on; take care if others need it too)
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-07-01T20:31:02Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|-
|Paulina Hubli
|Ryan Pierce
|7/1/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-06-10T18:03:27Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|David Earl
|Theo Tetzlaff
|4/16/23
|-
|Jordan Kessel
|Theo Tetzlaff
|4/16/23
|-
|Aaron VerDow
|Theo Tetzlaff
|4/16/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-06-07T18:58:30Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|-
|James Nowell
|Ryan Pierce
|6/7/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Authorizations

2023-06-04T15:57:17Z

Rdpierce: /* Kitchen */

Most everything more dangerous than a soldering iron requires authorization before use. Some authorizations are regularly scheduled while others are scheduled on-demand. To schedule an on-demand authorization, members may post in the [https://groups.google.com/forum/?fromgroups=#!forum/pumping-station-one Google Groups], the relevant Slack channel, or contact a volunteer authorizer directly.

Contact information for all current volunteer authorizers can be found [https://wiki.pumpingstationone.org/Volunteer_Positions here.]

==Woodshop==
The Woodshop Basic Authorization is a prerequisite for all other authorizations listed in this section. The Basic Authoirzation is a two-part process:

1) Complete the Canvas Course

2) Schedule an in-person authorization session

The in-person session is scheduled in Canvas on the Canvas Calendar.

{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
! scope="col" | Schedule
|-
| Woodshop
| Basic Authorization
| Complete the Canvas Course
| [https://canvas.pumpingstationone.org/courses/40 Woodshop Authorization]
|-
| Woodshop
| Sweet 16 Wood Lathe
| Contact Donzell Gordon to set up a time
| [mailto:donzellphoto@gmail.com Donzell Gordon ]
|-
| Woodshop
| Delta Mortiser and Tenon Jig
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|-
| Woodshop
| JDS Multi-Router
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|-
| Woodshop
| Advanced Bandsaw: Resawing and Maintenance
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|}

==Small Metals==
All small metals authorizations are by-request.
{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
|-
| Small Metals
| Basic Authorization
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|-
| Small Metals
| Casting
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|-
| Small Metals
| Hydraulic Press
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|}

==Cold Metals==
All small metals authorizations are by-request.
{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
|-
| Cold Metals
| [[Tier 1 Cold Metals Authorization | Basic Authorization: Tier 1]]
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Clausing Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| LeBlond Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Bridgeport Knee Mill
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Grizzly Mini Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Surface Grinder
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Baldor 510 Tool Grinder
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|}

==Hot Metals==
The Hot Metals general auth is a prerequisite for all other authorizations in this area, in addition to any listed prerequisites.
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| Hot Metals general auth
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Hot_Metals_Authorizers Hot Metals Authorizers]
|-
| [[Big Blasting Cabinet]]
| Contact an Authorizer to set up a time
|-
| [[Belovac Vacuum Forming Machine]]
| [[Viral Authorizations]], Post request to Slack
|-
| Powder Coating
| Contact an Authorizer to set up a time
|-
| MIG Welder
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| TIG Welder
| Contact an authorizer to set up a time
|-
| [[CNC Plasma Cutter]]
| Regularly scheduled - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| Handheld Plasma Cutter
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| [[Blacksmithing_Area | Blacksmithing/Forges]]
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|}

==CNC - Lasers==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Universal PLS6.150D 150W Laser Engraver]]
| [https://wiki.pumpingstationone.org/Universal_PLS6.150D_150W_Laser_Engraver#Authorization:_How_to_Get_Authorized Contact Lasers Authorizers]
|-
| [[BOSS LS-3655 150w Laser Engraver]]
| [https://wiki.pumpingstationone.org/BOSS_LS-3655_150w_Laser_Engraver#Authorization Contact Lasers Authorizers]
|-
| [[Universal Maintenance | Universal Laser Maintenance]]
| [https://wiki.pumpingstationone.org/Universal_PLS6.150D_150W_Laser_Engraver#Authorization:_How_to_Get_Authorized Contact Lasers Authorizers]
|-
| [[BOSS Maintenance | Boss Laser Maintenance]]
| [https://wiki.pumpingstationone.org/BOSS_LS-3655_150w_Laser_Engraver#Authorization Contact Lasers Authorizers]
|}

==CNC - 3D Printers==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Prusa_i3_3D_printer | Prusa i3 3D printer]]
| [https://canvas.pumpingstationone.org/courses/60#Auths are online only through canvas]
|-
| [[Creality_Ender_3_A_3D_Printer | Creality Ender 3 A 3D Printer]]
| [https://canvas.pumpingstationone.org/courses/60#Auths are online only through canvas]
|-
| [[Formlabs Form 3 SLA Printer | Form 3 SLA 3D printer]]
| Authorization is restricted to members running paid parts; requesting parts is at-cost and requires no authorization. Slack @Books
|}

==Industrial CNC==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
| '''Prerequisites'''
| '''Authorizer(s)'''
|-
| [[ShapeOko2 CNC Router]]
| 2D and 3D Auths are scheduled 1:1
| None
| [[User:Newfatmike|Mike Thompson]]
|-
|-
| [[Shopbot PRS CNC router]]
| Regularly scheduled - check the [https://pumpingstationone.org/events/ Events Calendar]
| None
| David Earl
|-
| [[Tormach 1100 series CNC mill]]
| See the [https://canvas.pumpingstationone.org/courses/30 Canvas course] for authorization information
| Cold Metals general auth, Bridgeport auth
| [[User:Berky93|Alex Berkowitz]]
|}

==2D Printing==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Epson Stylus Pro 9800 | Epson Stylus Pro 9800 Large-format Printer]]
| [https://wiki.pumpingstationone.org/Volunteer_Positions#2D_Printers Contact 2D Printing Area Host]
|-
| [[Vinyl Cutter]]
| [[Viral Authorizations]], Post request to Slack
|}

==Graphic Arts & Textiles==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Silhouette Cameo 3 Paper Cutter]]
|
|-
| [[Singer 20U Industrial Sewing Machine]]
|
|-
| [[Brother 230 knitting machine]]
|
|}

==Electronics==

The Electronics area currently has no available authorizations.

==Kitchen==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
| '''Prerequisites'''
| '''Authorizer(s)'''
|-
| [[Java Master 2002 Coffee Roaster]]
| Contact an authorizer to set up a time
| Acquire 1 lb green coffee beans, which can be done at [https://www.sweetmarias.com/ Sweet Maria’s]
| Ryan Pierce
<!--
| [[Bar]]
| Contact an authorizer to set up a time
| Completion of an approved BASSET Certification course
| Joe Mertz
—->
|}

Authorizations

2023-06-04T15:56:42Z

Rdpierce:

Most everything more dangerous than a soldering iron requires authorization before use. Some authorizations are regularly scheduled while others are scheduled on-demand. To schedule an on-demand authorization, members may post in the [https://groups.google.com/forum/?fromgroups=#!forum/pumping-station-one Google Groups], the relevant Slack channel, or contact a volunteer authorizer directly.

Contact information for all current volunteer authorizers can be found [https://wiki.pumpingstationone.org/Volunteer_Positions here.]

==Woodshop==
The Woodshop Basic Authorization is a prerequisite for all other authorizations listed in this section. The Basic Authoirzation is a two-part process:

1) Complete the Canvas Course

2) Schedule an in-person authorization session

The in-person session is scheduled in Canvas on the Canvas Calendar.

{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
! scope="col" | Schedule
|-
| Woodshop
| Basic Authorization
| Complete the Canvas Course
| [https://canvas.pumpingstationone.org/courses/40 Woodshop Authorization]
|-
| Woodshop
| Sweet 16 Wood Lathe
| Contact Donzell Gordon to set up a time
| [mailto:donzellphoto@gmail.com Donzell Gordon ]
|-
| Woodshop
| Delta Mortiser and Tenon Jig
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|-
| Woodshop
| JDS Multi-Router
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|-
| Woodshop
| Advanced Bandsaw: Resawing and Maintenance
| Contact Ralph Brendler to set up a time
| [mailto:rebrendler@gmail.com Ralph Brendler ]
|}

==Small Metals==
All small metals authorizations are by-request.
{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
|-
| Small Metals
| Basic Authorization
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|-
| Small Metals
| Casting
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|-
| Small Metals
| Hydraulic Press
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Small_Metals_Authorizer Small Metals Authorizers]
|}

==Cold Metals==
All small metals authorizations are by-request.
{| class="wikitable sortable"
|-
! scope="col" | Area
! scope="col" | Authorization
! scope="col" | Contact
|-
| Cold Metals
| [[Tier 1 Cold Metals Authorization | Basic Authorization: Tier 1]]
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Clausing Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| LeBlond Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Bridgeport Knee Mill
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Grizzly Mini Metal Lathe
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Surface Grinder
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|-
| Cold Metals
| Baldor 510 Tool Grinder
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Cold_Metals_Authorizers Cold Metals Authorizers]
|}

==Hot Metals==
The Hot Metals general auth is a prerequisite for all other authorizations in this area, in addition to any listed prerequisites.
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| Hot Metals general auth
| [https://wiki.pumpingstationone.org/Volunteer_Positions#Hot_Metals_Authorizers Hot Metals Authorizers]
|-
| [[Big Blasting Cabinet]]
| Contact an Authorizer to set up a time
|-
| [[Belovac Vacuum Forming Machine]]
| [[Viral Authorizations]], Post request to Slack
|-
| Powder Coating
| Contact an Authorizer to set up a time
|-
| MIG Welder
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| TIG Welder
| Contact an authorizer to set up a time
|-
| [[CNC Plasma Cutter]]
| Regularly scheduled - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| Handheld Plasma Cutter
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|-
| [[Blacksmithing_Area | Blacksmithing/Forges]]
| Auths available during office hours - check the [https://pumpingstationone.org/events/ Events Calendar]
|}

==CNC - Lasers==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Universal PLS6.150D 150W Laser Engraver]]
| [https://wiki.pumpingstationone.org/Universal_PLS6.150D_150W_Laser_Engraver#Authorization:_How_to_Get_Authorized Contact Lasers Authorizers]
|-
| [[BOSS LS-3655 150w Laser Engraver]]
| [https://wiki.pumpingstationone.org/BOSS_LS-3655_150w_Laser_Engraver#Authorization Contact Lasers Authorizers]
|-
| [[Universal Maintenance | Universal Laser Maintenance]]
| [https://wiki.pumpingstationone.org/Universal_PLS6.150D_150W_Laser_Engraver#Authorization:_How_to_Get_Authorized Contact Lasers Authorizers]
|-
| [[BOSS Maintenance | Boss Laser Maintenance]]
| [https://wiki.pumpingstationone.org/BOSS_LS-3655_150w_Laser_Engraver#Authorization Contact Lasers Authorizers]
|}

==CNC - 3D Printers==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Prusa_i3_3D_printer | Prusa i3 3D printer]]
| [https://canvas.pumpingstationone.org/courses/60#Auths are online only through canvas]
|-
| [[Creality_Ender_3_A_3D_Printer | Creality Ender 3 A 3D Printer]]
| [https://canvas.pumpingstationone.org/courses/60#Auths are online only through canvas]
|-
| [[Formlabs Form 3 SLA Printer | Form 3 SLA 3D printer]]
| Authorization is restricted to members running paid parts; requesting parts is at-cost and requires no authorization. Slack @Books
|}

==Industrial CNC==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
| '''Prerequisites'''
| '''Authorizer(s)'''
|-
| [[ShapeOko2 CNC Router]]
| 2D and 3D Auths are scheduled 1:1
| None
| [[User:Newfatmike|Mike Thompson]]
|-
|-
| [[Shopbot PRS CNC router]]
| Regularly scheduled - check the [https://pumpingstationone.org/events/ Events Calendar]
| None
| David Earl
|-
| [[Tormach 1100 series CNC mill]]
| See the [https://canvas.pumpingstationone.org/courses/30 Canvas course] for authorization information
| Cold Metals general auth, Bridgeport auth
| [[User:Berky93|Alex Berkowitz]]
|}

==2D Printing==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Epson Stylus Pro 9800 | Epson Stylus Pro 9800 Large-format Printer]]
| [https://wiki.pumpingstationone.org/Volunteer_Positions#2D_Printers Contact 2D Printing Area Host]
|-
| [[Vinyl Cutter]]
| [[Viral Authorizations]], Post request to Slack
|}

==Graphic Arts & Textiles==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
|-
| [[Silhouette Cameo 3 Paper Cutter]]
|
|-
| [[Singer 20U Industrial Sewing Machine]]
|
|-
| [[Brother 230 knitting machine]]
|
|}

==Electronics==

The Electronics area currently has no available authorizations.

==Kitchen==
{| class="wikitable"
| '''Machine/Area Name'''
| '''How to Schedule Authorization'''
| '''Prerequisites'''
| '''Authorizer(s)'''
|-
| [[JavaMaster 2002 Coffee Roaster]]
| Contact an authorizer to set up a time
| Acquire 1 lb green coffee beans, which can be done at [https://www.sweetmarias.com/ Sweet Maria’s]
| Ryan Pierce
<!--
| [[Bar]]
| Contact an authorizer to set up a time
| Completion of an approved BASSET Certification course
| Joe Mertz
—->
|}

Volunteer Positions

2023-06-04T15:51:38Z

Rdpierce: /* Coffee Authorizers */

The Board of Directors has designated the following official Volunteer Positions. See [[Area Hosts and Volunteer Positions Policy]] for more information. See also [[:Category:Hosted Areas|Area Hosts]] for a list of Area Hosts.

= Volunteer Positions =

==== Responsibilities ====
*Each Volunteer's roles may vary. These volunteers serve to assist in the general maintenance of the space and community in conjunction with specific Area Hosts.

== Area Hosts ==
''Main article: [[Area Hosts]]''

=== 2D Printers ===
* Davis Sayer
** email: 2dprinting [at] pumpingstationone [dot] org
** slack handle: davissayer

=== 3D Printing ===
* Matt Keith - Hardware/Software Upgrades & Maintenance
** email: 3dprinting [at] pumpingstationone [dot] org
* Sam Donahue - Authorizations
** email: 3dprinting [at] pumpingstationone [dot] org
** slack handle: @Sam Donahue
** slack channels
***3d_layers

=== Specialty 3D Printing ===
* Books
**email: books@pumpingstationone.org

=== Arts & Crafts ===
* Lydia Miller
** email: arts [at] pumpingstationone [dot] org
** slack handle: @Lydia Miller

=== CNC Machining ===
* Adam Molski
** email: cnc [at] pumpingstationone [dot] org
** slack handle: @DocWomp
** slack channels
***fusion-360
***cad-cam
***cnc
***tormach_user_group

=== Cold Metals ===
* Jim Brink
** email: coldmetals@pumpingstationone.org
** email: 2010jfb[at] gmail [dot] com
** slack handle: @Jim Brink
** slack channels
***coldmetals

=== Electronics ===
* Andrew Wingate
** email: electronics@pumpingstationone [dot]
** slack handle: @Andrew Wingate
** slack channels
***electronics

=== Gen Ops ===
* Andrew Morris
** email: GenOps [at] pumpingstationone [dot] org
** slack handle: @morrand

=== Hot Metals ===
* Ron Olson
** email: hotmetals [at] pumpingstationone [dot] org
** slack handle: @tackoknight
** slack channels
***hotmetalshop

=== Kitchen ===
* Vacant as of May 2023, to be filled by end of May 2023
** email: kitchen [at] pumpingstationone [dot] org (or info@pumpingstationone.org in the meantime until that role is filled)
** slack handle:
**slack channels
***kitchen

=== Lasers ===
* Jordan Kessel
** email: lasers [at] pumpingstationone [dot] org
** slack handle: @Jordan
** slack channels
***lasers

=== Small Metals ===
* Ally Reza
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @Ally
** slack channels
***small-metals

=== Woodshop ===
* Sam Paris
** email: woodshop [at] pumpingstationone [dot] org
** slack handle: @Sam Paris
** slack channels
***woodshop

=== Events Coordinator ===
* Contact: [[user:lyn|Lyn Cole]]
** email: parties {at} pumpingstationone [dot] org
** slack handle: @LynPurple

== Authorizers ==
''Main article: [[Volunteer Authorizer]]''

Getting authorized on tools can be tough. Sometimes it's hard for new members to figure out how to get authorized, sometimes classes fill up in hours, sometimes classes aren't scheduled regularly. We want to fix that. The Board has created the following Volunteer Positions. We need a few members to step up and offer their time to get people authorized.

==== Responsibilities and Incentives ====

* Another page with a description of volunteer authorizer positions is here https://wiki.pumpingstationone.org/Volunteer_Authorizer

=== CNC Authorizer ===
* Shopbot: David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David
* Tormach: Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* Boss Laser: Jeff Zelnio
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Jeffz
* Universal Laser: Ash Jasani
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Ash
* Universal Laser: Esty Wexler
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Esty Wexler

=== Hot Metals Authorizers ===
* Daron Wooding
** email: daron.wooding [at] gmail [dot] com
* Aaron Feigen
**email: aaronfeigen [at] gmail [dot] com
** slack handle: @nibbtastic
* Jacob Dawson
**email: ps1@jmdawson [dot] net
** slack handle: @Jacob M. Dawson
* Sean Blum
**email: arthifflaw [at] gmail [dot] com
** slack handle: @Sean Blum

=== Cold Metals Authorizers ===
==== Basic Authorization: Tier 1 ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== LeBlond Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Clausing Lathe ====
* Anna Yu
** email: annotatehere [at] gmail [dot] com

==== Bridgeport Knee Mill ====

==== Grizzly Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== Surface Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Baldor Tool Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel

==== English Wheel ====
* Sam Abrahamson
** email: sammyabe6 [at] gmail [dot] com
** slack handle: @Sammy Abe

=== Small Metals Authorizer ===
* Ally Reza
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @Ally

=== Tormach Authorizers ===
* Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David

=== Woodshop Authorizers and maintenance. ===
*Gary Newhouse - shop storage, wiki, Canvas course manager
** email Gnewhouse @ gmail dot com
**slack handle @garynhouse

* Ralph Brendler - General auth, mortise and tenon jigs, and multi-router
** email: rebrendler [at] gmail [dot] com
** slack handle: @Ralph Brendler

*David Earl
** slack handle @david earl

* Joseph Staffa
** Slack handle : @joseph Staffa

* Ian Sampson -general Auth, maintenance, wiki, Canvas courses

* Brenda Caflin -General Auth , maint,

* Jim Leonardson - small tool maintenance

* dan Ennion - general Auth, maintenance.

* Dan Walsh - gen auth, maintenance

* Brendan Twaddell - gen auth, maintenance

* Donzell Gordon - Woodshop Lathe Only
** email: donzellphoto [at] gmail [dot] com
** slack handle: @Donzell007

*Glen Peterson - Lathe only

* Sam Paris. Host

* Michelle deLeon. Authorizer,

=== Kitchen Authorizers ===

* Ryan Pierce - [[Java Master 2002 Coffee Roaster]]
** email: rdpierce [at] pobox [dot] com
** slack handle: @Ryan Pierce

=== Membership Management Team (MMT) ===
* Team Lead: Vacant
** email: mmt [at] pumpingstationone [dot] org
** slack handle:
* Scholarship Liason: Nathan Upchurch
** email: scholarships [at] pumpingstationone [dot] org
** slack handle: @Nathan U
* Member: Scott Yoder
** email: mmt [at] pumpingstationone [dot] org
** slack handle: @Scott yoder

=== General Operations (GenOps) ===

All are generalists but each has a primary responsibility.

* Team Lead: Andrew Morris
** email: genops [at] pumpingstationone [dot] org
** slack handle: @morrand
* Woodshop Storage Manager: Gary Newhouse
** email: genops [at] pumpingstationone [dot] org
** slack handle: @GARYn
* other areas storage manager : Sean Blum
** email: genops [at] pumpingstationone [dot] org
** slack handle: @Sean Blum
*operations Liason: Brian Desmond
** slack handle: @Brian D
* operations advisor: Brian Barnt
** slack handle: @Bbarnt

== Board-Appointed Officers ==

=== Chief Technology Officer ===
* Name: Sky Nova
** email: cto@pumpingstationone [dot] org
** slack handle: @Sky

=== Education Officer ===
* Name: currently vacant

=== Communications/PR ===
* Name: Alicia Johnson
** email: press [at] pumpingstationone [dot] org pr@pumpingstationone [dot] org
** slack handle:

=== Treasurer ===
* Name: Carl Karsten
** email: treasurer [at] pumpingstationone [dot] org

== Board of Directors ==
* President: James Lamken
* Vice President: Vadim Hudolozhkin
* Secretary: Joe Mertz
* Director-at-Large: Tim Bielawa
* Director-at-Large: Donzell Gordon
* Director-at-Large:Jennie Plasterer
* Director-at-Large: Fidel Galano
* Director-at-Large: Jesse Seay

Volunteer Positions

2023-06-04T15:48:35Z

Rdpierce: /* Authorizers */

The Board of Directors has designated the following official Volunteer Positions. See [[Area Hosts and Volunteer Positions Policy]] for more information. See also [[:Category:Hosted Areas|Area Hosts]] for a list of Area Hosts.

= Volunteer Positions =

==== Responsibilities ====
*Each Volunteer's roles may vary. These volunteers serve to assist in the general maintenance of the space and community in conjunction with specific Area Hosts.

== Area Hosts ==
''Main article: [[Area Hosts]]''

=== 2D Printers ===
* Davis Sayer
** email: 2dprinting [at] pumpingstationone [dot] org
** slack handle: davissayer

=== 3D Printing ===
* Matt Keith - Hardware/Software Upgrades & Maintenance
** email: 3dprinting [at] pumpingstationone [dot] org
* Sam Donahue - Authorizations
** email: 3dprinting [at] pumpingstationone [dot] org
** slack handle: @Sam Donahue
** slack channels
***3d_layers

=== Specialty 3D Printing ===
* Books
**email: books@pumpingstationone.org

=== Arts & Crafts ===
* Lydia Miller
** email: arts [at] pumpingstationone [dot] org
** slack handle: @Lydia Miller

=== CNC Machining ===
* Adam Molski
** email: cnc [at] pumpingstationone [dot] org
** slack handle: @DocWomp
** slack channels
***fusion-360
***cad-cam
***cnc
***tormach_user_group

=== Cold Metals ===
* Jim Brink
** email: coldmetals@pumpingstationone.org
** email: 2010jfb[at] gmail [dot] com
** slack handle: @Jim Brink
** slack channels
***coldmetals

=== Electronics ===
* Andrew Wingate
** email: electronics@pumpingstationone [dot]
** slack handle: @Andrew Wingate
** slack channels
***electronics

=== Gen Ops ===
* Andrew Morris
** email: GenOps [at] pumpingstationone [dot] org
** slack handle: @morrand

=== Hot Metals ===
* Ron Olson
** email: hotmetals [at] pumpingstationone [dot] org
** slack handle: @tackoknight
** slack channels
***hotmetalshop

=== Kitchen ===
* Vacant as of May 2023, to be filled by end of May 2023
** email: kitchen [at] pumpingstationone [dot] org (or info@pumpingstationone.org in the meantime until that role is filled)
** slack handle:
**slack channels
***kitchen

=== Lasers ===
* Jordan Kessel
** email: lasers [at] pumpingstationone [dot] org
** slack handle: @Jordan
** slack channels
***lasers

=== Small Metals ===
* Ally Reza
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @Ally
** slack channels
***small-metals

=== Woodshop ===
* Sam Paris
** email: woodshop [at] pumpingstationone [dot] org
** slack handle: @Sam Paris
** slack channels
***woodshop

=== Events Coordinator ===
* Contact: [[user:lyn|Lyn Cole]]
** email: parties {at} pumpingstationone [dot] org
** slack handle: @LynPurple

== Authorizers ==
''Main article: [[Volunteer Authorizer]]''

Getting authorized on tools can be tough. Sometimes it's hard for new members to figure out how to get authorized, sometimes classes fill up in hours, sometimes classes aren't scheduled regularly. We want to fix that. The Board has created the following Volunteer Positions. We need a few members to step up and offer their time to get people authorized.

==== Responsibilities and Incentives ====

* Another page with a description of volunteer authorizer positions is here https://wiki.pumpingstationone.org/Volunteer_Authorizer

=== CNC Authorizer ===
* Shopbot: David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David
* Tormach: Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* Boss Laser: Jeff Zelnio
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Jeffz
* Universal Laser: Ash Jasani
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Ash
* Universal Laser: Esty Wexler
** email: laser-auths [at] pumpingstationone [dot] org
** slack handle: @Esty Wexler

=== Hot Metals Authorizers ===
* Daron Wooding
** email: daron.wooding [at] gmail [dot] com
* Aaron Feigen
**email: aaronfeigen [at] gmail [dot] com
** slack handle: @nibbtastic
* Jacob Dawson
**email: ps1@jmdawson [dot] net
** slack handle: @Jacob M. Dawson
* Sean Blum
**email: arthifflaw [at] gmail [dot] com
** slack handle: @Sean Blum

=== Cold Metals Authorizers ===
==== Basic Authorization: Tier 1 ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== LeBlond Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Clausing Lathe ====
* Anna Yu
** email: annotatehere [at] gmail [dot] com

==== Bridgeport Knee Mill ====

==== Grizzly Lathe ====
* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave

==== Surface Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel
* Jim Brink
** email: 2010jfb [at] gmail [dot] com
** slack handle: @Jim Brink

==== Baldor Tool Grinder ====

* Dave Soloman (Crazy Uncle Dave)
** email: davelscom14 [at] gmail [dot] com
** slack handle: @CrazyUncleDave
* Wally Fugiel
** email: wally.fugiel [at] videojet [dot] com
**slack handle: @Wally Fugiel

==== English Wheel ====
* Sam Abrahamson
** email: sammyabe6 [at] gmail [dot] com
** slack handle: @Sammy Abe

=== Small Metals Authorizer ===
* Ally Reza
** email: smallmetals [at] pumpingstationone [dot] org
** slack handle: @Ally

=== Tormach Authorizers ===
* Alex Berkowitz
** email: alex [at] pumpingstationone [dot] org
** slack handle: @Alex Berkowitz
* David Earl
** email: president [at] pumpingstationone [dot] org
** slack handle: @David

=== Woodshop Authorizers and maintenance. ===
*Gary Newhouse - shop storage, wiki, Canvas course manager
** email Gnewhouse @ gmail dot com
**slack handle @garynhouse

* Ralph Brendler - General auth, mortise and tenon jigs, and multi-router
** email: rebrendler [at] gmail [dot] com
** slack handle: @Ralph Brendler

*David Earl
** slack handle @david earl

* Joseph Staffa
** Slack handle : @joseph Staffa

* Ian Sampson -general Auth, maintenance, wiki, Canvas courses

* Brenda Caflin -General Auth , maint,

* Jim Leonardson - small tool maintenance

* dan Ennion - general Auth, maintenance.

* Dan Walsh - gen auth, maintenance

* Brendan Twaddell - gen auth, maintenance

* Donzell Gordon - Woodshop Lathe Only
** email: donzellphoto [at] gmail [dot] com
** slack handle: @Donzell007

*Glen Peterson - Lathe only

* Sam Paris. Host

* Michelle deLeon. Authorizer,

=== Coffee Authorizers ===

* Ryan Pierce - [[Java Master 2002 Coffee Roaster]]
** email: rdpierce [at] pobox [dot] com
** slack handle: @Ryan Pierce

=== Membership Management Team (MMT) ===
* Team Lead: Vacant
** email: mmt [at] pumpingstationone [dot] org
** slack handle:
* Scholarship Liason: Nathan Upchurch
** email: scholarships [at] pumpingstationone [dot] org
** slack handle: @Nathan U
* Member: Scott Yoder
** email: mmt [at] pumpingstationone [dot] org
** slack handle: @Scott yoder

=== General Operations (GenOps) ===

All are generalists but each has a primary responsibility.

* Team Lead: Andrew Morris
** email: genops [at] pumpingstationone [dot] org
** slack handle: @morrand
* Woodshop Storage Manager: Gary Newhouse
** email: genops [at] pumpingstationone [dot] org
** slack handle: @GARYn
* other areas storage manager : Sean Blum
** email: genops [at] pumpingstationone [dot] org
** slack handle: @Sean Blum
*operations Liason: Brian Desmond
** slack handle: @Brian D
* operations advisor: Brian Barnt
** slack handle: @Bbarnt

== Board-Appointed Officers ==

=== Chief Technology Officer ===
* Name: Sky Nova
** email: cto@pumpingstationone [dot] org
** slack handle: @Sky

=== Education Officer ===
* Name: currently vacant

=== Communications/PR ===
* Name: Alicia Johnson
** email: press [at] pumpingstationone [dot] org pr@pumpingstationone [dot] org
** slack handle:

=== Treasurer ===
* Name: Carl Karsten
** email: treasurer [at] pumpingstationone [dot] org

== Board of Directors ==
* President: James Lamken
* Vice President: Vadim Hudolozhkin
* Secretary: Joe Mertz
* Director-at-Large: Tim Bielawa
* Director-at-Large: Donzell Gordon
* Director-at-Large:Jennie Plasterer
* Director-at-Large: Fidel Galano
* Director-at-Large: Jesse Seay

Java Master 2002 Coffee Roaster

2023-05-28T00:02:59Z

Rdpierce: /* Maintenance */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|05/27/23
|Ryan
|
|-
|
|10/26/22
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-05-18T04:51:04Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|Bryan Sills
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/26/23
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]

Java Master 2002 Coffee Roaster

2023-05-18T04:49:37Z

Rdpierce: /* List of Currently Authorized Users */

{{Template:EquipmentPage
|owner = Theo Tetzlaff
|Loaned Tool Agreement = yes
|hostarea = Hot Metals
|certification = yes
|hackable = no
|model = Java Master 2002
|serial = 2736
|arrived = June 2022
|where = General Area
|doesitwork=yes
|contact = Theo Tetzlaff
|value = $7,500
|image = JavaMaster2002.jpg
}}

== Description ==
This is a Java Master 2002 fluid bed coffee roaster, capable of roasting up to 3.5 lbs green beans per batch.

=== Loaned Tool ===
This is an official loaned tool with an active agreement on file accepted by a board member May 8th 2023.

== Roast Profile ==
Roasting Profiles refer broadly to important parameters and conditions of the roasting process. The roasting process is a process of caramelization and carbonization called a Maillard Reaction. Some important roast parameters include:
* Temperature at beginning of roast
* Temperature at ending of roast
* Total Duration of roast
* Rate of Rise in temperature over total duration and specific periods of roast
* ‘Development’ of roast at specific temperatures during specific sequences of the roast
* Degree of ‘crack’ achieved in the bean (i.e. First, Second)
* Color achieved
* Speed of air cooling of beans (this part is a significant contributor to ‘sweetness’ in the cup)

In general, coffee sugars are made accessible by roasting, but the caramelization process also reduces perceptual sweetness over roast time at a similar degree of roast. Additionally caffeine content lowers over time with off-gassing from longer roasts. Acidity also tends to lessen over time past City+ and into Full City/Second Crack, until carbonic acidity eventually raises in the darkest roasts. Roasters aim for a consistent rate of rise over time, just as with making caramel, so that the caramelization process does not stop and start haltingly, which will reduce perceptual sweetness as well and lead to uneven bean development.

'''Roasting on the Java Master'''

Roasting on the Java Master is determined by two separate controlled parameters: hot air temperature and bean temperature. Hot air temperature is set on the left PID controller. It should be adjusted based on the bean weight to be roasted and the desired speed of roast, and is the temperature of the air entering the roast chamber. More beans require more heat to roast at the same speed. Target bean temperature is set on the right PID controller, and corresponds to the temperature of the air exiting the chamber. When this temperature is reached, the machine begins its cool down cycle. Note that this number is a significant underestimate of the actual bean temperature, but it provides an easily measured parameter for when to end the roast. This temperature can also be adjusted while the roast is in progress to prolong or end the roast earlier, but note that the PID controller takes several seconds to recognize the change.

Suggested roasting parameters:

Hot air temperature range is 530-575 F on the controller. For 1-2 lbs, it should be set close to 530 F. For 2-3.5 lbs, it should be set between 540-560.

Target bean temperature can be set between 370-445 F. This parameter determines the darkness of the roast. Suggested starting points for experimentation:

* City (first crack complete) - 375 F.
* City+ (significant development beyond first crack) - 380 F to 390 F.
* Full City (right before second crack) - 400 F (may be higher.)
* Full City+ (some but not all beans have gone through second crack - 415 F.
* Second crack complete - 420 F.
* French roast - 425 F?

Additional efforts are being made for us to be able to ‘log’ roasts as temperature over time graphs, in order to compare roast profiles for individual beans and measure outcomes.

== Operation Checklist ==

* Get stuff ready:
** Get hopper, funnel, bags from Kitchen
** Weigh beans (Small Metals has a scale)
* Hook up water hose and turn on
* Plug in
* Turn Power on
* Turn Heat on
* Check (and, if necessary, empty) chaff collector
* Set air and bean temperatures
* Put hopper in place over the blower vents
* Pour in beans
* Make certain the top cap is in place
* Press the Run button
* Hot air heats up beans, eventually beans reach set Bean temperature
* Machine turns off heat, cooling water starts, machine continues to blow air to cool down beans
* Wait for bean temp to drop below 370 F, at which point yellow Reset lamp lights
* The operator can dump the beans now, or continue to cool the beans in the chamber. To dump:
** Press the Stop button.
** Pull the handle to dispense beans into hopper.
** Let the air vents under the hopper cool the beans.
* Bag the beans
* Turn off Heat and Power switches
* Disconnect power
* Turn off water and disconnect hose
* Put hose back nearly
* Put machine back
* Return hopper, funnel, and supplies to Kitchen

== Safety ==

* '''Never run a roast unattended!''' (Please!)
* Do not roast anything other than green coffee beans.
* Roasting beans that already have been roasted is a fire hazard.
* Minimum and maximum load are 1 - 3.5 lbs green beans.
* Make sure the chaff collector has adequate space. Empty it regularly.
* Do not operate without the water connected, the valve on, and the hose not kinked.
* Beans above 300 F, without cooling air flow or not in motion in the roaster, can catch fire. Stopping the roast is therefore bad. A power outage during a roast is also bad. The roast should be allowed to complete.
* The roast can safely be stopped once bean temperature reaches the target, the cooling cycle engages, and the beans drop to 370 F. When this happens, the yellow Reset light will illuminate. Beans can be allowed to cool in the chamber, or the roast stopped with the Stop button and the beans then immediately dumped into the cooling hopper by using the lever. Fans on the tabletop in front of the roaster will blow cooling air over the roast beans. Beans will cool in the hopper via cooling fans within about 3-4 minutes after roast.
* '''A manual valve is located on the left side of the machine, which will trigger a water sprayer to flood the chamber. Use this only in case of a bean fire in the chamber.'''
* Should temperature rise in the chamber uncontrollably, the system will automatically engage the water sprayer. Disable, when any fire is put out, with the Reset button.
* No roast should take more than 15 minutes. A timer will halt a roast after 15 minutes. Larger quantities of beans roasted darker may need higher air temperature to ensure the target is reached before 15 minutes.
* The front external parts of the roaster may get very hot in operation, especially continuous operation. Do not touch hot metal. Please.
* Do not use the roaster for high volume commercial production. This is expensive and on loan. Let’s not PS1 it, okay?

== List of Currently Authorized Users ==
{| class="wikitable" border="1"
! Qualified Member
! Trained By
! Date
|-
|Theo Tetzlaff
|Owner/Why would I do this to myself?
|
|-
|Ryan Pierce
|Danger Committee/Manager/Trainer/BAMF
|
|-
|Carl Karsten
|Ryan Pierce
|11/9/22
|-
|Ron Olson
|Ryan Pierce
|11/16/22
|-
|Dan Wells
|Ryan Pierce
|11/16/22
|-
|James Lamken
|Ryan Pierce
|11/16/22
|-
|Claire Fiorino
|Theo Tetzlaff
|11/20/22
|-
|Ian Sampson
|Theo Tetzlaff
|11/20/22
|-
|Joseph Staffa
|Ryan Pierce
|12/14/22
|-
|Andrew Wingate
|Ryan Pierce
|1/3/23
|-
|Elizabeth Koprucki
|Ryan Pierce
|1/4/23
|-
|William Shehan
|Ryan Pierce
|1/5/23
|-
|Laura Sparks
|Ryan Pierce
|1/5/23
|-
|Patrick Mahon
|Theo Tetzlaff
|1/18/23
|-
|Ryan Mata
|Ryan Pierce
|2/8/23
|-
|Dan Walsh
|Ryan Pierce
|3/1/23
|-
|Ryan Helsing
|Ryan Pierce
|3/29/23
|-
|Jonathan Bisson
|Theo Tetzlaff
|5/3/23
|-
|Lucas Alvarez
|Theo Tetzlaff
|5/3/23
|-
|
|Theo Tetzlaff
|5/3/23
|-
|Adam Stafford
|Ryan Pierce
|5/17/23
|}

== Green Coffee Bean Suppliers ==
* [https://javamaster.com/collections/coffee JavaMaster] - Sells in 3.5, 10, and 40 lbs quantities.
* [https://www.sweetmarias.com/ Sweet Maria’s] - Sells in 1, 2, 5, 10, and 20 lbs quantities.
* [https://www.coffeeshrub.com/ Coffee Shrub] - Larger volume sister company to Sweet Maria’s.
* [https://www.isabella.coffee/ Isabella Imports] - Sells in 1 lb increments. A Galena, IL based company that has some interesting selections.
* [https://deansbeans.com/collections/green-unroasted-coffee-beans Dean’s Beans] - Some good selections available.
* [https://www.Amazon.com/ Amazon, gourmet foods section] - yes… Amazon.
* [https://coffeeandtea.com/ Coffee & Tea Exchange] - Local Chicago store on Broadway that will sell green beans.

''Please note, of these, I really can’t stress enough how generally superior and much more transparent + informative I find Sweet Maria’s compared to everywhere else. -Theo''

''Sweet Maria’s is great for the beginning roaster because they provide highly detailed cupping notes, suggestions on what level of roast to use, and their opinion on whether something would make good espresso. But the quality of the beans is a function of the grower, not the importer, and a big part of this adventure is discovery and experimentation. So I’d suggest eventually branching out and trying other importers once you have some experience under your belt. -Ryan''

== Maintenance ==
{| class="wikitable" border="1"
! Task
! Date
! Done by
! Notes
|-
|Clean two exhaust thermocouples
|10/26/23
|Ryan
|
|-
|Clean glass chamber
|02/20/23
|Theo
|
|-
|
|12/21/22
|Ryan
|
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Clean upper duct
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Vacuum clean air intake filter
|10/26/22
|Ryan
|
|-
|Clean lower dump valve
|12/21/22
|Ryan
|Spot cleaning only
|-
|
|10/24/22
|Theo and Ryan
|Spot cleaning only
|-
|Replace upper chamber gasket
|12/21/22
|Ryan
|
|-
|Clean hot air thermocouple
|10/26/22
|Ryan
|
|-
|}

Nota Bene:
* We have replacement gaskets and seals now for the roast chamber + venting tubes, etc.
* Chaff collector should be checked regularly, depending on frequency and scale of roasting. Not a big deal, but consider checking chaff collector before a new roasting session and/or after roasting several times in succession with beans that give off more chaff [e.g., ‘washed’ beans].

== Technical Details ==

The roaster uses a Watlow PID controller (on the left) to control air temperature. It outputs a process value (4-20 mA), which an Avatar Instruments power controller uses to change the power to the heater via SCR phase dimming. The Avatar supports 240 V but the heater itself only can handle 208 V. This machine was designed to operate on 208 V but JavaMaster confirms it can operate on 240 V with an adjustment. Originally, JavaMaster suggested we limit the PID to 70% max output power. But that resulted in unexplained oscillations in temperature typically +/- 30 F. The Avatar includes an optional feature to limit output voltage via the V-LIM trim pot. This was adjusted so 100% on the PID corresponds to 208 V as measured by a true RMS voltmeter. If the machine is ever operated at 208 V again, it will require re-adjustment of this trim pot.

[[Category:Loaned Equipment]]