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3. Green Coffee
It is important to know that not all green coffees are equal. While most green coffees will roast
well in our machine, some poorly processed coffees will not. sonofresco maintains a good vari-
ety of excellent specialty green coffees that have been tested for suitability for our roaster.
The roaster is designed to roast normally processed (washed or dry-process) coffees, which pro-
duce a certain amount of chaff towards the end of the roasting cycle. Decaffeinated coffees,
which have no chaff, should roast fine in the roaster. If you are having problems roasting decaf-
feinated coffees, contact us and we will help guide you in the right direction.
4. Things To Remember
The coffee roaster has been designed to be simple to operate. But before you start you must un-
derstand some basic principles of operation.
• Do not use the power button to stop a roast. If a roast appears to be going too dark, just
turn off the “Gas” switch, located on the control board, and the roaster will begin its nor-
mal cooling cycle. Turning off the “power” switch will prevent the beans from cooling,
and they will begin to smolder and generate smoke. Always allow the roasted beans to
cool before removing them from the roaster.
• Always use the measuring can supplied with the roaster. Fill the can with green beans
level to the top of the can. This is approximately 1.4 pounds of green coffee and will yield
approximately 1.2 pounds of coffee roasted on a # 5 setting. Do not overfill the can, un-
der fill the can, or use a can other than the one supplied with the roaster. Doing so
will cause inconsistent results and loss of coffee. If the can is lost, please contact us for
a replacement.
• Keep the roaster clean. Refer to the Roaster Maintenance section for proper cleaning
procedures. It is important to maintain the roaster to keep it operating at its best.
• Do not leave the roaster to run completely unattended. As with any appliance, unusual
conditions such as a power outage, blocked vent, or failure to properly maintain the roaster
can cause coffee to smolder and generate smoke in the roast chamber. It is good practice to
be within earshot of the roaster when operating so you can respond if any of these condi-
tions should occur.
• Be careful not to chip or scratch the glass roasting chamber. The roasting chamber is
made of very high quality ceramic glass which is capable of handling thermal stress
greater than that produced by the roaster. The glass will not however handle thermal cy-
cles after being damaged due to impact or abrasion. The roasting chamber is expensive
and must be handled with care. sonofresco will not be held liable for breakage.
