1. No more than 1KG coffee bean is weighted and poured into the hopper for roasting!
2. Plug in the power supply, and press the button in the ON(1) state.
Then press the button and pulley light will turn on. Press the button and heating
light will turn on. The roaster will start warming up.
4. When the temperature reaches to 170 Celsius, pour green coffee bean and start roasting.
After three minutes, pull open the smoke damper completely, and close it after three seconds to
release chaff from beans.
5. Continue to roast for five minutes and start sampling to observe color of coffee bean. After
that, every few minutes observe the color, and adjust smoke damper to eject smoke and
release chaff. Roasting temperature can be adjusted by opening and closing of smoke damper.
6. When hear the 2nd crack companied with a lot of smoke produced, observe the color of the
bean with sampling puller, if the beans meet the requirements, shutdown the main power, and
open smoke damper totally.
7. Before let out the roasted beans, press the button for the cooling fan, open the cooling air
door and close the smoke damper. And then open the door and let the roasted beans out to the
cooling tray.
8. If you want to power off the machine after finished the roasting, wait until the temperature
lower to70, because the smoke exhaust fan still needs to work for some time.
9. Chaff collection box should be cleaned immediately every time after finished roasting so as
not to clog the filter mash.
