Colder climate and roasting in garage or shed

#1

Looking to see what everyone living in colder climates do when roasting in the winter. If you roast out of a detached building without heat, what is your process? Do you have a space heater? Do you leave your Bullet in place or bring it inside after roasting? How does the bullet hold up to the cold, warm, cold cycles if you heat a cold space for roasting only?

My current setup is in a detached space, no heat. I have a space heater and when i roast I bring the Bullet there and when I am done, I bring it inside. Kind of a pain but my concern is that the cycle of extreme temperatures could have an effect on it. If others do the same, or leave it and have had no issues, would love to hear experiences!

Thanks, Rich

#2

Hi Rich-

This isn’t well thought out, but I’ll offer something to shoot at…

I roast outdoors and am the mercy of the elements/temps. In SE Arizona winter can be a little uncomfortable so I have to pick my days and roast in the afternoon. A space heater would do no good. For me, the real issue is summer which means being up early with a plan already in place for what I need to do.

Winter roasting means a significant ambient difference from summer roasting. So far I have had no real issue except the roast stretches a little. The Bullet does a fair job keeping up with the heat loss when roasting a 600 g. I think I’d have a problem if I were trying to roast 900 g.

I had thought about putting a cardboard tent over the roaster body to slow the heat loss through the sides of the roaster, but I suspect the bigger issue is the cold air drawn into the roaster by the exhaust fan. Can’t really fix that without an enclosed space.

Bruce

#3

Thanks for the experience!

So far not too bad here. I think I will continue to bring the Bullet inside after roasting. It adds time but that last thing I want to do is any damage to it as it warms, freezes, warms, freezes.

Last night was the coldest so far. Was about 36 degrees outside, 38 degrees inside. Space heaters for 30 minutes to bring it up to 50 degrees. By the time I got the Bullet set up and pre-heated, was up to 54 degrees. After 3 batches the space was at 60 degrees. if I can keep it above 50 for the winter, that is a win for me.

#4

I have a tiny shop which has just enough space for a Rubbermaid utility cart. The Bullet stays on the cart which I drag out, plug in the power distribution box, and fire up the roaster. (The folding table, chair, temp/humidity guage, note binder, scale, blah-blah-blah take much longer.)

The ‘shop’ is an unheated space but it shares an insulated wall with a climate controlled room. It probably doesn’t freeze in there on a really cold night so that’s home.

Bruce

#5

I emailed a similar question to Sweet Maria’s. A representative informed me that the Bullet will not withstand cold temperatures, especially below freezing. I believe it’s likely due to the electronics.

Ward

#6

Today was a true test as it was 26 degrees outside, sleeting and snowing. Where I roast was 28 degrees. Started up my 2 space heaters, let them sit for 30 minutes. Got my Bullet and beans and such and when I was ready, it was 52 degrees inside. Unplugged one and kept the other on the table with the Bullet. There was a chill on the other side but where the Bullet was maintained 52 degrees and I am sure around the Bullet was warmer with the it running and the heater heating. Roasted my 3 lbs., packed it up and brought her inside the house.

It is a PITA to carry all the stuff every time but it is only for a few months and it allows me to roast so if anyone is in the same situation, my 10x10 space heats up nicely with a 1250w and a 750w heater in NJ, as far down as 26 degrees outside, so far. I am sure I don’t need 2 but it is only to pre-heat the space, then I leave only the 1250w running.

#7

Glad to know there are more than a couple of us driven by the ‘need’ for good coffee!! :slight_smile:

Bruce

#8

Right! I tested the Mexican honey process I roasted yesterday… so good on a snow day! Afternoon cup will be a Flores Wolo Bobo. I also roasted a pound of Brazilian for my dad. He is crazy and if everything isn’t just right, he dumps it and starts over. I usually get him a pound a week for his craziness. Freaking retired people! LOL

#9

Hah! Those are my people!! :rofl:

I have a neighbor I tried to tempt with some really nice dark-roasted Guatemalan. He didn’t say ‘yuk’, but then he didn’t need to! After 3 more tries I gave him some Liquid Amber (an espresso blend from SM’s). He thought it was the best pour-over he’d ever had. Whatever works!

And yes… he’s retired! :slight_smile:

Bruce