I am seeking some advice regarding smoke reduction in general, and smoke and government/council regulations in South-East Queensland, Australia (for the other Brisbanites in here).
I will be picking my Bullet up next week, and I had a meeting with council reps this week regarding a food license, as I am hoping to turn this into a bigger hobby/mini commercial pursuit.
Their stance is that coffee production is considered food manufacturing, and so any roasting has to be done indoors. Okay, so I say that the solution I’ve found for this roaster is venting, and guiding it to release air/smoke upwards, to minimise any upset with neighbours.
I do roast light to medium, so it’s likely that any smoke will be minimal (not including the seasoning roasts).
Their response was that I would be releasing pollutants into the air, and thus be subject to disciplinary actions by the Environmental Protection Agency (EPA) should I be reported. They said that Brisbane residents are usually quite conscious to smoke and smells from their neighbours, so it would just be a matter of time before that would happen, according to them.
They also mentioned afterburners a good dozen times or so, but I am not looking at getting old of those darn things, due to cost to purchase, run and maintain.
I have done a fair amount of research on this, and it seems there’s two camps for solving this:
The venting the air/smoke outside your home, either directly by roasting outside, or using ducts and other items. I can’t do that, as it is considered ‘polluting the air’ by my local council.
An air purifying solution. This then goes in all sorts of directions, from fume extractors, to electrostatic filters (and HUGE COST there), to carbon filters, and the list goes on.
So I am hoping that there is a solution with individuals in this community, to cover both the smoke/chaff as well as the odour production, with the air that is released from the bullet when roasting.