Coffee Crafters -| Maintenance and Troubleshooting
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Maintenance and Troubleshooting
Maintenance
Your Roaster requires periodic maintenance and cleaning. Maintenance and cleaning will be dependent
on the amount of coffee you roast.
Chaff Bags
Every time you roast, inspect the condition of
the chaff bag. The suction works best when the
bag is less than half full and clean. Empty your
bag often. When the bag becomes covered in
excess chaff dust, replace with a clean bag.
Dirty Chaff bags can be washed with a mild
detergent and air dried completely to use again.
Inside the Chaff Collector unit can be vacuumed
after the chaff bag is removed for cleaning.
Roast Hopper Cleaning
Remove the Thermometer from the Thermometer bracket. Take your hopper to the sink and wash with
hot water and dish soap.
Be careful of the edges on the probe bracket they could cut you during
washing.
Rinse and dry. You do not want any water to drip down into the heat chamber after you wash
the hopper. Replace the Thermometer and probe, being careful to adjust the probe to the proper
distance from the hopper wall, ½” is enough for roas
ted beans to pass under it. See probe placement
diagram for actual dimensions.
Wire Chimney
The wire chimney can be taken to a sink and washed with a gentle brush in hot soapy water. Let air dry
until completely free of water before using it to roast.
Bean Cooling Tray
With use, especially with darker roasts you will notice a buildup of oils inside your cooling tray. Remove
the tray and wash with warm soapy water, rinsing and drying well. When the tray is removed from the
cooling unit, take this time to clean out any beans that have fallen into the cooling void under the tray. A
vacuum will remove the dust and beans then you can wipe out this area with a damp cloth.
