The roast master I put now been about 5 years and I'm quite well, if some important things to be considered. Should roast in enclosed rooms one at once abschminken. The smoke is so violent that bystanders immediately think of "Building fire". A paperboard member and put everything under the hood also is useless! now is only roasted at the open garage door. The problem is that the ambient temperature goes into the roasting process and thus constantly the roasting step should be adjusted. Especially critical is in winter temperatures. With a good trick I but also solved the problem quite well for me. The coffee from the manufacturer of the device is good, but expensive. Because the coffee offered a special treatment is subjected to, in which the "silver skin" is removed from the bean, the green coffee must be probably more expensive. My raw coffee with "silver skin" I buy much cheaper at a coffee roaster and the flying "silver skin" I start with my garage vacuum cleaner on. By Diekmann I wish for a further development of the device, which I would have a possibility of manual intervention during the roasting process. So I would buy a new device.
