Seasoning imparts coffee oils to your roaster's drum and cooling tray prior to beginning production roasting.
Note: If at any time during the seasoning process the beans reach 455°F, it is vitally important to drop them into the cooling tray to prevent a roaster fire. Coffee beans, chaff, and oils are flammable and can ignite if allowed to heat beyond the safety limits of the San Franciscan Roaster. Significant damage to your new roaster can occur if a fire happens during seasoning.
1. Perform the initial installation and heat-up process described in your user manual. Let the roaster "soak" at a temperature around 400°F for at least 30 minutes prior to initiating the seasoning roasts.
2. Weigh out a batch approximately 60-70% of the total capacity of your roaster of a disposable coffee.
3. Roast the batch to second crack (Approximately 435°F), gradually decreasing the gas level and opening the mechanical air damper as you would with a standard roast. Once the beans reach second crack, turn the gas completely off.
4. The beans should coast and eventually cool down to 350°F. Note: If the beans reach 455°F, it is vitally important to drop them into the cooling tray to prevent a roaster fire.
5. Once the beans have cooled back to 350°F, turn the gas on low until they reach 420°F and then turn the gas off again. The beans will be very oily at this point and will impart much of that oil to the drum. Let the beans rotate in the drum for a few minutes, ensuring that the bean temperature never exceeds 455°F.
6. After the beans start to lose heat again, discharge them into the cooling tray. Allow the beans to cool in the cooling tray for 5-10 minutes to impart oils to the cooling tray components.
7. Dispose of the beans.
8. Repeat seasoning process as needed, always being sure to keep the beans below 455°F.