See what some of our valued customers have to say!
"I bought a 3k roaster from US Roasters and I really love it, and dealing with
Dan and the guys at the factory has been only great. The roaster is extra
heavy duty, well built, and very solid. There have been a few squeaks and
groans from it, but nothing that did not either work itself out, or got an
expedited response from US Roaster. I had a motor that was squeaking loudly,
and they got me a replacement and walked me through installing it very
promptly. Coffee roasted with this machine is very good. I think the best
feature is the weight of the drum, which provides a steady, even heating
surface without hot spots or flare-ups...its easy to control the roast with
the digital temperature setup, and the electronics panel is convenient and
easy to use, and UL listed. High quality. I would suggest that you
spend a couple hundred bucks and go to the factory and see their setup and
drive a roaster for a day. Dan spent most of a day with me in Oklahoma City
getting used to my machine and I am sure he would spend some time with you.
Granted, I had already ordered mine, but they have other models in various
stages that you could at least test out, I am sure. It IS a big investment,
and one that should not be made blind."
Eberle -- Copper Door Coffee Roasters
"Its not often I
get to talk about my Roaster. Firstly, let me say I started roasting on a
Diedrich IR-12...the Diedrich IR12 I had Stephan Diedrichs original
prototype. I studied roasting with Howard Horgan, former Roastmaster for
Green Mountain Coffee. After a few years I had a Chaff fire...welcome to
the club. I needed to replace my roaster fast. Diedrich could make me
one..but it was about a 6 week turn around. Howard suggested Dan Joliff. I
called him up and he had a Millenium Quattro that he had made for
another client who had, as fate willhave, just called him that morning to
say the building it was going to
wasn't ready yet and could he hold off
for a month or two!!! 48 hours later I unloaded a crate from Oklahoma
City and installed the unit. I was unfamiliar with the PLC (Controls)
but they walked me through it. I had them on speaker phone for about 4 hours
that first night. They were awesome. I fell in love with the unit. Its
ease of operation and the flexibility to still roast manually is fabulous.
I recently had a PLC card blow out (ThermoCouple Control) Dan knew I
was familiar with a Diedrich so I was able to adjust my flame manually (Via
the Screen) and still roast while they overnighted me the part. Its a
different mindset with Dan and his guys. I mean I've roasted on a Didrich, on
A SanFranciscan, A Probat and a Jabez-Burns. I've traveled to a lot of
roasteries to learn more about my craft. I always am glad to get back to
my Millenium. To be honest I
haven't NEEDED to use the profiler all that much. Its a very consistant
roaster so I actually enjoy roasting by controlling it. I keep a log and I
keep it maintained. There are no excuses for not maintaining a unit and
this one is very simple. Yes, buy the expensive grease, yes, wipe it down
when you are done, yes it will run forever. Call me if you need any
Jim -- Morning Dew Coffee Roasters
See what our customer is saying about the new Revelation roaster at www.muddydogcoffee.com/coffee/roasting.php
I've received the roaster. The pakage was nicely along the way from you. The test batch from it is so impress. Thank you very much for the instructions , service manual and of course the vdo, they're very useful.
We will have the coffee exhibition in the end of Feb 2008 in BKK and I'm thinking about showing your roaster in our P&F Coffee booth. Hope it would be interresting.
Dan, please remember that you've got a friend here inBangkok. So if you would come to visitThailand
, please give me a call .
Jeff Jones here.. inArkansas.
I'm not ready to purchase one of your roasters yet, but want to forward this note to you.
There is an online Home-Roasting email list, hosted by Tom from Sweet Marias Coffee. A member named Les, posted
this comment about your
Roaster and I thought you would want to hear....
"Yesterday I was playing with roasts into second crack. The first two profiles were drinkable, but not what I wanted. The first was too slow and the second too fast. What I have discovered is repeatability, and lots of control over the roast. After roasting a very niceBali
to full-city plus, I decided to roast some Colombian for my pastor. I went to my notes and dialed in the heat and fan settings. I hit the timer and watched the roast. This profile has a few changes through the roast in heat and fan settings. Everything was within a degree of the worked out profile and I hit 410 degrees at 15 minutes 10 seconds and dumped the roast to cool. Roast level was spot on with the other two roasts of that bean at that profile. Another advantage is the ability to do back to back to back roasts without having to heat up or cool down things. I am getting better tasting
coffee from this machine than any other roaster I have owned or made. The bottom line is taste and the USRC delivers. Last of all there is the fun factor. It is fun to see the beans through the view glass. It is nice to be able to pull beans with the tyer. It is nice to have chaff control and the cooling system built right into the roaster. It is nice to not have to worry about where I set down the insulated gloves. The machine is built to last, and it is easy to service. I have good support from the manufacture too."
Take care Dan.
I can't tell you how much I'm enjoying this little roaster. I blended 4
different beans (aBrazil
and Ethiopian roasted 5 days ago, 2 others just the day before yesterday-in
other words, skimpy rest)-probably one of the most balanced espresso's I've
ever had. I roasted the last two (aPanama
just to the first few pops of 2nd crack, expecting some blow-your-ears-off
brightness, and there was hardly any. One of the folks at work just loves
the beans I used to season the drum with (a 2 yr oldZimbabwe TopLot that I roasted to full city ++, I just couldn't throw
I'll call here later today and order the thermocouple.
Just roasted 2# of New Guinea Enorga. Turned out absolutely great, although I
won't really know until I cup it tomorrow morning. Did just like you said,
dropping beans with low burners, then roasting at 4 until well after first
crack, then ramping up to about 5.5 as an experiment to finish just into 2nd
crack. Nice uniform color, no scorching, beautiful full city plus. I'm hooked,
but I know it'll a take a few months to really get the hang of it.
I agree with you. My USRC 1/2 kilo arrived last Friday and after 7 roast's I am
impressed. I took a Kenya
at 80% power and the 1st crack started at 6 min andFull City+
ended at 8:30. I roasted a Columbia HuilaValencia to city-city+ and ended
at 15:30. Both Les and I bought 10#'s to test.our profiles and compare
the results. It appears from the results so far I will no longer be
looking for the ulitmate bean. The results so far have been stunning and
sensational. I can't wait until I have learned more about
the roaster and try one of Tom's award winning
crops this year.
Yes, I bought a 3k roaster from US Roasters and I really
love it, and dealing with Dan and the guys at the factory has been only
great. The roaster is extra heavy duty, well built, and very solid.
There have been a few squeaks and groans from it, but nothing that did not
either work itself out, or got an expedited response from US Roaster. I
had a motor that was squeaking loudly, and they got me a replacement and walked
me through installing it very promptly.
Coffee roasted with this machine is very good. I think the best feature
is the weight of the drum, which provides a steady, even heating surface without
hot spots or flare-ups...its easy to control the roast with the digital
temperature setup, and the electronics panel is convenient and easy to use, and
UL listed. High quality.
I would suggest that you spend a couple hundred bucks and go to the factory and
see their setup and drive a roaster for a day. Dan spent most of a day with
me inOklahoma City
getting used to my machine and I am sure he would spend some time with
you. Granted, I had already ordered mine, but they have other models in
various stages that you could at least test out, I am sure. It IS a big
investment, and one that should not be made blind.
Thanks for the compliment on my logo...I appreciate that. Feel free to
ask if you have more detailed questions - I have been kinda high level in this email.
Copper Door Coffee Roasters
Here's some answers to your questions:
a) do you find recirculating the air causes any degradation in the cup,
Quite the contrary. I think the coffee out of my Revelation is actually tastier.
We theorize that it may be due to low-oxygen roasting environment.
b) I am assuming you have the 12K which is all electric, if so do you find it
is responsive (this question is from my experience with the Diedrich HR1 which
is electric heat. - once behind in a roast, even slightly, your dead - you will
never get back to profile. My suspicion is that it ended up being underpowered
in an attempt to keep it under the 15 amp threshold, and when combined with the
IR ceramic heating elements it was a double whammy.)
I do have the 12k electric. Going from one pound to 12k is like going from
driving a sports car to driving a semi, in any case. If you don't think ahead
when you are fully loaded you can, indeed, get yourself in trouble. Practically
I find this is not a problem. You do learn about where you need to be, and the
way to compensate if you need to (I usually don't need to) is to overshoot a
little and use the exhaust damper to slow it down a little between the 3 and 5
minute marks. On less than full loads (10-15 pounds) it is responsive enough in
both directions just with fan and heater control (a 10 pound load is typically
at 50% fan, so you can goose it to speed it up). Small loads
(under 5) are more challenging but I have mastered them pretty well and routinely
do 3-4 pound charges and I can go to 3 reliably. I suggested some changes that
Dan is implementing related to damper control to make doing smaller batches a
lot easier. My roaster is profile capable, but I don't yet feel comfortable
letting it go; I'm sure it could, I just like standing in front of it. Old
Perhaps the most telling comment I can make is I don't think I could go back to
a conventional roaster. This one makes too much sense from so many aspects, not
the least of which is low operating costs. And as an all-electric, it is inherently
very reliable. I was the guinea pig, so
Dan and I together worked through a couple minor component changes, and his
support has been top-notch with no nickel and dime BS. You call him, it gets
done. And you will benefit from our experiences. So will I when I go up in
Hope that answers your current questions. Shoot me more as they come
up. Good luck.
Yesterday, I did five flawless, 4 pound roasts on the new
machine. We did a group cupping this morning in which I blew away the
audience with six variations of an espresso blend, a French, a Sumatra, a
very sweet Guat, a Columbian and a FC Brazil. I closed a major exclusive
café account as part of the process and we are catering a 300 person party in
a few weeks.
I love this machine.