I'll be starting to roast for the first time next month.

The location that I'm leasing asked me about the smoke and odor produced.

The building I'm leasing also has a screen printer and clothing store in it. In between my location and the clothiers is a large wood working shop. So, we are not right next door.

I'm planning to vent out a chimney which is about 10' above the buildings' roof line.

The two clothing tenants are concerned about the odors that will be produced by my roasting getting into their space and their into their merchandise.

Q: As experienced roasters, do you feel this is a potential issue?

I am trying to forgo the expensive after burner.

Thhoughts?? 

Views: 72

Replies to This Discussion

I think it depends in part on how big of a roaster you're operating (and how often). If you have something smallish from a tabletop to a 5 kilo, and your vent system is properly constructed, you don't need an afterburner (for some of the smaller units, an afterburner would be overkill and may not even be an option.) I've been considering a Diedrich and they downsized their 7 kilo to 5 because at that level, most municipalities won't require you to mess w/ an afterburner. Beyond that though, it might start to become a consideration so you don't aggravate your neighbors.

In any case, I can't imagine that 2 doors down, all of their clothing would start to smell like coffee... especially when you've got a stack that goes 10' above the roofline! I'll be interested to hear what others have to say though
This would be a great question to ask Bill Kennedy, owner of The San Franciscan Roaster (coffeeper.com). He's a great guy and has 2 or 3 brothers that have roasting locations as well so he's pretty knowledgeable.
Thanks Chase.

Funny thing...

I spoke to the company making our roaster and they said I should be concerned
with their clothing smell getting into my coffee.

Spoken with slight bias!

That's why I wanted to hear from some roasters in the trenches...




Chase Mann said:
This would be a great question to ask Bill Kennedy, owner of The San Franciscan Roaster (coffeeper.com). He's a great guy and has 2 or 3 brothers that have roasting locations as well so he's pretty knowledgeable.


David Lanning said:
Thanks Chase.

Funny thing...

I spoke to the company making our roaster and they said I should be concerned
with their clothing smell getting into my coffee.

Spoken with slight bias!

That's why I wanted to hear from some roasters in the trenches...




Chase Mann said:
This would be a great question to ask Bill Kennedy, owner of The San Franciscan Roaster (coffeeper.com). He's a great guy and has 2 or 3 brothers that have roasting locations as well so he's pretty knowledgeable.
Actually he is right, if you can smell their chemicals from their shops, it could end up making your coffee taste like their clothes. Case in point- I was weighing and bagging some coffee one time and someone was smoking a cigarette in the same room as I was doing this, 2 days later one of the customers that got that coffee asked about someone smoking around it before it was bagged. Coffee sucks up odors like little sponges, that is why you don't store coffee in the freezer or frig.



David Lanning said:
Thanks Chase.

Funny thing...

I spoke to the company making our roaster and they said I should be concerned
with their clothing smell getting into my coffee.

Spoken with slight bias!

That's why I wanted to hear from some roasters in the trenches...




Chase Mann said:
This would be a great question to ask Bill Kennedy, owner of The San Franciscan Roaster (coffeeper.com). He's a great guy and has 2 or 3 brothers that have roasting locations as well so he's pretty knowledgeable.

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