The physics is the same. What's different is visibility. Because you can see the separation process it helps in tuning.
Also - this is V1. There are some improvements in V2 that should make the separation efficiency greater."
"This looks great, but I'm not sure I see how the Y-tube winnower part is mechanically any different from a pvc winnower that uses a wye at the point where the cracked beans enter the airflow.
It looks like it should more or less like a winnower…"
"We have a few adjustments to make and a couple of improvements to incorporate on version 2, but we're happy to share what we have so far with version 1. In the YouTube video (https://www.youtube.com/watch?v=v3E8i3kySv8) you can see the overall…"
"Our hearts are beating a little faster now every time we go over to the shop to work on one thing or another -- it's been a long road, but we're getting close enough to almost smell chocolate. This week we ran the power for the oven and…"
"Yes on the feeder, I know. It's a big deal.
The laminar flow issue along the tube walls was something that David noticed once he could see the process of separation inside the glass tube. What happens is that there is smooth flow/curtain of air…"
"The principle is the same as a PVC downdraft winnower, but using suction (think cyclone) rather than blowing air. One thing we're looking into is addressing the laminar airflow pattern around the walls of the pipe that can lead to reduced yield…"
It's a custom bit of glass work. I am working with David to find ways to get the part made for people as a standalone piece they can order (and do the rest of the work DIY) or as a part of a more complete DIY kit for those who don't…"
"It seems like no matter how much time you plan for some things they end up taking even longer – happily we have some flexibility on our timeline. We finally got (some) word back on our trademark application. It was approved with the…"
"I would like to try your bars and would give you feed back and would also share with my friend Brady
This is my email if you would like to know the address of where to send your test bars
Hi David: Which part of California? We used too live there (Palm Springs, LA, and SF). We're now in Australia. I have a hard time getting the Samoan beans that I want. What vintage and variety of bean do you have? We're thinking of striking up a relationship with Ecuadorian cocoa producers. What do you think? On another topic, are you familiar with cropster.org They have some amazing software for cocoa production. Regards, Howard www.mamorchocolates.com