I will be out of the office starting 11/26/2002 and will not return until 12/02/2002. I will respond to your message when I return. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I've roasted Alchemist John's cocoa beans in my poppers and seen a demo in a drum. They are very addictive too! Another reason for an RK drum! Les Allen Marsalis wrote: Capacity was what I had in mind. :) I'll let you know how it goes.. I got the 57 rpm motor with it. Looks *very* nice. The quality of workmanship is apparent in both the motor mount and the drum itself. Also I understand that it will also roast Alchemist John's cocoa which intrigues me.. I might have to try doing that someday. Allen am At 07:25 PM 7/14/2004 -0700, Lesley Albjerg wrote: <Snip>
This is a multi-part message in MIME format. Hi all, Ron at RK Drums supplied me with a nice link when I told him I needed = just a spit for my BBQ. clagrills.com Good prices and can get = individual parts instead of the entire rotisserie kit. My drum ships manana--so excited! Bob
I have a drum roasting question. I have an RK drum. I ramp up the heat so that I reach first crack at around 8 or 9 minutes (or at least this is my goal). I usually hear a pop of first crack, wait until I can confirm it with another pop, then my goal is to crank down the heat to as low as possible. My burner is split in two sections like most. I find if I turn both burners to low, I head towards second crack faster than I'd like. So, I've taken to shutting one burner off and the other to low. I'm getting a good City/City+ roast if I go about 2 minutes after the second pop of first crack. My concern is that I may be introducing an uneveness to the roast by only running one burner. I don't know that I have much choice since running two burners would put me at City/City+ within a minute of reducing the heat. I would rather lengthen this time than shorten it. Any comments? Thanks, Wes
First off, you are roasting to 1st crack at too hot a temp if you can't stretch your time before 1st and second. Doug and I have been expermenting with a bump to a higher heat in the middle of the ramp to 1st crack. I don't have it down well enough to write it up yet, but you can roast too hot to 1st. In general, I roast fairly hot to the 4 minute mark and then cut my heat in about half and coast into 1st crack. I never have to shut my burners off even when I roasted in 100 plus degree temps outside this week. Try ramping down at the 4 min. mark and coast into 1st at about 9:30 or 10 min. Les On 7/27/06, Wesley Simon wrote: <Snip>
I'll try that Les. If I roast 3 lbs or so, I'm hitting first crack at 13-14 minutes, but my total time is 13-14 minutes for a 1 pound roast. I've been working from a "reasonably fast ramp to first, coast into the sweet spot" mentality. I know my thermostat readings are nowhere near the temp of the bean, so I just use it for relative temperatures. I think I'll try to go a little hotter initially, maybe 50 degrees F, and then back off at the 4 minute mark to maybe 50 degrees below where I was trying to level it off to before. The worst thing that could happen is a 20 minute ramp to first crack. So, I must be introducing enough heat into my drum and grill that the beans are still absorbing the heat when I cut the heat to low. Thus, the temperature of the bean continues to rise while my applied heat is reduced. Thanks again Les, Wes On 7/27/06, Les wrote: <Snip>
Wes, I'm using the RK Drum in a 50,000btu Fiesta grill. (I think part of those 50K btu go to the outside burner which I never use.) With roasts of 2 pounds or more, I never have to shut a burner off, but with a typical 1 to 1.5 pound roast I find that to control the heat I often have to shut 1 burner off for maybe 30 seconds to 1 minute. I have a charbroil thermometer mounted on the front of the grill. Temperatures are relative, since in the RK, we never know (by measurement) what the temp of the bean mass is. For a 20 oz roast (which yields 1 pound roasted) I preheat to about 490° then try to maintain 465° up to 1st crack. Shortly before 1st crack, the temp will suddenly rise about 25°. This is usually about 10 to 12 mins from start of roast and within a few seconds 1st crack will begin. After start of 1st crack (when it is acutally crackling good, not just the outlier cracks), I turn my knobs to down to low. My goal is to get the temp back down to 450°-460° (never below 450°) and maintain it there until end of roast. I will often have to turn one burner off to get the temp down into this range. Once I have it there I turn it back on to low and tweak my temp till I have reached end of roast. I usually try to get 4 or 5 minutes between 1st crack and EOR. My typical 1 pound roast to FC is 16 minutes total. I'm roasting about 30 pounds a month, mostly larger roasts, and with the larger roasts I never have to shut down a burner to maintain or achieve my temperature goals. JavaJerry RK Drumroasting in Chesapeake, VA Wesley Simon wrote: <Snip>
Long time lurker poking his head up here... ;-) I would go with what Jerry is saying here. I roast between 5-10 kilos in my RK Drum per week and follow a system prett= y close to Jerry's. I definitely think the OP is running too hot too fast... Cheers Neil A. Sydney, Oz On 7/28/06, Jerry Procopio wrote: <Snip> t <Snip> il <Snip> t <Snip>
Hi Les, Yesterday I roasted two batches and tried the temperature curve you suggest. I ramped it up pretty hot for the first 4 minutes, then backed off the heat to much lower than I have been. The batches were about 2.5 lbs each, so they hit first crack around 14 - 15 minutes. Once I heard a pop, I turned both burners to low. First crack seemed to happen more gently than before. The pops didn't seem as loud or as rapid. Since I was shooting for a City/City+ roast, I let it go for about 3 minutes. Both roasts were more City+ than City. The Harrar Horse Lot 30 was uneven, of course. The Costa Rican was beautifully even. It's easy to develop habits and then lose track of how and why you ended up with those habits. I need to make it a habit to regularly read up on the basics of roasting so that I can continuously adjust my style as I learn more. Wes On 7/27/06, Les wrote: <Snip>
It is easy to drift into bad habits. I was roasting everything a few seconds into second crack. Most of it was good coffee, but it could have been great if I was paying attention. Les On 8/7/06, Wesley Simon wrote: <Snip>
There are a couple of problems with drum roasting. First, it is difficult to regulate the temperature since you are roasting with a gas burner. But the big problem is this - there is no air circulating and the rotisserie does not rotate fast enough to compensate. I, for one, was very unhappy with this method of roasting. In fact, if you live in N Texas, I will gladly give you my drum roaster if you come pick it up.
I think you revealed the reason for your poor results in your post. Rotisserie not turning fast enough. With a batch of more than a pound, a 6 RPM or less (standard) rotisserie motor will not be adequate for roasting evenly. I roasted with a 30 RPM motor since about 2000 and now have a 57 RPM motor. The results are always very even with both. The faster motor shaves a minute or more off the overall roast time, likely due to increased agitation (energy) and maybe more stirring of the air inside the grill housing. As to profile roasting, I can raise or lower temps as fast as anyone would ever need in order to roast coffee properly. I just have an average setup. I did add a flue a few years ago so that I could vent most of the smoke outdoors, since I roast in my workshop in a building detached from my house. So what do you roast with now? How happy are you with that method? ********************* Ed Needham® "to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters) *********************
This is a multi-part message in MIME format. Sorry Bill, there may have been a couple problems with your drum = roasting rig, but do not believe you can condemn the method due to the = problems that you had. The 45K BTU 3 burner grill that I use, coupled with the steel plate = diffuser, makes regulating temps very easy. Once warmed up can almost = instantaneously change temps, and can hold a temp within a few degrees. RK's motor, 55 rpm I think, is more than sufficient to give a = beautifully even roast. VegasBob
I use a 56rpm motor from RK, and a stainless drum I built myself. I roast in a 42000 BTU BBQ with a steel heat diffuser and a high-temp thermometer positioned at bean-mass height. This method is excellent, and I am sure most commercial roasters had the control and understanding that we have gained by actually working with the roast. I started with a Home Despot 3rpm motor, and basically tumbled my burnt beans.... Not a recommended strategy!. Regards, Brett RWA On 3/20/07, David Echelbarger wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Bill, I use a cordless drill with a plastic zip tie to dial in the rpm= 's to turn my drum roaster. I use the slow speed on my 2 speed vairable co= rdless drill. I can set it to the RPM's I want for the roast, usually abou= t 60 - 70 rpms. I check the rpms with the timer I use to watch the roast. = The cordless drill is an inexpensive way to gain rpms over the rotisseri m= otor since most hany men have them. Jim "Ice Bucket Roaster" De Hoog= San Antonio, TX ----- Original Message ---- From: Bill Wilson To: homeroast Sent: Tuesday, = March 20, 2007 5:55:55 PM Subject: +Drum roasting There are a couple= of problems with drum roasting. First, it is difficult to regulate the te= mperature since you are roasting with a gas burner. But the big problem is= this - there is no air circulating and the rotisserie does not rotate fast= enough to compensate. I, for one, was very unhappy with this method of ro= asting. In fact, if you live in N Texas, I will gladly give you my drum ro= aster if you come pick it up.
On 3/20/07, Bill Wilson wrote: <Snip> Let me join everyone else, Bill, and say that about 1 spin per second is great. In my case that's with a 10.5" diameter drum. Don't let not having a good motor slow you down, though. Just fashion a handle for the thing and try a roast with manual cranking, just to prove to your own satisfaction whether the unanimous response you're hearing ;-) might be on to something. Then you can decide whether to spend a few bucks to motorize your rig a bit more vigorously. Best of luck no matter how you roast! - S
"...it is difficult to regulate the temperature since you are roasting with a gas burner." Don't mention that to gas welders who have to maintain a 1000° F puddle o= f molten metal and weldment within a couple of degrees. Otherwise, it could vaporize or not flow. If what you say is true, eschew gas fired furnaces or boilers, "since you couldn't regulate the temperature." A gas stove or oven is out, too, I guess... Cheers -RayO, aka Opa! "...the great enemy of truth is very often not the lie--deliberate, contrived and dishonest--but the myth--persistent, persuasive--of our forebears. We enjoy the comfort of opinion without the discomfort of thought."* **- -**John F. *Kennedy*, Yale, 6-11-1962*
I roast less than one pound batches and have found that consideration of the placement of the stirring vanes and resulting bean agitation is important when using a standard rotisserie motor. I modified an asparagus steamer by placing the stirring vanes to move the beans from either end to the middle and back again. Even though the rotation is slower the beans are not sliding along the drum and seem to be always tumbling. The slower rotation works out quite well since the drum has an open end which was originally manufactured as a stainless canning funnel. The heat comes from a crudely modified portable propane grill. Since the drum rides in the fire one of the more effective means of heat control is simply lifting the lid. If I've really let it get out of hand I can point a fan into the drum. While not a very sexy or refined apparatus, it serves my needs quite well.
This is a multi-part message in MIME format. I just bought a new Charbroil Premium Rotisserie. It seems the new ones only rotate at 3 rpm, the older ones in a steel = case roatated at 5 rpm, the new ones are in a plastic case. IMO 3 rpm is = to slow for coffee roasting, you can get away with 5 rpm for up to 2 lbs = but 3 is to slow and leaves the beans in contact to long with hot metal = drum and will cause some slight scorching. Just thought I'd pass this along for those who may buy the new ones in = hopes to use them for coffee roasting. Cheers RK
Good info ... Thanks, Ron! Eddie On 5/20/07, RK wrote: <Snip>