... just wouldn't go! Yes, I joined the crowd thinking this dog bowl thing might be a cheap way to larger quantities but I'm so far unimpressed, or under-skilled. To wit, I got a 32oz bowl and a Milwaukee 1220 (or 1200?) gun from Home Depot (I'll be able to use it after I buy a house, or so I tell myself) and decided to practice on some nasty Vietnamese Gr. 4 robusta I got from, well, a certain coffee supplier in Emeryville who shall remain unnamed. Figured I'd try to get the hang of it before ruining some beans I'd actually. After 10 minutes or so I got bored and just decided to see how quickly I could blacken small areas of beans. Quite quickly, as it turns out! So then I tried some Brazil Fazenda Vargem I had laying around and after 30 min. or so got to a Full City or so... no second crack and not really all that dark, but I was scared to keep going lest I burn these too. What's the trick? I've got the gun about an inch over the beans on high, and I'm "playing the nozzle over the beans" but it's the roast is just so doggone slow that I'm about to throw in the towel! How fast do y'all move the gun, and how do you keep from scorching the beans if you move it in slow-motion? I'm patient but I don't want baked beans or 30-min. roasts. Any magic bullets (or beans) out there? Looking to get out of the dog house, JS +---------------------------+ | Jamison Smith | | jamisons | +---------------------------+ |
JS how much coffee are you trying to roast? I have found 8 oz to roast up real nice in 12-16 min. depending on how dark I want to go. I also have found a nice slow steady stur works the best. I also think about "filling the bowl" with hot air rather than blasting the bean with hot air. Straw stage should hit at about 4-6 min. I hope that helps. Les Jamison Smith wrote: .... just wouldn't go! Yes, I joined the crowd thinking this dog bowl thing might be a cheap way to larger quantities but I'm so far unimpressed, or under-skilled. To wit, I got a 32oz bowl and a Milwaukee 1220 (or 1200?) gun from Home Depot (I'll be able to use it after I buy a house, or so I tell myself) and decided to practice on some nasty Vietnamese Gr. 4 robusta I got from, well, a certain coffee supplier in Emeryville who shall remain unnamed. Figured I'd try to get the hang of it before ruining some beans I'd actually. After 10 minutes or so I got bored and just decided to see how quickly I could blacken small areas of beans. Quite quickly, as it turns out! So then I tried some Brazil Fazenda Vargem I had laying around and after 30 min. or so got to a Full City or so... no second crack and not really all that dark, but I was scared to keep going lest I burn these too. What's the trick? I've got the gun about an inch over the beans on high, and I'm "playing the nozzle over the beans" but it's the roast is just so doggone slow that I'm about to throw in the towel! How fast do y'all move the gun, and how do you keep from scorching the beans if you move it in slow-motion? I'm patient but I don't want baked beans or 30-min. roasts. Any magic bullets (or beans) out there? Looking to get out of the dog house, JS +---------------------------+ | Jamison Smith | | jamisons | +---------------------------+ |
What's your batch size? IMO, 5.5 oz or under is optimal for 32 oz bowl. If you stay with HG/DB, plan on 32, 64, and 96 oz bowls. Keep stirring. Martin --- Jamison Smith wrote: <Snip> ===== Martin Do you Yahoo!? New and Improved Yahoo! Mail - 100MB free storage!http://promotions.yahoo.com/new_mail |