Hi, I have added comments within the response email:-. <Snip> YOUR BOWL IS:- likely too small! or TOO FULL (see my later comment on HG direction of air flow too). <Snip> IF YOU *<"ARE">* indeed stirring the beans they will move aside without scorching. If scorching the beans does occur your heat is likely too high for that period!! OR you do not have the HG nozzle ENOUGH to get the heat through the bean mass to (and some of it flowing over) the DB base. <Snip> I CAN (and do) COUNT ON IT as I have found the position where it DOES work well!!! Your own TECHNIQUE (maybe) is wrong (and the bowl is likely TOO small /too FULL. <Snip> a mass. So What!! You did not say he could get his hand too hot - burned!! That would be worse than NOISE??? The bowl is likely too FULL in this case too ( ie. stirring is needed): and others like to make LOTS of NOISE anyway. Give a kid a pot and spoon and he (especially) will be happy for longer than adults are for sure. <Snip> WELL!! If anyone is happy with DOING it with whatever (a metal spoon even) simply wait for the yell of pain when they grab the wrong part of the spoon!!! If they try changing spoon ends they will do that once only unless they are slow learners!!! I direct the heat (almost vertically) down on (through) to the DB BASE and not almost horizonally on to (over the top of) the beans themselves. In other words I am getting the heat UNDER the bean mass as much as possible. This method does work well I can assure you. The 25% maybe 20% (better for me anyway) fill of beans in the bowl works well. More beans than that for sure discharges beans from the bowl especially when using a STIRRER!!. Peter. <Snip> |
Hi, I guess I'm confused as to the tone of this reply. Martin is, after all, a recognized expert HGDB roaster, and has tried more combinations than I care to think about. I don't mean to be offensive, but some of us might be rather put off by the seemingly arrogant tone of this reply, not to mention the frequent "shouting" via the use of capitalization. I have no intention of starting a long, drawn out arguement here, but I do think that even with the opinions expressed in mind, they could (and should) have been more politely presented. That said, my own experience with HGDB roasting (my only current method) leads me to believe Martin's information, and to discount most of what was written in this reply. YMMV..... but I don't think so. Mark My name is Mark Tosiello and I approved this E-Mail |
Hi, Maybe I mistake the roastings messages in some way. I guess it is a response to being told that what I do successfully does not work!!! Worse that others are being discouraged from trying something different and what could be of benefit also. I have found this site very valuable. Possibly too in ways not expected by contributors. Previously also what I have have found to work has been commented on here as not the way to do things. Maybe I should let things be more and cool it. I will try. Peter. |
Thanks for the nice words, Mark, though LOL at "recognized expert." Knowing how much variability exists in techniques and preferences, I've tried to distill the most essential elements and rationale that guide my roasting, and pass those along. There's a bunch of us who've been exchanging HG/DB experiences over time, and it's safe to say that we all differ more and less in our techniques and preferences. I also think that we are mindful that HG/DB is a package of technique and tools: can't talk about "best" bowl in isolation of stirring, heatgun, batch size, blend, and so on. And even then, my best and another's best can be quite different, holding everything else constant. Further, there's a kind of "imprinting" that seems to take place in our experiences. However we get our first bunch of great roasts seems to stick with us as the preferred or best way of roasting. Hard to change from that. I began early on HG roasting over a slow bbq grill. I think I have empirical evidence that my roasts are better if I do. Would I bet the farm or my Basset Hound on that finding? No way! It's a dilemma trying to pass along useful information to new HG roasters. On the one hand it's easy to be overly prescriptive, specifying brand of HG, size of bowl, what to stir with, and so on. On the other hand, simply to say "do whatever you want" isn't so helpful either. I actually wouldn't mind reading Peter's views on roasting if he'd post something where his main message didn't seem to be that he was pxxxxd off at me. Peter? Martin --- Mark Tosiello wrote: <Snip> ===== Martin Do you Yahoo!? Take Yahoo! Mail with you! Get it on your mobile phone.http://mobile.yahoo.com/maildemo |
Thanks for the nice words, Mark, though LOL at "recognized expert." Knowing how much variability exists in techniques and preferences, I've tried to distill the most essential elements and rationale that guide my roasting, and pass those along. There's a bunch of us who've been exchanging HG/DB experiences over time, and it's safe to say that we all differ more and less in our techniques and preferences. I also think that we are mindful that HG/DB is a package of technique and tools: can't talk about "best" bowl in isolation of stirring, heatgun, batch size, blend, and so on. And even then, my best and another's best can be quite different, holding everything else constant. Further, there's a kind of "imprinting" that seems to take place in our experiences. However we get our first bunch of great roasts seems to stick with us as the preferred or best way of roasting. Hard to change from that. I began early on HG roasting over a slow bbq grill. I think I have empirical evidence that my roasts are better if I do. Would I bet the farm or my Basset Hound on that finding? No way! It's a dilemma trying to pass along useful information to new HG roasters. On the one hand it's easy to be overly prescriptive, specifying brand of HG, size of bowl, what to stir with, and so on. On the other hand, simply to say "do whatever you want" isn't so helpful either. I actually wouldn't mind reading Peter's views on roasting if he'd post something where his main message didn't seem to be that he was pxxxxd off at me. Peter? Martin --- Mark Tosiello wrote: <Snip> ===== Martin Do you Yahoo!? Take Yahoo! Mail with you! Get it on your mobile phone.http://mobile.yahoo.com/maildemo |
Hi, No I need to appologies I am happy enough with comments. I do not look to see the "who" of the message and therefore may miss the need for suitable defference(s)! - LOL Our electric power is 230v here and that may make a difference to results and abilities too. So far I have no "handle" on this to guage what differences that may make. I do take on board what is said generally and then try things out anyway. All the coffee roasted here disappears without complaint so something is OK. You more than any will realise that things vary a lot and going "beyond" can give surprising and even unexpected results. It could be that our HG have more power output. I can push the temp to 1200=b0F and have been no way near there yet. I am not sure of air flow volume. But there is enough to not need a prod or stir. Similar it seems even to a Rosto unit that I no longer use. More power to your roasting!! Peter. <Snip> |