HomeRoast Digest


Topic: Three pound roast (25 msgs / 637 lines)
1) From: Lesley Albjerg
I just finished roasting 3 pounds of coffee in less than 45 min. total time.  I was short a coffee for the weekend.  No more ISH in the stash!  Following the storage test, I am on a stash reduction plan!  With so many good coffees being offered it it tough!  I roasted the last of the Rwanda Seven Lakes!  I was going to give some away, but noticed Tom was out!  I need to give my wood turning mentor 1/2 pound; my pastor 1/2 pound; and my daughter's teacher 1/2 pound.  She has been bragging about my coffee!  I wanted a half pound leaving 3 coffees ready to go.  So I cranked up the RK drum and roasted the last pound of Seven Lakes.  I then roasted 2 pounds of PNG Kimel!  I just love RK drum roasting.
 
Les

2) From: Terry Stockdale
At 09:07 PM 9/17/2004, you wrote:
<Snip>
Same here.  I started using my RK Drum recently, and I think my Hottop will 
be retired.  It may go up for sale soon.
Roasting with the RK Drum is a lot of fun.  I'm using both a big dial 
thermometer that I mounted on the grill and also a digital thermometer (the 
one SM sells that is from Circuit Specialists).  That combination of fast 
response from the thermocouple and the slow-damped response from the analog 
thermometer is good -- it means I don't overcorrect as easily.  Plus, I'm 
getting temps from two different places in the grill hood.
I love the Rwanda Masaka Seven Lakes, too.  Fortunately, I tried it shortly 
after I got my first 5# bag.  I promptly ordered another.  I tried to order 
some more this week.  Like you, I found that Tom was out.
Terry Stockdale --  Baton Rouge, LA
    http://www.terrystockdale.com

3) From: Lesley Albjerg
Terry,
 
I am using the same thermometer setup.  It works good.  I am getting very repeatable roasts.  My last 7 roasts have been right to the degree of roast I wanted.
 
Les
Terry Stockdale  wrote:
At 09:07 PM 9/17/2004, you wrote:
<Snip>
Same here. I started using my RK Drum recently, and I think my Hottop will 
be retired. It may go up for sale soon.
Roasting with the RK Drum is a lot of fun. I'm using both a big dial 
thermometer that I mounted on the grill and also a digital thermometer (the 
one SM sells that is from Circuit Specialists). That combination of fast 
response from the thermocouple and the slow-damped response from the analog 
thermometer is good -- it means I don't overcorrect as easily. Plus, I'm 
getting temps from two different places in the grill hood.
I love the Rwanda Masaka Seven Lakes, too. Fortunately, I tried it shortly 
after I got my first 5# bag. I promptly ordered another. I tried to order 
some more this week. Like you, I found that Tom was out.
Terry Stockdale -- Baton Rouge, LAhttp://www.terrystockdale.com

4) From: Sue Stevenson
I'll be waiting for that one!  :) I'm waiting for you guy's down south to go with BBQ roasting or another warm weather roasting method full time. Maybe we will see a  used Hottop or two go up for sale! I really love the HGDB method and have been very, very tempted to get a RK Drum but I just don't have anywhere to roast outside of the house for most of the year!  
 
Sue - with only 1 1/2 lbs of Rwanda left :(
 
Terry Stockdale  wrote:
At 09:07 PM 9/17/2004, you wrote:
<Snip>
Same here. I started using my RK Drum recently, and I think my Hottop will 
be retired. It may go up for sale soon.
Roasting with the RK Drum is a lot of fun. I'm using both a big dial 
thermometer that I mounted on the grill and also a digital thermometer (the 
one SM sells that is from Circuit Specialists). That combination of fast 
response from the thermocouple and the slow-damped response from the analog 
thermometer is good -- it means I don't overcorrect as easily. Plus, I'm 
getting temps from two different places in the grill hood.
I love the Rwanda Masaka Seven Lakes, too. Fortunately, I tried it shortly 
after I got my first 5# bag. I promptly ordered another. I tried to order 
some more this week. Like you, I found that Tom was out.
Terry Stockdale -- Baton Rouge, LAhttp://www.terrystockdale.com

5) From: miKe mcKoffee
Why only down south? I live in the Pacific Northwest. While I don't gas
grill drum roast, I outdoor low & slow Q and high temp grill outdoors year
round. Earlier this year I put on two pork butts 'bout 11pm to start their
cook, 20f ambient IRRC or maybe it was in the teens. Rain? Yes it rains a
lot here in the Pacific Northwest during the Fall and Winter. (Spring &
Summer too all too often:-) No problem. I installed a Sunsetter retractable
awning for my Q area. And wafting smoke from the Q looks cool mingling with
falling snow:-)
If I ever do go RK Drum roasting inclement weather won't deter me. And my
TEC gas grill is more than capable of getting more than hot enough to roast
coffee in even sub zero weather! (1600f max burner, 1100f max grill level
temps:-)  But for now I'm still very satisfied with doing multiple 1/2#
Frankified Rosto batchess so I always have coffee variety rested and ready.
Just ready for this weekend will be Wood's Kona, Sumatra Classic, Australian
Mountain Top & Costa Rican Miel to choose from... just finished or amost
finished Pearlman's Kona, Panama Mama Cata, Moka Java of Timor/Yemen Mattari
2:1 & Mexican Alta Pluma. And always Kona Vienna melange on hand of course.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

6) From: Mark Tosiello
Sue,
Boy do I ever know what you mean.  Cetpt the garage.....I'll be doing my
HGDB roasting in the garage this winter (wouldn't it be nice if it was as
warm this winter as it was COOL this summer?).  I've got all the supplies to
build my Shop-Vac cooler, but the vile crud got me before I was able to
start.  Happy to report I belive the Azithromycin is working and I'm feeling
some better...tho no craving for coffee yet......not a good sign....
Mark
My name is Mark Tosiello and I approved this E-Mail

7) From: Barbara Greenspon
Imagine doing any of that on a normal winter day (not stormy or.....) 
with 10 degrees F being the steady temp, with a windchill of -30.  
Doesn't sound like too much fun to me, even with a beautiful bright 
blue sky, which is typical for our cold winter days.  Its great out 
there if I can be moving (snowshoeing, etc.), but the idea of watching 
my roast for more than 2 minutes doesn't quite cut it for me up here in 
Minneapolis.
Barbara
On Sep 18, 2004, at 1:43 AM, miKe mcKoffee wrote:
<Snip>

8) From: AlChemist John
Well, this is as good as a place as any to tell about my drum roast 
adventure last night.
I had some custom cocoa roasting to do, so cracked up the grill and roasted 
12 lbs in an hour.  Since the grill was still hot, I load my drum with 1 lb 
of a test bean, just to see what it would do.  Well, I roast 3 lb batches 
of cocoa at a grill temp of 525 or so for 15 minutes.  I went ahead and put 
the coffee in at this temperature also.  I only have a 6 rpm motor, so I 
was a little concerned about evenness of roast (foreshadowing, it was very 
even at the end), but that seemed unfounded.   About 5 minutes in, the 
beans were a nice light green to straw, at about 8 minutes, a light brown 
(huh, a few cracks, outlyers?) and around 11 minutes I was apparently into 
1st crack.  A little faster than I expected.  I continued to take an 
occasional peak at the roast (since it was progressing so fast, I had no 
fear of heat loss) and it was still nice and even.  I back the heat off 
some and kept on. And 1 st keep going, and going and going...  At 14 
minutes I noticed a bit more smoke than in air roasting, but figured it was 
ok as I heard a pound of beans can put off smoke.  Well, cracks were still 
going, and wow, what is that pretty green/blue flame in there, and wow 
there is a lot of smoke, and has the timbre of the cracks changed? and I 
really like a thermometer in my beans, not just ambient, and geez that is a 
pretty green flame, it might be time to pull the roast, I can handle it a 
bit light....
I stopped the motor, opened the grill.....and the beans burst into 
flame.  I guess the timbre had changed and that was rolling 2nd.  Oddly 
enough, I was perfectly calm.  Remove the drum, set it one the ground (did 
I mention over roasted coffee really BURNS), grab the fan to cool the beans 
(yes, tactical error here) and blow the whole mass into a really nice fire 
:-).  Grabbed my tools, opened the drum and dumped the beans (burning of 
course, but me really calm still) into the waiting metal bowl.  Turned on 
the hose (I am getting really good at fire control here :-) and light 
spritz the beans.  Out they go and I have one bowl full of very evenly 
roasted (toasted) beans.
Turns out the would be rejected even by *$.  Final weight, 6 oz :-)   But 
they were very even...
Ok, tips please.  Where did I go wrong?  Too hot initially?
Sometime around 07:07 PM 9/17/2004, Lesley Albjerg typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

9) From: Ed Needham
Too hot.  First and second merged.  I don't let my roaster temps get above 470F.
I know temp measurements vary from roaster to roaster, but I 'think' that's a
pretty good measure of my roaster.  I prefer to start with the roaster at about
350F and let it climb as the beans roast.  It usually hits the 470F mark at about
first crack.  Bean temps measure about 410F+/- at first using my dial thermometer
stuck into the bean mass.  Second is around 450F with the same probe.
Three pounds of beans will roast in about 15 minutes if the temps are close.
Just my experiences.  YMMV
*******************************
Ed Needham
"To absurdity and beyond!"
ed at homeroaster dot com
*******************************

10) From: AlChemist John
Ok, so load at 350 F and let it climb to about 470 over 10 minutes or so, 
then hold under "done".  That sound about right?
Sometime around 07:41 AM 9/18/2004, Ed Needham typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

11) From: miKe mcKoffee
ROFLOL! Great visual.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

12) From: miKe mcKoffee
Sure could cool the roast fast in those conditions! Agreed, if my
environment was such that -30 windchill factor I wouldn't stand in the wind
roasting coffee either (or cooking Q). I'd modify my environment with
windbreaks or enclosed vented shed etc. as needed. My point was/is I choose
to try and not let my environment dictate what I can or cannot cook or
roast.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

13) From: Wandering John
Or..  Just move to the tip of Texas.  We only get temperatures below
50 about three weeks a year.  Nobody goes outside those three weeks
:o))  Of course you would have to adjust to a lower cost of living,
Hispanic food and vicious mosquitoes!!
On Sat, 18 Sep 2004 08:56:19 -0700, miKe mcKoffee  wrote:
<Snip>

14) From: Jim Garlits
Put them on eBay and advertise them as "taken just into third crack."
Perhaps a Charbucks customer will try them.
jdg

15) From: Lesley Albjerg
Sue I am not in the south!  I am in Oregon.  Yesterday I RK roasted in 50 degree rainy and windy conditions out on the deck.  I can't believe how stable this roasting platform is.  I just had to turn the burners up a bit.  My roast earlier in the week was done in 84 degree heat.   Same great results!
 
Les
Sue Stevenson  wrote:
I'll be waiting for that one!  :) I'm waiting for you guy's down south to go with BBQ roasting or another warm weather roasting method full time. Maybe we will see a  used Hottop or two go up for sale! I really love the HGDB method and have been very, very tempted to get a RK Drum but I just don't have anywhere to roast outside of the house for most of the year!  
 
Sue - with only 1 1/2 lbs of Rwanda left :(
 
Terry Stockdale  wrote:
At 09:07 PM 9/17/2004, you wrote:
<Snip>
Same here. I started using my RK Drum recently, and I th ink my Hottop will 
be retired. It may go up for sale soon.
Roasting with the RK Drum is a lot of fun. I'm using both a big dial 
thermometer that I mounted on the grill and also a digital thermometer (the 
one SM sells that is from Circuit Specialists). That combination of fast 
response from the thermocouple and the slow-damped response from the analog 
thermometer is good -- it means I don't overcorrect as easily. Plus, I'm 
getting temps from two different places in the grill hood.
I love the Rwanda Masaka Seven Lakes, too. Fortunately, I tried it shortly 
after I got my first 5# bag. I promptly ordered another. I tried to order 
some more this week. Like you, I found that Tom was out.
Terry Stockdale -- Baton Rouge, LAhttp://www.terrystockdale.com

16) From: Lesley Albjerg
TOO HOT JOHN!  I don't know where your temp probe is, but I roast at about 480 degrees.
 
Les
AlChemist John  wrote:
Well, this is as good as a place as any to tell about my drum roast adventure last night.
I had some custom cocoa roasting to do, so cracked up the grill and roasted 12 lbs in an hour.  Since the grill was still hot, I load my drum with 1 lb of a test bean, just to see what it would do.  Well, I roast 3 lb batches of cocoa at a grill temp of 525 or so for 15 minutes.  I went ahead and put the coffee in at this temperature also.  I only have a 6 rpm motor, so I was a little concerned about evenness of roast (foreshadowing, it was very even at the end), but that seemed unfounded.   About 5 minutes in, the beans were a nice light green to straw, at about 8 minutes, a light brown (huh, a few cracks, outlyers?) and around 11 minutes I was apparently into 1st crack.  A little faster than I expected.  I continued to take an occasional peak at the roast (since it was progressing so fast, I had no fear of heat loss) and it was still nice and even.  I back the heat off some and kept on. And 1 st keep going, and going and going...  At 14 minutes I noticed a bit more smoke th
 an in
 air roasting, but figured it was ok as I heard a pound of beans can put off smoke.  Well, cracks were still going, and wow, what is that pretty green/blue flame in there, and wow there is a lot of smoke, and has the timbre of the cracks changed? and I really like a thermometer in my beans, not just ambient, and geez that is a pretty green flame, it might be time to pull the roast, I can handle it a bit light....
I stopped the motor, opened the grill.....and the beans burst into flame.  I guess the timbre had changed and that was rolling 2nd.  Oddly enough, I was perfectly calm.  Remove the drum, set it one the ground (did I mention over roasted coffee really BURNS), grab the fan to cool the beans (yes, tactical error here) and blow the whole mass into a really nice fire :-).  Grabbed my tools, opened the drum and dumped the beans (burning of course, but me really calm still) into the waiting metal bowl.  Turned on the hose (I am getting really good at fire control here :-) and light spritz the beans.  Out they go and I have one bowl full of very evenly roasted (toasted) beans.
Turns out the would be rejected even by *$.  Final weight, 6 oz :-)   But they were very even...
Ok, tips please.  Where did I go wrong?  Too hot initially?
Sometime around 07:07 PM 9/17/2004, Lesley Albjerg typed:
I just finished roasting 3 pounds of coffee in less than 45 min. total time.  I was short a coffee for the weekend.  No more ISH in the stash!  Following the storage test, I am on a stash reduction plan!  With so many good coffees being offered it it tough!  I roasted the last of the Rwanda Seven Lakes!  I was going to give some away, but noticed Tom was out!  I need to give my wood turning mentor 1/2 pound; my pastor 1/2 pound; and my daughter's teacher 1/2 pound.  She has been bragging about my coffee!  I wanted a half pound leaving 3 coffees ready to go.  So I cranked up the RK drum and roasted the last pound of Seven Lakes.  I then roasted 2 pounds of PNG Kimel!  I just love RK drum roasting.
 
Les
--  
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

17) From: Jean
This is a multi-part message in MIME format.
I just LOVED the Seven Lakes!  Unfortunately, I didn't re-order in time. =
 One single pound of an excellent coffee can be a very cruel thing. . .
::sigh::
Jean

18) From:
I'm looking for somewhere between the Tropic of Cancer and the equator
with high speed internet service and inexpensive, reliable shipping... 10
degrees is something that's supposed to be in the freezer.
On Sat, 18 Sep 2004, Barbara Greenspon wrote:
<Snip>

19) From: Dennis Parham
Acapulco is a MAJOR world wide PORT for shipping! and on the outskirts 
it is VERy cheap even in the CHI CHI areas!!  Good OLD 
families...decent schools ( private) if you have children..nice 
water.....hehehe  and navigable! can ship anywhere!! \:D/
youll need to brush up on your spanis though! hehee
Dennis Parham
On Sep 18, 2004, at 6:11 PM, tom wrote:
<Snip>

20) From:
I wonder  if UPS worldwide is as reliable for the door-step shipping?
On Sat, 18 Sep 2004, Dennis Parham wrote:
<Snip>

21) From: Dennis Parham
If I rememebr correctly it was..and maybe DLS courier there is about 
anything you need there! well...accept (MAYBE) walmarts!lol but who 
knows!!  hehehe
with about 2-300k you can retire a multi millionaire there! with  
servant staff if so desired...:D
Dennis Parham
On Sep 18, 2004, at 6:31 PM, tom wrote:
<Snip>

22) From: Oaxaca Charlie
--- tom wrote:
<Snip>
 I think they are fairly reliable, to major cities. They won't
touch green coffee from most places (if, for example, you want
to ship some from Mexico). I wouldn't try and ship anything
valuable into Mexico, myself. If I had to, and it was to Mexico
City, then UPS might be as good a choice as any.
<Snip>
   > and on the
<Snip>
 Compared to where? New York? A little ways up or down the coast
it is a cheap (and exiting ;o) place to live. Internet access,
but not high-speed.
<Snip>
 That is a funny joke, about the "good water" You can buy it in
big bottles, if you want to drink any there. The bay has the
sewage of over a million very poor people(and a few thousand
"good OLD families") oozing into it.
 and navigable! can ship anywhere!! \:D/
 Certainly, if you're filling a container. Trying to ship
anything out of Mexico can be a sureal experience dealing with
customs there.
<Snip>
 Good advice!
  Charlie
=====
Brick Oven Roasting in British Columbia
Do you Yahoo!?
Yahoo! Mail - 50x more storage than other providers!http://promotions.yahoo.com/new_mail

23) From: Sue Stevenson
Gee Mark, you're still sick? I'm glad to hear you're getting some improvement!  One day at a time. A warm winter sure would be nice. It could happen I guess, look at this past summer! September has been fantastic!  
A friend of mine, a PA by the way, is at the South Pole, they have been in total darkness for months until the sun began to show itself a bit a few weks ago. Now how would you like that dark and freezing!  Sue
Mark Tosiello  wrote:Sue,
Boy do I ever know what you mean. Cetpt the garage.....I'll be doing my
HGDB roasting in the garage this winter (wouldn't it be nice if it was as
warm this winter as it was COOL this summer?). I've got all the supplies to
build my Shop-Vac cooler, but the vile crud got me before I was able to
start. Happy to report I belive the Azithromycin is working and I'm feeling
some better...tho no craving for coffee yet......not a good sign....
Mark
My name is Mark Tosiello and I approved this E-Mail

24) From: Sue Stevenson
Now that sounds like a good idea - except for those mosquitoes! Not after seeing what happened to you! :)
Wandering John  wrote:Or.. Just move to the tip of Texas. We only get temperatures below
50 about three weeks a year. Nobody goes outside those three weeks
:o)) Of course you would have to adjust to a lower cost of living,
Hispanic food and vicious mosquitoes!!
On Sat, 18 Sep 2004 08:56:19 -0700, miKe mcKoffee wrote:
<Snip>

25) From: Sue Stevenson
Welll...............do you have a Hottop you would like taken off your hands? It would leave more room for your drum roasting supplies!!!   :)   Sue
Lesley Albjerg  wrote:Sue I am not in the south!  I am in Oregon.  Yesterday I RK roasted in 50 degree rainy and windy conditions out on the deck.  I can't believe how stable this roasting platform is.  I just had to turn the burners up a bit.  My roast earlier in the week was done in 84 degree heat.   Same great results!
 
Les
Sue Stevenson  wrote:
I'll be waiting for that one!  :) I'm waiting for you guy's down south to go with BBQ roasting or another warm weather roasting method full time. Maybe we will see a  used Hottop or two go up for sale! I really love the HGDB method and have been very, very tempted to get a RK Drum but I just don't have anywhere to roast outside of the house for most of the year!  
 
Sue - with only 1 1/2 lbs of Rwanda left :(
 
Terry Stockdale  wrote:
At 09:07 PM 9/17/2004, you wrote:
<Snip>
Same here. I started using my RK Drum recently, and I th ink my Hottop will 
be retired. It may go up for sale soon.
Roasting with the RK Drum is a lot of fun. I'm using both a big dial 
thermometer that I mounted on the grill and also a digital thermometer (the 
one SM sells that is from Circuit Specialists). That combination of fast 
response from the thermocouple and the slow-damped response from the analog 
thermometer is good -- it means I don't overcorrect as easily. Plus, I'm 
getting temps from two different places in the grill hood.
I love the Rwanda Masaka Seven Lakes, too. Fortunately, I tried it shortly 
after I got my first 5# bag. I promptly ordered another. I tried to order 
some more this week. Like you, I found that Tom was out.
Terry Stockdale -- Baton Rouge, LAhttp://www.terrystockdale.com


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