I've been roasting for a little over a year now in my FR+, learning and enjoying more every week - but wondering what I might be missing, as my roasts generally got well into second crack almost always under 4 minutes! I must have pretty good line voltage, and I always roast indoors under my stove hood. Well after weeks of lurking and reading Brett's posts about how easy pan roasting was, I finally decided to try it - with much trepidation, as I have an electric range. But mostly because I was about to try pan roasting (and probably charring beyond recognition) my last 9 oz of CR Tarrazu Peaberry!! Well, lo and behold - 10 minutes and 16 seconds (and only 18 escaped beans) later, I had what looked like a nice FC roast - it turned out looking pretty even, considering! I've posted pics of the batch athttp://www.roodness.com/first_pan_roast.jpg.Ok, ok so there are a few viennas and a few cities lurking in there, but overall it's pretty good. I'm drinking a cup now, thanks to my SwissGold one cup pourover and it is superb... seems to have a "rounder" mouthfeel (?) than I remember this bean having, when done in the FR. I'm looking forward to trying more of it after it rests over the upcoming week! 1st crack @ 8:30, first few snaps of 2nd @ 10:16, where I ended the roast. The only thing I found that differed from Tom's suggestions on the pan roasting web page was that moving the skillet around a lot seemed to be inhibiting first crack, so I left the pan alone and simply agitated with a flat-bottomed wooden spoon by hand, around 6:45 into the roast. Then first crack set in rather quickly, so I reduced the heat from 1/2 way to 1/4 way and finished off nicely, with smoke a-pouring out of the pan. Externally vented stove hoods and tolerant spouses are very good things! Anyway, I haven't been this excited about roasting since I got started over a year ago and just wanted to share my experience with the list!! Reno
Reno wrote: <Snip> Hi Reno, Thanks for relating your experience. I just tried tonight for the second time this method. Last time I used a Wok, this time a cast iron skillet. Plus, this time I had almost a whole pound of coffee in it, making it for a friend. Well, no "shriveled" beans like I had last time. I did over do it on reduce the heat so as not to scorch, though. It took till 20 minutes to get to first crack, and I finally ended the batch at 30 minutes and it looked like it was around a City+. Too long a profile, I'm sure, and I'm hoping it will taste OK. I tried pressing one cup but I think the CO2 interfered with the taste too much to give me a good idea of how it taste (a little grassy it seemed), I hoping anyway. This is the Timor coffee. It was OK, I'm not much into that flavor. My friend liked it when I gave him some (he ended up getting a couple more cups!) so I hope the flavor of this comes out OK! The beans were still harder than my popper to grind in the Zass (yes, I ground a whole pound of hard to grind beans...got a good workout!) like last time. I guess the longer cook time causes the outer hulls to get harder I suppose. Yes, I know it is bad to grind it all, but he doesn't have a grinder. So, he doesn't get as much of the flavor, but will probably be better than what he is use to at least...that is if I didn't destroy the flavor! Test comes tomorrow. -- Rick Copple Marble Falls, TX
Way to go Reno. My first roast ever was in a pan with Columbian beans I found in a import food store. I had no idea how to do it but just did it. They turned out pretty good as I remember. Since finding SM's I have been too snooty for pan roasting. If you can be snooty roasting in a popcorn popper. You guys are really inspiring me to go back to some pan and wok roasting. I can't wait to get home to look for a suitable pan. This hobby never get old. Jared On Wed, 16 Feb 2005 21:57:35 -0500, Reno <3beansandahomeroaster> wrote: <Snip>
Well I am proud of you! I should have mentioned that OUTSIDE works really nicely for the smoke & mess... Did you find that pan-roasting was more "hands on" ? Congrats! Brett On Wed, 16 Feb 2005 21:57:35 -0500, Reno <3beansandahomeroaster> wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
Hi Rick, I worked to get a 5-7 minutes for 1st Crack, and about 10-13 for 2nd crack. I also use a gas flame, which dials down really quickly when I need it. Thanks for sharing, Brett On Thu, 17 Feb 2005 04:32:43 -0600, Rick Copple wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
<Snip> <Snip> Rick, How did it turn out?? By the way, hope that skillet wasn't *too* heavy after all that shaking around.... Reno
Brett wrote: <Snip> smoke & mess... I hear ya Brett, but my wife would've strung me up 'bout the time I tried dragging our electric range out onto the patio... She *is* tolerant, bless her, but even she has her limits! <Snip> Indubitably more hands-on but it appeals to me, believe it or not. I've been lurking for so long and hearing all the discourse on easier/better ways to roast larger batch sizes and I just couldn't resist trying this one, as the pan was a wedding present, so technically it didn't cost me anything 'cept saying "I do" which I woulda done anyways. The other attraction was so that I could start messing around with longer profiles. My dang FR is a great little machine, but it's frickin fast... usually well into 2nd crack @ 4 min if I'm not paying attention. I remember a while back someone on the list (Ken Mary, maybe?) was advocating lightning fast roasts... but I'm ready to expand my horizons. Reno
Well I am hugely proud that someone tried something I like, and enjoyed it! Wishing you many many tremendous cups! Beware the wicked gray smoke at the end - it'll run past Vienna in a hurry if you don't coll it quick! Brett On Thu, 17 Feb 2005 21:24:04 -0500, Reno Rood wrote: <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
Reno Rood wrote: <Snip> Well, don't know yet. I got there and he had already put his own brew in the pot (I wasn't fast enough!) But he has it and I'm sure I'll hear whether it was OK or not. Well the flavor is suppose to be "forest like and humus". Maybe "grassy" goes well with a forest! ;-) In a good way, of course. -- Rick Copple Marble Falls, TX