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Topic: My first pan roast - a success! (9 msgs / 231 lines)
1) From: Reno
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!!

2) From: Rick Copple
Reno wrote:
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

3) From: Jared Andersson
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:

4) From: Brett Mason
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" ?
On Wed, 16 Feb 2005 21:57:35 -0500, Reno
<3beansandahomeroaster> wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

5) From: Brett Mason
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,
On Thu, 17 Feb 2005 04:32:43 -0600, Rick Copple  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

6) From: Reno Rood
Rick, How did it turn out?? By the way, hope that skillet wasn't *too*
heavy after all that shaking around....

7) From: Reno Rood
Brett wrote:
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!
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.

8) From: Brett Mason
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!
On Thu, 17 Feb 2005 21:24:04 -0500, Reno Rood
Brett Mason
   _(( )_  Please don't spill the coffee!

9) From: Rick Copple
Reno Rood wrote:
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

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