it is Gary, get one, you will love it. g
Okay - so I finally figured out what RK drums were by reading todays posts - I'm slow sometimes. Went to Ron's site - these are really cool, I must say. Saving up for an espresso machine upgrade, but definitely something to think about when my FR dies... Tara Okay - so I finally figured out what RK drums were by reading todays posts - I'm slow sometimes. Went to Ron's site - these are really cool, I must say. Saving up for an espresso machine upgrade, but definitely something to think about when my FR dies... Tara
For a little less than a new set of tires for my Chevy PU truck, I could have a really nice 4# drum roaster? Say it isn't so!http://rkdrums.com/Ron, I was looking at your website, and started daydreaming about your 4 # homeroaster setup. Nice website !!! All you ever wanted to know about BBQ Drum roasting and more! Hmmm, I wonder how I could get this purchase past my significant other? Think that you could put down *truck tires* on the invoice? ;-) I can already picture myself drum roasting under my front porch on a Sat morning @ 7am, watching the family of squirrels rob the bird feeder...while sipping from my stone coffee cup....
<Snip> could have a really nice 4# drum roaster? Say it isn't so! Gary I don't believe I have ever heard it put that way. Yes I like it, one could drive a bit slower to get that extra mile out of the old set and stretch it out until you sold enough coffee to buy new tires. Do you think she might buy that theory? NAW:O) RK
I think a drum roaster is a far better investment than a car - I could swap a low mileage Land Rover Freelander for one - it's waiting right out in the driveway for the Land Rover people to tow it away for servicing... It doesn't run a lot of the time, but when it does, it drives through anything... Tara ---------
On 6/15/05, ginny wrote: <Snip> Ginny, I really want one...just that funding, at the moment, is stopping me. Our household budget is tied up until the end of June :-( as we have family coming in from NY or a week to attend my Army retirement ceremony on the 29th of June. However, I can foresee this purchase passing the month of July's budget ;-) Gary....on my way to deal with bureaucratic paperwork as only the Army can do it...probably clearcut an acre of prime forest just to process all my paperwork over the next 2 weeks.
Got to agree. If you do buy one, I'd suggest getting a smaller Charbroil grill (say, $119). I got seduced into buying a larger stainless grill because it was on sale. But, it does take more gas to roast with it than the smaller units, and the spit assembly works better, I think, on the smaller units. Whatever. That said, if you keep her level and buy the RK motor assembly, too, you'll have wonderfully even, delicious roasts. I've done many 4-lb and some 3-lb roasts and am very happy with the setup, with the exception that I'm always worried about running out of gas. For 1 lb and smaller roasts I use a San Franciscan sample roaster that's natural gas fed which probably explains my paranoia about propane tanks. In any case, you should read the reviews of RK Drum on Coffeegeek.com. All the best, Charles On Jun 15, 2005, at 11:03 AM, ginny wrote: <Snip>
Charles Cowdrick wrote: <Snip> I wonder if in the long run it would be better for us cold weather people to have a small grill for warm weather and a more powerful grill for cold (down to 10 degrees) weather. ? JeffO
On Jun 15, 2005, at 2:23 PM, Jeff Oien wrote: <Snip> Good point, Jeff. Well, if you could buy a 55,000 BTU in a small unit, that would be perfect. Most small grills are around 35000 but have flimsy burn units compared to the big boys. However, they don't have to heat up as many cubic inches, either. When I started outdoor roasting, the ambient temp was around 40-degrees. I'm getting the same roast times at 85-degrees (but of course it doesn't take the unit as long to get to my 350-degree start time).
This is more on the topic of the grill that heats the RK Drum. Someone mentioned earlier that they were concerned about running out of gas in the middle of a roast. This has bothered me with just plain grilling steaks, although it would not be as much as a problem there. What I usually do is change to a new bottle when I "think" the old one may be low, then get the nearly empty one refilled. The question I have about the grill is concerning heat loss. Has anyone lined the grill with Furnace insulation? Seems to me this would save a lot of gas, and make temperature control better also. There are several reasons I have stayed with electricity for roasting, not the least of which has been the refilling the propane bottle problem. But wasting all that heat with a gas grill has been an issue for me also. If the grill were insulated I bet the temperature would be more nearly the same from top to bottom and side to side as well. If I were to buy a drum from Ron I think I would get the 57 RPM motor also, no need to reinvent that, but perhaps I would get a scrap grill from a thrift store, insulate it, buy a new burner/regulator if needed, and put tiles with holes in them just below the drum, like someone else on the list has suggested. Has anyone tried an insulated grill setup? Does that interfere with hearing the cracks? Comments and advice welcome. PeterZ About to go out on the porch and roast with my PGR, where it is only 105F in the shade, here in LHC. Charles Cowdrick wrote: <Snip>
As far as RK drums vs truck tires goes, it's important to remember that those 4 $50.00 tires somehow always end up costing over $300.00. in my experience... Gene Smith threading the wild learning curve, in Houston
As soon as I see the right price on some ceramic refractory sheets. Rich Adams
I was thinking of using this stuff:http://www.infraredheaters.com/insulati.htmProbably would have to surface it with Aluminum foil or flashing, to keep it from absorbing coffee oils. PeterZ Just finished a batch of Nicaraguan Decaf to Full City, here in LHC. Rich Adams wrote: <Snip>
From: "Jeff Oien" Sent: Wednesday, June 15, 2005 11:23 AM <Snip> Doesn't make sense to me. Get what you need for cold weather BTU wise, just turn the knob up less during the summer... From a thermal standpoint smaller cavity likely better, and insulation would help. Doesn't need to permanently installed, could be a fire proof thermal blanket on the outside. Some well below freezing low & slow smoker type people use exterior thermal wrap of one sort or another, though temps of course much lower than coffee roasting so just make sure it's temp rated high enough. Kona Kurmudgeon miKe mcKoffee 3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Any BBQ roasters out there want to split up a full roll? Rich Adams
From: "Rich Adams" Sent: Wednesday, June 15, 2005 2:19 PM <Snip> That 2300°f rating will definitely handle the coffee roasting heat! Kona Kurmudgeon miKe mcKoffee 3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Mine run $100. each :-O On 6/15/05, Gene Smith wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Hello All, I have been roasting for a little less than a year now and graduated from Whirley pop to dual variac Poppery l. Then around xmas my wife bought me an RK Drum with the 57 rpm motor. I am still in the Newbie drum roaster classification, and after about 20 roasts I am starting to get it. I want to take a minute and advise anyone who is thinking about upgrading to an RK Drum to not hesitate. The quality of the drum is great, and the quality of the roasted beans is great. The only thing better than that is the quality of Ron Kyle's service!!! Every week I email him with a new installment of my most recent roasting attempt. Every week he replies with caring, helpful suggestions and welcomes me to "keep him posted" on how the roasting is going. It is that kind of dedication and support that help build a roasting community and email list like this one. Ron deserves a round of applause. Thank You, Pat
This is a multi-part message in MIME format. Pat, You may be just the person I need advice from. I am about to = order an RK Drum and join the ranks of homeroasters. To date I've been = purchasing fresh roasted coffee from Cafe Fresco over the net or Bongo = Java in Nashville. I have a Silvia / Rocky setup (PID from Jim Gallt = added). I'm an Espresso or Cafe Crema type. I am anticipating a bit of a learning curve as I aquaint myself to = both roasting in general and the RK setup specifically. I am looking for suggestions on how best to start. Is there a = particular bean that is best to cut my teeth on? A bean that will react = favorably to multiple roast styles while I am dialing in the process. = Or, should I take the sampler approach with several different beans? Looking for wisdom from the sages that have already blazed this = trail! Craig
Pat, On 1/28/07, Pat Murray wrote: <Snip> I'll sincerely support that, Hip - Hip - ........ Mike (just plain)
Here, here on kudos to Ron and his drums, he's a "class act" and the reason I got into drum roasting on the grill. I don't have the RK drum, but have read countless testimonials of praise about it and Ron's support. On the starter beans, there's several ways you could go with all the choices on Tom's list. I'd recommend going with a bean that has good loud snaps (since you are learning) and a fairly wide roast range like a Sulawesi Toraja. Sulawesi is also excellent in espresso. I started (7yrs ago) with an electric drum roaster and pretty well burned my first roast (Brazil Cerrado). I did the sampler approach with my first order from Sweet Marias because I didn't know what to order (other than knowing I had to get some Sulawesi). The neat thing about drum roasting is that you can do smaller sizes too and don't have to sacrifice a lot of coffee while you are learning. Then when you have your "coffee legs", you can easily move to larger quantities. Have fun, Rick From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Craig Groendyk Sent: Sunday, January 28, 2007 5:05 PM To: homeroast Subject: Re: +RK Drums Pat, You may be just the person I need advice from. I am about to order an RK Drum and join the ranks of homeroasters. To date I've been purchasing fresh roasted coffee from Cafe Fresco over the net or Bongo Java in Nashville. I have a Silvia / Rocky setup (PID from Jim Gallt added). I'm an Espresso or Cafe Crema type. I am anticipating a bit of a learning curve as I aquaint myself to both roasting in general and the RK setup specifically. I am looking for suggestions on how best to start. Is there a particular bean that is best to cut my teeth on? A bean that will react favorably to multiple roast styles while I am dialing in the process. Or, should I take the sampler approach with several different beans? Looking for wisdom from the sages that have already blazed this trail! Craig
Rick, Sounds like a plan! Thanks for the feedback. Craig
"Is there a particular bean that is best to cut my teeth on?" Yes. That would be a Coffee bean from Sweet Maria's, Craig. They supply green, mostly, and beans roasted by the Cupper himself, Tom. That would be the Epitome of flavor for roasted coffee beans. You'll really enjoy roasting and pulling espresso shots, but if you want the Gold Standard of roasting excellence for a particular bean, it can be had. One of these days I, too, look forward to a real espresso machine. The simulator I have is like practicing on a John Deere to run a Cat D9. Cheers -RayO, aka Opa! *Disclaimer:* *These statements have not been evaluated by the SCAA. This advice is not intended to diagnose, treat, cure or ameliorate any coffee condition.***
Craig, I'm too "green" to give much advice. I would go with Craig's advice. So far I am brewing with a TV and an Aeropress. Beans with a good loud 1st crack is an excellent suggestion. I also had my best early drum roasts using a bean that was forgiving if it went 30 seconds, or more into 2nd. I highly recommend the Moka Kadir from Sweet Maria's. I have read where other list members who drink espresso use it sometimes. The only reawback to it is that since it is a blend of beans, it has a more drawn out 1st and 2nd crack, so the beginning and ends of the crack stages are not quite as distinct as a single origion bean. Also, you can't go wrong with RayO's advice. Tom at Sweet Maria's has gone well beyond excellence in cupping and selecting only the very best most unique beans from around the world to help this coffee community thrive. On 1/28/07, Craig Groendyk wrote: <Snip>
OOPs, That was Rick's advice. Sorry... On 1/28/07, Pat Murray wrote: <Snip>
This is a multi-part message in MIME format. Knew what you mean't the first time. Thanks for your thoughts. I'm = anxious to get going with the purchase and installation and join the = rest of the hands-on community. Regards, Craig
--Apple-Mail-1-694894105 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed get at least 10lbs. of something that you know you like and get to know that bean well. I have bought 5lb.-ers of some really great coffees and each roast brought me closer to the coffee's "sweet spot" unfortunately it was on the last lb. of green stripe and on the last lb. of brazil YB out of 5lb.-ers. your batches will be bigger and your stash will grow accordingly. make sure it's a good cracker too, peaberrys usually have quiet first cracks. Have fun, now you're cooking with gas! Justin Schwarz houstini If there is anything worth doing, it's worth doing right. --Apple-Mail-1-694894105 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 get at least 10lbs. of something = that you know you like and get to know that bean well. I have bought = 5lb.-ers of some really great coffees and each roast brought me closer = to the coffee's "sweet spot" unfortunately it was on the last lb. of = green stripe and on the last lb. of brazil YB out of 5lb.-ers. your = batches will be bigger and your stash will grow accordingly. make = sure it's a good cracker too, peaberrys usually have quiet first = cracks.