HomeRoast Digest


Topic: My pan roasting experiment (10 msgs / 292 lines)
1) From: Scott Barron
Hi,
So with the talk of pan roasting recently, I decided to give it a shot. 
  I got bored and tired of working this afternoon so I pulled out a 10" 
cast iron skillet, and 8oz of beans.  Was it a success?  Well ... it 
was fun, anyway.  And educational.  I scorched the flat parts of a good 
deal of my beans.  I stirred the entire time, about 30 minutes in all, 
got it through first crack and decided to stop before I killed any more 
of the little fellows.  I'll drink it later and see if it's still 
palatable (it was a Java from my SM sampler).  I think I may have had 
the temperature too high to start with.  I think a peaberry might fare 
a bit better.  It may not be the best coffee I'll drink, but now I feel 
that much closer to the bean.  We've shared an intimate bond that too 
few people experience these days.  One day, the bean and I ... we'll 
become one.  Until then, back to my Toastmaster!
-Scott

2) From: miKe mcKoffee
Don't give up, your first experience sounds like it turned out better than 
mine! A few years ago tried wok roasting with heavy SS wok and then electric 
range. There was zero question from the very git-go I'd pre-heated way too 
high. Almost instantly any part of any bean that touched the wok turned 
black. I immediately turned the heat down and furiously stirred with wok 
paddles attempting to "roast" the beans. Of course electric burners respond 
so well combined with heavy SS wok retaining heat you may well imagine. 
Don't recall how long this lasted until I final dumped the beans ranging 
from maybe Cinnamon to Spanish and beyond (and often on the same bean). It 
was not drinkable.
It wasn't until a couple years later I tried again. And after getting a gas 
range. And I don't pre-heat the wok or frying pan now when I pan roast. Can 
get some quite good roasts this method. A good technique to practice even if 
it doesn't end up your main roasting method of choice. No electricity, no 
biggy. Can still roast, heat water, grind and brew!
Kona Kurmudgeon miKe mcKoffee
3rd Annual Pacific Northwest Sweet Maria's Home Roasters Gathering infohttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Scott Barron" ">http://mdmint.home.comcast.net/pnwgIII.htmURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Scott Barron" 
Sent: Tuesday, June 14, 2005 1:55 PM
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3) From: Pecan Jim Gundlach
Scott,
     You need a different stirring action and more heat.  I find a  
round bottom wok offers the best opportunity to repeatedly fold the  
beans over making sure that none of them spend too much time against  
the hot metal.  More heat and better stirring will get the roasting  
time down to fifteen or so minutes.
         Jim Gundlach
On Jun 14, 2005, at 3:55 PM, Scott Barron wrote:
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4) From: zigzagmolly
On 6/14/05, Pecan Jim Gundlach  wrote:
<Snip>
You can always add a heatgun to the process.  I use my BBQ side burner
on low with my heatgun on high to start the process.  I stir
continually.  At third snap of first crack, I turn off the bottom heat
and turn the heatgun down to 850 degrees. I keep this going until I
get the roast I want.  If I get impatient or the weather is cooler
than usual, I might turn up the heatgun again to keep the roast going
to almost second crack.  I love the control I have with combining pan
roasting with the heatgun.  I use a double-sided dog bowl with a mesh
colander inside.  When the roast is done, I don't even need a hot pad
to remove the colander unless I've roasted a pound or more.
Luck in finding something that works for you.
Take care,
Nancy

5) From: Rick Copple
Scott Barron wrote:
<Snip>
Hey Scott,
Par for the coarse for a first wok roast. You almost have to expect to 
ruin your first batch and if you don't, chalk it up to beginner's luck!
I scorched the dickens out of my first wok roast. I asked the list if it 
was normal to have shriveled beans they they all just sort of said, 
"Shriveled? Never seen that before."
So sounds like your first wok roast was actually not too bad, compared 
to my first. Now I'm a wok roasting fool. I'll probably use this method 
until I finally get the money to get an RK drum...some day. :-)
-- 
Rick Copple
Marble Falls, TX

6) From: John Casey
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I've recently picked up roasting on my grill with a cast-iron tempura
pot (don't ask, it was a really old Christmas gift on the way to
Goodwill), but I'm a little lost on controlling the temperature. I've
done three roasts now, and I think I've been a little lucky not to have
killed any of them...okay, the last one was a little light for my
tastes, but it's still the roast I was targetting.
I know that I'm never going to taste all that these beans have to offer
until I can see what's going on in there more accurately than my grill
thermometer says (read 550 when the beans hit first crack...). For those
of you who roast on the grill or on a range, how do you know what temp
the beans are at?
TIA,
john
Rick Copple wrote:
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John Casey
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7) From: Pecan Jim Gundlach
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On Jun 15, 2005, at 6:43 AM, John Casey wrote:
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I don't know the temperature.    I have never used a thermometer  
while roasting.  I use sight, sound, and smell to tell me where the  
roast is.
       Jim Gundlach
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On Jun 15, 2005, =
at 6:43 AM, John Casey wrote:
 For = thoseof you who roast on the = grill or on a range, how do you know what tempthe beans are at?
I don't know the = temperature.    I have never used a thermometer while roasting.  I = use sight, sound, and smell to tell me where the roast is.
      Jim = Gundlach= --Apple-Mail-19-949318827--

8) From: Tim Schutt
Well, I'm in a similar boat with you there, Scott.
I pulled out the skillet, set it  on my camping stove and tried  
roasting about a pound of beans. I'm thinking that I went a bit too  
low with the burner on the stove, because it took FOREVER (probably  
20 min) to get to first crack, which went very slowly. Then I turned  
down the burner even lower, and ended up with a full city roast that  
tasted so baked it wasn't even funny. Not drinkable.
I'm chalking that failure up to me being super paranoid about  
scorching the beans, and not keeping the spurs to the roast enough.
So, like you, I pulled my Toastmaster last night, did a nice vienna  
roast to take me through the rest of the week, and will probably wait  
a bit before I try this again. Besides, I'm looking towards a little  
project with a couple big Folgers cans (from my folks, not me!!!!)  
and some fine metal mesh. Gonna try to make me a drum for my grill.
Tim

9) From: Scott Barron
On Jun 15, 2005, at 10:01 AM, Tim Schutt wrote:
<Snip>
I was following this site: http://www.angelfire.com/pro2/panroastingcoffee/index.htmlwhen doing 
my experiment.  I'm new to roasting but after all I've read it seemed 
odd that it took over 30 minutes to do that roast.  But I tried it 
anyway, but I messed with the temperature off and on.  I'll try some of 
the other suggestions posted in this thread, but I think i'll get some 
UGH first.  No need for any more brave beans to die in battle.
Speaking of drum roasting, I was watching Good Eats (best show on TV) 
the other day and Alton was making Gyros.  He fashioned up an indoor 
rotisserie using two of those electric grill starters (look like a big 
loop of metal, you know the ones) and a rotisserie motor.  I'm 
wondering if two of those would put out enough heat to roast maybe 
1/2lb or so in a drum fashioned out of cans like you mention.  The rig 
he made was vertical, but flipping it sideways should be pretty easy.  
I live in a second floor apartment with no balcony so my hopes of a 4lb 
RK drum on a gas grill are all but dashed until we buy a a house.  I 
enjoy my Toastmaster, though it runs hot (4 minute roasts are the 
norm).  I'm going to do some mods on it soon, but the hacker in me is 
always looking for more.
Thanks everyone
-Scott

10) From: John Casey
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I guess I'm going to have to train my senses a little more sharply
then... :)
what's the minimum you usually roast at once? I'm the only coffee
drinker in the house, and I like to try out a bunch of different roasts
per type of bean, so I'm trying to keep my batch sizes small...
Pecan Jim Gundlach wrote:
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John Casey
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