HomeRoast Digest


Topic: Mutt Blend (56 lines)
1) From: Aaron
Well I decided to try roasting coffee in a wok today.  Wow, this turned 
out interesting.
The wok is a West Bend wok, electric one, fairly big but cheap unit.  
The temperature control is a slide bar on the side that goes from 1 to 
5.  I decided to use my mutt mixture to try it out.
See every time I do beans,  I always had a few left over in the green 
bag,  half ounce here, quarter ounce there, ounce and a half there etc 
etc.  So what I would do is just throw all those small piles into a 
container, and when the container gets full, roast it up,  a full 
container can yield 2 good roasts in the I roast with some to spare.   I 
did 6 ounces of mutt blend in the wok.  I figured, well why not, what 
better way to learn this thing.
I started out with the heat on 4 but it just seemed like it wasn't quite 
getting there so I cranked it all the way up to 5.  The thermostat 
cycled on and off about once every 45 seconds to a minute on the thing.  
I was stirring the beans fairly continuously but they didn't seem to be 
absorbing the heat enough to really start cooking well.  I eventually 
settled down into a routine of giving it a good stir, let the heat cycle 
on, the beans would start cracking a bit, let the heat finally cycle 
off, wait about 20 seconds for it to really soak in, stir the beans up, 
and repeat until desired darkness of beans.  If i waited longer than 
this the beans on the bottom would get really dark so I settled on one 
heat cycle per stir.
Overall the roast turned out quite uneven, however in retrospect I blame 
a good part of this on both my inexperience during the first part of the 
cooking, trying to figure out what works to cook them, and the fact that 
there are probably 20 different types of beans in there too, each with 
it's own cooking characteristics.
Ill give it a try in a few days and see how it tastes, though im sure it 
will be ok.
A few questions if I may.
when wok cooking, is 6 ounces too small a batch, should I use more to 
keep more 'bulk' to keep the heat in the bean mass more evenly?
do I have to stir continuously or is just 'frequently' good enough?
i cooked with the lid off the wok so I could see the bean color.  Do I 
really need to rig something up to cook with the lid on with perhaps a 
peep port in it, or is off good enough too?
any ideas or suggestions would be appreciated as well of course.
Aaron


HomeRoast Digest