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Topic: $800 handcranked burr mill DIAMANT+ gas heated espresso+b to (5 msgs / 149 lines)
1) From: Ted
Brad,
how do I roast a pound in the Hottop. ?
You have asked a very intelligent question! ;>)
And to this intelligent question I shall try to give an intelligent answer,
;>)
I hurry it along at first as Tom suggests. I'm on a gas range and I set the
flame to slightly above medium. I have a "pro" stove with a slightly larger
flame ring than usual, so keep that in mind..Try setting your flame so that
you don't get a crack until at least 8 minutes, which is close, so I'd
recommend setting the flame so you don't get a crack till at least 9 or 10
minutes.
When you get the first crack (the very first bean to pop) turn down the
flame to medium, and keep cranking.
I have found that to get the tastes Tom talks about at Full City it is
necessary to start to go into second crack.
The difference between the start of second crack and  "starting to roll
second crack" is about a minute or more...and is also the difference between
Full City and Full City + as Tom denotes it.. This can sometimes take even a
little longer..
I also spray the beans a little with a very fine spray when the cooling
process begins, especially if the second crack seems to have rushed ahead
out of hand..(that happens less now ;>)
Does that help? Let me know if you have any more questions.
--Ted

2) From: Ted
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this format, some or all of this message may not be legible.
OOPS I MISPOKE IN PREVIOUS EMAIL, SAID "HOTTOP" INSTEAD OF "B TO BASICS".
SORRY!
(mod. please delete my previous if possible please thank you.)
Brad,
how do I roast a pound in the Back to Basic Stove Top Roaster ? (not in the
hottop, doh!)
You have asked a very intelligent question! ;>)
And to this intelligent question I shall try to give an intelligent answer,
;>)
I hurry it along at first as Tom suggests. I'm on a gas range and I set the
flame to slightly above medium. I have a "pro" stove with a slightly larger
flame ring than usual, so keep that in mind..Try setting your flame so that
you don't get a crack until at least 8 minutes, which is close, so I'd
recommend setting the flame so you don't get a crack till at least 9 or 10
minutes.
When you get the first crack (the very first bean to pop) turn down the
flame to medium, and keep cranking.
I have found that to get the tastes Tom talks about at Full City it is
necessary to start to go into second crack.
The difference between the start of second crack and  "starting to roll
second crack" is about a minute or more...and is also the difference between
Full City and Full City + as Tom denotes it.. This can sometimes take even a
little longer..
I also spray the beans a little with a very fine spray when the cooling
process begins, especially if the second crack seems to have rushed ahead
out of hand..(that happens less now ;>)
Does that help? Let me know if you have any more questions.
--Ted 

3) From: Ted
NOOOOOOOOOOOOOOOOOOOOO, Mr. Brad! :>)
    No scorching.  maybe once I failed to keep turning the handle in the
first few minutes, I may have walked  away from the stove for a minute or
more, and those were a bit scorched, but never again!
     If it scorches either the flame is too high or you are cranking too
slowly, or both -- remember;  don't just crank, tilt the pot every minute or
so, vary the speed, the idea is not to set up patterns of flow in the beans,
but rather to keep the bean path erratic and chaotic! yummy.
--Ted
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Do you get any scorched beans in your normal routine?
brad
On 3/21/06, Ted  wrote:
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4) From: Ted
Brad,
not exactly certain...sorry...
I have tried using a laser thermometer during the roasting, and the readings
are always a little lower than when I dump them..the beans are so hot when I
think they are "done"  and I'm in such  a hurry to dump them, I don't want
them to sit while I wrench the cover open and take a reading..(they might
scorch!)
but ya know, next roast, I will take a reading at last possible moment, see
what I get...
--Ted
------------------
Oh yeah, one more question, Ted.  Do you know what temp you get it up to
before you pour your pound of beans in?
brad

5) From: Ted
D'OH! Sorry again -- guess I read what I thought I saw...
I don't pay much attention to starting temp. I just put the flame on medium
for
a minute or two while I weigh out the beans..but  I'll check that too..
--Ted
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Well I was wanting the temp in the pan right before you pour the beans in.
Not before you pour them out.  Just to get an idea of your starting point!
brad
On 3/21/06, Ted  wrote:
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