HomeRoast Digest


Topic: TostaCaffe' Coffee Roaster feedback? (7 msgs / 215 lines)
1) From: Tricia Crismon
This is a multi-part message in MIME format.
Hi all!
 
I was hoping someone out there has some feedback on the TostaCaffe' =
Coffee
Roaster?  I'm currently using the iRoast II while my neighbor is using =
the
WhirlyPop.....we'd like to roast larger quantities and have looked at =
the RK
drum roaster as well......any and all comments are welcome as we're VERY =
new
to the home roaster community :)
 
Thanks!
 
Tricia

2) From: Brett Mason
Hi Tricia,
An intermediate step up in quantity would be to roast beans in a
skillet or wok over a burner - I use the side burner of my BBQ.  I
roast in a revere-ware 12" skillet, and do about 2lb per load...
I also use a drum inside my BBQ.  I like the resuls, but if you read
my earlier post, you saw why we roast in ATTENDED MODE versus what I
did...
Brett
On 4/7/06, Tricia Crismon  wrote:
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 RK
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new
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--
Regards,
Brett Mason
 HomeRoast
   ...who wants to sell his Silvia and pursue an espresso machine upgrade..=
.

3) From: Tom & Maria - Sweet Maria's Coffee
Hi all!
I was hoping someone out there has some feedback on the TostaCaffe' 
Coffee Roaster?  I'm currently using the iRoast II while my neighbor 
is using the WhirlyPop.....we'd like to roast larger quantities and 
have looked at the RK drum roaster as well......any and all comments 
are welcome as we're VERY new to the home roaster community :)
Thanks!
Tricia
RK Drum is probably going to be the recommendation of 90% of people 
on this list , even if you have to go out and buy an inexpensive gas 
grill. You are also going to find a lot more people to offer advice, 
support, and tips on an RK, since so many have opted for bbq roasting.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

4) From: Aaron Peterson
On 4/7/06, Brett Mason  wrote:
<Snip>
That's a great idea, why hadn't I thought of that?  Do you preheat the
skillet?  Do you set the burner to keep a certain skillet temperature?
Aaron Peterson
Versailles, KY

5) From: Brett Mason
Skillet roasting (for me) is a hands on - I usually throw the beans in
and turn on the heat.  But it takes a lot of "lifting and folding
over" of the beans to get a consistent roast.  Consistency comes
toward the end.
I love the "hands on" of this method.
Roast a little slower to get the roast deep into the bean - sometimes
the surface tans too fast and the inside remains very light.
Sometimes I use a heat gun from above as well - this evens out the
heat in the bean mass - but don't stop lifting the beans or you will
scorch your roast.
I have done awesome with this method.  I have also gone way TOO dark
(get it off the burner when the wicked smoke shows up - you'll notice
it I promise!)  I have also under roasted cause I was afraid to heat
the skillet...
Perhaps the ZEN of roasting here because you are totally engaged in
the process...
Brett
On 4/7/06, Aaron Peterson  wrote:
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
--
Regards,
Brett Mason
HomeRoast
   ...who wants to sell his Silvia and pursue an espresso machine upgrade..=
.

6) From: Aaron Peterson
On 4/7/06, Brett Mason  wrote:
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You inspired me.  I had to run right outside, fire up my grill and try
it.  It looks like it turned out pretty well, although the taste will
be the real test I suppose :-)  It was kindof windy outside, so It
took a while for me to get the beans hot enough.  Once they got going
though, I think it went fine.  I'm pretty sure the first cracks
overlapped the second cracks on this roast.  Pretty much from the time
the coffee started turning brown until I stopped the roast I was
hearing little crackles.  Hmmz...  Well it was fun anyway, hehe.  I
roasted up a pound of Kenya #622 Peaberry in a 12 oz skillet.  Oh, and
for anyone else preparing to try this, don't use rubber/plastic
utinsils.  Metal or wood only or they will melt to your beans/skillet
and eww I think we'd all taste that defect :-)
Aaron Peterson
Versailles, KY
Aaron Peterson

7) From: Jerry Procopio
Tricia,
I'm not familiar with teh TostaCaffe but I've tried several other
methods of roasting.  I started with unmodified poppers, then on to an
iRoast 1.  You are using the iR2, so I don't need to say anything about
that.  I tried wok roasting (once) and burned the better part of a pound
of beans.  No need to try that again as there are too many easier ways
to roast coffee beans.  Some people love it, but it's just not something
I want to do again.
Heat Gun/Dog Bowl (HG/DB):  Now here is what I think is the most fun way
to roast coffee.  I have successfully roasted up to a pound of coffee
beans in a 96 oz. stainless steel dogbowl but I found that 12 - 14 ounce
loads gave me my best and most even roast.  What I find so fascinating
about roasting this way is that I get to see and smell and hear the bean
changes from green through whatever level I choose to roast.  The only
bad roast I ever had from the HG/DB was when I tried to roast 7 oz.  A
smaller bowl would have worked fine, but the large DB didn't allow for
the mass to heat up evenly.  It was still better than anything I ever
got from Starbucks.
Stir Crazy/Turbo Oven (SC/TO):  Many of our fellow list members are
using the SC/TO and have perfected this method.  I've tried it a few
times and although I always got an acceptable roast, I had a hard time
controlling the roast and more often than not went directly from 1st
crack into 2nd crack.  I probably need practice.
RK Drum:  I got mine last June and have never looked back.  I think my
experience with the HG/DB helps me when roasting in the RK because I
think I "know" what is going on inside the drum, even though I cannot
see it.  I've seen it often enough in the DB.  I think the advantage to
the RK, other than the obvious larger load, is that it gives the nicest
roast of anything I have tried.  Les recently admonished me for using my
iR1 to roast a small load of Harar and pointed out that I would get a
better roast in the RK.  I followed his advice and have an 8 oz. roast
resting until tomorrow.  Harar is the most difficult bean to get an even
roast on that I have ever roasted and with the RK it is significantly
more even than the results I obtained from the iR1.  I love my RK!
HotTop:  I've never actually used the HotTop.  I had some delightful
Monkey Blend that Tara roasted for the gathering that we had in PA last
fall.  I'm hoping to see a demo when we have the gathering this year
(HINT Tara).
Of course this is all just my 2, but I hope it helps.
JavaJerry
RK Drum roasting in Chesapeake, VA
Tricia Crismon wrote:
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