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Topic: My 2nd Coffee Roaster (BIG) (9 msgs / 131 lines)
1) From: danrich
My 2nd Coffee Roaster (BIG)
I made this one over the months getting all the materials together, this
one can roast for a small party at 2 lbs +  http://danrich.smugmug.com/gallery/1354046/1/72726946Dan

2) From: Vince Doss
Nice work Dan!
Vince
On 6/1/06, danrich  wrote:
<Snip>
-- 
At some point between French and fire, it really doesn't matter much what
the "origin character" of the coffee was ...
Tom Owens - Sweet Maria's

3) From: rnkyle
nice work Dan, when you roast over charcoal I guess you let them come to 
white before roasting, is this correct?
I have had several questions to different heating sources for roasting other 
then propane.
RK

4) From: danrich
nice work Dan, when you roast over charcoal I guess you let them come to
white before roasting, is this correct?
I have had several questions to different heating sources for roasting
other 
then propane.
RK
Yes, I start when the coals are white having no influence on the tastes
of beans.
The other advantage of the coals being white hot is there up to the
right temperature to correctly roast the beans.

5) From: David B. Westebbe
Dan - 
You may want to use "natural" charcoal instead of the Kingsford Briquettes.
Kingsford contains coal and some fillers, which gives grilled food a
definite flavor.  Look for natural "lump" charcoal, or briquettes which are
made only from hardwood.  Unless you are using laboratory-grade pure carbon
charcoal, it will give a flavor to the food.  Hardwood tastes better than
anthracite...
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6) From: Dan Bollinger
I second that.  I would move to using charcoal, too.   Dan, the handsome one.
Isn't the 'filler' sugar?  I think they add sugar and water to the coal dust to 
make the agglomeration, or conglomeration, or somesuch.  My mind is fuzzy on 
that subject.
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7) From: David B. Westebbe
I've heard that the binder is usually starch, which is just a complex sugar.
Here's a website which tells the whole story:http://new.cbbqa.com/wood/Kingsford.htmlMe, I like using hardwood lump charcoal.  It lights quicker, burns hotter,
and tastes better.
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8) From: Dan Bollinger
OK, starch it is.  I knew it was something that worked with water.   Thanks

9) From: rnkyle
natural makes sense to me for cooking or roasting, Thanks for the reply
RK


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