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Topic: Stovetop Wonders: Temperature / Speed (5 msgs / 111 lines)
1) From: Dan Kellgren
This is for the stovetop popcorn roasters.
I've been following a profile of an 11-15 min. roast where the initial temp
(of the air in the pot) is 230, then is gradually raised to about 340-350
over the roasting time (with a few swirls and drops and other little fun
goodies).
But I was just rereading Tom's recommendations, and am seeing significantly
higher temp profiles - in the 400-500 degree range (http://www.sweetmarias.com/stovepopmethod.html).I'm pretty happy with my lower temp profile (I'm drinking an Indonesia
Sumatra that is out of this world this morning), but am curious to try a
higher temp profiles.  Anyone have any thoughts on the differences between
the two (a low temp vs. a high temp roast)?
I'm also curious as to the crank speed.  Slow, medium, fast is pretty
subjective, so does anyone have a standard measure for this?  I would assume
an RPM would be used, but I haven't seen that out there anywhere and I would
think it would be hard to really measure.  I'm Interested in hearing
thoughts on that.
Oh, and I'm using an aluminum pot, not diffusing (tried that - to be the
subject of another post).

2) From: Rodney Stanton
Dan,
   The roasting times match my own for one pound roasts, I did not see the measure of beans you are using.  
    Temperatures in this case are only relative.  Learn your setup and how it responds.  Your numbers are very close to my own, yet we are likely producing two different roasts.
   As for crank speed, I go "slow" but consistent and I switch direction of rotation often.
   I eagerly await your post on the diffusion issue.  I use an aluminium Whirley and diffuse with a cast iron Dutch Oven.
Rodney
----- Original Message ----
From: Dan Kellgren 
To: homeroast
Sent: Friday, June 16, 2006 6:15:41 AM
Subject: +Stovetop Wonders: Temperature / Speed
 Oh, and I'm using an aluminum pot, not diffusing (tried that - to be the subject of another post).   

3) From: Dan Kellgren
Thanks Rodney -
I'm using 1/4lb. batches for mine.  I just tried a roast at 350-400 - WAY
too high.  Beans cooked way too fast.  I guess your advice is right on.
As for diffusing, I use a coleman stove outside for my process.  I've tried
twice to use a heavy cast iron pan under my pot, but I can't get the temp up
high enough.  It always stalls out around 260-270.  And it seems like I'm
using TONS of gas to get the temp going.  Any tips on it?
Dan
On 6/16/06, Rodney Stanton  wrote:
<Snip>

4) From: Rodney Stanton
Dan,
   I find that you gain control in a Whirley as you add weight up to one pound.  I am sure this has something to do with bean to bean contact preserving heat and preventing temperature swing, however someone more technically inclined may disagree.  Also, the higher volume of beans will change your temperature readings.  
   I roast inside on an electic burner.  Using the larger of the two, I still set heat to 7/8th of maximum on some profiles.  The Cast Iron acts as something of a thermal resevior.  Aluminum alone had too much temperature swing.  The swing occured both at introduction where the temperate dropped quickly without the cast iron and near first crack where the temperature would skyrocket not allowing any control.
  I suspect that the losses inherit to adding a diffuser would make its use impossible in your setup.  As long as you like the coffee you roast, who cares?
My setuphttp://img.photobucket.com/albums/v607/rodakast/itbegins.jpgRodney
----- Original Message ----
From: Dan Kellgren 
To: homeroast
Sent: Friday, June 16, 2006 4:32:23 PM
Subject: Re: +Stovetop Wonders: Temperature / Speed
Thanks Rodney - 
 I'm using 1/4lb. batches for mine.  I just tried a roast at 350-400 - WAY too high.  Beans cooked way too fast.  I guess your advice is right on.
  
 As for diffusing, I use a coleman stove outside for my process.  I've tried twice to use a heavy cast iron pan under my pot, but I can't get the temp up high enough.  It always stalls out around 260-270.  And it seems like I'm using TONS of gas to get the temp going.  Any tips on it? 
  
 Dan
 On 6/16/06, Rodney Stanton  wrote:     Dan,
   The roasting times match my own for one pound roasts, I did not see the measure of beans you are using.  
    Temperatures in this case are only relative.  Learn your setup and how it responds.  Your numbers are very close to my own, yet we are likely producing two different roasts. 
   As for crank speed, I go "slow" but consistent and I switch direction of rotation often.
   I eagerly await your post on the diffusion issue.  I use an aluminium Whirley and diffuse with a cast iron Dutch Oven. 
Rodney
 ----- Original Message ----
From: Dan Kellgren < dkellgren>
To: homeroast
Sent: Friday, June 16, 2006 6:15:41 AM 
Subject: +Stovetop Wonders: Temperature / Speed
 Oh, and I'm using an aluminum pot, not diffusing (tried that - to be the subject of another post).   

5) From: Dan Kellgren
Rodney -
Thanks for the pic.  I see you're using an entire POT to difuse.  I was
using just a skillet.  I'll have to try that one.
And as always, point well taken.  The coffee I roast is fantasic (to me).
So I must be doing something right!
Dan
On 6/16/06, Rodney Stanton  wrote:
<Snip>


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