A couple of weeks ago I posted for some advice on my home made drum and gas
grill set up. I had made a drum from stainless steel canisters with
perforated brass sheeting and then attached it to my Weber Rotisserie. The
3/4 cup batch was very non-uniform and was not drinkable.
Many of you were kind enough to offer suggestions. Thanks to all for you for
the help. The results are below along with another question or two.
A few suggested the 3 rpm motor was the culprit. So, I removed the 3 rpm
motor and purchased a Dayton geared motor, 35 rpm as Ron Kyle recommended,
picked up some 1/8" aluminum to mount it on and a couple of jaw couplings to
connect the motor and spit. The assembly works fine.
Wes & Ed suggested some roast profiles and I tried them out. I think I am
faced with a bit of a learning curve and could use some more advice on this
Does anyone have roast profiles for smaller batches?
I am the only one in the house that drinks coffee and as such my batch sizes
are small. I typically do 1/2 or 3/4 cup batches, that's about 85 grams to
140 grams. I would like to find some roast profiles for batches in that
weight range. I am thinking that temperature control is very important and
the smaller batches will be more sensitive to temperature. I know I am going
to have to get a digital thermometer with probe to get a more accurate
reading at the bean height. I did install a new thermometer for the grill,
but it may not be that accurate. My grill is a very old Weber Genesis, with
3 burners. It was a bit of a challenge to keep the temp down to 450 range
with all three burners going, even at the lowest setting. I may have to try
just two burners and or install some heat deflectors.
You can email me back channel if you don't want to post them. My email is:
Here is a short summary of my attempts to date.
I roasted 85 grams of the Brazil COE #13 and couldn't get it cooled before I
heard a rolling second crack. First crack at 6:45-7:45, pulled and dumped at
9:30. After three days rest, it is not drinkable unless you like charcoal. I
think too much heat for the size of the batch, although I kept the
temperature in the 400 to 465 range.
I next roasted 136 grams of the 2005 Panama 1700 and stopped it before
second crack, opened the lid a couple of times to cool the grill. First
crack went from about 7:50-8:30. I opened the lid briefly and pulled the
roast at 10:30. After three days rest, it is fair, still a little over
roasted I think.
I have not roasted any more yet, plan on doing some tonight after work. I
really like the drum and gas grill set up and am looking forward to
overcoming the learning curve.
Thanks in advance for all of your help!