This is a multi-part message in MIME format. I've just returned from a trip to Target where I saw some double-walled = stainless steel bowls that look like they would be perfect for use with = a heat gun. They had sets of three (.63 qt, 1.29 qt., and 2.5 qt) for = $14.95 and a separate larger bowl, also for $14.95. Anyone interested = in giving the heat gun/doggie bowl method a try might want to take a = look at these. Gerald
When I started the HG/DB method, I went to Wally World and bought a wire mesh strainer (about 8" dia. with a handle and two little "ears" on the rim), a cheap SS salad bowl and a pack or wooden spoons. Total bill for these items was just under $8. On 8/3/06, Gerald and Beth Newsom wrote: <Snip> -- Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)
I haven't tried using a wire mesh strainer yet. How much can you roast in that at a time? I'm currently roasting about 8 ounces per roast (just enough to fill up one pint-sized mason jar).
here is what i use.......a deep fry basket, after roasting the beans i put the beans in basket and then over ac vent. will cool beans quick. joel
On 8/4/06, Gerald and Beth Newsom wrote: <Snip> I roast 2 lbs of greens at a time in a mesh wire strainer sitting in a dog bowl over my BBQ side burner with my HG resting on the BBQ hood pointed into the strainer. Works great! Ann
2 pounds? I could probably fill 5 or 6 mason jars after roasting that amount!
On 8/4/06, Gerald and Beth Newsom wrote: <Snip> I usually roast about 240 Grams (1.5 cups' volume). I have roasted a pound, but I just don't enjoy holding the heat gun that long. A 1-pound roast took about 18 minutes, if I recall correctly. The 240 gr load takes about half that time. The other issue is that the volume of my strainer is a bit tight for a 1# roast, but it will work - just have to stir the beans carefully to avoid ejecting them as they roast. Safe Journeys and Sweet Music Justin Marquez (Snyder, TX)
Finally I know what HG/DB is I was afraid to ask about that BTW this is FC1 Dennis True I am subscribed twice at work and at home!!! Justin Marquez wrote: <Snip>
The Kitchen Aid mixer bowls are 5 and 6 quarts, and ours is the 5- a deep parabolic bowl. I commonly roast 400g with a heat gun. At full song, I just coax them into rolling second Crack, then toss them into The Cooler. The 400g, roasted this way just fills a 1qt fruit jar brim full and shaken down. There's usually not space enough for another half-dozen beans. 453g, 1#, leaves enough extra for a nice early brew in addition to the jar awaiting the clock's advance. It gets a little dicey when I do an 800g roast. Second Crack takes 30 minutes or more to even think of getting started. The 800g might better use a small weed burner. The drum- The Drum, silly. Cheers -RayO, aka Opa! Got Grinder?
This is a multi-part message in MIME format. Ray, from what you and others have written, it looks like around 14 oz = is the most one can roast (in a stainless steel bowl with a heat = gun)without an additional heat source. Does that sound about right? By the way, how does a thirty minute roasted bean taste?
stale charcoal fuzzy On 8/4/06, Gerald and Beth Newsom wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman
FWIW, all the "specifications" surrounding HG/DB roasting are just different people's ideas of what gives them a small (most often VERY small) added value to getting the roast they want. The double-walled dog bowl bowl gives nice stability, maybe it captures a bit more heat up the sides of the bowl, and it's a good shape for mixing the beans with (my preference) the stick end of a big wooden spoon. But any container will get the job done. More or less. Because the concept is so simple (an efficient way of getting heat to beans), it invites all sorts of invention; and because nearly any vessel will work (strainers, glass or clay bowls, woks, etc.) people come up with all sorts of preferences that are suited to what they have on hand, what's distinctively "their" method, what they got started with and are used to, and so forth. Could be that if Betty (my bassett hound) ate food from a pyrex dish, lots of people would be doing HG/PD roasts, and I'd be insisting that the DB is decidedly inferior to the PD. In my case, I began roasting on my BBQ grill because it was about the right height---comfortable to stir. Only after a while did it occur to me to light the burners. For over a year I qualified the bbq under-heat with a strong caveat that I couldn't be sure that it made much of a difference at any time except when there was a breeze blowing. Now I'm slightly more confident in recommending an under-source of heat: Nice, but not necessary. Like so many things about coffee, HG/DB has it's own sweet spots at which the batch and bowl size, heat source, desired length of roast, even profile, need to match up. There are some guidelines, mostly based on data from experienced roasters who work with highly replicable equipment, but the HG/DB depends on getting to know one's own equipment and preferences. Cheers., -- Martin Heat + Beans all the rest is commentary
On Aug 5, 2006, at 4:55 PM, Heat + Beans --all the rest is commentary wrote: <Snip> I find I have most control over the roast when I am using the wok over a gas fire and using the heat gun. However, the only place I have gas to put under the wok is in the kitchen and while I can get the smoke out of the kitchen without letting more than a mere smell get into the rest of the house, my wife does throw a fit about what the heat gun does with the chaff. Pecan Jim
On 8/5/06, Heat + Beans --all the rest is commentary wrote: The double-walled dog bowl bowl gives <Snip> Martin was actually my mentor when I started HG/DB. I read the SM archives, went out and bought my double-walled dog bowls and HG. My biggest challenge was finding something to stir with that was light and didn't cause pain. Several CG and SM folks recommended a whisk. I finally found a SS balloon whisk at Winco for $5 that is light and long enough. I bought two. I added a wire mesh colander as it was easy to lift the beans and cool the whole thing on a personal fan tilted horizontally. And we wear gloves to keep all that heat from burning our hands. <Snip> In my reading, Martin again, suggested bottom heat via a BBQ grill. Tim Eggers on CG roasts on his stovetop. My husband came up with the idea to hang the HG from the side of BBQ grill pointed into the side of the colander, again because of my hand and wrist pain. First, I used the HG with supplemental bottom heat, turning down the bottom heat as needed. My husband started using the bottom heat as the main source with supplemental HG. I suggested slowing down stirring to keep the heat in the beans, the beans in the pan and decrease pain. Now we start with 2 lbs greens, full bottom heat with HG pointed to the side of the colander at 950 degrees, stirring just fast enough to keep the beans near the HG from browning. When first crack is rolling, we turn down HG to about 850 and turn the HG down again or off just before 2nd crack for FC, and let the bottom heat "coast the roast". We adjust the HG based on bean, temp, wind, etc. <Snip> Amen, Martin. And thanks for sharing your experiences. You have no idea how much help you've been. With roasting about 10 lbs or more a week, we could go to a drum, but I like variety. I usually roast 4 varieties of caffeinated and 2 of decaf for customers, friends and our use. With a HG/DB/side burner it's pretty smooth and fairly painless. Take care, Ann
You know, I'd been thinking about adding a HG to my wok roasting, but now that you mention the chaff problem... Well, I think I'll stick with just the gas heat. =S On 8/5/06, jim gundlach wrote: <Snip>