HomeRoast Digest


Topic: Heat gun/Doggie Bowl (15 msgs / 291 lines)
1) From: Gerald and Beth Newsom
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

2) From: Justin Marquez
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)

3) From: Gerald and Beth Newsom
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).

4) From: Scjgb3
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

5) From: an iconoclast
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

6) From: Gerald and Beth Newsom
2 pounds?  I could probably fill 5 or 6 mason jars after roasting that
amount!

7) From: Justin Marquez
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)

8) From: Dennis & Marjorie True
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>

9) From: raymanowen
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?

10) From: Gerald and Beth Newsom
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?

11) From: Brett Mason
stale
charcoal
fuzzy
On 8/4/06, Gerald and Beth Newsom  wrote:
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
   Zassman

12) From: Heat + Beans --all the rest is commentary
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

13) From: jim gundlach
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

14) From: an iconoclast
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

15) From: Spencer Thomas
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>


HomeRoast Digest