HomeRoast Digest


Topic: beans (19 msgs / 306 lines)
1) From: Scjgb3
Guatemalan Antigua Santa Barbara
Ethiopian yirgacheffe
Tanzanian northern mwenga peaberry
 
anyone have one of the above? comments on roasting?
thanks Joel

2) From: miKe mcKoffee
Check Sweet Maria's site, Tom always gives roasting suggestions for greens. 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Scjgb3
	Sent: Friday, August 04, 2006 2:59 PM
	
		Guatemalan Antigua Santa Barbara
	Ethiopian yirgacheffe
	Tanzanian northern mwenga peaberry
	 
	anyone have one of the above? comments on roasting?
	thanks Joel

3) From: John Brown
has any one roasted regular beans,  such as pinto or navy beans in a 
roaster?
either a air bed or rotating canister?
just wondering.  i like beans but my old wore out digestive system can't 
handle them any more.  if roasted first then cooked normally would that 
take to gas out of them?
i tried to roast 140 grams in my I roast 2 but the navy beans were to 
heavy to be properly roasted.
smelled good roasting though.

4) From: Gail Shuford
No, but I bet soy beans would work bec they are smaller.  Remember  
soy nuts?   They were roasted and coated with a type of soy sauce  
spicy flavoring.  Pretty tasty but I dont see them around anymore.  
And how about small white beans?  just some ideas.  Good luck
On Jul 18, 2007, at 8:20 PM, John Brown wrote:
<Snip>

5) From: John Brown
the beans can't be too small or they will fall through the slots in the 
bottom of the roaster.  i was at first thinking of lentils
Gail Shuford wrote:
<Snip>

6) From: Gail Shuford
I was thinking that you could try a hot air popcorn popper.  Works  
great with coffee beans and they dont fall thru the wire mesh at the  
bottom.
On Jul 18, 2007, at 8:41 PM, John Brown wrote:
<Snip>

7) From: Homeroaster
I've roasted barley for homebrewing beer.  That stuff is tasty right out of 
the roaster/cooler!
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

8) From: Dan Bollinger
Peanuts will work. Some small commercial roasters are/were sold as peanut or 
coffee roasters.

9) From: Vicki Smith
I'd pull out the heat gun and give it a try--either with a bread machine 
or a dog bowl. Size of the bean would not be an issue for this.
Vicki
John Brown wrote:
<Snip>

10) From: Angelo
Roasted barley is sometimes used as a coffee substitute by those who 
want a coffee substitute...
A
<Snip>

11) From: Edward Rasmussen
I don't know if roasting would eliminate the gas problem from beans in
your digestive system.  The gassiness occurs because you are lacking (or
low in) a needed enzyme for the beans' digestion.  Baked and cooked
beans will still produce gas in a susceptible individual. 
There is a product called Beano sold in many grocery stores which many
socially conscious bean lovers take when eating beans.  The Beano
supplies the lacking enzyme to your digestive tract.  
Ed
<Snip>

12) From: JanoMac
POSTUM is such a drink and can be purchased at many grocery stores,
especially in areas with a significant population of Mormons who abstain
from caffeinated beverages, but still want to enjoy a hot drink. It has been
around a long time.
Kirk
<Snip>

13) From: mirrera
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14) From: John Brown
i may try this.
Vicki Smith wrote:
<Snip>

15) From: raymanowen
I'm going to try skillet roasting some oats- both whole berries or cracked
in a blender, to check the flavor and mouthfeel when cooked to different
levels with raisins/ milk/ honey/ coconut oil/ maple syrup added.
Actually, I'm sad. My DAK/ Welbuilt "walked" off the countertop and broke
the glass dome while it was kneading dough for a new loaf I was trying to
repeat. I subbed some Quinoa, Oats, Hard Red Winter Wheat and Flaxseed
obliterated in the blender for one of the 3cups of flour. Switch to the
spare Chef Mate bread maker for bread experiments
That's my idea of a blend to go with whatever coffee I'm having.
It really makes for some neat breadsticks when I slather on some Honey and
EVO at the final punch down of the dough ball. Divide it, roll it out, roll
it up, raise it and bake it. Maybe I'll roll in the cracked roasted oats
before the final rising and baking.
Cheers -RayO, aka Opa!
No Cit Shat in this trailer...

16) From: John Brown
making good bread is an art form.
i used to get bread right out of the oven on one of the ships i was 
stationed on.
i would tell the cook he had to give me the bread or suffer the heat 
when his supply and exhuast fans suddenly stopped working in the 
galley.  he did his baking during the Mid Watch or after midnight.  
butter and salt were the only thing we would use on the bread. four 
people and one loaf. heaven at sea.
raymanowen wrote:
<Snip>

17) From: John Brown
has any body done a correlation for the change the bean goes through 
when roasted. such as the growth in bean size, to the  moisture content? 
    the pea berries seem to gain the most size.  almost doubling.  also 
it seem a bit strange how the different beans will have a surprising 
difference in the amount of flack they give of.  some just a little bit 
and others a great deal.  almost clogging the I roast II screens.
speaking of the I roast II, mine is starting to act up a bit.  today it 
had the speed of the fan fluctuating close to the end of the roast i 
wanted.  also had trouble getting the temps to the color of the roast i 
wanted.  this time i had to wait for the on board temps to show 435 
degrees to get to full city plus just before light Vienna roast.
i don't know what the real difference is between on board display and 
the bean mass.  by SM's tip sheet it from 30 to 50 degrees less.
oh well in a couple of days the I roast II goes to backup  roaster status.

18) From: JoAnne Phillips
So what have you ordered John, the Behmore?  I'll never be able to  
trade roasts with you - I have gone back to the FR8.  BTW, how is the  
brother doing?
JoAnne
On Dec 9, 2007, at 11:30 PM, John Brown wrote:
has any body done a correlation for the change the bean goes through  
when roasted. such as the growth in bean size, to the  moisture  
content?    the pea berries seem to gain the most size.  almost  
doubling.  also it seem a bit strange how the different beans will  
have a surprising difference in the amount of flack they give of.   
some just a little bit and others a great deal.  almost clogging the  
I roast II screens.
speaking of the I roast II, mine is starting to act up a bit.  today  
it had the speed of the fan fluctuating close to the end of the roast  
i wanted.  also had trouble getting the temps to the color of the  
roast i wanted.  this time i had to wait for the on board temps to  
show 435 degrees to get to full city plus just before light Vienna  
roast.
i don't know what the real difference is between on board display and  
the bean mass.  by SM's tip sheet it from 30 to 50 degrees less.
oh well in a couple of days the I roast II goes to backup  roaster  
status.

19) From: Allon Stern
On Dec 10, 2007, at 1:30 AM, John Brown wrote:
<Snip>
the fluctuating probably means that it actually HIT the programmed  
temperature, and was modulating to try to keep it at the target  
temperature. Apparently your programmed temperature was not the  
desired one.
-
allon


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