HomeRoast Digest


Topic: Almonds in the drum roaster . . . (4 msgs / 79 lines)
1) From: Scott Marquardt
Good grief, it works.
This is with the Open Sky roaster I'm using at the farmer's market.
I've done honey-roast almonds at home in the oven for about as long as I've
been roasting coffee (unrelated reasons), and I've wondered for a while
whether I could do the almond browing very well in the drum. So today was
the day! My young daughter sorted out the chipped almonds from the raw bags,
and a cold run did indicate that the roaster chips 'em a bit. Not a lot,
though. Then we did a live fire with our 4 pound test batch, and checked
periodically to see where they began to tan on the inside. We dropped at 340
by the embedded TC; I suspect some might like taking it as far as 350.
Dropped right into a wok I'd already boiled the syrup in, simmered & stirred
for the duration, and geez they're good.
I think I'll drop a pulley size, though, to slow things down a bit. Maybe a
bit less chipping o' the nuts. But based on today's luck, I suspect I'll be
selling almonds at the farmer's market this fall too! Maybe I'll start the
day of the roast-off, if we have a lull in coffee roasting activity.   ;-)
-- 
Scott

2) From: Heat + Beans --all the rest is commentary
Been HG/DB roasting nuts for several years.  Anything that you might say
about coffee and freshness applies to nuts, only more so.  Almonds will
audibly and visibly crack just before they are "done" to my taste.  There
are definite signs in the roast that allow for high replicability.  My
favorite for almonds is to splash them with splenda-sweetened vanilla syrup
and lightly salt during the roast.  Also works for pecans (these take some
practice to not kill the pecan flavor).  Personal favorite is hazelnuts.  Do
them until a nice golden brown.  Rub in a colander to get rid of the
slightly astringent outer skin. Big Box stores have good prices on almonds,
walnuts, and pecans.  For Hazels, and prime pecans I go to a nice
site--CaliforniaFlavors.com.  Your high-volume might allow for better deals.
Keep us posted on the nut adventure.  Consider "marketing" these to area
coffee shops in $2 packages.  Nuts are a perfect snack alternative to the
ubiquitous high-cal muffins.
Martin
On 8/6/06, Scott Marquardt  wrote:
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-- 
Martin
Heat + Beans
    all the rest is commentary

3) From: Scott Marquardt
I'll formally announce it in a few days (I mentioned it in an earlier
thread, I think). The market is a very small one in North Riverside, just
west of Chicago. The roast-off is an invitation for amateur roasters to come
with greens (3-4 pound batch recommended) to roast on-site in my roaster,
which is a pretty unique piece of hardware, if I say so myself.http://snurl.com/slegis the location. The roast-off is during the morning
of 8/26.
The almond thing is just too fun. Way, way too fun. I suspected it'd work,
but geez. The only problem is that it won't be profitable. Well, none of
this farmer's market scene is terribly profitable; if it isn't a labor of
coffee-love, it's nothing at all. I might cover most of my expenses this
year, I might not. But since I had no delusions getting into it, I'm having
fun.   ;-)
On 8/6/06, Robert Yoder  wrote:
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4) From: Scott Marquardt
Thanks for the encouragement. Glad to see someone else meeting with success
in such roasting! If it works well in HG/DB, it'd be fun to see more coffee
roasters enjoying this.
Any sites/forums you know of that would be of help? Anyone else using TC
temps to determine drop mark?
On 8/6/06, Heat + Beans --all the rest is commentary 
wrote:
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