HomeRoast Digest


Topic: Fw: +SanDiego Home Roasters Meet Oct 7 (39 lines)
1) From: kofi
At this morning's meeting Michael Allen Smith (MAS) of
ineedcoffee.comdemonstrated roasting in an unmodified West Bend "The
Poppery" popcorn
popper. His philosophy is to "keep it simple" so his roasting tools are
simple: The Poppery (unmodified), a tin-can chimney, a wooden spoon, a sieve
and a colander.
He pre-heated The Poppery by running it empty while discussing his approach.
Although he brought along a scale and initially weighed around 134g for the
first batch of beans, Panama Carmen Estate '05 from our hosts here, he
poured only so much of these into The Poppery that the beans were still just
moving. To aid releasing chaff from the beans he occasionally stirred them
with a narrow wooden spoon.
After first crack became clearly audible, Michael added a tin-can chimney so
that the expanded beans would not jump ship to somewhere not so steamy.
Occasionally he still gave the beans a stir with his favorite wooden spoon
to release any recalcitrant chaff.
A short time after rolling second crack was noted Michael tipped the beans
from The Poppery into a colander. He then proceeded to toss the roasted
beans between that colander and a large sieve until they were cool to the
touch. The result was a fairly even roast, although MAS thought that the
second roast would be better now that The Poppery had had time to
equilibrate.
For the second batch MAS roasted some Papua New Guinea - Arokara Estate AA,
also from our hosts here.
At home later I cupped a 2 minute steep, 10oz press pot sample of the PNG,
ground fine, almost to stalling, and was pleased with the result. I expect
it will only improve with a little more rest.
I have put up an album of snapshots from today on the SDHR yahoo group.
Next meeting will be held on the first Saturday in November:  Nov. 4th,
content TBA


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