3/4 pound of beans
Preheat the sides and then the bottom of the stainless steel popper
until there is some smoke.
Put the heat on pretty low and add the beans.
Shake a lot at first, then less, for a minute or three, depending on how
much pre-heating you want to do. (Note that the bearings on the device
are shot from heavy use: you cannot use the crank; you must shake the
unit. Note also that this will require you to use a higher flame than
you were when the crank still worked, since the popper is often farther
from the heat source.)
Turn the heat up pretty high (fwoosh, rather than hsss). Agitate the
In perhaps three minutes, you will notice wispy smoke. When the smoke
smells grassy, ease off on the flame, a bit, then a bit more, not too
Continue agitating and easing off as you approach first crack. You will
hear some early cracks. The flame should be a bit higher than preheat
level when first crack is really rolling. You will know you have
adjusted the flame correctly when you hear no cracking after first crack
and before second crack, should you want to roast to second crack.
Stop roasting the beans when they are done. Pour them into a colander
or a big strainer. Open the garage door, and cool the beans outside,
far enough away from the garage that the chaff will not blow back in.