Trying to beef up my roasting output, I bought a Ronco 4000 rotisserie oven on Ebay along with one of the custom-made roasting drums that Len in CT makes (an aluminum one). Tried my first batch last night (one pound of Timor Maubesse). After 35 minutes and no first crack, I shut it down, composted the beans, and went to bed disappointed. This rig needs more heat. I thought I'd try getting an electric charcoal starter and placing it under the drum in the ronco. Has anyone else tried this? Or does anyone have any other suggestions? If this fails, I'll be putting in my order with Ron for one of his gas grill drums. Thanks in advance. Paul --------------------------------- Cheap Talk? Check out Yahoo! Messenger's low PC-to-Phone call rates.
Paul, you hit on one of the problems with the Ronco / GForeman rotisserie grill for coffee - not enough heat. Most electrics have this problem, which is why the good electric roasters are small. Since you can't increase the heat, you decrease the payload - suddenly that popper just rocks! Some have tried halogen bulbs, others have tried different elements. I wonder if an inverse mounted heat gun from the back wouldn't be a great addition to the mechanism - of course you'll need two outlets, and likely on two separate circuits.... Brett On 12/13/06, Paul Jolly wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
i must confess that i think those ronco/george foreman sellers are, to put it nicely, highly optimistic about the output of that system. its something i deal with a lot from people pitching a roasting idea: if it is a 1/4 lb roaster they say it does 1/2 Lb, and if it squeeks by as a 1/2 lb, they claim it does 1 lb , and on and on. when i review things, you notice i always rate them at smaller batch sizes than the roaster claims. in the case of some of the electric ovens though, i find that 1/2 lb still bakes the coffee. as brett points out, getting 110v current to roast 1 lb of coffee in an appropriate amount of time is no easy thing to accomplish. okay, back to the holiday tsumani ... tom <Snip> -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://www.sweetmarias.com Thompson Owen george_at_sweetmarias.com Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA phone/fax: 888 876 5917 - tom_at_sweetmarias.com
Well, I have been looking into roasting of cocoa beans by this method, and have been testing a large number of convection ovens with rotisserie features. None can do coffee so far, and only one does cocoa. The main problem is not so much the need to do it on 110 V, but that in rotisserie mode, the lower elements shut off to avoid flaming fat (they assume you are roasting meat). So in essence they are all at 1/2 power. Just as a measuring stick, and others with homemade roasters can attest to, I can currently roast 22 oz of coffee on 110v, standard circuit, and time is no issue. I can make it to 2nd in 8 minutes (way out of control) at full power, but usually stretch the roast to 12-15 minutes. By the end I am at half power. I'll report back on the convection ovens. I plan on hacking and rewiring my best candidate over the holiday time off so all elements are controllable. Should be plenty of power then. At 14:18 12/13/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
<Snip> advance. Try a half pound of beans. This seems to be the maximum amount that you can safely do indoors unless you have a dedicated ventilation system for roasting. If you use more than a half pound a day, then definitely go with a gas grill roaster. You can conserve heat by insulating. Most important is covering the inside of the glass door with aluminum foil. You can get some added benefit by also covering the top, bottom, and rear inside wall with foil. If the thermostat and safety switch are at their limits, then they have to be changed or disabled. Use an oven thermometer to measure temperature. You will need 550 to 600F oven temperature for a reasonably short roast. I use a toaster oven and have done all the steps mentioned above. A 1/4 pound batch is easily roasted in 20 minutes using only 700 watts from a cold start. Shorter profiles need maximum heat until first crack. My drum is nonperforated which shields the coffee from the intense heat from the heaters. I believe Alchemist John uses a wire mesh drum and can achieve faster profiles since the beans are directly exposed to the heaters. --
Agreed, I do use a wire basket. at 05:15 12/14/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/