HomeRoast Digest


Topic: Critics (9 msgs / 198 lines)
1) From: Marci Morey
I tried my had at stovetop roasting yesterday with mixed results. I couldn't find that sweet spot for the heat and it was either going to fast and scorching the beans or too slow and just drying them out. The end result wasn't awful and I made a cup this morning. I asked my 15 yr old coffee lover if he wanted a sip. 
   
  "Well mom, sometimes the coffee you roast tastes really, really good. And sometimes it tastes like this."
   
  That comment kept me smiling all day.
   
  Marci in Illinois
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2) From: Brett Mason
I have done lots of skillet roasting - be careful there...  The heat is only
on the flat bottom, so you must keep stirring, folding over, lifting,
pushing, and generally rotating the beans all the time...  It's a tough row
to hoe, BUT you et great feedback - immersion into the process.
It's hands on at the finest...
Brett
On 1/29/07, Marci Morey  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Sheila Quinn
ROFL - well, at least he's honest! :)
Sheila
Marci Morey wrote:
<Snip>

4) From: Lynne Biziewski
Love that comment!
Is your stove gas or electric? I have electric, & one of my tricks is to
heat the pan (heavy type - don't have a cast iron w/high sides - what I'd
prefer) on high for a couple of minutes.
I also leave the heat on high during the whole time I roast, taking it off
now & then to regulate the temp. Kind of go by instinct for when... I've had
my share of results that "tastes like this," too!
Lynne
On 1/29/07, Marci Morey  wrote:
<Snip>

5) From: Angelo
To keep the heat even, some folks use a heavy cast iron pot on the 
bottom of another pot to distribute the heat evenly.
Another trick I've seen mentioned is to use aquarium sand in a pot, 
and place your roasting pot on that...
I've seen people in an eyeglass frame store use this method to warm 
frames so that the frames can be bent to shape... Much lower heat, of 
course. :-)
A

6) From: Marci Morey
Yup, I never let the beans stop moving. Reminded me of making butter toffee and watching the magical changes the candy goes through. I'll definitely try this again.
   
  Marci in Illinois
Brett Mason  wrote:
  I have done lots of skillet roasting - be careful there...  The heat is only on the flat bottom, so you must keep stirring, folding over, lifting, pushing, and generally rotating the beans all the time...  It's a tough row to hoe, BUT you et great feedback - immersion into the process. 
It's hands on at the finest...
Brett
  On 1/29/07, Marci Morey  wrote:     I tried my had at stovetop roasting yesterday with mixed results. I couldn't find that sweet spot for the heat and it was either going to fast and scorching the beans or too slow and just drying them out. The end result wasn't awful and I made a cup this morning. I asked my 15 yr old coffee lover if he wanted a sip. 
   
  "Well mom, sometimes the coffee you roast tastes really, really good. And sometimes it tastes like this."
   
  That comment kept me smiling all day.
   
  Marci in Illinois
  
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com
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7) From: Marci Morey
Gas stove and a 12" cast iron skillet. I like the idea of taking the pan off occasionally to cool it a bit. 
   
  I don't think it's so much that the results were 'bad', just that they were different. A bit lighter than I normally drink for one. I'll try it again next weekend.
   
  Marci in Illinois
  
Lynne Biziewski  wrote:
  Love that comment!
Is your stove gas or electric? I have electric, & one of my tricks is to heat the pan (heavy type - don't have a cast iron w/high sides - what I'd prefer) on high for a couple of minutes. 
I also leave the heat on high during the whole time I roast, taking it off now & then to regulate the temp. Kind of go by instinct for when... I've had my share of results that "tastes like this," too! 
Lynne
  On 1/29/07, Marci Morey  wrote:    I tried my had at stovetop roasting yesterday with mixed results. I couldn't find that sweet spot for the heat and it was either going to fast and scorching the beans or too slow and just drying them out. The end result wasn't awful and I made a cup this morning. I asked my 15 yr old coffee lover if he wanted a sip. 
   
  "Well mom, sometimes the coffee you roast tastes really, really good. And sometimes it tastes like this."
   
  That comment kept me smiling all day.
   
  Marci in Illinois
  
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8) From: Brett Mason
I get the same results whether skillet, drum or popper.  With the skillet, I
use a flat steel spatula, lifting the beans up, and turning them over, like
doing scrambled eggs.  This should even out your roast.  My "stirring" the
beans moved them around, but they like sleeping on the flat side down...
Brett
On 1/30/07, Marci Morey  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

9) From: Marci Morey
I was using a big metal spoon, moving the beans to the edge then flipping/folding them back into the middle. It started as more stirring but didn't stay that way for long. I think I just need practise. Looking forward to my next attempt.
  
Marci in Illinois
Brett Mason  wrote:
  I get the same results whether skillet, drum or popper.  With the skillet, I use a flat steel spatula, lifting the beans up, and turning them over, like doing scrambled eggs.  This should even out your roast.  My "stirring" the beans moved them around, but they like sleeping on the flat side down... 
Brett
  On 1/30/07, Marci Morey  wrote:    Gas stove and a 12" cast iron skillet. I like the idea of taking the pan off occasionally to cool it a bit. 
   
  I don't think it's so much that the results were 'bad', just that they were different. A bit lighter than I normally drink for one. I'll try it again next weekend. 
   
  Marci in Illinois
    
Lynne Biziewski < lynnebiz> wrote:
  Love that comment!
Is your stove gas or electric? I have electric, & one of my tricks is to heat the pan (heavy type - don't have a cast iron w/high sides - what I'd prefer) on high for a couple of minutes. 
I also leave the heat on high during the whole time I roast, taking it off now & then to regulate the temp. Kind of go by instinct for when... I've had my share of results that "tastes like this," too! 
Lynne
  On 1/29/07, Marci Morey < momyerom> wrote:     I tried my had at stovetop roasting yesterday with mixed results. I couldn't find that sweet spot for the heat and it was either going to fast and scorching the beans or too slow and just drying them out. The end result wasn't awful and I made a cup this morning. I asked my 15 yr old coffee lover if he wanted a sip. 
   
  "Well mom, sometimes the coffee you roast tastes really, really good. And sometimes it tastes like this."
   
  That comment kept me smiling all day.
   
  Marci in Illinois
  
---------------------------------
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Go to the Yahoo! Mail Q&A for great tips from Yahoo! Answers users.   
---------------------------------
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com
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