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Topic: making my own roasting basket for my grill? (13 msgs / 344 lines)
1) From: Bradley
Hello,
I bought a "Fresh Roast" (not an "8" but a "5") a few weeks back and really
love it with a couple exceptions:
First, the batch size is tiny. I have to make about a half dozen batches to
avoid making coffee every other day. (I knew that when I bought it, but had
no idea I drank so much Joe!, lol)
Second, it roasts the beans too fast resulting in a bit of a flat flavor
with most beans at the finish. I like a full city/ French roast but in order
to get the roast I like, I have to bring it past the third crack! And, as we
all know, results in an almost burnt flavor and loads of caffeine loss.
So, I've learned to live with these issues by making a ton of coffee on the
weekends to get through the week and roasting my beans just before third
crack to save the caffeine. Most beans I get decent flavor, but not exactly
what I'm looking for. Besides, like I mentioned, the flavor with most beans
are flat at the finish.
So, finally, anyone have a good way for me to make my own grill basket for
my rotisserie? I've heard of this being done as well as seen some over price
alternatives to this on eBay. The grill option would give me the ability to
make at least a pound at a time as well as a longer/ slower roast, which
would be ideal.
Thanks :)

2) From: Alchemist John
I can't offer a way to make one, but I can offer a source (when I 
find it in my files) of a $20 basket, already for a rod.  I've been 
using one for 3 years now.
At 21:33 5/4/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

3) From: Mark Bartkowiak
This is a multi-part message in MIME format.
Bradley
    Another way of roasting 1 pound at a time is with a heatgun and =
bread machine. I use a FR+8 for small batches of 64gr for just my self =
and the HG/BM for 1 lb batches for my wife and I to share. My FR+8 runs =
very hot with 5 min 15 sec roasts to FC while the HG/BM runs about 15 =
min to FC. It's a cheap alternative to grill and rotisserie.
Mark B. Midland, NC.

4) From: Bradley
That would be great, thanks!

5) From: Brian Mitchell
Good Morning - I too ran into the same problem. I decided to build my own
roasting drum. This was definitely the way to go. I think the best part of
roasting coffee is knowing I built the drum. It can roast up to 4-5 lbs. I
usually stick to only about 2 lbs at a time, since I do not go though a ton
of coffee.
Using the grill gives you a lot more control over the time and roasting
level. I usually prefer roasting to FC. I have the time down to about 16
mins (give or take a few secs). I have not had better coffee than that
roasted in the drum.
I used my own design. If you would like, I would be happy to email pics, the
specs, and the parts used. All said and done, not including the motor, I
spent about $80-$100. Well worth it for not having to roast coffee 10 times
a week. Good luck.
Brian

6) From: Mike Koenig
Brian,
I'd love to hear about your design (off list if necessary).  I currently
have a design for a grill drum cooking in my head now.  I have a scrounged
stainless cannister that I plan to cut sections out of and replace with
either stainless steel or aluminum mesh.  I'm hoping that I can support it
on a spit rod only by one end (using some kind of still-to-be-scrounged
flange), to allow the other end to be a metal cone that's open in the center
for easy temp measurement and dumping.  (it's not a really large drum, I'm
shooting for 1 lb max).
I have a question to the drum roasters among us:  I have a scrounged
gear-drive motor (from an overhead lab stirrer).  With its built-in speed
adjustment I can get it down to what I think is about 100-150 RPM.  Is there
any downside to spinning a drum this fast?  I would think the faster it
spins, the more even the roast (until centrifugal forces become a problem).
thanks,
--mike
On 5/7/07, Brian Mitchell  wrote:
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7) From: Ed Needham
Why off list?  How much more 'on topic' can you get?  Let's hear!
Anything over about 60 RPM and the beans stick to the side due to 
centrifugal force.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

8) From: john nanavati
agreed.
On 5/7/07, Ed Needham  wrote:
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--
John Nanavati, DHI, CIT
Plainfield, New Jersey

9) From: Tom Ulmer
Why not leave the drum (canister) intact if you're going to have an open
end? Just add some vanes for agitation.
You can buy a rotisserie kit that has a motor, spit, handle, and meat forks.
The meat forks can easily be fashioned into flanges to support the end and
near the open end.

10) From: Mike Koenig
I hadn't really thought about the meat forks.  I think maybe with some
creative bending, I can probably get more support than just a flange on one
end...thanks for the idea.
I was thinking of putting the perforated sheet in there for better heat
transfer, but maybe it's not much of a concern once the drum heats up.  Not
perforating saves me the effort of cutting up the canister.
I'll have to hook my scrounged motor up to a variac and see how slow it can
go.  The existing speed control is just a variable resistor with a wiper,
and I think it just shuts off before I can get the speed down enough.
Otherwise I'll go the rotisserie motor way.
Thanks for the input.
--mike
On 5/7/07, Tom Ulmer  wrote:
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11) From: Brian Mitchell
I will take some pics this evening when I get home from work and post them
later this evening as well.
In regard to the RPM of the motor, you are totally correct about anything
over 55-60 rpms will just get stuck to the container. I have found that
about 30-35 rpms is just about perfect. That has been about the most even
roast I have produced.
I used an old window motor from a car. I found that a rotisserie motor will
only give you about 3-5 rpms, in my opinion not enough. The window motor
works great and puts up with a lot of abuse. I will also include pics of the
re-wiring and conversions I had to do (DC to AC).
Brian

12) From: Ed Needham
Generally the storebought rotisserie motors come in two speeds 6RPM and 3 
RPM.  I have successfully roasted 13 ounces with a 6RPM motor.  No one has 
had good luck with the 3 RPM version to my knowledge.
When I tried to push it to a full pound (just 3 oz. more, the roast was more 
uneven.  I switched to a 30 RPM motor which worked like a dream.  Perfect 
roast every time.  I caved in to the group mentality and up-graded to the 
motor Ron Kyle touted for his drums at 57RPM.  Mind you, it is quieter than 
my 30RPM version, but I really didn't gain anything else in the process. 
Actually, it rotates fast enough that it kicks more beans out the hole on 
the open end of my roasting drum.  I'd like to find a cheap way to slow that 
motor down a bit.
*********************
Ed Needham®
"to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters)
*********************

13) From: Floyd Lozano
my rotisserie motor was no lie, *maybe* 1rpm.  maybe it was intended to
roast a pig.
-F
On 5/7/07, Ed Needham  wrote:
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