HomeRoast Digest


Topic: pan roast (4 msgs / 110 lines)
1) From:
I am traveling and in  Kansas now.   I have completed my first pan roast,I took it up to city plus and got a smoky flavor to the coffee.  is this common to stove top roasting?

2) From: Brett Mason
pan roasting can scorch the beans if they are left too long - I work HARD
when pan roasting to keep lifting and folding with a spatula....  gotta keep
dem beans a'movin...
Brett
On 10/20/07, jtbknives  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Lynne Biziewski
what Brett said...
When I pan roast (also have an IR2), I use a small saucepan type pan - I
like the higher sides (helps to keep the beans in the pot, so I don't have
to fight my dog for the scattered ones on the floor).
I don't stop stirring for the 12 plus or minus minutes it takes to roast,
and by now (been doing this for about a year & a half now) I know the
optimal temperature - which was difficult at first because I have an
electric stove.
Never had a smoky roast... although I did ruin a few - at first, I always
roasted the batches too dark, and once, when I was REALLY stressed, I ended
up with the weirdest combo of underroasting and burnt beans, all together.
Lynne
On 10/20/07, Brett Mason  wrote:
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4) From: Jim Gundlach
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Brett is right.  Pan, or wok, roasting requires constant stirring.   
And, if you have a thin pan and s relatively small and hot fire, you  
probably cannot stir by hand well enough to prevent some scorching.
    Here is my old wok roasting over a wood fire tutorial:
       http://www.ineedcoffee.com/00/03/wok/      pecan jim
On Oct 20, 2007, at 7:22 AM, Brett Mason wrote:
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Brett is right.  Pan, or wok, =
roasting requires constant stirring.  And, if you have a thin pan and =
s relatively small and hot fire, you probably cannot stir by hand well =
enough to prevent some scorching.  
   Here is my old wok = roasting over a wood fire tutorial:
         =">http://www.ineedcoffee.com/=00/03/wok/
  =    pecan jim
On Oct 20, = 2007, at 7:22 AM, Brett Mason wrote:
pan = roasting can scorch the beans if they are left too long - I work HARD = when pan roasting to keep lifting and folding with a spatula....  = gotta keep dem beans a'movin... Brett On 10/20/07, jtbknives <jtbknives> = wrote: I am traveling and in  Kansas now.   I have completed my = first pan roast,I took it up to city plus and got a smoky flavor to the = coffee.  is this common to stove top = roasting? = homeroast mailing list http://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to = http://=sweetmarias.com/maillistinfo.html#personalsettings
-- Cheers, Brett =http://homeroast.freeservers.com= --Apple-Mail-26--167268127--


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