I figured it was time I revealed that I was lurking around here reading the
digests. Lynn knows I'm here because I e-mailed her for a chance in the
biscotti drawing. Thanks, Lynn.
Someone mentioned seasoning cast iron before using it for stove top
roasting. It is not necessary to season cast iron in the normal culinary
sense since the heat needed for roasting coffee is going to remove the
baked-on oils (perhaps to the detriment of the roast). Just keep that pot
dedicated for coffee roasting and it will be fine. If ever you want to
return it to cooking, you can run it through an oven cleaning cycle and then
season it normally with Crisco or whatever you usually use.
I roast daily for the next day's cup using one of four modified poppers (two
fountain type and two poppery style), a whirley-pop, or a Zach & Dani's
(currently listed on eBay - too automatic for me - just gotta tinker). At
the moment, I have eighteen varieties of green beans to play with. (Sixteen
of these are from SM). Mostly we brew individual cups through a small Melita
paper filter cone, but have half a dozen other ways to brew. No pump
espresso machine, yet; but am on the lookout for a broken one that I might
rebuild...or might try my hand at building one from scratch someday.
Enough. I plan to continue reading as long as the signal to noise ratio
stays tolerable. Due to the time lag with the digest, it's unlikely I'll
often post much help. Probably just a question from time to time.
Happy New Year to all you fanaticos!