HomeRoast Digest


Topic: Almost Two Years with a Stovetop Popper (2 msgs / 52 lines)
1) From: Elliott Perkins
These are some things I have learned:
1. Wind, even a small breeze, has more influence on a roast than air 
temperature, by an order of magnitude.
2. A Coleman stove and a stainless-steel whirly-pop can roast a pound of 
green coffee on a calm day.
3. You cannot really recover from stalling a roast at the onset of first 
crack.
4. Best results are obtained by almost stalling the roast at the onset 
of first crack.  I back off the heat as the smoke thickens.
5. Preheating the beans prevents scorching and other defects.
6. It takes practice to roast so that there is a pause between first and 
second crack.
7. The bearing on a whirly-pop is not made for the stresses of coffee 
roasting.
8. It is easier to hear first crack if you are using a flick of the 
wrist to stir the beans, your bearing having failed.
Still a babe in the woods,
E. Perkins
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2) From: Lynne
Elliott -
I learned so much from stove-top roasting, some things that are more
intuitive. I think it's a terrific learning tool, which can be really
helpful when or if one goes on to other means of roasting. (I did another
couple of batches outside w/my IR2 today - and I know one was successful
from the munch & smell test).
(if the wrist gives out, a stick blender is excellent help...)
My whirly pop only lasted a few months..
Lynne
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