HomeRoast Digest


Topic: RES: help: roasting coffee in a nut roaster (43 lines)
1) From: Pieter Sijbrandij
Peter, when I compare it with my experiments with a gas stove ball roaster,
the main difference I see is the nut-roaster being open. This means the
beans will be mainly roasted by contact heat, while the ball roaster uses
contact and air-heating. Both methods have serious problems with good temp
control, which is part of the fun. Try again with different amounts and
temperatures. Good luck. Pieter
-----Mensagem original-----
De: Peter Genuardi [mailto:petergenuardi] =
Enviada em: terça-feira, 12 de agosto de 2008 18:05
Para: homeroast
Assunto: [Homeroast] help: roasting coffee in a nut roaster
Hi  folks -
So, I've been roasting coffee at home for a while now and a friend of mine
who has a professional nut roasting machine suggested we try some in there.
Well, we tried and the thing gets pretty hot really fast. The first batch of
1 lb. Chiapas FTO hit the first crack at like 4 minutes.
We turned the heat down and tried again. This time it roasted more slowly,
but the agitation seemed to be off as the roast got done pretty unevenly.
Some beans were charred on one side while others never made it past the
first crack.
I've pasted the video below. Any suggestions on how to modify the agitation?
The arms won't move from that angle...I thought maybe I could just agitate
with a big wooden spoon, like i see people doing in woks.
I've posted a phone cam video on my web site, if you have the time to take a
lookhttp://www.petergenuardi.com/site/?q=node/52Thanks - Peter
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