HomeRoast Digest


Topic: nut roasters for the stovetop? (7 msgs / 183 lines)
1) From: Angelo
Have any of you stove-top roasters tried one of these? How is it?http://snipurl.com/bp8eeHomeroast mailing list
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2) From: Lynne
I haven't but it looks like it might work! If anyone tries it, please share
your experiences.
My only problem with the Whirly Pop was that the handle apparatus broke
after a few months.
I wonder if the same would happen to this.
Lynne
On Wed, Feb 11, 2009 at 1:01 PM, Angelo  wrote:
<Snip>
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3) From: Greg Hollrigel
Also, I would guess that a good venting system in the house will be
necessary if done on an indoor stove.  With my Whirly Pop, my kitchen still
gets smokey, but its manageable since the top does contain a good amount of
the smoke until I get outside.
Greg
On Wed, Feb 11, 2009 at 2:41 PM, Lynne  wrote:
<Snip>
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4) From: Stuart Frankel
Angelo wrote:
<Snip>
Hi, all. I've been roasting coffee for 4 or 5 years now with
the whirrrlies - the stainless-steel is much, much better
than the aluminum. I usually do 1 lb at a time and there's a
lot of smoke. The open-air nut roaster would make a LOT OF A
LOT OF A LOT of smoke, I think. Maybe even more. I wouldn't
like to try it.
It doesn't seem that useful for roasting nuts, either,
actually. I roast nuts frequently - you put them in a pan
and stir for a few minutes. Or put them in the oven and stir
occasionally for a few minutes. Maybe there's some weird
kind of arthritis that inhibits stirring but allows
cranking, but I don't figure out any other reason for that
nut roaster to exist
Oh, it's on "studentmarket.com" so it's supposed to be
pawned off on gullible students. That's certainly a good
reason.
regards,
 stuart
-- 
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5) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
I don't think they do ... we looked into one type a long time ago and 
it would not agitate the coffee
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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6) From: Lynne
I roast stove-top all the time. Yeah, it makes a lot of smoke, but it all
depends on your set-up in your home - we have a pocket door that I close
(original features from the turn of the century - not this last one, the one
before) and a real fan that actually exhausts outdoors (not the cheap kind
we used to have in our own house - you know the kind that sort of just
circulates the air back into the house...). Plus, we have lots of window to
open afterwards to circulate the air.
In the beginning, I got a few comments from my landlord upstairs, but I try
not to roast too early now (guess 5 in the morning *was* kinda early - hey,
I *ran out.*. gasp..)
I don't want to roast any other way. Couldn't get the grasp of the IR2 - I
have to have more control over my roasts, and be active, too. (the smoke
never bothered me - wonder if it's because I grew up with the smell. The
city where I'm from has a coffee roasting company (big, yucky). We'd smell
the coffee roasting  - mmm. Used to think it smelled like toast (I now
realize that was the coffee before it was fully roasted).
Lynne
On Wed, Feb 11, 2009 at 7:04 PM, Stuart Frankel  wrote:
<Snip>
You're right! Hahahaha
<Snip>
Thanks for coming out of lurkdom to post!
:D
Lynne
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7) From: Stuart Frankel
Lynne wrote:
<Snip>
I had to google to find out what a pocket door is. Funny
thing is, there's one in my parents' house, but I don't know
what we call it. "Sliding door," maybe?
Anyway, my setup is a small NY apartment, barely room for a
pocket much less a pocket door. So, I just open all the
windows and set up fans. My roommate, fortunately, doesn't
mind the smell (his personal hygiene is not the best).
So I can't roast stove-top all the time because I have to
leave the windows open for about 24 hours after I roast,
which leaves out the winter. Which led me to the freezing
messages in the archives which I haven't finished plowing
through yet, but at least so far, nobody has mentioned the
difference between frost-free freezers (that's fun to say)
and the kind that need defrosting. I guess most people have
the frost-free ones. These work by periodically melting the
frost - which means partially defrosting the food. I have a
chest-type frosty freezer (which - to save space - I use to
climb into the "loft" - just a platform on top of
bookcases), and the usual frost-free kind on top of the
fridge, and the differences in the way they keep food is
pretty drastic. It seems to me that coffee keeps very well,
almost indistinguishable from freshly roasted, in the frosty
freezer (which is also colder than the frost-free freezer).
But, necessity being the mother of optimism, I may be
fooling myself.
<Snip>
Oh, I would have died from the bootstrapping problem -
wouldn't have been able to roast before I had my morning coffee.
regards,
 Stuart
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