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Topic: Sweetmarias needs a few Stovetop popper volunteers (12 msgs / 329 lines)
1) From: Sweet Maria's Coffee
Hello homeroasters!
Could we get a few Stovetop volunteers to participate in testing 
we're trying at Sweet Maria's?
First, we'd like to find some people who have done a _lot_ of stovetop
roasting and find it to be an effective or favorite method. Someone with
experience with other roasters, even better.
In our tests, we're having trouble getting an even roast but we also 
wonder about experience level and practice.
So... can we get a few replies on-list for some volunteer work?
Just send us a City-Full City roast, a small cupping sample, 4oz or 
so is enough. Just let us know the coffee you roasted and maybe your 
target roast level. We'll send you something in return, maybe a 
t-shirt.
Please reply on-list. We only need a few volunteers for this.
Everyone though should please add as appropriate to our thread in the forum:http://www.sweetmariascoffee.com/forum/viewtopic.php?f=5&t0Homeroast mailing list
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2) From: Rick Copple
Sweet Maria's Coffee wrote:
<Snip>
Sure, I'd do it. While I currently use a Behmore, I roasted on stovetop 
with a wok for several years.
I assume a non-dry processed coffee would be best, to minimize natural 
bean variance on roast variations.
I needed to roast some coffee tomorrow anyway, so I could just drag out 
the wok and relive old times. :D
-- 
Rick Copplehttp://www.rlcopple.com/Homeroast mailing list
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3) From: decrisce.md
I roasted for a year stove top prior to the behmor for the last 18 months. I still use it for quicky small batches. I am happy to participate. 
-

4) From: Greg Hollrigel
Tom:
I currently use the WhirleyPop Stove Top (been doing it for about a year).
I will also be roasting this weekend, so I will be glad to volunteer if you
still need one more.  I will also be flying to Oakland Monday morning, so I
could drop it off personally.  How far from Oakland airport are you?
Just let me know if you want my contribution.
Greg
On Fri, Jun 5, 2009 at 11:03 AM, Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
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5) From: Lynne
Tom -
I'd love to volunteer. I've been doing all my roasting stove-top (is it
really three years now?! wow... feeling old again..) Tried using a machine
but couldn't do it... I'm hopelessly low-tech (except for my computer).
Give me my trusty pan and wooden spoon, and I'm happy!
Lynne
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6) From: Jim Gundlach
I am not really up to stove top roasting right now but I have done it  
for years.  Here are a few suggestions for getting stove top roasting  
right.
     1.  Do not roast less than a pound at a time
     2.  Use a stove with plenty of heat, mine is a full sized  
restaurant range.
     3.  I find a wok with at least 1/8" thick metal works best and I  
prefer a completely round bottom.
     4.  Stir constantly.  I follow a pattern of scooping the coffee  
from right bottom to left top, that direction is because I am right  
handed, with three strokes with a big spoon.  Middle is first, away is  
second, close is third.  Then I use the back of the spoon to push the  
whole mass back to the right.  I keep going without stopping for the  
entire roast.
     5.  It takes a lot of experience to get the heat right.  I have a  
large propane burner that I run at about 75% capacity.  Keeping time  
of the roast guides you to turning it up or down.  I always aimed for  
a 17 minute roast.  It probably took me four or five months to get the  
heat level established.
     6.  I won a contest a few years ago by blending a single coffee  
that came out at two different levels and was then mixed together.   
The first half was removed from heat at the end of first crack and the  
rest was removed about 20 seconds after second crack started.  This  
blend of the same coffee at slightly different levels makes a roast of  
a single coffee more complex and interesting.
        Hope this helps.
         pecan jim
On Jun 5, 2009, at 1:03 PM, Sweet Maria's Coffee wrote:
<Snip>
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7) From: raymanowen
I've never done stove top roasting, but this comment of pecan jim's is
interesting:
"The first half was removed from heat at the end of first crack and the rest
was removed about 20 seconds after second crack started.  This blend of the
same coffee at slightly different levels makes a roast of a single coffee
more complex and interesting."
I've never purposely done this with a roast, but it seems the DP Africans
turn out that way if I stop at too light a roast. By the time First Crack
starts, there's a real Paisley Print in the appearance of the beans. Retard
the heat and roast on. It all turns out.
Application of evenly distributed heat to the stove top roasting process
would seem critical. Same goes for drum roasting, otherwise violent
agitation is necessary, like 60 rpm. Depending on the drum diameter, 60 rpm
is just short of centrifuging the beans out at the drum's OD wall. Then
agitation = 0. Plurimodal roast distribution-
How's that for a vacuous description of an undesired event?
Cheers, Mabuhay, Magandang Umaga -RayO, aka Opa!
On Fri, Jun 5, 2009 at 6:50 PM, Jim Gundlach  wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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8) From: Sweet Maria's Coffee
HI -  I wanted to post here and on the forum the feedback from the 
first of the stovetop samples we received - this one from Greg 
Hollrigel.
First, Tom  thought it was a great even, light roast. He would peg 
the roast at about city - which he thought was perfect for this 
coffee. Greg had aimed for a full city roast - and the beans did look 
darker perhaps than city - but the flavor was city roast. SO it could 
be that stovetop roasts color a bit darker - or maybe it is just this 
coffee.  He did notice that the few flat beans in this coffee were a 
bit scorched - but not the peaberries, so it could be that peaberries 
do better with stovetop roasting? He did think that the Panama was 
showing some signs of age a bit - which is a bit surprising.
I am going to post this response to both here and the forum - and 
post the responses to the other stovetop trials - we  have a few 
other samples coming.
Best- Maria
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
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9) From: Rick Copple
Sweet Maria's Coffee wrote:
<Snip>
It's my experience that beans with a flat side usually have the flat 
side roast darker, that's simply because the bean will tend to fall with 
the flat side on contact with the pan a higher percentage of the time. 
Peaberries are usually round and don't have much of a flat side, so 
roast more evenly because they roll around more evenly in the pan.
When I roasted stove top, I usually went by the color of the round part 
of the bean, not the flat side, to determine when I was approaching my 
roast target, along with other factors like smell and time/heat combos 
from experience.
So, yeah, the darker flat sides can make the roast look darker overall 
than it actually is.
-- 
Rick Copplehttp://www.rlcopple.com/The Reality Series:
Infinite Realities
Transforming Realities
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10) From: Jim Gundlach
The Behmor roaster makes the beans darker at a level of roast than  
most of the other ways I roast, the exception is over a charcoal  
fire.  I think the light from the heater has much the same effect of  
the light from charcoal.  The color is darker than it is with roasting  
methods that shield the beans from any light that is given off by the  
heat source. With the Behmor the roast is much darker when you finally  
hear the sounds of popping.
        pecan jim
On Jun 11, 2009, at 3:51 PM, Sweet Maria's Coffee wrote:
<Snip>
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11) From: Allon Stern
On Jun 12, 2009, at 1:14 PM, Jim Gundlach wrote:
<Snip>
First pop or second pop?
:-O
-
allon
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12) From: Jim Gundlach
So far I haven't gone to second pop with the Behmor.  I am used to  
coffee that is roasted being exposed to the radiation of the coals or  
fire being darker than coffee roasted in a pan over a fire and I  
noticed that the roasting in the Behmor was darker when I could hear  
first crack.  If I had not had the experience with the darker color in  
beans exposed to the light from coals or fire,  I probably would have  
been inclined to under roast with the Behmor.
     pecan jim
On Jun 12, 2009, at 12:23 PM, Allon Stern wrote:
<Snip>
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