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Topic: Heat Gun method (was List Traffic at Zero) (13 msgs / 290 lines)
1) From: Scott Thile
I'm using a whirly pop on the gas stove attached to my outside grill.
Starting to get some decent roasts with it, but I also have a good heat gun
and might like to try the heat gun method. Any good links where this method
is documented? I'll have to look around for a large metal bowl.
My main problem with the whirly pop has been my roasts are very fast (most
are under 6 minutes to FC+) and therefore a little tough to control. They
are not very even either, but I've had some very good roasts too. I seem to
have difficulty finding the middle ground between too hot (too fast) and not
enough heat and stalling the roast.
Thanks! 
Whirly Pop Scott (at least for now)
<Snip>
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2) From: Allon Stern
On Sep 27, 2010, at 5:03 PM, Scott Thile wrote:
<Snip>
I use a fry basket nestled inside an aluminum rice cooker bowl, inside of a large shallow stainless bowl.
Whatever you use, don't use teflon, as it will offgas nasty poisonous stuff at high temperatures.
Anyway, I usually start with the heat gun on low for about 3-4 minutes, stirring constantly, at a fairly close range, then turn it up to high and modulate the distance according to how I feel the roast is going.
I generally hit 1st crack at around 10 minutes, then finish up by around 14-15.
If you need to go faster, hold the gun closer.
I do around 350-400g roasts.
You will need some way to cool your roast quickly when you're done.
Try this:http://www.youtube.com/results?search_query=heatgun+roastfor ideas.
-
allon
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3) From: John Crippen
Scott,
My go-to link to explain HG/DR to converts ishttp://www.homeroaster.com/heatgun.htmlGood luck with it!
Crippen
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4) From: Scott Thile
That's very helpful information Allon, thanks! I enjoyed seeing the stuff on
YouTube too..
I appreciate the help! Scott
<Snip>
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5) From: Martin Maney
On Tue, Oct 05, 2010 at 06:08:46AM +0200, John Crippen wrote:
<Snip>
I was roasting with gun & bowl for somewhat more than a month when I
first got started.  Unfortunately most of that was the month of
January, and the unheated (but enclosed) porch was so cold, and varied
so much, that it made roasting mostly a matter of trying to overcome
the ambient temperature.  Eventally I grew tired of this struggle,
entertaining though it was, and got a boring little roaster that I
could operate indoors without simulating a firplace with a blocked flue
(the Nesco).  And so I came in from the cold...
Before I came in, however, I freed up the heat gun holding hand by
taping the gun to the center shaft of a camera tripod.  This allowed
reasonable control of height and tilt, and between this more consistent
setup and paying attention to the ambient temperature on the porch, I
was getting reasonably predictable results at the end.  Three times out
of four, anwyay.  ;-)
Here are a few pictures from what might have been the last gun & bowl
roasting session:http://www.sweetmariascoffee.com/forum/viewtopic.php?f%&t2&pA68#p4168-- 
John Searle: Michel, you're so clear in conversation; why is your
written work so obscure?
Michel Foucault: That's because, in order to be taken seriously by
French philosophers, twenty-five percent of what you write has to be
impenetrable nonsense.
 -- reported by Daniel Dennett in Breaking the Spell
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6) From: raymanowen
"...it made roasting mostly a matter of trying to overcome the ambient
temperature."
Due to the problem that surface temperatures on the planet are inadequate
for directly roasting, you have correctly assessed the problem for all
roasters everywhere. -ro
-- 
Persist in old ways; expect new results - suborn Insanity...
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7) From: Martin Maney
On Sun, Oct 17, 2010 at 11:17:24PM -0600, raymanowen wrote:
<Snip>
True enough, and likewise true for any sort of cooking.  Yet somehow
even when grilling over charcoal in the back yard on a cold day it
doesn't feel so much as though the ambient is opposed to the results
you're trying to achieve.  Then again, I almost never try to cook out
of doors in January...
-- 
This is like making a car shorter by cutting off a few inches
from each end with a Sawzall.  Of course there's little benefit,
because that's a dumb way to do it.  -- Neil R. Ormos
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8) From: Allon Stern
On Oct 8, 2010, at 1:31 PM, Martin Maney wrote:
<Snip>
I don't think that ambient is such a problem when you've got enough heat, and an enclosed enough area.
I HG roast in cold weather. It allows you to slow your roast more easily, and when the cooling time comes, just plunge your bowl into the snow and stir the beans around :D
(seriously, though, the fast cooling in the snow does help)
-
allon
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9) From: Martin Maney
On Mon, Oct 18, 2010 at 08:37:04AM -0400, Allon Stern wrote:
<Snip>
I believe I did think about some variation on the
popper-in-cardboard-box trick, but after the time the plate under the
bowl divided itself in two with a loud crack I was leery of having any
sort of paper-based material that near.  And as interesting a learning
experience as it was, the gun & bowl was never the long term plan here.
<Snip>
Heh, did the snow-assisted cooling thing on the very first roast.  It
finally got going on me, and I wanted to stop it, and - oh, there's
snow a few steps away!  I'm not certain I did that again, as I had a
metal pan ready and waiting after that.
-- 
These are people who panic when the power goes off
and they're trapped on an escalator.  -- John Walker
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10) From: raymanowen
For sure, the ambient temperature has an effect on coffee roatsing.
Everything comes together when it's 0 C with a little breeze and I have a
pound of greens stirring in the bread machine. As pointed out, it's easy to
control the rosat in cool ambient air.
Even easier to stop the roast on a dime and get a few cents change when
using a large furnace blower with a screen mesh colander in an intake
venturi. Still good results in Needles or Bakersfield, Ca a few days ago.
120F ambient is still way below roast temperatures
I have no inclination to do any adiabatic/ calorimetric bomb testing to gong
the imagined exothermic properties of coffee roasting. Just like when
popping corn, you're heating the sample a little irregularly. The whole mass
is within a few tenths of a degree of the target temperature.
When the first one cracks, a hundred others are at temperature, maybe 0.1=
 -
1.0 behind it. Has anyone ever blown up a roaster because all the beans
cracked at once? My girls (33 - 39 yrs old) still have an aversion to
popping corn- "Watch out they don't all pop at once- you'll blow up the
popper!"
Same thing happens when boiling water in a Pyrex bowl. If you watch, the
boiling starts at the heated surface and the bubbles immediately condense
until the whole mass reaches the bp. In a microwave, the whole water mass is
being heated evenly.
Almost every molecule can reach the bp together. The magnetron is generating
about a horsepower in radio frequency energy and the water mass is acting
like a big spring until it hits the transition temperature. An invisible
trigger is pulled when a large fraction of the molecules hit the boiling
point together and turn to steam. Is it exothermic?
It might seem to be, but the transition is highly endothermic and absorbs a
lot of energy. It's pretty vigorous, not explosive.
The transition takes place at an precise temperature that depends only on
the barometric pressure. Land is nearly all above sea level, so the actual
bp is lower than 212 F. Of course, in the mine lunch room/ safety chambe=
r,
they'd cook the heck out of their Chile-mac if they boiled it at 216(+) =
F.
Cheers, Mabuhay -RayO, aka Opa!
"The difference between a violin and a viola is that a viola burns longer. "
 - - Victor Borge
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11) From: raymanowen
" they'd cook the heck out of their Chile-mac if they boiled it at 216(+)
F."
Not so! The rescue shelter was actually above mean sea level. Shoulda looked
closer... -ro
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12) From: Allon Stern
On Oct 20, 2010, at 5:29 AM, raymanowen wrote:
<Snip>
Thank you for playing.
Microwave ovens don't heat evenly. MORE evenly than applying heat only to the bottom of a pan, but still unevenly.
It sweeps an uneven field of energy around using stirrers, and rotates the object being heated through the uneven field.
it stirs the energy, not the food. but it's still uneven.
starting with filtered water and a clean bowl in the microwave, it's easy to superheat the water. It's more about lack of nucleation points than even heating, though. Most metal pans will have more nucleation points than a glass container; we just don't tend to microwave in metal pans.
-
allon
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13) From: Yakster
I guess that's the reason that they have rotating turntables in the
microwave, to move the food around in the EM field to even out the heating.
-Chris
On Wed, Oct 20, 2010 at 7:07 AM, Allon Stern  wrote:
<Snip>
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