HomeRoast Digest


Topic: Thanks-popper roasting (2 msgs / 52 lines)
1) From: James S. McCafferty
To Deward, Henry and Bart:
Thanks for the valuable information.  What good friends you are.  A temp
retake at the hot air entry was 480F not 360F which was taken higher in
the chamber.  Cooling the beans on a metal surface was very effective.
The best time I could determine with no modifications on the popper has
been  a 4 minute roast which seems quite short.  Comments on roast time
will be appreciated.   Brewed flavor has been a dramatic improvement.
Jim McCafferty
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Henry C. Davis
Excellent. 480 sounds more like what I would expect. BTW, adjusting the
amount of beans will dramatically change the way the roast goes. When I use
a popper, for some kinds of coffee I tend to put more beans in it than will
actually be agitated by the popper by itself. You have to either stir them
or (what I do) hold the unit and shake it gently until the heat drives off
enough water from the beans to lighten them to the point the air stream can
keep them moving. For other beans I found a much smaller batch did better.
It takes a lot of fiddling. Mostly I use a Hearthwear Precision which, of
course, has a cool down cycle. Also, I tend not to like really dark roasts,
and you have to figure out just when to dump the beans from the popper to
avoid charcoaling them. :-)


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