HomeRoast Digest

Topic: More thought on 1st wood roast. (9 msgs / 240 lines)
1) From: Les & Becky
Hey, Scott thanks for the reply and the humor.  No, I was afraid of burning
the beans.  With proper rest, the  Uganda is nice and smooth with a hint of
spice when hot melting into its usual chocolate notes as it cools.  Hey it
was fun and scary.  I learned to respect those that roast over fire.
Variables hitting you from every direction.  Do I have the beans too close,
too far from the flame?  Is my fire too big or too small?  Am I moving the
beans enough or too much.  How much time has gone by?  Is that a bean crack,
or the crackling of the fire?  What does the neighbor think?
Nope, it was an open can.  This made it nice to look in.  When the roast was
done, I grabbed my air compressor nozzle and cooled them real fast by
blowing through the holes I drilled under the can.  a 5hp 60 gal. compressor
can cool beans real fast!

2) From: John - In Deep Southern Texas
OK Les, now help me talk my wife into getting that fast cooling compressor.
I'm about to give this mess a shot just to experience it for myself.  I
figured I could dump them onto a screen to cool them.  I wonder how they
cool them up in Shorter Alabama?
John - trying to remember where I left the burn ointment

3) From: jim gundlach
On Sunday, May 19, 2002, at 04:31 PM, John - In Deep Southern Texas 
In the kitchen I have a restaurant range that has this griddle, solid 
steel, half an inch thick and 22" x 24" in the other directions.  I just 
make sure it is cool when I roast and pour the hot beans on it . It just 
sucks the heat right out of the little critters.  They stop smoking 
almost instantly and are cool enough to touch in about half a minute.
Jim Gundlach
roasting over pecan wood fires
in La Place - that's near Shorter - , Alabama
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4) From: Charlie Herlihy
Charlie                          p.s.I'm sending a "hillbilly review" on the Costa Rica Tarrazu miel tomorrow that will be long, rambling, and controversial-delete it if you are already convinced that I'm a nut case
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5) From: Photogal1966
Just a comment on cooling beans.
A dear friend from Africa gave me what she called a traditional coffee 
cooling mat.
It is used in the coffee roasting hospitality ceremony that she did in her 
home country. It is handmade of native grasses, and it cools the coffee very 
well. Plus, the more you use it, the nicer it smells with all the coffee oils 
on it.
Anyone else ever seen or heard of one?

6) From: John - In Deep Southern Texas
    Let me tell you that I would weigh 750 pounds if I hung out with those
people!  They are all thin to normal in size so they must really work during
the week.  We roasted up two pounds of local beans over a brick fire pit.
Javier has a globe affair somewhat like the one on Tom's front page, but a
LOT bigger.   He can turn out 8 pounds with it and normally does - but I
have the feeling they pulled out their premium beans for the fiesta.  We
roasted, then Javier used the same pit to roast four chickens at a time -
filled with (of all things) fruit.  Sounded like I wouldn't like it - but
MAN was that good.  We ate things that I've never seen and couldn't
pronounce if I had to.  It was all wonderful.  Then with out any todo they
pulled out a La Pavani Lusso machine and we made some "to kill for" shots.
It wasn't the absolute best shots I've had but they beat anything I've ever
bought!  I have about a pound of the roast sitting on the counter that is
going into the Solis in the Morning!   All in all - you have to love smoke!
You have to have a great sense of smell and/or timing - I had no idea the
stage of the beans when Javier pulled them off the fire and dumped them on a
steel table top.  They were about a Viena roast - and they were all exactly
the same color.  My goal now is to just do a roast like that once!

7) From: John - In Deep Southern Texas
    Not in person, but saw a piece on Africa where they showed them tossing
the coffee in a rather large hoop (2 feet across) to seperate the chaff -
and now I can see that it would also cool the beans.  Its amazing to watch
them throw grain with those things (that I have seen) they never miss a
John - loving life in the slow lane

8) From: Les & Becky
This is a multi-part message in MIME format.
  I used one of those large cans, and only roasted 1/2 pound.  The 2ft. =
long 1/4 inch threaded rod has a nice bounce in it, and I found the =
beans moved very well with just a little up and down movement and the =
bounce.  I didn't lose any beans!  As I write, I am drink a fine =
Americano from that roast, tramped with my new tamper!  The holes in the =
can defused the stream of compressed air nicely, and I do have an =
excellent filter on my compressor so I didn't have to worry about =
contamination from the compressor.  If you go the compressor route, make =
sure you have an inline filter!
  Roasting over myrtlewood fires in Oregon

9) From: Henry C. Davis
This is a multi-part message in MIME format.
I second the idea of a filter, and for everyone considering a compressor for
any reason other than industrial or REALLY heavy or constant personal use,
an oil-less unit (of the new type) is a really good idea as much of the
contaminant in air compressor air is from the oil to lube the compressor and
the moisture collection in the tank. An oil-less compressor (they don't cost
much more, and often on sale they cost less than the comparable size oiled
ones) and a good filter to remove or block the stuff from the condensation
go a long way to producing clean compressed air for everything from painting
to cleaning roasters and cooling beans. I just can't get my wife to let me
run a line directly into the kitchen.... wonder why? :-)

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