HomeRoast Digest


Topic: [Who needs a HotTop?] (6 msgs / 130 lines)
1) From: Catherine Marley, M.D.
I tried my hand at wok roasting today.  Took a half pound of Guat Antigua and
threw it in the wok and turned on the gas to high, and stirred slowly.  It took
a long time to get to the yellow stage - probably should have preheated the
wok.  first crack was at about 9 minutes and the beans continued to crackle for
at least 3 minutes.  I let them reach the slightly satiny stage that immediately
precedes second crack, then stopped the roast, and winnowed out the chaff in a
colander out on the back deck.
The roast turned out surprisingly even, and the aroma was very good. (Photo
athttp://www.lhasa-apso.org/private/coffee.jpg)Final weight was 235 grams. Packed it in jars, to rest for a few
days.  Let you all know how it tastes day after tomorrow. 
-- 
Regards, Cathy
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2) From: Charlie Herlihy
 Dr,Cathy wrote>I tried my hand at wok roasting today.
 Took a half pound of Guat 
Antigua and
threw it in the wok and turned on the gas to high, and
stirred slowly.  
Final weight was 235 grams. Packed it in jars, to rest
for a few
days.  Let you all know how it tastes day after
tomorrow. 
That sounds and looks good, Cathy. The most amazing
thing is that it apears to have gained about 1/4 oz.
in weight! 
  
Charlie
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3) From: Catherine Marley, M.D.
Charlie Herlihy wrote:
<Snip>
Charlie, you forget.  My half pound weighs 240 grams! :-)  Actually, i didn't
measure it prior to roasting - it just looked like about half a 1 pound bag.  I
was amazed at how evenly it roasted - and over a half pound at a go.
-- 
For the conservation of the Tibetan Lhasa Apso,
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4) From: James Gundlach
On Sunday, August 4, 2002, at 07:31 PM, Catherine Marley, M.D. wrote:
<Snip>
Cathy,
     I'm surprised that you did not mention the smoke.  I can shut the 
kitchen off from the rest of the house, it was built that way so the 
slaves could cook without subjecting the master to added heat in the 
summer, and let the kitchen air out after I roast.  Did you notice how 
much more you can sense what is going on?
Jim Gundlach
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5) From: Charlie Herlihy
Jim Gundlach wrote>Cathy,
     I'm surprised that you did not mention the smoke.
 I can shut the 
kitchen off from the rest of the house, it was built
that way so the 
slaves could cook without subjecting the master to
added heat in the 
summer, and let the kitchen air out after I roast. 
Did you notice how 
much more you can sense what is going on?
Jim Gundlach
I'm sure Cathy will reply, but I was thinking the very
same thing. Had she roasted a bit into second crack
then I'd bet the smoke would have been one of the main
items in that post! 
Charlie
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6) From: Catherine Marley, M.D.
James Gundlach wrote:
<Snip>
Jim, I roast right next to the range hood, and really did not have much smoke. 
I did not do a dark roast - kept it between city and full city - beans are just
a nice mahogany/rosewood color - the photo is a good match - so that is perhaps
why I did not get as much smoke as i expected.  I liked how I could really watch
the development of color and aroma as the roast progressed.  The first crack was
prolonged in the wok, and I stopped before second crack even started, but the
roast progressed nicely. I expect 2nd crack would have begun at about 15 minutes
if I had let it go that far.  Next time I do the wok roast I will preheat the
pan, and time it more accurately.  I brewed up a cup after only 4 hours.  Not
bad - nice flavor.  I will brew it each day to find the sweet spot.
-- 
Regards, Cathy
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