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Topic: wok roast (13 msgs / 374 lines)
1) From: Catherine Marley, M.D.
I wok roasted 1/2 lb. Ethiopian Harrar longbean (city) and 1/2 lb java Jampit
'02 (full city) 2 days ago, mixed it 50/50 and tasted it today.  Absolutely
fabulous. Mellower and fuller flavored than the same blend done in the FR+.  The
wok takes about 15 to 20 minutes to a rolling 2nd crack, depending on the bean.
It also takes some patience, but if you have the time, and don't mind stirring
for 20 minutes, it is so much more intimate a relationship with the beans - you
can really see, smell and hear them.
-- 
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Charlie Herlihy
Dr. Cathy wrote;>I wok roasted 1/2 lb. Ethiopian
<Snip>
 Good going, Cathy. My first wok roast ended up being
my worst out of at least 4,000 roasts (baked dark
outside, but raw inside). Another try after reading
Jim's instructions more carefully came out fine. How
was your first one with the Guatemalan? And was your
stove fan able to handle all that smoke from the
Jampit?
Charlie
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3) From: =?iso-8859-1?q?Bob=20Cassinelli?=
 Wok roast?? 
" 'Splain Lucy "
How do you Wok roast? 
 
  Charlie Herlihy  skrev: Dr. Cathy wrote;>I wok roasted 1/2 lb. Ethiopian
<Snip>
Good going, Cathy. My first wok roast ended up being
my worst out of at least 4,000 roasts (baked dark
outside, but raw inside). Another try after reading
Jim's instructions more carefully came out fine. How
was your first one with the Guatemalan? And was your
stove fan able to handle all that smoke from the
Jampit?
Charlie
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4) From: David Marley
I tried this yesterday after reading your post a few days ago.  I did 9 oz.
in my wok and got a mostly uneven roast.  I have a weber themometer but I
can't get a good temp reading so I just left it at High.  You didn't cover
it did you?  I left mine open and it took me about 20 min. or so also.
However, I had a very uneven roast.  I brewed a pot in my yama this morning
and it was good, but not great.  How vigerous is your stirring?  I did like
the larger bach size though.
David Marley
the "other" Marley

5) From: Dan Bollinger
This is a multi-part message in MIME format.
Here ya go, Bob! http://www.sweetmarias.com/skilletmethod.html  Wok roast?? 
  " 'Splain Lucy " 
  How do you Wok roast? 
   
    Charlie Herlihy  skrev: 
    Dr. Cathy wrote;>I wok roasted 1/2 lb. Ethiopian
    >Harrar longbean (city) and 1/2 lb java 
    >Jampit
    >'02 (full city) 2 days ago, mixed it 50/50 and tasted
    >it today. 
    >Absolutely
    >fabulous. Mellower and fuller flavored than the same
    >blend done in the 
    >FR+. 
    Good going, Cathy. My first wok roast ended up being
    my worst out of at least 4,000 roasts (baked dark
    outside, but raw inside). Another try after reading
    Jim's instructions more carefully came out fine. How
    was your first one with the Guatemalan? And was your
    stove fan able to handle all that smoke from the
    Jampit?
    Charlie
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6) From: Charlie Herlihy
Dan Bollinger wrote;>Here ya go, Bob! 
<Snip>
 Actually Jim Gulach has the wok method down better
than that and so, apparently, does Cathy. Jim's
instructions are somewhere in the archives. As I
remember them -basicaly preheat your wok over meadium
heat, pour in your 1/2 lb. of beans and not only stir
but, and this is vital, scoop and drop with a large
mouth spoon. Just stirring or shaking, however
vigorously, will still have beans in direct contact
with the hot metaltoo long and being scorched. Keep
scooping so that they are mixed as evenly as possible.
A wok roast of 1/2 lb. on high heat will certainly
give an uneven roast. A real melange of dark and
light. Using a cast iron frying pan is similar. Best
to tilt the pan a lttle and scoop and drop the beans
constantly for the best roast. I roasted 100s of lbs
this way, believe it or not. I don't see how covering
the pan with that much coffee in it would work as
well, but it would be faster.  
Charlie
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7) From: Catherine Marley, M.D.
Charlie Herlihy wrote:
<Snip>
The Guat was fine, but a bit on the light bodied side for me, but quite
enjoyable. My kids came over and drank up all I had of it, and just as well - I
guess I just like the heartier flavors of the Africans and Indonesians.  My
exhaust fan did just fine.  In fact my daughter entered the house just after I
finished roasting and inhaled deeply and commented on the wonderful aroma - said
there was no hint of smoke to smell.  I guess I have just the right wok - a 13
inch heavy anodized aluminum knockoff of Calphalon, and the right gas flame to
produce a really nice even roast.
-- 
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

8) From: Catherine Marley, M.D.
David Marley wrote:
<Snip>
David, I stir almost constantly, pulling the beans up the side of the wok.  I
cover it for several seconds at a time and then agitate the beans, cover,
agitate, cover,  agitate, and so on.  After first crack, (at about 9 to 10
minutes), I tend to leave it covered longer so as not to lose too much heat.  I
think I fortuitously have the right combination of gas pressure and wok that
makes an even roast.  Second crack starts at about 18 minutes.  I do not like
really dark roasts - they taste of charcoal to me, but I do like a fully
developed roast that brings out the chocolate (I love bittersweet chocolate). 
It seems that this heavy wok is just right for a half pound or so.  I will do
the same combo in the FR+ and the wok and see if I can tell the difference.  But
first I have to get some more Harrar!  My bean box is full at the moment, and if
I order the minimum $15 I won't have anywhere to put them.  Maybe I can use some
of the Yemeni instead......
-- 
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: Catherine Marley, M.D.
Charlie Herlihy wrote:
<Snip>
Charlie is right.  You have to turn the beans - something like folding in
eggwhites in a soufflé - so that every bean is heated uniformly.  I am sure too
lightweight a pan or too high a flame would scorch the beans and not roast
them.  Patience and attention to the process is important, but I think the heat
transfer characteristics of the wok are probably more important.
-- 
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

10) From: Catherine Marley, M.D.
Wok roast? You take about a half pound of greenies and throw them in a hot wok,
and stir with a big metal spoon so that each bean gets evenly browned.  When
they are the way you like 'em you shut off the gas and pour them in a colander. 
Take them outside and shake the colander and blow away the chaff (winnow them).
-- 
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.lhasa-apso.orghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

11) From: jim gundlach
On Friday, August 9, 2002, at 05:39 PM, Charlie Herlihy wrote:
<Snip>
I've got a limited window for internet access here while I'm  on the 
road so I will add a couple of quick comments.
    First,  It takes a lot of heat to roast in a wok.  I have a 
restaurant gas range and I use the strongest burner, I think it is about 
30,000 btu's, and it will only handle about a pound and a half in under 
15 minutes.  I find that roasts that go over 15 minutes lose something.  
It is important to not to roast more than your burner will handle.
    Second, I can agitate the beans better in a round bottomed wok than a 
flat one.  I try to mimic the action of a cement mixer when I stir.  
Since I am right handed I remove beans from the wok on my right and and 
put them on top of the beans on the left.  The addition of beans on the 
left pushes the beans to the right and the faster I move the beans, the 
less time the beans on the bottom spend in contact with the hot part of 
the wok.  Also my wok is reasonably  heavy, probably more than five 
pounds and over 1/8 inch thick.  And I am looking for a heavier one.
    Third, I am playing with profiling now and find they way of stirring 
the beans as well as the level of heat can play an important role in how 
the beans roast.  When I am trying to add heat as fast as possible I use 
a large spoon to scoop up beans from one side and lay them on the top of 
the beans on the other side of the wok.  That is, the newly heated beans 
are put on top of less heated beans so that when they lose some of their 
recently acquired heat most of it goes to other beans.  When I want the 
heat to be added at a slow rate I quickly but gently toss the beans 
through the air to the receiving side of the wok.  When I started, I was 
mainly concerned with stirring fast enough to avoid scorching but there 
is  a lot of room for variation in heating rate while preventing 
scorching at one end and avoiding baking at the otheer. If I want a 
bracketed roast, I simply remove some of the beans earlier and put them 
on the griddle to cool.
Jim Gundlach
   On the road in Oklahoma
<Snip>
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12) From: Catherine Marley, M.D.
David Marley wrote:
<Snip>
David, I am trying to guess why your roast was uneven.  I did a batch of Kenya
auction '01 and some Miel today in the wok.  The Miel was roasted to a city+ and
stopped at about 13 minutes when the first outlier snap of second crack was
heard.  The Kenya was taken a few seconds into 2nd crack and stopped at 15
minutes.  
Photos at:http://www.lhasa-apso.org/private/kenya.jpghttp://www.lhasa-apso.org/private/miel.jpg
Would you call these uneven roasts?  To my eye they are no more uneven than I
get with the FR+. 
For the conservation of the Tibetan Lhasa Apso,
Regards, Cathy
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

13) From: David Marley
That is even roast in my books!  From the other helpful posts I think my Wok
is too wimpy!  It's a Wal Mart brand.  It is heavy, but not cast iron or
anything like that.  I am going to try and find a big ol' wooden spoon.  I
doubt my heat was too high because I hit 2nd crack at 20 min. or so.  I
don't see how i'll be successful at the covering method however... but your
inspiring me to keep trying.  I just hate wasting good beans on a sub par
roast.  I am still using my samples from the SCAA this year for most of
this.
David Marley
Wok in training


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