HomeRoast Digest


Topic: report on Wok (35 lines)
1) From: Gary Zimmerman
Alpha Bitch (er, Cathy) wrote:
<Snip>
I tried roasting in a wok once, based on Jim Gundlach's example and his 
descriptions of the process.  I was between Whirley-Poppers, and was 
desperate to roast.  My wok's probably not the best, and I've only tried it 
the one time, but it was FUN!
My results were Horribly Uneven, though I agitated the beans as best and 
continuously as I could with a large wooden spoon and the large metal 
padle-thing that came with the wok.  I had tried a one-cup volume of 
beans.  I roasted inside over my relatively small stove.  (Be sure you can 
disconnect your smoke alarms if you try this.)
But it was certainly an education!  Watching the stages of the roast 
progress right there in front of me in the open pan was great.  Really got 
to see and smell the changes.  The coffee wasn't the best I've done, but it 
wasn't horrible by any means - the unevenness made for an interesting brew.
Based on ABCathy's results, maybe I'll try it again, agitating more 
furiously or with more beans or maybe a lower flame.
For those of you unhappy with the results of this technique, I recommend 
the Whirley-Pop stovetop popcorn popper.  You can't do as much (I do a cup 
of beans), but it's a similar conduction method, and the vanes keep the 
beans agitating nicely.  I usually get a pretty even roast, except with the 
Yemen Raimy.
-- garyZ
Whirley-drip(paper)-black
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