HomeRoast Digest


Topic: 'Turbo' Roasting --> was:Fresh Roast+, short roast times (46 lines)
1) From: Chris Beck
Well, I ran two roasts this afternoon in the Betty Crocker.  Used a 
generic Columbian that I got from Gonzo.
Here's the procedure:
1) Put low rack and perforated metal 'diffuser' pan into oven.
2) Turn on to 350F and let warm up.
3) When it hits 350F, dump about 1 cup of beans into the pan, evenly 
spread out.
4) Replace lid and start timer
5) At about 3 minutes, remove lid and stir beans lightly to ensure even 
roasting.
6) When the oven reaches 350F again, crank thermostat up to 450F.
7) At about 7 minutes, first crack starts, and is drawn out over a 
minute or two.
8) At about 10 minutes, second crack starts, again, not a real 
'agressive' second crack.
9) When I decide it's 'done', I remove the top, grab the inner pan with 
my channel locks and carry it to where I can dump the beans into a big 
pan for cooling and chaff removal.
This is the same procedure as Ryuji Suzuki uses.
During the roasting, I'll gently shake the oven to distribute the beans 
around.  Some chaff blows off and swirls into the bottom of the roaster. 
 The rest comes off when you cool the beans.  Definitely not the 'easy' 
way to roast, but it 'should' make a nice profile.  We'll see.  The 
roast is quite even (not quite as good as my Gourmet), but certainly on 
par with any drum roaster.
I could see roasting easily double (2 cups) of greens if there was a 
good way to stir the beans (and not using a Stir Crazy bottom).  I'm 
going to have to find a gear motor and make a stirring unit with a shaft 
coming up through the bottom of the glass bowl.  But, 1 cup per roast is 
enough for just me, and I really want to use it for espresso.  I'll try 
that next and see how it compares to my air roaster fleet.
Chris
Angelo wrote:
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