HomeRoast Digest


Topic: _+50f_ambient_Rosto_roasting (31 lines)
1) From: Charlie Herlihy
--- Mike McGinness  wrote:
<Snip>
 I've been using the FR outside while waiting for the brick oven
to heat up. About 20 degreesF. I still need to stall the roast a
few times when doing 90 grams or so, but when I roasted my last
20 grams of Kona it took 15 minutes to just barely hit second
crack. I'm using the soup can chimney and for 90 grams I have to
stir the beans with a pencil for a minute or so untill they
float freely. I'll be able to roast with the FR outside all
winter no problem,looks like, still needing some cooling now and
then to stretch out the roast profile. If a nasty arctic front
ever comes accross the Rockies and blasts us with below zero
temps, as happens every 5 years or so then the FR will really be
put to the test. The brick oven has already shown that it can
roast just fine in minus 20 F, but I tend to wimp out after an
hour or so when it gets like that. Have a nice, safe flight,
Mike
Charlie
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