HomeRoast Digest


Topic: Whirley-pop chaff (17 lines)
1) From: Leslie Smith
Chaff stays inside the pot while I'm roasting and becomes dark brown.  I 
never roast more than about 15-20 seconds into second crack, and usually 
less, so I don't generate huge amounts of smoke, but the smoke I do get 
stays inside the pot, which has a closed top (with small vents that let 
only small amounts of smoke out).  Then I take the whole pot out onto the 
porch and dump it into a colander, so the bulk of the smoke goes out there 
(and leaves a pleasantly caramelly coffee roast smell for a day or so).
   - Leslie
At 06:06 AM 11/20/02 -0800, you wrote:
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