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Topic: Snow Roasting (12 msgs / 223 lines)
1) From: R.N.Kyle
David that's certainly worth 10 addition CSA point. and a that a boy. =
BTW what part of the country do you live in?
Ron Kyle
Anderson SC
rnkyle

2) From: David Westebbe
It snowed today!  But I needed to roast coffee to have for Thanksgiving.  So
I put the roaster on the back deck, came inside, and kept an eye on the
thermometer.  It was MUCH harder to hear the cracks :)
I put a picture athttp://www.panix.com/~eskwired/pics/snowroast.jpgI was surprised that things seemed to turn out well.  It took around 12
minutes to do around 3/4 cup of Panama.  Ambient was close to 32, with no
wind to speak of.
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3) From: John Abbott
Dave,
	You get a CSA medal for this one!!  WELL DONE SIR! WELL DONE!!

4) From: R.N.Kyle
David wrote  I put a picture at =http://www.panix.com/~eskwired/pics/snowroast.jpgMike wrote
However, 7 CSA demerits for wussing out
 and not 'standing by' your roaster
Mike that may be a bit harsh, mabey just 3 points. after all he was =
within sight of the roaster.
Ron Kyle
Anderson SC
rnkyle
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5) From: R.N.Kyle
Thanks David, that is bit early for snow. calling for lake effect snow =
today, you may be roasting in the snow for awhile.  enjoying a cup of =
Rimi as I write this, 36 hrs rest, very good , needs more rest though to =
be great, slight grassy taste Roasted to city+ 
Ron Kyle
Anderson SC
rnkyle

6) From: Mike & Debi McGinnesss
From: "David Westebbe" 
<Snip>
Great pic. Fascinating that your 12min 'snow roast' is my exact target time for city 440f Panama.
(also Kona and...) Kudos for roasting in the snow. I Q in any weather and roast coffee in freezing
temperatures too (though roasting in uninsulated garage...) However, 7 CSA demerits for wussing out
and not 'standing by' your roaster!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting in Vancouver WA  USA
Just got in to Fort Bragg CA for tomorrow's Turkey Day with family. Long 12hr drive...
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7) From: David Westebbe
<Snip>
I'm in Newton, MA - Just outside Boston.  It usually doesn't snow until
January!
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8) From: David Westebbe
<Snip>
Well, I did turn the fan down/turn the heat up after the beans got to around
325F, and keep in mind that 3/4 cup is just about the load which produces
the fastest roast at full fan speed.  The temp seemed to stabilize at around
325 - It didn't seem like it was going to go up any more.  So I slowed the
fan to get extra heat.  I basically turned it down as low as I could, while
keeping good bean turnover.
<Snip>
Today's project is to Q a 21 pound turkey using some apple and pear wood. :)
The temp outside right now is in the teens :(
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9) From: Mike McGinnesss
From: "David Westebbe" 
<Snip>
Be interesting to hear how it cups compared to your usual roast. BTW, would is your more usual roast
time for same degree of roast?
<Snip>
Sounds excellent. I've used apple but not pear for smoking. (Using a Traeger I'm limited to pellets.
Have apple, cherry, oak, hickory, alder, mesquite & maple in my Q arsenal.) I volunteered to brine &
smoke a turkey and bring it with us to Fort Bragg but my Mother thought it would be untraditional.
Which is true for our family, but it would have been better!
MM;-) aka Kona Krazy miKe mcKoffee
Traveling with assorted vac' beany bags for my Zass Turkish Mill, French Press & Bodum Electric Pot
And my laptop...
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10) From: David Westebbe
<Snip>
It turned out to be pretty tasty.  It was lighter in color than usual -  not
that I have a real repeatable/repeated procedure.  I'm still experimenting
with every single roast.  I could roast it to that color in 3-5 minutes if I
were to turn the fan down lower than usual, and if the ambient were in the
summer range.  I think I kind of like the cold-weather roasting.  I'll see
what happens next time.
What is interesting (to me, anyhow) is that the temp of the beans went
somewhat higher than usual, while the color was nevertheless lighter than
usual.  Hmm...
<Snip>
The pear is good - like a fruit wood, but different from the other fruit
woods.  Not a big surprise.
I volunteered to brine &
<Snip>
Around my place, since I got into Q, smoked turkey is the tradition.  I made
some barbecued beef short ribs too, because my Father-in-law isn't into
turkey.  They were a big hit.
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11) From: Les & Becky
Nice picture!  I have a machine just like yours!  (3 to be completely
accurate)  However, I am running a "soup can " stack.
So, David where do you live!  We have been fighting the fog here in S.
Oregon.   I have been roasting at about 38 degrees, and I do 4 oz. at a
time.  If we want snow, we drive to it!
Les
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12) From: David Westebbe
<Snip>
I'm in the Boston area.  I like my hurricane lamp chimney, because it lets
me see in very easily.
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