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Topic: Poppery vs drum (16 msgs / 331 lines)
1) From: fred
Hi all,
I have the Lowe's can (thanks to Jim Brockman) and one of the 30 rpm motors
from Dan B.  Am waiting on a spit I won on ebay.  I'm slowly gathering my
comopnents and hope to have the BBQ roaster done soon after the holidays
(have to do a little chore called painting the house right after Christmas).
I do like my Hottop (even with its quirks), but I want the capacity of that
trash can.  When you go though 1 to 2 pounds a week, you become intereseted
in the volume of the roast in addition to quantity.  (I keep eyeing the
clothes dryer...just wondering...)
Fred Langer
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2) From: Jim Brockman
just ran two 1 pound roast using the new "high speed" 30 rpm
motor from Dan on my BBQ Weber/Frontgate.  Shaved a minute
off each roast ( down to 18-19 min. per pound at 460
degrees), and achieved my goal of a very even roast color.
On the drum roaster, slow is bad: 3 rpm not so good, 6 rpm
is much better and 30 rpm is great.  I may be thru
experimenting for a while.  Thanks Ed, Dan and Fred for
support.      Jim Brockman in Florida
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3) From: floyd burton
Jim can you hear the cracks or is the rotating drum too loud.  30 RPM sounds
like it would be really cookin-that is a rev every 2 seconds if my math is
right.

4) From: Oaxaca Charlie
 Higher rpms are definately good for drum roasting. Pro units
run over 50 rpm. I'm doing fine with 20, but it's not a large
drum.
Charlie
--- Jim Brockman  wrote:
<Snip>
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5) From: David Westebbe
<Snip>
<Snip>
Congrats, Jim!  That sounds way cool.  It sounds like you've the roast time
almost spot on.
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6) From: James Gundlach
On Friday, December 20, 2002, at 06:13 PM, Jim Brockman wrote:
<Snip>
I'd worry about creating some baked flavor if you go over 15 minutes or 
so.
Jim Gundlach
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7) From: Oaxaca Charlie
--- James Gundlach  wrote:
<Snip>
 That's a common worry. Every pro roaster tells me that more
than a 12 minute roast will be baked. Mine go 25 minutes(4 lbs)
and somehow taste better than the same beans quicker roasted in
a $30,000 roaster in 10 minutes. Go figure
Charlie
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8) From: Ed Needham
Ahhh...that would be an advantage to a thicker drum...quiet!
Ed Needhamhttp://www.homeroaster.comed
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9) From: Ed Needham
What you say makes perfect sense Jim, in light of everything I know about
roasting, but I am getting incredible roasts on my BBQ grill roaster and they
are running as much as 22 minutes.  I can't explain it, but it works and the
coffee is the best I've ever roasted.
Thermometer temps of roasting air are at 500 to 525F also.  Scratch your head
on that too.  I wish someone 'could' explain those times and temps to me.
And yes, the stopwatch is accurate and the Pelouse thermometer has been
calibrated.  Go figure.
Ed Needhamhttp://www.homeroaster.comed
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10) From: Ed Needham
Charlie...You gonna tell them that pics of your brick oven roaster are up or
am I? http://www.homeroaster.comed">http://www.homeroaster.com/ovenrst.htmlEd Needhamhttp://www.homeroaster.comed
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11) From: Oaxaca Charlie
--- Ed Needham  wrote:
<Snip>
OK, Ed you told 'em. 'Course that's the "old" version. The new
one's so new there hasn't been time to take a picture yet, what
with all the Christmas roasting. Global warming must have jumped
a notch the last week with all the ROASTING. My goodness I never
roasted near so much before I had an electric motor to turn the
basket. My arm will soon shrink to the size of a normal man's.
  PS  Oh, Rick-did I mention that I have a 4LB ROASTER with a
MOTOR? naner naner naner...;o)
Charlie
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12) From: Ed Needham
How big is the drum on the 4 pound roaster Charlie?
Ed Needhamhttp://www.homeroaster.com
ed
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13) From: Oaxaca Charlie
--- Ed Needham  wrote:
<Snip>
 It's about 15" long and 9" in diameter. The 6 pounder will be
about 21" long. May end up with a 3', 10 lb roaster eventually,
but since I have to remove the basket when the roast is ready,
the weight of a very very hot basket becomes a serious and
dangerous factor to consider. I'd make the diameter larger, too,
but the mouth of the oven is small, for thermodynamic
reasons.Something like that, anyway. Any more than 4 lbs in this
one ends up filling the basket too much when the beans expand
and they need room to move, always. 
Charlie
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14) From: David Lewis
At 8:38 PM -0800 12/20/02, Oaxaca Charlie wrote:
<Snip>
Best available info (like from Carl Staub at Agtron) says that slow 
roasts are fine as long as the temperature of the bean mass keeps 
increasing with time.
Best,
	David
-- 
"To announce that there must be no criticism of the President, or 
that we are to stand by the President right or wrong, is not only 
unpatriotic and servile, but is morally treasonable to the American 
public."
     -- Theodore Roosevelt
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15) From: James Gundlach
I checked my notes.  The roast that I learned to identify the "baked 
taste" was a 25 minute roast.  I guess the fear of the baked taste has 
kept me from exploring the range between 15 and 25.
      Jim Gundlach
On Friday, December 20, 2002, at 10:38 PM, Oaxaca Charlie wrote:
<Snip>
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16) From: Oaxaca Charlie
 I visited a number of roasters in Oaxaca, mostly using 20 kilo
drum roasters that all took well over an hour to roast and 20
minutes to cool down. They all had baked flavors in the roasts.
They seemed underpowered, heat wise, turned too slow and had no
controls for airflow. Agitaters were minimal bumps. Home
businesses roasting 10 lbs at a time on tortilla plates have the
same problem, only with uneven colors.  Everyone is wishing they
could afford a new 5 kg air roaster that does a batch every 5
minutes. I didn't recognize the make, but they cost about
$15,000 compared to only about $3,000 for the big drum roasters.
Before I super insulated my oven I was getting some 40 minute
roasts that tasted like malted barely, never reaching second
crack. Some folks still ask if I have any of that"real sweet
coffee" (yuk)
 Charlie
--- James Gundlach  wrote:
<Snip>
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