Live dangerously - cobble together a Turbo-Crazy roaster. Get yourself a
Turbo Air oven (goes to 500 degrees but doesn't agitate) and a Stir-Crazy
popcorn popper (the 8-quart is best). You'll also need a small box fan and
a shallow box. Oh, and some pot holders, a strainer, and a large spoon.
Set the base of the Stir-Crazy in the shallow box (it catches the chaff).
Plug it in and dump on about 1 cup of green coffee. Set the top of the
Turbo Air-oven neatly over the popper base and set it to 500 degrees.
You'll hit second crack in around 6 - 8 minutes at which time things become
rather interesting if you haven't planned ahead. You need to take off the
air-oven top and set it on its stand. You *did* remember to have the stand
ready, didn't you? If not you've got a 500 degree object to set
*somewhere*, and soon. Unplug the popper base or just let the rotating arm
keep agitating the coffee while you dump it (remember, the popper gets *hot*
so you can't just leave the coffee there to cool). You'll really want to be
using potholders or oven mitts at this point - the air oven top overlaps the
popper handles so they tend to be, shall we say, a bit warm. Dump the
coffee out into the strainer and hold it over the running fan. You may see
a bit of chaff at this point . Use the large spoon to
stir the coffee as it cools. I start with a very large, shallow strainer I
got at the local asian grocery (great place for kitchen gadgets), then dump
into a large 'regular' screen-type strainer and pour back and forth between
the large strainer and a thin-steel colander. After a minute or so the
coffee is cool enough to stir with your hand. I seem to agitate better with
my hand than a spoon plus I can feel how warm the coffee still is. It
should be cooled to room temperature within 3 - 4 minutes. 1 cup of green
coffee roasts into about 1 pint.
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