HomeRoast Digest


Topic: large batch cooling update (3 msgs / 81 lines)
1) From: Oaxaca Charlie
 Since it seems like more homeroasters are moving up to roasting
over 1/2 lb. batches with home built systems I'd like to report
back on a new (to me ) method I switched to in December. I
learned it from an 86 year old woman who's been home roasting
for family and market sales for over 70 years. I dump my 5 lb
batches onto a palm frond mat, with a fan blowing air over it. A
little stirring and it's cooled and almost chaff free in less
than 2 minutes. I then roll the mat a bit, lift and pour into a
large bowl in front of the fan to remove the last bits of chaff.
 Old Marina doesn't use a fan because she still has no
electricity, she just knows that a thin layer of hot beans cools
quickly and cleanly on a mat.
 I've cooled about 1,000 lbs of hot beans on mine now and just
today had to turn it over because of oil build up. Another 1,000
lbs and I'll have to get another mat in Chinatown, if I can make
it to the city.
 I used to pour the hot beans from bowl to bowl, straining my
back, wasting time, and losing beans that missed the bowls. 
 It's very easy to see any burnt peaberries or other roast
defect when they're spread out like that. No more burnt fingers
from hot bowls, either. Simplicity.     Saludos all,
Charlie
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2) From: John Abbott
Charlie,
I'm betting Old Marina looks a lot better doing it than you :O)  Doesn't
she toss them with the mat?  I've seen women remove chaff by tossing it
gently into the air and catching it again in a gentle flowing motion. To
my mind's eye that makes a much more convincing 'home' roast than some
of these machines we're using (like hot tops ;O)  And it adds a whole
new category to "tossing a couple back" :O)
John - Just loving life in the slow lane
On Tue, 2003-02-04 at 15:22, Oaxaca Charlie wrote:
<Snip>
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3) From: Oaxaca Charlie
--- John Abbott  wrote:
<Snip>
 Marina still tosses grain in the air to remove chaff, but using
a woven basket. You *could* do that to cool and clean coffee,
but it's unessesary extra work. Just a few tosses after cooling
for chaff removal if you don't have a fan, but with a wide
mouthed basket. Growing her own beans, she's roasting 8 lb
batches on a clay tortilla plate over a wood fire. The smoke
from the fire almost makes me faint when I do it. Coffee smoke
is nothing compared to it. All of her coffee(full city roast) is
hand ground, measured a few tablespoons at a time onto pieces of
paper which are then folded just so and sold that evening or
next morning to families who buy just enough for their breakfast
or dinner pot of coffee. Everyone from 2 yrs old to 100 drinks
big bowls of it every morning and evening.  Great coffee.
Charlie
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