HomeRoast Digest


Topic: Heat Gun Roasting (19 msgs / 388 lines)
1) From: Martin Lipton
This is a multi-part message in MIME format.
Hello List,
This is my first email to the list.  I posted something similar on =
CoffeeGeek.com., and know how double posting can be annoying, so I can =
use some advice on how you decide where to go with a question. 
    Here's what's going on with the heat gun. I explored every old =
utensil around the house (air popper, iron pot, wok) with limited =
satisfaction while trying to decide on which out-of-stock, =
not-yet-available roaster to buy.  Been eyeing my Makita heat gun, but =
you know, this tool can do some serious damage.  I found the Sivitz  =
heat gun (travel roaster??!) and got inspired.
    My (ahem!) "technique" is to put 3 oz of greens into a fine mesh =
colander and set that into my large steel wok.  The wok protects the =
surface I'm working on and deflects and redistributes the air flow =
(blows out chaff as it's produced). I can agitate the colander within =
the wok and have no fatigue while wanding the heat gun with the other =
hand. Very even color--much more so than by stirring the beans directly =
in the wok.  However, of my initial trials, only the darkest are =
drinkable. I am wondering if all the roasting is taking place on the =
outer part of the bean because the agitation keeps the beans from =
absorbing heat in the interior.  First question: does the crack =
necessarily mean the interior of the bean has reached an adequate temp?  =
Would this indicate taking more time to the crack? (I have varied =
between 3 and 8 min.)
    I understand that "profiles" refer to the trajectory (curve) of bean =
temperature over time, and that there are several ways to measure those =
temps, or at the least, establish a baseline for comparing and =
correcting successive roasts.  I can't imagine how these =
temperature-based metrics can apply to my open-air shaking and jiggling. =
 I can see the roast perfectly, smell it somewhat, and hear every bean =
crack.  I'd like your suggestion for a promising bean (for this method) =
along with thoughts about a time-based profile aligned with the =
variables I can recognize and control (crack, smell, and color).  
Martin

2) From: miKe mcKoffee
From: "Martin Lipton" 
<Snip>
CoffeeGeek.com., and know how double posting can be annoying, so I can use
some advice on how you decide where to go with a question.
First welcome to the list.
   My (ahem!) "technique" is to put 3 oz of greens into a fine mesh
colander and set that into my large steel wok.  The wok protects the surface
I'm working on and deflects and redistributes the air flow (blows out chaff
as it's produced). I can agitate the colander within the wok and have no
fatigue while wanding the heat gun with the other hand.  ... First
question: does the crack necessarily mean the interior of the bean has
reached an adequate temp?
Most likely I'd say yes, for the particular bean(s) that have cracked.
<Snip>
3 and 8 min.)
Maybe yes maybe no. I have doubts as to this method being able to evenly
apply heat and hence evenly roast.
<Snip>
temperature over time, and that there are several ways to measure those
temps, or at the least, establish a baseline for comparing and correcting
successive roasts.  I can't imagine how these temperature-based metrics can
apply to my open-air shaking and jiggling.
But of course they do. You are still attempting to roast the bean regardless
the method. *Temperature based metrics* are a way of tracking and
replicating and do not replace the senses.
<Snip>
crack.  I'd like your suggestion for a promising bean (for this method)
along with thoughts about a time-based profile aligned with the variables I
can recognize and control (crack, smell, and color).
I have no suggestions for this method of roasting. Never heard of it being
done before. Doesn't mean you won't be able to make it work just that it
seems no one else has. Many have suggestions for *traditional* wok roasting
getting great reported results...
MM;-)
FrankenFormer Rosto Roastin' - Royally Balance Brewin'
Rocky grindin' - Miss Silvia brewin' too!
PNW HomeRoast List Gathering Info' URLhttp://home.attbi.com/~mdmint/coffee/pnwhrg.htm

3) From: AlChemist John
Sometime around 14:54 4/14/2003, Martin Lipton typed:
<Snip>
Welcome aboard.
<Snip>
This sounds promising.  One change in technique I might wonder about to 
help would be to roast just in the wok with not colander.  Is the air flow 
of the gun sufficient to move (blow) the beans around?  Maybe up the sides 
of the wok, and slide back down?  The other thought about your under 
roasted beans is that maybe you need to trap some of the heat so that the 
beans are in a hot environment, not just heating up individually. 
Regardless of my other suggestions, I think the heat lose is your biggest 
problem.  Since you are working with cooking equipment, how about one of 
those bunt(sp) cake pans with the whole in the center, upside down to trap 
the heat.  Should still let you see the beans, put the heat in the whole 
and trap heat all in one fell swoop.  Or it will not work at all :-)  Good 
luck and lets up know.
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalt

4) From: Martin Lipton
Thanks John for your thought on this.  Clearly, questions Remain:
Central to this "method" is the combo of the heat gun and colander. Gun to
apply heat, colander to achieve a very even mix and allow excellent sensory
feedback (smell, sound, color).  The flaw, as you seem to confirm, may be
that I am only controlling the temperature (and doing that very well, I
might add) on the outer surface of the bean, but the colander actually
serves to cool the beans.  I have some ideas about tweaking the method to
keep the beans both agitated and in a hotter environment that I will try and
report back.  If no success, I'll bail. It's not like I'm opposed to buying
a machine designed for roasting.
Martin Lipton

5) From: Bill Zambon
Just curious: for those of you employing the heat gun approach, which
heat guns are you using?
Bill Z
-- 
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 282-3160
(734) 272-7062  cell

6) From: Gary Townsend
 Bill Zambon  wrote:
 Just curious: for those of you employing the heat gun approach, which
 heat guns are you using?
I have a Black and Decker, I paid $35. 
for roasting a 1/2 # in a stainless steel Dogbowl 64 oz.
Check out the links at the SM's site, for better examples!

7) From: Ron_L
On Sat, 19 Feb 2005 13:12:07 -0500, Bill Zambon  wrote:
<Snip>
Wagner HT775...  $50-ish at Lowes or similar, but available online
refurb'd for around $25.  I have a link somewhere.  E-mail me off list
if you need it, but a google search out to turn it up as well...  It
has too heat settings that are helpful in controlling the roasting
time...
...ron

8) From: Bill Zambon
Black and Decker
Wagner HT775
Many thanks for responding. I very much appreciate it.
On another note: a few days ago I asked about coffees that might add
body to My MDLS. In response, I heard about Uganda coffee.. currently
unavailable, as welll as Sulawese... which I ordered in a five pound
sack... and is currently trekking across the country via UPS.
I do take suggestions pretty well... which is quite easy to do in my
current neophyte state.
Again, thanks.
Bill Z

9) From: Gary Townsend
Check out the Sweet Maria's website....
I feel like the old guy on top of the mountain, and when the young
dude hikes up a mile of rugged terrain, get's an obvious answer to the
question weighing so heavily on his mind.
YD: "What's the meaning of life?"
OD: "That question has already been answered by Tom...life is too
short for bad coffee...read everything on the website...what you seek
is in there. While you're at it...place my order for me...my WIFI
connection is down."
;-)

10) From: Bill Zambon
I've read the website, but was interested in which guns folks were
actually using here.
Bill Z
On Sat, 19 Feb 2005 13:09:03 -0600, Gary Townsend  wrote:
<Snip>
-- 
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 282-3160
(734) 272-7062  cell

11) From: Brett Mason
I have an off-brand "Ecoheat" 1100 W, but it doesn't come out much
because I love my skillet...
Brett
On Sat, 19 Feb 2005 14:27:35 -0500, Bill Zambon  wrote:
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

12) From: HeatGunRoast heatgunroast
I have a Makita 1100.  Robust, relatively lightweight, little
vibration.  1100F. About $75.   I estimate that I've run it for 2 hrs
per week for the last 2+ years (I also roast nuts with it).  All this
after many years (8?) of stripping paint and other projects.
Martin
On Sat, 19 Feb 2005 11:35:48 -0800, Brett Mason  wrote:
<Snip>

13) From: Bill Zambon
Thanks, Martin.
I notice on specs that cfm is 14. Do you find that adequate?
Sounds pretty darned rugged.
Bill Z
On Sat, 19 Feb 2005 13:43:10 -0800, HeatGunRoast heatgunroast
 wrote:
<Snip>
-- 
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 282-3160
(734) 272-7062  cell

14) From: Justin Marquez
A Wagner 2-heat gun, 1200 watts cost $29.95 at the local h'ware store.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.com Deja Moo: The feeling that you've heard this bull before.
On Sat, 19 Feb 2005 13:12:07 -0500, Bill Zambon  wrote:
<Snip>

15) From: Pecan Jim Gundlach
An old Wagner Power Stripper, only 1400 watt.  I've been looking to 
upgrade.
     Jim Gundlach
On Feb 19, 2005, at 1:27 PM, Bill Zambon wrote:
<Snip>
"The espresso machine is an accessory to the grinder, not the other way 
around."

16) From: Zara Haimo
I have a cheap (~$20) 1000 watt Wagner heat gun.  Nothing fancy, but it more
than does the job.  My whole setup cost me less than $35 including the heat
gun, a dog bowl, a long handled mesh strainer to fit inside the dog bowl, a
pack of wooden spoons, and a plastic storage box to keep it all in.  I've
been roasting since October with great results.  I roast about a cup of
beans at a time or about 1/3 pound which produces almost 2 cups of roasted
beans.

17) From: Jared Andersson
Mine is red, cheap and heavy and I took it from my brother when he
moved to Taiwan.  It doesn't blow very hard but gets real hot.  I
manage.  Jared
On Sat, 19 Feb 2005 19:20:29 -0800, Zara Haimo  wrote:
<Snip>

18) From: Dan
I just joined this list. I've done about 100 batches of coffee using the heat gun and think it's a very good way to begin to understand the roasting process. A friend dropped by when I was about to roast and I asked him to make this video, if anyone is interested. Any suggestions/improvements welcome.
I'm also designing a more automated roaster, but that will be another month or two.http://www.youtube.com/watch?v=boUmoMN4QXIdan
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19) From: Allon Stern
On Mar 2, 2010, at 5:43 PM, Dan wrote:
<Snip>
Details?
Using an industrial PID, or rolling your own?
How are you measuring temperature?
-
allon
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