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Topic: (long)Stir crazy/convec oven results, how about some input? (3 msgs / 112 lines)
1) From: Steve Walter
Okay, been roasting with the stir crazy/convection oven combo for a while now.  I disabled the heater on the stir crazy before any roasting.  My roasts vary a little bit in times, but generally this is what I get(this is my most recent batch, guatemalan): I start out at 475 degrees with first crack starting around 6:30 (45 seconds into the first crack, I turn down the heat to around 400 for 1 minute and ramp it back up to 450) and ending around 8:30, second crack starting around 12:30-13:00 with a rolling second happening about 45-60 seconds after start(if I let it go that long).  Some times the second crack may happen a little quicker (up to a minute).
         This is my first experience with anything other than a hot air popper, how do you think these results are?  I have no drum roasting experience as this method is a little closer to that than fluid bed.  I was surprised to see how the cracking of the beans is so spread out, and I don't mean time between first and second crack.  With the hot air popper, first crack was usually over in 30 or 45 seconds, same with second crack.  Now, from the time I hear my first sign of the first crack (and second as well) until it is over is much much longer, as you can see-up to 2 minutes.  Is this usual with this type of roasting method?  I realize the first sign is probably a premature bean or two as there may be 30 or 45 seconds from the "first sign" until I hear more cracks.  Let me know what you all think.  I am pleased with this method, especially since I can roast as little as 1/2 cup to 2.5 cups green beans.  Chaff hasn't been a problem, most of it blows out the crack between t
 he
 convection oven lid and stir crazy, the rest gets blown out as I cool the beans with compressed air in a collander.
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2) From: Ryuji Suzuki
I think the spread of cracks is typical of this sort of roasting. I
have comparable degree of spread with my current method, and the
spread is even wider if I use gas kitchen oven. I personally prefer
some degree of unevenness in roasts (well, many of my favorite beans
never roast evenly even in fluid bed roasters anyway) and I don't find
this degree of spread objectionable.
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
From: Steve Walter 
Subject: +(long)Stir crazy/convec oven results, how about some input?
Date: Sun, 4 Jan 2004 17:28:28 -0800 (PST)
<Snip>
  while now.  I disabled the heater on the stir crazy before any
  roasting.  My roasts vary a little bit in times, but generally this
  is what I get(this is my most recent batch, guatemalan): I start out
  at 475 degrees with first crack starting around 6:30 (45 seconds
  into the first crack, I turn down the heat to around 400 for 1
  minute and ramp it back up to 450) and ending around 8:30, second
  crack starting around 12:30-13:00 with a rolling second happening
  about 45-60 seconds after start(if I let it go that long).  Some
  times the second crack may happen a little quicker (up to a minute).
<Snip>
  popper, how do you think these results are?  I have no drum roasting
  experience as this method is a little closer to that than fluid bed.
  I was surprised to see how the cracking of the beans is so spread
  out, and I don't mean time between first and second crack.  With the
  hot air popper, first crack was usually over in 30 or 45 seconds,
  same with second crack.  Now, from the time I hear my first sign of
  the first crack (and second as well) until it is over is much much
  longer, as you can see-up to 2 minutes.  Is this usual with this
  type of roasting method?  I realize the first sign is probably a
  premature bean or two as there may be 30 or 45 seconds from the
  "first sign" until I hear more cracks.  Let me know what you all
  think.  I am pleased with this method, especially since I can roast
  as little as 1/2 cup to 2.5 cups green beans.  Chaff hasn't been a
  problem, most of it blows out the crack between the convection oven
  lid and stir crazy, the rest gets blown out as I cool the beans with
  compressed air in a collander.

3) From: Steve Walter
Ryuji, thanks for the reply.  Many more thanks for thinking of this great way of roasting.  I love it!  
Steve
Ryuji Suzuki  wrote:
I think the spread of cracks is typical of this sort of roasting. I
have comparable degree of spread with my current method, and the
spread is even wider if I use gas kitchen oven. I personally prefer
some degree of unevenness in roasts (well, many of my favorite beans
never roast evenly even in fluid bed roasters anyway) and I don't find
this degree of spread objectionable.
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
From: Steve Walter 
Subject: +(long)Stir crazy/convec oven results, how about some input?
Date: Sun, 4 Jan 2004 17:28:28 -0800 (PST)
<Snip>
while now. I disabled the heater on the stir crazy before any
roasting. My roasts vary a little bit in times, but generally this
is what I get(this is my most recent batch, guatemalan): I start out
at 475 degrees with first crack starting around 6:30 (45 seconds
into the first crack, I turn down the heat to around 400 for 1
minute and ramp it back up to 450) and ending around 8:30, second
crack starting around 12:30-13:00 with a rolling second happening
about 45-60 seconds after start(if I let it go that long). Some
times the second crack may happen a little quicker (up to a minute).
<Snip>
popper, how do you think these results are? I have no drum roasting
experience as this method is a little closer to that than fluid bed.
I was surprised to see how the cracking of the beans is so spread
out, and I don't mean time between first and second crack. With the
hot air popper, first crack was usually over in 30 or 45 seconds,
same with second crack. Now, from the time I hear my first sign of
the first crack (and second as well) until it is over is much much
longer, as you can see-up to 2 minutes. Is this usual with this
type of roasting method? I realize the first sign is probably a
premature bean or two as there may be 30 or 45 seconds from the
"first sign" until I hear more cracks. Let me know what you all
think. I am pleased with this method, especially since I can roast
as little as 1/2 cup to 2.5 cups green beans. Chaff hasn't been a
problem, most of it blows out the crack between the convection oven
lid and stir crazy, the rest gets blown out as I cool the beans with
compressed air in a collander.---------------------------------
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