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Home Coffee Roasting


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134 replies to this topic

#31 col klink

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Posted 12 November 2003 - 03:50 PM

G.'s coffee rocks.

G'nite.

I second Matthew's opinion. When I was in Chicago back in October, I was very lucky to have some!

#32 Varmint

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Posted 12 November 2003 - 03:53 PM

G.'s coffee rocks.

G'nite.

I second Matthew's opinion. When I was in Chicago back in October, I was very lucky to have some!

Yup. He brought down (and left me) lots of his coffee when he came down for the pig pickin'.

Fat Guy's coffee is pretty good, too -- particularly when he just throws 8 different varieties of leftover green beans into his roaster. :wink:
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#33 MGLloyd

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Posted 13 November 2003 - 02:15 PM

I have recently started a new roasting technique to supplant my Caffe Rostos. Details can be found on coffeegeek.com in the home roasting talk forum, but I am using a heat gun and a stainless steel bowl. Using this technique, which has to be done outside, I am getting a tremendous throughput of roasted coffee. Excellent quality results that cannot be told from coffee done in the Rostos.

Regards,

Michael Lloyd
Mill Creek, Washington USA

#34 suzilightning

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Posted 22 November 2003 - 12:32 PM

just nitices that Kenneth Davids has a new revised edition of Home Coffee Roasting: Romance & Revival coming out this month......

hmmmm maybe i should suggest it for purchase at work
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#35 MGLloyd

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Posted 22 November 2003 - 08:18 PM

just nitices that Kenneth Davids has a new revised edition of Home Coffee Roasting: Romance & Revival coming out this month......

hmmmm maybe i should suggest it for purchase at work

The new second edition has been discussed on alt.coffee over the past few weeks. The consensus is, if you already have the first edition, don't bother to buy the second. There is not enough new information to warrant purchase.

If you don't have the first edition, than the second edition is a wonderful introduction to coffee roasting.

Regards,

Michael Lloyd
Mill Creek, Washington USA

#36 tommy

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Posted 28 November 2003 - 10:16 PM

i'm getting ready to jump into this.

am i to understand that green beans are pretty much available only by mail order???

#37 Fat Guy

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Posted 28 November 2003 - 10:48 PM

Any store that roasts coffee has green beans. Depending on the way the operation is managed, it can be easier or harder to get those beans. At Fairway, for example, there are green beans available right at the coffee counter, but only one variety (basic Colombian supremo). However, if you call in the morning when the coffee manager is there, you can ask him to set aside a batch of any kind of green bean for you and you can pick it up later that day.

Steven A. Shaw aka "Fat Guy"
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#38 slkinsey

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Posted 28 November 2003 - 10:55 PM

I encourage you to try Sweet Marias for roasting supplies and green beans. They have reasonable prices and are a good resource.
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#39 Jason Perlow

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Posted 28 November 2003 - 11:45 PM

I encourage you to try Sweet Marias for roasting supplies and green beans. They have reasonable prices and are a good resource.

If those are reasonable prices, then I'd have to say the prices from MrCoffeebean.com that I posted are really good, then. Most of those are $3.50 a pound.
Jason Perlow
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#40 Fat Guy

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Posted 29 November 2003 - 12:14 AM

I'll use mail order if there's a legitimate price or quality advantage, but when you live in the New York Metro area that's a rare thing: you can pretty much get the best of anything here, and the shipping costs tend to eat up whatever price advantage mail order might seem to offer. When I started doing this, I was getting my beans from CoffeeProject.com, but now I just get them from Fairway. If you live outside of a metro area and/or don't have access to shops that do a lot of roasting, however, that MrCoffeeBean guy's prices are great. Jason shared several samples of those green beans with me and they're good.

Steven A. Shaw aka "Fat Guy"
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Director, New Media Studies, International Culinary Center (take my food-blogging course)


#41 MGLloyd

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Posted 29 November 2003 - 10:09 AM

Another possible source of green beans available locally, depending on where you are, is Costco. Many of the Seattle-area Costcos now have an inhouse coffee roasting setup. If the roasting people are not too busy, they will often put green beans in a bag for you and sell them at the same price as the roasted coffee ($ 3/pound). At any one time, the Costco by my house has Sumatra Mandheling, Costa Rican, Columbian and a House Blend. Due to personal preference, I usually just buy the Sumatra.

These are good quality beans, bought from the same coffee wholesalers as used by Sweet Marias, Starbucks, Seattle's Best Coffee and the like.

Regards,

Michael Lloyd
Mill Creek, Washington USA

#42 Fat Guy

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Posted 29 November 2003 - 03:07 PM

Apropos of this discussion, a mailer came from The Coffee Project ( http://coffeeproject.com/ ) today. Among other bits of information, it mentions that the new Hearthware roaster will be available in December.

The most interesting thing, however, has to do with shipping: apparently The Coffee Project is now shipping not just from California but also from depots in New York and Wisconsin. Moreover, they're offering free shipping on your next order (or at least my next order; I assume this is an offer to existing customers, but I'm not sure). This could be a very attractive way to buy a large stock of beans, especially if the offer applies to the bulk orders (again I'm not sure). I'm going to check it out. If I can get the 20 pound sack of monsooned Malabar at $2.75/lb with free shipping, I may just make that purchase.

Steven A. Shaw aka "Fat Guy"
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)


#43 phaelon56

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Posted 01 December 2003 - 11:54 AM

The prices at Sweet Maria's are indeed higher but I use them particularly for the variety of beans available, many of which you won't find elsewhere. Just as differing batches of grapes (both source and vintage) make for significant differences in wine (e.g. not all California Merlots are equal), there are generic commodity arabica beans of a particular variety (e.g. Colombian, Mexican Altura, Guatemala Antigua etc) and then there are estate grown. In many cases, the estate grown beans of particular lots or those from specific co-ops may have some distinct qualitative differences.

Typically the best and least abundant of particular crops goe to the highest bidders and make their way to some smaller specialty roasters and also to folks like Sweet Maria's. The big guys like Starbucks have to buy in such large quantities that they must take a wider variety of quality levels in a particular bean in order to get the amount they need. Some people speculate that this is one of the reasons for Starbucks "signature roast" style. The dark roast tends to mask the subtleties and nuances of flavor. For example, one will still taste the difference between Guatemalan, Ethiopian and Sumatran but the subtleties that will make allow one to discern between better and lesser grades of the same bean are masked by the dark roast. The good news for large roasters and bean purveyors is consistency - they can offer specific varietals year in and year out and the consumer will get what they expect when ordering a cup.

Are straight estate varietals (i.e. not batches that are blended from the same varietal bean but of multiple provenances) better? In theory, yes and I think that often they are but I won't claim that we can all taste the difference easily (I especially wont claim that I can). I do know that the flexibility and potential one has for making a killer espresso blend at home is greatly improved by having a good variety of quality beans.

#44 BobL

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Posted 02 December 2003 - 07:33 PM

Hi everyone. I haven't posted for a while but had to delurk to join this discussion. I've been roasting for about a year and a half. I use an Alpenrost and until recently have had great luck with the drum roaster. It's beginning to lose some of the heat so I'll be getting something else. Maybe another Alp. I like the 1/2 lb capacity alot 'cause I don't have great amounts of time to roast every night.

I bought beans through Sweet Maria's. They have a great selection, but mostly I get my beans from Mayorgacoffe.com.

There's nothing like fresh roasted coffee.

#45 phaelon56

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Posted 03 December 2003 - 08:58 AM

I use an Alpenrost and until recently have had great luck with the drum roaster. It's beginning to lose some of the heat so I'll be getting something else.


I love my Alp too. The drum roasted taste is great. It is tough to hear the cracks but I seem to do okay on roast tiem by just semelling the smoke and also listening to the cracks. I haven't really scorched a single batch and was at a bit lighter roast level than I wanted another time but apart from that no problems.

You are aware of how sensitive the Alp is to ambient temperature? I've been advised that it's a big issue - if you're roasting outdoors, in a garage or in front of an open window where temps are cooler, that may be causing the lower heat levels.

Sooner than later I wil upgrade to a Hot Top rather than get another Alp (althouh I've been happy with mine).

#46 BobL

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Posted 03 December 2003 - 07:50 PM

You are aware of how sensitive the Alp is to ambient temperature? I've been advised that it's a big issue - if you're roasting outdoors, in a garage or in front of an open window where temps are cooler, that may be causing the lower heat levels.



I raost inside, in my private little cigar room, with the exhaust fan at full blast so I don't worry much about ambient temperature. :biggrin:

Sooner than later I wil upgrade to a Hot Top rather than get another Alp (althouh I've been happy with mine).



I was looking at one of them also, but the budget director wants me to get a hot air popcorn popper instead. :rolleyes:

#47 melkor

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Posted 03 December 2003 - 08:13 PM

Over the weekend I finished up another version of my gas grill roaster. It's maybe $10 worth of parts tossed together and stuck on the rotisserie in the grill. The current version holds about 1 1/2 lbs of unroasted beans and it finally got a latch that is easy to open and close. I think I'm about out of ideas for this design, maybe it's time to work on a cooling system. I'll post some pics if anyone is interested.

#48 MGLloyd

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Posted 04 December 2003 - 09:22 AM

Over the weekend I finished up another version of my gas grill roaster. It's maybe $10 worth of parts tossed together and stuck on the rotisserie in the grill. The current version holds about 1 1/2 lbs of unroasted beans and it finally got a latch that is easy to open and close. I think I'm about out of ideas for this design, maybe it's time to work on a cooling system. I'll post some pics if anyone is interested.

Post! Post! Post!

Regards,

Michael Lloyd
Mill Creek, Washington USA

#49 melkor

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Posted 04 December 2003 - 11:24 AM

Posted Image
A pair of mesh pensil cups, some angle iron, a bunch of rivets, a hinge, and a clasp for something or other.

Posted Image
The side burners on the grill are on high, the ones under the drum are on medium.

Posted Image
This is a batch of Kenya Thunguri from Sweet Marias roasted this morning just a bit into second crack - 19 minutes or so. I'm cooling the beans by dumping them from one collander to another. The next coffee related project is to build a cooling system.

#50 slkinsey

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Posted 04 December 2003 - 12:22 PM

Couldn't you cool them quickly by blowing them with a vacuum cleaner or even a blow dryer on the "cool" setting?
Samuel Lloyd Kinsey

#51 melkor

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Posted 04 December 2003 - 12:50 PM

I suppose I could, but since my vacuum is a roomba and I don't own a blow dryer I'd have to buy something. I'm thinking I'll build a stand for a box fan so it blows air up, and a screen bottomed box that will sit on the fan to hold the beans. I just need to get around to buying the fan.

#52 phaelon56

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Posted 04 December 2003 - 01:57 PM

One of the guys who posts regularly on the Sweet Maria's Home Roaster mailing list is now selling a stainless steel drum with internal vanes, ready for use on a rotisserie and gas grill but IMHO it's really pricey at $210

Ron Kyle's Roasting Drum

Ron's roasts 1/2 lb up to 4 lbs but I usually want to roast anywhere from 1/4 lb up to 1 lb. I'm limited to 1/2 lb with my Alp and it's tricky to roast smaller amounts as the roasting time changes dramatically. I have tried adding ceramic pie weights to a smaller batch so that total weight is still 1/2 lb and it seems to work well. When doing binary espresso blends, it's really helpful to be able to roast smaller amounts (binary blend are those in which beans of slower or faster roasting varieties are roasted separately and then blended, rather than just roasting them all together). I'm a solo user and 1/2 lb seems to be about the amount I can use up in 5 - 10 days before beans start to go flat.

Melkor's design looks like a far better choice for us smaller quantity roasters, not to mention the pasrts are avilable cheaply enough. It's worth noting that the internal vanes on Melkor's drum (they appear to be made of angle iron?) are crucial in the design - they provide agitation for the beans. Now that I will finally be in a house of my own rather than an apartment I think I'll try this.

#53 MGLloyd

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Posted 04 December 2003 - 02:08 PM

Noting that the drum is made of wire mesh pencil cups from an office supply store, my old chemistry and healthcare background prompts me to ask if you know what the mesh and the coating is made of?

My only concern is if the materials are food-safe and most particularly if the coating of the wire mesh does not degrade with heat and agitation to release toxic byproducts.

Regards,

Michael Lloyd
Mill Creek, Washington USA

#54 MGLloyd

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Posted 04 December 2003 - 02:09 PM

Noting that the drum is made of wire mesh pencil cups from an office supply store, my old chemistry and healthcare background prompts me to ask if you know what the mesh and the coating is made of?

My only concern is if the materials are food-safe and most particularly if the coating of the wire mesh does not degrade with heat and agitation to release toxic byproducts which would end up in the coffee and subsequently in you.

Regards,

Michael Lloyd
Mill Creek, Washington USA

#55 melkor

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Posted 04 December 2003 - 02:28 PM

The mesh is powdercoated aluminum, I tried burning the coating off but it wasn't interested in coming off so my clearly questionable scientific conclusion is that it's safe. I've been using one of the cups for the past year or so and its in the same shape as the second cup I added six or so batches ago.

#56 Msk

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Posted 05 December 2003 - 11:19 AM

Well, you all have done it to me. I have gone ahead and ordered a Freshroast and a couple of different types of beans. I am going to stick with my drip maker and crappy grinder for the moment, but if my drip coffee improves with the fresh roasted beans like I expect it to, I will likely add a press pot and Burr grinder to equation.

Thanks to all for the information and education.

Msk

#57 melkor

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Posted 05 December 2003 - 11:23 AM

Well, you all have done it to me. I have gone ahead and ordered a Freshroast and a couple of different types of beans. I am going to stick with my drip maker and crappy grinder for the moment, but if my drip coffee improves with the fresh roasted beans like I expect it to, I will likely add a press pot and Burr grinder to equation.

Thanks to all for the information and education.

Msk

Congrats! Let us know how things go.

#58 MGLloyd

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Posted 25 January 2004 - 11:33 AM

Over on coffeegeek.com, there has been a lot of experimentation lately to resurrect an older method of coffee roasting. Yes, you too can roast your own coffee quickly and cheaply with some very basic tools: a heatgun and a steel dogbowl. This method is probably the cheapest method available to the homeroasting community to produce significant quantities in a short amount of time.

I have written a primer for the coffeegeek community and also post it here for the eGullet community. Unfortunately, the pretty pictures did not paste over, so this is the text only version. This does presume some basic roasting experience, such as first crack and the like. If you don't have that experience, try it anyway and see how it works for you.

If anyone has any questions or comments, please post here and I will be happy to help. Happy roasting!

Regards,

Michael Lloyd

__________________________________________________
__________________________________________________


Heatgun\dogbowl roasting 101




Pros: Entry costs are low
Excellent control over roast
Capable of large batch sizes (5 to 16 oz.)
Necessary equipment is simple and robust
Easy to monitor the roast
Able to immediately halt roast at any point
Can roast 2-3 lbs. per hour
Even roasting
Quality of results dependent on operator technique
Rapid learning curve
Allows user to determine a range of fluid bed (hot air) to drum roasting conditions and results by varying airflow and length of roast
Easy to roast small amounts for blending



Cons: Must be done outside due to smoke and chaff
Not a ‘set and forget’ method
More difficult to precisely reproduce results at every roast
Requires separate cooling method
Difficult to monitor roast temperature
Requires holding the heatgun and stirring for 10-15 minutes
Quality of results dependent on operator technique


Basic equipment needed: Heatgun
Roasting vessel
Stirring utensil
Metal colander or other cooling method


The earliest mentions of using a heatgun and a roasting vessel to roast coffee go back to the early 1990’s on the Net and in the alt.coffee Usenet newsgroup. Attaching a roasting chamber filled with coffee beans to a heatgun muzzle goes back even further. This technique, developed by Michael Sivetz to roast coffee samples, uses the Wagner HT 775/Milwaukee 750 heatgun still available today.

Since the last quarter of 2003, this older method has become more popular. Why the sudden upsurge in interest over the heatgun? Theories abound, but one possible reason is a backlash against expensive and unreliable roasting appliances that often do not work well out of the box and can require juryrigging to obtain good results. By contrast, the heatgun method has low entry costs and the equipment is simple and robust, producing a significant throughput of a quality roast. It combines elements of both an air fluid-bed and conduction roast. Roast times can be controlled to produce a quicker, brighter roast or a slower, fuller roast. Thus one simple and inexpensive equipment setup can replicate either an air roast or drum roast. This method is probably the cheapest means of producing significant batch sizes at nominal costs. The closest competitors are the HotTop at $ 600 and roasting nine ounces, the AlpenRost at $ 290 and roasting eight ounces and BBQ grill roasting drums at $ 125-210 and capable of roasting up to four pounds on your existing gas BBQ grill.

Through the efforts of an intrepid group of experimenters at Coffeegeek.com, to include Martin Lipton, Jim Liedeka and Michael Lloyd as the early adopters, the heatgun method has recently undergone a great deal of refinement and some recommendations are presented here on equipment and technique. Michael Lloyd is the originator and author of this primer and any mistakes are entirely his. As with all methods of coffee roasting, the heatgun method involves high temperatures and care should be taken to avoid personal injury and property damage.

Equipment

The heatgun

The most important piece of equipment for this method is the heatgun. For those unsure of what a heatgun is, think of a handheld hair dryer capable of reaching temperatures of 250-1100 degrees and powered by electricity. Heatguns are commonly used for stripping paint, bending plastic, plumbing, electronics assembly, arts and crafts and can be found in the paint department of most hardware stores. Heatgun prices typically range from $ 25 for light-duty home use models to $ 175 for industrial models.

Work is still ongoing to find which models of heatgun are suitable for coffee roasting. Preliminary data from user reports indicates that the heatgun should be capable of at least 500 degrees Fahrenheit and have an air velocity of at least 14 cubic feet per minute (CFM) in order to achieve sufficient heat transfer to reach roasting temperatures. The higher the wattage of the heatgun, the more efficient it is for roasting. Some users report that an adjustable temperature allows them to better ramp the roasts. A cool setting may be useful to both cool the beans and prolong the life of the heating element.

At this time, the following models have been used with success:

Makita 1100
250-1100 degrees
8-14 CFM
1500 watts
$ 75


Wagner HT775/Milwaukee 750
500-750 degrees
19-23 CFM
1680 watts
$ 60


Wagner HT 1000
750-1000 degrees
CFM unknown
1200 watts
$ 30


PitBull CHIGH0012
700-920 degrees
CFM unknown
1500 watts
$ 15


Milwaukee 1220HS
750-1200 degrees
CFM unknown
1200 watts
$ 25


One user felt that the Porter-Cable heavy duty heatgun had too high an air velocity (27 CFM) which blew too many beans out of the roasting vessel.

The roasting vessel

The original roasting vessel used in this method is a stainless steel dogbowl, but other bowls and containers are used as well. Other potential roasting vessels are mixing bowls, saucepans or a round cake pan.

The most commonly-used type of dogbowl (the classic) looks like this in cross-section: \_____/. Here are some pictures of classic dogbowls:

Another type of dogbowl (the non-tip or non-skid version) looks like this in cross-section: /\_______/\. This type of dogbowl is recommended if you use a BBQ grill as a supplemental heat source. This is described later in the primer. Here is a picture of a non-tip\non-skid dogbowl:

A key element of success in this roasting method is to match the size of the vessel with the batch size. If the vessel is too small, the depth of the bean mass will be too great, and an uneven roast and spillage will occur. If the vessel is too large, the depth of the bean mass will be too shallow, and the surface area of the bean mass too large, leading to difficulty in reaching roasting temperatures, overly-long roasts and uneven roasts. There is a ‘sweet spot’ of bean mass surface area and depth that will retain heat to sustain an endothermic reaction and reach first and second crack in an appropriate amount of time. No matter what diameter is the roasting vessel, it should be at least 2.5-3.0 inches deep to avoid blowing the beans out of the vessel. The recommended shape is round, so that beans do not get trapped into corners and roast unevenly.

Recommended sizes depend upon the batch size and the diameter and depth of the roasting vessel. A good rule of thumb would be to use a vessel with a capacity at least four times the volume of green beans used. Using a classic dogbowl as a typical example, a 32 oz. bowl accommodates one cup of beans by volume; a 64 oz. bowl accommodates two cups; and a 96 oz. bowl accommodates three cups. Although weight per cup is only approximate and depends upon the specific bean type, a good approximation is one level cup by volume weighs on average 5-5.3 oz., two cups by volume weighs on average 10-11 oz., and three cups by volume weighs on average 15-16 oz.

The material of the vessel is important too. It has to be heat-resistant, have a smooth interior surface, easy to clean and not subtract too much thermal energy from the bean mass. Using cast-iron, heavy-gauge metal cookware or cookware with a clad or sandwich metal-core bottom can create hot and cold spots. The mass of the metal acts as a thermal sponge to absorb heat unevenly resulting in prolonged and uneven roasts. It is not known at this time if a glass, Pyrex or ceramic vessel would give satisfactory results or be safe to use. Stainless or carbon steel or aluminum would be good materials for a roasting vessel. If you are using a saucepan or cake pan, make sure the pan is uncoated, since some non-stick materials will not tolerate the high heat of a heatgun and may release toxic fumes.

For all of these reasons, and cost, a stainless steel dogbowl, mixing bowl, cake pan or saucepan is recommended. These items may already be in your home or can be purchased very cheaply at thrift, discount, pet or department stores. As an example, at a national chain of pet stores, a 32 oz. dogbowl sold for $ 5.49, a 64 oz. dogbowl sold for $ 6.99 and a 96 oz. dogbowl sold for $ 8.99.

Stirring utensil

A heatproof stirring utensil can be used to stir the bean mass throughout the roast. A long wooden or metal spoon or length of doweling works well.

Technique

A sample roast is presented here using a Wagner HT 775 heatgun and a 64 oz. classic dogbowl. Of course, other types of heatguns and roasting vessels can work equally well. This description presumes you have some experience with roasting.

Begin by assembling all the equipment and pour two cups (by volume, approximately 10-11 oz. by weight) green coffee beans into the bowl.

The sample roast shown here is Liquid Amber from SweetMaria’s.

Outside the house or in a covered and very well-ventilated area (this method does produce copious amounts of chaff and roasting smoke), put the dogbowl on a heatproof surface, start up the heatgun on the low setting (side louvers open at 500 degrees), and holding the muzzle of the gun approximately 1.0 -1.5 inches from the surface of the beans, begin playing the heated air evenly over the surface of the beans.  

If the airflow of the heatgun is not sufficient to stir the beans, then periodically stir the beans with a heatproof utensil while continuing to play the heatgun over the surface of the beans.  After approximately four to six minutes, the beans will begin to smell grassy and turn a light tan in color.  

Close the side louvers of the heatgun (changing the temperature to 750 degrees) and move the heatgun muzzle to within approximately 0.5 to 1.0 inches from the surface of the beans and continue playing the heated air over the surface of the bean mass.  As the roast progresses and the beans become lighter, you will often be able to stir the beans solely by the airflow of the heatgun.  Be sure to stir the beans throughout the roast.  Do not be alarmed if chaff blows off the surface of the beans and catches fire.  It will quickly self-extinguish.  Move the muzzle closer or further from the surface of the bean mass as dictated by how fast the roast is progressing.

At approximately 8 minutes or so, you should reach first crack, and second crack at about 9 minutes.   When the roast is complete to your liking, quickly dump the beans into a metal colander or cool the beans in the usual fashion.  This technique should give you approximately three cups by volume of roasted beans.  If the heatgun has a 'cool' setting, turn the heatgun to cool and let it run for a few minutes until it is cool to the touch.  This will extend the life of the heating element in the heatgun.  

The time to complete a roast also varies by volume; a one cup roast typically takes about seven minutes, a two cup roast typically takes about ten minutes and a three cup roast typically takes about 13-15 minutes (these times do not include cooling).  These times are also a function of this author’s roasting experience and preference: I like a slower and ramped roast to replicate a drum roast profile.  Other people who prefer a brighter roast, like those produced by poppers or the FreshRoast, may like to do a two cup roast in five or six minutes.  Decaf coffees will generally roast in less time for the same volume of coffee.

The total time is very dependent on volume, heatgun used, the roasting vessel used, ambient temperature and operator technique.  If you are roasting in very cold temperatures, the roast time may be prolonged or you may want to put the roasting vessel into a heatproof box or other container to help retain the heat. The best guide to the roasting process will be your eyes and ears as you monitor the roast.

Another technique adopted by some users is to use a gas-fueled BBQ grill to serve as another source of heat during the roast. A non-skid/non-tip dogbowl is commonly used since the skirt acts to retain heat under the bowl surface. The BBQ is lit, generally set on medium and allowed to pre-heat for a few minutes. The dogbowl with beans is set on the grill and the heatgun is used in the typical fashion. Proponents of this method feel that the grill allows for a more controlled roast and more reproducible results.

Conclusion:

Heatgun/dogbowl roasting is a quick, simple, and inexpensive way to produce quality roasted coffee. The entry costs are low and the method very forgiving. This is one of the most cost-effective ways to roast significant quantities of coffee for home use.

Further resources:

The Home Roasting Talk forum at www.coffeegeek.com and “Home Coffee Roasting” by Kenneth Davids are excellent sources of information on roasting coffee in general.

Contact the author:

If you have any suggestions or changes to this document, please contact the author, Michael Lloyd, at millcreek2010@yahoo.com.

Edited by MGLloyd, 25 January 2004 - 11:36 AM.


Regards,

Michael Lloyd
Mill Creek, Washington USA

#59 fresco

fresco
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Posted 02 February 2004 - 02:03 PM

To ease my way into this, I've been roasting beans (a combination of Ethiopian and Colombian, which is what's available where I shop) in a cast iron skillet, and have been pleased with the results.
I've never timed this, but it doesn't seem to take more than about 10 minutes, with the gas turned off about three-quarters of the way through. And I roast enough to last three or four days at a time.
Aside from convenience, what would be the advantages, if any, of buying an electric roaster? Also, any roasting tips/recommendations greatly appreciated.
Arthur Johnson, aka "fresco"

#60 MsMelkor

MsMelkor
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Posted 02 February 2004 - 02:18 PM

We used to roast with a Hearthware electric roaster, but it roasts really quickly, you can only roast 3 oz at a time, and you have very little control over the roasting process. So Melkor made a rotisserie roaster that works with our gas grill. We have infinite control over nearly every variable (including how long it takes) and we can roast much more at a time (the roasted beans fill a quart mason jar). We buy our beans from Sweet Maria's - they have a great selection and lots of information about roasting coffee. Of course, there's also Coffee Geek for roasting discussions.
allison