Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Chris Hennes

Heat gun coffee roasting

Recommended Posts

I had a much more successful roast today (the third time I've tried). The first roast was under-done because I was afraid of burning the beans. The second roast was overdone because I was waiting (and waiting, and waiting) for first crack, which didn't come until the beans were much too dark. This time I ran the heat gun much much closer to the beans, so they heated up much faster. This got me to first crack in about five minutes, and the beans were still beige-ish at that point. Byt the time I got through first crack they had darkened to a fairly typical City+ roast. Of course I don't know how it tastes yet, but the key for me to getting the roast inline with my expectations about how the process worked was to roast hotter and faster. I think this goes along with Matt's theory about the effect of wind, too.

Share this post


Link to post
Share on other sites

Im always pleased to see folks than can roast start to roast. Some might want to try but cant re apartments, smoke detectors etc:

Well, good for you for starting!. Im sure you know that at:

http://www.sweetmarias.com/library/

there is a lot of info that might help you fine the 'perfect cup' for you.

there is also this SM site for questions:

http://www.sweetmariascoffee.com/forum/index.php?sid=3e4d3ca46a9324fddbbc73c40c32d882

Happy Roasting!

Share this post


Link to post
Share on other sites

Hey Chris, I always advocate taking a batch to charcoal. Not with your best beans of course.

My reasoning is that you will see, hear and smell ALL the phases the beans go through.

Share this post


Link to post
Share on other sites

Hey Chris, I always advocate taking a batch to charcoal. Not with your best beans of course.

My reasoning is that you will see, hear and smell ALL the phases the beans go through.

Plus, then you've got charcoal to play with!

Share this post


Link to post
Share on other sites

I use a two-stage approach: first, i toss the beans into a 350F oven for about 20 minutes to get them up to temperature. Then I heat them on the stovetop for about 3-5 minutes, depending on bean type and desired roast. I've found this method produced more even and consistent results.

The stovetop portion could easily be replaced with a heat-gun high-heat stage, if the stovetop isn't convenient for whatever reason.

Full details http://sciencefare.org/2012/02/22/better-home-roast-coffee-two-stage/

Share this post


Link to post
Share on other sites

Fastest roast ever, today, under 20 minutes to get all the way through first crack with a half pound of beans. I was working in full sunlight, and it's fairly hot and humid out. It's amazing the impact weather can have on this technique!

I'm still not completely sure just how dark I'm actually roasting the coffee; some of the distinctions seem to be pretty fine (and some of the batches are a little uneven), but I've been greatly enjoying my recent roasts. They're greatly improved over my first attempts!

Share this post


Link to post
Share on other sites

Recently I've been using the technique Kevin Liu suggested above, preheating the beans in a 350°F oven for fifteen minutes before going at them with a heat gun: I've had very good success with this method, especially when I wanted full city or full city+ roasts. I still like to use the heat gun (and use it outside!) for the final roasting stage, so that it blows all the chaff away.

Share this post


Link to post
Share on other sites

Just tried out my first home-roasted espresso blend. It was quite good, with nice flavour but maybe less body than I would like. (Though that could be as much due to my shot-pulling technique as the roast.) It was a blend of 70% Brazilian, 15% dry-processed Ethiopian and 15% robusta, roasted to FC+. Reminded me a lot of some of the Lavazza coffees I've had, but fresher.

Share this post


Link to post
Share on other sites

  • Similar Content

    • By thecuriousone
      Hi everybody-
      Where can I find a recipe for mit schlage? I would like to make some coffee drinks for the holidays and top them with it. I havent been able to find anything other than a basic whipped cream recipe. Thanks for all of your help.
    • By Kasia
      INSTEAD OF COFFEE? - MORNING GREEN COCKTAIL
       
      After waking up, most of us head towards the kitchen for the most welcome morning drink. Coffee opens our eyes, gets us up and motivates us to act. Today I would like to offer you a healthy alternative to daily morning coffee. I don't want to turn you off coffee completely. After all, it has an excellent aroma and fantastic flavor. There isn't anything more relaxing during a busy day than a coffee break with friends.

      In spite of the weather outside, change your kitchen for a while and try something new. My green cocktail is also an excellent way to wake up and restore energy. Add to it a pinch of curcuma powder, which brings comfort and acts as a buffer against autumn depression.

      Ingredients (for 2 people):
      200ml of green tea
      4 new kale leaves
      1 green cucumber
      half an avocado
      1 pear
      1 banana
      pinch of salt
      pinch of curcuma

      Peel the avocado, pear and banana. Remove the core from the pear. Blend every ingredient very thoroughly. If the drink is too thick, add some green tea. Drink at once.

      Enjoy your drink!
       
       

    • By Kasia
      My Irish Coffee  
      Today the children will have to forgive me, but adults also sometimes want a little pleasure. This is a recipe for people who don't have to drive a car or work, i.e. for lucky people or those who can rest at the weekend. Irish coffee is a drink made with strong coffee, Irish Whiskey, whipped cream and brown sugar. It is excellent on cold days. I recommend it after an autumn walk or when the lack of sun really gets you down. Basically, you can spike the coffee with any whiskey, but in my opinion Jameson Irish Whiskey is the best for this drink.

      If you don't like whiskey, instead you can prepare another kind of spiked coffee: French coffee with brandy, Spanish coffee with sherry, or Jamaican coffee with dark rum.
      Ingredients (for 2 drinks)
      300ml of strong, hot coffee
      40ml of Jameson Irish Whiskey
      150ml of 30% sweet cream
      4 teaspoons of coarse brown sugar
      1 teaspoon of caster sugar
      4 drops of vanilla essence
      Put two teaspoons of brown sugar into the bottom of two glasses. Brew some strong black coffee and pour it into the glasses. Warm the whiskey and add it to the coffee. Whisk the sweet cream with the caster sugar and vanilla essence. Put it gently on top so that it doesn't mix with the coffee.

      Enjoy your drink!
       
       

    • By Kasia
      Today I would like to share with you the recipe for swift autumn cookies with French pastry and a sweet ginger-cinnamon-pear stuffing. Served with afternoon coffee they warm us up brilliantly and dispel the foul autumn weather.

      Ingredients (8 cookies)
      1 pack of chilled French pastry
      1 big pear
      1 flat teaspoon of cinnamon
      1 teaspoon of fresh grated ginger
      2 tablespoons of brown sugar
      1 teaspoon of vanilla sugar
      2 tablespoons of milk

      Heat the oven up to 190C. Cover a baking sheet with some baking paper.
      Wash the pear, peel and cube it. Add the grated ginger, cinnamon, vanilla sugar and one tablespoon of the brown sugar. Mix them in. Cut 8 circles out of the French pastry. Cut half of every circle into parallel strips. Put the pear stuffing onto the other half of each circle. Roll up the cookies starting from the edges with the stuffing. Put them onto the baking paper and make them into cones. Smooth the top of the pastry with the milk and sprinkle with brown sugar. bake for 20-22 minutes.

      Enjoy your meal!
       
       
       

    • By Tammy
      I hope this isn't an idiot question.  But I have no idea what the differences are.  Please teach me.
  • Recently Browsing   0 members

    No registered users viewing this page.

×