[Homeroast] Costa Rican City roast
beans at homeroaster.com
Mon Mar 1 15:27:10 CST 2010
I began my journey with homeroasting 33 years ago with oven and skillet
roasting until I found references in a (pre-internet) library book on
roasting coffee where you could use various popcorn poppers to roast beans.
It has been so long since I roasted in a pan of any kind I have no skill to
add to the technique.
Jim, you are the man for wok and wood fire roasting for sure.
"to absurdity and beyond!"
----- Original Message -----
From: "Jim Gundlach" <pecanjim at bellsouth.net>
To: "A list to discuss home coffee roasting. There are rules for this
list,available at http://www.sweetmarias.com/maillistinfo.html"
<homeroast at lists.sweetmariascoffee.com>
Sent: Monday, March 01, 2010 11:20 AM
Subject: Re: [Homeroast] Costa Rican City roast
>I agree with Ed's points, but I would like to add a few. I've roasted
>over fires for years and I find that scorching, that is cooking the
>outside too quickly, is largely due to too high a heat, too thin a barrier
>between beans and heat, and a failure to CONSTANTLY stir the beans. I
>found a heavy wok worked best and I would stir by a four count rhythm. On
>the first count I would move the far end of the beans to the upper left, I
>am right handed so lefties can scoop the other direction, on the second I
>would move the near end beans in the same direction, on the third move the
>center section of the beans over in the same direction and on the longer
>forth count I would push the bottom of all of them back to the right.
>Also, if you are roasting in a pan in less that fourteen or fifteen
>minutes, your pan is too hot and you are trying to go too fast for the
>limited heat contact the beans have in a pan.
> pecan jim
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