[Homeroast] two cans and a drill - heat and can lining

Peter Louton peter at midwestbicycleworks.com
Fri Mar 19 15:40:23 CDT 2010

Well, when I've done the heat gun method, I haven't been very happy with the results and I haven't worried about the fumes, because I used a stainless steel bowl.

Using that same idea, I'd like to add an internal rotisserie to my oven, instead of using a pan and wooded spoon.  


-- Sent from my Palm Prē
On Mar 19, 2010 4:34 PM, Sam49 <sam49.ideaz at gmail.com> wrote: 

A reply post regarding cans over the stove burner raises the question of 

the impact of the high heat on the lining material for food containing cans.

There is no definitive answer, but the heat from the burner will 

certainly be in excess of 500 degrees F if it is going to be hot enough 

to roast the beans.

I wouldn't try this one without answering that question first.

I gave up pursuing the HGBM method due to concerns about the toxic fumes 

from the non-stick lining in the dough bowl where the beans would be 

roasting.   Heat guns are putting out temps quite a bit above those 

necessary to generate the fumes from the non-stick coating.

I know some dismiss this issue, but I think it is a real concern.



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