[Homeroast] Roasting over a fire

Greg Hollrigel ghollrigel at gmail.com
Mon Oct 20 12:47:05 CDT 2014


When I used a whirly pop, I also used a cast iron heat diffuser plate that
helped to provide a more uniform heating pattern.  That might also help
over a fire.
On Oct 20, 2014 10:42 AM, "John Nordling" <john.nordling at gmail.com> wrote:

> I use the Whirly-pop method 100% of the time (1-2 lbs/week, 1/2 lb at a
> time) on my gas stove.  For temperature, I use a thermometer through the
> lid (straight out of Sweet Maria's recommendations page).  Fortunately for
> me, my wife doesn't mind the smell, so I haven't been forced out of doors
> yet.
>
> I don't claim to be a master or even an expert roaster, but I can
> consistently hit the roast and ramp rate I want to (after doing this for
> several years), and typically, including preheating my popper, it takes me
> less than 15 minutes to do a batch.  It probably doesn't hurt that I'm not
> very picky, and will happily drink an under or overroasted batch before
> resorting to the free coffee at work (it's priced too high).  My bad
> batches are gourmet compared to what I would be drinking otherwise.
>
> The biggest hassle is chaff removal.  For a long time, I just stirred in a
> colander and blew on the beans.  Then I upgraded to two colanders and
> dumping back and forth (probably best for no electricity).  Now, I have a
> sieve that I put on a box fan and blow the chaff away while essentially
> quenching the beans.  It's a dramatic improvement over the other methods.
>
> I'm in the process of building up a propane grill drum roaster, but I'm on
> hold while I wait for the grill I want to buy to go on clearance.
>
> -John
>
>
> ~~
> "Can't believe how strange it is to be anything at all."   Neutral Milk
> Hotel, *In the Aeroplane Over the Sea*
>
> Email:  john.nordling at gmail.com
>
> On Mon, Oct 20, 2014 at 12:07 PM, Brian Kamnetz <bkamnetz at gmail.com>
> wrote:
>
> > Hi Steve,
> >
> > Thanks for your response. I'm looking for a coffee-roasting gift for a
> > friend who lives about 3 months of the year in a cabin out in the
> toolies,
> > with no electrical service. He does have a gas cook stove and a wood cook
> > stove, and a wood-burning heat stove. Years ago on the list there was
> some
> > discussion of cooking over campfires with androck popcorn poppers, and
> some
> > people said they were able to do pretty well that way.
> >
> > I personally have been roasting for 7 or 8 years with a Master Appliance
> > 751b, 14.5 amp heat gun, roasting in a stainless mixing bowl with a sieve
> > that fits quite tightly in the bowl. I roast a pound in about 14 minutes,
> > trying to increase temp 10-20 degrees/minute, though the temp readings
> > bounce around a lot. I track temp with an electronic thermometer (bought
> > from Tom) with a thermocouple threaded through the wires of the sieve.
> >
> > My friend is retired. His profession was in cooking, but his coffee is
> not
> > good, to put it kindly.
> >
> > Brian
> >
> > On Sun, Oct 19, 2014 at 2:00 PM, Steve Jacobs <steve.jacobs at gmail.com>
> > wrote:
> >
> > > It would work, but your results will be inconsistent. I tried the
> > > whirly-pop method over a gas flame and had  big issues with consistency
> > and
> > > temperature control. Since the Coleman popper lacks a means of
> stirring,
> > > you're going to be REALLY busy shaking the thing so you don't burn half
> > > while the other half remains undercooked and I don't believe you'll be
> > able
> > > to do more than a quarter pound at one go.
> > >
> > > That said, it's worth a try :D
> > >
> > > My coffee roasting methods began with the whirly-pop, first indoors
> with
> > > the range hood blower on full blast. After getting chased outdoors by
> my
> > > wife, I tried it with the gas burner on our grill with pretty much the
> > same
> > > result, sans getting grief from my wife.
> > >
> > > My next step was a 64 oz. stainless steel dog bowl and a 900W heat gun.
> > > That worked a lot better, but had issues with losing heat and the
> random
> > > bean over the edge. The best I could manage is between a half and three
> > > quarters of a pound at once and it took 45 minutes to get into second
> > > crack. Bleh.
> > >
> > > I insulated the bowl from below with rock wool and added a thermocouple
> > so
> > > I could keep an eye on the roasting temperatures. That improved
> roasting
> > > times a bit, but was still painfully slow.
> > >
> > > Finally, I bought a Behmor and have put one pound a week through it
> since
> > > January 2013. I keep it clean by vacuuming and internal wipe downs with
> > > baking soda and water or some simple green and dusting out the innards
> > with
> > > a bit of canned air. Since I save about $10-$15 per pound per week by
> not
> > > buying roasted beans, the Behmor paid for itself in less than a year.
> > >
> > > On Sun, Oct 19, 2014 at 1:56 PM, Brian Kamnetz <bkamnetz at gmail.com>
> > wrote:
> > >
> > > > I'm interested in roasting over a fire (actually, in a wood stove or
> > wood
> > > > cook stove). I notice that Coleman has a popcorn popper for use over
> a
> > > > fire:
> > > >
> > > >
> > > >
> > >
> >
> http://www.farmandfleet.com/products/713677-coleman-popcorn-popper.html?utm_medium=shoppingengine&utm_source=googlebase&gclid=CMvsnuSjucECFc1_MgodVEoA2w#.VEP58hb0eLI
> > > >
> > > > Has anyone used this popper, or does anyone have suggestions? (I know
> > > there
> > > > are a lot of old open-fire poppers on ebay.)
> > > >
> > > > Thanks,
> > > >
> > > > Brian
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