REDPATH Senior Member Joined: 11 Oct 2007 Posts: 29 Location: INDIANA Expertise: Professional
Espresso: RANCILIO SILVIA/BREWTUS II Grinder: VIRTUOSO/CONTI Vac Pot: CORY/FRENCH PRESS Drip: BUNN Roaster: CONVECTION/IROAST2 AND WOOD...
Posted Sat Jun 21, 2008, 10:06am Subject: Convection Oven Roasting
On a previous thread (roasted vs baked) the topic changed to roasting in a commercial convection oven. It seemed to stir up much talk, so I thought I'd start a new thread. I have a Vulcan Therm Aire Conv. oven with load control. I have success roasting beans in it for my restaurant. There have been some who have tried using a convection oven without success, so they claim it cannot be done succesfully. I can adjust the oven for quick roasts of 7 minutes. I can manage longer roasts at 14 minutes, or anywhere inbetween. I have been experimenting with the load control, which admittedly I don't fully understand. I roast in perforated hotel pans, and toss the beans right after first crack starts. I do open the door for this, but it does not seem to slow the roast considerably. One question: is there a better time to open the door and flip the beans around? it only takes a couple of seconds, but I do sometimes note a 4 second or so delay of resumed cracking sometimes. I always can distinguish between 1st and 2nd crack. There is some variation in roast color at the end, but not much. I cool the beans by transfering them back and forth between several sheet trays and then flipping in a large colander to remove chaff.
Posted Sun Jun 22, 2008, 8:41am Subject: Re: Convection Oven Roasting
Hi Ian,
So far I can't contribute any thing intelligent to this string but I will be watching it. I have acquired a Dacor double convection oven which is planed for my new house. Both ovens have a cat which looks like the one in my Z&D so naturally the question which came into my mind was: Will this thing roast coffee?
After seeing if the oven even works issues like how to get a thermocouple into the beans and how to agitate the beans will have to be worked out.
Posted Sun Jun 22, 2008, 9:05pm Subject: Re: Convection Oven Roasting
My first roasts were in a home deep frying basket in the oven. Would give them a shake often. It's all about acceptable evenness, tipping and scorching. It's pretty hard to get good city city+ flavors with the limited agitation. But you can certainly get a good roast blend style roast in an oven or convection oven. farm
CoffeeRoastersClub Senior Member Joined: 6 Jul 2005 Posts: 2,144 Location: Vernon Expertise: Professional
Espresso: Vintage La Pavoni Lever... Grinder: KitchenAid Pro Line Burr... Vac Pot: Vintage Silex Drip: Aeropress, French Press Roaster: "EL SUPREMO" w/QuikSPIN-CRC...
So far I can't contribute any thing intelligent to this string but I will be watching it. I have acquired a Dacor double convection oven which is planed for my new house. Both ovens have a cat which looks like the one in my Z&D so naturally the question which came into my mind was: Will this thing roast coffee?
After seeing if the oven even works issues like how to get a thermocouple into the beans and how to agitate the beans will have to be worked out.
You would need a free standing rotisserie to support a drum. In the olden days they would be operated via windup mechanism due to heat involved in area that rotisserie "motor" would be operating. Either that or lack of electricity. But in the case you reference, if you could find a type of wind up motor/rotisserie thing that would keep it turning for a full length of a roast then you may have the problem of even roasting in a convection oven licked.
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