GARLLAMA Senior Member Joined: 5 Feb 2008 Posts: 7 Location: Oregon coast Expertise: I love coffee
Posted Tue May 15, 2012, 7:21pm Subject: Re: Roasting using wood
On another note, I've purchased coffee from a company in Texas that roasts Guatemalan coffee over mesquite wood. I'm not sure how they do it but got the impression they use a large metal basket and hand roast it over the mesquite coals. Very labor intensive.
The coffee beans were uneven, some dark and some lighter, but the taste was actually quite good. A very unique taste, not at all smoky but you could definitely taste a touch of mesquite wood. Very subtle. As with the other wood-roasted coffee company products I've tried, the coffee was mellow, smooth, and had a touch of sweetness. Very enjoyable. Also, there was quite a bit less acidity.
Good price at $119.99. I do my roasting with propane, but I have a wood fire pit in my back yard that I use for rotisserie food roasting. Seems if I could fashion some type of hood for it that I could do some good coffee roasting on it too. This wood burning coffee roasting thing looks like it could be a good diversion away from the usual way of doing things. Sounds relaxing and fun.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,018 Location: Philadelphia Expertise: I love coffee
Espresso: Duetto 3, A Dead Oscar Grinder: Vario-W, Preciso w/Esatto,... Drip: Brazen Roaster: Diedrich IR-1, HT B
Posted Tue May 15, 2012, 8:15pm Subject: Re: Roasting using wood
Still searching for info but from a few links I find external fire boxes that are the source of heat to fuel a drum. Slow rotated seems to be 15/18min which they compare to huge commercial roasts of 4/7min, not exactly the same as artisan roasting times as a comparison but on par with artisan drum roasting with gas. While I can not find a roaster for sale that is a wood roaster the pics I have found look exactly like a commercial gas roaster with an external fire box to the side.
To be honest I was thrown off by the idea of slow roasting, in my mind I think baked coffee, or the opposite which would be just throwing a ton of heat at the beans and getting under developed beans but what I am finding is doing roasts in times we geeks consider third wave times withi management of temps for control.
I stick by my guns with if you put bean over a 550f bed of coals in a rotating drum the roast will be Vienna on the outside and city on the inside in 9-10 min, if you increase the batch size to slow it down so that there is even developement you will have baked beans in 20 mins. Temp management is what roasting well is all about and then there is the profile for a particular bean. The only way I see this possible is to use a side box with a temp greater then you need and a fan to mix air to achieve the desired temps at different points during the roast.
Smoke flavor from high temp coals I find questionable as someone that smokes meats at low temps. Yes there is still some exhaust from wood burning but there is no comparison to the smoke from woods that are smoldering, so while I like the idea of an alternative fuel source I am not sure I buy the idea of smoke flavor on a 16 min roast. I never ate a pizza that was in a wood burning oven at 450f and commented on its smokey flavor, however with a proper built oven they where more even then any modern gas or electric pizza oven.
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