Ryebread119 Senior Member Joined: 30 Jul 2013 Posts: 21 Location: Maine Expertise: Pro Barista
Espresso: Elektra Sixties Grinder: Mazzer Mini Drip: Chemex
Posted Fri Sep 6, 2013, 5:04am Subject: Roasting without a roaster?
I've just inherited 3 pounds of green beans from a friend. I don't have a home roaster, and I'm not willing to buy one of those air-pop popcorn poppers for a one-time try at coffee roasting. I was thinking about tossing them in my cast iron skillet, but thought I'd consult the "experts" to see if any of you had any advice on a cheap, make shift way to roast a coffee with evenly-roasted results. Any Suggestions?
Listen to the steam, the sign of a good drink is in it's acoustics.
EndTwo Senior Member Joined: 13 Mar 2013 Posts: 89 Location: Denmark Expertise: I like coffee
Espresso: Apscaso uno steel prof Grinder: Mazzer Major DR + Mahlkönig... Drip: french press, ceramic v60... Roaster: skillet
Posted Fri Sep 6, 2013, 8:59am Subject: Re: Roasting without a roaster?
Im not quite sure what a skillet is... only thing Google could tell me was this I wouldnt recommend anyone to roast on them, no matter how whiny they look... I would expect watery sour coffee ;)
However, again, language barrier, I normally use something like this without any problems. Roast tend to get a Little bit uneven, but nothing terrible. Othervise a fryingpan og a casarole could do... It does smoke a bit, but if you go for medium roasts its not half as bad as if you go for darker roasts. Remeber that espresso is a brewingmethod not a roast... I usually use medium roasts for espresso as well as drip...
EDIT: The youtube link did give me the answer. However, I stand by my joke.
Skylar Senior Member Joined: 15 Apr 2004 Posts: 138 Location: New Jersey Expertise: I love coffee
Espresso: lelit espresso Grinder: lelit grinder Vac Pot: B. D. Electric Drip: chemex Roaster: wok roast and popper, heat...
Posted Fri Sep 6, 2013, 9:27am Subject: Re: Roasting without a roaster?
I roast without a roaster and have been doing it on and off for some years. I do it outside using the side burner of a gas grill as a heat source. I use a cast iron skillet with high sides that came over the waves with my ancestors and has now been dedicated to the bean. One places the beans in the pan and I tend to start them off in a cold pan and warm them up constantly stirring with a wooden spoon. One observes the color changes and scent and experiences the sound of first and second crack. One decides when you have the roast level you want and then cool the beans and get rid of chaff. I use two sieves and pour the beans from one to the other but folks also use fans and suck air down through the bean mass. All of this is very findable on the web. I basically taught myself and it was actually a lot of fun. Of course at first a ruined some beans but charge that to experience. Some folks use the heat gun and dog bowl method, the former supplying heat. There are other projects that one can research. I suppose the warning is that these do produce chaff and smoke and smell up ones abode so either get a good exhaust fan or do it outside.
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