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Need BBQ Roasting Advice
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poison
Senior Member
poison
Joined: 11 Aug 2004
Posts: 1,163
Location: LA
Expertise: I live coffee

Espresso: Astra Pro
Grinder: Maestro Plus, Super J deal
Drip: Cone filter
Roaster: RK drum
Posted Sat Nov 6, 2004, 11:18am
Subject: Re: Need BBQ Roasting Advice
 

TheArtfulDodger is right, cooling is essential, and a simple fan won't do it. You can dump beans at second crack, and if you let them sit, they may end up a good Italian roast or darker, depending on ambient temps.

You need to get air forced through them, and lots of it. If you were roasting 1/4 lb or so you could just toss them in a colander, up in the air, but you'd still have to dump them way before they achieved the desired roast. Even on a diedrich it takes a big batch 3 minutes or so to cool to the point they are not cooking.
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TimEggers
Moderator
TimEggers
Joined: 3 Oct 2004
Posts: 2,946
Location: Tiskilwa, Illinois
Expertise: I love coffee

Espresso: QM Anita, Cappuccino Amore
Grinder: Baratza Vario, Mazzer SJ
Vac Pot: Antique McKee, Santos
Drip: Pour Over, Bodum Presses
Roaster: RK Drum
Posted Sat Nov 6, 2004, 12:18pm
Subject: Re: Need BBQ Roasting Advice
 

I tried the cheap tin pan diffuser.  Big no no, it melted!  I pulled it out before it stuck to anything though.  Can anyone tell me if 650F plus is too hot to roast?  That is the coolest that I can get with the lid shut.  I hate to sound redundant but I really don't want to ruin a whole pound of coffee.

I am going to dump the coffee into a cool colander and stir with a whisk in front of a fan.  With only one pound that should cool them.  I can also use the box fan underneath the colander to pull air down through the beans.  I have a window screen that I could use and spread the beans out in a single layer over the entire size of the box fan too.

My grill runs extremely hot, I fear that if I grill with the lid down at temps 650F and above I will roast way too fast.  Grill with the lid open and I end up with an inefficient perhaps uneven roast because the temp from the top of the drum to the bottom will be very different.  I need to research and get specific temperature profiles.  I do think that anything over 650F after first crack is way too hot.  Isn't it?  Man my head is spinning here...

 
Tim Eggers
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poison
Senior Member
poison
Joined: 11 Aug 2004
Posts: 1,163
Location: LA
Expertise: I live coffee

Espresso: Astra Pro
Grinder: Maestro Plus, Super J deal
Drip: Cone filter
Roaster: RK drum
Posted Sat Nov 6, 2004, 12:41pm
Subject: Re: Need BBQ Roasting Advice
 

Tim, it is Probably a good idea to burn a batch, just to see how the roast progresses, and at what times and temps you hit 1st and 2nd crack.

Buying some cheap beans will aleviate the pain of tossing good beans!

Nate
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Rawman
Senior Member
Rawman
Joined: 14 Jun 2003
Posts: 1,034
Location: SF Bay Area, CA
Expertise: I love coffee

Espresso: 2002 Cremina, Elektra MKAL,...
Grinder: Mazzer Mini
Vac Pot: Silex Vintage Vac Pot
Drip: Bodum chambord FP, Melitta...
Roaster: HotTop, Buzzroaster,  HG/DB
Posted Sat Nov 6, 2004, 10:14pm
Subject: Re: Need BBQ Roasting Advice
 

marcus Said:

My advice is stock up on propane.

Posted November 5, 2004 link

Wise advice...ask me how I know! :)  I ran out tonight.  Luckily I had just started the grill and hadn't loaded the beans in yet.  How much is propane in the rest of the country?  2.49 here, but there's a minimum charge of 13.50 Then the tank only took 4.6 gallons.  (Yes I am pretty sure that I got screwed.  The guy didn't even ring it up.) But the type that you bring empty and exchange for a full one cost even more.  14 including tax.

 
Rawman the Expobarbarian..
AKA the Original Jon R.
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TheArtfuldodger
Senior Member
TheArtfuldodger
Joined: 28 Jun 2004
Posts: 629
Location: Waxhaw,NC
Expertise: I live coffee

Espresso: Saeco Classico W/ non...
Grinder: Macap-4,Zassenhaus Box
Vac Pot: Vintage, Cory, Bodum and...
Drip: Bodum French Press
Roaster: Hot Top-RK Drum
Posted Sat Nov 6, 2004, 10:22pm
Subject: Re: Need BBQ Roasting Advice
 

In NC an exchange tank is running about $16. I keep one extra. I've noticed when the tank gets low I can't get above about 400 degrees. When it gets low I switch the tanks out so I don't run out in the middle of a roast. I got 21 roast out of my last tank.
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TimEggers
Moderator
TimEggers
Joined: 3 Oct 2004
Posts: 2,946
Location: Tiskilwa, Illinois
Expertise: I love coffee

Espresso: QM Anita, Cappuccino Amore
Grinder: Baratza Vario, Mazzer SJ
Vac Pot: Antique McKee, Santos
Drip: Pour Over, Bodum Presses
Roaster: RK Drum
Posted Sun Nov 7, 2004, 6:33am
Subject: Re: Need BBQ Roasting Advice
 

SUCCESS!!!

Well I sucked it up and did it!  I roasted two 4-ounce batches.  The first batch was my can drum and with the grill lid open.  I ramped up to 650F slowly, too slowly, and then hovered around 500 for second crack.  It was a mess.  Beans were sticking and falling out and chaff everywhere.  The roast came out uneven but not too bad (read that as savable!).

My hats off to you guys about the cooling.  The seemingly small 4-ounce batches did cool but slowly.  Even in front of the fan.  I am going to use a window screen over a big box fan when I roast bigger batches!

For the second batch I wrapped a layer of aluminum foil around the drum then poked holes around the drum.  Granted I could not see anything but I went by smell and sound.  Wow, what a difference!  I hit first crack in 5:30 and then second at 9:30!  A success and the roast was very even!  This batch I started out at medium heat (600F) then came down to 500F between cracks.  A little quicker than I wanted but I could hear and smell the stages.  I wound up with a nice city roast.  I am still working on my technique but the good news is I can roast with the lid open as long as I have the foil wall.  It acts as an oven in the drum.  The aluminum conducts the heat inside the drum for me instead of the grill body.  This way I can roast with the lid open to avoid the extreme heat of my hot grill.  I have an oven thermometer that I have up by the drum and I monitor that as I roast.  Sure that will not indicate internal drum temps but it gives me a measuring device nonetheless so I can repeat results.  That is after what I am after.

Well I am going to order more coffee beans from SM and get to work on my technique.  I have also decided to do one half or one pound batches max.  For now anyway.  I am sure my drum can hold 3 or 4.  However I want to work on my technique before risking more coffee!  

I had a real blast nonetheless!  Pics coming soon!

 
Tim Eggers
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Rawman
Senior Member
Rawman
Joined: 14 Jun 2003
Posts: 1,034
Location: SF Bay Area, CA
Expertise: I love coffee

Espresso: 2002 Cremina, Elektra MKAL,...
Grinder: Mazzer Mini
Vac Pot: Silex Vintage Vac Pot
Drip: Bodum chambord FP, Melitta...
Roaster: HotTop, Buzzroaster,  HG/DB
Posted Sun Nov 7, 2004, 8:35am
Subject: Re: Need BBQ Roasting Advice
 

Way to go! :)  So is the foil wall attached the drum and spin with the drum?  Can't wait to see pictures.

 
Rawman the Expobarbarian..
AKA the Original Jon R.
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TimEggers
Moderator
TimEggers
Joined: 3 Oct 2004
Posts: 2,946
Location: Tiskilwa, Illinois
Expertise: I love coffee

Espresso: QM Anita, Cappuccino Amore
Grinder: Baratza Vario, Mazzer SJ
Vac Pot: Antique McKee, Santos
Drip: Pour Over, Bodum Presses
Roaster: RK Drum
Posted Sun Nov 7, 2004, 7:15pm
Subject: Re: Need BBQ Roasting Advice
 

Rawman Said:

Way to go! :)  So is the foil wall attached the drum and spin with the drum?  Can't wait to see pictures.

Posted November 7, 2004 link

Yes the foil is actually secured with the two pipe clamps, as is the screen.  I have since altered my design using longer foil so that I could put the clamps at the ends of the drums.  The drum is 15 inches long, so the 12 inch foil was too short.  I am going to some more test runs and take some pics.

 
Tim Eggers
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