germantownrob Senior Member Joined: 2 Dec 2007 Posts: 2,113 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 Thu Apr 12, 2012, 4:36pm Subject: Re: New to Home Roasting--A newbie Question--
Still roasting on my stovetop, without a cover, and some batches are better than others.... While the coffee tastes OK to OK+ (lol), depending on the beans... I think I will invest in a popcorn popper....
But still, I love how easy it is to get started! Just buy some green beans and gooooo! =)
I'll report back after my first air popper batch in a few weeks.
Roasting in a wok or pan on the stove has been done for a very long time, it can be a very good method and can be done anywhere anytime you have a heat source and pan. It is exactly what is done for an Ethiopian coffee ceremony, I am sure you can find an Ethiopian restaurant that does it in NYC, worth the experience.
Using pea berry beans are very good for pan roasting since they stay rounder then other beans so they tend to roast more evenly. Constant stirring, a whisk is what I find works best, and some wok work of shaking and moving keeps beans from getting hot spots. Using a stock pot with a lid that is preheated in the oven to 400f+ is very good but shaking it constantly for 15 min gets old.
I never really cared for unmodded poppers for roasting but that is only an opinion. The BM/HG and DB/HG (dog bowl, heat gun) is a good inexpensive way to have nice control over a roast that allow larger batch roasting as well. Understand the more beans you can roast the more smoke you will have from roasting and since you live in NYC take that into consideration.
IMHO pan roasting is under rated. Any method of roasting takes some time to learn first the roast process and second the equipment being used. It took me close to a year on my commercial roaster to get consistently great roasts like I can do every time on my HotTop roaster.
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