Id like to start a thread for those of us who are into pan/pot roasting. Or am I the only such desperate here?
All my coffee now comes from what I roast in an old, seasoned cast-iron pot, using a silicon spatula for agitation. Ive been doing this for enough months now to have one or two clues. I made the mistake of burning, which isnt so bad, and the mistake of baking, which really is bad. I get the impression that a pan roast needs to be darker in appearance than an equivalent "closed" roast. Also, everything needs to be determined by sight, rather than crack and you need to take an average rather than wait for uniformity, which never happens. Stirring needs to be smooth so it doesnt cool the roast. Pan roasts dont look pretty and, for some reason, dont smell all that pretty. No even monk-brown colour and praline smell when you open the coffee-jar, thats for sure.
So why do I persist? I actually like the process and the flavour it produces. Really. No...Really!
So, who else is pan-roasting? Out yourself! You wont be judged here.
All my coffee now comes from what I roast in an old, seasoned cast-iron pot, using a silicon spatula for agitation. Ive been doing this for enough months now to have one or two clues. I made the mistake of burning, which isnt so bad, and the mistake of baking, which really is bad. I get the impression that a pan roast needs to be darker in appearance than an equivalent "closed" roast. Also, everything needs to be determined by sight, rather than crack and you need to take an average rather than wait for uniformity, which never happens. Stirring needs to be smooth so it doesnt cool the roast. Pan roasts dont look pretty and, for some reason, dont smell all that pretty. No even monk-brown colour and praline smell when you open the coffee-jar, thats for sure.
So why do I persist? I actually like the process and the flavour it produces. Really. No...Really!
So, who else is pan-roasting? Out yourself! You wont be judged here.


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