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Im a pot roaster only, as stated elsewhere, and Im happy with it. On the other hand, it may be one of those things thats not for everyone. I can only say that I roast much, much faster than what youve described and I stir with a low, scooping action so I keep things hot. I use about half a kilo of beans. Too little means theres not enough critical mass and the beans are toasting on the metal; too much and the beans heat too slowly. Its all done in fifteen minutes. I did some slow roasts when I started, with the same result you got: sour beans.
I watch and smell pretty hard while Im doing it, but I dont really analyse what Im doing. Im a bit hooked on the smoke...hope thats not bad for me. Thermometers, cracks etc are out of the question for me. Maybe this is one of those things suited to personality-types. (My type is "non-analytical-verging-on-slob").
I did a proper roast in a cast iron pot after following links from sweet marias where a guy suggested putting an oven thermometre in the pot and allowing it to rise to 200 F in 8 minutes- before putting the beans in...that would progress the roast nicely. I had the burner on low as he suggested but it took a minute or so longer to get to that temperature... so it was obviously not ready- but I stuck the 250 grams in and whisked them until the first crack at 18 minutes :-[ the second crack happened round 25 minutes and by 30 minutes Id had enough and spilled them into the cooler. 48 hours later was the taste test- admitedly I have no control of the grind or the tamp in the auto machine- so I preheated- and got the first cup- it was so sour I actually threw it out and tried again- SOUR! :P
I chucked them all out!
Roast at a higher temp?
In frustration I went out and popped 175 grams in the popper- a lot I know but 9 and half minutes later- a wonderful fragrance- I am convinced will be superb. :
I have a technic with the popper of constantly moving hte beans about with a lifting and dropping motion. THis ensures that even with big batches nothing gets burned.
Is there anyone who can give me a hint on the pot roast... Im fast becoming a popper only bloke.
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