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Heres a picture of an actual ~1K roast batch. The heatgun was only an inch from the beans by the end of the roast, but I had the heat dialed pretty low... just letting the beans cruise to final temp on their own. Incidentally, it was after this roast that I made the higher thermocouple hole. The original lower TC hole was off several degrees and second crack showed up early (it was an uninvited guest, too!). Hence the sheen on the beans!
Originally posted by Thundergod link=1209058273/0#10 date=1209124844
Originally posted by seedlings link=1209058273/0#5 date=1209091337
I can roast a kilo in here.
1kg?
The pan doesnt look any bigger than the one in my BM and I was worried about being able to do 600g.
600g is fine. After expansion the beans are still safely within the confines of the pan but theres no way Id consider 1kg.
Heres a picture of an actual ~1K roast batch. The heatgun was only an inch from the beans by the end of the roast, but I had the heat dialed pretty low... just letting the beans cruise to final temp on their own. Incidentally, it was after this roast that I made the higher thermocouple hole. The original lower TC hole was off several degrees and second crack showed up early (it was an uninvited guest, too!). Hence the sheen on the beans!
Mate - people do. I just stick mine onto big loaf and wait the 2 mins for a slow kneed while I set up the probe and laptop and beans and then I get 30 mins of fast kneed cycle to play with without any heating element.
Great set up. I am considering getting into roasting. Question do you disconnect the heating ewlement in the bread machine? I have read most of the posts here but cant see any re mods on the bread machines concerning their internal heating?? :-/ Sorry if this is a stupid question
Originally posted by 22a link=1209058273/0#1 date=1209074096
Thats a nice setup youve got there. Decent sized batch of beans too. I guess the most important question is: how did they taste?
I had a pot this morning with about 12 hours rest and the only suitable phrase is "chocolate syrup." It is sooooo sweet and chocolaty. Not cocoa, but milk chocolate. There is a initial burst of fruit/floral, but the sweet chocolate kicks in right away and hangs around in a bit of a waxy mouthfeel, best I can describe. I can roast a kilo in here.
Originally posted by martybean link=1209058273/0#4 date=1209084603
Great setup Chad. Didnt you have a blower roaster last year?
Yes I did (and still do). Ive had a problem with failing heat guns, which is likely because I buy cheap guns for less than $15USD. In fact the blower in my cooler is the same one from the air roaster.
Spring is here and I am weighing options for a new blower roaster, but Im still in search of a suitable (read: inexpensive) blower capable of high inlet temperatures to recirculate the heat on a new model.
Ive been roasting for about a year now. Started with the PopperyII, then I first learned of the breadmaker here and Mal helped me modify it so it would run continuous. Ive been lying low, but thought you all might get a kick out of the videos.
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