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I dont think baked beans are for drinking...

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  • vyapada
    replied
    Re: I dont think baked beans are for drinking...

    Thanks!

    Leave a comment:


  • Thundergod
    replied
    Re: I dont think baked beans are for drinking...

    Thats why I used a custom fitted stainless steel tailpipe extension.  

    Look for a salmon can; a tapered one; I read they are good.

    Leave a comment:


  • vyapada
    replied
    Re: I dont think baked beans are for drinking...

    I finally got it to work ok - a roast to the start of 2nd crack in 8 minutes! Whee!
    It just required some improvement to air flow and some recycling of hot air (with a mesh filter to keep out chaff).

    Careful though, to people thinking about using can chimneys... if theres a plastic lining this can happen! Ill not be using that type of can anymore... I suspect the fumes from heated plastic also would not be good for ya...

    Leave a comment:


  • vyapada
    replied
    Re: I dont think baked beans are for drinking...

    Originally posted by 7E425F444E4F584D454E2A0 link=1285250250/5#5 date=1285295290
    Originally posted by 727D6574656065040 link=1285250250/4#4 date=1285285727
    the air coming out of the top isnt really all that hot
    There is your problem.
    The popper is not generating enough heat, hence the long roast times.

    I think you need to find another popper.
    Hi Thundergod,
    Thanks for your reply - this may well be the case if I want to roast in the open air.

    What I found today though, was that when I managed to get warm air into the intake area, first crack started around 2 mins and the machine shut off at 3. I think there could be enough heat but the amount of beans, humidity/temperature etc may be a big influence at the moment. Well see what happens when/if itll turn back on...

    Cheers

    Leave a comment:


  • Thundergod
    replied
    Re: I dont think baked beans are for drinking...

    Originally posted by 727D6574656065040 link=1285250250/4#4 date=1285285727
    the air coming out of the top isnt really all that hot
    There is your problem.
    The popper is not generating enough heat, hence the long roast times.

    I think you need to find another popper.

    Leave a comment:


  • vyapada
    replied
    Re: I dont think baked beans are for drinking...

    Originally posted by 09001B0209040C610 link=1285250250/1#1 date=1285251378
    I havent ever roasted with a popper so cant offer much, except to say eeek! Is that a popper in a cardboard box? If it were me, Id be keeping flammable materials like cardboard well away from whatever roasting device im using, especially when its actually roasting.
    Hi hazchem,
    Thanks for your concern... yeah if it gets hot enough then I could see the issue, especially if, like shawty has mentioned, chaff gets caught in an air intake... I did plan on putting in a mesh filter over the air intake, just forgot to mention it... oops. Ill see about using a metal or plastic tub, might be safer, but the air coming out of the top isnt really all that hot, I dont think a box would reach ignition point.

    Originally posted by 120900161518610 link=1285250250/2#2 date=1285275707
    The popper sucking in chaff would be a problem I would think
    Try more beans for a quicker roast, you will have to stir them for a while depending on the blower power.
    Originally posted by 23001313183E25140F02000F610 link=1285250250/3#3 date=1285280106
    In the Sydney climate I fill the popper chamber with green beans to the bright screw on the side of the chamber. About 1 cup – 150 - 180 g.

    The more beans in the chamber, the slower and hotter the air flow gets.
    Stir anticlockwise with a wooden spoon handle or a stick, until the beans swirl on their own.

    For a chimney I use a 415g Alaska salmon tin to extend the roasting chamber.

    Use a stainless spoon to get a close look and check the roast.

    Go on smell, sound and sight. I go mainly by colour.  When about CS 7-9, dark brown, not light tan and not oily black, I stop the roast. Stop if any beans start to look oily.

    Tip beans into a colander. Swirl and toss them to remove chaff and start the cooling.

    Tip beans onto baking trays in a thin layer to cool.

    Don’t roast when the weather is extremely hot or cold. In a heat wave the roaster thermostat may switch off. I have had to complete a couple of roasts in a frying pan.

    Barry
    Thanks very much for the tips guys!
    1 cup is way more beans than I thought a little popper could handle... Ive been using about 1/2 a cup (~100g on a balance type scale - I need to upgrade to digital...) and was concerned from other reports that my machine wouldnt handle 150g, the black and decker models are noted to have weak fans... maybe not as effective as your breville model Barry, but worth a shot though!

    Ive been using a LED torch and peering in at the beans... it has a very bright white light and gives a good representation based on what I see when I tip em out... when I try to put anything in there (spoon to stir... was concerned with beans jumping around and thought they needed to spin more) when they are spinning has just resulted in flying beans!
    Thanks for all the advice!

    Leave a comment:


  • Barry_Duncan
    replied
    Re: I dont think baked beans are for drinking...

    In the Sydney climate I fill the popper chamber with green beans to the bright screw on the side of the chamber. About 1 cup – 150 - 180 g.

    The more beans in the chamber, the slower and hotter the air flow gets.
    Stir anticlockwise with a wooden spoon handle or a stick, until the beans swirl on their own.

    For a chimney I use a 415g Alaska salmon tin to extend the roasting chamber.

    Use a stainless spoon to get a close look and check the roast.

    Go on smell, sound and sight. I go mainly by colour.  When about CS 7-9, dark brown, not light tan and not oily black, I stop the roast. Stop if any beans start to look oily.

    Tip beans into a colander. Swirl and toss them to remove chaff and start the cooling.

    Tip beans onto baking trays in a thin layer to cool.

    Don’t roast when the weather is extremely hot or cold. In a heat wave the roaster thermostat may switch off. I have had to complete a couple of roasts in a frying pan.

    Barry

    Leave a comment:


  • shawty
    replied
    Re: I dont think baked beans are for drinking...

    The popper sucking in chaff would be a problem I would think
    Try more beans for a quicker roast, you will have to stir them for a while depending on the blower power.

    Leave a comment:


  • hazchem
    Guest replied
    Re: I dont think baked beans are for drinking...

    I havent ever roasted with a popper so cant offer much, except to say eeek! Is that a popper in a cardboard box? If it were me, Id be keeping flammable materials like cardboard well away from whatever roasting device im using, especially when its actually roasting.

    Leave a comment:


  • vyapada
    started a topic I dont think baked beans are for drinking...

    I dont think baked beans are for drinking...

    Hi all,

    I started roasting yesterday with a black and decker hot n pop roaster (same external appearance as the picture/external link below), bought second hand and I think I might be baking my beans!

    My initial roast yesterday was with the plastic popper lid on and lasted 22 minutes to about a city roast (as far as I can tell... I can post photos if that would help) and not much seemed to be happening in the last 5 or so minutes. I heard a few first cracks but not anything like a rolling first crack.
    Today, I used a can chimney and after a 34 min roast the beans were still not as dark as yesterday! No first cracks were heard.

    My palate is probably undeveloped for coffee because I find the coffee I get from the following setup to be acceptable and better than a lot of cafes... well here goes the embarrassing part.
    Im using a cheapo Breville BES200 with a blade grinder (soon to be an Hario Mini/Slim Mill) and the beans from yesterday were bitter as a shot but very mild in a latte. I prefer mild flavours in coffee so it didnt bother me too much but Id rather try and get good results out of my beans.

    Some of the thoughts I had were:
    • I had started a thread previously about the smell my roasters air is giving off and it smells like a electric bar/radiant heater here:
      http://coffeesnobs.com.au/YaBB.pl?num=1284984565/0
      Perhaps there is an issue in the popper somewhere.
    • It was around 90% humidity today with a max of about 25 (just a few hours before my roast) and this seems like a potentially big culprit.
    • Maybe using the popper lid yesterday kept some of the heat in?
    • Perhaps using slightly fewer beans (maybe 10-20g, didnt weigh but the spin was much faster) in this roast meant there was less heat retention.

    Perhaps its a combination of all of the above plus more.

    Im thinking about trying the following set up with a view to making a more effective style with a chaff catcher, chimney, etc if successful.


    From http://www.ineedcoffee.com/01/coldroasting/?page=2

    Did anyone have any comments, criticisms, kicks-in-the-backside for me?
    (or clips across the ear)

    Cheers!
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