About a year ago, I bought this 100 year old stove-top coffee bean roaster from Sweden. As you can see, it looks like an enclosed saucepan, with a built in stirrer which is turned with an external handle. I think the idea behind this roaster is quite good - making use of both convection and conduction. Of course its not as precise as a machine which allows you to set varying temperature... but the few times Ive used it, Ive been fairly impressed with the results.
This pic - and subsequent pics - are from a little coffee event at our place on the weekend. We were roasting an Australian Capricorn. The roast took about 20 minutes all up - but it took a while to get to the first crack, as at first it seemed we had the temperature too low. The result was surprisingly consistent, apart from a few beans that got burnt on one side because I forgot to turn the handle at first!!
Matt

This pic - and subsequent pics - are from a little coffee event at our place on the weekend. We were roasting an Australian Capricorn. The roast took about 20 minutes all up - but it took a while to get to the first crack, as at first it seemed we had the temperature too low. The result was surprisingly consistent, apart from a few beans that got burnt on one side because I forgot to turn the handle at first!!
Matt







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