New Rotisserie Oven

[Corretto]

Re: New Rotisserie Oven


Interesting tasting notes Java.

Itll be interesting to see what you think after a longer resting period and the roasting of a few different types of beans.

The one successful roast I did with my oven, which took 28 minutes to complete the FC actually proved to be very full bodied and quite agreeable. I was expecting it to be just baked.

Have you thought of extending your oven roast out to around 25 minutes? I cant remember exactly where, but I think one of the oven roasters in CS swears by a 25 - 30 minute oven roast ............


Belinda

[JavaB]

Re: New Rotisserie Oven

Hi Belinda...

Yep, its very early days yet to conclude anything..... as you said I really need to try more bean varieties, using different profiles in the oven (including length of roast).....

I was wary of roasting longer than 20 minutes (because of the "baked" taste which might result) but clearly Ive got lots of things to try..... and lots of fun experimenting. And there is no problem making roasts longer - I think I can make them quite a bit shorter also.

I really need to modify the drum along the lines Andy suggested.... its just not the same without having that thermocouple letting me know what the beans are doing - at the moment all I can monitor is the air temp near the drum....

But it was certainly good to get such a variation in flavour from identically roasted beans (time, degree of roast and appearance) using the two different methods..... I wanted to try the oven to see if it would make a difference before I did much work on it..... had the results been almost the same I probably wouldnt bother to do much more "fiddling" :

[Thundergod]

Re: New Rotisserie Oven

Aldi have an oven with rotisserie this week for $69 if anone is interested in going this path for roasting.





(I didnt want to start a new thread.)

[JavaB]

Re: New Rotisserie Oven

Well an additional day.... and the espresso has definitely improved. Most of the "roughness" has now gone - probably even better in the next few days.

The taste is very smooth and full bodied.... a rich dark chocolate taste which lingers for ever - very nice indeed - but that is all I can taste - the rich dark chocolate.... all the other flavours which were there in the Corretto roast are hidden behind the intensity of this flavour....

If I hadnt tried the same bean roasted in the Corretto, I would say the espresso tastes fantastic - which it does - but the flavour isnt as "interesting" as that produced by the Corretto roasts.

That said - I suspect that some people might prefer the taste produced by the oven. Horses for courses I guess!!

[Javaphile]

Re: New Rotisserie Oven

Very interesting stuff there JavaB.

The differences you describe in the tastes sound like what Ive often heard when comparing hot air roasters too drum roasters. i.e. Hot air roasters yield a brighter flavor profile with more subtle tastes being present.


Java "Good stuff!" phile

[JavaB]

Re: New Rotisserie Oven

Java,

Well I finished the first batch..... and the flavour was magnificent for the last few pours. The drum roast needs about two days additional resting to peak compared to a Corretto roast...... and the flavour is far more intense (but less complex). The intensity of flavour was so great that the two "female snobs" in the household preferred shorter pours in their milk based drinks!

The second batch was roasted well into rolling second (20 seconds). Normally with the Corretto Id never go that far as the SC starts very slowly and then slowly speeds up where in the oven it starts and then really rolls! The roast was also done at a higher oven temp - at 255C - and took just under 18 minutes.

The flavour with this one is very similar. Intense dark chocolate tones with little else evident. It is smoother than the first roast at the same time post roast.... producing nice dark crema which persists very well. Even though the beans are of similar colour to a Corretto roast (these are possibly a little darker than I normally roast in the Corretto) there is less oil on the surface of the bean.... weird!

There is some Tiger Mountain (also roasted to this profile) currently resting.... more results to follow.

[grendel]

Re: New Rotisserie Oven

I continue to watch with interest!

Is the JavaB rotisserie Mod shop opening soon?

[JavaB]

Re: New Rotisserie Oven

Is the JavaB rotisserie Mod shop opening soon?

Now thats an idea

Certainly is an interesting method of roasting..... and you dont get a lot of smoke.... no chaff problems either.

You could probably roast indoors under a stove exhaust fan.... Mmmmm opens up some possibilities!

[Ray_C]

Re: New Rotisserie Oven

Good to hear that the longer roast times really arent a big problem, Ive really been enjoying mine, a lot........

[JavaB]

Re: New Rotisserie Oven

Well having now sampled several different bean varieties in this oven and comparing them to Corretto roasts:

Roasted to the same level of roast
Roasted in almost identical times
With an almost identical weight loss

The flavour from the oven roast is definitely quite a bit more intense and is smoother. The beans take a little longer to reach their peak compared to the Corretto roast. There is also less oil evident on the beans after resting compared to the Corretto (which I dont really understand).

The Corretto roasted beans have a more "interesting" taste.... maybe it could be described as more lively.... but certainly not as lively as roasts in a popcorn popper.

The consensus amongst the milk based coffee drinkers in the household is they prefer the Corretto roasted beans (due to the strength of the resultant coffee)..... If I reduce the amount of espresso to produce a similar strength coffee when using the oven roasted.... they feel the flavour is less overpowering.... but a little "flat". I enjoy them both as an espresso or a long black..... but there definitely is a significant difference in taste.

The Corretto lends itself to better control - especially between cracks. Changes in heatgun output are effective immediately where there is considerable thermal lag with the oven. Second crack with the Corretto starts off slowly and then builds gradually. In the oven you get a couple of snaps.... then into rolling second crack almost instantly.

To cool the beans in the oven drum, Ive found removing the rottisserie assembly and drum and rotating it in front of a fan is very effective.... the cracks stop within a couple of seconds and the whole assembly is cool enough to touch within 30 seconds.

So thats the comparison... basically its down to personal taste which you prefer. I still need to mod the drum (as Andy has suggested) so I can monitor the actual bean temperature - but because of the lag in the oven I cant see this being as effective as it is with the Corretto.