Home roasting over an open flame

**gearchow** · 04-08-2012, 01:02 PM

Caution, this is 13 minutes of your life you will never get back.

-jim

**_JP_** · 04-08-2012, 02:08 PM

Interesting that he used a pot. In Ethiopia they use a very wide, shallow pan. Sort of wok like. Pretty much all of the beans are in contact with the pan that way. Wok your roast!

**StillShaving** · 04-08-2012, 07:34 PM

I have even hit play yet, but I am already stoked. Thanks for posting.

**smalltank** · 04-08-2012, 07:55 PM

wow..so you DONT need a machine?

**StillShaving** · 04-08-2012, 08:08 PM

How much were you roasting? Somewhere around a pound? At the beginning of the roast (say during the first 3-4 minutes) would a stir have been sufficient to keep the beans from scorching (to break the monotony of shaking throughout)? It was interesting to see how soon the chaff started flying. This method keeps you quite busy throughout, but you can really see and smell what is going on, which is a big plus.

In comparison, the Behmor has a glass portal and light inside the roaster, but it can still be difficult to judge the roast during the heat of the battle when a quick decision is needed on whether to kill the roast or not....since after one hits "cool" button there is no going back to continue the roast for a few more seconds like your open flame method allows.

**gearchow** · 04-08-2012, 09:28 PM

I usually go 10-11oz because that splits a 2lb bag in to 3 roasts, I have done 1lb roasts, a bit different in feel.

It's interesting to have videoed it and watched it. I came to a similar thought about the first 4 minutes! Just stirring may be good enough and I will give that a try. I don't think the beans will scorch before the first 3-5 minutes, maybe even longer.

It's getting to the time of year when I usually have a cold one sitting by to sip on. There is something very pleasant about sitting under a pine tree on a warm day, sipping a cold beer and roasting coffee beans.

-jim

**Adam M** · 04-08-2012, 10:27 PM

Nice! I've roasted a few times with a stainless steel bowl, heat gun and wooden spoon, aka dog food bowl roasting, results were not too shabby.

**Todzki** · 04-08-2012, 11:00 PM

I've got a Zach and Dani's home roaster I scored at Goodwill, and a pound of columbian from the Good Coffee Company here in Seattle. Lots of good info on how to optimize using this more rudimentory roaster, I just need to spend less time on my latest time suck - B&B...LOL

**KcHighLife** · 08-16-2012, 06:22 PM

Very nice! I have a very similar setup that I do my shrimp and crayfish boil over. Have you ever tried it over wood to pick up the smokey notes? Check this out http://badgerandblade.com/vb/showthr...t=#post4373509
I will make a video the next time.
I like the idea of the consistant heat, I will give it a try myself.

**Monkeyboy** · 08-19-2012, 03:47 PM

Nice! I'd like to try this, curious how it would compare to machine roasted beans.

**SliceOfLife** · 08-19-2012, 05:00 PM

Yeah seems like this is a much better way to roast than those machines. As someone else mentioned though, with a burner that size, a huge wok is the way to go. I've got a big cast iron that would be perfect for this. A flat wooden/bamboo spoon/spatula to help control the flipping would be wise too. I'm actually surprised how little time it takes (assuming he doesn't time skip, I jumped around in the video).

**gearchow** · 08-19-2012, 05:18 PM

Originally Posted by SliceOfLife

Yeah seems like this is a much better way to roast than those machines. As someone else mentioned though, with a burner that size, a huge wok is the way to go. I've got a big cast iron that would be perfect for this. A flat wooden/bamboo spoon/spatula to help control the flipping would be wise too. I'm actually surprised how little time it takes (assuming he doesn't time skip, I jumped around in the video).

I've tried time skipping, but I'm amazingly clumsy. 1st crack is around the 7:30 mark ish.

-jim