Hey all,
Inspired by Les and his intestinal fortitude, along with his glowing reports
regarding the quality of beans roasted in Dog Bowels, I've just completed my
first..ah...Chitterling (sp) roast. What a success! (except I locked myself
out on the deck without my colander....fixed that pretty quick tho...).
Using the Milwaukee 750-1000 degree heat gun and a 32 ounce dog bowel (er,
well it WAS a bowl), I roasted some of Tom's wonderful Liquid amber to a
very nice Full City ++/Vienna. I found I had to stir the beans
constantly..that the airflow really didn't move the beans all THAT
much...but it was easy to play the gun over the top of the beans then stir,
and continue. I got first crack at 8 min, second at about 12...I kept the
temp up with the gun at a bit of a distance between 1st and 2nd to prolong
the roast (been pullin slightly sour shots lately) then continued on to
second. You can really tell what's going on, the flaming chaff flies, and
you are VERY involved in the roast. Ambient temp was about 60F, so things
went well. I now smell like roasting coffee, the dog bowl is cooling, and
so is the gun. This is really fun!!! Beats the FreshRoast for large
batches, and evenness as well. Finally a slower, more drum-like roast!
Whahooooo....Les, list me as a convert too!!!!!
No guts, no glory!
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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Way to go Mark! Now I am waiting with baited (or should I say dog) breath as you rest your wonderful roast and get a report on how it tastes. The proof is in how it tastes! Les Mark Tosiello wrote: Hey all, Inspired by Les and his intestinal fortitude, along with his glowing reports regarding the quality of beans roasted in Dog Bowels, I've just completed my first..ah...Chitterling (sp) roast. What a success! (except I locked myself out on the deck without my colander....fixed that pretty quick tho...). Using the Milwaukee 750-1000 degree heat gun and a 32 ounce dog bowel (er, well it WAS a bowl), I roasted some of Tom's wonderful Liquid amber to a very nice Full City ++/Vienna. I found I had to stir the beans constantly..that the airflow really didn't move the beans all THAT much...but it was easy to play the gun over the top of the beans then stir, and continue. I got first crack at 8 min, second at about 12...I kept the temp up with the gun at a bit of a distance between 1st and 2nd to prolong the roast (been pullin slightly sour shots lately) then continued on to second. You can really tell what's going on, the flaming chaff flies, and you are VERY involved in the roast. Ambient temp was about 60F, so things went well. I now smell like roasting coffee, the dog bowl is cooling, and so is the gun. This is really fun!!! Beats the FreshRoast for large batches, and evenness as well. Finally a slower, more drum-like roast! Whahooooo....Les, list me as a convert too!!!!! No guts, no glory! Mark ------- If you wish to make an apple pie from scratch, you must first...Invent the Universe -Dr. Carl E. Sagan All outgoing E-Mail from this address is scanned for viruses by AVG Anti-Virus. |
--- Mark Tosiello wrote: <Snip> How large was the roast? I don't like to go beyond 5 oz in a 32 oz bowl because I have to be too careful about not stirring the beans out of the bowl. The 64 oz gives enough depth for a 6 oz roast and does well up to 10. <Snip> Don't count at all on the heatgun to move the beans. Good roasts are all about the stirring (and what goes on in your head). A few months back a number of HG/DB roasters were quite taken with the idea that this was a one-handed operation and were submerging the gun into the beans (maybe thought they were replicating fluid bed). IMO if you are close enough to have the HG do the stirring, you risk super heating the outside of the bean. Not good, as Tom recently cautioned. <Snip> Liquid amber, though blended with even roasting in mind, is still a blend. The 8 minute to 1st is a good way to keep it even. Martin ===== Martin Do you Yahoo!? Take Yahoo! Mail with you! Get it on your mobile phone.http://mobile.yahoo.com/maildemo |
Hi,
The roast was 8oz (1 cup), which seemed to work well. I constantly stirred,
and made a concerted effort to make this a slowly ramped up roast, rather
than the sort of "flash" roast that my freshroast is capable of. I snuck
up on 1st and held the temp there as best I could by changing the gun
distance. Then, went thru second to where the beans needed to go for me and
my espresso needs. Worked great. They're resting now...gonna try them at
24h.
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |
Les,
I'll be trying them at 24h, and at other times. Grinding them in my Mazzer
Mini and tamping them with that GREAT Myrtlewood Hammer.
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |
Les,
Well, i'm HOOKED!. Pulled several shots of the most wonderful, complex and
NON-SOUR espresso I have ever produced with the Tea. The coffee was just
"Dog-gone" superb. Very complex, multiple wonderful chocolate and caramel
notes, thick mouthfeel and very very smooth. This was a batch of Liquid
Amber that I did as a one cup measure in the ol' dog bowl with my Home Depot
Wagner 1220HT (Milwaukee) heat gun, mostly on the hight temp setting
(1000F). 16 minutes to about Full City+++/Vienna. I usually pull double
ristrettos (slightly finer grind, same tamp, same 25sec extraction).
Fabulous. Just did a Monkey Blend DB roast yesterday...resting now...and I
sent in a big order to Tom for more Amber/Monkey, and for a bunch of
Carmo/Dulce/Laranja Cravo to work on duplicating your blend.
This is the method of choice for my espresso needs.....it is SO easy to
control the roast character, and slow or speed up the process, hold at a
certain temp, all using that wonderful biological computer that God has
given us! I just love this new method....although my FreshRoast is looking
at me funny....wait.....IT'S GOT A GUN!.......oh, nevermind...it's got my
heatgun........uh oh.......
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |
Les,
Well, i'm HOOKED!. Pulled several shots of the most wonderful, complex and
NON-SOUR espresso I have ever produced with the Tea. The coffee was just
"Dog-gone" superb. Very complex, multiple wonderful chocolate and caramel
notes, thick mouthfeel and very very smooth. This was a batch of Liquid
Amber that I did as a one cup measure in the ol' dog bowl with my Home Depot
Wagner 1220HT (Milwaukee) heat gun, mostly on the hight temp setting
(1000F). 16 minutes to about Full City+++/Vienna. I usually pull double
ristrettos (slightly finer grind, same tamp, same 25sec extraction).
Fabulous. Just did a Monkey Blend DB roast yesterday...resting now...and I
sent in a big order to Tom for more Amber/Monkey, and for a bunch of
Carmo/Dulce/Laranja Cravo to work on duplicating your blend.
This is the method of choice for my espresso needs.....it is SO easy to
control the roast character, and slow or speed up the process, hold at a
certain temp, all using that wonderful biological computer that God has
given us! I just love this new method....although my FreshRoast is looking
at me funny....wait.....IT'S GOT A GUN!.......oh, nevermind...it's got my
heatgun........uh oh.......
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
All outgoing E-Mail from this address is scanned for viruses by AVG
Anti-Virus. |