Suppose really no reason a decent electric wok couldn't be used for coffee
roasting. The challenge might be heat control which is different than the
problem with the one we had years ago (Wear IRRC). It's problem was heat
would drop to much for stir frying. My first attempt at wok roasting 3 or so
years ago I pre-heated the wok first with disastrous badly burned and
unroasted results and didn't revisited wokking until recently.
But now I've followed Pecan Jim's suggestion and start my wok roasts from
cold wok. Les's suggestion of stirring like folding eggs also of great
value. On our Viking start at med flame for 2 to 3min, then drop to med-low,
as 1st starts reduce to between med-low & low. If going into second back up
to med-low after a couple three minutes at low. Most home ranges you'd want
to increase all those dial settings. Just took a half pound of Bali Shinzan
for a wok and as anticipated needed slightly lower temps than for full
pounds. (continuing doing full pounds would result in just too much coffee
being roasted:-)
Using an electric wok heat changing would just not be as responsive, but
doable. Just a matter of knowing your tools. You'll never know unless you
just do it!
Now off for a wokking of Kube's Kona...
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm