I just attempted to roast 1/2#, 8 weighed ounces, Australian greens. I chose
them for a couple of reasons. They are a very clean processed bean with
almost zero chaff and they're a very small bean making for better movement.
I'd previously stated I was going to make this attempt with St. Helena since
they don't expand much but decided not to for 2 reasons. First my greens
ordered a month and a half ago still aren't here and secondly they be
expensive to experiment with!
I chose Australian since we're leaving for the Coast for a 4 day weekend and
I wanted to take some Aussie to some friends who run a Nationally Renowned
B&B, The Shelburne Inn. They're more wine connoisseurs but we introduced
them to home roasted coffee last summer. They loved it. Sent them some Kona
for Christmas.
I digress...
I tilted the Rosto back about 30-40 degrees while gripping the lower front
and simultaneously holding down the lid to shake gently back and forth for
about 3-4 seconds every 30 seconds or so. As the greens expanded (which
Aussie greens do unlike St. Helena of the same bean size) it was definitely
necessary to tilt during shake. Final roast very even and almost up to the
level of the chaff opening! Roast time about 1min. longer than same green at
5.3oz... silly me didn't record this actually roast time. I continued the
manual bean agitation during the cool down cycle...
I will say this is the absolute maximum weight greens I'll attempt. I am
impressed though. You can in fact roast 1/2 pound greens in the Caffe' Rosto
with the proper technique. This won't be my future usual roast size, too
much baby sitting as in constant, but it's good to know I can do a larger
single batch to just about fill the smaller foil bag Tom sells...
MM;-)
Home Roasting in Vancouver, WA USA
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