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Dan
Top  #21 Print Post
Posted on 01/29/2012 10:34 AM
You'll be pleased to learn that I put the skillet method at the top of the Home Roasting Coffee page on WikiPedia. http://en.wikiped...ing_coffee
 
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opus
Top  #22 Print Post
Posted on 02/02/2012 4:59 PM
Gee....I've made a lot of money pan roasting coffee.
castironcoffee.com
 
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Dan
Top  #23 Print Post
Posted on 02/02/2012 7:17 PM
On a related note, I just refurbished a Griswold #9 cast iron skillet. It took a lot of work with a propane torch and rotary wire brushes, but it was worth it. Sadly, I won't be using it for roasting, but saut?ing.
 
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atalanta
Top  #24 Print Post
Posted on 04/30/2012 11:34 AM
I have an electric burner that I got for beer making (so I can set it up where the stuff is rather than take up space in my tiny kitchen). Do they get hot enough to do this? I've already done the "roast in the house" when I first started with my Fresh Roast so will need to be outside. I have an outside outlet (I roast outside anyway), but I don't have a gas grill/burner outside (I'm a charcoal "snob" LOL). Don't it figure, when I'm between "real" roasters is when I'm jonesing for coffee!!!
 
atalanta
Top  #25 Print Post
Posted on 05/01/2012 9:50 AM
Thanks for the pix! I'll have to give it a try once it stops raining.
 
jzuzphreek
Top  #26 Print Post
Posted on 05/01/2012 10:29 AM
i wonder if I could use a cast iron skillet on a gas grill? I can typically get the grill to about 550 F
Jessy

IN PRAISE OF COFFEE

This is the beverage of the friends of God; it gives health to those in its service who strive after wisdom.

The intelligent man who empties these cups of foaming coffee, he alone knows the truth.
 
atalanta
Top  #27 Print Post
Posted on 05/01/2012 11:25 AM

Quote

Burner0000 wrote:Range hood does the trick. For added ventblow a fan towards the roast forcing the air into the range hood. Not too close though or you will have a chaff mess.


That would be lovely but it hasn't worked since I moved here LOL. I usually do decaff so don't have much chaff.
 
Remo
Top  #28 Print Post
Posted on 02/16/2013 6:32 PM
I guess it does get the beans roasted, but not as nicely as in a fluidized bed. "Passable" is my rating. I think I need to try for a third batch because I could not get a good second crack going. I'll keep trying because my little Hearthware is hopelessly broken.
Remo
La Pavoni Europiccola, Jura Capresso Infinity (one notch from powder), Broken Hearthware Gourmet
 
rustic_roaster
Top  #29 Print Post
Posted on 03/31/2013 1:24 PM
This is my setup
coleman propane camp stove, 2.5qt cast iron pot, tweaked whisk, heat gun

This is my process
Put pan on the camp stove set to very low heat, wait about 4 minutes. Check temp on the bottom of the pan with an IR probe, if over 400 drop the beans, grab the heat gun set to high and start whisking. If temp is over 450 (as I got side tracked or forgot something)I remove the pot for a while and let it cool again to about 400 425.

Whisk the beans at nice steady pace to keep everything moving, leave the heat gun in one location next to the side of the pan a couple inches over the bean.

Once first crack starting to slow I start to move the heat gun a bit sometime removing it for a few seconds, but never stop whisking.

Once second crack happens I normally remove the heat gun and let it coast to the level I want.

Most days with a 1/2 pound of beans I get start of first crack about 6minutes ending at about 8 or 8.5 minutes. Second crack starts about 10 to 11 minutes. If I roast 1/3lb(1 cup) times are a little quicker but close, one pound the FC and SC times are shifted a bit, maybe 30 secs to a minute.

The bottom of the pan is usually like 550F at the end of roasting. I turn off the heat and usually by the time the beans cool the temp is right to do the next batch.

Almost forgot the oven mit on the stirring hand to keep my hand from over heating and getting smoked. I also have a timer, not for control just reference.
 
Wayne H
Top  #30 Print Post
Posted on 12/08/2014 3:08 PM
I roast in my oven using a cast iron skillet and get pretty good results. I have not tried roasting stove top yet.
 
madbeans
Top  #31 Print Post
Posted on 12/10/2014 7:03 PM

Quote

Wayne H wrote:

I roast in my oven using a cast iron skillet and get pretty good results. I have not tried roasting stove top yet.


do you leave it at 1 temperature the whole time?
Check me out for your next green coffee purchase:
madbeanscoffee.com
 
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Mad Mac
Top  #32 Print Post
Posted on 12/10/2014 10:10 PM
My entry into roasting was using a pan. The beans were ugly LOL. Scorched on the flat side, raw on the domes. I can laugh at it now but that got me into roasting.
 
egon
Top  #33 Print Post
Posted on 12/11/2014 11:13 PM
I'm still roasting in a wok, and using a wooden spoon to stir. The roast isn't entirely uniform, but the results are quite good.
 
Wayne H
Top  #34 Print Post
Posted on 12/12/2014 10:15 AM

Quote

madbeans wrote:

Quote

Wayne H wrote:

I roast in my oven using a cast iron skillet and get pretty good results. I have not tried roasting stove top yet.


do you leave it at 1 temperature the whole time?


For the most part. There is always minor temperature fluctuations due to opening the oven and stirring, but it stays right around 500 degrees.
 
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