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  1. #51

    Join Date
    Jun 2003
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    it was too cold to roast outside the other night, it was blizzarding
    and about 7 inches fell by morning.
    i looked for the wok and roasted a handful of beans at a time, slow and easy.
    i noticed that because these beans were old/stale and had lost a lot of their moisture
    they roasted at different rates, so i put the sides of the wok to good use

    i roasted them not light brown and not black, but darkish brown, and stored them in a jar over night.
    i crushed the beans by hand in a mortar / pestle and made some near eastern coffee from it. i documented the whole thing
    ( my gallery + blog here ) .
    the robusta wasn't bad for coffee, and full contact really gave me its full flavor and earthy body that indonesian coffees are known for.

    i have attached batch 5

  2. #52
    holmburgers's Avatar
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    Aug 2009
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    Rochester NY (native KS)
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    Does anyone know of a way to roast larger amounts than what a popcorn poppers can do, on the cheap? Did they ever make a super-sized Poppery or something?

  3. #53

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    i tried to find a giant popper and settled on a wok.
    with a little practice it isn't hard

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