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10:38 am
September 8, 2010
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QuoteWell, apparently no one is dumb enough to roast in the garage in the winter time…unlike myself. I guess what I will have to do is post a video (not sure how to do it, but I'll figure something out) on what I'm doing some so everyone can see. It won't be blistering cold, but it will be outside. Stay tuned.
5:21 pm
March 13, 2009
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I cannot wait for this!!! If you need any help/advice w/ the video part let me know, glad to help.
12:37 pm
May 17, 2010
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I seem to recall having read a number of posts by people who roast in their garage. A guy's got to do what a guy's got to do to get the job done. There are ways to minimize the smoke and in the garage is certainly better than outside.
8:15 pm
September 8, 2010
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Thanks for responding ArtofExtraction. Do you have any tips on what to do about varying temperatures once it starts to get cold? With using a hot air machine to roast it is tough to judge how long to roast and sometimes you can't get to the roast you want anyway. Let me know what you think.
I'm still hoping for a video to take. I'll share it and hopefully I'll get some tips from that. Keep Roasting!!
9:07 pm
When I was roasting with air-poppers, I roasted outside… under the garage door when it rained. For a while there it seemed like it rained every time I wanted to roast.
Now that I've got a Behmor, I moved to a bench in the garage. Since I live in California it never gets extremely cold, but I've been running the Behmor for one minute with just the chaff tray in to bring it up to temp before roasting my beans. It usually hits 200 F when I start and the theory is that this will help take out the variation between summer and winter in my roast profiles.
I know that there are people who roast indoors or in the garage where they run exhaust ducts (sometimes with fans) to get around the smoke issue. It's not bad with the Behmor, but I have to close the door into the house to prevent my downstairs smoke detector going off when I open the Behmor door during first crack to slow down the momentum.
-Chris
3:57 pm
May 17, 2010
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@liketoroast, I don't really have any advice for outdoor roasting. That's why I got the Nesco; so I could roast indoors. Now that I have the Behmor, I continue to roast indoors so temperature variation is not a big issue.
Yakster, I roast in my basement and I don't vent it at all. Perhaps it has to do with the fact that I prefer a lighter roast so I never get much into second crack and the Nesco and Behmor are each perfectly capable of suppressing most of the smoke at those roast levels.
8:36 pm
September 8, 2010
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Well it has been a long time since I was able to enjoy some forum postings, but non-the-less I'm back.
I wanted to share some interesting things I realized/learned this weekend and I would like to mention that I learned this right here. Actually MattCReynolds told me during a live taping of the show, but it was here at the website. What I had done was roasted some coffee and I took the temperatures of the bed while roasting. I don't know why I never thought about it before but thanks to Matt, I learned something new. So without knowing what to expect, I started collecting data. What I found for this specific bean (Honduran EP Marcala; the beans were from Burman Coffee Traders) had a first crack a temperature of 380 Fahrenheit. I couldn't really figure out the time at which I got to that point because I am just roasting with a Fresh Roast Plus 8, but it was somewhere around 7 or 8 minutes. I increased the time to get to the second crack, but I saw that the temperature was not really increasing. I got up to 400 Fahrenheit about 10 minutes into the roast but it felt like it was not going to go any higher. The down falls of roasting outside in Wisconsin. Regardless I came out with a good roast and a fine cup of coffee.
I will continue to roast and collect more data for myself and share them with this fine group. Hopefully we all will learn something.
6:56 pm
May 18, 2010
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Good to see you back Liketoroast!
Thanks for the mention, and it sounds like you are happier roasting!
Best,
- Matt
8:57 pm
February 16, 2011
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I roast in the garage, but I keep the door open….also I only roast to FC, so not a tremendous amout of smoke. If I loved the vienna roast, I would have to take it outside
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