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How to use the handy coffee roastering tool?
SPIRIT-COFFEE
Reviews with images
Practice Over A Direct Flame
It takes some practice and a few batches of ruined beans with this method in order to attain the roast you want. Prepare to bake and burn some beans first. Remove the candy thermometer; it's useless because the prong is too short to adequately monitor the temperature, and it blocks your view of the beans. I recommend roasting two-ounce batches at a time consistently over a direct flame (like with this fancy butane Bunsen burner) and while continuously shaking the beans. Listen for the 1st and 2nd cracks, observe the crackling and the smoke, prevent your beans from catching fire by immersing the tool too long within the flame, inspect the beans within the tool to see if they're dark enough to your preference. And do this entire process outside--but not on your propane BBQ grill or your hot plate or whatever (and not in the house). The beans need a direct flame to release their magic, but you don't need their smoke in your lungs, so sidestep it wherever possible and enjoy this simple roasting method outside!
Top reviews from the United States
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Reviewed in the United States on March 24, 2024
Color: Silver-with thermometerVerified Purchase
It takes some practice and a few batches of ruined beans with this method in order to attain the roast you want. Prepare to bake and burn some beans first. Remove the candy thermometer; it's useless because the prong is too short to adequately monitor the temperature, and it blocks your view of the beans. I recommend roasting two-ounce batches at a time consistently over a direct flame (like with this fancy butane Bunsen burner) and while continuously shaking the beans. Listen for the 1st and 2nd cracks, observe the crackling and the smoke, prevent your beans from catching fire by immersing the tool too long within the flame, inspect the beans within the tool to see if they're dark enough to your preference. And do this entire process outside--but not on your propane BBQ grill or your hot plate or whatever (and not in the house). The beans need a direct flame to release their magic, but you don't need their smoke in your lungs, so sidestep it wherever possible and enjoy this simple roasting method outside!
Images in this review
Reviewed in the United States on April 26, 2021
Color: SilverVerified Purchase
This is a simple contraption, well designed for what it is. Corrugated bottom helps with moving beans around. Handle does not get hot (of interest, the metal at the end, which rests against hand flesh). Not heavy so no muscle fatigue from shaking it for up to 15 minutes.
I've used this several times on my gas stove. Haven't screwed up yet! Some notes:
- If you use about a single layer plus a little extra, I think it provides the optimal amount for even cooking, which requires constant agitation and enough space for the beans to move around. This produces 3-4 cups of coffee or a small pot. ish. Adding more beans makes it more difficult to roast evenly.
- Keeping the basket close to flame speeds up "first crack". Unless you're on crack & have crazy shaking energy, it probably won't be a uniform cracking process like you would get with a hot-air roaster. For me, the crack started anywhere from 6-10 minutes into roasting & lasted anywhere from 1-4 minutes.
Then you can back off the flame a bit as you aim for the darkness you desire, where the smoke begins to pick up. (I like light to full city roasts (or a mix as you can see in the photo), so haven't had much smoking as of yet.)
- The chaff largely burns off in the flame. When it's small enough to get through the mesh, it does so, creating a modest amount of clean-up around the burner.
- When you're finished, the mesh cools off rapidly. The rings take longer (although the retaining clip doesn't seem to conduct heat (just like the handle). The beans are still "cooking" & it's pretty easy to blow on them right in the basket to help them cool down, instead of dumping them in a bowl or tray.
- Let the beans rest for at least a day (some say longer) to settle and de-gas. This improves the flavor (i.e. eliminates some negative flavors).
ADDENDUM:
I have now made about 20 roasts. A couple of further points:
- I tried using the large (3.5") burner on my stove, and the beans cracked way too fast (<3 mins!). Tasted okay, but the pros say the beans aren't going through their chemical changes properly. So I recommend a 2.5" burner, the standard "small" size.
- I'm using up raw beans that have been in dark storage for 10+ years. And they make a pot of coffee that tastes better than freshly purchased whole bean roasts. Looking forward to purchasing new raw beans!
- I increased the amount of beans I roast to about 2 layers plus. No problem spacewise or getting a fairly even roast.
I've used this several times on my gas stove. Haven't screwed up yet! Some notes:
- If you use about a single layer plus a little extra, I think it provides the optimal amount for even cooking, which requires constant agitation and enough space for the beans to move around. This produces 3-4 cups of coffee or a small pot. ish. Adding more beans makes it more difficult to roast evenly.
- Keeping the basket close to flame speeds up "first crack". Unless you're on crack & have crazy shaking energy, it probably won't be a uniform cracking process like you would get with a hot-air roaster. For me, the crack started anywhere from 6-10 minutes into roasting & lasted anywhere from 1-4 minutes.
Then you can back off the flame a bit as you aim for the darkness you desire, where the smoke begins to pick up. (I like light to full city roasts (or a mix as you can see in the photo), so haven't had much smoking as of yet.)
- The chaff largely burns off in the flame. When it's small enough to get through the mesh, it does so, creating a modest amount of clean-up around the burner.
- When you're finished, the mesh cools off rapidly. The rings take longer (although the retaining clip doesn't seem to conduct heat (just like the handle). The beans are still "cooking" & it's pretty easy to blow on them right in the basket to help them cool down, instead of dumping them in a bowl or tray.
- Let the beans rest for at least a day (some say longer) to settle and de-gas. This improves the flavor (i.e. eliminates some negative flavors).
ADDENDUM:
I have now made about 20 roasts. A couple of further points:
- I tried using the large (3.5") burner on my stove, and the beans cracked way too fast (<3 mins!). Tasted okay, but the pros say the beans aren't going through their chemical changes properly. So I recommend a 2.5" burner, the standard "small" size.
- I'm using up raw beans that have been in dark storage for 10+ years. And they make a pot of coffee that tastes better than freshly purchased whole bean roasts. Looking forward to purchasing new raw beans!
- I increased the amount of beans I roast to about 2 layers plus. No problem spacewise or getting a fairly even roast.
Images in this review
Top reviews from other countries
Guy Manson
Fantastic entry into coffee roasting.
Reviewed in the United Kingdom on September 29, 2018Color: SilverVerified Purchase
Amazon Customer
Doesn't work on an induction hob.
Reviewed in the United Kingdom on September 5, 2018Color: SilverVerified Purchase
