I am curious if anyone out there has used a hot air popper for roasting barley? I use one to roast green coffee beans and just ran some barley through to see what would happen. It looks pretty goo but still pretty hot. Any thoughts?
-ander
-ander
buy some green coffee beans, get a solid hot air popper from the thrift store ($2) and turn it on. The key is timing, but a dark roast takes around 6 min.
This way I can get it for less than half of the price.
FYI - The conventional way... (From home brewers garden)
IMPORTANT - All roasted grains should be allowed to cool and mellow for 1 week.
- Toasted Malt - Roasted dry at 350F for 10-15 minutes until gold and aromatic
- Munich Malt - Roasted dry at 350F for 20 minutes
- Crystal Malt - Wet Roasted after a 24 water soak, Kiln at 200F for 1 hour, raise temp to 350F, roast until golden brown, ~ 1.5-2hrs.
- Vienna Malt - Dry roasted at 220F for 3 hours
- Roasted Barley - Dry Roast at 400F until deep brown about 70 minutes.
- Black Patent - Roast dry at 350F for 80 minutes, stir often to prevent burning. Will smoke some.
Now that is why I peruse this forum. This little nugget of info is worth tons of trudging through endless posts. Thank you Schlenkerla for this wonderful bit of info. The DIYer in my soul has tears of joy upon reading this little "how to" bit. Now all I need is a bag of 2-row.....gotta go.
thanks, again.
Where's the save button on this dang thing?
Sorry to also to go off topic, but I highly recommend the heat gun/dog bowl method of roasting. It's a bit more labor intensive, but the roast is far more controllable and you can do much greater quantities. I do 3/4 pound batches this way and can quickly bring it to first crack, then back off the gun and slowly ease the beans up to second crack.
Cool Idea... This could be a quick uniform method for roasting.
FYI - The conventional way... (From home brewers garden)
When I roasted for home use I used a Stir Crazy Popcorn popper bottom and Convection Oven for the a top (SC/CO coffee roaster.) 1 lb at a time. Perfect temp control, curve, and profile. Very close to professional roaster results.
I have at home a black UFO/GG combo, and it works wonderfully. It seems there are a few members of CoffeeGeek and Home-Barista around here, which is great.
How do you control the time frame going into 1st crack and then 2nd crack without controlling the temps. I just buy my coffee or espresso from intelligentsia or CCC
I've done some toasting/roasting in the oven before with mixed results and today I'm experimenting with my stove-top popcorn/coffee roaster. I'll post the results of that afterwards.
How did the stovetop experiment turn out? I'm interested in finding a way to roast up some gluten free grains as the commercially available stuff is quite expensive.
When I roasted for home use I used a Stir Crazy Popcorn popper bottom and Convection Oven for the a top (SC/CO coffee roaster.) 1 lb at a time. Perfect temp control, curve, and profile. Very close to professional roaster results.
I now have a 7 pound Diedrich roaster and a 5 lb drum roaster.
And the fact is that there is no comparison between fresh roasted coffee, which is nearly impossible to find, and the stale over roasted or completely bland coffee that is the norm at any retail or coffee shop.
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