swamprb
somebody shut me the fark up.
- Joined
- Oct 27, 2006
- Location
- Bothell WA
I read this article in Saveur magazine http://www.saveur.com/article/Wine-and-Drink/Where-Theres-Smoke and though I knew I would never be able to achieve the results of the roasters that are wood fired, but gave it a shot anyway.
I set my Weber 1000 and RK Drum coffee roaster up with the Flavor Dome grill smoke box http://www.ribolator.com/product_info.php?products_id=79&osCsid=hts49vcau4jgm97n943dtopjt4 with some Oak barrel staves and slow roasted three 1 pound batches (light and dark WTF Izit, and 1 Sweet Maria's Liquid Amber)
It took @ 25-32 minutes per batch, I let them rest for 3 days and the shots I pulled were very smooth and some of the best I've roasted so far. Not sure if I have the patience to do it every roast but it was worth it.
And they say it couldn't be done!
I set my Weber 1000 and RK Drum coffee roaster up with the Flavor Dome grill smoke box http://www.ribolator.com/product_info.php?products_id=79&osCsid=hts49vcau4jgm97n943dtopjt4 with some Oak barrel staves and slow roasted three 1 pound batches (light and dark WTF Izit, and 1 Sweet Maria's Liquid Amber)
It took @ 25-32 minutes per batch, I let them rest for 3 days and the shots I pulled were very smooth and some of the best I've roasted so far. Not sure if I have the patience to do it every roast but it was worth it.
And they say it couldn't be done!