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Friday, 18 May 2012
Well, 700+ lbs of coffee roasted in the last year and a half since purchasing my Drum....and still banging out some of the best coffee to be found anywhere.
(if I don't say so myself) My friends, family, and even a couple dozen "Customers"?....people who have adopted me as their coffee supplier will attest- good beans, fire steel (the RK ) and man it makes some good coffee,
thanks much again,
Bo Maiuri
Glacier Coffee Roasters.
The coffee roasting is going good and really I've been selling quite a bit. A little tribute to how good a job that roaster can do is that when I had a friend from Ethiopia taste my Ethiopian coffee {he owns about a half acre of Mich Harrar in Ethiopia and currently runs an African cafe here in London, Ontario, were he roasts a variety of East African coffee every morning with an electric TOPER to serve fresh to customers} he told me that my coffee was done perfect. He asked me what type of a roaster I was using and when I told him about my drum setup he became pretty excited about the concept. -Jason
Your drum is awesome! I just roasted my first batch of beans on my new
RK drum and they came out great. I feel like a kid at Christmas! Oh
yeah, it is Christmas and this is my present to myself! I roasted 1 1/4
pound on my first try and chose a bean that I do not really care for so
that it did not matter what happened. My grill did a great job of
getting to temp fast and I was able to maintain temps even in the 45
degree weather with a little breeze blowing. I hit first crack at 9:11,
cranked back the heat some and
Hey Shane-- just did my 50th roast last night. I am really excited about the outcome. The 1 and 2 lb roasts go a little fast, since my grill puts out a lot of heat. But the 5 pounds are going about 15-17 minutes and the flavor is fantastic. Great product.
Brian Bircher
I've been meaning to write but I've been too busy roasting! The drum is working great and you were right, once it gets seasoned and "settled in" it just keeps getting better. I've also become more adept at controlling the heat and of course the movements of getting the drum in and out
quickly become more second nature as you go along. I've been turning out some excellent roasts and have been able to hit the roasts just where I want them whether it's for a dark roast or a beautiful City+ or Full City on an island coffee.
Taking the ceramic briquettes out madeall the difference in the world as far as being able to reach roast temps faster, bring my roast times down to where they should be and to better control temps during the roast. It's funny since I had thought it would be easier to do all that with the briquettes. I haven't gotten the steel plate made yet and am still using the cookie sheet. It's working fine so I may just leave it.
