Home / Roasting /
Wok Roasting
by Jim Gundlach
Jim Gundlach shares this tutorial done in a creative writing style: home roasting coffee in a wok.
This page has a few pictures of my
set up for roasting in a wok over wood
The first picture shows the spoon
in the beans
which are in the strainer
which is in the wok
which is in the cooling bowl
which is in front of the wood heater
The Next picture shows
the spoon in the beans
which are in the wok
which is on the stove
which is burning some oak
below you can see how far
in the stove
the wok sits
during roasting
I can't show a picture of me roasting
because I was the only one
here at the time
and I had to take the pictures
which I can't do
when I am stirring the beans
but this is how it is done
If you look at the wok
like a clock
scoop from 2 to 10
scoop from 3 to 9
scoop from 4 to 8
push from 9 the the center
at a four-five time
I'm told
it is probably backwards if you are left handed
again and again
till the beans are done
so the next
picture is of the roasted
beans ready to be cooled
which I do by
scooping the beans up in the strainer
lifting them up about three feet above the bowl
and slowly pour them in to the bowl
scoop up some more beans
lift them about three feet above the bowl
and slowly pour them back into the bowl
letting the wind take the chaff
along with the heat
again and again
until the smoke is gone
again and again
until the beans are cool
and I can go in and build a web page which contains no links
so click your back button to go back to where you were before.
About The Author
Jim Gundlach is director of the Social Science Computer Lab and a
Professor of Sociology at Auburn University. His 15 minutes of fame followed the publication of "Country Music and Suicide".
In addition to roasting coffee, he enjoys cooking, working on cars, especially VW's, and
playing with his Sthil chainsaw. He can be reached at
drg@drg.sociology.auburn.edu.
