Hi Ray, thanks for asking. I'm happy to help in any way I can.
With the RK Method, we first and foremost utilize a BBQ Grill, and sometimes if people prefer Rotisserie ovens, Brick Ovens, or firepits, etc to basically heat the coffee up to the roasting temperature we require. Capacities range from 1/4LB to 15LB every 20 minutes. Due to the size of a BBQ grill, we can stuff a great deal of coffee into the cavity. The result is coffee that, thermodynamically and physically is roasted using the same methodology as those expensive commercial roasters that you can purchase only by trading in your kids' college education.
Reviews of the coffee have been on par with or superior to that of commercial roasters.
We utilize primarily the artisan method of roasting, utilizing time and temperature, to achieve the roast to within 15 seconds of accuracy on each roast. Consecutive roasts are very easy to repeatably produce.
Additionally we attempt to utilize time as our fixed variable and temperature as our adjustable variable, that we treat much like the throttle in a car to accelerate or decelerate the roast process. Once the desired roast time is achieved by finding that ideal temperature, then we essentially lock that into our profile and generally use that profile as a default go-to for that volume of coffee, modifying only to adjust to a particular coffee's profile, if desired. Once this temperature is found for that volume of coffee, it's pretty much hands-free and you can go do something else while the coffee roasts, up until about first crack anyway, where a person would want to be on their toes to finish up and cool the roast.
Furthermore, we have no electronics that can burn or get damaged, and one of the greatest benefits is ABSOLUTE control over the roast profile.
Feel free to ask any other questions!
Shane Lewis
RK Drums
404-787-7125
