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Best hot air popper! Convenient, natural and light! Pops regular or gourmet popping corn with hot air, not oil, for a healthy, low calorie treat ! Fast! Pops up to 18 cups of gourmet corn in less than 2 1/2 minutes. Leaves virtually no un-popped kernels.
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Technical Details
- Electric popper uses hot air, not oil, for a healthy, low-calorie treat- Faster and more economical than microwave-bag popcorn
- Produces virtually no unpopped kernels with either regular or gourmet popcorn
- Makes up to 18 cups in less than 2-1/2 minutes
- Handy measuring cup doubles as a butter melter;14 by 9 by 6-1/2 inches
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By sb-lynn (Santa Barbara, California United States)
This is a solid, well-made hot air popper. It takes the popper only about two minutes to pop an amount large enough for an oversized bowl. Very few kernels are left unpopped, less than half a dozen per batch. That means you waste very little. There are also a few unpopped kernels that because of the strong centrifugal force are thrown out at the beginning, but I use a wooden spoon to quickly return them to the batch.
At first I was annoyed that this popper came without an on/off switch. You must plug it in to work. However, I came to quickly appreciate the feature since I don't keep this out on my kitchen counter. When I am using the popper it is turned on (plugged in) and when I am not, it is unplugged and in the cabinet. I don't have to worry about anyone accidentally hitting an on/off switch.
Cleaning is a breeze. I simply wipe the inside out with a damp paper towel and also quickly wipe down the lid and cup before putting it away. I only wash the lid/cup with soap and hot water every few uses.
Recommended, especially for the price.
By Peter Ly (Ventura, CA United States)
When I first bought this, I thought I was going to indulge in butterless and saltless popcorn every day as a healthy snack. I don't know what non-hot air popped popcorn taste like, but the plain popcorn using this popper tastes too plain. Also, I did have problems with the popcorn not being dry enough and un-popped kernels and kernels and popcorn flying all over the place. After reading a number or reviews and tips (pre-running the popper w/o the hood and popcorn and tilting the unit back while the popcorn starts popping) about this product here on Amazon, it now works great. The plain popcorn still tastes very plain, but it's now slightly crispier and I have at most 3 unpopped kernels per use. I average about 1.5 unppoped kernels.
By Terri (Crescent City, California United States)
My daughter bought this air popper for me last Christmas, and it was a fun product. It only cooks a small amount of popcorn, so for our family of five, we pop two batches. Because this popper warms up super fast, your popcorn will get done quickly. Also, before you plug in your machine, be sure you have all your stuff in order, including the bowl you want your popcorn to land in after it's done popping. We use a huge Tupperware bowl, and while it's landing in the bowl, we pour small amounts of butter on the popcorn so that it's spread throughout the popcorn, and not just on the top of the bowl. We have never had problems with popcorn flying outside the bowl because we use a big bowl to catch the popcorn. We also divide the popcorn later into real popcorn bags that are disposable. The children enjoy having their own bags of popcorn as they watch a movie chosen for that night. We have a movie night every Friday where the kids pick three movies each, and we all vote on which one to watch. It's fun, and they love it when we make popcorn to top off the day. This is a low calorie way to each popcorn. It takes very little time to pop, and clean up is so easy!
By Norma Santos (MA)
Ok, so I'm in my little local Goodwill store this morning poking around like I usually do after my Weight Watcher's meeting next door... And lo and behold I come across this popcorn maker sitting on the shelf - in the box - for $2.50 - I'd have been a fool to let that one go! LOL I had been thinking about getting a popcorn popper anyway so I figured it was worth a shot at that price.
Wow!! This little machine is great! Works perfectly and I only had a few (maybe three???) unpopped kernels - great item :o)
By Peter M. Ranon (Melbourne, FL United States)
A group of us (about a dozen) purchase GREEN COFFEE beans on a regular basis (about 20lbs a month) and most (about 10) use the Presto 04820 PopLite Hot Air Corn Popper as the Roaster. Eddy, one of the home roasters, was nice enough to transcribe his method and wanted to share.
Process for "Roasting the World's Best Coffee."
Equipment:
1ea. 15 ft heavy electrical extension chord
1ea. 6" diameter metal screen strainer with about 8" handle
1ea., Van Valkenburg Magic Coffee Stirring Wand (a $75.00 value!)
1ea., 1/2 cup measuring cup (full to top = 1/2 cup)
1ea. Presto PopLite Popcorn Popper (loose the yellow plastic top cover thing)
1ea. Small table (2' x 2' x 3')
1ea. Ceramic Salad Bowl (small)
Eddy's Ten Easy Step Roasting Process (so easy you can do it in the dark):
1) Set the table outside your house ( you can do it inside if you don't have fire alarms and don't care if the house fills with stout smelling blue smoke).
2) Plug the PopLite into the extension chord and then the extension chord into a 110V wall outlet (Safety first, men). (Running the PopLite for a minute or two while you're preparing the bean charge allows the system to become isothermal.)
3) Measure exactly, precisely, absolutely to the bean, 1/2 cup of green coffee beans (give or take 5 beans.)
4) Place the VanValkenburg MCSW in your fastest stirring hand.
5) With your spare hand pour the precisely 1/2 cup of green coffee frijoles into the running, isothermal PopLite.
6) Stir the beans all the way to the bottom at about 120 RPM with a stainless steel stirrer with a bent tip and a wooden or plastic handle.
7) While constantly stirring, observe the following over the next 5-8 minutes (depending on ambient temperature and humidity)
*beans begin to turn golden yellow
*chaff releases from the bean and blows up and out of the PopLite
*first crack occurs (sounds like popcorn for several seconds)
*short dwell time of no (or low frequency) cracking occurs between first and
second crack
*second crack occurs (sounds like rice crispies for several seconds)
*blue smoke begins
*heavy blue smoke (beans are burned beyond drinkability unless you're Italian
from Venice)
8) Depending on your intended roast level - somewhere between the first crack and the heavy blue smoke, put down the VanValkenburgMCSW and pick up the 6" diameter sifter in one hand and the still running PopLite in the other hand, pour the hot (very hot) beans out of the PopLite into the sifter.
9) Hold the sifter over the running PopLite about 6-9" above the top and shake the beans in the sifter to cool them in the air flow for about 10 seconds.
10) Pour the hot beans out of the sifter into the Salad bowl. Repeat 1-10 till you have enough coffee for 3-5 days.
This process works well and consistently for me. It gives flexibility in finishing with the roast level I want to drink, e.g. City, City+, Full City, Full City+, French, Vienna, etc. I don't go by bean color, rather primarily by sound. I've roasted in pitch black of the night many times and ended up with the roast level I intended. I say "primarily by sound" because there are also distinct aromas that occur during the roast process. If you are shooting for a roast between first and second crack you might also key on the aromas to guide you when to stop the process.
After the first crack the beans have nearly doubled in size and have lost water weight. Most bean types will 'stir' themselves at this point. However, I typically continue to stir them for the whole process and believe this gives a more consistent roast.
If you have too many beans being blasted out of the roaster, then add a few more to the 1/2 cup or stir a little faster! If the beans don't fully stir by themselves after the first crack finishes, then take a few beans out of the 1/2 cup initial measure. Different origin beans have different density and you can adjust that out from the 1/2 cup starting point. It is typical for me to lose 5-10 beans on any given roast, even with steady stirring.
The metal sifter and the PopLite are now tainted with coffee oils and your significant other will be rather unhappy with the flavors it gives to their use of it. So, they are now yours and dedicated to the fine art and science of coffee roasting.
Do not close and cap the hot beans. 'They' claim that CO2 outgases from the bean for several hours. Whatever it is that outgases I like to let it happen for 3 - 24 hours before I store the roasted beans in a glass jar. Distinct taste differences occur for different 'outgassing' times. Never-the-less, I usually grind a few beans while they're still hot off the roast and have a truly fresh cup of coffee.
Enjoy. I look forward to hearing about your tweaks or modifications to the process.
Cheers,
Eddy (ORIGINAL AUTHOR)
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