BonsaiDoug Senior Member Joined: 10 Jun 2013 Posts: 41 Location: Canandaigua Expertise: I love coffee
Espresso: Gaggia Classic Grinder: Baratza Virtuoso Preciso Roaster: West Bend Air Crazy
Posted Mon Jun 17, 2013, 4:18pm Subject: And so it begins...
Greetings all. New to coffeegeek, and new to home roasting. Just roasted my very first batch. El Salvador, roasted just into the start of the 2nd crack. Shooting for medium-ish roast for my first attempt.
Guess I'll know in 24-48 hrs.
BTW... using a West Bend "Crazy Air" hot air popcorn popper.
RandomTask Senior Member Joined: 30 Jan 2013 Posts: 49 Location: Saskatchewan, Canada Expertise: I love coffee
Grinder: Barratza Encore Drip: Behmor Brazen Roaster: Behmor 1600
Posted Tue Jun 18, 2013, 12:05pm Subject: Re: And so it begins...
Welcome to the endless quest/fanatical devotion/wondrous journey that is coffee roasting. Be prepared to experiment, tinker and try to explain to people that you're not crazy when you tell them you roast your own coffee.
That looks pretty good for a first attempt and if you're aiming for a City+ roast, it appears you got there. Here's my number 1 thing when it comes to roasting; if it tastes funny, give it another day of rest. It somehow makes coffee that is a sour, grassy mess into something smooth and pleasant.
Roasting with an Air popper is a great way to learn, I've been using one for over 5 months but you will learn to hate the batch sizes. Once that happens you get to consider either buying a "retail" roaster or building your own. I've not taken the plunge yet, but I'd like to be able to roast once a week as opposed to two batches every other day.
Posted Sun Jun 23, 2013, 10:31am Subject: Re: And so it begins...
I read that he "said" that, but looking at the beans themselves in the picture they don't appear to be FC+ to me. They look to me like a roast that was stopped just prior to 2C at about City+. Of course I've been wrong plenty of times before :)
Welcome to home roasting! It's fun to learn using the small batches with hot air popper. The only issues I've seen with newer poppers is that they have a thermostat that will turn off the heat if they get too hot. On some poppers this will keep them from reaching either 1C or 2C. My brother had a lot of problems with that until we figured out what the problem was and how to fix it.
Unfortunately the "fix" is to cut out the thermostat which removes a safety device for the popper so do so at your own risk....of course we are already risking a kitchen fire by using a popper for something it wasn't intended....so drink more coffee and roast away!
What I find funny is how people react when they find out that you actually roast your own coffee...you tend to either get the reaction that you are some sort of survivalist who lives in a little cave somewhere, or that you belong to some club of coffee elite. If only folks realized how easy roasting your own coffee actually is.
I'll agree with what Randomtask said about letting coffee rest a bit after roasting. I usually roast a Malabar (it's my favorite) which works really well with my popper. It's so-so after roasting....but 5 days later it's outstanding. Sure I sometimes drink it the next day when I run out, but If I plan it out ahead I'll run out of one batch right when the next batch has rested 5 days. I try to consume it all before it reaches 10 days.....then the cycle starts again.
You will find some beans work better in a popper than others. I've had great luck with Malabar in my roaster. However I've found that some of the smaller bean origins don't seem to work as well. I recently tried a Guatamalian (sp?) which turned out pretty poorly. With the smaller beans and lack of control with a popper it seems that 1C runs into 2C and the roast doesn't turn out very well. With larger beans 1C stops and there is a lag before 2C starts which seems to make for a better end result. YMMV.
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