Posted Tue Jun 11, 2013, 7:11am Subject: New member from Connecticut
I am new to this website and roasting, but I have been drinking coffee for years and even though I don't consider myself a "foodie". I have been called that. I live in CT, USA. Does anyone know of a bean source local to me?
I am currently roasting in a Whirley pop manual popcorn popper and I have a West Bend on the way, it's an original Poppery, with the switch and 1500 Watts.
My first attempts have all been drinkable, only one got into the beginnings of french and oil seeping out, but they have all been different even though I'm using the same beans (Coffee Bean Direct Ethiopian Yirgacheffe). I have a thermocouple probe coming in the mail this week for use with the Supco SL500TC it will hopefully allow me to get more consistent results. It may be overkill, but I think it will help and I have other uses for it if it doesn't.
Starting with my second roast I have been monitoring as many variables as possible without a thermometer, Date, weather, time of cracks, pre and post roast weight, the temperature setting of the camp stove I'm using, etc. Then I store the coffee in a Jar, the jars have letters on them and I note the letter on the log. Then when tasting I note weight of coffee and it's grind size, weight of water, brewing method, including brew time, temperature of water, which jar it came from and how long that jar has been resting.
I really think the temperature monitoring will make the biggest change in consistency and repeatability that I could make. Plus, I'll be able to visualize the profile of the roast and relate it to my notes on flavor and aroma. The SL500TC comes with software for curves.
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