Thread: coffee roasting

That reminds me. Time to roast another batch. I think it will be a 60% 30% 10% of Brasilian yellow bourbon daterra sweet, Kenya AA estate and Robusta kaweri. I can already sense the Imaginary smell of fresh-roasted coffee beans.
<--Coffee

Originally Posted by wvloony

dustin, i use what is know as a whirly pop popcorn popper, the one with the crank in the handle, works great, and i can do upto a full pound of green beans easily. BigSpender, i do agree with you on that, i unfortunately cant see the beans when i roast, so i have to actually go off of the sound, and i do have a little trick or twelve that i use when i roast.

wvloony,

My method of roasting is slightly more primitive than yours. I use a SS Farberware skillet with its lid. Just turn the gas burner to high and roast it like your popping popcorn, keeping the beans in motion, but using no oil. Then cool the roasted beans in a metal colander. Put them in a jar, with a loose lid, to rest until the next day. I roast darker than city.

I am going to slightly necro this thread.

I tried my first attempt at roasting today with my whirley pop.

A couple things i noticed and questions:

1) The thermometer is useless
2) All the guides I read said to listen for the first crack and the second crack.
a) Once I heard the first crack, the beans seemed to just crack non-stop
3) I am thinking I might have overroasted this first batch. It is very dark like an espresso roast. I guess I will find out real quick when i try to brew some.

Any tips? I am going to buy a camp stove to do this outside, waaay too much smoke and I dont have any real ventilation in the kitchen.

This is how it's done in the streets of Phnom Penh, Cambodia :

(Roasted in pork fat..)
Phnomenon: food in Cambodia » Roasting Coffee, Phnom Penh-style







Very strong, very black, and very good coffee..

In that part of the world they mostly use Robusta Coffee which ain't exactly the cats meow in coffee.

When I started roasting I used a hearthware unit and between the noise I couldn't hear first crack and all I ever seemed to get was really dark roasts. I use a Cafe Gene nowadays and I'm much better able to control things and it's quiet so I can actually hear what the coffee is doing.

I use the West Bend Poppery 2 as well for roasting purposes.

I just recently starting home roasting, but after a few roasts I am getting better.

I use a little over 1/2 cup and about 5 minutes. That is enough coffee to last me a week.

Originally Posted by thebigspendur

In that part of the world they mostly use Robusta Coffee which ain't exactly the cats meow in coffee.

Indeed. It's not exactly gourmet coffee.. but if you like your coffee black and strong in the morning, it really does it's job well. More caffeine than the arabica beans, grows faster and is much cheaper.. So in an extremely poor country like Cambodia it makes sense to go for the robusta beans. I think most people would choose arabica if money is no object, but I actually prefer robusta in the mornings.. To give me a little kick-start If I want a good cup of coffee, after a good dinner for example, I would of course choose a coffee made from the arabica bean.

Also necro posting!

I did my first batch ever yesterday with a Whirley Pop,it turned out great!!

Here comes another addiction, oh well