I’ve put this together mainly to be used as a rough guide by newbie roasters and others, so they can see what happens during a roast.  I hope this helps someone at least, so it can be seen what to expect from a visual point of view while roasting.  

Another reason for this is that as far as I can see it hasn’t been done before.  It may have, but I can’t find it anywhere.  Sweet Maria’s website features pictures of different roast degrees, but is presented differently to this version.  See http://sweetmarias.com/roasting-VisualGuideV2.html

Smells can only be described of course and matching the smell of the smoke to the roast progress can only really be gained after doing many a roast as the more experienced roasters here know …...


The other day after modifying/fixing the Breadmaker as per http://coffeesnobs.com.au/YaBB.pl?num=1158893099/0 thread, I naturally decided to test it.

During the test a lot of photos were taken to check that everything was going okay.  In between taking photos many details were taken of temperature vs time, and what stage the roast was at.  Pretty standard manual data logging I'd say.

Afterwards the photos were edited to best show their true colours and matched to the records taken to provide a pictorial record of a standard roast.  A few of the photos did not match perfectly the actual colours of the roast due to difficult lighting.  

Hopefully this will be of interest to newbie roasters to see just what goes on during a roast.  This is where the Breadmaker roasting method excels - being able to see and hear what is going on during the whole process, and adjust it accordingly.  Temperatures noted are of course dependant on where the probe was during the roast and are a rough guide only.  The probe was just above the beans on the other side of the BM bowl to the Heat Gun.

For the record the 400 gram blend used was:-

Mexican Chulita 200 grams
Indonesian Arabica Linton 100 grams
Timor Organic 100 grams

Green beans at 0 minutes, all set to go






At 5 minutes approx 155 C.   Now the beans start to smell ‘toasty’ (for want of a better description).




At 9 minutes approx 190 C




At 10 minutes, just prior to First Crack, approx 200 C.  Smoke can be smelt now.




At 12 minutes and well into a rolling First Crack, approx 210 C



At 13 minutes, end of First Crack, approx 200 C, heat backed off now to a low speed Heat Gun setting





At 14 minutes, just prior to onset of Second Crack, approx 225 C




At 15 minutes, at start of Second Crack, approx 225 C




At 17 minutes, well into a rolling Second Crack, approx 220 C.  Strong smell of smoke now.




At 19 minutes, Second Crack is still popping away, mainly as this is a 3 bean type roast.  The average single type roast would have finished by now.




At 20 minutes, just prior to dumping into the cooler, approx 220C still.




All cooled and ready to degas, back to room temperature  The smokey smell has gone and the beans smell is pure heaven!!  Nothing beats the smell of freshly roasted coffee beans



Now I’m not saying this is the perfect roast, because it wasn’t.  But it went very smoothly and most importantly tasted pretty damn good in the cup


For the full set of photos, although not quite in order, but you can see by the photo numbers, go to http://s89.photobucket.com/albums/k207/fluffOball/Roast%2019-9-06/?start=0



Belinda

Speaking of the aroma of freshly roasted coffee ,

When I was out the back roasting my most recent batch in the BM/HG, which I'll be calling my Corretto Roaster from now on, a contract lawn mower guy was mowing the lawn next door... I noticed his head ambulating along the top of our fence rail .

Anyway, curiosity got the better of him in the end and he stopped what he was doing and asked me what I was up to. Told him, in the driest inflection possible, "Roastin' me coffee mate". "Hey what?", he said.... Next thing I know, he disappears and a couple of minutes later is walking down our driveway to come have a closer look. After the normal greetings "G'day".... "G'day mate", he stood motionless for a little while watching as the Corretto went through her paces at about the 15 minute stage of the roast. "Well, I'll be blowed... I thought you were pullin' me leg there for a minute cobber, but you really are roasting coffee ".

We got to talking a bit more about it and of course a brew was in the offing. Asked him what caught his attention to what I was doing, to which he replied "The smell mate, that glorious fantastic smell, I just had to know more about where that was comin' from". I think the next time he mows the lawn next door, he's going to come a little bit earlier and learn a bit more about it.... he certainly appreciated the ensuing cuppa this time round .

Mal.

That's a terrific series! I have my BM now, minus the pan and blade so until I can sort those out it is still popper time. Once I get the Corretto going (nice idea Mal, very fitting) I'll have to take some pics for my blog along the same time phases.

Thanks for the honour of calling the BM a 'Corretto'    I'm humbled.

But ........ did you know that a Corretto is actually a shot of espresso with a shot of alcohol, such as brandy, frangelico or galliano, served in a demitasse cup.   Also a restaurant on Lygon St, Melbourne too.

Funnily enough I've never had a Corretto   mainly cause I only drink alcohol at night and coffee keeps me awake if I have it too late.  But the ideas always appealed to me  

But getting back on track I'm hoping these photos I've put up will do some good for the potential roasters out there.   Whether or not they want to use a BM.  Just with a BM it's easier to see what's going on in the roast.

Belinda

Ya I toyed with Belindretto but I'm worried about that that might translate to in italian.

Corretto wrote on Sep 27^th, 2006, 5:14pm:

It's your call Belinda,

What ever is your preference, then that is what the BM/HG combo will known as from this day forward on CoffeeSnobs, and dare I say it, THE WORLD!

Don't be shy ,
Mal.

Yay Belinda - how you have changed our lives through new roasting practices. Maybe we can call the BMR the 'Corretto' and you can change your CS name to Belindarama? It seems to have the glamour and pagentry befitting the inventor of the Corretto  

Ah - innovation, it's what good coffee is built on. Now, I  think it is time for a little correction to celebrate 

Baristacrat wrote on Sep 27^th, 2006, 8:56pm:



Nah, think I'll keep the same name, growing attached to it now

Belinda

Thanks Belinda for the great photos.

I've always loved a great coffee and this site has inspired me... Have already bought a HG. Now if only someone would sacrifice their BM. My brother won't give his up and my sister is too attached to hers.

I can't help asking everyone I know if they own a BM & if they are willing to part with it.
I'm keeping my eyes peeled.

Juls

Terrific set of pics. And here I thought that "green beans" were actually green! D'oh!
With each subsequent pic, I started salivating more and more until I got to the last one and by then my eyes were popping out of my head! Must have!!!!

Bread maker and heat gun, very ingenious! Well done!  

Cheers,
Julio

Javaphile wrote on Nov 16^th, 2006, 3:13pm:



Too true Java " " phile.   Looking back some of those colours are way off.  I know the problem though and will repost a bit later.  gotta roast now


Belinda

Well Julio, although the colourings of the pics are a bit off, the various stages the beans goes through is properly represented.  

As for freshly roasted beans I can only suggest you get yourself a BM and HG and some green beans and go for it      the self satisfaction can't be beat  


Belinda

belinda    great job!! BM powered roasting cant be beat. Ed

Taming wrote on Dec 6^th, 2006, 9:59am:


Hi Vicki, good to hear from you, as the pioneer BM roaster in the US.

My comments as above were not about the BM process, but the act of putting the pictures of a roast up for all to see.

As for the process of BM roasting, much has been posted on the subject in Coffeesnobs.  My original, 2nd August post is here:

http://coffeesnobs.com.au/YaBB.pl?num=1154442377   and the second part of it is here:

http://coffeesnobs.com.au/YaBB.pl?num=1158893099



Belinda

Taming wrote on Dec 6^th, 2006, 12:07pm:


Many apologies for US thing there Vicki  

It's true the BM method is quite amazing, and it's true it took us girls to do the unmodded BM method too

Guys seem to want to tear everything to bits  

I never saw anything on Sweet Marias about BM roasting.  They had lots of other methods for home roasting.
I searched all over the net and couldn't find anything on BM roasting before posting my original post.  I assumed the idea was original, not that it matters.

It's original here in Australia anyway.  Unless someone is still keeping their method all to themselves.  I was just happy to share my easy way of roasting with others.  

Have you any other pics of your setup other than the one in the link?  The indoor method seems interesting.


Belinda

I have always wondered why no one has put pictures of bread machine roasting on the SM website. It is discussed quite a bit on their home roasters list.  Lists being what they are, no one will write about it for awhile, and then there will be a flurry of posts about it.

I think Peter Zukowski and David Yeager both did heavily modded bread machine roasters beginning almost five years ago. You can see one of David's roasters on the homeroaster.org website.

A few days ago, someone wrote to the list about using the heating element on the BM. He installed switches to control both the stirring and the heat. and juiced up the thermostat. He can't roast a big load, like we can in an un-modded machine, but he does roast in it, without an external heat source.

I love roasting this way. I have used a thermocouple in my bread machine, but frankly, I can get enough freedback from listening to the beans, watching the smoke, and paying attention to how it smells to get remarkably consistent roasts from it without the thermometer.

vicki

Are you the originator of the bm/hg combo?

If so, good going.

What is the largest Q. you have tried in the bm. or better what is the optimal Q. ofr the bm?

Keith

beanhere wrote on Jan 8^th, 2007, 2:47pm:


If by Q you mean Quantity, then it varies from one BM to the next.  The largest anyone has done is about 1000 grams, but the most I have done is 630 grams.  There is no real optimal quantity.  But generally the minimum is about 120 grams.  More in some BMs.

There is much more on this at http://coffeesnobs.com.au/YaBB.pl?num=1154442377

Belinda

I use the same model BM as Coretto and have settled on between 600-800 grams as my preferred quantity - the bean mass seems to be stable at those amounts.

Hi Mal,
Just on that comment about the single heat gun for a 1kg roast... I have found this not to be possible on my Breville Big Loaf due to the size of the bowl (heat retention)... But never fear... another heat gun is always available... I have the heat guns pointing from opposite sides... The largest roast so far is a 700g roast (roasted weight)... but like you Mal, bean cooling is my challenge... but that will soon be resolved - A mate of mine is building me a wooden box with 2 x 250mm exhaust fans side by side in it.. pics will come when ALL is finished. Once I've done this, I will attempt the 1kg roast but really don't see it being a problem with this BM....

Marc

Mal,

I'll have to keep my eye out at Aldi (regular shopper there) and when I see this HG on sale again I'll have to pick one up...

I'll now qualify my post now that I think of it... I'm using (for a 700g roast) 2 x GMC Platinum HGs.... but again, it really is also about distributing the heat better as well considering the bowl size of the Big Loaf Breville...  Doing a 300g roast in this BM would (in my opinion) be the smallest roast size I'd do in the Breville Big Loaf..

Cheers,
Marc

Hey Mal,

I've been using the heat spreaders   ... I have never really considered taking them off to roast as I would have thought spreading the heat would produce an even roast... Your comments have made me rethink   .... and I will remove the spreaders and see what results  .... I'll try post up some pics of what my setup is tonight....

Cheers,
Marc

PS... yes, there is always a mini project going on that stretches the boundries with this wonder hobbie of ours    Cool huh

Quote:


Good Advice Matt... I will remove them (I have 2 HGs)

Thanks Mate...

Marc

Pics of a 500g roast (I have done a 700g with this setup)... didn't really need the twins running although with 4 different origins inc Eth Harar I thought it would help "smooth" out to an even roast... I'll post a small video clip when I get some more time. I've made minor changes since the pics but the general setup is the same...

Actually, using 2 HG requires a little more work... making the process more interesting