Hey all
I received my starter pack today and went to myers and bought a Breville "Crazy Popper". It looked perfect for coffee roasting as the plastic top lifts right off to a nice open chamber.
I did 2 roasts tonight of the brazil santos.
The first roast was about 85g of green beans straight in the popper, unmodded with the lid on as usual positioned to shoot chaff into the kitchen sink. I was all too excited so didnt really time it properly but it seemed like they took FOREVER to get anywhere even remotely nice and brown. There was definitely no obious "smoke" to be seen. I would estimate I kept it going for 10-20mins and eventually dumped them into a colander and tossed them to cool.
This seems like a very long time compared to what others have reported with poppers.
The second roast I did was 110g green with a well fitted soup can chimney and a hand strainer over the chimney to stop it raining chaff all over my kitchen. This roast seemed to develop faster and end up darker and a more acceptable colour. It took around the 18-19minute mark to complete and weighed around 93g afterwards.
Again, this seemed like quite a long time and I didnt see any evidence of smoke or smell particularly coffee-like smells during the roasting. The whole thing I guess smelt a little grassy/wheaty?
So while both roasts look ok, the second being better, I was surprised that they dont really smell like the coffee I buy pre-roasted. Do the aromas take a while to develop or did i screw something up in my roasting process?
Also, what exactly should i be listening or watching for during the process for first and second crack?
Suggestions, Comments, Critiques welcomed
Lachlan
I received my starter pack today and went to myers and bought a Breville "Crazy Popper". It looked perfect for coffee roasting as the plastic top lifts right off to a nice open chamber.
I did 2 roasts tonight of the brazil santos.
The first roast was about 85g of green beans straight in the popper, unmodded with the lid on as usual positioned to shoot chaff into the kitchen sink. I was all too excited so didnt really time it properly but it seemed like they took FOREVER to get anywhere even remotely nice and brown. There was definitely no obious "smoke" to be seen. I would estimate I kept it going for 10-20mins and eventually dumped them into a colander and tossed them to cool.
This seems like a very long time compared to what others have reported with poppers.
The second roast I did was 110g green with a well fitted soup can chimney and a hand strainer over the chimney to stop it raining chaff all over my kitchen. This roast seemed to develop faster and end up darker and a more acceptable colour. It took around the 18-19minute mark to complete and weighed around 93g afterwards.
Again, this seemed like quite a long time and I didnt see any evidence of smoke or smell particularly coffee-like smells during the roasting. The whole thing I guess smelt a little grassy/wheaty?
So while both roasts look ok, the second being better, I was surprised that they dont really smell like the coffee I buy pre-roasted. Do the aromas take a while to develop or did i screw something up in my roasting process?
Also, what exactly should i be listening or watching for during the process for first and second crack?
Suggestions, Comments, Critiques welcomed

Lachlan

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