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  • New to roasting, where do I start?

    OK I have the Target popper and beans from Andy.
    Peru Ceja de Selva Estate
    Vietnam Son La Arabica
    El Salvador Finca Belvedere SHG
    Ethiopa Ghimbi
    Also have some roast beans to keep me going until I get roasting sorted, so theres no urgency.
    Too much choice. Are any of the above better to start with?

  • #2
    Re: New to roasting, where do I start?

    The Ceja de Selva is a very easy bean to roast so itd probably be your best bet for a starting bean, especially if youre a little nervous about your first roast.

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    • #3
      Re: New to roasting, where do I start?

      Ive just started popper roasting (done just over ten successful roasts now) and would agree with the above. Id also suggest doing a few roast with the same bean before switching to something else. Also, take one load all the way to the end just to see what happens. Have fun!

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      • #4
        Re: New to roasting, where do I start?

        the peru is practically foolproof to learn on, roasts evenly

        ive done the vietnam a couple of times in the behmor and also found it quite easy to get a good roast from

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        • #5
          Re: New to roasting, where do I start?

          Richard - as a trivial follow-on: after youve done a couple of Cejas try the Ghimbi. It is one of my favourites but wont be so even..

          Im just suggesting that so you get to experience two coffee taste extremes! Nothing like seeing the potential scope!

          /Kevin

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          • #6
            Re: New to roasting, where do I start?

            Thanks for that The Ceja de Selva it is!

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            • #7
              Re: New to roasting, where do I start?

              it may be worth having a few beans of your roasted coffee handy to give a hint on what color to stop at when roasting.

              The first and second crack may be hard to notice until you know what you are listening for.

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              • #8
                Re: New to roasting, where do I start?

                Nothing exploded or caught fire ;D First crack was obvious then stopped when they looked dark enough (a la petanque)

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                • #9
                  Re: New to roasting, where do I start?

                  sounds like you are off to a good start.

                  second crack is a lot more subtle.

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                  • #10
                    Re: New to roasting, where do I start?

                    Hi Richard,

                    Its hard to miss the first crack on the Peru Ceja de Selva Estate. They are like little fire crackers.
                    About the same as pop corn! Second crack is well defined too.

                    Definitely a good starting bean. All the pointers are easily distinguished, and it roasts nice and even both in colour and in time. Keep us posted on how it goes!

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                    • #11
                      Re: New to roasting, where do I start?

                      My first batch of Peru looked OK. Stopped it just under 5 1/2 minutes. Tried it 3 days later and it was flat and bitter. Tried it again 7 days later and its a bit better but still a slight bitter after taste. Dont think its over extracted as the timing was good. So, do I roast longer, shorter, slower faster or what?

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                      • #12
                        Re: New to roasting, where do I start?

                        We need photos Richard

                        Easier (well have an idea anyway) to tell if its the bean or the extraction if there are photos

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                        • #13
                          Re: New to roasting, where do I start?

                          Im not good at photos. Best I could get. They are much oilier than the roast beans I bought from Andy.

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                          • #14
                            Re: New to roasting, where do I start?

                            Try roasting at thew cooler time of the day to slow popper also smaller batch size can slow the popper.

                            shaking and tilting the popper also can slow the roast.

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                            • #15
                              Re: New to roasting, where do I start?

                              its really difficult to tell anything from a photo without a reference, depends so much on the exposure, white balance and other photographic factors, also the calibration of your monitor and our monitors!

                              That is why the CS Bean Bay membership card is a great help, if you include it in the photo of your beans at least we can get an idea of where it sits in relation to the roasts on the card.



                              here is another version of the same shot with the image photoshopped to try to show how different a photo can look,



                              edit - and here i have photoshopped your beans to maybe a bit more what i suspect they actually look like! (please correct me if i am wrong.)

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