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Long time home roaster, but wrong methods, and learning

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  • Long time home roaster, but wrong methods, and learning

    Ive been home roasting for five years in a popcorn maker and I was simply roasting them without cooling or keeping in an open container for 48 hours.

    I recently read a book called "Home Coffee Roasting - Romance and Revival" and then realized I was supposed to cool the beans as fast as possible.

    Then, through this site, I also learned it is best to keep the beans in an open container for 48 hours, and it has made a huge difference in flavor, as the raw taste of coffee doesnt show any more.

    I wonder though, what else could I be missing? Anyone have an tips, things they experienced? I want to improve my skills.

    Thanks

  • #2
    Re: Long time home roaster, but wrong methods, and learning

    Originally posted by 202A27262E254B0 link=1248691966/0#0 date=1248691966
    Ive been home roasting for five years in a popcorn maker and I was simply roasting them without cooling or keeping in an open container for 48 hours.

    I recently read a book called "Home Coffee Roasting - Romance and Revival" and then realized I was supposed to cool the beans as fast as possible.

    Then, through this site, I also learned it is best to keep the beans in an open container for 48 hours, and it has made a huge difference in flavor, as the raw taste of coffee doesnt show any more.

    I wonder though, what else could I be missing? Anyone have an tips, things they experienced? I want to improve my skills.

    Thanks
    Interesting... Highlighted section above..

    Care to tell where on this site you picked this up ??

    It is in fact quite the opposite to what I do and I would suggest many others as well..

    Comment


    • #3
      Re: Long time home roaster, but wrong methods, and learning

      AM,

      I think Andy and a few others have mentioned in the past they do this if they want to age the beans faster.

      Kalmen, unless you want to consume the beans soon after roasting, most people here would recommend sealing them up straight away in a one way valve bag so they can off-gass for 48 hours or so afterwards. Generally this means the beans will peak in their flavour anywhere from 5 to 10 days afterwards.

      Its great to hear that youre learning of ways to improve your home roasting. I can definitely attest to the fact that cooling really quickly improves things. Keep trawling the forums here and youll learn a heap of good info on home roasting.

      Comment


      • #4
        Re: Long time home roaster, but wrong methods, and learning

        Cooling to room temp within two minutes is adequate.
        No need to get carried away.

        Comment


        • #5
          Re: Long time home roaster, but wrong methods, and learning

          AngerManagement: I did find it somewhere, and it may very well be my misunderstanding. Ultimately, Id want to discover whats best, and if this isnt, then I wont do it anymore.

          ACog: This is a valuable tip. I used to wait one day before consuming and would notice a huge difference in taste after a week, then I just recently tried this method, and got a different taste altogether, not sure if it is better or worse, but I do think it has aged the coffee much faster. I will follow your recommendations though as they make perfect sense.

          What do you guys think of water quenching?

          Comment


          • #6
            Re: Long time home roaster, but wrong methods, and learning

            Originally posted by 3E343938303B550 link=1248691966/4#4 date=1248699265
            What do you guys think of water quenching?
            I dont know of anyone here that does it.

            I only like to wet my coffee as Im brewing it.

            Comment


            • #7
              Re: Long time home roaster, but wrong methods, and learning

              Originally posted by 595B575F5F51564B380 link=1248691966/2#2 date=1248694761
              AM,

              I think Andy and a few others have mentioned in the past they do this if they want to age the beans faster.

              Kalmen, unless you want to consume the beans soon after roasting, most people here would recommend sealing them up straight away in a one way valve bag so they can off-gass for 48 hours or so afterwards. Generally this means the beans will peak in their flavour anywhere from 5 to 10 days afterwards.
              Agree... But it does need to be in context and there are other conditions that need to be met / considered.


              Originally posted by 535954555D56380 link=1248691966/4#4 date=1248699265
              AngerManagement: I did find it somewhere, and it may very well be my misunderstanding. Ultimately, Id want to discover whats best, and if this isnt, then I wont do it anymore.
              It is not that things should not be done, it is a matter of taking in the whole picture...

              i.e. Depending on ambient Temp and Humidity etc etc leaving them in a container for a short time may be OK... To leave them in an open flat container where they have a large surface area, culd mean much more moisture is absorbed than you might expect..

              I let them sit for 10 - 15 after cooling and then into a bag... Do they make it to 10 Days... Nope... I get thirsty and use teh buggers...

              1: See http://www.zpresso.com/info/store.php for eg

              2: http://home.surewest.net/frcn/Coffee/HowToEspresso.html

              Like every thing about coffee... The rules are loose and its what ends up in ya cup that matters..

              Comment


              • #8
                Re: Long time home roaster, but wrong methods, and learning

                Originally posted by 757F72737B701E0 link=1248691966/4#4 date=1248699265
                What do you guys think of water quenching?
                Again lots of reading... But for many it comes across like Quenching red hot metal in a liquid ie. Oil / Water or may be even a special powder.

                Thus the thought of dumping hot roasted beans into water is a reason to hang you out on a scaffold ;D

                Where as the actual term refers to using a higher content of moisture in the air cooling that is used.

                Some interesting comments... Google is ya friend.. And then there is a little science involved as well.

                1: http://pubs.acs.org/doi/abs/10.1021/jf070338d

                Note: Taken from http://food.theatlantic.com/coffee-culture/for-better-coffee-store-your-beans.php


                Few specialty roasters leave significant moisture in their coffee. The residual moisture in a coffee will be about two percent if a water quench is not used at the end of the roast (which is <snip> practice). As roasters do use water quench, the moisture level rises. (Unscrupulous roasters have been known to load their coffee with as much as 10 percent moisture to increase their profits.) But using a water quench does diminish the complexity of the flavor of the coffee.

                Comment


                • #9
                  Re: Long time home roaster, but wrong methods, and learning

                  Thanks guys, I have learned a lot.

                  One last thing, if I want to reduce acidity of the beans, do I roast more? Like a nice espresso roast... What would you do?

                  Comment


                  • #10
                    Re: Long time home roaster, but wrong methods, and learning

                    Originally posted by 0A000D0C040F610 link=1248691966/8#8 date=1248782855
                    Thanks guys, I have learned a lot.

                    One last thing, if I want to reduce acidity of the beans, do I roast more?  Like a nice espresso roast... What would you do?
                    Welcome kalmen.... [smiley=thumbsup.gif]

                    Yes mate, got it in one. You dont want to be too aggressive though as taken too far you might lose a lot of the intrinsic flavour nuances of the bean. Try experimenting with your batches, one by one, for example... to the start of regular Second Crack(SC) crackles, 20 seconds into this zone, to the edge of Rolling SC, 20 seconds into Rolling SC.....

                    These are just arbitrary numbers but are OK as a guide for a starting point. Main thing is to keep good, accurate records so that you have something to refer to next time you roast a particular bean/crop... Its all good fun and a great way to learn just how much influence you can have on the flavour in the cup by varying the roast profile(s) of your bean(s).

                    All the best
                    Mal.

                    Comment


                    • #11
                      Re: Long time home roaster, but wrong methods, and learning

                      Thanks Mate... Much appreciated. Will do.

                      Comment

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