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First Popper roast

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  • #16
    Re: First Popper roast

    I tried the Limmu today... not nice. not sure if it needs more time or the roast was not good.

    i roasted 80gm Peru Ceja de Selva Estate today and i think a much more successful roast.
    hit 2nd crack this time. roast is more even and darker in colour.

    also modded my BCG450 grinder and now produces a far finer grind. getting my shot times up. just need to work on my technique. i have the un-pressurised double basket and a SS tamper.



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    • #17
      Re: First Popper roast

      Good looking roast.  I gave up roasting over winter on my crazy popper.  When I first bought it the nights were 25 at the coldest and roast times were around 6 minutes.  Roasting at 12 degrees my beans never cracked but did reach a decent color after 20 minutes.  I gave up and just bought my beans over winter until I had saved up for a behmor.  I never tried the cardboard box trick but at the end of the day I was looking for an excuse for the behmor.

      P.S. The 20 minute roast was entirely acceptable but I wasnt gonna roast my 5 batches each week at 20 minutes long.

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      • #18
        Re: First Popper roast

        Are you using an extension cord by any chance? I found my heat gun producing lower temps with a longish cheap extension.

        Perhaps give it a try with a beefy extension or no extension. Btw, were you using an extension when you popped the popcorn?

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        • #19
          Re: First Popper roast

          During the roast outside in the shed with ambients of between 8 & 11 I was using extension but the popcorn was done inside with no extension. I have read that this limits the power but I would be surpised if it made a significant difference. You would need to measure the voltage across the element and the current to determine the difference. I had contemplated doing this to see if the power consumption was in line with the units ratings. I note someone else made comment about the lower ambient temps causing a problem. Not sure how far north to move to solve the problem! Maybe Coffs or Byron Bay sound pretty good

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          • #20
            Re: First Popper roast

            I didnt know about the extension. I am using one however, my max roast time is around 5.5 - 6 mins. I will be trying the Peru tomorrow to see how it tastes.

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            • #21
              Re: First Popper roast

              I just ran some tests: Line Voltage under No Load 230VAC under load drops to 225VAC Current variation over half a dozen tests 4.84 - 4.89A so power consumption 1089W - 1100W which puts the unit within specification and indicates it is running at rated power. No broken heating element or other electrical issue of significance. Conclusion is that in fact the ambient temperature is having a significant effect.

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              • #22
                Re: First Popper roast

                I forgot to add that I added a 7m extension which showed no effect on rating

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                • #23
                  Re: First Popper roast

                  Originally posted by 6F504940567A77250 link=1284122262/21#21 date=1284464041
                  I forgot to add that I added a 7m extension which showed no effect on rating
                  Ive tried using a 30m extension with no visible difference.

                  The ambient temp can make a significant difference, as can humidity.

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                  • #24
                    Re: First Popper roast

                    I have have since run a roast inside at 20 Deg ambient and all went well so the ambient playing a huge part in the temp that can be achieved by the popper. In this case slowing the fan speed could assist temp control but probably does not warrant the effort.

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                    • #25
                      Re: First Popper roast

                      I tried the Peru this morning. it has been almost 48 hours since roast.
                      it has a very nice aroma in the bag. ground it up and pulled a shot.

                      it came out alright with nice crema. possibly a little too fast.
                      it was bitter. not overly bitter , but not drinkable without sugar.

                      will the taste change if the beans are left to rest longer ? or is it a bad roast / bad shot ?

                      i have been working on my shot times. I am aiming for the 40ml in 25secs.


                      cheers.

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                      • #26
                        Re: First Popper roast

                        it came out alright with nice crema. possibly a little too fast.
                        You state it might have been fast - why?
                        i have been working on my shot times. I am aiming for the 40ml in 25secs.
                        Based on a double or a single?
                        If it is a double, I gather you are trying for a ristretto.
                        If it is a single, you are over-extracting.

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                        • #27
                          Re: First Popper roast

                          Originally posted by 44636868696C0D0 link=1284122262/24#24 date=1284508091
                          will the taste change if the beans are left to rest longer ?
                          Yes if the roast is OK.
                          I like most of my beans from around day 7 on.

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                          • #28
                            Re: First Popper roast

                            Maybe Coffs or Byron Bay sound pretty good [/QUOTE]

                            You dont need to go that far north.

                            In Sydney I fill my Breville Bratz Popper up to just below the shiny screw in the side of the chamber. About 180 g of beans. The only modification I have made is to throw away the plastic parts and add a chimney made from a 415 g Alaska Salmon tin. They are tapered to make a perfect fit in a popper. File off the bottom, remove the label and glue and go for it.

                            I fly my popper by the seat of my pants, no thermocouples, stop watches or fan regulators. I just go on colour. For a start I stir with a wooden spoon handle and later use a desert spoon to spy on the progress.

                            I stop soon after the second crack when the light coloured beans have gone, while the beans are slightly shiny but not oily. About a CS 6 to 8.

                            I usually sample a brew as soon as they are at room temp as I can’t wait as I have run out. Otherwise I leave them for a few days.

                            Once you manage to get good results with a popper you may never need to use stale coffee again.

                            One problem when travelling away from home and your known good coffee providers it is often hard to get acceptable coffee. If in doubt when out I drink tea or beer.

                            Barry

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                            • #29
                              Re: First Popper roast

                              Originally posted by 22011212193F24150E03010E600 link=1284122262/27#27 date=1284530024
                              One problem when travelling away from home and your known good coffee providers is often hard to get acceptable coffee. If in doubt when out I drink tea or beer.
                              A few months ago I took 500g of home roasted beans with me on holidays for a week.
                              All you need is a hand grinder and an Aeropress and you dont have to take chances with the local stuff.

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                              • #30
                                Re: First Popper roast

                                An Aeropress, a Kyocera and a bag of beans and you can go anywhere. Carted them off to Malaysia recently and many other trips in the past

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