So, I bought a Gaggia Classic from a fellow CSer (Thank you again) and as neither of us had fitting change, we agreed that I take a bag of Tyipca greens and his well seasoned saucepan so I can have a go at roasting. That was last week.
Oh well... I took the bait - hook, line and sinker!
I did my fourth roast today. The first roast was 150 grams of black charred disaster (straight in the bin). The second was 100 grams of not quite roasted yet (I was scared to repeat the charred episode - this went into a jam jar in the cupboard), the third was 100 grams of light brown looking but sour tasting, even at day 2, the fourth was a somewhat darker, still sour, but, with milk, drinkable, roast of 150g green beans. 1st crack at 10 minutes for all of them. The fourth roast of 150g green beans ended up being 124g roasted beans. This was also the first roast where I managed to contain the beans in the pan, rather than having them fly all over the kitchen :
so Im not even going to give you before / after weights of the first three
Picture of #3 and #4 below. I hold some hopes for the dark roast. Im the impatient kind so I pulled em through the machine pretty much 12 hours after the roast, and I found them quite sour. Hope this will settle by tomorrow when weve got some friends over.
The saucepan has some drawbacks, mainly that it seems to roast very unevenly. Ive ordered a breville popcorn popper as is discussed in various threads on this site which should arrive in the next week or so.
The smell in the house is amazing after roasting. I bake all our bread at home too, so Im used to the house smelling like a bakery but combined with the coffee smell its truly overpowering. For that alone its worth it.
One question: How do I get hold of one of those colour reference cards that I seem members holding against their roasts in pictures in this thread?
Cheers,
Phil

Oh well... I took the bait - hook, line and sinker!
I did my fourth roast today. The first roast was 150 grams of black charred disaster (straight in the bin). The second was 100 grams of not quite roasted yet (I was scared to repeat the charred episode - this went into a jam jar in the cupboard), the third was 100 grams of light brown looking but sour tasting, even at day 2, the fourth was a somewhat darker, still sour, but, with milk, drinkable, roast of 150g green beans. 1st crack at 10 minutes for all of them. The fourth roast of 150g green beans ended up being 124g roasted beans. This was also the first roast where I managed to contain the beans in the pan, rather than having them fly all over the kitchen :
so Im not even going to give you before / after weights of the first three
Picture of #3 and #4 below. I hold some hopes for the dark roast. Im the impatient kind so I pulled em through the machine pretty much 12 hours after the roast, and I found them quite sour. Hope this will settle by tomorrow when weve got some friends over.
The saucepan has some drawbacks, mainly that it seems to roast very unevenly. Ive ordered a breville popcorn popper as is discussed in various threads on this site which should arrive in the next week or so.
The smell in the house is amazing after roasting. I bake all our bread at home too, so Im used to the house smelling like a bakery but combined with the coffee smell its truly overpowering. For that alone its worth it.
One question: How do I get hold of one of those colour reference cards that I seem members holding against their roasts in pictures in this thread?
Cheers,
Phil

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