Announcement

Collapse
No announcement yet.

New to roasting

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • New to roasting

    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




  • #2
    Re: New to roasting

    Here another couple of photos.



    Comment


    • #3
      Re: New to roasting

      Gday Phil....

      Have a look here mate.... http://coffeesnobs.com.au/YaBB.pl?num=1179756431

      Mal.

      Comment


      • #4
        Re: New to roasting

        Thanks, Mal. Ordered the starter pack and the card.

        After three days, that dark roast in the pics above tastes delicious. A fine grind, light tamp and slow extraction results in a double ristretto shot with lush crema. The palate is rewarded with immediate fresh fruit, early on just hint too much citrus for my liking which is however more than compensated by full body and long lingering aftertaste of dark cocoa and ... coffee aromas :

        I cant believe it. What a winner roast. In a saucepan. Roasted by colour, pulled when dark enough, cooled and de-chaffed by tossing between two bowls in front of a fan then left in a jam jar.

        Day 1 it was totally sour, Day 2 flavours were starting to emerge and mixed with mild it was presentable, Day 3 - delicious!

        Not sure why I ordered the popper, the saucepan is so good!

        Thanks all, esp. oldbeamer2, for opening the door for me to this brilliant piece of home-cooking!

        Phil
        PS: Thinking about the experience, I think I can get used to the citrus, I just wasnt expecting it thats why it threw me off a bit.

        Comment


        • #5
          Re: New to roasting

          Great work! [smiley=thumbsup.gif]

          You will never look back now! Its too yummy and too addictive.

          Cheers

          Comment


          • #6
            Re: New to roasting

            Well, if the saucepan is working for you then stick with it, the only thing that really matters is how it tastes! I only use the popper because it is easier to do outside.

            Comment


            • #7
              Re: New to roasting

              Originally posted by 243C3D3827373C38540 link=1322305136/3#3 date=1322429817
              Thinking about the experience, I think I can get used to the citrus, I just wasnt expecting it thats why it threw me off a bit.

              You might find that the citrus goes altogether in another couple of days. You may also find that a larger roast is easier to control because things happen a little slower.

              Its nice having fresh roasted coffee for a quarter the price of store bought browns 8-)

              Comment


              • #8
                Re: New to roasting

                Wow, I wish my greens were 1/4 the price of store bought browns. Im paying around $15/kg for greens, from a roastery that sells 1kg roasted for $26/kg

                Plus, take in to account I loose around 200gms off a 1kg green lot during a roast, so its only actually 800gm roasted.

                hrmmmm

                Comment


                • #9
                  Re: New to roasting

                  Thats quite cheap for freshly roasted coffee, but I think most people would struggle to drink 1kg worth before is starts going downhill. If its the roastery I am thinking off, they used to sell greens for $11/kg not too long ago.

                  The greens from beanbay are often cheaper, and the fun of the beanbay and pickup get together are great. Home roasting is also great fun!

                  Cheers

                  Comment


                  • #10
                    Re: New to roasting

                    Originally posted by 476C60687E400D0 link=1322305136/7#7 date=1322458482
                    Wow, I wish my greens were 1/4 the price of store bought browns. Im paying around $15/kg for greens, from a roastery that sells 1kg roasted for $26/kg

                    The browns are a bargain but the greens must be pretty quality stuff, what are they?

                    They cant be $15 greens into the $26 browns

                    Bene to beanbay recently?

                    Comment


                    • #11
                      Re: New to roasting

                      BeanBay, is that where I ordered the starter pack?

                      I recall some emails about some get-together somewhere to check out some new delivery of some green beans... Was that somewhat vague?

                      Is that what
                      Originally posted by 3023253C303F510 link=1322305136/8#8 date=1322471705
                      and the fun of the beanbay and pickup
                      is about?

                      When and where?

                      Cheers,
                      Phil

                      Comment


                      • #12
                        Re: New to roasting

                        Its not about the cost.

                        I guess the people who care about their coffee also like their Champagne to come from France. After all, whats the point in cheap luxuries?

                        Roasting, on the other hand, is bringing the art into it. I also bake my own bread. I wouldnt call bread a luxury, but I simply cant eat the cardboard you find in the shops.

                        Let me see:
                        Pre-Roasted: purchased up the road: 250g for $8, once a week.
                        Pros: Consistently good beans
                        Cons: Got to get to the shop to buy them weekly, the beans are always the same

                        Greens: Anything from $10/kg to $50/kg
                        Pros: Get to roast the buggers (even more addictive than the coffee!)
                        Get to impress me mates
                        They last forever, so I dont have to leave the house when it rains to get new beans

                        Cons: None 8-)

                        Ill stick with roasting.

                        Maybe even with the sauce pan if the popper doesnt compare favourably.

                        Comment


                        • #13
                          Re: New to roasting

                          when the beanbay monthly release happens, for WA you can choose to have the beans delivered to a local pick up location, when they all arrive, the local CSer sets up an hour or so and everyone pops in to pick up their beans and have a coffee and a chat! very nice.

                          I think there is a similar arrangement in a couple of other cities, but not sure which ones. Maybe have a read of beanbay posts.

                          Cheers

                          Comment


                          • #14
                            Re: New to roasting

                            I will have to keep my ear to the ground for the next bean bay get together in melbourne.

                            Having received my starter pack - and CS member card! - I today roasted two batches of 250g (green) each, Mexico Yeni Navan Typica and Peru Ceja de Selva Estate. The MYNT I took just into 2nd crack, the PCdSE I dumped somewhere after 1C.

                            MYNT looks like CS9, PCdSE more like CS8. I would have liked the MYNT to become a 10 but its hard to tell when the beans are in the pot. The PCdSE turned out exactly where I aimed.

                            I roast by colour and sound, as I dont have a thermal probe.

                            I tried to extend the time between 1C and 2C by turning the gas right down this time as soon as 1C was reached. This worked quite well, and probably also reduces the risk of burning the beans.

                            Both roasts came out quite even, so Im happy.

                            Not happy however to wait three days before sampling - Im down to 40 grams of browns which will barely last till noon tomorrow!

                            Also expecting my popper to arrive next week, so Ill be aiming to try some small batches from the various sample pack beans.









                            Comment


                            • #15
                              Re: New to roasting

                              both the peru and mexican are good with a 5-7 day rest, Ive found the mexican is great from 7 days and with consumption in 5-6 days from that. roats are looking good I know how hard it is to keep the bags sealed up, I usually roast so I have one batch resting whilst I finish the other.

                              Comment

                              Working...
                              X