Okay the disclaimer here is that I roasted decaf beans...
And I dont have photos because ... hem... well... the battery ran out on the camera despite my husband reminding me every day last week to charge it *sheepish grin*
So I have a crazy popper and a tin can (emptied and clean) that doesnt quite fit (so some pliers cut and bent one end in). Plus 80g of decaf beans and 2 metal colanders.
I turned the popper on and the beans swirled really fast. After 3 1/2 minutes I heard what I think is the first crack (individual cracks like popcorn popping only higher pitched). Then after 5 1/2 minutes I heard what I think is the 2nd crack (a crinkling sound). Then 30 seconds later I turned the machine off and cooled the beans using the colanders. There was VERY little chaff. Is this because they are swiss water decaf. I read on another thread that someone has found wet processed beans have less chaff than dry processed?
The beans looked quite dark and dry. I waited 4 hours before I ground them (I couldnt wait any longer) and made a plunger. They tasted fairly inoffensive but maybe a bit burnt and sort of hollow tasting. Definitely lacking real body. I tasted them again today and they hadnt improved really. Im wondering if this is because they roasted too fast and burnt a little?
So Im wondering what to do to improve next time. How do I make the roast slower? Should I add more beans or less beans next time? Or is it because I used decaf beans.
And what damn cans do yall use as your chimney! Ive tried 3 different sorts and none of them fit neatly without being cut and bent in.
Last question... does doing two roasts in a row change the roast times or quality - ie if the popper is already hot?
Cheers,
Meg (who needs a sleep cause shes only on decaf!)
And I dont have photos because ... hem... well... the battery ran out on the camera despite my husband reminding me every day last week to charge it *sheepish grin*
So I have a crazy popper and a tin can (emptied and clean) that doesnt quite fit (so some pliers cut and bent one end in). Plus 80g of decaf beans and 2 metal colanders.
I turned the popper on and the beans swirled really fast. After 3 1/2 minutes I heard what I think is the first crack (individual cracks like popcorn popping only higher pitched). Then after 5 1/2 minutes I heard what I think is the 2nd crack (a crinkling sound). Then 30 seconds later I turned the machine off and cooled the beans using the colanders. There was VERY little chaff. Is this because they are swiss water decaf. I read on another thread that someone has found wet processed beans have less chaff than dry processed?
The beans looked quite dark and dry. I waited 4 hours before I ground them (I couldnt wait any longer) and made a plunger. They tasted fairly inoffensive but maybe a bit burnt and sort of hollow tasting. Definitely lacking real body. I tasted them again today and they hadnt improved really. Im wondering if this is because they roasted too fast and burnt a little?
So Im wondering what to do to improve next time. How do I make the roast slower? Should I add more beans or less beans next time? Or is it because I used decaf beans.
And what damn cans do yall use as your chimney! Ive tried 3 different sorts and none of them fit neatly without being cut and bent in.
Last question... does doing two roasts in a row change the roast times or quality - ie if the popper is already hot?
Cheers,
Meg (who needs a sleep cause shes only on decaf!)

50g to stretch to 7minutes, roasting 50g in my popper would probably go charcol in 30mins havnt acctually tried it though. But the times with 100g is a huge difference. :-?
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