After reading so many fine stories of people roasting at home, I decided to give it a try today.
Steps:
1. Set up the air popper (popcorn popper) outside
2. Filled with 100grams of beans and turned on.
3. Left the top part of the popper on, but without the little circular lid, leaving a hole for me to stir the beans while roasting.
4. Continuously stirred the beans.
5. First crack was at 3:46, and went for a minute or so.
6. Stopped manually stirring at the 5 minute mark, it had dramatically increased the rate that the beans were turning over just by the power of the air popper by then.
7. 2nd crack was at 6:45, and I stopped the roast at 7:00 and tipped into a strainer to cool down rapidly. They were a pretty consistent deep brown colour, look like CS9.
I waited until the beans were room temperature, and then was curious so I ground a shot and pulled it through the espresso machine as a ristretto. Also made an aero-press from it.
Thoughts on the taste:
Espresso: Heaps of crema (obviously), and there was a noticeable bitter taste to it, but not too much, just more than I was expecting.
Aero-presss: Definitely more pronounced bitter flavour. It was a bitter harshness that I haven't tasted in the commercially roasted beans before, so it seems that there is probably one or more quite obvious things that I am doing wrong, just not sure where to begin troubleshooting.
Based on this, any advice that more experienced roasters have would be appreciated!
Steps:
1. Set up the air popper (popcorn popper) outside
2. Filled with 100grams of beans and turned on.
3. Left the top part of the popper on, but without the little circular lid, leaving a hole for me to stir the beans while roasting.
4. Continuously stirred the beans.
5. First crack was at 3:46, and went for a minute or so.
6. Stopped manually stirring at the 5 minute mark, it had dramatically increased the rate that the beans were turning over just by the power of the air popper by then.
7. 2nd crack was at 6:45, and I stopped the roast at 7:00 and tipped into a strainer to cool down rapidly. They were a pretty consistent deep brown colour, look like CS9.
I waited until the beans were room temperature, and then was curious so I ground a shot and pulled it through the espresso machine as a ristretto. Also made an aero-press from it.
Thoughts on the taste:
Espresso: Heaps of crema (obviously), and there was a noticeable bitter taste to it, but not too much, just more than I was expecting.
Aero-presss: Definitely more pronounced bitter flavour. It was a bitter harshness that I haven't tasted in the commercially roasted beans before, so it seems that there is probably one or more quite obvious things that I am doing wrong, just not sure where to begin troubleshooting.
Based on this, any advice that more experienced roasters have would be appreciated!

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