Hey everyone!
I'm new to roasting coffee. Always loved coffee, and in these past few months I've little by little started to get more and more into it, and eventually, started roasting on my own.
Right now, I'm roasting using a wok. I use a couple of handfuls of green beans, a wooden spoon, and I just roast the beans over the stove on high heat, stirring all the time.
I've done a few roasts up to now, none of which were mind-blowing in terms of taste.
I usually get first crack after a few minutes, but the problem is I also usually get into second crack with no, or barely any, silence in between the 2. Meaning first crack turns into second crack over time.
I imagine this means I'm burning my beans, which makes sense since I'm usually getting this weird sharp, charred smell coming from my coffee when I brew it, which translates to the same in taste when I taste it.
My latest roast is my best one so far I think.
I used the same wok but this time I covered it and threw it around from time to time, to give the beans a little movement other than stirring them (which leaves many of them belly-side-up, roasting them really dark on the flat side).
The roast is more evenly colored, but I'm guessing since I lifted the wok from the stove higher, the heat wasn't strong enough and I didn't get second crack. I got to first crack, but I'm not sure it went all the way.
As far as that charred flavor, it's a LOT weaker on this (the latest) roast, and there's a distinct acidity to the roast. The beans are Yemen Adani beans, which to my knowledge should be very acidic and fruity, which they are. On this roast I'm also getting that nice hint of cocoa, but not quite as strong as I'd like it to be.
This wok solution is not the best one. Tossing the wok while it's covered is very tiring and I can't keep it up the entire time, and it makes it very hard to concentrate on what's happening in terms of smell and crackling.
Are there any other simple methods to use, without buying any additional equipment? I'd really like to improvise a nice way to roast without going too high-tech or buying some specific gear, since I need this solution as a temporary thing until I get my roaster soon.
I'm new to roasting coffee. Always loved coffee, and in these past few months I've little by little started to get more and more into it, and eventually, started roasting on my own.
Right now, I'm roasting using a wok. I use a couple of handfuls of green beans, a wooden spoon, and I just roast the beans over the stove on high heat, stirring all the time.
I've done a few roasts up to now, none of which were mind-blowing in terms of taste.
I usually get first crack after a few minutes, but the problem is I also usually get into second crack with no, or barely any, silence in between the 2. Meaning first crack turns into second crack over time.
I imagine this means I'm burning my beans, which makes sense since I'm usually getting this weird sharp, charred smell coming from my coffee when I brew it, which translates to the same in taste when I taste it.
My latest roast is my best one so far I think.
I used the same wok but this time I covered it and threw it around from time to time, to give the beans a little movement other than stirring them (which leaves many of them belly-side-up, roasting them really dark on the flat side).
The roast is more evenly colored, but I'm guessing since I lifted the wok from the stove higher, the heat wasn't strong enough and I didn't get second crack. I got to first crack, but I'm not sure it went all the way.
As far as that charred flavor, it's a LOT weaker on this (the latest) roast, and there's a distinct acidity to the roast. The beans are Yemen Adani beans, which to my knowledge should be very acidic and fruity, which they are. On this roast I'm also getting that nice hint of cocoa, but not quite as strong as I'd like it to be.
This wok solution is not the best one. Tossing the wok while it's covered is very tiring and I can't keep it up the entire time, and it makes it very hard to concentrate on what's happening in terms of smell and crackling.
Are there any other simple methods to use, without buying any additional equipment? I'd really like to improvise a nice way to roast without going too high-tech or buying some specific gear, since I need this solution as a temporary thing until I get my roaster soon.


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