Hi All,
I'm just getting into home espresso and roasting. My first ever shipment of greens from beanbay arrived today (Brazilian Pulped Natural 2.5kg).
I want to share with you my first ever roast to encourage people who have been thinking about it to have a go and to get any feedback or suggestions you can offer to improve my future roasts.
I have been looking at getting a behmor 1600 but wanted to be sure that home roasting was for me. After some reading and youtube I bought an Ozito heat gun ($39) from the big green shed and a stainless steel dog bowl from the supermarket ($12). I figured 50 bucks plus some beans is not too bad and will still come in handy if I don't take up roasting. I thought about a popcorn maker but the heat gun seemed to have more control over temperature and a number of other factors.
Here is how the roast went:
The Ozito heat gun has two fan speeds and a temperature dial.
Beans just covered bottom of bowl (single layer depth).
0 minutes - half heat / half power (first fan setting)
5 minutes - half heat / full power (second fan setting)
12 minutes - full heat / full power
16 minutes - First crack
16:30 minutes - half heat / full power
18:30 minutes - full heat / full power
21:54 - start of SC
cooling - into stainless strainer and in front of fan while agitating.
They are at about a CS6 or CS7 I would say. I didn't let SC get rolling because I didn't want to risk burning my first roast. In future batches I will try to get them a little darker and also try a lighter roast and see how they turn out in the cup.
I let the beans cool to room temperature then bagged them in a one way valve bag. How long do you think I should let them rest?
Also, I backed the heat off after first crack for two minutes then got worried about stalling so I cranked the heat back up to full. Is it better to keep the heat full on after first crack or was I correct in trying to stretch the time in between FC and SC?
Any suggestions on things to try? I am happy to experiment and post results.
I will get to blending later, for now I want to stick with the same beans so I can clearly identify the characteristics imparted by the roast.
I will post back with tasting results and update with different roast profiles and CS levels.
Cheers,
Blair

I'm just getting into home espresso and roasting. My first ever shipment of greens from beanbay arrived today (Brazilian Pulped Natural 2.5kg).
I want to share with you my first ever roast to encourage people who have been thinking about it to have a go and to get any feedback or suggestions you can offer to improve my future roasts.
I have been looking at getting a behmor 1600 but wanted to be sure that home roasting was for me. After some reading and youtube I bought an Ozito heat gun ($39) from the big green shed and a stainless steel dog bowl from the supermarket ($12). I figured 50 bucks plus some beans is not too bad and will still come in handy if I don't take up roasting. I thought about a popcorn maker but the heat gun seemed to have more control over temperature and a number of other factors.
Here is how the roast went:
The Ozito heat gun has two fan speeds and a temperature dial.
Beans just covered bottom of bowl (single layer depth).
0 minutes - half heat / half power (first fan setting)
5 minutes - half heat / full power (second fan setting)
12 minutes - full heat / full power
16 minutes - First crack
16:30 minutes - half heat / full power
18:30 minutes - full heat / full power
21:54 - start of SC
cooling - into stainless strainer and in front of fan while agitating.
They are at about a CS6 or CS7 I would say. I didn't let SC get rolling because I didn't want to risk burning my first roast. In future batches I will try to get them a little darker and also try a lighter roast and see how they turn out in the cup.
I let the beans cool to room temperature then bagged them in a one way valve bag. How long do you think I should let them rest?
Also, I backed the heat off after first crack for two minutes then got worried about stalling so I cranked the heat back up to full. Is it better to keep the heat full on after first crack or was I correct in trying to stretch the time in between FC and SC?
Any suggestions on things to try? I am happy to experiment and post results.
I will get to blending later, for now I want to stick with the same beans so I can clearly identify the characteristics imparted by the roast.
I will post back with tasting results and update with different roast profiles and CS levels.
Cheers,
Blair


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