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First Roast -Crazy Popper - Tanzanian Arumeru

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  • pcmagee76
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    This is an excellent thread because I did my first roast with a Crazy popper on Wednesday and with the same beans. I got very similar times to you as well. I pulled my first batch out at about 6:20. The next batch I wanted to get the beans a little darker and left it in there until 9. There was a little smoke - hopefully they arent burnt. Ill probably be unable to resist tasting both batches this weekend.

    Ill let you know how they taste.

    Leave a comment:


  • Ben_S
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Thanks for the feedback. Always good to get some new Ideas.

    I did 2 batches of the tanzanian and finished drinking the one already. Not too bad.
    Of the two batches one smells really good, and the other one does not have much of a smell at all which I find quite odd. Is it because I did not roast it for long enough?

    Did a batch of Mexican Veracruz that was in the starter pack and managed to draw that out to 11 minutes (but that was when it was cold, wet and windy - 20 degrees). And those look and smell really good. Cannot wait to cup.

    I will definitely have a fiddle on the wknd with trying to slow things down. IEvery time you roast, you learn something new. And I cannot believe the difference between the 2 sets of beans, the differences in ambient temperature and the humidity etc

    Thanks again.
    Ben

    Leave a comment:


  • Thundergod
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    You might try what I did and either take the bottom vent off or drill a few holes in the bottom.
    If you look closely youll see that half of the vents in the bottom are open and the other half are baffled (restricting the airflow).



    The next thing I did, when you feel adventurous, is to remove the top half of the popper.
    Youd be surprised how much heat it retains.

    Leave a comment:


  • GregJW
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Hey Ben,

    Im another popper amateur.

    I find that ambient temp a bit warm. Your roast profile seems about right for that temp, although I dont get up to 234 deg. Generally abt 230 max. I do 120gms (reduces to 100gms post-roast) with the tin can chimney. My first roasts were CR@P but, throw away jobs. I would say youve made a good start.

    Did you try slowing it down a bit? I would have my fan pretty close at that temp and have the popper positioned with some good air flow around it.

    Never melted the probe but . Woh! Stick it through the side cracks in the tin can, not too far down.

    Ive done my best roasts at abt 18-21 deg, try to get to SC in at least 7-9 mins. I think with most beans in a popper, the trick is to catch the SC snaps and pull it fairly quickly, before they start smoking.


    Sorry, dont know about the Tanzanian beans - missed out > .

    Keep trying and your intuition and instincts will take over.

    Greg

    Leave a comment:


  • Thundergod
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    I try to leave most beans a minimum of 4 days if Im desperate.

    Leave a comment:


  • Ben_S
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Tried some this morning and was a bit bland, but that may have been because of the shot more than anything else.

    How long should one leave this bean.

    Anyone else got any cupping opinions??

    Ben

    Leave a comment:


  • Ben_S
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Cool
    Thanks for the help.
    Will probably go and try another batch when it is a bit cooler

    B

    Leave a comment:


  • Thundergod
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Originally posted by Ben_S link=1196488752/0#3 date=1196492167
    Hi Thundergod


    100gms as suggested.

    I have read the other threads and will look at extending times. Is it necessary based on above?

    Thnks
    Ben
    Fast roasts give a brighter taste.
    Youll get more chocolate notes with some beans with longer roasts.
    Its said that about 6 minutes from first crack to second is good.
    This is near impossible with an unmodified popper.

    However, if it tastes good to you as is, then no need to change a thing.


    P.S. I found 100g batches was best with my Crazy Popper.



    Leave a comment:


  • Ben_S
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Also, has anyone else melted their DMM?

    Leave a comment:


  • Ben_S
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Hi Thundergod


    100gms as suggested.

    I have read the other threads and will look at extending times. Is it necessary based on above?

    Thnks
    Ben

    Leave a comment:


  • Thundergod
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Not bad Ben.

    Look for some threads on the Crazy Popper and youll find some suggestions for modifications to help extend the roast times.

    You didnt say what weight of beans you roasted.
    That will help with feedback on your times.

    Leave a comment:


  • Dimal
    replied
    Re: First Roast -Crazy Popper - Tanzanian Arumeru

    Gday Ben,

    Looks good mate and the times seem reasonable for a popper..... Give it a day or two then make a few brews and see how they taste. If theyre a bit too bright then you could leave them go a bit longer to about a CS9-10, if not bright enough then aim for CS7-8 but I wouldnt go any lighter than that unless you are going to brew with a Plunger or Drip, etc.

    Pretty good effort though mate and Id say that youre well on the way [smiley=thumbsup.gif]..... Happy roasting and brewing,

    Mal.

    Leave a comment:


  • Ben_S
    started a topic First Roast -Crazy Popper - Tanzanian Arumeru

    First Roast -Crazy Popper - Tanzanian Arumeru

    Hi All

    Just finished my first roast ever in a brand new crazy popper. Very very cool. Would love some feedback on it.

    A couple of questions:

    1. Is the profile below typical?
    2. I am pretty unsure if I heard the second crack, but the beans looked about right and I was getting some smoke. Does the timing / temp look about right?
    3. The temperature started dropping when I at about 6.40. Is that a limitation of the roaster?
    4. I melted the probe of the DMM (from the Coffeesnobs bean bay) - Is that normal. I had it suspended right into the bean, but not touching the sides. It had suspended with some wire which was obviously very hot as it also melted the lead. Where / How do you suspend it?

    I have put the info below:

    Ambient Temp 24.6

    Minute Temp
    1 91
    2 173
    3 198
    4 215
    5 227
    6 234

    FC 3.11
    SC 6.55 (I Think!!!)

    Thanks for any feedback

    I have attached a pic of the roast. It was about 8/9 on the coffeesnobs card. I would be aiming at a espresso roast.

    Rgds
    Ben

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