I had such a major influx of coffee drinking visitors over the holidays that I was continually running out of roasted beans. I ended up roasting 100g batches in the popper and grinding/drinking within an hour of roasting.
I found that if I roasted the beans darker than normal so that a bit of oil was showing, and roasted them quickly (5min max to 2nd crack) that most beans were quite drinkable without resting. Better than some stale coffee I tried anyway :-)
I had good results with Tanzanian Ameru and Sumatran Mandheling.
The Mandheling had a really rich red/brown looking crema and was the best.
Yirg and Kenyan AA were both OK but the PNG Peaberry tasted like lemon.
Im not sure if it is the really fast roasting times and/or the darker roast but when I need my instant coffee I find that the popper gives much better results than the heatgun. The heatgun roasts really need to sit for couple of days or they are way too fresh tasting.
I found that if I roasted the beans darker than normal so that a bit of oil was showing, and roasted them quickly (5min max to 2nd crack) that most beans were quite drinkable without resting. Better than some stale coffee I tried anyway :-)
I had good results with Tanzanian Ameru and Sumatran Mandheling.
The Mandheling had a really rich red/brown looking crema and was the best.
Yirg and Kenyan AA were both OK but the PNG Peaberry tasted like lemon.
Im not sure if it is the really fast roasting times and/or the darker roast but when I need my instant coffee I find that the popper gives much better results than the heatgun. The heatgun roasts really need to sit for couple of days or they are way too fresh tasting.


Never ever go past the start of Rolling SC though for the reasons Linda has mentioned above, I believe it just murders the beans intrinsic qualities and thats an awful waste
.
with these beans will destroy them....
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