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Thanks a lot for the coffee information I found here. After receiving the natural dry Ethiopia Yirgacheffe, I tried roast 200g in a cast iron pot. First time in my life. The uneven roast is obvious here. Other than my poor skill, I also feel the raw beans are uneven in shape/size/density. I couldn't help to grind and make a cup first thing in the morning, with stovetop Moka pot and Porlex grinder. Yes I only waited for less than 24 hours. I tasted the pleasant aroma/flavor I never experienced before. I only tried esspreeso shots in shops or restraurants a few times and they were too strong for me. Other than that, I always drink with milk and they all taste similar to me. The new sensation really cut through the milk, especially at lower temperature. Anyway I chose this bean because Andy labelled it as wild taste. I though probably it is the only thing can stimulate my dull taste buds.
I do have some quuestions after this good experience.
Does any one make nice coffer from pan roasting or a roasting equipment is necessary ? How would you deal with the beans naturally uneven with uniform roasting process? Caption
Well done for having a go at home roasting, people all over the world roast coffee in a wide variety of pans.
The beans in your hand look to be roasted very unevenly and some appear to have been subjected to much more heat than others.
Perhaps lack of agitation is the problem, suggest you use a wooden spoon and keep stirring the beans constantly whilst they are roasting.
Below is a pic of my first setup, pretty basic as you can see, yes the roast turned out fine, I progressed from this setup to a Coretto, have been using it now for well over 10 years,?
Still have the watch Dave, its a replacement for a Seiko stolen from my locker by a cleaner many years ago, hope she enjoyed the watch, it cost her her job.
I no longer wear it, replaced it with a Citizen Eco Drive about 6 years ago.
Thanks Yelta. It’s much more difficult than I thought. My feel is beans are more likely to rest on the flat side even I keep moving my whisk. No wonder most people use hot air. Does your hot gun has temperature control as I saw a thing like display on the top.
zw359 Uneven roasting and sore hands/wrists/arms from the constant stirring required of pan roasting are the primary reasons, along with the ability to do larger more consistent batches, people switch to using a Corretto.
However, with that said, a nice cuppa can be produced via pan roasting. With practice, practice, practice.
DaveD How about one of its predecessors which I bought new shortly after it was made, waaaaay back in the 70's.
I second the above roasting comments and will also add we ship the India Elephant Hills or the Peru Ceja or the Colombian Volcan with new home roasters as they are good beans to learn with. Naturals will always be trickier.
As uneven as your roast is, you might actually like it and at the end of the day, your own taste has to be number one.
Try less heat and more agitation. There a people getting good roasts out of a wok on a burner as it has no corners and it's much easier to whisk the beans.
Keep playing and tasting and you'll find something that suits your workflow and tastes.
Heaps of thanks for your replies. The big gain from the first roasting is I found the extra aroma and flavour I like, even with my terrible roasting. I did try some beans from local roasters but I couldn’t tell much difference. I though My milk covered the taste or my Moka pot couldn’t brew it properly. I may ask Andy, or anyone could help, an easy question. Which of your roasted Beans taste close to this Yirgacheffe? There are fruity nutty words in each bean description but I can’t really understand. If I get money to spare, I probably invest a espresso machine first. ?
The PNG wahgi beans are easier to roast. They are so clean with minium chaff.
Does pan roasted beans have shorter fresh time? My previous Yirgacheffe taste better in 3 to 5 days. Seven rest time seems too long.
probably i ask you for some roasting help as well. The roasting in my photo was stopped while the first crack stared to roll. It has too much astringent aftertaste. The second try was stopped after the rolling second crack. The cocoa taste is dominant and stable but somehow boring.
I did my first roasting with Ethiopia Yirgacheffe natural. I want some more aroma from the Wahgi. Any suggestion to achieve this?
Goldilocks!!!
You did too little and it was sour, you did too long and it was toasty now you need to roast between the two (just after the end of first crack)
If that picture in post #9 is rolling first crack than you will also need to slow your roast down too, it looks (from the picture) like you are pan frying not roasting them so they won't be heated evenly through the bean.
So... slower, and end of first crack and a few days rest for "aroma" and you should be right.
Goldilocks!!!
You did too little and it was sour, you did too long and it was toasty now you need to roast between the two (just after the end of first crack)
If that picture in post #9 is rolling first crack than you will also need to slow your roast down too, it looks (from the picture) like you are pan frying not roasting them so they won't be heated evenly through the bean.
So... slower, and end of first crack and a few days rest for "aroma" and you should be right.
Thanks a lot. Master. They were cooked in my cast iron pan. The critical timing between first and second cracks made my heart pumping faster
I was just lucky to start with Yirgacheffe which gave me good aroma and flavor with bad looking beans.
I somehow intentionally pushed fast first crack of the second roast of Wahgi, took off the heat for a while trying to get aroma. What a mistake..
I will go slowly to the end of first crack.
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