Here the next lot of pictures
I now live in Greek speaking Cyprus, with semi-regular visits to Oz.* It certainly is no hardship location, like some I have been before (Somalia, Afghanistan etc…).* Great views, old cities, little villages, great bakeries, good produce, and so on.*
But I am far from my workshop, and various coffee related privileges.* And, I really can’t say that Greek style coffee inspires me.* And ordering espresso or a café latte has only led to disappointment.* Something had to be done.
No one retails decent machines, and there are no roasters.* No green coffee either.* I remembered that my German grandmother used to roast her coffee on a Aga type stove, using a cast iron roasting pot.* Lucky that there is ebay.* *And I did order shiny extraction and grinding stuff to arrive via courier.* And a friend brought some green beans.* So all was set for roasting in a way I had never done before!
First roast was 250g of Colombian, it took 22min to second crack.* Flying blind with hand agitation!* Does one turn the thing slow, evenly, in biursts…should the lid be open only once evaporation shows steam?* Lots of questions.* The result was very palatable, but there were some black beans to be discarded.* 5% approx…not bad.
Improvement: add some wire to the agitator so no beans remain in quiet corners of the roaster to burn.
The big day was 2 days ago and this is how the roast progressed:
-I thought more beans would result in more even agitation – use 500g!
-drying out fine and even as far as I could judge
-first crack at 17min
-continues to brown even…smoking!
-all quiet at 21min
-‘matches breaking’ at 23min…panic an tip into colander
-winnowing the chaff and cooling in a panic because I did not think about that!
-cooling off in a single layer
-very nice, no burned beans.* Agitation works
-mostly even color, some 5% maybe a little darker. Not as even as
-breaking open darker and lighter beans show they are all the same color inside
…what does that mean?
-it is late so we wait until the morning for the first shot
-even grind, nice aroma
-shot not bad at all, a little frothy
-Taste: to be honest it was as nice as with my Hottop at home.*
I am blown away.* I think things are not desperate at all.* My daughter is bringing green beans.* The roaster could easily take a larger load, at least 750g and that may even improve agitation.* The gas could be turned up to do the roast in 20 minutes and I will try that for taste comparison.* Has anyone used this type of roaster before?
Here the next lot of pictures
Yiasou levendiOriginally Posted by 393536353738333B293735352E32383F3B345A0 link=1333349325/0#0 date=1333349325
My wife has many relatives in Cyprus
I like these little beasts & with practice can achieve great results
In-fact I have employed the manual stirring and pot method to get me out of a bind
Just what I was looking for, I might have to use a similar setup soon :) . Does it generate a lot of smoke? What grinder do you use?
I bought a Compak K3 Touch.* Same as what I had back home.* I like that grinder, it fits nicely and is very consistent.* The new model has a LED light in the off/on switch...no idea why and for what for that is.* I see it reflecting in the coffee machine and always wonder if it should be turned off.Originally Posted by 554845525552270 link=1333349325/3#3 date=1333357319
I use a stainless steel saucepan and a whisk and I agree the roast I can achieve is very good. I extract with a direct lever machine that shows up the roast and on the last batch I roasted the taste was great, as good as the professionally roasted beans I bought the other week.
I really do think a lot of times processes have been complicated for the sake of complication. I can understand why professional roasting machines exist so that large volumes can be roasted. But for the home roaster I really do think a pot on a stove is overlooked for no good reason. It takes a little while to get the technique right (maybe 10 roasts or less) but once you do the results can be extremely good. Im thinking I might find one of these cast iron roasters and give it a go as well. The open pot is fine but you are limited to 100gm roasts because the ambient air in the pot cools down too much if you have more and it slows the roast t. Adding a lid would change that dynamic I think.
The only problem with my home roasting is that I just dont drink enough coffee to make it worthwhile. I bought 10kgs of greens and it will take me almost 9 months to get through it. I fear I will be sick of the 4 bean selection I have well before the stock is out. :-/
:)Originally Posted by 676865766562686B040 link=1333349325/5#5 date=1333576984
This is so true.* There is also real discovery in reducing a process to its essential elements and see how far we can push the results towards perfection.* And, maybe there is something special about the variations of not using industrial processes...
As to these pots, there is a goldmine out there! Try ebay.de and search for Kaffeeröster.* The sellers do speak english and couriers are not all that costly.*
My next roast is on coming Wed* and I will report.* The above roast has turned out extremely good after resting a few days.*