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Thread: My First Roast

  1. #1
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    My First Roast

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    The beans arrived this morning so it was with extreme excited nervousness I set everything up ready to go.




    First up, which bean to try. I got 4 kilos of green a kilo each of Sumatran, Columbian Excelso, Yirgacheffe and Harrar. Opted for the Columbian (I just couldnt bring myself to risk ruining any of the Ethiopian first up).

    Set up and weighed out 250gr of the Columbian. I was quite surprised how small the bean looked yet how big the pile of 250gr looked in the bowl



    Next shot is about 3 - 4 minutes into the roast. The breadmaker stopped for a few seconds every minute or so for the first few minutes, then just kept going full steam ahead.



    Heard the first crack at 5.40 with a few snaps every second or 2, then it really got cranking at around 7.15. I backed the heat off the heat gun for the next minute or so, then cranked it back up. Smoke started to appear at 9.25 so I pulled the beans, as I was getting the pan out of the BM, I heard what I guess was 2nd crack just starting (like rice bubbles crackling)

    Cooling the beans just tipping them from one seive to the colander and back again infront of the fan. Seemed to work well enough, dropping them down to luke warm fairly quickly.



    250gr of green turned into around 220g or so of Brown, so weight loss seems to be within norms (I guess).



    And finally, the end product. I spotted a few "lighter" beans in the mix, but overall they seemed to be pretty uniform. No oily sheen or anything like that. I dont know what roast it would be classed as



    Off to try the Sumartran now. Cant believe I didnt try this earlier. I dont have temp probe or really, any real clue as to what the beans "should be" like or if I am totally ballsing it up, but its extremely fun.

    Sen

  2. #2
    Senior Member Koffee_Kosmo's Avatar
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    Re: My First Roast

    Its addictive this coffee roasting *;D

    Quote Originally Posted by 497F747B6E75681A0 link=1251506699/0#0 date=1251506699
    Set up and weighed out 250gr of the Columbian. I was quite surprised how small the bean looked yet how big the pile of 250gr looked in the bowl *
    MMM Columbian

    Wait and see how large the beans grow when roasted

    KK

  3. #3
    Senior Member redzone121's Avatar
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    Re: My First Roast

    Nice one Sen,

    Thats plenty of power there so quite hard to roast such a small batch IMO, looks good though. You will find it much easy to stretch out the time once you have say 500-600gms in there.
    Enjoy your coffee !
    Digital temp probes are on Trade Me, then just drill a hole right through, theres plenty of info here regarding correct placement.
    That brand of beans you have is great to practice on but when your sorted I know some Aussies that only supply top quality.. ;D ;D

  4. #4
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    Re: My First Roast

    Its pretty hard to judge from a photo, but do the beans look "about right". I dont have a CS card so no idea what they would measure up to on the CS meter.

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    Re: My First Roast

    well, patience has never been a strong virtue of mine, just cracked a shot of the columbian.

    It was a little quick on the pour and I could tell it was still gassy the way it came through the spout, but even at only a few hours post roast, was still quite enjoyable as an espresso (I braved it, no milk).

    Quite viscous feeling on the first few sips with taste sensation settling very much in the middle of the tounge, roof of the mouth. Hard to pick any particular flavour profile, Ive not had much experience with various beans and particularly short blacks, but Ill definitely make another in a few days time to see what happens as the beans age.

    Interestingly, I made this one immediately after finishing the afternoon flat white, yet no "coffee buzz" which I would have expected from a short black....

    Sen

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    Re: My First Roast

    Now you have started you can play around with batch sizes and also look at extending the roast times. FC anywhere between 11min and 13min seems the norm with SC about 5 - 6min later with a temp change of about 3deg/min during FC - SC

    Great first roast though, much better than i achieved my first go in the corretto.

  7. #7
    Mal Dimal's Avatar
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    Re: My First Roast

    Roast looks spot-on to me Sen..... [smiley=thumbsup.gif]

    As mentioned above, roasting with the Corretto becomes easier as your batches get closer to the ideal weight for your particular setup. From my own experience and that of a few other CSers, it seems to lie within the range of 55-60% of the stated maximum loaf size for the particular BM being used.

    If you can manage it, try to let the beans rest for a bit more and catalogue the change in flavours as the batch develops from about the 48Hr mark post-roast and onwards. I realise that this will be difficult with these beautiful, freshly roasted beans on offer but its an eye-opener and worth doing 8-).....

    The moisture loss is a little light-on at 12% but thats probably indicative of the relatively quick roast time. Once you increase the batch size and the roast time, you should notice that the moisture loss increases to around 15% or slightly more. Of course, every bean variety will be slightly different in this respect due to a number of factors but its not a bad target to aim for.

    From your photos, I notice that there are signs of very slight "tipping" happening.... This too should diminish as you increase the batch size and slow the roast down. For a first time roast though, I think youve done an excellent job mate and is way better than my first attempt which required a race in to the kitchen to grab a fire extinguisher... :o

    All the best Sen, have lotsa fun and enjoy the process.... :)

    Cheers,
    Mal.

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    Re: My First Roast

    Cheers for the kind words, one question though, whats tipping?

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    Senior Member Koffee_Kosmo's Avatar
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    Re: My First Roast

    Cheers for the kind words, one question though, whats tipping?
    From Boot Coffee
    Tipping and Scorching

    The following picture shows what tipping does to the coffee bean. Tipping is mostly caused by overheated drum surfaces which can be caused by various factors. The end result is an uneven roast color, with dark spits on the tips of the bean.


    KK

  10. #10
    Senior Member redzone121's Avatar
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    Re: My First Roast

    Email received and reply sent ;)

    Chris

  11. #11
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    Re: My First Roast

    Great work Sen!!,
    So glad to hear you having a ball with it!, and it looks like youve got the kids involved too!, this is the start of a long journey, dont forget to roast enough to get you through which will also allow you to taste different SOs at different ages too, i have bags with "taste daily" written on them, so i can see when the flavour peaks, and it varies immensley between beans, some will peak at day 14 or even higher, some will peak at day 6, and some decafs are good 4 hours after cooling, and because you are always roasting new origins the journey never ends!, finally a hobby that never gets boring ;D

  12. #12
    Mal Dimal's Avatar
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    Re: My First Roast

    Quote Originally Posted by 30060D02170C11630 link=1251506699/7#7 date=1251527417
    Cheers for the kind words, one question though, whats tipping?
    Using your attached photo above, Ive circled a few beans that have a slight blackening on their ends. It seems to be caused by excessive heat on the way to First Crack(FC) from experiments Ive done with my own setup. It is very minor on your first batch though but may hint at some roast unevenness through a number of beans.

    I doubt it will affect the taste in the cup to any discernible degree but it is worth being aware of it as if it becomes more severe than this, you will taste it in the cup as a burnt, ashy sort of flavour that can easily dominate more of the sought after flavours that we all desire so much around here.

    As I said above though, I think your first roast is a beaut and cant help but taste terrific as the days roll along. All the best... :)

    Mal.


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    Re: My First Roast

    So if I wanted to avoid this happening, I could either

    A) Lower the temp on the HG for a longer journey to FC or
    B) Increase batch size (and thereby achieving A by sheer size) or
    C) combination of the above.

    I guess it comes down to experimentation and experience.

    Cheers

    Sen

  14. #14
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    Re: My First Roast

    Roasted 400gr of the Yirgacheffe this morning, used option C from above

    Temp on HG lowered 3 notches initially and with a 400gr batch.

    First snaps of FC started at 10.14, then fully crackling at 12.24.
    2nd crack / smoke started at 14.33 and pulled the roast at 14.49

    Not sure if it was the beans or the roast or a combination of both but there were a few beans with what looked like chunks out of the side, these were blacker, mabye about 6 - 10 beans that I could spot easily.



    It was quite disconcerting it taking "so long" to get to FC, colour change and chaff dispersal seemed to happen quite slowly.

    Sen

  15. #15
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    Re: My First Roast

    Looks good Sen, those times seem pretty good to me.

    I too was getting the chunks out of the beans until recently. This is a different thing to tipping.

    It tends to come from too much heat too quickly, so I slowed the time it takes to get up to 100c and I also was very careful and slowed the heat between first and second crack.

    You could probably extend your times between first and second crack out a bit, as a general rule you only want about 3 degrees per minute temp rise.

    Also make sure the the heat gun isnt getting too close to the been mass as this can cause it too.

    If you have not yet got a dmm with temp probe, save up for one as it is a great tool and will help you a lot.


    I find the the batches that have had beens like that tend to go oily quicker, but still taste good.

    Over all though your roasting is coming along great

  16. #16
    Mal Dimal's Avatar
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    Re: My First Roast

    Behmor Coffee Roaster
    Quote Originally Posted by 63555E51445F42300 link=1251506699/13#13 date=1251586808
    First snaps of FC started at 10.14, then fully crackling at 12.24.
    2nd crack / smoke started at 14.33 and pulled the roast at 14.49

    Not sure if it was the beans or the roast or a combination of both but there were a few beans with what looked like chunks out of the side, these were blacker, mabye about 6 - 10 beans that I could spot easily.

    It was quite disconcerting it taking "so long" to get to FC, colour change and chaff dispersal seemed to happen quite slowly.

    Sen
    Hiya Sen.... :)

    Those black holes you have noticed on some of the beans are generally referred to as "Divots".

    While your lead up to FC looks to be very close to ideal, Id say you didnt reduce the heat enough when FC got a roll on. The thing you need to be aware of with this stage of the roast, the beans actually become exothermic. That is, they produce more heat than they actually absorb. Thats where thermo logging comes in handy as you can actually see this happen and then reduce the heat appropriately so as to produce a gradient that rises only about 1-second crack/Minute during Rolling FC. As you hear the roll slow down you can increase the heat again slightly to a gradient of about 3-4C/Minute which should put you on target for the first few crackles of Second Crack(SC) about 5 or so minutes later.

    The reason for the appearance of Divots on a few beans is because of too quick a rush into SC and is reasonably well solved by adopting a profile similar to that described above. You may still notice the occasional bean here and there with a Divot but that is not really anything to worry about. Coffee Roasting is a continuous learning experience, no doubt about that and I believe that is what makes it so much fun..... :)

    All the best,
    Mal.



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