Here another couple of photos.
So, I bought a Gaggia Classic from a fellow CSer (Thank you again) and as neither of us had fitting change, we agreed that I take a bag of Tyipca greens and his well seasoned saucepan so I can have a go at roasting. That was last week.
Oh well... I took the bait - hook, line and sinker!
I did my fourth roast today. The first roast was 150 grams of black charred disaster (straight in the bin). The second was 100 grams of not quite roasted yet (I was scared to repeat the charred episode - this went into a jam jar in the cupboard), the third was 100 grams of light brown looking but sour tasting, even at day 2, the fourth was a somewhat darker, still sour, but, with milk, drinkable, roast of 150g green beans. 1st crack at 10 minutes for all of them. The fourth roast of 150g green beans ended up being 124g roasted beans. This was also the first roast where I managed to contain the beans in the pan, rather than having them fly all over the kitchen ::) so Im not even going to give you before / after weights of the first three :o
Picture of #3 and #4 below. I hold some hopes for the dark roast. Im the impatient kind so I pulled em through the machine pretty much 12 hours after the roast, and I found them quite sour. Hope this will settle by tomorrow when weve got some friends over.
The saucepan has some drawbacks, mainly that it seems to roast very unevenly. Ive ordered a breville popcorn popper as is discussed in various threads on this site which should arrive in the next week or so.
The smell in the house is amazing after roasting. I bake all our bread at home too, so Im used to the house smelling like a bakery but combined with the coffee smell its truly overpowering. For that alone its worth it.
One question: How do I get hold of one of those colour reference cards that I seem members holding against their roasts in pictures in this thread?
Here another couple of photos.
Gday Phil.... :)
Have a look here mate.... http://coffeesnobs.com.au/YaBB.pl?num=1179756431
Thanks, Mal. Ordered the starter pack and the card.
After three days, that dark roast in the pics above tastes delicious. A fine grind, light tamp and slow extraction results in a double ristretto shot with lush crema. The palate is rewarded with immediate fresh fruit, early on just hint too much citrus for my liking which is however more than compensated by full body and long lingering aftertaste of dark cocoa and ... coffee aromas ::)
I cant believe it. What a winner roast. In a saucepan. Roasted by colour, pulled when dark enough, cooled and de-chaffed by tossing between two bowls in front of a fan then left in a jam jar.
Day 1 it was totally sour, Day 2 flavours were starting to emerge and mixed with mild it was presentable, Day 3 - delicious!
Not sure why I ordered the popper, the saucepan is so good!
Thanks all, esp. oldbeamer2, for opening the door for me to this brilliant piece of home-cooking!
PS: Thinking about the experience, I think I can get used to the citrus, I just wasnt expecting it thats why it threw me off a bit.
Great work! [smiley=thumbsup.gif]
You will never look back now! Its too yummy and too addictive.
Well, if the saucepan is working for you then stick with it, the only thing that really matters is how it tastes! I only use the popper because it is easier to do outside.
Originally Posted by 243C3D3827373C38540 link=1322305136/3#3 date=1322429817
You might find that the citrus goes altogether in another couple of days. You may also find that a larger roast is easier to control because things happen a little slower.
Its nice having fresh roasted coffee for a quarter the price of store bought browns 8-)
Wow, I wish my greens were 1/4 the price of store bought browns. Im paying around $15/kg for greens, from a roastery that sells 1kg roasted for $26/kg
Plus, take in to account I loose around 200gms off a 1kg green lot during a roast, so its only actually 800gm roasted.
Thats quite cheap for freshly roasted coffee, but I think most people would struggle to drink 1kg worth before is starts going downhill. If its the roastery I am thinking off, they used to sell greens for $11/kg not too long ago.
The greens from beanbay are often cheaper, and the fun of the beanbay and pickup get together are great. Home roasting is also great fun!
Originally Posted by 476C60687E400D0 link=1322305136/7#7 date=1322458482
The browns are a bargain but the greens must be pretty quality stuff, what are they?
They cant be $15 greens into the $26 browns :o
Bene to beanbay recently? ;)
BeanBay, is that where I ordered the starter pack?
I recall some emails about some get-together somewhere to check out some new delivery of some green beans... Was that somewhat vague?
Is that whatis about?Originally Posted by 3023253C303F510 link=1322305136/8#8 date=1322471705
When and where? ;)
Its not about the cost.
I guess the people who care about their coffee also like their Champagne to come from France. After all, whats the point in cheap luxuries?
Roasting, on the other hand, is bringing the art into it. I also bake my own bread. I wouldnt call bread a luxury, but I simply cant eat the cardboard you find in the shops.
Let me see:
Pre-Roasted: purchased up the road: 250g for $8, once a week.
Pros: Consistently good beans
Cons: Got to get to the shop to buy them weekly, the beans are always the same
Greens: Anything from $10/kg to $50/kg
Pros: Get to roast the buggers (even more addictive than the coffee!)
Get to impress me mates
They last forever, so I dont have to leave the house when it rains to get new beans
Cons: None 8-)
Ill stick with roasting.
Maybe even with the sauce pan if the popper doesnt compare favourably.
when the beanbay monthly release happens, for WA you can choose to have the beans delivered to a local pick up location, when they all arrive, the local CSer sets up an hour or so and everyone pops in to pick up their beans and have a coffee and a chat! very nice.
I think there is a similar arrangement in a couple of other cities, but not sure which ones. Maybe have a read of beanbay posts.
I will have to keep my ear to the ground for the next bean bay get together in melbourne.
Having received my starter pack - and CS member card! - I today roasted two batches of 250g (green) each, Mexico Yeni Navan Typica and Peru Ceja de Selva Estate. The MYNT I took just into 2nd crack, the PCdSE I dumped somewhere after first crack.
MYNT looks like CS9, PCdSE more like CS8. I would have liked the MYNT to become a 10 but its hard to tell when the beans are in the pot. The PCdSE turned out exactly where I aimed.
I roast by colour and sound, as I dont have a thermal probe.
I tried to extend the time between first crack and second crack by turning the gas right down this time as soon as first crack was reached. This worked quite well, and probably also reduces the risk of burning the beans.
Both roasts came out quite even, so Im happy.
Not happy however to wait three days before sampling - Im down to 40 grams of browns which will barely last till noon tomorrow!
Also expecting my popper to arrive next week, so Ill be aiming to try some small batches from the various sample pack beans.
both the peru and mexican are good with a 5-7 day rest, Ive found the mexican is great from 7 days and with consumption in 5-6 days from that. roats are looking good I know how hard it is to keep the bags sealed up, I usually roast so I have one batch resting whilst I finish the other.
Ouch. That is some good advice but it does not go down well with my need for immediate gratification. ::)Originally Posted by 76797E637F74110 link=1322305136/14#14 date=1322918829
Ill need to work on my roasting schedules so I wont run out of rested browns again!
Any bean you can recommend for immediate post roast consumption? Immediate being no longer than a couple of days. ;)
Oh my word - are they just!
Roasted on the 3rd, enjoyed on the 9th.
The Peru comes through with a bright orangy flavour, surprisingly mild (not sour at all) and deep with more underlying flavours than I can put my tongue on. A lovely liquorice aftertastes rewards for waiting the 6 days.
The Mexican is altogether a bit darker, less fruity on the palate and I find less sweet going more toward the very dark chocolate.
Of the two, the Peru is my favourite (for now). YUMM :P
Now, somewhere on this site there was a thread discussing how many coffees a day can kill a horse... :D :D :D :D :D :D
Which is only a problem if you plan on giving them to a horse.Originally Posted by 322A2B2E31212A2E420 link=1322305136/16#16 date=1323391385
Great work on sharing your coffee journey philschl.
Excellent topic to read.
How do you handle the chaff roasting on the saucepan?
Do you roast outside and run a fan to blow away the chaff?
The roast on the right looks good to use for manual brewing like a plunger, aeropress or pour over.
Grab your Hario, and change the setting to coarser
Try it black, no milk. You may find the lighter roast reveals more origin/bean characters and can be quite enjoyable.
Gary at G
Hi GaryOriginally Posted by 38222F2E3C2A3238384B0 link=1322305136/18#18 date=1323454508
Thank you for your kind feedback. If there was any way to describe my roasting so far it would be manic.
Since the first saucepan roasts, the last of which are quickly being consumed, Ive tried a popper and since this morning put three roasts through a behmor. However, I would recommend saucepan roasting to anyone. It is great to be do immediately involved with the process. And you get a good arm workout to boot ;)
Chaff was never a problem. I roast in a saucepan - thanks oldbeamer2 - on the gas stove in the kitchen. I dont even need to put the range hood on there is not much smoke. Except for the first roast which was totally bunt.
Once finished I dump the load into a metal bowl. I take that and another metal bowl and cool the beans in the garage by tossing them between the two. Owls in front of a fan. Thats when the chaff makes a mess but in the garage I dont care.
The popper is a garage only device as it spews chaff out the top all the time.
The behmor is the opposite as it takes care of the chaff and even the cooling. However it is also the most removed from the process so the least fun ::)
Hope that gives some idea.
Ill upload a pic of the pan later.
Bowls not owls. Thanks iPhone spellcheck.
Here the four roasts I did with the behmor yesterday.
I find that the hardest part is to think 1 minute ahead, as that is how long it takes for the beans to stop popping once the machine has entered its cooling cycle.
Perhaps its the summery temperatures here in Melbourne at the moment (not today though) that result in really long cooling times?
Here the photos.
All apart from the hue hue are darker than what I had intended. I read that some behmor users open the door when cooling begins. If I do that the house if full of chaff, which Id rather avoid. Maybe Ill try a session in the garage next, but that defeats the purpose of having a domestic roaster.
Perhaps a quick note about the two saucepan roasts from the 3rd - Mexico yeni navan typica and peru ceja de selva. Whilst I like the espresso from the Peru for its liquorice, it drowns in milk. I made a couple of lattes today and was surprised that what tasted so good as espresso was quite boring as a latte. The Mexico however is a bit too strong as espresso (compared to the Peru) but works well as latte.
try pulling the peru as a double ristretto to pull some life out of it for a latte.
I tried a 50/50 post-roast blend of pan-roasted Peru and Mexico and made some very nice lattes with it. Certainly pulling a shorter shot helps keep the flavour together ;)
On another note, the four roasts I did with the behmor on 11/12 turned out so-so. The Mexico, and particularly the two ethiopian beans, are covered in oils. The bags smell like a cats pissed in em. Sadly, they are grossly overdone. Im not even going to put them through my grinder. :-/
The Huehue is however very nice. Still a bit sharp after only three days rest, but already fully flavoured.
A note on the popper roasted beans - I found all of them somewhat lacking in body. They are all about CS8, had 16% weight reduction green to brown, and they all took about 6-7 minutes to roast.
I hope Ill get a grip on the Behmor before it costs me too much in burnt beans! Since todays a bit cooler Ill give it a go in the garage where I can open the door when the cooling starts.