Here is one more pic off the popper as it stands now ;D
have been reading many a thread over the last couple of weeks here. Just thought i would say hi and share my first few ventures into home roasting.
From the age of 12 to 18 (currently 30) had a family small food business that included coffee. We generally got fresh beans every couple of weeks. I always remember it being pretty good.
I dont drink that much coffee these days, 2 - 4 cups a week. I got sick of the same same flavour associated with the supermarket stuff, i just use a small plunger, with a fairly course grind.
Bought 500g of beans to try from somewhere in melb, New Guinea A organic. Will prob try CS sampler sometime soon.
The following pics are of the few roasts i have done so far.
First 2 are 100g each roasted in small milk saucepan over gas flame. These were both around 4 - 5min first crack, pulled the first one at 7min, a little light, second one i let go till i heard the start of second crack around 8min.
First roast had a real light and zesty flavour, fair bit of acid that mellowed a little over a week. The second roast was a lot better, a bit more roast, less acid, so i ended up mixing these two together and it tastes ok, more interesting that bought beans and you can taste the freshness.
I scored a popper off ebay for $9, seems similiar to the kmart ones, 1200W. These 3 roasts were all 50g
Had a ceramic thermostat around the roasting/popping chamber for 180 degrees, i did not know this till i tried my first roast in it - 3rd pic, it stalled 3 times for way too long but i kept going anyway, first crack was at 1.30s though!!
So knowing this i drilled a million holes in the top and bottom cover, removed the thermostat and had another go.
This thing is an animal, black oily mess in 3.30s!
A bit disappointing...so i removed the top altogether and got the soldering iron out and melted holes all around the sides. Stopped where i did because the structural integrity was starting to decrease. I then added a pineapple juice tin for chimney, had to cut this up to get it fit, but used the old thermostat ring to hold it in place.
So the last pic is my most recent roast today, 6m in total, just starting to get into a rolling second crack. Pretty happy with how it looks, took a lot of work though, shaking the whole time on an angle and a few 1 - 2 sec on/offs while still shaking prior to first crack and after first crack.
Anyway going to taste the first 2 popper roasts, just to see, i think the best way to learn is to taste the stuff ups.
I am wishing i had just spent the extra $ on the crazy popper, this may still happen yet, but i am limited in the $ department.
Here is one more pic off the popper as it stands now ;D
Welcome to CoffeeSnobs and to home roasting with a popper.
We all have made mistakes while learning how to do it.
The two roasts in a saucepan look a little uneven, while the next two are overdone to my liking as they are heading towards charcoal. The final roast looks perfect.
Of course the proof is the result in the cup.
I use an unaltered Breville popper with a salmon tin chimney. It is a shorter tin than yours. I like to be able to get a spoon in to check the beans. I don’t shake or tilt but stir with a wooden spoon handle until they self-stir.
Experiment with the amount of beans. I fill mine up to just below the silver screw inside the chamber.
Use the methods that make coffee how you like it.
With better coffee you may drink more than 2-4 a week. I drink about that much a in day.
Enjoy your coffee.
Thanks for the reply.
I am hanging out to try that last roast, will probably do so tomorrow morning.
I tried the first popper roast this morning, it was flat, lifeless, full bodied in a chewy bread kinda way and verging on burnt aftertaste. So i did not bother trying the charcoal beans from the 2nd attempt.
Interesting to taste what the extended stalls did to the beans, thermostat kicked in 3 times and the popper was off for about 2 mins each time.
The 3rd roast smells really good, i opened the bag just before and the smell filled the room, much more enticing than any of the previous roasts!
Steve, I am following this thread with much interest. Thanks a ton for posting.
Before I got my current Genecafe I tried my hand at a popcorn popper. Again, just like yours, 1200 w, and got exactly the same results as yours. Quickly charred coffee.
Curious to see how your third roast turned out, but the timing is better than anything I was able to muster up.
Hey FauzilOriginally Posted by 545347485B5553405B50320 link=1328869354/4#4 date=1329166864
Yes my popper experience has been one of initial frustration.
Reasonably happy with how the third roast turned out in the cup. Quite smooth, a good balance of flavours. I found it peaked about a week after roasting. The more subtle flavours are starting to taper off a bit now and more of the choc roast/ caramel flavour are coming through.
I have roasted 2 more batch again since. I have extended the roasting time even further by using a 20m extension lead. I find using an extension lead generally has no effect on appliances with a fully extended and straight lead, but if the lead is coiled its a different story. Significantly reduced the power of my popper.
I will say that i DO NOT recommend doing this as it goes against all instructions about using extension leads.
Anyway it meant that the fan also lost power so the beans did not move as well, but i just stired with the handle of a wooden spoon and all was well. No shaking required.
I also sat the roaster over a small desk fan.
I got a total roast time of just over 9mins, pulled just before a rolling second crack. first crack was between 4 - 5mins. Quite a dramatic difference in the speed of the whole process, more relaxing too. I think the sweet spot for starting weight for this machine is 60g.
Comparing some broken beans with the previous successful roast, the slower roasted beans look much more uniform in* color throughout the entire internal structure, the smell was much more developed and delicate.
My roasting chamber is clean after roasting now, where as before there was quite a bit of residue. I think the machine running at full power is too hot and roasts just a bit too quick, even with all my shaking and dancing.
So my most recent 2 roasts are into there 2nd day of resting, will prob give them a go tomorrow and again the smell seems better or more developed than the previous roast, which is exciting.
The pic with the 4 different types of beans(CS sampler) is my last popper roast i did around 2 weeks ago. All drinking pretty dam good from the Aeropress with SS disk and i have even mucked around with a few little blends into the grinder. The close up is of the beans i did today with my new roasting method shown in other pics.
My popper was only capable of roasting 60g, so in that pic theres 8 roasts worth, with a lot of mucking around in between to let the popper cool a bit.
Anyway this made things a little less fun last time so i have sought another method where i can do bigger batches also i am interested in longer roasts.
SS colander in bowl, whisk and heat gun.
Just finished my first roast with this method this afternoon.
Really happy with how this has turned out so far!
I used the last of the original green beans i bought before my CS starter pack, 150g of Nicaraguan and 50g* PNG organic.
I reckon i could up the batch size to 300g next roast.
I had first crack at 15 - 16min..from my reading* this might be a little long and i had the gun pretty close and on full power.
Dumped the beans at the first snaps of second crack 22min into my quick knocked up cooler, which i am also really happy with how quick it cooled the beans...under 2mins they were cool to the touch.
Also really happy with how even the roast was, i was expecting* it to be a lot less even for my first go.
Which brings me to the only downside of this method, my arm felt like it was going to fall off!
Next stop keeping eye out for el cheapo bread maker!
As for the beans, i always have a munch on a bean after roasting and can notice the difference already in the longer roast. No ashy / acrid flavour. The popper beans always tasted good at first then left that slight acrid ashy taste in the mouth, did not get that at all with the longer roast,
Cant wait to see how this translates into the cup.
The 15 min first crack time could be very well due to the ambient temperature and wind factor in your area of the woods, despite the heat gun being close to the beans. This is a bug bear of the colander and whisk arrangement.
Your next step in your coffee journey/upgraditis :D is the coretto. Plenty of those in your classified newspaper from your newsagency/supermarket counter. I bought a second breadmaker for only $25 from a circulation called "Quokka" here in Perth, and she looks like hardly being used.
Just transfer your heatgun and stand over, and away you go.
The coretto is more immune to environment effects than the colander/dogbowl set up due to its metal surrounds. Better still when you can make your own coretto cover made out of fibreboard, clay or metal, with better tasting beans as a result and you dont have to use as much output from the heat gun.
Gary at G
Thanks, yes you are right on the money , there is never not wind here!Originally Posted by 223835342630282222510 link=1328869354/7#7 date=1333772408
On the hunt for a 2nd hand bread maker!
In the meantime i am thinking of ways to insulate the bowl with things i have laying around the place.
An update on my roasting journey.
I have been plugging along with the bowl in bowl method for several roasts now.
First crack around 11min mark, dumping beans at first signs of SC 5 - 6min later.
Pretty hard on the arm and wrist. The results in the cup have been really enjoyable.
Have been on the look out for a bread machine, had an offer from a fellow snob but alas it is too far for me to travel at the moment, being out in the sticks.
On my way home from town today, went the back way home through the tiny residential area and what is sitting on the verge? A Sunbeam Bakehouse Cool touch BM4700 in very very good condition, with a post it note saying "works fine"
So i just roasted the last of my BPN 180g, i read the review that this machine only runs for 15min dough cycle.
Anyway i am more than happy with the results, so much more relaxing!
Start of FC was 9.30, rolling about 20 seconds later.
Dumped the beans just as they began to crackle into SC at 14min, so i had one minute to spare and still a decent gap between cracks.
I am not that fussed with the slightly shorter roasting time, i think i enjoyed my shorter popper roasts almost as much as the longer bowl in bowl roasts, so this should sit somewhere in between.
First crack was a lot more defined all the beans seemed to pop at once.
For me i think i have reached my pinnacle of home roasting finding this bread machine. I do not think i will delve much deeper into it, finances dont really allow anyway and i am really enjoying the coffee. I have bought some supermarket beans twice now to remind myself what i was missing....i am officially ruined.
I think i might try baking some bread in the bread machine as well! Its in such good condition seems a waste not to use it what it was intended for as well.
A couple of pics of todays effort.
Great find Steve!Originally Posted by 46617063702D27150 link=1328869354/9#9 date=1336551777
Famous last words - they have been proved wrong many times on this forum! ;)Originally Posted by 46617063702D27150 link=1328869354/9#9 date=1336551777
In this case very wrong and how right Matt was, how things have changed a bit over a year later.
Cant believe that first heat gun, died 1 year and 2 weeks haha.
A couple of roasts in with the data logger, new Bosch PHG 630, a kitchen tile to pretty much cover my roaster - gives much better insulation than the thin metal pizza tray. The ability to monitor the temps watching the laptop then glance into the corretto to see the corresponding bean colour is priceless.
I can now manipulate the different phases of the roast with ease. Its opened up a whole new world of possibilities!