Well I finally did it. My First Roast in the Crazy Popper (with tin can chimney). I am so excited.
Here is my diary of events:
Got some Green beans today, Not sure what they were and the bloke at the shop did not know either, Anyway one from Mexico one from Columbia. I decided to do my first trial with the Mexican Beans.
First trial I wanted to test the waters so to speak and see what happens to the bean and at what time frame.
I tested with 60grams of beans (thats what the scales said but I would put any money on how accurate they are) Will have to invest in digital scales.
Anyway 60 grams into popper, turned on and the beans started whizzing around immediately. Great, I did not have to stir them.
The day was cool and breezy in the carport as I did not want Chaff flying around the house.
I think the first Crack was about 2:40 maybe 2:50. which sound similar to other poppers. I wasnt sure of when the First Crack finished as there were a lot of single pops in between up until approx 4:30mins
The second crack I think came at approx 6:30min an was a definate rolling crack by 7mins. I think because only using 60grams of beans there was a lot more air flow extending the time. (maybe? Im just guessing here)
I continued the process to see the beans turn colour up until approx 9mins where they looked pretty dark to me. No real smoke as others have mentioned but outside was a little breezy which may have helped with this.
I cooled the bean with the two collander method and took about 2 - 3 mins to cool with no fan blowing just the wind breeze.
I did a taste test of this roast just to see what burnt beans tasted like and it was like drinking the ashes out of the fire. No very nice.
The second test (my first true roast):
I stuck with the mexican bean and this time did 100g. (maybe)
The first crack was about the same time as the first test approx 2:50 - 3:00mins
I think the first crack finished about 4:30min but not exactly sure. I suppose I will get used to this as more practice is done.
The second crack was at about the 5min mark. But could have been slightly earlier. I pulled the beans at approx 5:15mins as I think I heard the start of a rolling second crack. Same cooling time approx 2 - 3mins.
And here is a picture of them, I think the roast was pretty even. The photo was with a flash and they look a little dark in real life than in the photo. I nice chocolate colour with very few beans a different colour.
I suppose it comes down to the taste in the end. I will leave them for 24 hours, give them the grind (unfortunately only hand grinding at this stage) and give the taste test tomorrow afternoon after work. Cant wait.
Let me know what you think, "The roasting journey has begun"
last pic sorry didnt know how to put all the pics on the same post.
;) Looks like a real even roast there, Goodies! Congrats!
Mmmmm, look so yummmy i swear i can smell them too!
Yes, a nice even looking roast.
Remember the taste should keep improving for a few days so if they taste OK at 24 hours try again at 48 etc.
P.S. You are right about the smaller batch size extending the roast time.
Try to use natural lighting if possible when shooting pics of coffee. Sometimes the flash makes the roasts look lighter than they actually are.
Roast times are spot on for a popper in the summer. Youll be doing 12 minute roasts in winter.
Even with a larger batch size, stirring really isnt that much of an issue. If youre concerned, give them a good shaking for the first 30 seconds. Ive stop shaking/stirring altogether, since Ive seen no problems without stirring.
Ah yes, I did notice this. The middle one (one in white collander) was shot outside with more natural light. This is the one that is more true to the actual colour of the bean. Thanks for the tip.
That looks great goodies. Now you are well on your way.
Try getting yourself a starter pack and youll be welll on your way.
Im still nibbling my way through my starter pack!!
Great way to begin on roasting!
I have to say I find roasting in my popper easier than pulling shots :)
The only problem for me is quantity and resting time... I can easily rip through a roast batch in a day or if unexpected friends drop by for a drink and then Im out of roasted coffee and have to wait a day or two for a new batch to rest.
Im falling back to just ordering from some of the decent roasters in melb for convenience until i get used to my new setup. I expect there will be a lot of test shots :)
Im just waiting for the next BeanBay as I will order the Starter Pack with some other Beans. This way psotage will be cheaper.Originally Posted by lucinda link=1171263648/0#7 date=1171339793
Well done, Im about to taste my first popper roasts from Saturday. Heres the times I got:
85g Kakoulous Sister mystery green bean (no fan cooling)
3min most of first done
5min 2nd crack started, switch off machine, manual stirring
6min stop stirring and pour into soup cups swapping for cooling
7min stop cooling with cups layout on a plate
120g of above (no fan cooling)
2:30 1st crack started
3:50 2nd crack first randoms
4:20 switch off
4:50 end of rolling 2nd crack
I then tried 250g of the Beanbay Eth Yirg, and as stirring the wrong way to the fan, so spent a couple minutes pre-heating the beans and also burning the random few prematurely. So I split them into 2 x 125g batches.
125g (first) Beanbay Eth Yirg (with fan cooling)
2:00 1st crack first randoms start
3:10 1st crack final randoms stop
4:30 2nd crack first randoms start
5:00 stop machine, stir and pour into cooling bowl
6:00 2nd crack final randoms stopped
125g (second) as above
2:00 1st crack randoms start
2:30 1st crack constant
3:45 1st crack randoms stop
5:10 2nd crack randoms start
5:30 stop machine rolling crack
6:10 2nd crack randoms stop
I thought the best profile for Yirg is just before 2nd crack?
I was trying a just-before-second-crack but ambient too hot and hit thermal cutout on the CP at first crack. When it was cool enough I got it to just before 2nd.
It tastes nice, had a double ristretto and it was different to the thorough 2nd crack roasts, but my preferred drink is with milk and still have the strong espresso flavour through it, so Ill be roasting some more darker.
Its quite obvious the difference in the oil sheen on my darker roast, versus the nil oil on the mild roast, so my experience is growing. Ive probably roasted 1.5kg of it now, still 8.5kg of Yirg to get through, I hope to be some kind of expert Yirg popper roaster by the end of the 10kg :)
I find the inconsistency of the poppers roast makes it like a random blend with some of the sample being darker, some lighter. I need to get a cooler chimney as the soup tin holds heat in, negating my shrowd-off effects, so hopefully I will get longer times and more consistent beans amongst the roast then. It still tastes damn good in the mean time :)
(never going back)
Have read about all the mods to my CP.
I have even managed 12 minute roasts when all the planets align.
The Goodies, im in the same boat as you! Im also roasting for the first time with the Brev crazy popper!
Do you use the plastic see-thru top on yr popper? I put my soup can sitting just above the popping chamber, and the clear plastic top holds the can in place. After 2 cans wasted trying to get them to fit inside with a pair of plyers... surprised the plastic didnt melt tho but can got hot!
I started with 100g and have done a 120g with the can, roasting times were 4:30min first pop, roasted 13min first time not sure if missed 2nd pop. Beans were over done i think, so I stopped. Other batches first pop always 4-6min, first pops after 4min, starts going 4:30min. Finding 10-11min beans colour looks good. The Goodies, is there a good gap between yr 1st and 2nd crack?
Have been roasting straight Ethiopian beans, but also have some green Sumatran, and some beans called "Guatemalan Heuheutenango". The Ethiopian beans, after 18hrs tasted quite nice but one demintional. How do you go about making blends? If I did 3rds of the 3 green beans above wud it work? I noticed after 18hrs the coffee (spot on extraction time) was very very thick pouring and a lot darker then im used to. Normally Iv used 4day/9day commercial beans. Is this normal or does it mean the beans may be burnt or under roasted?
Heres a photo of the first batch.
Any advice or a website appreciated :-)
(Plz click below link for photo)
The picture is not the sharpesat but it does look like the odd few beans are burnt but overall not too bad.
Id say the thick pours you are now getting are indicative of a good grind, tamp and fresh beans.
How sure are you of the roast dates of the commercial beans.
4 - 6 minutes to first crack in a Crazy Popper is good.
Mine does 3.5 minutes unmodified.
If you hit 2nd crack at 13 minutes thats also great.
I wish my popper would behave that way.
In order to get those sort of times Ive had to modify it a bit.
I use a fitted muffler pipe as a chimney but if the clear plastic cover help hold your can in place and the plastic can stand the heat, then why not.
I use an asparagus can as my chimney.
If I open it from the top and leave the rim still there (which our electric can opener does) it fits perfectly, although a couple of times I have knocked it during the roasts, and it must shrink a bit with the heat and it slid inside the chamber.
I just had to file off the plastic used along the join.
The cans are slimmer than normal ones and much taller.
Ate the asparagus with melted cheese, yumm.
Its always a bit difficult judging by photo but in general the roast looks very even and not overdone (on my monitor at least :-?). As TG says though, your pours sound as though everything is working very well and if the taste in the cup follows suit then everything is good,Originally Posted by Kiwi_Jonno link=1171263648/0#14 date=1175672396
Well the taste of the Ethiopian beans in the crazy popper was nice, but very different! It tasted kinda woody which sounds weird. They still had a strong coffee flavour. Kinda makes me think the beans werent roasted enough, though the colour appears ok.
Iv noticed where the "crack" on the bean is, theres a very light tan coloured line down there. On most other roasted beans this part falls off. Is this normal? Sorry sounds rather confusing! Click link for another pic of the beans...
The bean "flakes" heaps within 1min or so of roasting to, the popper sends flakes everywhere. I think its the same stuff in the "crack" of the bean in pic? They look roasted enough? hmm...
The flakes are called chaff and what you see stuck in the bean are remains of some chaff.
I get the same with my popper roasts.
Ive never seen as much of it from the professionally roasted beans I buy.
Because of the extra chaff in the mix I find I have to grind a notch finer as the chaff seems to act like a "filler".
Other than that its not a problem.
In the second picture the beans dont look under roasted.
silly question, whats the purpose in fitting a chimeny? Is it a must do thing? and those that use a thermocoupler(probe) where do you stick it and do you leave it where it is for entire roast?
off to geta popper this week have ordered starter pack.
Chimney does several things.
1. increased batch size due to roasting chamber being bigger
2. slightly increased roast times with the same amount of beans compared to no chimney
3. helps keep beans inside when theyre nearing completion of the roast
Ive drilled a small hole in the side of my popper so that the TC probe can be inserted. It sits roughly 1-2cm above the vents.