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Thread: My roasting journey from 1st roast on!

  1. #1
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    Cool My roasting journey from 1st roast on!

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    hello
    so i finally did my first roast...
    method: stovetop wok with whisk
    Beans: colombian superemo
    weight: around 50g
    duration: 19mins 30sec
    roast level: idk maybe some beans city plus some beans vienna..
    1st Crack: 14m 25sec
    2nd Crack: 18mins 58secs (i think)
    Lesson Learnt: Never to roast coffee in bad lightening

    ok so today i tried to roast my beans for the first time.. was wayy too excited.. had all the things needed in one place and preheated the wok... i used low heat so that i dont burn my beans.. and after watching alotttt of stovetop roasting videos i had an estimate of having 2nd crack by 9~mins since my quantity was v.less
    but after 12.5mins i dint hear any crack i cranked the heat abit to about medium and in 2 mins i hear 1st crack.. from there it was confusing as there were big aps between cracks so couldnt say when exactly was my 2nd crack...
    by 17 min mark i turned on my stove head light for better view and to my amaze they are abit moree darker than i was thinking they were in low light.. but i kept roasting as i needed to hit 2nd crack..when i was sure this is defo a 2nd crack i waited about 20 secs and rapidly cooled the beans...
    just to be clear.. i was agitating beans non stop for the whole process...
    so let me know your thought on this and what level roast is this exactly and if any advice please share.. im posting my roast pics








    Last edited by Javaphile; 14th September 2016 at 05:09 PM. Reason: Merged at OP's request
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  2. #2
    Senior Member Yelta's Avatar
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    To put it bluntly Texh, very ordinary, uneven, some verging on charcoal, others look about right, must have been a lot of smoke in the area.

    Have never tried roasting in a pan on the stove so cant offer advice.

    I would suggest what you should be aiming for is an even roast, a touch darker than your lighter beans look, the very dark/black beans would be undrinkable to most of us.

    At least roasting 50 grams at a time will enable you to practice until you get a reasonable result.
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  3. #3
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    Great first time effort mate...

    We've all got to start somewhere and then learn from our mistakes. It's the best way to get ahead...
    Probably one of the most important things you can do, is to keep good records of every roast. Lots of info on here about what sorts of things to record. You can refer to these notes as you progress along to ensure you not only avoid past mistakes, but to highlight what worked out really well in the cup. That's pretty well what most of us started out doing and the info is never redundant - I still refer to notes I've made many years ago for beans/blends, etc that I haven't roasted in a while; the memory isn't what it used to be...

    I know it probably sounds odd, but I reckon if you increased the batch size to at least double what you've started out with, you'll probably find the roast batch easier to manage. And yes, you absolutely must have good and consistent lighting conditions to help with consistent outcomes.

    It's all great fun and I'm sure you'll get a handle on things in fairly short order and there are plenty of us here on CS who enjoy helping out along the way...

    Have fun...
    Mal.
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    Quote Originally Posted by Dimal View Post
    Great first time effort mate...

    I know it probably sounds odd, but I reckon if you increased the batch size to at least double what you've started out with, you'll probably find the roast batch easier to manage. And yes, you absolutely must have good and consistent lighting conditions to help with consistent outcomes.

    Mal.
    thanks for the reply mate..
    so your saying that by increasing batch size ill get better outcome? dont you think it will lead to a more uneven roast... ?

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    My 2nd Roast!

    hey all
    so its my 2nd roast.. and from what i learnt from my 1st roast was to use better ligthening so i made this batch in the morning and also last time i used a wok that made this really hot on the surface even on a low flame so this time i used a deep unstick pan with a whisk..


    Method: Stovetop unstick Pan with a Whisk
    Beans: Ethopia Sidamo
    Weight: 50g~
    flame: low
    Duration: 36mins~
    Roast level: not sure.. please you guys tell me? full city?
    1st Crack: i heard one on 18mins than heard a few at 33mins
    My 1st Roast Thread: http://coffeesnobs.com.au/home-roast...1st-roast.html


    so i decided to try to roast these on low flame and use something besides a wok..
    i knew as i read somewhere that ethopian origins get late 1st crack but i was really confused why i havnt reached 1st crack by 33min... i thut maybe i have skiped first crack but i couldnt as i was roasting in a quite envirnment and was keep close eye on the process and the bean colour was also not dark..
    by 29min mark i think i raised the flames and cont constant stirring...
    at 33min mark i got a crack and it was very few of them and with soem distancce till 35mins and some secs.. i kept on flame for 30more secs and cooled it rightaway..
    the bean size isnt as big as i have seem on youtube but there was no burns or anything..
    please check the pic below and comment/advice





    thanks

  6. #6
    Senior Member Vinitasse's Avatar
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    Quote Originally Posted by texh View Post
    thanks for the reply mate..
    so your saying that by increasing batch size ill get better outcome? dont you think it will lead to a more uneven roast... ?
    Nope... Mal is 100% spot on... try a larger batch and you'll find the heat absorption far easier to control... just make sure to keep agitating the beans until the desired colour is achieved and then to remove them immediately from the heat and to cool them down as soon as possible
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  7. #7
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    Quote Originally Posted by Vinitasse View Post
    try a larger batch and you'll find the heat absorption far easier to control
    ok what if i keep the same batch size but i use a much smaller pan/wok ?

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    Hi texh, good to see you giving it a go!

    Firstly my stovetop roasting experience is limited to one roast several years ago, and in general my roasting experience is limited so don't take my word as gospel.

    I'd be aiming for a much shorter roast time though if I were you, try about 15 min, and as for the roast level, something between this and your 1st roast would be my target roast level. Just at the start of second crack or a minute or two after first crack is a good starting point, obviously depending on how you like your coffee. To achieve this I'd start with a higher flame, and then taper off as required during the roast. As others have stated, more beans might make it easier to achieve a more even and controlled roast, and if nothing else yield more coffee for effort spent.

    Enjoy!

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    Quote Originally Posted by l0u0k0e View Post
    Hi texh, good to see you giving it a go!

    Firstly my stovetop roasting experience is limited to one roast several years ago, and in general my roasting experience is limited so don't take my word as gospel.

    I'd be aiming for a much shorter roast time though if I were you, try about 15 min, and as for the roast level

    something between this and your 1st roast would be my target roast level.
    yes i was aiming for shorter time but it dint happen.. ill try to start of with high flames next time..
    as for lighter roast i aimed on lighter roast as ethopian origins should be on lighter roast (thats what they say...)

  10. #10
    Mal Dimal's Avatar
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    Would probably work out to be even more difficult Tex....

    Heat application, by necessity, would be even more concentrated and make it more difficult to achieve a balanced result. 50g is a very, very small batch of beans to try and control. If this is the sort of batch size you want to stick with, then I would advise moving into a Popcorn Popper as they handle smaller batches better but even then, you may have to increase batch size to 80g plus...

    Mal.
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  11. #11
    Senior Member artman's Avatar
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    Pretty good second effort. Do you have a heat gun? Using that as a heat source should make it easier to control?

    Cheers

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    nah.. just stove top method is the only way i can do.. i do havea small portable grill.. do u think it will make better results with charcoal grill?

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    My 3rd Roast!

    Method: stovvetop silver fry pan with whisk
    beans: Nicoragua
    weight: 50gm~
    Duration: 15mins30secs
    first crack: 5:30mins
    second crack: 10:20min
    flame: started with preheated pan and high flame.. turn down during roasting


    this roast seems much more even to me and still have that golden crust in most of the beans..
    check the pic and comment/advice





    thanks
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  14. #14
    Junior Member patrizio's Avatar
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    Hi Texh
    Good on you for starting out on your new hobby
    This is a good way to understand how roasting is preformed and it is the original way it all stated
    keep it up, it is all about making mistakes and learning from them then you have succeeded

    my advice looking at the photo
    - some beans look over roasted or look burnt
    - hard to see on the photo but i think I see Tipping

    With your profile
    - seem too long of a roast especially between first crack and second crack

    After all that some suggestion to consider
    - keep the beans moving don't let them sit on the pan for too long
    - That is why I believe some beans are over roasted or burnt
    - split the bean in half and see how the inside looks
    - chew on a few coffee beans and see how it taste
    - does it taste burnt, ashy flavour

  15. #15
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    Each roast's looking better.
    have you tried your second batch.... Or, (God forbid ) your first yet?

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    thanks guys for replying it really encourages me...
    Quote Originally Posted by patrizio View Post
    my advice looking at the photo
    - some beans look over roasted or look burnt
    - hard to see on the photo but i think I see Tipping

    With your profile
    - seem too long of a roast especially between first crack and second crack

    After all that some suggestion to consider
    - keep the beans moving don't let them sit on the pan for too long
    - That is why I believe some beans are over roasted or burnt
    - split the bean in half and see how the inside looks
    - chew on a few coffee beans and see how it taste
    - does it taste burnt, ashy flavour
    this batch isnt burnt.. i know the picture doesnt give clear view of the real beans.... as for time between 2 cracks i know its really long but the reason is that its not exact time frame that i post... im using a roasting app on my phone that logs my cracks n duration all manually so i sometimes am a few seconds late in pressing buttons on my phone or sometimes i misjudge like i hear a crack but then i started hearing proper 1st crack sounds after a min.. and also i decreased flame abit as 1st crack approached really fast..
    i do keep non stop stirring till the time beans are cooled, and unlike my first roast these beans doesnt taste burnt nor do they appear burnt when broken in half

    Quote Originally Posted by shortblackman View Post
    Each roast's looking better.
    have you tried your second batch.... Or, (God forbid ) your first yet?
    i have tried my 1st 2 batches.. and to be honest my 1st batch had abit burnt taste but tasted abiit stronger that i like... unlike my 2nd roast (ethopia) it tasted quite light...

    one more thing if you guys can comment/advice on..
    so it tired both origins uptill now.. and even thou i do taste a difference in flavour in both but i dont taste flavours that people say these origin beans have like chocolate/hazelnut/caramel etc.. i taste almost same taste as nescafe :P (i know i dont have such advanced palates)
    2 things i know are causing problems
    - my conicalhand burr mill is awaiting shipping so im using blender..
    - i roasted beans that were 24hours old..

    kindly help me with these issues aswell
    thanks

  17. #17
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    Once your roast gets "too" dark, origin flavours (individual characteristics of the bean) vanish and are overtaken by "strong coffee flavour". So even though your light roasts may not have hit the spot, its more likely they had the origin flavours present.

    By 24 hours old, Do you mean you tried them 24 hrs post roast? That, for most coffee, is too soon. It needs time to degas. If you have any left, try it tomorrow - or later in the week (but keep it airtight stored). You'll probably find it better.

  18. #18
    Senior Member trentski's Avatar
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    When I first started roasting I tried a roast at 4 days and it was bland, just no flavour. I thought to myself "what have I done? Wasted time and money and tastes terrible"
    Tried again after a few more days and the coffee was great. I just hadn't let it rest enough. Sometimes it has been 14 days post roast before the coffee starts tasting great, good before then but great at 14 days.

    You could try a heat gun as your heat source. Pan wont get as hot so less likely to get that spot burning/tipping from sitting in one spot too long.
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    Quote Originally Posted by trentski View Post
    Sometimes it has been 14 days post roast before the coffee starts tasting great, good before then but great at 14 days.
    Totally agree. When I started roasting (Coretto) I assumed that they'd need a couple of days to degas and then they'd be right to go - the fresher the better.
    But have had exactly the same experience as trentski, finding they can taste better after a couple of weeks, still with excellent crema.
    I am yet to wait long enough to see when they actually become stale and the flavour deteriorates.

  20. #20
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    Here here. Same. Using a Gene Cafe, and finding that I need at least six days, and well , it never lasts long enough to know whether its peaked I must admit. But I'm no expert, having done about 15 roasts only.

  21. #21
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    First, a couple of observations :- The time at 15:30 is much better than your first and second roasts. The results are better, but there is still too much variation from light to dark. I suspect that you didn't actually hear first and second cracks. More likely it was some of the darker beans reaching first crack, followed by some of the others also reaching first crack, but getting there much later.
    It seems that the heat you used this time is the way to go, but you probably need to stir faster to get a more even colour. Perhaps a larger batch of beans, say 100 grams, might also help, but I'm not sure about that, because I have never roasted in a wok or a pan. It's what I would try though, if I was doing that and getting those results.

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    My 4th Roast!

    My 4th Roast!


    method: Charcoal portalble grill with heavier wok and whisk
    Beans: Sumatra Mendhling
    weight: 70gm~
    duration: i dint count this one so around 11 mins
    roast level: i think FC+


    so i tried to change every aspect of roasting to see the result.. i increased weight, used beans that are better off darker, instead of stovetop i used portable small grill because of which I DINT HAD HEAT CONTROL WHATSOEVER.. i used heavier wok and different whisk what was pretty entangled help me stir much better.. i started off in a hurry so forgot to time it but it was around 11 mins process with approc 6min for first crack...
    this roast was on pure visual and (somewhat)hearing.. dint use any timing or related it to any roasting guidelines



    again... comments/advice is much appreciated!


    Thanks!
    Last edited by texh; 14th September 2016 at 04:27 PM.

  23. #23
    Life-long Learner DesigningByCoffee's Avatar
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    Looking good Tex, much more even. How do they taste?
    Roasting is a certainly a lot of fun

    Just a little suggestion though - it might be worth adding new posts related to your pan roasting journey onto your original thread, rather than starting a new thread each time. That way you can check back on your progress over time, and keep all the info and advice together for others who may want to read through it in future (I know from experience. One of my threads got a little out of hand eventually - but I still refer back to it every now and again!)

    Maybe one of the moderators can merge them?
    Cheers Matt
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    Quote Originally Posted by DesigningByCoffee View Post
    Maybe one of the moderators can merge them?
    Cheers Matt
    havnt tasted it yet.. its a 12hr old roast...
    can u please tell me if its FC+ or something eles?
    yes if any mods can merge it, it will be better..

  25. #25
    Life-long Learner DesigningByCoffee's Avatar
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    Not too sure on the roast depth but looks quite light in colour and the wrinkly surface texture would have me guessing it might be roasted to just after first crack? I don't know how that would equate to 'city' language…

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    Quote Originally Posted by DesigningByCoffee View Post
    Not too sure on the roast depth but looks quite light in colour and the wrinkly surface texture would have me guessing it might be roasted to just after first crack? I don't know how that would equate to 'city' language…
    its light..? if i go alit more darker than this colour it gets burnt.. i know "city lang" is quite difficult..
    you may see abit burnt areas so i had to stop to prevent it from tipping

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    My 5th n final roast


    method: stovetop
    Beans: Guatemala
    weight: 75gm~
    duration:12mins
    1Crack: 8:30min
    2Crack: 11:25min
    Roast level: i think FC


    so i had a pretty decend 4th roast so i tried to apply all those news changes for my 5th roast but instead of charcoal grill i used stovetop again..
    it was abit more uneven than 4th roast but i could hear proper first crack andwith constant stirring i did got somewhat even roast with about 10% tipping on medial side because maybe the beans with broader flat surface dint turn over even with alot of stirring...
    anywho posting my 5th roast pic.. comment/advice is as always appreciated!

    BTW.. last comment made me really confused/.. so anyone pelase comment on roast level of my 4th n 5th try..




    thanks!

  28. #28
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by texh View Post

    BTW.. last comment made me really confused/.. so anyone pelase comment on roast level of my 4th n 5th try..
    Hi Tex
    The issue is that you are trying to compare the roast depth & development of commercially roasted beans with yours done in a frypan. Unfortunately they are just not comparable.

    The surface texture of your beans (quite wrinkly) plus the light colour of many of them would have many experienced roasters guessing that most of your beans are slightly under-developed, and so may exhibit some sourness. But that would also have to be combined with the varying range of 'burnt' that some beans exhibit from contact with the pan, adding some bitterness & ashyness.

    So it is almost impossible to say your roast is 'city' or 'full city' – because you are trying to use a colour definition designed for commercial roasting. And you'll struggle to ever replicate their results in a frypan. This is not to say you might not get some drinkable coffee, but you'll need to use some different language to describe it

    Cheers Matt
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  29. #29
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    looking back at my initial roast i used to think they are soo good now i see them and only see diaster.. anywho i have learned alot in my 20 somehting roast i did and from stovetop WOK to stovetop direct fire roasting i finally up my game and bought a heatgun 1500W.. thou i had abit trouble during the process like i forgot to take a cloth with me etc still the roast i did camout pretty well


    i did about 60gm of Guat... 5mins on low heat making them yellow to v.light brown and about 3 or 4 mins of high heat till end of first crack..
    here is the result.. check the pic and comment/advice





    the only reason for upgrade was to get muuch even roast and less effort/roast... still im in initial phase of learning with heatgun ill defo get better on this..


    Edit: Another 60gm columbian supremo done 15 mins after the earlier roast..
    Duration: 12.34
    first crack @ 9.33
    Roast ended at v.start of second crack...




    P.S can anyone tell me how to cool heatgun metal nozzle faster? it remains hot for 10-15mins...
    Last edited by texh; 14th October 2016 at 09:35 PM.

  30. #30
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    Well done, that looks so much better than some of the earlier ones.

    Add another 100g of beans and you can probably stretch the time out by another 5 minutes.
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  31. #31
    Mal Dimal's Avatar
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    Quote Originally Posted by texh View Post
    P.S can anyone tell me how to cool heatgun metal nozzle faster? it remains hot for 10-15mins...
    Is there not a Fan Only or Low Heat position on your new HG?

    Mal.

  32. #32
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    low heat is 300C high heat is 500C and then its off option

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    finally did a really nice roast with nicagragua...
    11.10min total time, 60gm batch..
    first crack 8.30mins stoped roast at start of second crack



    image is abit brighter than real thing

  34. #34
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    Looking really good! Let us know how it tastes when you get to try it.

  35. #35
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    Behmor Coffee Roaster
    i tried about 2 days later.. tasted abit heavy on the body with chocolaty taste.. thou i dont have really good palates so telling specific taste profile is something i wont be able to do...



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