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Thread: Where to begin?

  1. #1
    Junior Member
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    Where to begin?

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Gday from a newbie.
    I recently bought an IRoast2 and proceded to totally ruin my first samples by thinking the default programs were good.
    They werent and I quickly discovered the finesse required to get a good consistant roast by over riding at the end.
    So then I discovered Coffee Snobs and Ive just received my starter pack of green beans and am keen to get a good medium full flavoured nutty cup from them but dont know where to start.
    I know diddley squat about coffee bean properties (at the moment) so any properties (and roasing suggestions) on the following beans are gratefully accepted.
    1. Ethiopan Gambella Natural
    2. Brazil Santos
    3. Ugandan Bugisu AA
    4. Zimbabwe Pezura Estate AA
    Skycam

  2. #2
    Senior Member Stan's Avatar
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    Re: Where to begin?

    Try the search button there are several threads on IRoast - I dont use it. *If you search each bean type you will find several profiles for roasting or at least to what colour they have been roasted to and the resulting flavours. *Most here use the Coffeesnobs Membership card colours when referencing such as CS 10. *The Membership card is available through the bean bay sales section. *Others use the other grading systems eg City roast

    The search button is your friend for research. *;)

    PS I have found the Gambella to be a great coffee to roast. CS 9-10.

  3. #3
    Senior Member GregJW's Avatar
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    Re: Where to begin?

    Welcome to Coffee Snobs, skycam. :D

    Everyone has disastrous results when they start out :-/. I certainly did (when starting with a crazy popper) ;D. Stick at it.

    I dont know much about iroasts, except theyre like a popper in respect of their fluid bed style of roasting and can get away from you very quickly if youre not careful. And Ive also heard theyre very LOUD (aka iroar) making it very hard to hear 2nd crack.

    From your indicated preference as to roast style (and probably a good place to start with most beans) stopping the roast just at or into the start of 2nd crack is probably what you should be aiming for. Watching the colour will be an important tool in your roasting.

    Going over previous CS threads will be a big help. Also, Kenneth Davids book "Home Coffee Roasting" is a good introduction to the wonderful world of home roasting.

    Enjoy.

  4. #4
    Junior Member
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    Re: Where to begin?

    Thanks Stan,
    I ordered the membership card but it has to wait until my next bean order as it comes from a different location than the starter pack.
    I also noticed that green bean stock is out and I hear it goes quickly when it is available so I need to be quick.
    Meanwhile Ill dig around the threads on IRoast, thanks for that.
    Alas . . . the steep learning curve continues.
    Skycam

  5. #5
    Junior Member
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    Re: Where to begin?

    Thanks for the welcome Greg,
    Glad to hear Im not the only one to ruin a few good beans to start with.
    Unfortunately its a bit hard to hear the cracks with this little sucker that sounds like a P&W turbine at take-off power - but I will persist.
    Meanwhile Ill look into that Kenneth David book also, thanks for the help.
    Another question on the time from roast to grind . . .
    Im hearing conflicting stories from a few hours to 4-5 days.
    Whats the go with that?
    Skycam

  6. #6
    Senior Member Dennis's Avatar
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    Re: Where to begin?

    Hi Skycam

    Its likely youll always hear conflicting stories in regard to time from roast to grind. Theres no reason why you cant try them staight out of the roaster. In fact, if youve never done this I recommend it for every type of bean you roast. Then try your roasts on consequent days and youll soon be able to identify how they change and where your personal preference lies along the continuum.

    Cheers!

  7. #7
    Senior Member Stan's Avatar
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    Re: Where to begin?

    Behmor Coffee Roaster
    I use a Coretto and can hear the sounds quite well (even thought I am a little deaf) and I studied numerous articles on roasting on this and other sites. But the best indicator I have found is the colour of the beans. I bought a few beans from brown bay and I quickly worked out what colour roast I liked (Medium to dark) then I started roast to that colour. I have yet to be disappointed. On one occasion I roasted a bean to a recommended level and found it not to my liking.

    Basically trial and error are the best teachers. The roasting profiles are a great help but in the end a few stuff ups teach you more. Then again what I thought was a stuff up in one bean turned out to be a great roast 5 days down the track. Welcome to a life of learning and sometimes frustration, but it is worth it for the quality of the coffee. ;)



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