Coffee-Home Roasting (the other green bean)

[gkk]

Shoogs, tell me more about that bean cooler. Looks DIY, what are the parts?

Thanks,

/gkk

[Shoogs]

Carbon Air filter/scrubber and 4" inline fan. In the "hydroponic" section of the internets. Duct work from Lowe's. 8" Mesh sieve.

It cools the beans to room temp ridiculously fast...

[gkk]

Thanks Shoogs.

Man, Amazon really does have everything these days... VIVOSUN 4 Inch 23 CFM Inline Fan with Speed Controller and 4" Carbon Filter 8 Feet Ducting Combo - - Amazon.com

[Too Tall]

That is one heck of a righteous setup @shoogs.

Questions questions. What is the total time start to finish for a full load which is 1/2 lb right?

The bean cooler contraption is slick.

[defspace]

Let this be a cautionary tale to anyone who is on the fence. This home roasting stuff is just as bad as bicycles. I started with a popcorn roaster. Five months later...
behmor.jpg

[Shoogs]

That is one heck of a righteous setup @shoogs.

Questions questions. What is the total time start to finish for a full load which is 1/2 lb right?

The bean cooler contraption is slick.

Thanks Boss! This is fun stuff!

On the advice of the previous owner sticking with 125g charge weight.

In the corner of the pic, you can see the skeleton of notes I took on the last batch.

Columbia 8982.
Drop in > 426* : 888 Watts : Fan 3. (wattage meter under the desk to get a more accurate power number)

3 minutes 333*
5:30 380* (missed the 5 min mark)

at 6 minutes lowered the power to 759 watts & turned the fan to 5.

6:25 first crack 395* turned the Fan to full.

8:01 dropped the beans based on a 20% development time.


As y'all know, there's lots to pay attention to if you want to document the stages to try and repeat... it'll take some time to get the feel for it, be able to pay attention and take the notes.

I haven't been able to find the development % chart, this is similar.

15094_development_ratios (1).png

[Shoogs]

TOOTS slightly off topic but how's that new manual espresso?

[Too Tall]

TOOTS slightly off topic but how's that new manual espresso?

Congrats Def., by all regards a very good machine.

The "Flair" manual espresso is off the chain. I'm making some of the best shots I've ever had. Thing is you have alot of control over every meaningful aspect of the shot (temp. control, beans, grind, pressure, amt. of water, time taken to pull the shot etc. etc.). I get the feeling this is a crash course in how to manage a real espresso machine that can crank out shot after shot in short order. I did get the upgrade kit which includes a spare head unit so I'm able to load both and pull two double shots one after the other. Not too shabby. Observations (for the eff of it): Freshly roasted coffee makes thick crema easily and with less tamping force. As the beans age I'll adjust the grind a wee bit finer OR simply tamp harder and get the same awesome result. The unit is very portable and packs into it's own small case. On the road all you'd need is a way to boil water and a stash of ground beans...I guess.

[Shoogs]

Observations are what I was after, thank you.

Wife will roll her eyes at yet another coffee making device...but I'm intrigued

[Shoogs]

Image.jpgImage-1.jpg

My order from Sweet Marias didn't arrive in time for me to roast and ship beans for the swap, so Jimmybagadonuts is getting a blend of what I had on hand ... A mocha java style blend that should make a nice 'spro w/ Brazil, Ethopia, columbia. The Brazil is a typical Brazil, both the Ethopia and Columbia make a nice tasty pour over.

[Too Tall]

Randy, when you make a blend do you mix the roasted beans or mix the green beans?

[Shoogs]

Roasted. Seemed to me that each bean roasts a little differently so roast then mix made sense. I'm sure it's fine either way.

When the SM order arrives it'll be for the swap and I'll send some along.

[Too Tall]

Roasted. Seemed to me that each bean roasts a little differently so roast then mix made sense. I'm sure it's fine either way.

When the SM order arrives it'll be for the swap and I'll send some along.

Excellent. My most recent order from S.Maria's just arrive and there is a large sack of the Bonilla varietal :)

[Jimmybagadonuts]

Image.jpgImage-1.jpg

My order from Sweet Marias didn't arrive in time for me to roast and ship beans for the swap, so Jimmybagadonuts is getting a blend of what I had on hand ... A mocha java style blend that should make a nice 'spro w/ Brazil, Ethopia, columbia. The Brazil is a typical Brazil, both the Ethopia and Columbia make a nice tasty pour over.

Wow, cupping and all! I have a feeling you are well above my league Shoogs. Your package went out this a.m.

[Shoogs]

I'm still learning, taking it all in and most importantly having fun. Your roast went out today.

[Octave]

Let this be a cautionary tale to anyone who is on the fence. This home roasting stuff is just as bad as bicycles. I started with a popcorn roaster. Five months later...
behmor.jpg

I had that same roaster for years - thing is super-reliable, but make sure to take care of the drum. Once those little holes in the wire caging start to split you'll have bean fallout all over and burning is a real thing.

[dashDustin]

how much time do y'all have to dedicate to roasting? starting at "i think i'm gonna roast some beans today". does it require constant supervision/ observation? it's not something i've ever really considered, but might...lucky that, despite there being no coffee shops here in this burb, Austin has a few good roasters that deliver to the grocery store pretty regularly, so fresh beans are always available.

[Too Tall]

I'm still learning, taking it all in and most importantly having fun. Your roast went out today.

Yo Randy, I'm roasting a 1/2 lb of Colombia La Plata Veredas Vecinos for you. I've got that dialed and it makes very good espresso or (whatever version) pour over/french press etc. I'm going for FC with alot of nuance. It's crazy that 30 seconds can make all the difference in heat cycles.

Dustin, once I load beans into the machine it takes 30 mins. to roast one lb. Generally speaking I roast once every 10 days. Once I found my process I can walk away but disaster is only 30 mins. away if I forget. There WILL be a fire.

Shoogs - Fresh out of the fire. This might be my best work. Since I've never weighed "loss" thought I would. Turns out I lose just a smidge over 3 oz total weight after roasting so, pal, you only get 13.1 oz. The other half goes to Mrs. TT who is holding a oil soaked Tennessee Slugger threatening me to keep the other half as well. Who's your buddy?

shoogs1.jpg

[Shoogs]

You. You're good you. Much love.

[Shoogs]

Dustin -
I have a much smaller "commercial sample roaster" charging 125 grams a shot producing about 108 grams give or take each batch. I'm learning the nuances of the roasting process and documenting as much as I can now, with PC datalogging in my future. Paying attention to rate of rise, smells, color changes etc... I increase fan speed and lower the heat as I go. Note 1st crack and figure out what time to drop based on the development % I want. It's very much a hands on, man your post, adventure for me.

I set aside time once a week to roast, Sunday I roasted 7 batches of 5 different coffees. This coming Sunday I'll have a Nicaragua to that I'll roast for swapping and will roast 4 of the previous coffees again. The Geisha and the Ethiopian were superb. I'm considering ordering more Ethiopia along with an Ecuador that has my eye.

Long post apologies.