How far past first crack do you usually take it?
I usually drop before the end of first crack. Sometimes there’s a lot of cracking still happening.How far past first crack do you usually take it?
What roaster do you use? I also have been buying greens from Sweet Maria’s for years, I’m in Alameda, CA so they are local to me. Been getting several 92 point Ethiopias lately, also like Guatemala, Kenya, Rwanda. I have a Behmor I think it’s a very good roaster.I just started and am trying to work out my timing and flavors. So far, about a minute or so after first crack starts seems to be my zone. I am afraid to work it to second crack as I have read that it can get pretty close to burning and causing the roaster to catch fire. LOL. I know that isn't always true, but still trying to stay in a minute or so after first crack starts. So far, I have used Sweet Maria's Ethiopian and another that escapes me right now.
I just started and am trying to work out my timing and flavors. So far, about a minute or so after first crack starts seems to be my zone. I am afraid to work it to second crack as I have read that it can get pretty close to burning and causing the roaster to catch fire. LOL. I know that isn't always true, but still trying to stay in a minute or so after first crack starts. So far, I have used Sweet Maria's Ethiopian and another that escapes me right now.
OK so that's where I started with a heat gun and SS water bowel. IMO the Behmor, I think it's a 2200 now but I bought the 1600, then upgraded to 1600 Plus I've had it for years had to fix it a couple times but support is really good. Company is in Reno, NV I think. I use mine a couple times a week doing ~12ounces at a time.I do the heatgun method and don't have a real roaster, so take this with a grain of salt...
For me, the key is cooling the beans as quickly as possible, to avoid overshooting my roast. What roast level are you aiming for?
I like a medium roast. A little roasty warmth, without removing all the origin characteristics. That means going a couple minutes beyond first crack, then dropping the beans.
If you like darker, you can't go wrong running a bit into second crack. Be careful--much further and it's a fine line and you can go from French to Italian roast to cinder very quickly.
I have the Behmore 1600plus. I purchased it from a member of the forum here. It has been fun so far, and a lot faster than I thought. From start to finish it takes less than an hour, and that includes warmup and cool down.What roaster do you use? I also have been buying greens from Sweet Maria’s for years, I’m in Alameda, CA so they are local to me. Been getting several 92 point Ethiopias lately, also like Guatemala, Kenya, Rwanda. I have a Behmor I think it’s a very good roaster.
Right now, I am working on what I found to be called City to City+. I have taken the beans anywhere from 45 seconds to a minute and a half after first crack starts. The first roast I did with 1/3 a pound I inadvertently took it to second crack and panicked when smoke started coming out the exhaust vent, so I unplugged the unit, opened the door of the roaster and proceeded to smoke the whole house out. LOL. Wife was less than pleased at my attempt at a new hobby. LOL. She has since been ok with it, as long as it stays in the garage where it won't smell up the house too bad.I do the heatgun method and don't have a real roaster, so take this with a grain of salt...
For me, the key is cooling the beans as quickly as possible, to avoid overshooting my roast. What roast level are you aiming for?
I like a medium roast. A little roasty warmth, without removing all the origin characteristics. That means going a couple minutes beyond first crack, then dropping the beans.
If you like darker, you can't go wrong running a bit into second crack. Be careful--much further and it's a fine line and you can go from French to Italian roast to cinder very quickly.
I am hoping to get to that retired status in the next year or two, then watch out. Beer and coffee for everyone. LOL.OK so that's where I started with a heat gun and SS water bowel. IMO the Behmor, I think it's a 2200 now but I bought the 1600, then upgraded to 1600 Plus I've had it for years had to fix it a couple times but support is really good. Company is in Reno, NV I think. I use mine a couple times a week doing ~12ounces at a time.
Great hobby for a coffee drinker, I brew beer and make sourdough bread and ride bikes. I'm retired so gotta keep busy.
jw
Yea, with the Behmor you have pretty decent control. I've f*ucked a few times by leaving it unattended. I always set a timer on my watch for 14 minutes from start then stay with it to cooling. I go a little into second crack, but I open the door with the mini-shopvac to collect chaff and suck out some of the heat to reduce coasting to far. Sometimes I end up with Italian roast. It's a balancing act. I do it in the garage, with a good fan running and window open. Still smokes up the garage so I open the door sometimes.Right now, I am working on what I found to be called City to City+. I have taken the beans anywhere from 45 seconds to a minute and a half after first crack starts. The first roast I did with 1/3 a pound I inadvertently took it to second crack and panicked when smoke started coming out the exhaust vent, so I unplugged the unit, opened the door of the roaster and proceeded to smoke the whole house out. LOL. Wife was less than pleased at my attempt at a new hobby. LOL. She has since been ok with it, as long as it stays in the garage where it won't smell up the house too bad.
It took a week to get the burnt coffee smoke smell out of the house after my first batch. After that I put my roaster on the back porch. Now I roast in my detached garage shop.Right now, I am working on what I found to be called City to City+. I have taken the beans anywhere from 45 seconds to a minute and a half after first crack starts. The first roast I did with 1/3 a pound I inadvertently took it to second crack and panicked when smoke started coming out the exhaust vent, so I unplugged the unit, opened the door of the roaster and proceeded to smoke the whole house out. LOL. Wife was less than pleased at my attempt at a new hobby. LOL. She has since been ok with it, as long as it stays in the garage where it won't smell up the house too bad.
Yea, it took a bit and my wife and kids were not happy. The garage is a better spot as I can open the doors at the front and the back and get a decent cross vent going.It took a week to get the burnt coffee smoke smell out of the house after my first batch. After that I put my roaster on the back porch. Now I roast in my detached garage shop.
Sweet Maria’s.I've avoided this thread for a couple years, today I learned why. I have a tendency to get myself caught in rabbit holes.
I'm almost regretting getting rid of my hot-air popcorn maker, hot air popcorn sucked. My cheapo electric whirlypop type might work but it did not toast nuts very well (doesn't stir, just kind of pushes the nuts around). I have cast iron to experiment with too.
For you seasoned roasters... where is the go-to for a fella like me to procure some gateway sample packs?
I am cooling in the Behmore. It is the only way I know how as of right now. That drum is pretty hot, so sticking my hand in there has not been something I have tried yet. LOL. I have gone about a minute past FC and that seems to be a pretty good spot for me, but I might do a bit more messing around with it and see where I go. It is fun so far.@redrocker652002 are you cooling your beans in the behmor or do you pull the cage and cool via an external cooler? If you are cooling inside then you will get some carry through in your roasts and are roasting further than people that can actually drop the beans and halt the roast level.
I was able to roast beans to second crack in a behmor but you need to be real careful if the beans are dry processed or have a lot of chaff.
I have used Sweet Maria's, but I am by no means seasoned. Sauced maybe. LOLI've avoided this thread for a couple years, today I learned why. I have a tendency to get myself caught in rabbit holes.
I'm almost regretting getting rid of my hot-air popcorn maker, hot air popcorn sucked. My cheapo electric whirlypop type might work but it did not toast nuts very well (doesn't stir, just kind of pushes the nuts around). I have cast iron to experiment with too.
For you seasoned roasters... where is the go-to for a fella like me to procure some gateway sample packs?
A pair of heavy garden gloves work wonders.I am cooling in the Behmore. It is the only way I know how as of right now. That drum is pretty hot, so sticking my hand in there has not been something I have tried yet.
I like that idea. It could give me a chance for folks to critique my roasts and give me some feedback. I am in if we decide to do it.We’re coming up on the 10 year mark for this thread.
Should we mark the milestone with a home roast coffee exchange or something?
These were the gloves I used when I had the Behmor roaster. Like others said even thick garden gloves would work too.I like that idea. It could give me a chance for folks to critique my roasts and give me some feedback. I am in if we decide to do it.
link did not work, but I think I get the idea. ThanksThese were the gloves I used when I had the Behmor roaster. Like others said even thick garden gloves would work too.
I liked these because I could wash them easily if needed. Cheers!