☕ Coffee ☕: Ingredients, Roasting, Grinding, Brewing, and Tasting

[passedpawn]

Here's a closeup of my roast. I'm trying to figure out which roast I (randomly) ended up with. I think I'm between American Roast and City Roast (

 

[BrewinHooligan]

That looks great. Are you going to let it offgas? I read that coffee needs to be allowed to offgas CO2 for a day or two.

From the Coffee Roasting wiki,



BTW, that wiki has some excellent pics of different roasts.

Yeah, on the other side of the bag is a valve just for that purpose! For 50 cents a piece it is supposed keep the oxygen out and let the co2 escape keeping it fresh longer.

 

[stpug]

For those without the valved bags, you can just use a jar with snug (but not tight) lid. If you're a kegger then you can purge with co2 prior to putting the lid on. After that, the co2 builds and pushes by the lid, but no outside air works it's way in - that is, until you open it to brew a cup

 

[TallDan]

I have one of the airscape canisters that gets rid of the headspace in the coffee canister. Fresh roasted coffee gives off enough co2 to build a little pressure in there, but not enough to cause a problem.

Also, I'm roasting small amounts of coffee (maybe 4-6oz) and storing them for use within a week. I don't think that's enough time to be too worried about oxygen in contact with the beans if they're stored in an airtight container and don't have fresh oxygen circulating over them. A perceived major advantage for home roasting to me is roasting enough for a few days to a week at a time and having that on hand. Longer storage would definitely have different concerns.

 

[beowulf]

Sounds like you all are having a great time getting into roasting, and kudos for your efforts! I have been roasting for about 4 years, and mainly do it so that I know my coffee is fresh, saves a little bit of money and it tastes really good.

I started out with a heavy skillet and roasted with it for about 6 months and it worked out ok. I guess I was getting lazy and whisking for 20-30 minutes was getting old. Since I had been severely bitten by the bug I decided to jump in with both feet and buy a Behmor 1600. It's a wonderful investment. I usually roast 8-12oz batches and go through maybe a pound or so a week. I think I calculated that in the first 3 years of ownership, I have paid off the Behmor as a result of the savings on green beans. Not that it was my goal but I'm not complaining either.

The Behmor is supposed to do 1# batches, but I find that if I want to roast on the darker side, then 1# is almost too much. 8-12oz is fine and you can roast pretty dark. You'll find that different beans do better at different roast levels. For example, I roast Yirgacheffe short and hot, Brazilians low and slow. Sumatras typically are roasted darker to bring out its trademark characteristics. If you're a dark-roast fanatic, be aware that not all beans will exhibit their best characteristics at a Vienna or French roast. Some beans have more delicate properties and high roast levels will burn much of the subtleties away.

I do experiment a lot, but Yirgacheffe is my staple for drip coffee and Brazilian for single-origin espresso. There are lots of other good varieties, though. Just like beer, it's all personal preference. I have purchased many a pound from Sweet Marias and have always had good luck with them. They have tons of good info on their site, which you have likely already seen. Now, though, I have a local place that sells green beans so I have been sourcing from them for a couple years or so.

As for cooling and degassing, I do try to degas a day or two in a bag with one-way valve. Sometimes I'm in a hurry and I forego that, but I think it does help.

Best of luck to you on your coffee roasting!!

 

[passedpawn]

Yeah, on the other side of the bag is a valve just for that purpose! For 50 cents a piece it is supposed keep the oxygen out and let the co2 escape keeping it fresh longer.

I've got to locate some of those bags. Where did you get yours?

Sounds like you all are having a great time getting into roasting, and kudos for your efforts! I have been roasting for about 4 years, and mainly do it so that I know my coffee is fresh, saves a little bit of money and it tastes really good.

I started out with a heavy skillet and roasted with it for about 6 months and it worked out ok. I guess I was getting lazy and whisking for 20-30 minutes was getting old. Since I had been severely bitten by the bug I decided to jump in with both feet and buy a Behmor 1600. It's a wonderful investment. I usually roast 8-12oz batches and go through maybe a pound or so a week. I think I calculated that in the first 3 years of ownership, I have paid off the Behmor as a result of the savings on green beans. Not that it was my goal but I'm not complaining either.

The Behmor is supposed to do 1# batches, but I find that if I want to roast on the darker side, then 1# is almost too much. 8-12oz is fine and you can roast pretty dark. You'll find that different beans do better at different roast levels. For example, I roast Yirgacheffe short and hot, Brazilians low and slow. Sumatras typically are roasted darker to bring out its trademark characteristics. If you're a dark-roast fanatic, be aware that not all beans will exhibit their best characteristics at a Vienna or French roast. Some beans have more delicate properties and high roast levels will burn much of the subtleties away.

I do experiment a lot, but Yirgacheffe is my staple for drip coffee and Brazilian for single-origin espresso. There are lots of other good varieties, though. Just like beer, it's all personal preference. I have purchased many a pound from Sweet Marias and have always had good luck with them. They have tons of good info on their site, which you have likely already seen. Now, though, I have a local place that sells green beans so I have been sourcing from them for a couple years or so.

As for cooling and degassing, I do try to degas a day or two in a bag with one-way valve. Sometimes I'm in a hurry and I forego that, but I think it does help.

Best of luck to you on your coffee roasting!!

Very cool. If I keep this up I'll probably invest in some sort of high-tech gadgetry. That seems to be my way.

 

[passedpawn]

I ground my my coffee and it was amazing. There was so much nutty flavor there. It was very smooth, with no bitterness at all. I think I accidentally roasted my beans perfectly!

 

[TallDan]

Sounds like you all are having a great time getting into roasting, and kudos for your efforts! I have been roasting for about 4 years, and mainly do it so that I know my coffee is fresh, saves a little bit of money and it tastes really good.

I started out with a heavy skillet and roasted with it for about 6 months and it worked out ok. I guess I was getting lazy and whisking for 20-30 minutes was getting old. Since I had been severely bitten by the bug I decided to jump in with both feet and buy a Behmor 1600. It's a wonderful investment. I usually roast 8-12oz batches and go through maybe a pound or so a week. I think I calculated that in the first 3 years of ownership, I have paid off the Behmor as a result of the savings on green beans. Not that it was my goal but I'm not complaining either.

The Behmor is supposed to do 1# batches, but I find that if I want to roast on the darker side, then 1# is almost too much. 8-12oz is fine and you can roast pretty dark. You'll find that different beans do better at different roast levels. For example, I roast Yirgacheffe short and hot, Brazilians low and slow. Sumatras typically are roasted darker to bring out its trademark characteristics. If you're a dark-roast fanatic, be aware that not all beans will exhibit their best characteristics at a Vienna or French roast. Some beans have more delicate properties and high roast levels will burn much of the subtleties away.

I do experiment a lot, but Yirgacheffe is my staple for drip coffee and Brazilian for single-origin espresso. There are lots of other good varieties, though. Just like beer, it's all personal preference. I have purchased many a pound from Sweet Marias and have always had good luck with them. They have tons of good info on their site, which you have likely already seen. Now, though, I have a local place that sells green beans so I have been sourcing from them for a couple years or so.

As for cooling and degassing, I do try to degas a day or two in a bag with one-way valve. Sometimes I'm in a hurry and I forego that, but I think it does help.

Best of luck to you on your coffee roasting!!

I am interested in hearing more about the Behmor. I read somewhere online that it takes a bit of tinkering with the builtin roast programs to get things right, would you agree? Can you roast small amounts effectively with it? (Like 4oz or so)

 

[BrewinHooligan]

I've got to locate some of those bags. Where did you get yours?



Very cool. If I keep this up I'll probably invest in some sort of high-tech gadgetry. That seems to be my way.

I got the bags from sweet Maria's. They have a few different sizes and make a nice presentation for gifts.

 

[jpc]

I am interested in hearing more about the Behmor. I read somewhere online that it takes a bit of tinkering with the builtin roast programs to get things right, would you agree? Can you roast small amounts effectively with it? (Like 4oz or so)

I have a Behmor, and haven't mucked with the thing that much (e.g., added temperature probes and the like that some people have done). I do, however, use the straightforward temperature cycle (P1) and open the door at first crack to slow down the roast. Makes for a little mess, as there is some chaff that flies out the door, but I stand there at the ready with a shop vac and suck it up soon after it lands to appease SWMBO.

 

[roastquake]

Been a pro roaster for 3 years before starting a new career, roasted coffee just about every way you can imagine but settled on a dedicated pot and spoon. Not sure if it's been mentioned but the aeropress is my favorite way to have coffee, its a cheap and easy way to make espresso at home without a fancy machine

 

[passedpawn]

Been a pro roaster for 3 years before starting a new career, roasted coffee just about every way you can imagine but settled on a dedicated pot and spoon. Not sure if it's been mentioned but the aeropress is my favorite way to have coffee, its a cheap and easy way to make espresso at home without a fancy machine

You mean you just put the beans in a pot and stirred with a spoon?

 

[roastquake]

yep, it's just the bottom of a whirly pop, after the teeth on the gears broke off I said F- it and started stirring. It's a workout but I have total control. The other gripe I had about the whirly pop was how the only thing moving the beans where two pieces of wire, leaving some beans in place to sit there and scorch

forgot to mention, I also like to have cold brew in the summer http://toddycafe.com/

 

[jammin]

Not sure if it's been mentioned but the aeropress is my favorite way to have coffee, its a cheap and easy way to make espresso at home without a fancy machine

big aeropress fan myself - use it almost every day. it definitely does not make espresso though... just coffee.

 

[roastquake]

technically not espresso, I find the flavor to be somewhere between drip-brewed and french press. But if you use the right water/grounds ratio and the right grind it does produce an espresso-strength "shot" but less twang than one pulled by a barista. I usually just make coffee with it myself, I just fill it to level 1 with coffee and to level 2 with hot water, press and top off my "shot" with more hot water. Like a poor man's Americano

 

[passedpawn]

I roasted a full pound tonight. Timed it at 9:10. That's when I remove from the stovetop and start tossing between two pans (outside) to cool it. I could probably go longer but I've been really worried about burning the coffee.

Anyway, except for the possibility that 9:10 wasn't long enough, the Whirley Pop does a full pound just fine. BTW, I stirred continuously.

This batch was some sort of Sumatra something-or-other. Supposed to have kumquat, kiwi, and caramel notes. Haha, we'll see about that.

 

[jammin]

passeddawn - just a heads up. brazil, ethiopia and sumatra are all typically "soft beans" (less dense than kenya, shg guat, rwanda, burundi etc). take caution moving into first crack (1C) as they are more susceptible to to scorching.

as a rule of thumb, beans cannot absorb heat as quickly as they dry out. this means, the further you are into a roast the easier it is to burn your beans. this last batch looks worlds better then the first you posted so you're probably getting the hang of it.

 

[HoppyDaze]

I roasted a full pound tonight. Timed it at 9:10. That's when I remove from the stovetop and start tossing between two pans (outside) to cool it. I could probably go longer but I've been really worried about burning the coffee.

Anyway, except for the possibility that 9:10 wasn't long enough, the Whirley Pop does a full pound just fine. BTW, I stirred continuously.

This batch was some sort of Sumatra something-or-other. Supposed to have kumquat, kiwi, and caramel notes. Haha, we'll see about that.

Beautiful beans my man. Eat some!

 

[passedpawn]

passeddawn - just a heads up. brazil, ethiopia and sumatra are all typically "soft beans" (less dense than kenya, shg guat, rwanda, burundi etc). take caution moving into first crack (1C) as they are more susceptible to to scorching.

as a rule of thumb, beans cannot absorb heat as quickly as they dry out. this means, the further you are into a roast the easier it is to burn your beans. this last batch looks worlds better then the first you posted so you're probably getting the hang of it.

Thanks for that info, and Thanks! The truth will be in the tasting. I have to say that the first batch was really really tasty. I drink a LOT of coffee, all different kinds, and I tasted a nuttiness and breadiness in my first batch taht I have never tasted in coffee before. If it gets any better I might just drown myself in it.

Beautiful beans my man. Eat some!

Don't think I haven't Hoppy! Maybe I'll do a light roast and cover some with chocolate!

 

[TallDan]

Don't think I haven't Hoppy! Maybe I'll do a light roast and cover some with chocolate!

I'm considering it quality control to pick out a couple beans that look a little underroasted while cooling and eat them.

 

[passedpawn]

This coffee bean was some Brazil blah blah dry-process Peaberry beans. These beans were very small and round. And, once roasted, they pretty much stayed in that small round shape. I'm going to make some of this tomorrow. You can compare the following picture the one a few posts back.

 

[roastquake]

Beautiful! I love me some peaberry, especially Tanzanian. The roundness makes for a smooth roast, they just roll around!

Edit: great roast btw, the wrinkles are just barely smoothed out, in a day or two that's gonna be a real nice cup

 

[FermentNEthinG]

I stumbled onto this thread on Saturday morning. After combing through the 9 pages before the kids got up I already knew what I was going to do Sunday.

There is a local coffee roaster that is also a home brewer. He and I met as he was getting into brewing. I thought of him as soon as I started looking over this thread. I gave Rick a call and told him I was interested in green beans to experiment with roasting. He met me at his shop on Sunday afternoon and let me pick what I wanted out of what seemed like a hundred bags/barrels of assorted coffees from all over the world. I picked out some blends he freshly roasted as well just to sample. The beautifully painted roaster in his shop was pretty awesome as well.

Picked up some Columbian because they were cheap and they are what I experimented with first. Also picked up some Tanzanian Peaberry as well as some Kenyan Peaberry for when I get comfortable with the process.

for the roasted samplers I picked up a Bali Blue Moon, Indian Monsoon Malabar and some Kona (for a beer project.)






Gonna take some practice but I will catch on quickly hopefully! I think I may have rushed it to first crack by having the heat too high. Always fond of the "learn as I go" type process. It is the most rewarding.

 

[passedpawn]

Looks like a great roast? How does it smell?

 

[BrewinHooligan]

Agreed, that looks like a great roast to me! What method did you use?

 

[FermentNEthinG]

Looks like a great roast? How does it smell?

It smells fantastic! I can't wait to try some tonight after work.

 

[FermentNEthinG]

Agreed, that looks like a great roast to me! What method did you use?

I used the Whirley pop on my grill side burner. I was so focused on spinning the handle that the 20 degree weather didn't phase me a bit.

 

[passedpawn]

I think I may have rushed it to first crack by having the heat too high. Always fond of the "learn as I go" type process. It is the most rewarding.

What was your total roasting time?

 

[FermentNEthinG]

What was your total roasting time?

It was around the 9 minute mark when I took them off the heat and started sifting the chaff off.

 

[BrewinHooligan]

I'm sold on the whirly pop method... Now I just need to go buy one, the air popper I have just goes way too fast and isn't as even.