For the second, actually third and fourth, batch today. Done to 14.7% loss on both. Recommended roast is light medium to medium.
What's coming out of YOUR roaster?
- Thread starter joel
- Start date
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Weigh your green coffee > roast > weigh your roasted coffee > solve for x :
Green weight / 100 = Roasted weight / x
(Formatting got messed up in initial post)
100 - x = weight loss %
There's probably a better way to do that same equation. My roaster's software does it for me when I plug in the weights.
Idk if it matters though. Weight loss is A way to measure relative roast level, but if you're roasting good coffee without noticing weight loss percentage, you might not need it.
I like having something else to blame when I screw up a roast or two. It's not my roast curve, it's because I roasted too long!
Yesterday, my brother texted me that he wants good coffee back in his life.
Today, I roasted enough to send him 6.6lbs.
I forgot how much chaff this one Ethiopia let's go during the roast. It choked up the cooling tray fan and it took a couple more minutes than usual to cool. I didn't realize why until I took the tray out to bag up the coffee.
That Ethiopia is all gone now, but hopefully I'll remember for future chaffy beans!
Today, I roasted enough to send him 6.6lbs.
I forgot how much chaff this one Ethiopia let's go during the roast. It choked up the cooling tray fan and it took a couple more minutes than usual to cool. I didn't realize why until I took the tray out to bag up the coffee.
That Ethiopia is all gone now, but hopefully I'll remember for future chaffy beans!
My staple Sweet Marias Monkey blend, and Etiopieques 2.0 which it’s amazing at full city
I drink expresso
I drink expresso
A new to me Ethiopia today:
I really hope I can get the promised dried blueberry and glazed orange peel.
I really hope I can get the promised dried blueberry and glazed orange peel.
Update: First crack started at a higher-than-I'm-used-to temp, ~205C. I ended the roast 1:15 later at ~218C, and first crack was still very actively popping.
13.7% loss, and the bean I chomped tastes very strongly of blueberries. YEAH BUDDY!
I am a little concerned that my temp sensor is acting up. We'll see if it's still wonky next roast day.
Roasted a self blended coffee today.
It was quite a few months ago that I blended it, but I'm fairly sure I mixed this Java with a one-to-one ratio with a Yemen mocha, and then a small one-to-five bit of Ethiopian. Roasted it to onset of second crack and pulled at 435 degrees.
Hope to let it rest at least three days.
Roasted a pound of Honduras beans over the weekend. Really good. Pics on the next roast.
First batch was Bali Blue. Came out right at 15% loss.
Second was some Tanzania Peaberry. Again just a tad over 15% loss
Up next some Ethiopian.
Second was some Tanzania Peaberry. Again just a tad over 15% loss
Up next some Ethiopian.
Ethiopia Yirg, this one came in at 14% on loss. Was trying for just a touch lower. Hope I still get some berry out of it.
Did some more roasting today.
First batch, 13% on loss
Second batch, at 16% loss.
First batch, 13% on loss
Second batch, at 16% loss.
Looks great!Guatemala Finca Ceylon SHG
El Salvador Santa Anna Reserva organic natural e/p
Roasted out of desperation as ran out this Am,
Roasted El Salvador med as med+ last roast
Can’t explain how it feels to roast your own beans
I have learned and learning so much about beans
🫘View attachment 1656996
Thx you
A pound of Honduras. Roasted to 14.9 and 15.2% loss. Trying for and calling it Full City. This is good coffee.
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Wife was asking for decaf so here we are. Some Mexican decaf 
Then did some Bolivia beans. Tried a bit darker per wife’s request. Right at about 16% loss.
Then did some Bolivia beans. Tried a bit darker per wife’s request. Right at about 16% loss.
Decaf beans are so much better than they used to be! Not all, but certainly some!
I'm partial to SWP and MWP, because I haven't had good ones from other decaf processes. I've had an awful Peru SWP that almost scared me away for good, but followed it up with a Costa Rica the best decaf I've ever tasted. It had no right to be that tasty. I couldn't find the regular-caf version to compare, and that decaf sold out quickly, but I am happy to have experienced and shared it!
I'm partial to SWP and MWP, because I haven't had good ones from other decaf processes. I've had an awful Peru SWP that almost scared me away for good, but followed it up with a Costa Rica the best decaf I've ever tasted. It had no right to be that tasty. I couldn't find the regular-caf version to compare, and that decaf sold out quickly, but I am happy to have experienced and shared it!
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