What's coming out of YOUR roaster?
- Thread starter joel
- Start date
I pushed the heat pretty good going into first crack. My probe was past 450F when I pulled them, had the power up to 5 and the fan down to 3 on both. Most times I end up on 4 and 4 or sometimes 3 and pull at 440F or below.
If I push the heat during the drying phase I'll end up well past 325 or so before the 3 minute mark. If I crank the heat after drying I'm sure first crack would happen much sooner than 6 to 7 minutes. Maybe that wouldn't be a bad thing. Now if I go even higher than I did after FC I'm afraid I'll scorch the beans at the end. Maybe I should do it and if they get ruined so be it.
Sorry to say that was kind of what I was encouraging because it sounded like you wanted to use up the coffee and it could be a good learning experience. I am not sure which of the three possibilities is likeliest to produce favourable results so I will leave that up to you. Just don't burn your kitchen down!
Ethiopia Gera Nano Challa (City+)
I roasted two batches for espresso today, they both came out basically the same. I did a thorough disassembly and cleaning of my machine and nothing changed after doing it so I consider that a success!
I roasted two batches for espresso today, they both came out basically the same. I did a thorough disassembly and cleaning of my machine and nothing changed after doing it so I consider that a success!
Panama Natural(Cityish)
Second out of three, not quite City+, first one was all the way there. I was aiming for barely City and got between there and City+ on this one and the third, but this was the minimum time after first crack that I was comfortable with. This is practice for the Gesha that I have been hoarding!
Decaf Moka Java(City+)
This is right at City+ and is probably too light for this coffee, but the roast was taking forever and I pulled it. This might work out alright, if not I can add 30 seconds next time to get it just to Full City.
Second out of three, not quite City+, first one was all the way there. I was aiming for barely City and got between there and City+ on this one and the third, but this was the minimum time after first crack that I was comfortable with. This is practice for the Gesha that I have been hoarding!
Decaf Moka Java(City+)
This is right at City+ and is probably too light for this coffee, but the roast was taking forever and I pulled it. This might work out alright, if not I can add 30 seconds next time to get it just to Full City.
2 pounds of Guatemala Antigua. No pic this time. Garage smells fantastic. Chocolate and molasses.
Good call practicing for the gesha roast!Panama Natural(Cityish)
Second out of three, not quite City+, first one was all the way there. I was aiming for barely City and got between there and City+ on this one and the third, but this was the minimum time after first crack that I was comfortable with. This is practice for the Gesha that I have been hoarding!
Decaf Moka Java(City+)
This is right at City+ and is probably too light for this coffee, but the roast was taking forever and I pulled it. This might work out alright, if not I can add 30 seconds next time to get it just to Full City.
I have not roasted a more stressful variety. I recall you roasted some before and it was less than the stellar reputation. At least, I think I remember reading that...
The gesha roasts that really shined for me were still popping in first crack when I dropped them into the cooling tray. My brain screamed at me that it was too early, but simultaneously screamed at itself that everything we'd researched said to take it light.
There's a podcast called Coffee Roasting Navigated that has a 3 or 4 part series of episodes on roasting gesha coffees. Some of it does not apply to home roasters, but a lot of it clicked with me.
This was Wid, he just gets things done while I deliberate excessively. I have had these Gesha for months and now I feel kind of silly because it looks the same as the Panama I just roasted. What could possibly go wrong, I just deep cleaned my machine...
I could feel my insides tightening just reading this LOL. I wish it was as easy as a simple decision with my roaster, but without a bean mass temperature, some beans need to end at different display temperatures than others.
I really need to pay the $500 for the upgraded panel, but it's a tough pill to swallow and I will eventually just get a Bullet I am sure.
Did some Mexican decaf. Took it pretty high as far as heat goes but it still only came out to 15% loss. Looking at it I thought for sure it would have been more. Decaf is a funny bean to roast.
Yeah, I figured it was just into second crack. This roast is two days old so not sure if there will be more oil to come. I might not even roast it if my 5 year old grandson didn’t like his coffee so much. He tells me he can only drink decaf lol.
Well, that decaf was a bust. The wife said it wasn’t bad but I thought it had a bitter aftertaste and no real redeeming qualities to it. It went straight into the trash.
Tried it again, so here it is. I went back to my notes and just followed what I had previously done. Both batches were around 13% on loss. Hopefully the bitterness is gone and it tastes as good as I expect.
Tried it again, so here it is. I went back to my notes and just followed what I had previously done. Both batches were around 13% on loss. Hopefully the bitterness is gone and it tastes as good as I expect.
We really need an 
emoji. At least that is as light as you can go with decaf, if you decide it's no good, you can send it to me for disposal. That's what I always do with decaf, follow what worked last time.
emoji. At least that is as light as you can go with decaf, if you decide it's no good, you can send it to me for disposal. That's what I always do with decaf, follow what worked last time.
Costa Rican Tarrazu. I heard 2 snaps of second crack as I was dumping it. I’m calling it Full City+. 16.5% loss which according to most of the charts is bordering on burnt. IMO that’s why you can’t rely on % loss to gauge your roast.
Ordered a few pounds of Yemen Mocca Mattari - Pearl of Tehama last night. Looking forward to this one
Also picked up some Bolivian beans along with some Ethiopian, 5 pounds of each, This is the first time for Bolivian I do believe
Also picked up some Bolivian beans along with some Ethiopian, 5 pounds of each, This is the first time for Bolivian I do believe
Peru Organic Comité San Ignacio is back!
The greens had that banana smell that I remember. My FC temp was very close to what they were last year for this first roast.
I am so freaking excited!
My buddy texted me a few days ago that it was back in stock. I bough 50lbs.
The greens had that banana smell that I remember. My FC temp was very close to what they were last year for this first roast.
I am so freaking excited!
My buddy texted me a few days ago that it was back in stock. I bough 50lbs.
Did a pound of Yemen Mocca Mattari - Pearl of Tehama tonight.They were small, like peaberry beans. Lots and lots of chaff. 
That’s a nice looking roast
Yes I did 5 lb from last years crop. Really good.
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