The moment of truth

I couldn't stand it.... I had to try the beans I had roasted. I have read that 2 to 3 days rest once you have roasted is best. Because both batches were roasted med/dark, and I know what grind to use and the best way to pull shots on my Saeco, I chose to test the roast through espresso. I was not disappointed!

I figured I had incinerated the first batch, but they were actually quite palatable. By comparison to the second batch which was not as dark, it was not as creamy and had less body, but the flavor was good. The second batch was very creamy and smooth. One guess about howgood th flavor is..... I may have never had coffee that was this fresh! Seemed like the crema (sp?) stood forever after I pull the shot. I will have to work on my coffee vocabulary so I use terms that hopefully have meaning to other coffee lovers.

I will be interested to run another batch of the darker roast and try it in my french press in a few days.

Now I'm Smokin!

Several years ago I did video work for the then owner of Longbottom Coffee. While shooting the roasting and cupping, I realized that I hand probably never had a fresh or good cup of coffee in my life. At that point I had been spoiled and there was no going back

Now about tonight. I did a couple of small mods to my roaster (popcorn popper) and reread the “how to” on Coffee Geek and decided to give it a whirl. I actually had butterflies!

I had read through some of the forums and saw that the variables caused by using the popper were wide open. Things like the cords you use to plug in the popper can change the temperature and roast times. Do you use the proper lid or a glass chimney?

Now I may start to bore those who may read this just to humor me.

First batch of the night.

Beans: Guatemala Antigua La Flor Del Café
75g
Warmed the roaster for about 1 min.
Added the beans and the swirl started immediately.
First crack at 2 min
Temperature at 3 min was 460 deg
Second crack started at 4:15
Ended roast at 5:40
Ending tempter near 498 deg

Well, that didn’t go as planned. It got way to hot, so it roasted to fast. Cooled the beans and decided to do a second run and added an extension cord to the roaster.

Second batch of the evening.

Beans: Guatemala Antigua La Flor Del Café
75g
Warmed the roaster for about 1 min.
Added the beans and the swirl started immediately.

First crack at 3:15 – temperature 415 deg
Second crack at 6:00 – temperature 470 deg
Ended the roast at 7:30 – temperature 478 deg

That seemed a little more like I had expected. After getting the beans cooled I compared the two batches. The first run is a bit darker, while the second is more brown than black.

Now comes he waiting game. I will wait three days before I try them. The only thing I need to figure out now is how I will prepare them. Espresso or French press.

Help!

One track mind

Well, for about 2 weeks now I have been reading and researching coffee roasting. I have been avoiding the thought of roasting because I don't need anything else to occupy my time, and I have not budget....... then I went to get some more whole beans. Ouch! $$$$ I find myself drinking lousy shots I pull because I can’t stand to waste the coffee. I also have Mauri and Sherry to blame. I could not resist the link to CoffeeGeek.com they have on their blog.

I was surprised to find an article on roasting with Air Poppers, so now it begins. I’m sure that I an going to ruin my share of beans, and gain a whole new respect for the coffee I get at my favorite coffee shop Chapters.

My hope for this blog is to show my ignorance and victories with those who might want to take the ride with me. And Lisa…… yes I may be obsessed, but my hobbies are getting cheaper! ; )