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!