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Been roasting my own beans for some months. Thought I’d share my latest batch, Ethiopian Yirgacheffe
(lemmy.world)
Really enjoying roasting my own coffee these last several months. I got tired of inconsistent, too dark batches when I was ordering light and medium roasts from Fresh Roasted Coffee.
I roast stovetop, using a stainless steel popcorn popper, this one for anybody interested.
Took the photos just after roasting, they’ll lighten up a bit more as they cool and gas off, from past experience.
I got the hang of it pretty quick and even my first roast came out decently drinkable, but it’s gonna be subjective to your bean and roast preference. Consistency between roasts takes more work and paying attention to temperature and time.
Even altitude matters to some degree. I live at high altitude and find my roast time is shorter than what I’ve seen in videos online. Generally around 6.5 minutes, give or take, and my beans hit first crack around 370 to 380 Fahrenheit instead of the usual 390 - 400+ at sea level because water boils at lower temps here.
Within the batch it’s pretty consistent as long as you properly preheat and you don’t roast too much at once. Some beans are always a little lighter and darker, and you have to keep it moving at all times to prevent scorching. As long as you don’t roast too much at once though the flavor has been consistent between cups throughout the batch.
What happens if you roast too much at once is some beans burn while others barely roast, due to piling on top of each other. In my pot I’ve found around 300g of beans to be the sweet spot. I’ve varied testing anywhere between 200g and up to 1 pound.