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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.
Nice and how did you enjoy the roast? Do you do a cupping ?
And since I am not familiar to this method of roasting: can you more or less replicate a roast profile multiple times?
I don’t bother with cupping. I occasionally French press, but mostly prefer pour over with my metal Hario v60.
Roast is pretty easy to replicate as I pre-heat the same every batch and time the roast at the same stove settings each time, and I use a laser thermometer to confirm temperatures.
In fact, those jars in the picture are from two separate roasts I did on my lunch break today (I work from home). Each roast took about 15 mins total, give or take, from preheating, 6.5 minutes roasting, and then removing chaff and cooling.
I get rid of the chaff by pouring it back and forth between a colander and mesh strainer outside, then finish cooling by transferring it between two cold baking sheets. As the beans sit on the sheet it absorbs the heat, transfer the beans to another, rinse the hot sheet with cold water, wipe it dry and transfer again. After maybe 3 transfers the beans are cool to about or just above room temp.
Edit - re: enjoying the roast, that'll be tomorrow. You never want to drink it right after roasting, should sit for some hours and gas off. It's best from about 3 days after roasting, but fine to drink in maybe 8-12 hours. Drinking right after the roast tends to have an acidic or acrid aftertaste and the full flavor doesn't come out..