Friday, June 15, 2007

The Coffee Set-up

So I'm borderline obsesively into roasting coffee now. Thanks, Scotty. Couldn't you have just gotten me hooked on some illicit drug with a cool nickname that I don't even understand?

I've done quite a few roasts. I don't know what went wrong that first time but I've gotten it hooked up to a pretty consistent roast.

I'm using 3/4 cup of beans, attached chimney (more on that in a bit), and stirring 3 times every 15 seconds. Though the beans flow and bounce enough I'm not even sure I need to stir. But I do.

First crack is around 3.30, 2nd is around 6 and then I stop the roast nice and dark and oily at 8.

This is a recent roast with the above recipe.

I've attached the chimney (aka. can of peas) with HVAC duct tape. Note: duct tape melts at this temperature, even heat resistant up to 200 degrees. So...I'll have to figure something else because I can't stand to hold the chimney in place. I'm too lazy. I'd rather work ridiculously hard at rigging it so I don't have to hold it. Think, I'm going to search for the remote control for 10 minutes instead of changing the channel or using the power button on the TV.

Anyway...Here are a couple more pics. Happy roasting!


  1. Very cool. Glad you figured it out. I tend to stir more often--about every five seconds--up until first crack, then I let it sit (the beans are light enough to flow freely then). I'm jealous that you're able to do so much more than me and keep a nicely-timed roast. But then, I have to totally start from scratch since I left my popper out in the rain. I just ordered some more beans from Sweet Maria's, so I'm excited to try them. I'll let you know how they are. We should start trading amateur reviews of coffees and roast-degrees. How is the Sulawesi roasted that dark? I never took it there.

    Happy roasting.

  2. Yeah, the Sulawesi this dark is a little too roasted. I like them dark and it's good, don't get me wrong. It takes GOOD, but I think I can do better.