Roasting Coffee

I get great result with a hot air popper...but I usually just do espresso blends from Sweet Maria's. Vienna roast...just at the start of second crack. I rally think tha not all beans are created equal. Another tip...you might need to let those beans off gas for a few days before you make an informed decision.

I use a drum that works on my BBQ with a modified rotisserie bracket and motor that spins at 60 rpm. It does 5lbs at a time, and I've been doing it for 3 years. I agree that the results are much better and for much less $$, and with this setup I can have a batch done within 20 minutes, including warm-up time. I find that it takes about 11-13 minutes to get to first crack, then another 2-3 minutes to full city, which is what I prefer. You also need to let the beans outgass for a day or two to develop full flavor.

I second the above comments. Sweet Maria's is a great source of info and my primary source of beans. Remember that different varietals can roast very differently. It's good to take notes. After much experimentation, I bought a Behmor 1600 roaster and now have a regular routine. Yes, it's time consuming, but I love the relaxation of being outside, sitting patiently, and listening to the roast. In very cold weather I sometimes buy roasted beans, but my results are so much better I go back to roasting as soon as the weather breaks. Roasting is certainly not for everyone, but for some of us it's rewarding.

I used to roast my own until my source for green beans stopped selling them.

The problem with the hot air popcorn popper method is you can not control heat. You get what you get. The second crack comes too soon.

You would have better results with a new, never used cast iron skillet on the stove top. Stir and shake constantly until the second crack. At that point I lower the heat slightly and go by color.

Once finished immediately pour the beans into a stainless colander, run outside and start tossing them to cool and remove the chaff. Keep tossing until completely cool. A quick cool down is important.

Allow them to set for a day at room temp before grinding or they will be oily and sticky.

It's trial and error until you fine tune your process. I was disappointed with my first batch but after trying different pans and heat profiles I was brewing a fine cup of joe.

On Edit: The most common mistake is roasting too hot. If they look burnt in 5 minutes you were too hot.

Take an analytical approach to this. Realize what you did and adjust your technique to improve your product. Take notes if needed.

I found it took more grounds to make the same strength as store bought coffee. I do not know why but this was consistent.

My flavor was different from anything store bought. Not better or worse, just different. It was smooth. Same with my home brewed ale. You can't buy that flavor in a store.

A french press will bring out more flavor.