Your roast looks very uniform in color. I might just have to break down and try a Poppo. The Honduran beans I roasted the other day didn't seem to like my French press brew but the pour over I made this morning was delicious* (even if I did have a few beans that aren't all the same color).
It’s a low risk gamble. My 4.0 oz batches take 4.5-6.5 minutes, depending on ambient temperature and how light/dark I am shooting for. I let the Poppo cool 10-15 minutes between batches.
Unless you have some kicking around still, that batch is gone so we will never get to examine closely but I would call that a City roast. It was well into first crack when I stopped the heat and started to coast into the end. But yeah as I mentioned I hate over roasting my coffee so with my air roaster I usually aim to start the cooling cycle before every last bean has cracked, since there’s a lag time, kinda like an electric stove vs the immediacy of gas.
I might need to, gasp, BUY some roasted coffee somewhere before I go to the what I can only imagine is a fine coffee desert of central Florida.
I was basing the assessment on the amount of chaff that was still intact which seemed to be most of it. Could be your roaster doesn't assist in shedding it as much? Typically on my roaster, the chaff gets separated into the first crack. Anything sooner and it'll have a lot of chaff intact.I think with some batches of beans, depending on the process and probably ambient conditions during roasting, there are just always going to be some that are more or less dense or have more or less moisture in them to start and so there will be those outliers.
Unless you have some kicking around still, that batch is gone so we will never get to examine closely but I would call that a City roast. It was well into first crack when I stopped the heat and started to coast into the end. But yeah as I mentioned I hate over roasting my coffee so with my air roaster I usually aim to start the cooling cycle before every last bean has cracked, since there’s a lag time, kinda like an electric stove vs the immediacy of gas.
Right now I’m sipping a French press pot of 3/4 Burundi, 1/4 Ethiopian coffee. It’s damn fine, too.
I brought some home roast and an aeropress with me, traveling, but I’ve been sharing it a lot and I’m not sure it’s going to last the trip!
That chaff retention also seems to vary quite a lot from bean batch to batch, but maybe so on the roaster, too. I think it’s just an aesthetic thing so I don’t think about it anymore but yeah some of my batches are clean as a whistle, others not so much. Some, the chaff flies off early, others it holds on. I think that came from a larger volume roast which means I can’t turn the fan on as high since too high will make beans fly into the top of the chamber, so they would not have been as agitated to remove chaff. I’ve seen videos of roasters agitating beans o a lot just to remove chaff but I guess I haven’t adopted that practice. A little chaff just reveals its fresh home roasted nature.
Matt -I think with some batches of beans, depending on the process and probably ambient conditions during roasting, there are just always going to be some that are more or less dense or have more or less moisture in them to start and so there will be those outliers.
Unless you have some kicking around still, that batch is gone so we will never get to examine closely but I would call that a City roast. It was well into first crack when I stopped the heat and started to coast into the end. But yeah as I mentioned I hate over roasting my coffee so with my air roaster I usually aim to start the cooling cycle before every last bean has cracked, since there’s a lag time, kinda like an electric stove vs the immediacy of gas.
Right now I’m sipping a French press pot of 3/4 Burundi, 1/4 Ethiopian coffee. It’s damn fine, too.
I brought some home roast and an aeropress with me, traveling, but I’ve been sharing it a lot and I’m not sure it’s going to last the trip!
I think you’re going to be fineI think with some batches of beans, depending on the process and probably ambient conditions during roasting, there are just always going to be some that are more or less dense or have more or less moisture in them to start and so there will be those outliers.
Unless you have some kicking around still, that batch is gone so we will never get to examine closely but I would call that a City roast. It was well into first crack when I stopped the heat and started to coast into the end. But yeah as I mentioned I hate over roasting my coffee so with my air roaster I usually aim to start the cooling cycle before every last bean has cracked, since there’s a lag time, kinda like an electric stove vs the immediacy of gas.
Right now I’m sipping a French press pot of 3/4 Burundi, 1/4 Ethiopian coffee. It’s damn fine, too.
I brought some home roast and an aeropress with me, traveling, but I’ve been sharing it a lot and I’m not sure it’s going to last the trip!
I literally spat out my water when I followed the email link to the price on this. Unbelievable.
That’s more than I paid for the Kona beans I have, but the top end roasted coffee goes for >$80/lb. Bonkers. I’d rather roast it myself.
To be honest, I'm not even entirely sure what bag we're working on now, haha. My wife has a had habit of durmping the bag into our bin then tossing it. So after a week or so, I forget what we're working on.
I roasted Copantrade Columbia Excelso beans this morning. They sure smell good, looking forward to a taste test in the morning.Alright, next up, this one right here. Going to save the bag this time so I actually remember what it is
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Back to this one. Finally roasted some yesterday:Alright, next up, this one right here. Going to save the bag this time so I actually remember what it is
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I chalk it up to different beans looking different, especially for lighter roasts. My Kenyan beans are on the small side, too.
