Home roasting coffee...
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Home roasting coffee...
Has anyone tried this? My cousin sent me this article from the Chronicle...
http://www.sfgate.com/cgi-bin/articl...DGFC78MAP1.DTL
uhoh... what am I getting myself into...
http://www.sfgate.com/cgi-bin/articl...DGFC78MAP1.DTL
uhoh... what am I getting myself into...
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One of my former roommates tried roasting green beans with an air pop popcorn popper. It turned out just ok. He didn't give up, and now owns MoonBean's Coffee. He roasts his own beans in a real roaster now.
Shameless plug: MoonBean's on Cottle and Santa Theresa, in between Round Table and 24 hour Fitness! They also have a shop in Good Sam hospital and on campus at Stanford.
Shameless plug: MoonBean's on Cottle and Santa Theresa, in between Round Table and 24 hour Fitness! They also have a shop in Good Sam hospital and on campus at Stanford.
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We'll see. I have an old popcorn popper and I just ordered some green beans. I'll let you guys know how it goes. I had some my cousin roasted and it was AWESOME.
I feel myself turning into a geeky, coffee snob. Oh gawd, no.
Okay, I'm already a geek... I'm just turning into a coffee snob.
I feel myself turning into a geeky, coffee snob. Oh gawd, no.
Okay, I'm already a geek... I'm just turning into a coffee snob.
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it's actually fairly simple
the key is knowing how dark you want to roast them. Different coffee beans need different roasting times, not all of them need (or should) be roasted dark.
What you want to do is listen to them. After first crackle (you'll know what I mean when you hear it) you only have a short window of time (a couple minutes) between a light roast and a dark roast... if I remember correctly... either that or it's after second crackle.
I'd start with a central american coffee as they are medium in their acidity and are generally good light, medium or dark...
it's been awhile since I've been a coffee roaster (about 10 years) but it was one of my favorite jobs. I'm sure I'm forgetting a lot of important things here...
What you want to do is listen to them. After first crackle (you'll know what I mean when you hear it) you only have a short window of time (a couple minutes) between a light roast and a dark roast... if I remember correctly... either that or it's after second crackle.
I'd start with a central american coffee as they are medium in their acidity and are generally good light, medium or dark...
it's been awhile since I've been a coffee roaster (about 10 years) but it was one of my favorite jobs. I'm sure I'm forgetting a lot of important things here...
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Ayapon
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Feb 28, 2003 04:18 PM




