Coffee Roasting

[tsolomon]

Originally Posted by garryyjr

For the Behmor roasters, you guys roast indoors at all? I really need something I can roast indoors without making a crazy mod to vent it outside.

When we lived in Maryland I would roast in the basement during cold weather and use the garage during the warmer months. Now that we live in Florida the Behmor is out on the lanai and that works really well. I'm up to 483 roasts over the past 4 years and I'm considering buying a new roaster.

[357]

I guess I'm a bit of a noob. I had been roasting for a bit using a Whirly Pop with metal gears, outdoors on my deck using a camp stove. I like a very dark French roast equivalent so just at the tail end of 2nd crack to just beyond. Lots of smoke. I tried it the first time inside on my stove since I had a nice hood vent that dumps outside. Bad idea. Whole house stunk for a week or two.

I would sift the chaff via a colander and another large bowl. I'd pour it into a mason jar with the lid offset to breath overnight and usually by morning it was usable.

I was using good beans so far as I know, Ethiopian Yirgacheffe I found on Amazon. I was getting 5lb packages, roasting 8-12 oz batches.

I saw earlier in the thread about shelf life. I read green coffee beans have a 50 year shelf live if kept cool, dark, dry, and sealed. No special oxygen absorbers or anything needed. I appreciate this thread. I have no clue about roasters but I am considering starting to roast again. I do have major space constraints but I will no longer have cold weather to contend with so that's a bonus for outdoor roasting.

I'd love to hear any suggestions on beans/roasters. I don't like acidity much in my coffee. The Ethiopian Yirgacheffe was very acidic tasting at lighter roasts but it disappeared when fully roasted. I am open to lighter roasts but I don't want the acidity that so many people tend to like.