Popcorn Popper Coffee Roasting

[MarkinAZ]

Originally Posted by kenstogie

Tonight was round two and I am adjusting some of the stuff I'd done before.

I don't know if this is normal but if it tastes good who cares. I am also going to wait until tomorrow to brew (press) the coffee.

KS, thanks for the photo's and documentation from what appears to be the beginning of your coffee roasting journey

[kenstogie]

Originally Posted by MarkinCA

KS, thanks for the photo's and documentation from what appears to be the beginning of your coffee roasting journey

NOt a problem it's kinda fun actually and if help someone else all the better.

[floydpink]

great review, thx for taking the time to post.

[kenstogie]

During the "de-gassing" period right after roasting how do you store your beans? Also are my grade determinations (city, city+ etc) at least in the ball park?
Any other tips?
THANKS!!!

[floydpink]

I bought a 5 dollar storage tin from Sweet Marias that has a valve on the bottom.

I am not an expert, nor being critical, but it seems from the picture, some of your beans are Vienna and I even see some charring.

[kenstogie]

Originally Posted by floydpink

I bought a 5 dollar storage tin from Sweet Marias that has a valve on the bottom.

I am not an expert, nor being critical, but it seems from the picture, some of your beans are Vienna and I even see some charring.

Gotcha. I notice that they look differently under different light and 10 mins after you take them out of the "roaster"
I remember reading that they continue to roast some after you take them out.

Is it normal or not an abnormal occurance to have the different tones of roasting from the same roast?

I did notice some of the charring on some of the beans, if you mean that black circlular on the photo below the "and another actual after done photo" pic above.

Thanks for your input Floyd Council.

[germantown rob]

Originally Posted by kenstogie

Gotcha. I notice that they look differently under different light and 10 mins after you take them out of the "roaster"
I remember reading that they continue to roast some after you take them out.

cooling the beans as quick as possible is a good thing to stop the roasting.

Originally Posted by kenstogie

Is it normal or not an abnormal occurance to have the different tones of roasting from the same roast?

Simple answer- Yes
City and City+ will always have variations on the same bean. Different roasters do different things, some will give more uniform coloring. Learning and practicing can lend itself to getting more uniform coloring.

[germantown rob]

Originally Posted by kenstogie

During the "de-gassing" period right after roasting how do you store your beans? Also are my grade determinations (city, city+ etc) at least in the ball park?
Any other tips?
THANKS!!!

This has become a major obsession of mine.

Oxygen, moisture, and light are some major enemies to roasted coffee. Since home roasters are consuming their roasts before long how much of a problem is there really going to be in less then 14 days? Most of what has been scientifically researched is for extending the freshness for shelf life on a commercial level and I am trying to piece together how to use this info best as a home roaster. For oxygen not to be a problem it must be reduced to at least 4%.

To be really anal one might...
Allow roast to cool.
Transfer roast to vacuum bag.
Flush with nitrogen (co2 might be fine and can be acquired in small spay bottles at wine stores)
Vaccum the bag (the bag will expand with co2 as the degassing from the beans is strong the first 12hrs or so)
If resting more then 2 days cut bag and repeat.

Is this necessary? I am trying to find out if I notice a difference in the time it takes me to consume my roasts. I have already done some home experiments with part of a roast resting in an open cup, a sweet maria's tin, and vacuumed sealed. The open cup lost it's aromas the quickest compared to the tin and on day 10 the open cup tasted on it's way to stale, the tin's aroma was ok until shaken then it was good and the vacuum bag when opened was delightful but tasted the same as the tin which tasted like a 10 day old roast. My tastes have changed and grown since I did this last test and espresso seems to have a much tighter window of flavors from the cup then my moka pot or Brikka so I am going to see if my above storing does make a better shot.

Edit: Just get yourself some mason jars or valve bags or valve tins and put your roast in them once cooled. I like the tins because they keep the light out and look good on the counter but a mason jars seals better, bags just end up costing to much money for self storage but make nice gifts.