All Discussions Tagged 'roast' - Barista Exchange2024-03-29T07:16:32Zhttps://www.baristaexchange.com/forum/topic/listForTag?tag=roast&feed=yes&xn_auth=noHow to Roast Coffee for Beginners?tag:www.baristaexchange.com,2019-10-31:1688216:Topic:16659622019-10-31T02:01:50.406ZKnutAndrehttps://www.baristaexchange.com/profile/KnutAndre
<p>Roasting coffee can be as simple as popping corn.</p>
<p>The basics of coffee roasting are very similar to popping corn. Many methods used to pop corn can be used to Roast Coffee ( NO microwave or oil).</p>
<p>To see how easy Home coffee roasting is <span><a href="https://docsbay.net/the-basics-of-coffee-roasting-at-home" rel="noopener" target="_blank">here</a></span>.</p>
<p> </p>
<p>A few things you should know before you Roast.</p>
<ol>
<li>Coffee roasting can produce smoke, especially if…</li>
</ol>
<p>Roasting coffee can be as simple as popping corn.</p>
<p>The basics of coffee roasting are very similar to popping corn. Many methods used to pop corn can be used to Roast Coffee ( NO microwave or oil).</p>
<p>To see how easy Home coffee roasting is <span><a href="https://docsbay.net/the-basics-of-coffee-roasting-at-home" target="_blank" rel="noopener">here</a></span>.</p>
<p> </p>
<p>A few things you should know before you Roast.</p>
<ol>
<li>Coffee roasting can produce smoke, especially if you like dark roasts, and chaff. The aroma of roasting coffee is not the same as brewing coffee; it is a little Smokey at darker roasts. Roasting dark indoors we use the fan on the hood of the stove or open a window.</li>
<li>Chaff – A skin that covers green unroasted coffee beans, when coffee is roasted it dries and separates from the beans. It is very light and will follow the air current. Chaff must be removed from any type roaster before you begin your next roast.</li>
</ol>
<p>The Good News and Bad News of roasting your own Gourmet coffee at home.</p>
<ul>
<li>First the Good News – Coffee beans will expand to about two times their original size when roasted.<span> </span><strong>You</strong><span> </span>select just how dark to roast.<span> </span><strong>Fresh coffee tastes better!</strong></li>
<li>Now the Bad News – Coffee beans will lose one to three ounces per pound in weight when roasted, due to moisture loss and separation of the chaff. Shucks.</li>
</ul>
<p>Home coffee roasting is a tremendous value even when taking the roasting weight loss into account, your overall cost per pound and availability of quality beans can’t be beat.</p>
<p>Coffee makes two distinct sounds as it roasts.</p>
<p><strong>First Crack</strong><span> </span>– Begins when your beans reach around 380 degrees F, this may take from 3 minutes to 15 minutes to begin and should last from 1 minute to 3 minutes. These ranges are large and vary depending on roasting method used, amount of coffee, and amount of heat being applied and are only intended as a guide not a rule. The sound is similar to wooden toothpicks being snapped. Like popcorn, it will start slowly, increase in intensity, and then taper off. End of First Crack is a good point to remove your beans from the heat if you like fairly light to medium light roasted coffee. The pace of your roast quickens as First Crack begins, the beans are generating heat due to the chemical reaction taking place in the beans, pay close attention.</p>
<p>You may remove your beans from the heat at any point from early First crack on. If they look good to you, light brown or darker, they can be ground and brewed. Once removed from the heat do not return them to the heat as they will NOT continue to roast.</p>
<p><strong>Second Crack</strong><span> </span>– Begins 15 seconds to 2 minutes after First crack ends, when your beans have reached about 435 degrees F. If the sounds have blurred into one continuous intense crackling you may have the heat too high, and your beans may be burnt (try less heat next time). Second crack should sound more like crispy rice cereal when you pour on the milk, it too will start slowly and intensify. Dark roast lovers should watch very closely as Second crack may allow a very short period to achieve your exact roast. You may learn to remove the beans just before they reach the color you want. Much past Second crack you may have charcoal. By keeping a record of your roasts, and with a little practice you should easily be able hit that perfect roast.</p>
<p>Depending on roasting method (very loud fans or noisy enclosed drums) it may be difficult to hear the Cracks, they do occur none the less, simply watch for color.</p>
<p><strong>Simple coffee roasting directions for most manual methods</strong></p>
<p>Manual methods:</p>
<p>Things you have at home that you could also use to pop corn, requiring you to stir, shake, or turn a handle to prevent the beans from burning on one side.</p>
<p>These items can include; a pot with lid, cast iron skillet with wooden spoon to stir, crank handle (we like the Whirley Pop) stove top popcorn popper.</p>
<p>Even when camping (or prepping) it’s easy to roast coffee just like popping corn on a camp stove or fire. Put about a quarter pound in a pot and shake until the pops of first crack end; pour onto a lid or plate to cool, simply blow across beans to separate chaff from coffee.</p> fresh roasted beans vs old onestag:www.baristaexchange.com,2013-01-31:1688216:Topic:14405832013-01-31T05:17:28.568Zgera davidsonhttps://www.baristaexchange.com/profile/geradavidson
<p>hi to you all.</p>
<p>I would like to first thank you all for the great info and idea on this site.</p>
<p>I work at 3 different cafe's at the moment with 3 very different set-ups and 3 different coffees from different roasters.</p>
<p>recently I found my self troubled by less than ideal aged coffee on both sides of the spectrum.</p>
<p>at one cafe I found that the beans age very quickly and are less than optimal within about a week of roasting while in another the beans have bean too fresh…</p>
<p>hi to you all.</p>
<p>I would like to first thank you all for the great info and idea on this site.</p>
<p>I work at 3 different cafe's at the moment with 3 very different set-ups and 3 different coffees from different roasters.</p>
<p>recently I found my self troubled by less than ideal aged coffee on both sides of the spectrum.</p>
<p>at one cafe I found that the beans age very quickly and are less than optimal within about a week of roasting while in another the beans have bean too fresh even after 5-6 days from roasting. naturally the best thing to do would be to rest the fresh beans longer and stop using the older beans and open a fresher bag, but this is not the reality, or an option in a busy cafe and so this is more of a salvage question.</p>
<p>what techniques or "tricks" would you use to compensate for a less than ideal age of beans.</p>
<p>Grind finer or courser? changing dose? length of extraction? est..</p>
<p>tnx Gera</p> THE PERFECT ESPRESSOtag:www.baristaexchange.com,2012-10-17:1688216:Topic:14204222012-10-17T00:32:35.199ZAaron Jordanhttps://www.baristaexchange.com/profile/AaronJordan
<p>Hey Bxer's!</p>
<p>I was always a pour-over/french-press/siphon/anything BUT espresso kind of guy. As of late I have found the validity in becoming acquainted with espresso and in particular the preparation and adjectives of espresso.</p>
<p></p>
<p>So then, as I am on the mission of tasting espresso and distinguishing differences (good and bad) what would you recommend to try? What is your favorite SO espresso or blending agents and why?</p>
<p></p>
<p>I'm excited to talk about…</p>
<p>Hey Bxer's!</p>
<p>I was always a pour-over/french-press/siphon/anything BUT espresso kind of guy. As of late I have found the validity in becoming acquainted with espresso and in particular the preparation and adjectives of espresso.</p>
<p></p>
<p>So then, as I am on the mission of tasting espresso and distinguishing differences (good and bad) what would you recommend to try? What is your favorite SO espresso or blending agents and why?</p>
<p></p>
<p>I'm excited to talk about espresso!!!</p> 16 oz. zip lock coffee bags with window and valvetag:www.baristaexchange.com,2011-04-10:1688216:Topic:10860212011-04-10T23:20:16.543ZMichael Hewardhttps://www.baristaexchange.com/profile/MichaelHeward
16 oz. zip lock coffee bags with window and<br />
valve are available on eBay in smaller <br />
quantities at mhewardishere.
16 oz. zip lock coffee bags with window and<br />
valve are available on eBay in smaller <br />
quantities at mhewardishere. Hitting the sweet spot: Roastingtag:www.baristaexchange.com,2011-02-07:1688216:Topic:10251652011-02-07T20:32:48.419ZJohn Gibbonshttps://www.baristaexchange.com/profile/JohnGibbons
<p>My current employment is a café/roastery, and hopefully soon, they will be able to teach me a little more about it, I.E. actually how to function the machine. In my opinion, we roast too light, and two dark. Practically we roast strictly on the Cracks, and I don't like that much. I'm trying to convince them to try a few different times so we can make the coffee have loads more flavor and hopefully be really sweet. </p>
<p> </p>
<p>I believe the drum can roast 30lbs at once, but we typically…</p>
<p>My current employment is a café/roastery, and hopefully soon, they will be able to teach me a little more about it, I.E. actually how to function the machine. In my opinion, we roast too light, and two dark. Practically we roast strictly on the Cracks, and I don't like that much. I'm trying to convince them to try a few different times so we can make the coffee have loads more flavor and hopefully be really sweet. </p>
<p> </p>
<p>I believe the drum can roast 30lbs at once, but we typically do about 28lbs. Any suggestions of some key times that would be optimal for a great, sweet, tasty bean (especially with the new drip station). </p>
<p> </p>
<p>Thanks</p> Double Roasting???tag:www.baristaexchange.com,2010-06-25:1688216:Topic:8726952010-06-25T02:56:21.146ZJoe Burnshttps://www.baristaexchange.com/profile/JoeBurns
I have a friend who works at a restaurant where they cook everything with a wood fire oven. He said they buy their coffee from a roaster in town, and then roast it in their oven for a couple minutes before serving. Mind you, they're not buying greens, they're buying roasted coffee, and then roasting it again. Has anyone tried this? Any ideas if it would negatively impact the flavor? In order to not burn it you'd have to start with a lighter roast I imagine, and then you'd be adding a ton of…
I have a friend who works at a restaurant where they cook everything with a wood fire oven. He said they buy their coffee from a roaster in town, and then roast it in their oven for a couple minutes before serving. Mind you, they're not buying greens, they're buying roasted coffee, and then roasting it again. Has anyone tried this? Any ideas if it would negatively impact the flavor? In order to not burn it you'd have to start with a lighter roast I imagine, and then you'd be adding a ton of smoky flavor. Why not just start out with a french and be done with it?<br/> Direct Trade - Where to Begin?tag:www.baristaexchange.com,2010-06-01:1688216:Topic:8590722010-06-01T20:04:04.367ZCopper River Coffee and Teahttps://www.baristaexchange.com/profile/CopperRiverCoffeeandTea
This just kind of fell into my lap amazingly enough but I've recently come by an opportunity to set up a direct trade with Rwandan coffee farmers. A gentleman who visited my cafe is moving from Rwanda to the United States and has approached me regarding this opportunity. He showed me pictures of him on the farms, brought quite a bit of green and roasted coffee with him, and has even offered to take me there to check out the farms. The coffee itself was great, tropical fruit notes and generally…
This just kind of fell into my lap amazingly enough but I've recently come by an opportunity to set up a direct trade with Rwandan coffee farmers. A gentleman who visited my cafe is moving from Rwanda to the United States and has approached me regarding this opportunity. He showed me pictures of him on the farms, brought quite a bit of green and roasted coffee with him, and has even offered to take me there to check out the farms. The coffee itself was great, tropical fruit notes and generally a very complex but flavorful cup; I think it has a lot more potential depending on what roast level complements the coffee best, but I didn't have anymore to test it out.<br />
<br />
One question: where do I begin with this entire process?<br />
<br />
We do roast some coffees here, but the size of our roaster is way too small to roast the quantity that he would be bringing over. I suppose I could sell the green beans, but then I really don't have any experience distributing green beans (I guess I can just learn as I go). I'm trying to figure out how to determine whether or not this is a great opportunity or otherwise a project that needs far more knowledge or experience than I currently possess. If there are ways, I would like to mitigate any risk and turn it into an opportunity. What should I look out for? How do I determine if this is someone I should go into business with, has anybody come across a similar situation, etc. etc.? I appreciate any advice or suggestions.<br />
<br />
Scott If The Coffee Was In The Other Cup ~ What R Ur Coffee Thoughts ?tag:www.baristaexchange.com,2010-04-20:1688216:Topic:8306952010-04-20T20:41:34.603ZBaristaOnDutYhttps://www.baristaexchange.com/profile/Baristaonduty
<p>Today as I write this posting, I'm deeply disturbed to have to write this, however these are my feelings. I hope that you understand. The purpose of this posting is not to Bash anyone or company, just to voice my feelings and concerns in hopes that nothing like this ever happens again.In case you are a 1st time reader. Hi My Name is Johnny Milton Jr aka PAN Man aka BaristaOnDutY aka Nashi to many, enough about names. I am a 3rd generation farmer, and United States Marine. If you would like…</p>
<p>Today as I write this posting, I'm deeply disturbed to have to write this, however these are my feelings. I hope that you understand. The purpose of this posting is not to Bash anyone or company, just to voice my feelings and concerns in hopes that nothing like this ever happens again.In case you are a 1st time reader. Hi My Name is Johnny Milton Jr aka PAN Man aka BaristaOnDutY aka Nashi to many, enough about names. I am a 3rd generation farmer, and United States Marine. If you would like to know more shoot me an email, I choose to only let you know of whats relevant at this time for this posting.</p>
<p><br/></p>
<p>All of my friends know me as a person that can be counted on in the time of need, also a protector, a genuinely good friend. I'm probaly one of the most outspoken people in the coffee field, and I have many reasons to be. My passion for coffee is fueled by my desire to not only express my artistic side, but to bring awareness to the consumers of the practices, wages of farmers, and in general be an ambassador for getting fair treatment for the ones that produce such a fine product.</p>
<p><br/></p>
<p>Today in coffee so many people are caught up on buzz words and trendy names, not only paying premium prices for such, but overlooking the Big picture - the farmers. Without the hard work of the farmers not only would coffee be even more expensive, but the average person would not be able to afford it. I mean, you can go buy sub par machined coffee, coffee grown with all kinds of substances for fast production etc. Then what would be the reason for pushing organic, fairtrade and direct trade. By the way all my coffees are organic, and some fairtrade.</p>
<p><br/></p>
<p>I have been seriously Pan roasting coffee for about 6yrs, in that time I have met lots of grateful people who, appreciated that I was roasting coffee the way it was roasted originally and the way it is still being roasted in Ethiopia. I figured I wanted to be a spokesman for coffee, so I must return to the roots of coffee, in order to express coffee truths, and move forward with a movement of coffee conscienceness. Pan roasted coffee is not cheap, for a few reasons, it's very labor intensive, also being a Nano roaster. I pay on average 2X more than the average Micro Roaster, because honesly I can't afford to buy in bulk. Then again what would be the sense in buying in bulk if the coffee just sat around waiting for a hot Pan. I can be honest and say Pan roasting isn't for the faint of heart. I truly love what I do. In all, my goal was to work my way up the chain, and show people what was possible if you had a pan a plan and great coffee.</p>
<p><br/></p>
<p>Here is where I'm lost for words, maybe you will understand, maybe you wont. I appreciate all of your comments of support and or understanding. I feel it is just as important to share with you my pain, because everyone loves to share their happiness. I do know and believe this is not the End, for me only the beginning to something big ahead. For everyone that loves my coffee and would love to be a regular customer, but due to prices you can't afford to - I understand and I hear you. Know that this was my first move in trying to get you those affordable prices. I know that the only way I can make my coffee affordable is to have a Roaster. The biggest thing for me was not to just get a roaster and start roasting coffee and be like the next guy. I pride myself in my uniqueness and my ability to provide great coffee with a Pan, the original way.</p>
<p><br/></p>
<p>A few weeks ago I heard of a <a href="http://www.freeroaster.com/">Coffee Poetry</a> contest hosted by <a href="http://roastmagazine.com/contests/">Roast Magazine</a>. Guess what the grand prize was a mini <a href="http://www.freeroaster.com/prizes.html">Ambex Roaster</a>, which I had been looking at previously. I thought what a coincidence. I have a nice poetic flow, my cause is awareness why not give it a shot. All I had to lose was a $10 entry fee and my time. With that in mind I Wrote A Poem entitled ~ Crop To Cup ~ I felt pressed for time because I didn't want to miss out on the opportunity to advance in my coffee so I fired off with what I had. Well I thought first a poem could be pretty and word catchy or it could be real and straight forward. With my thoughts and my cause I put this together :</p>
<p><br/></p>
<p>It Seems, Sometimes I'm Bitter, Sometimes I'm Hard. This Is While I'm Green, It's Safe To Lower Your Guard. As We Journey On A Trip From Crop To Cup, I Feel It's Necessary To Talk About The Downs, And Ups. Before Your Morning Sip, Before You Race Out That Door. I Will Attempt To Open Your Mind, That's What Coffee Is For.</p>
<p>Before Farmers Existed, We Lived Freely, Ran Wild And Spoke Our Own Language. Thanks To Our Discovery We Can Now Speak Yours. Whether Near Or Far, Abroad Or A Tour Coffee Is All Around You, Such A Joy To Behold.</p>
<p>As You Sip Away And Get Lost In Your Cup, Do You Ever Think About How Life Was Before Your 1st Cup? It's Probably Been So Long Ago, That You May Have Forgotten Or Just Plain Out Don't Know.</p>
<p>As We Sit And Sip The Finest Coffees In The Nation, We Sometimes Forget Of The Farmers Occupation, Working For Less Than Minimum Wage, While We Vacation.Never Thinking Twice About Our Cup Of Creation.Forget About Relaxing No Appreciation.As We Gulp Down Our Drink How Often Do We Thank? Or Think Of All The Work That Goes Into Our Drink?</p>
<p>Myself A Slow Sipper, I Like To Explore, And Compare How Beans Differ. Rather Washed Or Dried ,In Their Process, Good, Bad, Which Is The Best? We All Agree The Farmer Situations Are A Mess, Some Abandoning Crops,Settling For Less.</p>
<p>We Say Go Organic, Because It Will Be Much Better, Fair-trade, Direct-trade, Or You Can Do Whatever! Regardless Of What You Do, Or Who You Pay, Know That Farmers Need Our Support Each And Everyday.</p>
<p>Profits Have Been Made Throughout These Years,While Farmers And Their Families Shed So Many Tears.Wondering From Day 2 Day, Pay 2 Pay, If They Will Have To Abandon Their Crop Eventually One Day.</p>
<p>Lets Not Forget Without The Crop There Can Be No Cup.Next Time You Take A Sip Think Of Me, The Bean, The Farmer, As You Hold Up Your Cup |_|B ~BaristaOnDutY</p>
<p><br/></p>
<p>Well a few days ago I recieved and email, stating that the contest had been canceled due to lack of participation. Well the problem that I have is I participated. I'm uncertian of who else did, I'm sure others feel the same way I do about this contest, however I'm the HEAD of BODY, so I must speak out on this regardless of whether my poem would have won the roaster or not, is not the issue. The issue is that nowhere in the <a href="http://www.freeroaster.com/rules.html">Rules</a> did it state it was based on participation. To me it seems as if the contest was only to get monies to pay for the prizes and make a profit. I would have been more understanding if the rules had stated, it was based on participation. I hold coffee contests all the time. I cant imagine after sponsoring someone or them sponsoring me, me coming back saying I cant give out the coffee to the winners because we didnt get enough participation. For one that makes myself and whomever I'm sponsoring look bad in business practices. Whether or not this posting gets any attention, I dont know, but I'm voicing my opinions and feelings toward this contest because I feel like it was wrong, and I was wronged. So to the readers and anyone who plans on doing any sort of contest - coffee related or not in the future, you should be clear on your intentions and your rules. I am a Farmer, I am a voice of coffee, and I will defend it with my last breath. I can just imagine how the farmers feel when they are told, going organic is the way. Then changing their crops getting lower yields, but unable to make a living, thus having to abandon crops, or go back using non organic methods, because they get greater returns, and are able to somewhat provide or make a living. Thank you all for taking the time to read this, any comments of support is appreciated. To my loyal fans, supporters, this is just the beginning we shall rise together. This article was written, by me for me, for other participants, for my supporters and for the farmers that still struggle to make ends meet. May GOD, and the force of great coffee be with you ~Unroasted Coffee Doesn't Get Dranked</p>
<p><br/></p>
<p>At the time of this post Roast Magazine has issued an apology..</p> Cupping events in Los Angelestag:www.baristaexchange.com,2009-08-25:1688216:Topic:6021602009-08-25T18:38:33.960ZPhilhttps://www.baristaexchange.com/profile/Phil993
Does anyone host or know of cupping events in the Los Angeles/Southern California area?
Does anyone host or know of cupping events in the Los Angeles/Southern California area? SO Espresso Yirgacheffetag:www.baristaexchange.com,2009-07-21:1688216:Topic:5608642009-07-21T21:41:23.581ZDave_Ghttps://www.baristaexchange.com/profile/Dave_G
Hey guys,<br />
<br />
I decided to try some Ethiopian that was roasted fairy light through the 'spro machine and got mixed results. This was roasted for syphon or plunger use and I don't like the outcome of it through the 'spro.<br />
<br />
I get a nice coloured extraction and it is pouring well; the problem lies in that when using a naked porter filter, I get some fly away high pressured pin sized leaks. I know my tamping is good, as I get great results with every other blend/origin I use.<br />
<br />
I'm using a machine with…
Hey guys,<br />
<br />
I decided to try some Ethiopian that was roasted fairy light through the 'spro machine and got mixed results. This was roasted for syphon or plunger use and I don't like the outcome of it through the 'spro.<br />
<br />
I get a nice coloured extraction and it is pouring well; the problem lies in that when using a naked porter filter, I get some fly away high pressured pin sized leaks. I know my tamping is good, as I get great results with every other blend/origin I use.<br />
<br />
I'm using a machine with group head boilers, at a fairly high altitude. I have the temp set at 89C which extracts at around 92C and am using a synesso two shot basket.<br />
<br />
I am trying to establish whether it is due to the roast profile, the light roast, the type of bean or all of the above.<br />
<br />
I have roasted some more of it darker to see if I get the same result and the start the elimination process, but it will be a day or three before I attempt to use it.<br />
<br />
what are your thoughts on this?<br />
<br />
Dave