https://www.coffeeforum.org.au/ Thu, 09 Apr 2026 16:05:50 +0000 en Roasting - How To do it — Coffee Forum https://www.coffeeforum.org.au/discussion/6441/interesting-device-i-noticed-on-ebay-today Sun, 25 Nov 2018 14:57:29 +0000 Roasting - How To do it Kelsey 6441@/discussions
https://www.ebay.com.au/itm/5-Star-Chef-Air-Fryer-Oven-Cooker-13L-LCD-Digital-1300W-Multifunctional-Healthy/371754062153?var=640731572934&_trkparms=&rpp_cid=5beaf7df7aaa60763a11fbbc&rpp_icid=5beac071b478a740d0d712ff

If you flip through the pics, you'll also see the attached image.

I'm a little curious about what the result would be...

]]> https://www.coffeeforum.org.au/discussion/6432/roasting-to-a-relative-points-or-b-absolute-points Sun, 21 Oct 2018 15:37:45 +0000 Roasting - How To do it Simon 6432@/discussions
I'm relatively new to monitoring temps while roasting (for many years just roasting on the 'fly', time-based), but was wondering something.

In terms of consistent roast depths, is it better to roast to:

a) a relative temperature point based on when first crack occurs/ends

Or

b) absolute temperature point (just ending when the beans hit a certain temperature)

Am not sure if what I'm saying makes sense, but I recently did a few roasts, the first two roasts FC happened pretty much the same temps. The third roast it was slightly different measurements..

Eg If in roast:

1) FC happened at 205, rolling was 212, end of FC was 220, and I pulled the roast at 224

2) FC happened at 211, rolling was 215, end of FC was 223

As the numbers are slightly higher, in order to get a consistent roast depth, would it be better to end that second roast at the exact same temp (224), OR end it relative to the end of FC in that first roast (about 4 degrees past the end of FC) which would be 227 degrees?

I hope this made sense haha.. thanks guys


(And obviously the profile ie how it got there matters, but I mean if I keep the same profile. These two profiles are attached too just for more info. The probe position was the same in both, and ambient temps were the same)]]> https://www.coffeeforum.org.au/discussion/6422/roasting-for-immersion-cold-brew Sat, 25 Aug 2018 11:38:56 +0000 Roasting - How To do it lukemc 6422@/discussions
I’m led to believe that lighter roasts (think filter style) don’t work well as cold brew due and that you require a slightly darker roasted (think normal espresso not supermarket espresso roast) and a “punchier blend” to really get much out of it.

What are your thoughts?


Sent from my iPhone using Tapatalk]]> https://www.coffeeforum.org.au/discussion/6389/roasting-for-filter-need-help Tue, 01 May 2018 20:01:57 +0000 Roasting - How To do it West Village 6389@/discussions
I currently roast on a behmor and have had a few attempts at roasting for filter but I'm not sure how long to go past FC in order to avoid undevelopment issues yet roast light enough for filter? I'm currently hitting  development times of between 20-25% on 200g batches in the behmor pulling roasts around the 12-13ish min mark. I roast full power till just before FC then drop to 25% power till cool about 3 -3:30 mins after FC.

In the cup I'm still getting some strawy/sour kinda flavours but I'm not sure if this is attributed to poor V60 technique and grind ( of which I'm a very fresh rookie at) or if it is more my roasts,  completed probably about 120 roasts on the behmor so still pretty fresh on that also.

Currently have in stock some:
Ethiopia yirg
Kenya AA
Columbia pitalitto
Costa Rica terzazu
Guatemala Huey
PNG

2 filter roasts so far have been with the yirg and the Guatemalan

Any tips on roasting for filter would be greatly appreciated or alternatively tips for preparing better filter
]]> https://www.coffeeforum.org.au/discussion/6365/temperature-data-loggers Thu, 15 Feb 2018 14:06:03 +0000 Roasting - How To do it Lwowiak 6365@/discussions I was hoping for some advice and recommendations for a quality Temperature Data Logger. I am roasting on a KKTO, and have decided that measuring the temperature may make life a little easier.
I understand many have gone down this path and was hoping that those with experience can lend some advice.
It seems there have been quite a few innovations lately. I can see that on CS they have a heatsnobs TDL, that looks promising. I would have to drill a hole through both pots of the roaster to install it (at the base of the inner pot), and remember to remove it, every time I go to tip out the beans.
Any advice on choice of logger, software,  installation, words of wisdom or otherwise, are welcome.
I thank you in advance.
Lw.]]> https://www.coffeeforum.org.au/discussion/1860/a-basic-roast-profile-guide-for-home-coffee-roasters Fri, 22 Jul 2011 06:48:40 +0000 Roasting - How To do it rival81 1860@/discussions
Introduction to espresso coffee roasting

Espresso roasting - how long should you roast and to what finish temperature? The correct answer is whatever tastes best to you. I won't try to tell you what roast depth you should like, or that you should like the same thing i like. But if you're looking for a basic guide, here's what and how i roast for espresso.

Roast time and temperature

Roast time duration, and the end temperature are still two variables you will rarely find on a bag of coffee. The reasons are obvious - different roasters use different thermoprobes all designed in unique ways and while they all may serve the same function (to give a consistent temperature readout roast to roast on the same machine), you can't compare temperatures easily between different roasters.

However i still feel it is useful for home roasters to discuss these variables, if not for sharing exact numbers then at least for sharing roast styles and techniques for particular coffee origins.  As a home roaster starting out, i had no clue what temperatures i should be aiming for at what time during each roast phase. Only through roasting, tasting, roasting and then tasting again week after week have i been able to really get an understanding of how to roast well.

I'm not a pro roaster

I won't try to claim that my roasts are better than anybody elses, but i will say that for my own personal taste (which is generally an espresso roast on the lighter side to retain a higher amount of acidity) i am very happy with the results most of the time.

Here is a basic guide that should, in theory, yield some pretty tasty roasted coffee if you have built a home coffee roaster, have it insulated, have a way of easily controlling/changing the input temperature throughout the roast and a method of cooling the beans quickly. Every coffee has different requirements, but in general this is the roast profile that i use as a first test roast with a new coffee, and then adjust accordingly from there based on taste after at least 4 days of degassing.

Pre heat

First step is i pre heat the roaster to around 210 degrees celcius.

Dump

Then once temperatures have stabilised, i enable the magic agitation device and dump in the extraordinarily high quality green coffee beans sourced from the likes of Ministry Grounds. Always try to use the same roast mass for consistency - for me that is 480g.

Drying phase

At this stage, i've got heat on a medium setting. My temp control is a dial with numbers, so i have completely variable control at all times during the roast. Temperature in the bean mass generally reaches 70 degrees after 1 minute, 100 degrees after 3.5 minutes. This is the initial drying phase. Once i reach 100 degrees i generally back off the heat input just a little bit.

It's important to keep a very close eye on the rate of temperature increase. I generally do not need to make any further adjustments until 1 minute before first crack. That is at the 9 minute mark around 185 degrees, i reduce heat further to slow the temperature increase to 4 - 5 degrees per minute.

First crack

First crack is around 195 degrees at 10:15, and temps increase 4 - 5 degrees per minute from here until i pull the roast at 212 to 214 degrees at around 14:00 - 14:30.

Finishing the roast

Deciding when to pull the roast is critical. You should be sampling from 208 degrees on until you are seeing the roast colour and have reached the roast temperature which you like the taste of in the cup. For me, anything beyond 214 and i start to notice a marked decrease in acidity and sweetness (in some coffees, not all). Anything less than 208 is too acidic and although it still tastes great and super sweet i find it's too much acid for my stomach.

You must cool quickly or the beans will continue to roast on the inside and you risk having over-roasted coffee on the inside of the beans and lighter roasted coffee on the outside.

Bag in a one-way valve bag and seal with a heat sealer (hint: cheap ones on ebay, it's probably okay to skimp on a heat sealer). Degas for at least 3 - 5 days before tasting.

For some more specific temps, refer to my previous roast logs. Note that a lot of my old roast logs were 15 minute roasts. I now generally use 14:15 roasts as i *think* these taste a little better... maybe.  I never roast into or beyond second crack, but many do and they can still taste great.

Temp at first crack - a good point of reference

Please be aware that depending on your roasting setup, your temp readings could be completely different to mine, maybe even 5 or 10 degrees higher or lower at first crack. But you can generally use first crack as a guideline for comparing your temp readings with other roasters. For example if i reach first crack at 195 degrees, and my buddy reaches first crack at 200 degrees, then in theory his end temp 5 degrees higher than mine at the same time should, maybe, be a similar roast depth.
]]> https://www.coffeeforum.org.au/discussion/2230/the-absolute-beginners-guide-to-roasting-coffee-using-minimal-equipment Tue, 18 Oct 2011 19:10:15 +0000 Roasting - How To do it beanflying 2230@/discussions BOWL SPOON A HEATGUN.

This is not necessarily how to get the best out of a roasting method or really even how to roast it is as much a primer to get in and give it a go without spending much money if any.

Beg or borrow a few bits if you don't have them and give it a bash the results may just surprise you 

Entry level low to no cost gear:

Stainless Steel Bowl preferably high sided like the one shown, also rubberised base is good.

Sacrificial/dedicated Wooden spoon it will get blackened and pick up coffee oils. Another option is a stainless steel kitchen whisk, just watch the heat of the handle.

Kitchen Timer or better yet one as shown with a temperature probe as well Roast Monitoring

Paint Stripping gun these days available cheap from a range of sources.

Oven or welding glove, spoons, bowls and strainers get hot at 200 degrees.

Kitchen strainer or mesh sieve for cooling.

Beans - see this forum section about what and where to get some Green Beans from, don't worry to much about the range there is hundreds but if in doubt ask for an easy one to get going suppliers will know what to give you.

Before the roasting begins.

Start with 250-300g works best. To little and it's harder to roast evenly and consistantly, to much and they will escape over the sides.


Basic Gear ready to start.


Slightly high Tech, Kitchen timer with a Temperature probe just to help keep the roast in check. Not needed but worth it.


During the roast and what should happen and about when.

Generally the following times are a reasonable starting guide and ALWAYS the temperature should continue to climb throughout the roast. But as a rule of thumb 8-12 minutes to First Crack (FC) then 4-6 minutes to Second Crack (SC) or the end of the roast.

3 Minutes in and sitting around 100 degrees, colour isn't correct the beans are green to pale yellow.


5 minutes in and above 130 degrees. Starting to go from Yellow to pale brown. Moisture and a little chaff (like peanut outer husks) start floating around.


11 minutes in and post FC (Also refered to as RFC or Rolling First Crack) - the beans have given off a distinctive snapping noise along with losing a lot of any remaining chaff here. Also a little smoke starts to come off the roast. Also ease up on the heat a little at this point as they beans start to give heat back to the roast (Exothermic).


When to end the roast

This question along with the rest of the timings from above is worthy of a book or two and best discussed in its own thread. Basics are generally lighter for Brewed Coffee like Plunger or Darker for Espresso. Taken further than this roast the Beans will get to to Second Crack. Generally these are softer and may be a little hard to hear but this stage is accompanied by a fair bit of smoke and if you keep going FIRE  :o 15-16 minutes I find is a sensible "start point" to roast in. This roast for brewed coffee was pulled at 15 minutes and just on 200 degrees.


This picture is of a few escapees from the bowl and are all generally before or just on First Crack. The most righthand ones you can actually notice the cracks formed on the bean but they are lacking any real colour yet.


Cooling

This is important to finish the roast at the point you want, heat within the beans or bean mass will continue the roast unless you cool them fairly rapidly. The Sieve above or Kitchen strainer is needed and best to agitate the beans or even blow air over them in the breeze or with a fan. Lots of roasters use custom built coolers for this task.

Post Cooling and a fairly even roast in spite of taking pictures along the way. It is important to keep stirring all through the roast and not use the stirring hand to take photos. 


Storage

With your first few experiments unless you have a few coffee bags saved up or have purchased some for the job do the following until you get some. Please note ALL vacuum coffee savers are a bad idea! Freezers and fridges are also a generally a bad idea! The beans while resting prior to consumption they give off CO2 gas so a sealed Jar is potentially a danger so go for a heavy weight plastic bag with a wire tie and place them in a dark cool cupboard. This while not as good as dedicated valved bags is better than an open container and not dangerous like a jar and lid.

When to use your roasted beans

Another one of those contentious issues and it varies wildly depending on bean roast level and personal taste. Start with 4 or 5 days with most and experiment but some beans may need 2 weeks+.

As I started above this is not supposed to be comprehensive or the complete doctrine (several years in and I know relatively NOTHING ) on roasting but just to say get in have a bash, take some notes taste refine and do it again and improve.]]> https://www.coffeeforum.org.au/discussion/2246/what-am-i-tasting Sun, 23 Oct 2011 09:30:17 +0000 Roasting - How To do it Kelsey 2246@/discussions
At only a few days old they are very strong and have a 'round' very full almost citrusy acidity that is bearable, but not an ideal flavour for my espresso. I wouldn't bother continuing with home roasting if I thought this was the best I could do (I know it's not).

My wife quite likes it in her milky coffee tho, so it's not a total write off!

This particular roast was done in a popper, had FC at around 4mins and was stopped at SC that came at around 7:30. Times are uncertain due to some issues with timer, popper, chimney coordination!

The roast was fairly even, a few little burn spots but no major charring. 3 days post-roast and it's got a light oily sheen but smells delightful.

Not the best lighting, but here's a sample just after cooling:



Does my description help diagnose where I'm going wrong with this roast? What kind of modifications to my process should I make?]]> https://www.coffeeforum.org.au/discussion/6297/roasting-and-bean-density Sat, 12 Aug 2017 14:07:37 +0000 Roasting - How To do it Simon 6297@/discussions
What would be a good general guideline for roasting different density/altitude beans? I understand it is definitely dependent on the bean rather than exclusively altitude etc, but just looking for more general recommendations.

Some of the info I've gathered:

"Higher grown, smaller bean, SLOWER roast.
Lower grown, often larger bean, QUICKER roast.

...

Harder bean= slower roast, so it roasts more evenly all the way through

...

For hard beans, roast with a relatively high initial heat and moderate heat in the final stage of the roast process. Examples: Kenya AA, Guatemala SHB and almost any coffee grown higher than 5,000 feet.

For medium hard bean types, roast these with moderate initial heat and moderate heat in the final stage. Examples: Brazil, Sumatra, Java and most Latin American coffees grown lower then 5,000 feet.

For soft bean types, roast these with low to moderate heat during the entire process. Example: Hawaiian coffees, Caribbean types and beans grown lower than 3,500 feet."


I'm roasting up the rest of my Kenya AA beans today just to tide me over, and not sure what approach.

Both approaches make sense logically (strangely...):
- A harder bean needs higher heat at the beginning to penetrate through so that the inside develops evenly
-A harder bean needs a slower roast, and low temp ramp up so as to make sure it roasts evenly and doesn't scorch the outside


Kenya AA is a more dense bean, so to go P2 profile on my Behmor (ramps up quicker for full heat), or a slower P3-P5 profile...


I had roasted this before but would like some more input as to this aspect (as I was just roasting according to what someone said and not really understanding bean density roasting approaches..).

Any thoughts on soft/hard bean roasting would be great, thanks guys!]]> https://www.coffeeforum.org.au/discussion/6270/mill-city-roasting-series-youtube Sat, 06 May 2017 21:45:31 +0000 Roasting - How To do it West Village 6270@/discussions
I found it to be useful education on the topic of roasting. Good stuff on the chemical reactions and breakdowns occurring at the different stages of a roast.

Anyone else watched it? Thoughts?]]> https://www.coffeeforum.org.au/discussion/6269/under-developed-vs-under-roasted Sat, 06 May 2017 21:10:31 +0000 Roasting - How To do it West Village 6269@/discussions
Can a roast be "developed" enough but still be under roasted? Or vice versa?

Are there discernible measurements or criteria associated with each if different?

]]> https://www.coffeeforum.org.au/discussion/6260/pre-heating-with-a-behmor Sun, 16 Apr 2017 06:46:42 +0000 Roasting - How To do it West Village 6260@/discussions
Would it make much of a difference in the cup or are they designed to roast from cold and compensate for that in some way?]]> https://www.coffeeforum.org.au/discussion/6168/roasting-education-resources Wed, 07 Sep 2016 00:16:51 +0000 Roasting - How To do it cosmic_couple22 6168@/discussions
5 years on luckily things have changed a little bit and there are some quality places and people offering some great information, a quick disclaimer though roasting at it's essence is a sensory thing, don't let numbers and gadgets ever replace your senses, develop your senses first supported by the numbers and remember If it tastes good in the cup, you got it right.

If you know of some decent roasting websites, videos or text list them up here for all to see.

For me some of the  places that really offered some direction were ( just google them)

Coffee Shrub -          The turning point of my learning
Boot Camp Coffee -  Some free stuff and an online course (paid - which I did for 2 years)
Tim Wendleboe -      youtube - covers a wide range of coffee information from brewing to roasting
Nordic Barista -        youtube - intermediate to super geeky (don't get to comfortable you may fall asleep on some of these)
James Freeman -      Blue Bottle Coffee - A very interesting man who has some very good Q&A videos etc
Mill City Roasters -    youtube -Just came across these guys and there Roaster School, brilliant for new roasters and others.
Scott Rao -              The Coffee Roasters Companion. Book. - A great overview and for taking your roasting to the next level.
Rob Hoos -              Modulating the Flavor Profile of Coffee. Book. - More technical than Scotts book.

All these resources I found some great learning on and still do, my learning is based on small commercial drum roasting but whatever you roast on from a popper, corretto , fluid bed, air or drum roaster the basic principals apply, were all adding/using heat, air and time to turn the green stuff brown and hoping that it's tasty in the cup.

Again if you have some favourite, useful roasting sites  or even questions on roasting, cupping, blending or green beans, post them up here.

Happy Roasting

C.
]]> https://www.coffeeforum.org.au/discussion/4815/what-is-your-kkto-technique Sat, 22 Jun 2013 12:33:22 +0000 Roasting - How To do it GaryatGala 4815@/discussions
Previously used to burp the oven and turn down the heat setting (to 225 deg celcius on my oven) upon first crack stage. Then turn down further to 220 degrees halfway to second crack.

These days I found a better result if the heat dial was turned down a tad at the start of first crack( just under the max 250 deg mark) and just burp occasionally for air flow through from rolling first crack to start of second crack.

The cupping results seem to be better than the previous version.

Strictly hard beans are roasted on full heat from start. Others I start at 225 degrees then full heat when I see color change starting.

What are your thoughts and do you have your own way of roasting on the KKTO?]]> https://www.coffeeforum.org.au/discussion/6081/just-ordered-a-behmor Fri, 26 Feb 2016 18:52:09 +0000 Roasting - How To do it Cuir Beluga 6081@/discussions Does anyone have any hints/tips/advice?

Wish me luck  :coffee2:.]]> https://www.coffeeforum.org.au/discussion/6017/brazil-daterra-sweet Mon, 02 Nov 2015 10:48:20 +0000 Roasting - How To do it CoffeeWala 6017@/discussions
Wondering if anyone has some experience roasting this bean from Ministry Grounds on the Behmor Plus?
I've just done 2kg of it, with not a single drinkable roast.
With a 200g charge I've tried fast P1 auto profile then power drop at FC to P2-manual (25%) leading to scorching and charring, presumably too much heat between drying and FC. I then slowed the ramp down using P4-manual (75%) and got a grainy dull baked smell and taste.  I've also tried a lot of other permutations such as super slow roasts on P5 auto profile to no avail.

Anyway if anyone has some pointers as to how to roast this bean, generally or in the B1600+ would be greatly appreciated.


]]> https://www.coffeeforum.org.au/discussion/5469/roasting-course-with-the-wonderful-brendan-of-beangreen-in-perth Sat, 23 Aug 2014 20:41:15 +0000 Roasting - How To do it Brett H 5469@/discussions


August 13, 2014


This 2 day course with Master Roaster Brendan Baxter is designed to develop and enhance knowledge and technical skill of the roaster in all areas of roaster operations. Keep ahead of the current and future market trends and demands whilst maintaining an qualitative approach to international standards in roasting coffee. Brendan is a qualified Q Grader with 15 years experience in the coffee industry.

Location: Typika Artisan Roasters
331 Stirling Hwy, Claremont, Perth WA 6010
Date: 10th]]> https://www.coffeeforum.org.au/discussion/5637/calculating-dtr Sun, 04 Jan 2015 17:16:10 +0000 Roasting - How To do it Intense Coffee 5637@/discussions
I have attached the following Excel Workbook (zipped) in case anyone finds it useful for determining a Target DTR based on the First Crack Time. Set the First Crack Time Minutes and Seconds using the scroll bars and it will calculate a set of DTR %s and Drop Time within the range.

In case you find it useful.

Comments welcome.
]]> https://www.coffeeforum.org.au/discussion/5478/first-roast-on-the-new-behmor-1600-plus Thu, 28 Aug 2014 19:10:32 +0000 Roasting - How To do it gpillai 5478@/discussions https://www.coffeeforum.org.au/discussion/5425/espresso-machine-specific-roasting Mon, 28 Jul 2014 15:08:01 +0000 Roasting - How To do it cosmic_couple22 5425@/discussions
As you all know I have a new addition in the home roastery, having such a machine that does things a little different has made me ask the question of my own roasting. Do I need to develop machine specific roast profiles to  further enhance the capabilities of the machine? and is this something roasters have to consider more with new or reworked thinking being injected into the top end espresso machines, such as the Slayer, Strada, Synesso, Spirit etc.

My thinking is that as we are able to extract more oils out of said coffee using these machines or changing techniques (pressure profiling etc) degree of roast will be even more noticeable in the cup  ie: the darker roasts will reflect more of the roasting flavours, bitters enhanced, deeper chocolates and so forth and vice verse on the lighter roasts more distinguished fruits and acidity.  Also leading to being able to pull good espresso from lighter roasts that traditionally we would have left for the manual brewing methods.

Would really like some perspective and opinions.

Chester

 ]]> https://www.coffeeforum.org.au/discussion/5394/training-for-coffee-roasting-and-blending Fri, 11 Jul 2014 17:52:05 +0000 Roasting - How To do it andy 5394@/discussions I am living in Tasmania and shortly I will be in the process of setting up and operating my own cafe.
Few years ago I have seen one cafe in Sydney with it's own small roasting are behind glass.
The aroma from roasting coffee was so nice that no one could pass that place with out stepping in for coffee.
I Iwould like to have the same or similar setup with little coffee roasting facility in my cafe.
To successfully achieve my aim I have a couple questions to ask.
What courses and what practical training I need to do before being able to roast and blend my own coffee in my own cafe?? This is not for comercial sale outside cafe.
Do you know where and who can provide on the job training??
Thanks
Andy]]> https://www.coffeeforum.org.au/discussion/5305/problems-with-kuda-mas Mon, 28 Apr 2014 12:38:33 +0000 Roasting - How To do it Kelsey 5305@/discussions
In general, what I've noticed is that the stage of the roast doesn't always equate with the colour of the bean. I.E. I can burn a bean without it ever hitting second crack if the heat source doesn't get hot enough and the roast goes on long enough.

The strategy of reducing the volume has worked well for the most part and I'm now hitting second crack before the beans burn. Kuda Mas is where it's fallen down tho.

This batch is so uneven it looks like there's two different beans in there - one that plumps up to the full size and another which stays small and scraggly and just burns.

Is there a technique to deal with this, am I now going to fast for Kuda Mas? Should I give the first 8 mins (after the drying cycle) time at a lower temp to allow the bean to develop more slowly?]]> https://www.coffeeforum.org.au/discussion/5304/roasting-for-levers Mon, 28 Apr 2014 09:10:31 +0000 Roasting - How To do it Kelsey 5304@/discussions
Having Lamkin Lane nearby has been a godsend - an endless supply of beautifully roasted beans with an ever-changing array of single origins.

I've been spoiled!!

Now that budgetary constraints have kicked in, I've started roasting again - but somehow my old technique isn't working for me. Specifically the darker roasts that I've been doing just don't suit the lever as well as they did my pump machine.

The lack of flavour is obvious in its absence and ashy undertone is now vastly more prominent. It's still a good brew and guests seem to appreciate that it's "strong". But it lacks the clarity and definition I've become used to.

Fellow lever heads - has this been your experience also?]]> https://www.coffeeforum.org.au/discussion/5195/roasting-for-espresso-buzz-words-and-marketing-spin Sun, 02 Feb 2014 14:00:44 +0000 Roasting - How To do it Brett H 5195@/discussions
What does the educated brains-trust of Crema think?

http://www.heartroasters.com/blogs/heart-roasters-blog/11990945-r-i-p-soe

I reckon if you miss the third wave the first time round, why paddle in to shore through listless foamy muck!?  Why not cruise out amongst the breakers and create something new!!]]> https://www.coffeeforum.org.au/discussion/4996/indian-monsoon-malbar Thu, 03 Oct 2013 16:13:30 +0000 Roasting - How To do it cosmic_couple22 4996@/discussions Had a bag of IMM sitting their so I thought I would roast a couple of kilos to try the pungent beast. Never having roasted it before I thought I was being cautious, lower drop temp into a slow ramp up, hit first at 8:19sec @ 166 dropped the heat back from 70% to 35% with 40% air expecting to hold first then to just run along slowly with a planned reduction to 25% heat at around 10mins and drop her around 14mins.

Well everything was running super smoothly (I thought), half way through FC the roast exploded into a spray of gunfire I quickly shut down the heat but alas too late straight from first into second, the oils started to shine like the hood of a show car. Dropped the roast with lots of smoke and a vision of me having to call my own crew to a fire at the bosses house.

Thought I had planned it all well, anyway needless to say no IMM for me this week  :'(

Tips or advice on where I went wrong appreciated, oh and some obligatory wise (ass) words of wisdom, jokes and quips of course  :laugh:

Chester

]]> https://www.coffeeforum.org.au/discussion/4918/kkto-wire-agitator-as-alternative Mon, 12 Aug 2013 14:31:10 +0000 Roasting - How To do it Koffee_Kosmo 4918@/discussions It posed a few challenges but I was up to the task

After some 20 or so designs trialed and tested I found the best performing design was archived by using the wire strands from a whisk, directly coupled onto the shaft

The design brief was set to myself to be -
1) Economical easy to obtain parts / items
2) Home handyman can make it
3) Work equally well as the solid blade
4) Adjustable to suit any KKTO variant roaster
5) Adjustable at time of build to any width of roast chamber

The design brief was actualy exceeded
Below is a series of build photos and a diagram for all to follow easily

Parts required to do the job - shaft, wire, securing plate,

Attachment not found.Attachment not found.Attachment not found.Attachment not found.Attachment not found.]]> https://www.coffeeforum.org.au/discussion/4878/mypclab-data-logger Thu, 25 Jul 2013 20:58:53 +0000 Roasting - How To do it sholayer 4878@/discussions
I have just setup it up under Win 7 64bit, setup was a breeze, drivers went in, software loaded smoothly, setup of the device, setup of inputs, it all just worked so smoothly, I am very impressed. I will be fitting it to the CCR roaster this weekend.
It is a modbus device so it runs with Artisan 6. At present I have it setup with 2 type K thermocouples, it can also take types J, T, E, N R, S, B, PT100, 4-20mA etc etc,. Brilliant.
It has 3 inputs - 2 for thermocouple and 1 digital. And there is also an internal ambient temp sensor that can be plotted.

I have just been running it at ambient temp, setting up some sampling times, setting offsets - you can vary the offset between 2 thermocouples as there is usually a slight difference. I have only run this up to about 30C but the graphing looks good. It will be interesting to see how the lines track at roasting temp.
USB connection, USB powered.

This device is small, comes  ready to install on the computer, it has its own software you can use for logging but is ready to run with Artisan 6. There is a tiny bit of setup reqd for Artisan but it is well documented, you just need to read it carefully.

I will update this during the weekend when I have it on the CCR roaster and post a log.]]> https://www.coffeeforum.org.au/discussion/4760/lifetime-of-green-beans Tue, 28 May 2013 10:13:10 +0000 Roasting - How To do it Lucinda 4760@/discussions
Basically, I have some green beans that are about three years old that have been sitting in a dark, cool cupboard. I haven't really roasted i that time because of going back to work almost full time, a partner who was very unwell for a year and getting married.

Will they be okay to roast up, or should I just ditch them. There are some lovely beans there, but I have been wondering if they would still be okay. They smell okay (for greens) and are in good condition.]]> https://www.coffeeforum.org.au/discussion/4647/roasting-and-roasting-equipment-assistance-sought Fri, 29 Mar 2013 17:52:24 +0000 Roasting - How To do it Steve_01 4647@/discussions I am going to do this in 2 parts, in case i run out of room to add all the information.
I am seeking assistance or advice from any good coffee veterans out there, who may be able to help.
Firstly; I am looking to purchase a coffee roaster.  So far, i have only seen one. 
Will Notaras at Roast Max Roasters is selling a 5kg gas fired drum roaster for $16,500 plus GST.
And a 10kg gas fired drum roaster for $19,500 plus GST. 
They are brand new machines imported from Turkey.  They look good, but the price seems a little
on the steep side to me, possibly.  I am still searching, and wondering what else might also be available.
At present, all i have is a Gene Cafe home roaster.  It does 300 grams, and i have only done a few roasts
on it. 
I would dearly love to have a much better understanding of the main basic principles of coffee roasting.
I am talking about things like 1st and 2nd crack.  Understanding more about acidity, what green beans
are high in acidity, what green beans are low in acidity, etc.  What to look for in blending?
What blends well with what, and why?  That sort of thing. ]]> https://www.coffeeforum.org.au/discussion/3916/which-coffee-roasting-course Fri, 15 Feb 2013 22:27:54 +0000 Roasting - How To do it cosmic_couple22 3916@/discussions
Have been looking at getting some professional roast training, not that easy to accomplish in Aus outside of Peter Wolff's course (mixed reviews from the few people I have spoken to).

Looking for some advice on the courses I am considering.

Peter Wolff, Australia 3 days $1500.

William Boot, Boot Coffee, Sanfransisco USA
Roast Profiling And Cupping 3 days $995
Advanced Roasting, 3 days $1250
Single Origins And Creating Blends, 2 days $795  ( love an overseas trip)

Mane' Alves
Coffe Lab, International School of Coffee, Vermont USA
Roasting and cupping course, 5 days $1350

Any opinions or information on any of these guys or any  suggestions of really skilled people willing to,(and have the ability to) teach.

Be nice to find a master roaster looking for a goofer but theres not to many of them on the sunshine coast, hence my desire to seek further education.

Thanks in advance

Chester]]>