Third Crack
Out of curiosity how many hounds roast coffee?
What method/roaster do you use?
Which Cultivar(s) do you prefer & from what country or region?
Do you have a preferred level of roast for specific coffees or the same level of roast across the board?
Do you have a preferred supplier?
I've roasted coffee from all over the world. For a number of years, Java longberry from Limoncillo Est. in Nicaragua has been all I roast. It's grown from heirloom seeds of the Java cultivar. Sadly it's not available this year, and I'm at the end of the last 20# sack.
This coffee about 30 seconds past city roast, has chocolate and nut, an oily body, not to much acid and the weirdest thing... there's a hint of lime.
While I like this coffee roasted from city to Vienna, I've found roasting three or four batches of these from city to vienna then blending them together offers the best in the cup.
I've used a popcorn popper, heat gun and finally got an I-Roast 2, now I'm looking at a drum roaster.
3rd crack is joke among my friends who roast coffee, thats when the beans spontaneously combust.
By Demented
on Mar 18, 2009 05:15 PM
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Been roasting for around 6 years. Started with a Fresh Roast + and various poppers, then moved onto the heatgun and then to the Stircrazy/Turbo oven. Still using the SC/TO. Just can't beat the batch size, low noise and I've got my chaff collection under control. Use a down draft cooling station
I usual roast to the onset of 2nd crack. I have favorite but like most beans. Ethiopian Sidamo and Harrar are favorites. Also like a lot of Central American as well.
I found my way over to the green coffee coop a few years ago. Also buy from the green coffee buying club. I usually buy in 10-15# lots. I usually have +/- 80# on hand at any given time. I roast around 2# a week on average.
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I have been roasting about 6 years and now use an I-roast 2. Usually roast full CIty or a bit more. Almost anything I roast tastes better than what I buy. I don't try to blend, but enjoy most varieties. Besides, roasting ones coffee sounds sooo cool. I just don't want people to know how easy it is. Let's keep this a secret.
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I've been roasting with an I-Roast2 for the past year. Nothing fancy; Colombian Supremo purchased in 25# bags from Coffee Bean Direct.
http://www.coffeebeandirect.com/produ...
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Just started to roast this year. Stove top cast iron skillet with lid, strong wrist, and the 30 seconds-off-the-fire pop-corn technique that I think has improved my previous problem with uneven roast. Dabbled with pre-germinated coffee beans but might have to return to it later. So far have been happy with the mystery beans from a local grocery store: Mystery as in either Ethiopian Harrar or Yirgareff.
I really like how the home roasted beans grind evenly and easily. With my stone grinder it's quite apparent whether the beans are fresh or not.
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