Home Roasted Coffee Beans - Share Your Technique!
I discovered the joy of home roasting years ago. It is literally the best coffee you will ever drink! My french roast has a chocolate flavor that I've only encountered in Europe. It's also incredibly inexpensive!
My technique is simple.
- Buy green coffee beans from internet suppliers
- Roast beans in an old hot-air popcorn popper
- Listen for the crack stages to get the desired roast
- Cool beans quickly in a metal colander
- Wait 24 hours before sealing
- Grind, brew and consume within 5 days
Please share your experiences.
What is your technique?
Where do you get your beans and what types do you use?
How are you dealing with the smoke? (I do all my roasting outside.)
I use the same method. I had an iRoast2 but it never did seem like it got hot enough. Then it took a dive and broke the glass and I'm back to the popcorn popper.
I roast outside too, although its getting a little cold for that. Mrs CHM does not like the chaff that collects in the garage, but I'll probably move my roasting in there when it gets too cold to roast outside.
I exclusively by beans at sweetmarias.com . Have for years. I'm finishing up a pound from Yemen that is really, really good but almost gone. It's back to Ethiopian Harrar once that's gone.
I've had great luck with the popcorn popper. My only complaint is that the quantities are small and I end up roasting every few days or so. I wouldn't mind looking into the Behmor that Grampart mentioned above.
Yeah, the outside temp really changes the roasting times. Initially I was roasting inside under the hood going at full blast, but I noticed my sofa started to smell smokey so I stopped. It's not an unpleasant smell, but it's pervasive. I've considered the garage but haven't tried it.
I've only purchased beans at sweetmarias. I wonder if there are any other suppliers that provide the same quality? I'd like to try some samples.
I now roast in the garage for the winter. The Behmor has a smoke suppression system that works pretty well until you get into second crack. Again, the Sweet Maria's sample packs are great. Right now, I'm drinking "Brazil Fazenda do Sertao Catual" described as " City+ to FC+: Nice clarity in lighter roasts, huge body, classic nutty roast tones (hazelnut, macademia), cocoa powder finish at darker roast levels." I just finished a pound of "Java Kopi Sunda" and have some "Rwanda Jomba Vunga" on deck. Others have come from El Salvador, Guatemala, Ethiopia, India, Indonesia, Papua New Guinea, Bolivia, Sumatra, Colombia, and Burundi. I highly recommend you give it a try.
I share your enthusiasm for home-roasting. I started about 4 years ago with an iRoast2 and just a few weeks ago upgraded to a Behmor 1600 drum roaster when the former died. The idea of our "obsession" being inexpensive though is something I must take issue with. For over 2 years, I bought almost exclusively Colombian Supremo from coffeebeandirect.com in 25# bags (free shipping) and watched the price rise from under $100 to $147.50 currently. That's almost $6 a pound and doesn't include the 15-20% weight loss after roasting. The price for 5# goes to over $7.50 per before roasting. Also, there are more expensive beans (Kona, anyone?) that we can't resist trying from time to time. I currently buy the 8 pound sampler pack from Sweet Maria's (8 different varieties) and pay about $6.50 per before roasting. I like buying the smaller amount because I use it up faster and it's cool not being in the "Supremo Rut" anymore. And then there's the equipment......Roaster $300, Breville Smart Grinder $200, Technivorm MoccaMaster $300. Hey, if you're going to all the trouble of roasting your own beans, then you also must assure yourself that those roasted beans are processed perfectly at each step on the way to your cup. Anyway, it's a productive hobby and less than a thousand dollars is a good investment for the benefits received. btw Shellhead, if you want to make life easier and REALLY hear the cracks, ask Santa for a Behmor!