Any of you folks roast your own?
I've been buying raw beans ( coffeebeancorral ) for about 2 years now, El Salvador, Nicaraguan, Columbian, .. roasting my own, bagging it,
letting it set-up a day or two and then grind each morning -
If you've thought about it it's not that difficult - it's just like anything else we cook... it's all about the temp.
There's 2 things that will kill a roast:
1. Drop in temp, called a 'stall' will make the coffee taste sour
2. Over-roasting... or baking... or burned... coffee will taste like ash
Other than that:
1. Keep temps rising at all times
2. When the beans reach a certain temp ( around 405-415 ) they will 'pop'... referred to as first-crack
This critical phase is where the flavor is released and the temp should NEVER start dropping ...
The temp should continue to climb but at a slower pace..
3. After first-crack is complete the beans will 'crackle' - this is called second-crack and happens around 450-460 degrees
Timing here is critical.. some people pull their beans after first-crack but I like to send mine into second-crack for 5-7 seconds,
anything much longer and the beans will 'bake' (see #2 above)
4. Next is the cool-down... once you are done you got 4 minutes to cool those beans down to 100 or below
5. Then bag and squeeeeeeeze the bag every so often to push out the CO2 that is released - keep it air-tight but allow the CO2 to escape
Let it set-up 24-48 hours and then grind and brew and yea - it's good.
I've been buying raw beans ( coffeebeancorral ) for about 2 years now, El Salvador, Nicaraguan, Columbian, .. roasting my own, bagging it,
letting it set-up a day or two and then grind each morning -
If you've thought about it it's not that difficult - it's just like anything else we cook... it's all about the temp.
There's 2 things that will kill a roast:
1. Drop in temp, called a 'stall' will make the coffee taste sour
2. Over-roasting... or baking... or burned... coffee will taste like ash
Other than that:
1. Keep temps rising at all times
2. When the beans reach a certain temp ( around 405-415 ) they will 'pop'... referred to as first-crack
This critical phase is where the flavor is released and the temp should NEVER start dropping ...
The temp should continue to climb but at a slower pace..
3. After first-crack is complete the beans will 'crackle' - this is called second-crack and happens around 450-460 degrees
Timing here is critical.. some people pull their beans after first-crack but I like to send mine into second-crack for 5-7 seconds,
anything much longer and the beans will 'bake' (see #2 above)
4. Next is the cool-down... once you are done you got 4 minutes to cool those beans down to 100 or below
5. Then bag and squeeeeeeeze the bag every so often to push out the CO2 that is released - keep it air-tight but allow the CO2 to escape
Let it set-up 24-48 hours and then grind and brew and yea - it's good.
