Wino wrote: Tue Sep 19, 2023 10:24 am Did three 1 lb. batches yesterday before heat set in. Costa Rico Terrazu; Mexican Nextlalpan - very dark roast; Guatemalan Huehuetenango. Appears two pounds gets me thru 30 days on average.

Duplicated this roast today. Plus have order placed for 5# each Columbian Exselso; (dropped Huehue, Terazzu & replaced with a Peruvian blend) and Mex Nextlalpan.

Got my Columbian Exselso, Peruvian blend and Mexican Nextlalpan yesterday. Today did 1 lb. batches of Columbian, dark roast and Peruvian medium or city roast. The Exselso was weird in that barely could hear 1st. crack or second, almost over did the roasting and went more by sight than sound. It also had minimal chaff, so thought maybe old coffee bean - but package stated from 2023 harvest. I'll give it a brew in a couple of days after degassing. Both were washed process.

Did three more one pound batches yesterday - Mexican, Peruvian & Guat. Hueheu ! Cooler weather has increased coffee consumption.

Wino wrote: Mon Dec 04, 2023 1:48 pm Did three more one pound batches yesterday - Mexican, Peruvian & Guat. Hueheu ! Cooler weather has increased coffee consumption.

Careful, remember to pace yourself.

Scientists at the University of Oregon, working with volcanic experts in research verified by an assistant professor of electrical and computer engineering at Portland State University, have discovered the secret to perfect espresso roasting.

They're in the Pacific Northwest, so this is indisputable.

https://www.theguardian.com/food/2023/d ... t-espresso

AlterCocker wrote: Thu Dec 07, 2023 9:07 am Scientists at the University of Oregon, working with volcanic experts in research verified by an assistant professor of electrical and computer engineering at Portland State University, have discovered the secret to perfect espresso roasting.

They're in the Pacific Northwest, so this is indisputable.

https://www.theguardian.com/food/2023/d ... t-espresso

I'm guessing they may be talking about blade coffee grinders as adding water to a conical burr grinder would be a cleaning nightmare. I have one blade and three conical burr grinders - static isn't a problem with any of them. So I'm calling their findings interesting, but bullshit. Burr grinders much preferred as blade grinders introduce more heat to the process which can alter flavor - not to me, my taste buds died years ago! LOL

AlterCocker wrote: Thu Dec 07, 2023 9:07 am Scientists at the University of Oregon, working with volcanic experts in research verified by an assistant professor of electrical and computer engineering at Portland State University, have discovered the secret to perfect espresso roasting.

They're in the Pacific Northwest, so this is indisputable.

https://www.theguardian.com/food/2023/d ... t-espresso

A mist of water added just before grinding is something that's been done by some for some time. Quite a few of the truly anal espresso brewing videos online show a spritz of water applied just before grinding.
Here's one :
https://www.youtube.com/watch?v=lkTFL4AGiBA
I've never have seen or noticed any static charge produced by any of the three burr grinders I've owned.

Wino wrote: Thu Dec 07, 2023 9:59 am

AlterCocker wrote: Thu Dec 07, 2023 9:07 am Scientists at the University of Oregon, working with volcanic experts in research verified by an assistant professor of electrical and computer engineering at Portland State University, have discovered the secret to perfect espresso roasting.

They're in the Pacific Northwest, so this is indisputable.

https://www.theguardian.com/food/2023/d ... t-espresso

I'm guessing they may be talking about blade coffee grinders as adding water to a conical burr grinder would be a cleaning nightmare. I have one blade and three conical burr grinders - static isn't a problem with any of them. So I'm calling their findings interesting, but bullshit. Burr grinders much preferred as blade grinders introduce more heat to the process which can alter flavor - not to me, my taste buds died years ago! LOL

I have two comments: One, the idea that Seattle coffee is so fantastic is, to me, hilarious and bizarre. Their coffees all taste burnt and tarry. Classic Diner coffee here in the New York Metro Area is far better, and there is better coffee than that.

I don't like blade grinders because you cannot grind the coffee evenly enough. It's just not consistent.

I go by the coffee bean's aroma. If it smells rough and burnt it will taste that way.

YankeeTarheel wrote: Thu Dec 07, 2023 4:21 pm I have two comments: One, the idea that Seattle coffee is so fantastic is, to me, hilarious and bizarre. Their coffees all taste burnt and tarry. Classic Diner coffee here in the New York Metro Area is far better, and there is better coffee than that.

Starbucks doesn't sell coffee. They sell $6 liquid candy bars.

AlterCocker wrote: Fri Dec 08, 2023 8:30 pm

YankeeTarheel wrote: Thu Dec 07, 2023 4:21 pm I have two comments: One, the idea that Seattle coffee is so fantastic is, to me, hilarious and bizarre. Their coffees all taste burnt and tarry. Classic Diner coffee here in the New York Metro Area is far better, and there is better coffee than that.

Starbucks doesn't sell coffee. They sell $6 liquid candy bars.

Is that all their shitty coffee drinks cost? I ONLY drink Starbucks when I'm DESPERATE for caffeine and have no other option.

YankeeTarheel wrote: Sat Dec 09, 2023 4:36 pm

AlterCocker wrote: Fri Dec 08, 2023 8:30 pm

YankeeTarheel wrote: Thu Dec 07, 2023 4:21 pm I have two comments: One, the idea that Seattle coffee is so fantastic is, to me, hilarious and bizarre. Their coffees all taste burnt and tarry. Classic Diner coffee here in the New York Metro Area is far better, and there is better coffee than that.

Starbucks doesn't sell coffee. They sell $6 liquid candy bars.

Is that all their shitty coffee drinks cost? I ONLY drink Starbucks when I'm DESPERATE for caffeine and have no other option.

That's amusing !! Sounds like myself. Last time I had Starbucks was some 20+ years ago in Chicago at the Drake Hotel lobby whilst attending a bulk material handling convention and on an expense account. It was $5 then for just plain coffee. Have never spent one cent of my money at Starbucks.

"Nobody goes there anymore. It's too crowded."
Yogi Berra

Couple of one pound batches yesterday - Columbian Excelso & Guatemalan Huehue. My sweet spot, using Presto air popper, is 3/4 cup beans, which requires four roasts per bean pound. Thought I would take a short cut and go for double batch 1.5 cup - killed the popper before I could even start stirring - over heat. Had to empty, remeasure and allow popper to cool down to finish.
Have bought an 8.5" x 4" x 3" glass lamp chimney to use when popper roasting which I hope will replace the Presto poppers chute lid and help retain beans better during early part of roast. Should fit throat of popper and make more efficient, I hope!

Wino wrote: Sun Jan 07, 2024 9:54 am Couple of one pound batches yesterday - Columbian Excelso & Guatemalan Huehue. My sweet spot, using Presto air popper, is 3/4 cup beans, which requires four roasts per bean pound. Thought I would take a short cut and go for double batch 1.5 cup - killed the popper before I could even start stirring - over heat. Had to empty, remeasure and allow popper to cool down to finish.
Have bought an 8.5" x 4" x 3" glass lamp chimney to use when popper roasting which I hope will replace the Presto poppers chute lid and help retain beans better during early part of roast. Should fit throat of popper and make more efficient, I hope!

You seem committed to roasting; it might be time for you to move to a dedicated roster.

geno - working in that direction. At my age gotta consider ROI !! LOL

Also use chimney, but made of cans.[attachment=0]IMG_2592.JPG[/attachment][attachment=1]IMG_2591.JPG[/attachment]

Works better when roasting vertical.

papa - what's the green adapter made of or from??

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Wino wrote: Sun Jan 07, 2024 2:20 pm geno - working in that direction. At my age gotta consider ROI !! LOL

Watch craigslist or your preferred local ads; folks lose interest and they show up there.

[quote=Wino post_id=907592 time=1704656204 user_id=4869]
papa - what's the green adapter made of or from??
[/quote]

I believe it was a salmon can. The taper was a good fit into the opening of the popper. I recycle so had a lot of cans for trial and error. Works pretty good, and as a certified klutz, safer for me than glass.

papajim2jordan wrote: Sun Jan 07, 2024 4:26 pm

Wino wrote: Sun Jan 07, 2024 2:36 pm papa - what's the green adapter made of or from??

I believe it was a salmon can. The taper was a good fit into the opening of the popper. I recycle so had a lot of cans for trial and error. Works pretty good, and as a certified klutz, safer for me than glass.

My self! I'll be amazed if my chimney makes it thru first use intact.

Nice cool winter morning on patio and great day for roasting. Love the house aroma on these days as beans cool and cannistered to degas. Did three one lb. batches, again - Last of Costa Rican Terrazzu medium; Guat. light Huehue; Columbian dark Excelso. When I bag my five pound new beans in one pound vac bags, i show 1 lb. on scale. Today I weighed finished cooled beans - seems I'm losing about 2-2.5 ounces in weight from raw to roasted on average. In future I will use oz. scale on new beans for greater accuracy. I have effectively done what all the food grocers are doing - 14 oz. one pound. LOL Still, roasting worth the cost and effort, just in the matter I'm doing something I enjoy rather than contemplating my belly lint. Not to mention quality and roasting control.
Did all three batches using my new glass chimney. Still use the popper lid and stir beans with stick for first 1.5 minutes to knock as much chaff off as possible. When the chaff shower ends, swap to chimney and let it rip. Makes for much more efficient roasting. Had no overheat shut downs which I thought might happen. Very happy with chimney decision and surprised made it thru no breakage.

Did four 1 lb. batches today; new Honduran medium roast; last of Guat. Huehue, full city; Peruvian, dark; Columbian Excelso, full city. Still loving the glass chimney and it's still in one piece. LOL The Honduran supposedly really good for poor over - I may not wait for degassing and will try some tonight. Knock on wood - air popper still going strong. The Honduran & Peruvian were crazy with chaff and patio look like a Xmas snow globe.

Addendum" The Honduran did make for a really pleasantly smooth and tasty pour over last night 3/12. 42/700 grams coffee beans to water ratio.

Got this as a wedding present. Went to a wedding and neither of the newlyweds drank coffee, so...

One issue that has kept me up at night is that all the chaff remains in the thing after the roast has completed, whereas the air popper left it pretty much de-chaffinated.





Going dark now.

Haven't roasted in awhile due to back injury and excessive pain. Ran out of my roasted beans and had my daughter pick up a bag of roasted at Costco - first use made me realize that roasting my own was a great idea! LOL Now that my T6 back has been grouted, I'm able to function semi-normally again. Will be in back brace for another 3-4 weeks, then PT. Plus lung problems led to a bronchoscopy to flush out.
Did three one pound roast this morning prior to heat setting in. Honduran, med.; Columbian Excelso med; and Mexican Nextlalpa, dark. Wasn't anticipating all the health problems and now have enough raw beans to make it into 2025 having ordered 15 lbs. from Smokin' Beans and 15 lbs. from Coffee Bean Corral just before the SHTF plus several pounds from previous orders.
Presto popper still working well and lamp chimney still intact. Had to change up roasting procedure due to back & brace. Stir beans until chaff storm over, then pop chimney in place for final phase. Then sit and listen for cracks to determine roast level. Worked fairly well with Honduran and Columbian as they were quite crack vocal. Not so much the Mexican which led to darker roast than I planned - cracks were very slight. One benefit - house smells really good with all the degassing going on! LOL