Sounds like we got ya, I hope you enjoy the coffee that you roasted. Roasting consistantly with a popper takes alot of effort. good one ya!
Quote from: boulderbrewer on February 21, 2012, 10:36:20 pmSounds like we got ya, I hope you enjoy the coffee that you roasted. Roasting consistantly with a popper takes alot of effort. good one ya!It's okay but for my tastes the roast needs to be darker. I'm going to run another batch through today and roast it a little longer.
That coffee looks delicious. And I'm jealous of your stove.
I attempted to roast outside tonight. The ambient temp out there is around 38F. Roasted it for 25 minutes and I may have missed it, but I don't think I even heard first crack. The coffee was fairly dark but I did not get the results I was looking for.Moved the operation back inside again and roasted another batch. About 4.5 minutes until first crack and went to 6 minutes total. This was much closer to what I was looking for. Nice dark roast, much more even. I think I can live with the small amount of smoke from indoor roasting, at least during the winter. I was definitely under-roasting with my first few batches.
George Steinert's Degree of Roast/Temperature chart: Degree of Roast Temp Green Unroasted 75 Starting to pale 270 Early yellow 327 Yellow-Tan 345 Light Brown 370 Brown 393 1st Crack Begins 401 1st Crack Under Way 415 City Roast 426 City+ 435 Full City 446 Full City+ 454 Vienna (Light French) 465 Full French 474 Fully Carbonized 486 Immanent Fire 497