Home Roasting (PT 2 – At Home)

Hopefully you’re coming from PT 1 – The Class. If not, head there and read up then come back.

Once back home on Friday I couldn’t wait to roast a batch…or two. The weather was a little meh, kind of overcast and not scorching hot. I’m impatient so I got started. Ended up doing two batches – 100g and 80g.

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Well dang… The 100g batch went for 8 minutes while the 80g batch went for 6 minutes. Both turned out fairly decent. A few quakers – beans that for some reason didn’t roast all the way (they stand out).

So after roasting… When storing the coffee it needs to be in something with a valve or a ziplock bag with a tiny whole in it. If you don’t it’ll expand a lot and eventually bust. The reason, coffee releases a ton of gas after the roasting process.

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I mentioned these poppers being special. Modern machines have a smaller hole in the middle. That’s not going to work for this. You need ones with small vents along the same.

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I have tasted one and will be saving that for Wednesday once I brew up the other roasts I’ve done. I’m currently debating a home roasting series on here. We shall see. I see now the reason why so many roasters get their start using popcorn poppers – lots of potential.

 

 

 

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