Coffee Roasting - Tilted Forum Project Discussion Community

Mith · 11-23-2007, 08:31 PM

So I have some free time... and since I'm celibate, a lot energy to devote to things that interest me. Anyway, I've always been interested in coffee. I decided to try this method:

http://homeroaster.com/heatgun.html

The pros described there outweighed the cons I saw. I'm now thinking of getting a Behmor 1600 roaster but that can wait a little while, I'm still having fun with this method.

My thoughts

-Make sure your bowl/pot/pan/whatever is big enough, I initially bought too small of a dog bowl and lost a lot of beans to stirring.

-When using the wooden spoon I stir with the end of the handle down. I find it works better for me. A whisk, in my opinion just doesn't properly move things around for an even roast.

-Make sure you don't zone out, I did and started a small fire which led to a LOT of smoke and a lot of chaff flying everywhere.

-Read the reviews at Sweet Maria's for the beans, but other places are cheaper. I also use Burman Coffee.

-I need a different grinder. This old Cuisinart whirly blade ain't cutting it. Perhaps I'll save up for a Macap but I'm thinking a Capresso Infinity 560 will meet my needs.

-Most people will have no clue what you're talking about. I've gotten, "So wait... you just grind it yourself?" or, "So the beans are black and you're just adding flavor right?" or, "You need to get laid." (Obviously, but that's another discussion.)

-A lot of people don't have the palate for coffee tasting. Since most of my friends are also cigar connoisseurs they can pick out flavors rather well. I enjoy talking about the various flavors with my friends.

-This is can quickly become expensive.

-You MUST have a way to make coffee other than drip, unless you have a Technivorm. Drip machines have about the worst extraction possible. I like my vacuum siphon pot best. French presses are about the cheapest and easiest way to make GOOD coffee.

Barstool · 01-02-2008, 11:59 AM

Oh wow. I've always wanted to try this, but never really did the research. Thanks for rekindling my interest!

Trickbe · 01-06-2008, 03:34 PM

I just got an I-Roast 2 for Christmas. Currently playing with some time/temp recipes and ruining my share of beans. The first batch out of the machine was the best coffee I've ever had. I am currently trying to master the full city + roast as it seems to provide the best extraction

I grind in a Vaneli burr grinder and brew in a Gaggia Carezza. These have been running great for 2 years pulling 4-8 shots every day.

I have decided to focus on one blend and see the different places I can take it just with roast recipes. I will concentrate on Maria's espresso monkey blend.

If you like coffee enough to know that Starbucks is not good coffee, you probably have a real espresso machine. Once you master the perfect shot, the next logical step is roasting. Espresso ristretto is the only way to drink coffee.

jewels · 01-06-2008, 04:48 PM

This is fascinating to me! The heatgun sounds like a lot of time and labor.

Starbucks is one of the worst! Not only the coffee but they don't even clean their machines often enough. Yuck. I've done some reading and am aware of different storage, brewing and water temperatures but I never thought about roasting my own!

And here I thought I was really treating myself by grinding my own beans on the weekends.

For espresso, I use an old Cuban style stainless steel model, kinda like this

Trickbe: I would love to hear your experience with this and if you find a big taste difference as well.

Cynthetiq · 01-06-2008, 05:06 PM

some people modify their Showtime Rotisserie Roaster into a coffee roaster....

http://www.coffeeroastersclub.com/ne...2_lbs_warranty

there are kits on ebay.

vanblah · 01-06-2008, 06:14 PM

I love roasting my own coffee; I still use the iRoast. I do like vacuum extraction the best for just general coffee. I use a stovetop espresso maker for other stuff.

There's a thread in cooking: http://www.tfproject.org/tfp/showthread.php?t=102184

Trickbe · 01-17-2008, 03:52 AM

I think they call the stovetop espresso things Moka pots. I started with these back in Florida when I started my espresso adventure. I found them satisfactory for cafe cubano and cortadito. I am trying to return to my roots, but am having difficulty in drawing crema from my moka pot.

Crema is the amber layer of foam on top of the espresso. It is the result of steam emulsifying the volatile oils in the grounds, it is also the nectar of the gods. Starbucks can get it to almost cover the coffee. I get it 1/2 inch thick.

The moka pot gives a burnt taste to the coffee. I will try with a lighter roast to see if I can balance this without getting bright (sour). Lighter roast is less bitter, darker roast is less bright. The right balance is different for different beans. I am learning.

Get a quality espresso machine and you will stop putting sugar in your espresso, but you won't be able to drink coffee at any but the very best coffee shops anymore. It's a give and take.

Coffee geeks are fun to hang with, they have so much energy.

jewels · 01-17-2008, 06:23 AM

A-HA! I see. Yes, I used to practically whip some sugar with a few drops of the espresso to create the crema -- I guess that's what I was used to. I have had the electric espresso machines with that little metal steamer bar thingie but I wasn't thrilled with the end result.

Yeah, one of these days I probably will invest in a good espresso machine. For now, it's occasional stove-top. I use instant Bustelo on a daily basis, though. *cowering*

11-23-2007, 08:31 PM	#1 (permalink)
Mith Tilted Location: Mesa, AZ	Coffee Roasting So I have some free time... and since I'm celibate, a lot energy to devote to things that interest me. Anyway, I've always been interested in coffee. I decided to try this method: http://homeroaster.com/heatgun.html The pros described there outweighed the cons I saw. I'm now thinking of getting a Behmor 1600 roaster but that can wait a little while, I'm still having fun with this method. My thoughts -Make sure your bowl/pot/pan/whatever is big enough, I initially bought too small of a dog bowl and lost a lot of beans to stirring. -When using the wooden spoon I stir with the end of the handle down. I find it works better for me. A whisk, in my opinion just doesn't properly move things around for an even roast. -Make sure you don't zone out, I did and started a small fire which led to a LOT of smoke and a lot of chaff flying everywhere. -Read the reviews at Sweet Maria's for the beans, but other places are cheaper. I also use Burman Coffee. -I need a different grinder. This old Cuisinart whirly blade ain't cutting it. Perhaps I'll save up for a Macap but I'm thinking a Capresso Infinity 560 will meet my needs. -Most people will have no clue what you're talking about. I've gotten, "So wait... you just grind it yourself?" or, "So the beans are black and you're just adding flavor right?" or, "You need to get laid." (Obviously, but that's another discussion.) -A lot of people don't have the palate for coffee tasting. Since most of my friends are also cigar connoisseurs they can pick out flavors rather well. I enjoy talking about the various flavors with my friends. -This is can quickly become expensive. -You MUST have a way to make coffee other than drip, unless you have a Technivorm. Drip machines have about the worst extraction possible. I like my vacuum siphon pot best. French presses are about the cheapest and easiest way to make GOOD coffee. __________________ Mith

01-06-2008, 04:48 PM	#4 (permalink)
jewels Eponymous Location: Central Central Florida	This is fascinating to me! The heatgun sounds like a lot of time and labor. Starbucks is one of the worst! Not only the coffee but they don't even clean their machines often enough. Yuck. I've done some reading and am aware of different storage, brewing and water temperatures but I never thought about roasting my own! And here I thought I was really treating myself by grinding my own beans on the weekends. For espresso, I use an old Cuban style stainless steel model, kinda like this Trickbe: I would love to hear your experience with this and if you find a big taste difference as well. __________________ We are always more anxious to be distinguished for a talent which we do not possess, than to be praised for the fifteen which we do possess. Mark Twain

01-06-2008, 05:06 PM	#5 (permalink)
Cynthetiq Tilted Cat Head Administrator Location: Manhattan, NY	some people modify their Showtime Rotisserie Roaster into a coffee roaster.... http://www.coffeeroastersclub.com/ne...2_lbs_warranty there are kits on ebay. __________________ I don't care if you are black, white, purple, green, Chinese, Japanese, Korean, hippie, cop, bum, admin, user, English, Irish, French, Catholic, Protestant, Jewish, Buddhist, Muslim, indian, cowboy, tall, short, fat, skinny, emo, punk, mod, rocker, straight, gay, lesbian, jock, nerd, geek, Democrat, Republican, Libertarian, Independent, driver, pedestrian, or bicyclist, either you're an asshole or you're not. What's the best nation in the world? DO-NATION!

01-17-2008, 06:23 AM	#8 (permalink)
jewels Eponymous Location: Central Central Florida	A-HA! I see. Yes, I used to practically whip some sugar with a few drops of the espresso to create the crema -- I guess that's what I was used to. I have had the electric espresso machines with that little metal steamer bar thingie but I wasn't thrilled with the end result. Yeah, one of these days I probably will invest in a good espresso machine. For now, it's occasional stove-top. I use instant Bustelo on a daily basis, though. cowering __________________ We are always more anxious to be distinguished for a talent which we do not possess, than to be praised for the fifteen which we do possess. Mark Twain

01-02-2008, 11:59 AM	#2 (permalink)
Barstool Upright	Oh wow. I've always wanted to try this, but never really did the research. Thanks for rekindling my interest!

01-06-2008, 03:34 PM	#3 (permalink)
Trickbe Upright	I just got an I-Roast 2 for Christmas. Currently playing with some time/temp recipes and ruining my share of beans. The first batch out of the machine was the best coffee I've ever had. I am currently trying to master the full city + roast as it seems to provide the best extraction I grind in a Vaneli burr grinder and brew in a Gaggia Carezza. These have been running great for 2 years pulling 4-8 shots every day. I have decided to focus on one blend and see the different places I can take it just with roast recipes. I will concentrate on Maria's espresso monkey blend. If you like coffee enough to know that Starbucks is not good coffee, you probably have a real espresso machine. Once you master the perfect shot, the next logical step is roasting. Espresso ristretto is the only way to drink coffee.

01-06-2008, 06:14 PM	#6 (permalink)
vanblah Junkie	I love roasting my own coffee; I still use the iRoast. I do like vacuum extraction the best for just general coffee. I use a stovetop espresso maker for other stuff. There's a thread in cooking: http://www.tfproject.org/tfp/showthread.php?t=102184

01-17-2008, 03:52 AM	#7 (permalink)
Trickbe Upright	I think they call the stovetop espresso things Moka pots. I started with these back in Florida when I started my espresso adventure. I found them satisfactory for cafe cubano and cortadito. I am trying to return to my roots, but am having difficulty in drawing crema from my moka pot. Crema is the amber layer of foam on top of the espresso. It is the result of steam emulsifying the volatile oils in the grounds, it is also the nectar of the gods. Starbucks can get it to almost cover the coffee. I get it 1/2 inch thick. The moka pot gives a burnt taste to the coffee. I will try with a lighter roast to see if I can balance this without getting bright (sour). Lighter roast is less bitter, darker roast is less bright. The right balance is different for different beans. I am learning. Get a quality espresso machine and you will stop putting sugar in your espresso, but you won't be able to drink coffee at any but the very best coffee shops anymore. It's a give and take. Coffee geeks are fun to hang with, they have so much energy.