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What Coffees Are You Drinking?

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It depends. I started with a $5 air popcorn popper from the thrift store and now use a $20 stovetop whirlypopper intended for popcorn to make larger batches. One day I will invest in a $300+ Behmor drum roaster but get good results with what I have. It's really not that difficult imo. Check out sweetmarias.com and their tutorials, they are a great resource.
Is there anything you don't do? Man, I might have to try this. Lately, Dunkin hasn't been as enjoyable as it has been in the past. Thanks for the info.
 

Cigary43

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I love this thread with everybody sending pics that show the packaging with their cups. For those who are lucky enough to travel outside the country I make it a point to try new blends in distant places....Caribbean, France, Italy, Gibraltar, Africa, Mexico, etc. I bring my own coffee equipment with me on trips.....handheld burr grinder, mesh filter that I run the coffee through and since I love coffee in the morning I bring a lot of mild to medium cigars and will sit out on the fantail of our cruiseship overlooking the back seeing the water and enjoy 2 hours of peace and solitude....those 2 hours are worth 100 hours of seeing some therapist and much much cheaper.
 
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Was out of coffee so I roasted up a batch this morning. Started with just over 12oz and ended close to 10.5oz
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Usually I let the beans rest and degas a day or two before brewing but my mom will be coming over later and usually wants some coffee. I love how the house smells now, the best air freshener available imo.
 
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Was out of coffee so I roasted up a batch this morning. Started with just over 12oz and ended close to 10.5oz
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Usually I let the beans rest and degas a day or two before brewing but my mom will be coming over later and usually wants some coffee. I love how the house smells now, the best air freshener available imo.
How do you know when to stop roasting them...or what temperature to keep the gas stove on? I think I'd end up with an extra-full French roast. LOL
 
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How do you know when to stop roasting them...or what temperature to keep the gas stove on? I think I'd end up with an extra-full French roast. LOL
Listening, smelling, and watching. Mostly listening and smelling anymore. I use a thermometer to watch the temp and start the roast around 350f and cut the heat around 430f shooting for a slow rise taking about 10minutes. There is an audible first and second crack that I listen for that sounds like popcorn popping, first crack is much louder than second. I prefer a light roast and kill the heat shortly after first crack though after peeking in the popper to make sure the roast looks even and dark enough. The beans continue to roast a little after they are removed from the heat so I always pull when they are a little lighter than I want them.
 
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Listening, smelling, and watching. Mostly listening and smelling anymore. I use a thermometer to watch the temp and start the roast around 350f and cut the heat around 430f shooting for a slow rise taking about 10minutes. There is an audible first and second crack that I listen for that sounds like popcorn popping, first crack is much louder than second. I prefer a light roast and kill the heat shortly after first crack though after peeking in the popper to make sure the roast looks even and dark enough. The beans continue to roast a little after they are removed from the heat so I always pull when they are a little lighter than I want them.
Thanks for the info! I just finished watching this video on home roasting. Looks easy enough.

 
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@BrewinHooligan got any good sites to learn abut roasting this should or will be my next hobby. As of know the wife and I drink 3 pots a day but during the summer when I'm off more it 4 pots.
I learned everything I do from sweetmarias.com. They have tutorials and a forum but I never needed anything past the tutorials because they were pretty inclusive. I'm far from an expert, but I get good results. Feel free to pm me with any questions. If you drink a lot of coffee it makes sense to roast your own. I pay about $5/lb for my beans.
 
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