|
| Green Beans | Roasted Beans | Double Shots (16g) |
| 78g | 64g | 4 |
| 97g | 80g | 5 |
| 117g | 96g | 6 |
These amounts are a guideline, and work for most of my Coffee and Espresso blends. Your mileage may vary depending on the size and variety of bean you roast but shouldn't
be too far off.
How long to roast for.
This varies entirely based on what taste you are after. There are two key phases in coffee roasting - known as the 'cracks'. After about 7 mins of roasting in the Poppery II
and 5 mins in the Poppery you'll hear the beans begin to crack, this is the beginning of the roast 'propper', then afterwards, at about 9 to 12 mins is the second crack, when small shards
will come off the beans creating a crater apperance on some of the beans. When you choose to stop the roast is entirely up to you but i'd recommend just into
the second crack. After about 10 minutes you'll have a good medium brown roast, and after about 12 minutes you'll have a great, dark, shiny roast. And more than this and the
beans will start to burn.
Doing the roast.
Ventilate your work area, the smell is wonderful but if it fills the house it'll soon settle on furniture and carpets causing them to stink. Thus it is better to roast outside.
Turn on the roaster for a few seconds to warm it up and pour in the green beans.
It's wise to invest in a timer so that you can keep track of the progress of the roast. After a few attempts you should be able to start it and walk away,
knowing almost exactly when the roast for a particular variety or blend will be finished. Stick around though - watch, listen and smell as the roast progresses.
Watch as the sugars slowly caramalise, the water evaporates and the oils begin to cook. You'll get a feel for the way things are going by sound (the 'crack')
and smell soon enough but at first start checking the beans regularly after five minutes or so. Remove the filter if you've fitted on (it will be very HOT!)
and peer into the roaster. If you have a wooden cooking spoon you can simply lower it in and take a quick sample to judge the color of the beans.
Obviously, roasting is a personal preference and you'll want to stop the process once you've got beans of a colour you like - so I'm not going to pontificate
to much here. I like a bean to be dark brown and beginning to get a slight shine from the oils. That's the taste I like and they're very pretty to boot! Just
experiment with a few batches and you'll soon discover what you like.
After roasting.
As soon as the beans are finished (you'll have to keep peeking into the popper for the first few until you nail your timing) your priority is to cool them
quickly so that they stop roasting. Put them into a sieve or a colander and take them outside, then stir them around with a wooden spoon getting the air
flowing around them or pass them from one colander to another. After a minute or so they will have cooled to around room temperature. Now you need to
rest the beans for 1-2 days to let the excess C02 escape (called de-gassing). Put them into a tin with a loose fitting lid and keep away from strong flavors.
Some tips.
* Roast outside whenever possible.
* Roasting produces alot of aromatic smoke that smells terrible after a few hours, do it in a well ventilated area if you have to roast inside.
* Don't roast more than you can use in a few days, remember thought that more coffee in the chamber (not too much, just enough to cover the air
vents so that it only just circulates when first turned on) will give a slightly longer roasting time for a given colour and a more rounded, fuller taste.
* Have the vacuum cleaner handy for dealing with the chaff before it gets everywhere.
* Once again, this is done entirely at your own risk. You are using a domestic appliance in a manner which it is not designed for and will void your
warranty immediately. In addition you are dealing with high temperatures and combustable materials. Supervise the process at all times, be careful
when handling hot items and don't blame me if you burn your house down.
Questions? Contact Us
| Information | aacs-Information@All about Coffee Store.com | To Place An Order | aacs-Sales@All about Coffee Store.com |
| Customer Service | aacs-Customerservice@All about Coffee Store.com |
All original content copyright of All about Coffee Store.com |
All original Web graphics copyright of "new artist" |
