Quote:
Originally Posted by Wormius
More coffee talk:
Attempt number 2 at roasting coffee. This time I used our Whirly Pop to do it. It yielded more consistent results, but I may have over done it, as it was hard to tell the colour through the chaff and steam / smoke. They ended up a little oilier, but not too bad. The chaff at least stayed mostly in the Whirly Pop and didn't circulate through the whole kitchen, and then I found a colander that was the perfect size so that the beans stayed mostly inside while the chaff exited through the bottom and sides. Tried a 15g/250g recipe, which turned out much better than my attempt before, but not much as far as aromatics. May give it a try in the espresso machine, but I am not sure if I should give it a little time to off-gas on its own. Took about 30 minutes to roast, and then another 30 minutes cleaning all the chaff off. Attempted to do it outside, but the wind didn't really help much in blowing it away, so my balcony took the brunt of it. C'est la vie.
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Did you take it that dark intentionally or did it get away from you? Your 30 minutes pics look great but just curious if you were going for that dark of a roast or not. Personal preference at the end of the day, just curious (having never home roasted)