Any coffee bean roasters here?

[RiverRat]

I'm fairly new to the hobby...errr... addiction of roasting my own beans, but I have been doing it for about a year. I have 4 popcorn poppers, and an I-ROAST.

I'm still a novice, but I am developing a taste for <read addicted to> fresh roasted, fresh ground beans.

And.... I got a Stainless steel Bodum press :) from :smt111 .

<hmmm I'm thinking fresh roasted bean contest here...http://forums.cigarweekly.com/images/smiles/coffee.gif > aww heck, that's too much work.

Giveaway sounds better. :twisted:

Who wants some fresh roasted coffee beans?:smt072

I'll do this twice.

The first two "I'll take some". posters get a sample, if you'll give me some feedback. (is it good, bad, over-roasted, under roasted, better than what you're presently drinking, ""what the hell is this stuff?''' "You don't know what the hell you're doing", )......I don't care, as long as it's constructive.

Constructive critisism and reflexive opinions are two of the best teachers.

If I can learn something here, I'll be drinking better coffee. :smt106

Samples, anyone? http://forums.cigarweekly.com/images/smiles/coffee.gif

[Kingston]

Sure I'll take some.
I've been roasting for about 4 months, I should send you a batch of mine and maybe we can trade notes.

[Black Dog]

I'm on the verge of home roasting. I've been grinding beans fresh for each pot for a number of years now. I've worked up from grocery store beans throught the whole starbucks and other vendors beans and am currently using Killer Beans. I've started to look into home roasting but haven't made th leap yet.
I got some home roast in a sampler from Girardian awhile back and they were the most awesome beans I've ever had.
I would accept your offer but I'm afraid I couldn't give you any advice on the roast.

[coastalwader]

I was just reading about home roasting the other day. I'm strongly considering it. It looks like it is a fairly cheap hobby that can yield decent results.

[Newt]

GREAT hobby :)

I just started roasting this Xmas :)

YUM :)

[Ironman]

I would love a Sample if theres one available!!! I tried Newt's coffee, it was awesome I got some in Chipslaves PIF, my wife and I enjoy a good cup a coffee!!

Ironman

[RiverRat]

Kingston,


Windowrx,

Ironman,

Send me your addys and I'll get some out to you all. It may be a few days, It's gonna get real cold here in the next few days, and I gotta fire up the wood stove in the shop, to get the temp up for roasting. Probably this weekend, So I can send them out next week. They'll arrive fresh that way.



........................................http://forums.cigarweekly.com/images/avatars/4387.gif.......................................

[stogies&hoagies]

Rat,
I'm a home roaster. Been doing it for about 8 months. I have a FreshRoast8, Capresso burr grinder, Capressor coffee/cappacino maker and a boduom French press. I order most of my beans from Coffee Bean Corral and Pele Plantations.
Nice offer to send those folks some beans. They'll love 'em I'm sure.

[RiverRat]

Stogies, here's another site I found.


www.u-roast-em.com (http://www.u-roast-em.com/)

I ordered 25 pounds of these...

http://www.kickstartcart.com/app/netcart.asp?merchantid=55143&productID=1909194

before Christmas, (the price is up slightly,) but they were delivered for just over $2.00 lb.:)

They claim the beans are slightly smaller, but they're as large as the ones I buy from the local roasterie that cost $6.40 lb. + 6%tax.:smt022

And they're GOOOOD! May be something you want to check out.....

I'm a happy roaster.

[stogies&hoagies]

Rat, thanks, the pricing looks pretty good. You say you're satisfied with the quality they have? I just got 42 lbs. in about a week ago so it may be a while before I order again.

What's your favorite beans?

My regulars are, from CBC
Rawanda Masaka
Kenya AA Tegu
Bolivian Organic
Kona da 'Kine Estate

and from Pele Plantations the
Pearlman Estate Kona. To me that's what a Kona should taste like. It's kind of pricy though.

[RiverRat]

Stogies, right now I'm just sticking to the Columbian. I bought a lot of it for Christmas presents, and I still have a lot of it . Money is a little short right now, so I'm not buying coffee or cigars, until I run out of coffee, anyway.

I like the Guatemalen beans, for a lighter flavor, and I've had some from Tanzania, but didn't care for it much.

I still have a lot to learn about coffee, and their different subtleties and profiles.

I got the stainless Bodum from Santa, and boy, does that thing make some good coffee.

My drip maker is now retired.......

[Black Dog]

On beans: Have you tried Turquino?

On coffee makers: I have a couple of the Bodum french presses and agree that they make the best cup of coffee. However, I do find them kind of a pain to clean and am often pressed for time so they only get used on weekends. During the week I use my drip coffee maker with a cone type gold filter (no paper) and spring water which makes a pretty good cup.

[stogies&hoagies]

I tried the Torquino once. I got some in a green bean and cigar box pass on another site. I roasted it into second crack and let it degas for 3 days. It made a great cup, kind of strong which is the correct way for this bean, or so I'm told.

[Bum Fudge]

I've been roasting for a few months and it's great. I have a few hot air popcorn makers from local thrift stores I got for $4 each. I picked up a Bodum press and also yesterday got a Braun Burr mill there for $2 each. I also got a Delonghi Espresso maker from Amazon for Christmas that was $26 shipped. So I'm kind of into this hobby on the cheap. I also since got a Bodum SS 12oz press and a 24oz one as a gift. I rarely use my drip machine anymore.

I had to make a little heat shroud for my roaster in cold weather to recirculate the heat so I can get to second crack but it works fine. I have a weekend ritual where I go out to the garage to roast some beans and take a cigar along. Hey you need something to do while roasting. The smell from fresh roast is awesome and I have gotten turned on to so many great coffees from my BOTL friends.

My favorites are the:
Nicaraguan Laguna Verde Margogype
Rwanda Masaka Bourbon
Kenya AA Tegu
Bolivian Organic
Indian Mysore Nuggets
Sulawesi Toraja
Blending Moka Java

If you like coffee try roasting and you'll love coffee.

[stogies&hoagies]

Bum, it looks like you and I like the same flavor profiles. I've not heard of the blending Moka Java, the rest I have in stock. I like having the mysore nuggets around just so I can say it LOL (I know, I know, it's pronounced mee-sore) I feel like a high school kid when I mention them.
Where do you usually buy from?

[RiverRat]

Bum Fudge, just how did you make your heat shroud? I have four poppers, and an I-roast. The I-roast works great, and two of my poppers are quite hot, but 2 of them won't get to full city if the ambient temp. is below 55 degrees.


My concern is that they will get TOO hot, and shut off before the roast is complete.

But it sure would be nice if I could use them in colder temps. Care to share your idea? pleasepleaseplease?[-o<

[Bum Fudge]

Bum Fudge, just how did you make your heat shroud? I have four poppers, and an I-roast. The I-roast works great, and two of my poppers are quite hot, but 2 of them won't get to full city if the ambient temp. is below 55 degrees.


My concern is that they will get TOO hot, and shut off before the roast is complete.

But it sure would be nice if I could use them in colder temps. Care to share your idea? pleasepleaseplease?[-o<

Well I am making a better version for mine and my friend but it's just a little nicer version of what I use. You need some metal window screen as tall as the white body of the popper and big enough to fit around it. Then you need a slightly bigger diameter and 2 to 3 inch taller piece of thin sheet metal. I used a piece of white aluminum siding stock.

Now I duct taped the window screen around the body of the popper just to keep the chaff from getting sucked into the air intakes. I then duct tape the aluminum siding in a circle and drop it over the popper. Keep the end near the popper chute pulled away from the popper so some of the hot air recirculates back around the popper and preheats the air. Proabably will shorten the life of the popper.

All I'm doing to make it fancier is the put a 1/2 90 degree bend on the ends of the siding where they meet by the power cord and silicon the screen sandwiched between the siding and a piece of self adhesive magnet tape. I didn't check yet if I can use magnet tape on both sides or need a small strip of sheet metal. It seems that may be better than using velcro for a closure.

Right now it's just bent around the back and works fine. I'm using a Proctor Silex Popcorn pumper and I don't know if it has a thermostat but it never shut off. It works better than my Poppery I or II.

Let me know if that makes sense or I need pictures...

[Bum Fudge]

Bum, it looks like you and I like the same flavor profiles. I've not heard of the blending Moka Java, the rest I have in stock. I like having the mysore nuggets around just so I can say it LOL (I know, I know, it's pronounced mee-sore) I feel like a high school kid when I mention them.
Where do you usually buy from?

Didn't Sat live do a takeoff on Miso soup... Miso horny?

I have bought beans mostly from:
http://www.coffeebeancorral.com/

I got some from here too:
http://baldmountaincoffee.com/

You can't go wrong here:
http://www.sweetmarias.com/

Funny this was posted as a friend just sent it to me the other day
www.u-roast-em.com (http://www.u-roast-em.com)

Let me know how their beans are. They have a Moka Java blend.

Moka Java is one of the classic coffee blends. I'm not sure what percentage of each is in the blend I bought locally.

[RiverRat]

oops......:smt072

[RiverRat]

It makes sense. I may try something like that. I cut the plastic tops out of my poppers, so a kerosene lamp chimney will fit the top of the popper. This keeps the beans from flying out. But some hot air escapes out the "spout", so it should work. I'll make something that should help. Thanks for the info. I'll let you know how it turns out...


I believe all poppers have the thermostat override. If they get too hot, they shut off. It's a safety feature. I by-passed one on a popper that wouldn't go to full citywithout shutting off.:mad: I finally burned it up.

[Bman]

I've been roasting for a year now...I purchased a Caffé Rosto from Sweet Marias...I've been getting my beans from there also...man you just haven't had a real cup of coffee until you do some fresh roast...although we do the Killer Beans at the office....I to f^*k up a couple of batches from roasting outside when it was to cold....I really am fond of the Panama Boquete and the Bolivian Organic....Fresh roast and a good havana, what a life :smt026 :smt026

[Ironman]

I received the beans while I was away in Atlanta, damn they smell awesome, my wife said that when they came she could tell they werent cigars..hehehe

I'll fire them up this weekend and let you know what we think!!!

Thank you very much for letting me try these beans, I appreciate it:smt023:smt023

Ironman

[Black Dog]

RiverRat!
Great coffee, man! I brewed some up this morning. I'm not enough of a connosieur to describe all the nuances and such but here's my review:

Full bodied, rich complex flavor. I love it!

Thanks for letting me try it. I'm definitely enjoying it on this cold snowy morning! :)

[Ironman]

RiverRat!
Great coffee, man! I brewed some up this morning. I'm not enough of a connosieur to describe all the nuances and such but here's my review:

Full bodied, rich complex flavor. I love it!

Thanks for letting me try it. I'm definitely enjoying it on this cold snowy morning! :)

I agree my wife and I enjoyed a pot this morning and it was awesome, it was full of flavor but not too strong or acidic. Keep doing what you doing....Great stuff!!!

Thank you again!!!!

Ironman

[Mad Dawg]

Another home roaster on board here. :D I've been into home-roasting for about a year and a half, and I'm totally spoiled. Can't ever go back to canned crap! :p

Of course, I see a lot of familiar names in here....:mrgreen:

[Bum Fudge]

The Dawg knows beans about coffee.. Welcome bro.

[RiverRat]

Bum Fudge, just how did you make your heat shroud? I have four poppers, and an I-roast. The I-roast works great, and two of my poppers are quite hot, but 2 of them won't get to full city if the ambient temp. is below 55 degrees.


My concern is that they will get TOO hot, and shut off before the roast is complete.

But it sure would be nice if I could use them in colder temps. Care to share your idea? pleasepleaseplease?[-o<

Fudge, I made a shroud for my poppers. I use a chimney to keep the beans in, so it's quite tall. I used a large cardboard box. Taped the bottom shut. cut a hole on each side about 2"X3". left the flap on for adjustment. This way, all the heat can't go out the top, and it circulates in the box when I turn it up-side down over the popper. I do this as the beans reach first crack. The ambient temp was 40 degrees. The shroud allowed the beans to go to second crack in about 3 1/2 minutes. If I left the shroud on, I could get them to a french roast at 40* ambient. Great Idea!!!!!! Thanks..... it works great!:smile: http://forums.cigarweekly.com/images/smiles/coffee.gif

[RiverRat]

And to those which I sent the sample coffee beans... it is the Columbian excelso from www.u-roast-em.com (http://www.u-roast-em.com) It's the least expensive coffee they have. (I think.)

I'm thinking that I will lighten the roasts a wee bit in the future, just to see if I can discern any 'high-note' nuances.... I'm not sure that I can, but It can't hurt to try...I'll let you know....

RiverRat the Roaster

[Bum Fudge]

Fudge, I made a shroud for my poppers. I use a chimney to keep the beans in, so it's quite tall. I used a large cardboard box. Taped the bottom shut. cut a hole on each side about 2"X3". left the flap on for adjustment. This way, all the heat can't go out the top, and it circulates in the box when I turn it up-side down over the popper. I do this as the beans reach first crack. The ambient temp was 40 degrees. The shroud allowed the beans to go to second crack in about 3 1/2 minutes. If I left the shroud on, I could get them to a french roast at 40* ambient. Great Idea!!!!!! Thanks..... it works great!:smile: http://forums.cigarweekly.com/images/smiles/coffee.gif

Nice Rat. I have been out there over the weekend and it was frigid here and I can get to French with it. Did you put any screen around the air intakes like I did to keep it from sucking in the chaff? I roast on a bench and I move my shroud so it hangs off the edge by an inch and it shoots most of the chaff onto the floor, then I push it back once thats done.

I ordered a few coffees (25lbs) from u-Roast-em today including 5lbs of the Columbian Excelso you recommended.

What kind of roast do you guys do for Espresso?

[GuyMcBeerdrinker]

mad dawg is a roasting machine. we are very lucky to have his expertise here.

[RiverRat]

Nice Rat. I have been out there over the weekend and it was frigid here and I can get to French with it. Did you put any screen around the air intakes like I did to keep it from sucking in the chaff? I roast on a bench and I move my shroud so it hangs off the edge by an inch and it shoots most of the chaff onto the floor, then I push it back once thats done.

I ordered a few coffees (25lbs) from u-Roast-em today including 5lbs of the Columbian Excelso you recommended.

What kind of roast do you guys do for Espresso?

Fudge, I don't use any screen. Since I roast in my shop, I just use the air compressor to blow the chaff out after each roast. I also use it to cool the beans quickly. Most of the chaff escapes onto the workbench or the floor, through the cracks at the seams of the flaps. (which are at the bottom)

I don't do espresso, so I can't help you there.

[Mad Dawg]

Fudge - although I haven't gotten to the espresso stage of my own personal coffee experience yet, my understanding is that you want to go dark (like Italian roast dark) for espresso. Dark roasting cuts the acidity of the brew way down, which is good for espresso (bright espresso = not good).

Can't help you with shroud designs. I use oil lamp chimneys on my Original Popperies, and just let the chaff blow out the top. Of course, I only roast outside and we don't get a lot of cold weather in Houston, so I can get away with that. I've found that I can't hit second crack in the Poppery II's I've tried if the weather is below about 50 degrees, but I've never had a problem with the Mark Is. The roasts take do take longer in cold weather - I can hit second crack in 6 minutes when ambient is in the 85 degree range, but that stretches out to 9-10 minutes when ambient is around 40 degrees.

I've found that I can increase the roasting chamber temps (and hence speed up the roast) if I partially cover the top of the chimney. I use a metal measuring cup with a fairly long handle, and hold it over the top of the chimney just until I hear a response in the fan motor. You really have to listen for second crack when you do that, though, because it can get rolling in a big hurry...

[TOJE]

I think I'm a roaster! =P~

[Mad Dawg]

I think I'm a roaster! =P~

I think you're toasted, Steve. :wink:

[TOJE]

I think you're toasted, Steve. :wink:
That could well be. :smt077

[Bum Fudge]

Dark roasting cuts the acidity of the brew way down, which is good for espresso (bright espresso = not good).
.......
You really have to listen for second crack when you do that, though, because it can get rolling in a big hurry...

I've done a few blends so far for espresso and I roasted it to when second crack was like a machine gun. With the shroud I can get to second crack and beyond in a big hurry so I really have to watch it. I then dump it into a colander and use another to cool it but it continues a little further till it cools. I got a turkey fryer for Christmas and the Thermometer is perfect for putting through a hole I drilled in the top by the butter dish so I can now watch temperature. It seems like it reads about 460 and then the espresso beans are dark and oily and taste nice.

I picked up a couple chimneys for $1 at the thrift store but they are to big to fit right in any of my poppers. I'd have to modify where the butter tray goes to use them so I didn't bother. I have a Poppery I, II, II+ and a Proctor Silex Pumper. I use the Proctor Silex the most it seems best for cold weather esp. with the shroud.

If anybody is looking for a thermometer to use I got a digital multimeter from the Sears website with a Thermocouple that goes to 1500 degrees and it was only $29.99. I use it for brewing but it would work for this too.

[kctaxman]

I got all the equipment but Mad Dawg hit me with so many bean bombs I have not yet had to roast.