How To Roast Coffee On A Hot Air Popcorn Popper
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- เผยแพร่เมื่อ 3 ก.ค. 2024
- Learn how to roasting fresh green coffee from home using a popcorn popper! I use Amazon's Choice for the best fresh green coffee beans on my popper to roast some pretty good coffee. Home coffee roasters must be buying this coffee because Amazon's best selling green coffee is a 3 pound bag of Nicaragua that will appeal to most coffee enthusiasts and it is a pretty good value. Give it a try. You can roast at home. All you need is a hot air popper and green un-roasted green coffee. Use these shortcut links to skip ahead in the video:
0:00 Intro
1:03 Where to buy the coffee and hot air popper
1:45 Unboxing Amazon's Choice for green coffee beans
2:29 How much coffee to use with a hot air popcorn popper
3:33 About using a hot air popcorn popper (Safety Stuff)
4:09 How to deal with chaff
4:27 Green to Yellow phase - what to expect
5:35 Brown/First Crack - deciding when your coffee is fully roasted
6:25 Dropping the beans & cooling
6:54 Smelling & Tasting the coffee
Things you will need:
Here is a list of supplies you will need. I’ve included links to all of these if you need them. (If you click on these links I may receive a commission which helps support this channel)
3 LB Nicaragua fresh green coffee beans (Amazon’s Choice) - amzn.to/3odS4dL
Hot air popper to roast coffee - amzn.to/3pkCNsL
Clever Dripper - amzn.to/3iIxVva
Bonavita 1 Liter Kettle - amzn.to/3pvGsUZ
Bonavita 1.7 Liter Kettle - amzn.to/2KOhtgr
Baratza Encore Burr Grinder amzn.to/2YgfJQe
Bodum Burr Grinder - amzn.to/3a7xtm8
Coffee Scale With Timer - amzn.to/2M2Pvhv
Better Scale (OXO Brand) - amzn.to/3qXqxPz
I roasted this coffee using a hot air popcorn popper as well as my drum roaster. This coffee is fresh and is a great coffee to use with a hot air popper. No wonder home coffee roasters are buying this fresh green coffee. After roasting with both the Hot Air Popcorn Popper and a Commercial Drum Coffee Roaster, I was able to get similar tasting notes from both the popper and drum roaster. Pretty impressive! I would recommend first time roasters or those who roast with a hot air popper to give it a try. The coffee has some honey suckle sweetness, nuttiness, and depending on the roast level, a mild lemonade acidity.
Have you roasted coffee on a hot air popper? What was your experience? Is there a popper you like best? Is there a good coffee you would recommend to roast? Please share your comments and be sure to like this video!
About Me:
I am a coffee enthusiast who roasts coffee from home on my sample size commercial drum coffee roaster. Coffee has been in my life for over 40 years, whether I was selling it or roasting it, I want to share my passion with you.
#HomeCoffeeRoaster# HomeRoaster #HowToRoastCoffee #RoastingGreenCoffee - แนวปฏิบัติและการใช้ชีวิต
I like how you kept it simple, no tampering with the device wiring, no messing around with chopsticks, excellent.
Glad you liked it Antony. Hot air systems are great but many have their weaknesses. One roaster I really like is the Hive roaster. The one that displays the temperature. There are many people who enjoy the tinkering DIY stuff. It is a challenge for them and part of the hobby experience. But, I understand where you are coming from. Thanks for the comment and for watching my video!
Great watch Mike. Thanks.
Thanks for watching!
Good job! I am just getting started with a popper mod because I see that such a setup can give me the level of control that I want. Looking forward to your future videos. Thanks.
Thanks for the encouragement @M. H. Ploni, yes, you are on the right track. Being able to control temperature over time is essential for roasting success! Thanks for watching my video.
I hope you enjoy this video. It was a lot of fun roasting on the same hot air popcorn popper I used the first time I roasted coffee at home! I forgot to mention in the video but I recorded this video on two different days. I recorded the roasting segment first and then the next day I recorded the intro, tasting and conclusion in case some might think I tasted immediately after the roast. I usually wait at least 1 day (sometimes 2-3 depending on the coffee) Are you roasting coffee at home? What are you using to roast? Where do you get your fresh green coffee? Home coffee roasting is a great hobby and easy to get started. Share your experience with me by leaving a comment!
This was awesome!
Hi Jenny, Glad you liked it. You and Tony @La Lido Loca have been a big influence for me starting my channel. . Your cruise channel is welcoming & informative. Thank you!
This was so interesting! Thank you. It's tempting me to want to try it. So tired of getting lousy coffee, even expensive ones from various coffee clubs.
Thanks for our comment! It isn't hard or really expensive. After getting the hot air popcorn popper and green coffee, try a couple of roasts and see how the coffee turns color. Watch carefully after first crack because you will want to dump the coffee soon after that. If you keep it in too long it will get really dark and all of the flavor turns to more of a charred ashy kind of flavor... Once you get the hang of it you won't need the clubs and it costs a lot less too!
Nice production! I could go for another cup of coffee right now.
Thanks Gary! I'm glad you enjoyed it.
Charbucks. Love it!
Yep - Thanks for watching my video Robbie!
Keep up with your great work. I have really learned much fine information on home roasting from your videos. I recently obtained a 'Popper' and beans and am anxious to get started. I really hope the smell is not too offensive for my apt house neighbors.
Roast with a fan in the window OR under a hood fan. That should help. Also, the darker you roast, the more smoke you will experience. Enjoy!
This is exactly how I started roasting. I used a hot air popper and the Primos Caturra. Good to know I did okay since I didn't know a lot at the time.
Hi Dody. Yep, it’s an easy entry into the hobby and the coffee is usually pretty decent. What are you using to roast coffee with and where are you getting your green beans? Thanks for sharing!
@@VirtualCoffeeLab I moved up to an SR540, and I usually purchase from Sweet Maria's. I'm still very much a novice, but have learned so much from you!
I have been roasting in hot air popper for about 3 months now. still getting the hang of it. Ive just made my best coffee yet! I first used sweet maria's, and now coffee bean corral. I drilled a hole thru the casing and into the chamber. Besides crack and sight and smell, I now use thermometer for better control. I roasted 4 horsemen blend to 460 degrees and Nicaragua to 470 degrees. I really don't think the thermometer is accurate, because most people pull at about 430. , but i now know when to pull and get more consistent results . For me 6 days after the roast is best, but everyone's tastes are differant.
Thanks for sharing your experience @CoffeeGrinder 63. How long is your total roast?
When we lived on Oahu, Hawaii from 2008 to 2011 I got particularly interested in cappuccino and roasting my own green beans (grown on Oahu) in a popcorn popper. At the time, I thought they tasted rather good, but then decided that coffee beans need a rather long roast (at least 13 min.) to develop the sugars in the beans that is not possible using an unmodified popcorn popper. I eventually began buying fresh-roasted beans at the Whole Foods on Oahu
Thanks for watching my video and for sharing. I did the same thing Mark. I was buying roasted beans from Whole Foods and even bought some green beans (I asked nicely). Have you seen the sweet marias popper? I did a few videos with it and it is a nice roaster that allows you to change air temp, and fan speed. It also holds twice as much coffee as a hot air popcorn popper.
I'd love to see a double blind experiment video to see if you can tell the difference between the air popper and drum roaster.
Thanks for the suggestion. Are you a popper roaster? Have you tried roasting the same coffee on a drum roaster and a hot air popper? I did that with the coffee I roasted here in this video. I created another video with that coffee on the roaster. There was a difference in the outcome between the two roasting devices, the drum producing a better drinking experience. BUT, a blind taste test would be interesting and I have not done that. Thanks for the suggestion!
@@VirtualCoffeeLab I have only done the air popper method with the same Primos beans. It tastes just fine to me, but I'm not a coffee connoisseur. Very curious to see what the excerpts say about this very accessible yet unconventional roasting method. I don't expect this method to be as good as a commercial machine, but i would hope it's much better than what you'd get from the grocery store!
@@VirtualCoffeeLab BTW, I saw your other video with the commercial roaster and taste testers. I'm a little surprised with their reactions. I wonder what they would have thought of the air popped coffee. Would love to hear their thoughts. I've only roasted on cast iron skillet and its difficult to keep the beans moving the entire time. The air pop method has really gotten me into home roasting. It's really quite fun and satisfying.
D Park, please watch this video th-cam.com/video/CyH7sDb556A/w-d-xo.html , especially the intro and then the first question I ask the the expert at 6 minutes and 13 seconds
I asked your question to the expert. "What is a better option, a hot air popcorn popper or a drum roaster". I asked that question because of your comment 2 months ago. The expert says that roasting is all about controlling chemical reactions over time. When we heat beans, chemical reactions take place inside the beans. These reactions form flavors. So, it is possible to roast great coffee in a hot air popcorn popper. Every hot air popcorn roast I have done taste better than any grocery store coffee.
D Park, I believe that is is more difficult to roast great coffee in a hot air popcorn popper than a drum roaster. When I roast the primos coffee on my commercial roaster, I am able to choose time for each of the 3 phases of coffee roasting. The same primos coffee roasted on both of my roasters (the popper and the drum roaster) were decent but the drum roaster tasted better because I was able to control the roast and craft the length of my dry phase, middle phase and the development phase. I will try to do a side by side comparison at tome point. I haven't forgotten your original comment from 2 months ago. Thanks for your comments.
I appreciate this video very much. I think that I over roasted the beans though because I haven't been able to get the taste I want. The roast came very fast. I have tried also varying the ratios but so far haven't found the sweet spot.
Hi Tom, thanks for watching my video and your comment. Yea, the popcorn popper roasts really fast. How dark are you going? How are you varying the roast phase ratios with your popcorn popper?
I like their parainema over the cattura
Hi Steve, I like the Pacameria varietal too. How do you use your heat gun with the bread maker? I meant to ask you that before. How long was your roast time?
I will sub!
Thanks for subscribing and watching my video!
Hi, I usually wait 48 hours before grinding. Once I was anxious to taste and did the grind right after roast. It was really bad!
Wait the 48 hrs to release the CO2 gases. It’s worth the wait.
Thanks for sharing Marilyn. Depending on the coffee I usually wait for 1-4 days. An Ethiopian washed high density usually takes 3 or 4. The Guatemalan coffee I roast regularly taste good the next day and I drink it all within the week. Peak is probably day 4
Mike, I have been looking at various options for roasters and one of the ones I am considering is the SR540. Have you done a review on this? I viewed the one you did on the Sweet Maria popper. The SR540 looks interesting.
Hi Tom, I have not used the SR540. I know many people do. I would like to give one a try but am prohibited by cost.
I load 113 grams in a 1400 watt popper, but I use the kind that blows the air up the middle. I selected a high wattage popper that had poor reviews because it blew the popcorn out. It seems to work pretty well, though it’s quite fast, especially in this warm weather.
That’s interesting. So you get a lot of bean movement in the beginning I’d your roast? How long did it take to roast?
@@VirtualCoffeeLab Well, not soo much at the beginning with the 113 gram load, that weight of charge is heavy enough so that it’s just circulating at the beginning, kind of pushing up/out of the middle and rolling out and back down towards the outside. As the roast progresses I get much more lifting.
I have a tin can that I crimped down to side into the popper and act as an extension to keep the beans in the popper. This week we were relatively humid and in the mid 80’s. I usually pull after the 1st crack cracking has nearly stopped. 3:30-3:45 from beginning to end.
I did have to jump around the safety high heat cutout on the side of the poppers tube. It was good when new, lasting past 2nd crack if I wanted to take it that far, but after about 8 months of roasting, it was tripping shortly after 1st crack begun, so I finally addressed that last week.
@@VirtualCoffeeLab I uploaded a video of a roast I did today. 80 degrees Fahrenheit 77%humidity. Nothing fancy, certainly up for suggestions. I guess a temp probe would be a good place to start.
I had been roasting some Sumatra peaberry for quite a while, and the bean movement is quite different with those.
Watched the video Duke and it was really interesting. First, I loved the bean movement. Very rare to see that kind of movement on a popcorn popper. Second, the extension tube was really cool. That does speed up the roast and seeing 113 grams in a popcorn popper move like that and then to put the lid on is a pretty good reason why you can get to first crack in about 2 minutes. It would be interesting to know when your beans turned yellow so I could see how the phase percentages worked out. Lastly, I noticed your first crack turned into a rolling second crack at the 2:46 mark of your video which was a 30 second or so first crack? You like your coffee in the darker roast level right. How did it taste?
Great job being creative with your equipment and for sharing your roast. If there would be a safe way for you to slow your roast down a little that could possibly help improve your roast.
I decided to get a bag of this particular coffee due in large part to this video and roasted up a few batches in my cast iron skillet. I roasted 112 gram batches at different levels and have been tasting them across the last few days. Interestingly the flavor seems to develop more each day with day 3 being the peak for me. My roasts have been surprisingly even, consistent timewise too. What I can say is that I have learned a lot from just a few batches thus far. First, I don't like light roast, at least not with this coffee. It tastes very much like dandelion (to me). A more medium roast turned out more to my liking. Kind of nutty but with a light apple like acidity on the end. But a darker roast (more along the lines of a fully city +) turned out perfect for me. Rich, fully body but not heavy and nutty. (As a reference I have been drinking darker roast whole bean from the local grocer for a long time now, on and off. Pete's, Starbucks, Dunkin, Eight O'clock, Stumptown etc. Thus far I like the home roasted stuff equally or better than all of these. And I used a simple method. I can imagine how good it would be with more time and thought invested.)
Now the question is repeatability. I want to roast a few more batches trying to get that same roast level. I took notes along the way. Across batches, early signs of first crack seemed to happen at more or less the same time but sight, sound and smell seemed to tell me more about when to pull the coffee than the timer. Anyway, this far it seems that I like the roast I get when I pull the coffee at the very first sound of second crack. Now I think I want to get a 4-pack sampler of single origin coffee from what seems like a second-best seller on amazon to see if I can tell the difference after roasting.
As an aside, I think I like the cast iron method this far. Not too messy and, well, I like cooking. Popcorn popper, eh, if I end up liking this, I might just skip to an SR800.
Anyway, thank you for the informative and enjoyable content.
Thanks for sharing your roasting journey Kit. I'm glad you are getting good results. It sounds like your ability to taste the differences in roast level is spot on. The end roast color is really important for you to get consistent results. Once you find your sweet spot for taste, focus on the time it takes to get to first crack, the development time and the roast color. When you can hit the same times and color you have a pretty consistent cup.
@@VirtualCoffeeLab Thanks for the tips. I will keep at it and keep watching videos!
@@VirtualCoffeeLab I figured I would leave an update after making another two small batches of coffee. Even after roasting darker the flavor of the coffee was not changing. What I think the issue was, was that the coffee beans were staying at the same temperature for too long. So, rather than adjusting the gas on the stove I preheated my pan for another minute bringing it to 450 and while that didn't change when first crack happened it seemed to make it more pronounced in the middle and the coffee took on a darker color faster. However, it got too hot, and I scorched a few beans. So, on the next round I did the same thing but at roughly the time where the pan got too hot last time, I simply turned the stove to low. That seems to have done the trick.
How it seems to have worked out for me is that a 7 minute preheat on medium low gives me a pan of 450f.Long story short, I seem to start hearing cracks at about 9.5 to 10 minutes and they end at around 15 minutes. If I lower my heat at this point and take the coffee to 17 minutes, I get what I would guess is a full city + roast bordering on Vienna. This is way longer than I thought it should be roasted but this batch is what my taste buds prefer so far.
Thanks for your video. I roast with a popcorn popper and have never been able to justify the cost of upgrading from that. I also roast with a heat gun at times and wonder if you have any opinion or videos about using heat guns. THX
Tim, welcome to my channel and thank you for your question. I know there are many roasters who are using heat guns as their heat source for coffee roasting. I do not have any experience roasting with a heat gun but I do using a hot air popcorn popper. That is how I got started. I do plan on doing some video's with different devices. My primary purpose of this channel is to share what I have learned about coffee roasting and learn what others are doing.
Are you able to control the amount of heat during your roast with the heat gun?
Here are a few videos of heat gun roasting I made last summer. I say this method stacks up to any roaster and is a totally manual art form. I love roasting coffee this way.
The first one is an closeup and the second one is an overall view with some narration.
th-cam.com/video/u9y7ai3HD7E/w-d-xo.html
th-cam.com/video/VJ7jDaDbIyM/w-d-xo.html
I just started using a Bodum Pour over and used a popcorn popper to roast the beans. I have had a difficult time with getting the right grind-some say medium-coarse while others says medium to medium fine. Is there a grind that I should be using for this pour over?
Hi Tom. A Bodum Pour over eh? That is interesting. Not sure how dark you are roasting but i would try for a medium fine beach sand grind and from there go finer. If the Bodum doesn't work out for you Tom, I would recommend you consider the clever dripper for a brew method. It is kind of a hybrid between a filter brew and a french press. It uses immersion, which is a little more forgiving as far as brew methods go.
it looks dark, if i want it little light, do you recommend i stop after the first crack like 30 seconds or so
Hello Ahmed, yes, that would give a lighter roast. I uploaded a new video roasting with a popcorn popper and it is lighter than this video you watched. It is a nice medium to medium light roast. When I ended the roast first crack was just ending.
Thank you! Great Video! I want ZERO Acidity and a Smoky Chocolate flavor...(everything you don't want lol) Basically SB French Roast. Can I achieve this with the right Sumatra bean and the Popper? Thanks...
Hi Sonny, that is a great question. It might be possible. Many Sumatra coffee does not have fruity acidity, rather earthy, tobacco and darker notes. Roast style will also affect flavor notes. I would say you might have better results with a slower longer roast than a hot air popper. I guess you could try and see what happens but you really don't have much control with a hot air popper so you might taste more char/ashy than you would smoke. The Sweet Marias Popper has more control and it is possible but I think they do not recommend going past second crack with their roaster? I'm not positive about that. You can get darker sweet notes and a nice chocolate without going for a french roast. I did a video on that called Sweet Dark Coffee with the Sweet Marias Popper.
Your supposed to wait at least 24 hrs before grinding
Hi Chris, thanks for your comment. You are absolutely correct. It might not look like it because I was wearing the same outfit but I recorded those segments on 2 different days. The coffee had rested for 2 days. Do you roast with a Popper?
Hello, regarding roasting coffee in a hot air popcorn machine - can you still use the popcorn machine to make popcorn or will this alter the taste of popcorn based on the coffee roasting process
Hi Sean, as far as taste goes, I don’t have any experience using my popper for both, only coffee. Sorry about that.
Thanks for the video, a lot of great info. I too use popcorn popper and 3.5 min into roasting i get a very oily dark roast. No idea why, even at 2.5 min. Anyone has any idea?
Thanks for watching my video Syed, popcorn poppers roast very quickly and you cannot control the heat. Your beans are getting oily because you are roasting them very dark past second crack and very fast. You can lower heat by leaving the top off during the roast. You can also lower the heat by using an extension cord. There are other tricks to try like stopping the roaster and stirring the coffee with a wooden spoon and the turning the roaster back on. This pulse method helps slow down the roast but isn’t ideal because if you pause too long you are stopping the roasting process and then when you start back up you have to build up heat to penetrate into the bean.
@@VirtualCoffeeLab thanks, i will try to incorporate the changes you suggested.
Some coffee expert said that roasting coffee beans dark was a good way to cover up poor quality beans. Is that correct and if so is the converse true, does dark roasting high quality (like some of the high end Ethiopian beans) beans mask some of the nuanced flavors? Thank You.
Hi Frank, thanks for your comment. Yes, there is some truth to masking lower quality beans. I think it is important to identify the difference between "specialty grade" coffee, which someone like sweet marias offers compared to maybe a lower quality level from that. For example, Starbucks consumes so much coffee there is no possible way for them to source all of their green coffee from specialty coffee sources or even the same farm. So, their business model seems to be to use a darker roast to mask much of the origin and produce a "bold" coffee. I'm not referring to their small lot reserve coffee, rather their main menu o coffee.
As far as roasting goes, if done properly, can potentially produce some sweetness and even citrus or fruit notes. Roasting levels can change these flavors to produce chocolates, caramel, tobacco, and other darker notes. It is all up to the person roasting the coffee to highlight the potential flavors the seed can offer based on roasting style.
Mike, I have been using a popcorn popper to roast. My last two roasting events haven't been satisfactory. I haven''t heard the 1st crack or the second. Additionally, when I turned off the popper there were many beans with chaff on them. Any thoughts on that? The beans I roasted today were fresh. I'm a bit perplexed and not sure what to do next.
Tom, i thought you were getting the Fresh Roast? Anyway, not knowing your roast times and phase percentages, I can't really offer any opinion on the taste. The chaff sticking to the bean could be because of a lack of air movement, underdevelopment OR, the bean type. So, a washed peaberry might have more beans with chaff stuck on them than say a dry process brazil. Back to the roaster, my opinion about popcorn popper for a roaster is they are a great place to start roasting but in order to really control your roast, you need to control air and temp over time. I don't think you will be able to do that with a popcorn popper. I'm sure i am going to get comments from others about this but those are my thoughts on that.
@@VirtualCoffeeLab Hi MIke, thanks for responding. I had planned on the SR540, but changed my mind an am looking at the Gene Cafe Roaster right now. In any case, I have to save my money and can't buy a new roaster anyway.
i roasted this coffee with an air fryer at 400f (max temp setting) for 22min. it works but i dont know how it compares to your method.
Hi Phong, It is hard to say but 22 minutes to roast is a really long time. I would suggest you checkout this video th-cam.com/video/vWdvkiK10R0/w-d-xo.html which talks about the 3 phases or roasting. It will help explain what happens during each stage. It might be difficult for your current roasting method to control and achieve each of these steps. Do you have a way to measure the bean temperature while it roasts? Also, roasting in a frying pan may also cause scorching/burning of the outside of the bean AND also cause uneven roasts. It is important to always keep the beans moving while applying heat to encourage an even roast AND prevent burning the outside of the bean Hope this was helpful.
@@VirtualCoffeeLab Thanks for the info. I have not tried with other roasting methods myself to really know the differences. I think the reason for 22 minutes roasting time is because the maximum temperature it can go is only 400f (monitored with a thermometer) . I once tried to roasted it as much as 28 minutes and still no shiny oil nor burning. In to 8-10min the beans are yellow to light brown. Roasting at 20min the brewed coffee has a sour taste. Sorry i did not mention stirring every 5 min. I think the circulated air also helps keeping the beans roasted evenly. I'm hoping to see more people are sharing their experiments with the air fryer methods so i can learn more.
do you need to preheat the popper 1st?
Solat, the problem with hot air poppers is the chamber is very small and the heat is pretty intense. I would say you might need to experiment and see if you notice a difference. I think that preheating a popper will speed up the dry phase but do you need that for your popper? if you are getting your beans to go from green to yellow in a really short period of time, then the answer is no. If it takes a long time to get them to yellow then yes, try and preheat your popper for about 2 minutes and then pour the bean in. How does your coffee taste after you roast it?
What is that silver dish you poured the beans into? Does it matter what I use?
Hi Nick. I just grabbed my cooling tray from my coffee roaster. You can use whatever you like. The idea is the use something that will allow the beans to cool quickly. A strainer could work too.
@@VirtualCoffeeLab thanks for the reply! This video gave me the push I needed to give roasting a shot, thanks!
Sweet Maria's is a better place to buy green coffee. Ethically sourced, many options, and not expensive. Do not buy it on Amazon, who know how long that stuff has been sitting in a warehouse somewhere.
Thanks for sharing lallalala. I talked with the farm owner at Primos. Based on what they said, they are shipping regularly to Amazon and the harvest dates not old. I ordered directly from their website as well as on Amazon and the greens were fresh. I agree that Sweet Marias is a great source for greens. I have been ordering from them since at least 2012 and appreciate how much information they provide about their product.
Such a small batch for the effort.
You are so right Jona. That is why a roaster like the Hive is a great option instead of a popper. Thanks for your comment and watching my video!
You really don’t like air poppers. 😅
Well, they do serve a purpose. hehe
One remark,don't you have to let the coffee degas for few days before testing it? For the sake of objectivity
Hello Chef E - i let the coffee rest for a day before tasting. I recorded the roast on day 1 and the tasting on day 2. I didn’t mention it in the video. I forget but I did pin it in a comment you should see at the top.