How to roast Nicaragua Natural coffee using the Hiveroaster digital dome
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- Join me for a nice slow roast of Nicaragua Finca el Pastoral Natural Organic green coffee. This was a 12 minute roast to a temperature of 417 degrees. Total weight loss 15.3%, total development time 33%.
100% delicious coffee!!!!!
I love your commitment to the coffee and your craft. The new setup comes across well, especially as we can now see the temp and time. The sound of the cooler wasn’t too loud and didn’t require any volume adjustment. I prefer chocolate notes to my coffee. Do I select green beans based on the region they’re grown or the type of bean? The description on my latest bag of House Blend is Ethiopia Guatemala, with Caramel, Dark chocolate, Brown sugar, Roasted almond. I’d be delighted to replicate some of these flavours in a home roast.
Guatemala and Ethiopia is a very good blend, best of both worlds. In general beans from the African continent are fruity and floral, the beans from the americas are often chocolaty or nutty, or both. By blending them you will get a very wide flavor band, which is awesome. By home roasting you can really get the flavors you want! Thanks for playing along and for the feedback!
So good, loving these vids. I stepped in the trap of roasting to a graph trying to nail the negative ROR. The anxiety killed me.
I would love a vid on how you would approach developing a roast profile for a brand new bean you are unfamiliar with.
next video I will discuss this, its a very important question to answer!
Well I just downloaded Instagram I really like this roster so I'll be following you there too
back to American innovation
I just purchases a Hive Roaster. Very excited! I have a question (Don't know much ....YET) but when you reached 1st crack, you turned down the heat. After you did that, I didn't hear much more crack? )r did I miss it? Are we to try to greatly slow down the cracking by turning down the heat? In my first few times EVER of roasting coffee, I am confused about 1st and 2nd crack. Does 2nd crack come immediately after 1st usually? Sorry, probably a dumb question but once I'm 'in to' something I really go crazy trying to soak it up and learn. Thanks for your videos!
Tom, welcome to roasting! First crack or as I call it “the pop” happens because steam pressure builds up inside the bean and then pops it open. Second crack is where the structure of the beans begins to break down, sounding very much like embers in a fire. If you are roasting very quickly second comes very soon after the pop. My typical goal is to end the roast as soon as the beans stop popping. Going further results in a French style
Roast with high carbon flavors. I turn the heat down directly before the pop in an attempt to extend this period of time out as long as possible. It works great for the style I am trying for, but there are infinite ways to roast, no one way is the right way. I hope this helps. If you have access to Instagram check out @hiveroaster IGTV for lots of discussion of this very subject.
@@hiveroaster2276 just roasted a batch (have no temp gauge) and tried to ‘guess that the 1st pop was coming’ and reduced heat. I believe I only heard one pop throughout and got a less consistent color at the finished roast after cool down. I think underdeveloped. Can I wait until I actually hear the 1st pop and then turn down heat?
@@tomschmude4815 you can, yes. I prefer to not as it’s difficult to slow the process fast enough as it takes 30 seconds or so to slow down and at a high rate of rise you could be half way through your target development. The key to this all is to understand how much to reduce the heat. This varies from stove to stove, a rule of thumb I use is that if the roaster is incinerating smoke then you have a positive rate of rise. If when you turn the heat down it begins to smoke and you see no difference between when the roaster is over the flame or not your heat may be too low. I roast from medium high at the start the to medium low during the development.
Would you recommend a 1group Slayer for a coffee shop?
It’s a cool machine and have a genuine slayer shirt.