How to Roast Coffee with an air popper
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- เผยแพร่เมื่อ 28 ส.ค. 2013
- www.homeroastcoffee.com/pages/... Follow this link for Easy to read Home Coffee Roasting directions.
Hey this only our second video so bear with us, but we hope you learned something new about roasting your green coffee. - แนวปฏิบัติและการใช้ชีวิต
Super video! Can't wait until my order arrives to try this out for myself. Thanks so much for all these videos. This is so much fun.
Great video. You made the two 'cracks' easy to understand. Part of my research before my Kelvin roaster arrives.
I made popcorn with my air popper last night--first time I've ever done anything but roast Ethiopian beans in that thing. And it worked!
Very clear and informative! Thank you!
Wow!!
Wonderful and really helpful~
I was looking for the wisest way roastering coffee at home.
I just ordered my first batch of raw beans! Can't wait!!!!
I just roasted my first coffee beans. Put them in a glass. First, they didn't smell like anything. After about an hour, the beans smelled like chocolate. Simply amazing!!!! I can't wait to grind them and drink them tomorrow. I am really excited now about this. It's hard to wait a day.
Welcome to great coffee! DIY is the best way to get Fresh quality coffee, it just tatses better!
Great video. Easy direction and no fluff
Roasting great coffee can be so easy. Or if you wish you can make it as complex as you like. Thanks for the nice comment. Scott
I love coffee ! Simply and perfectly explained thanks to your beautiful video !
Thank you! I love coffee too, and was amazed to discover how good fresh roasted coffee can be, and how relatively easy it is to roast.
I think you might be a mog...you're your own best friend! Cute pup photo.
*Roast on!* Great job Love it!
Thank You! Have fun and great Coffee.
Thank you for this excellent introduction to the basics of inexpensive coffee roasting, very informative and a great step by step with a good idea of gaps to experiment with weights temperature and timing to achieve different roasts and good encouragement to experiment till you find your perfect result ( everyones taste is different despite what coffee snobs try to impose ). I think the best way is to get plenty of one type of bean and roast batches from light to dark then grind and brew each one to see which suits your taste. Well that is my plan !
Good plan. You will be amazed at how different a coffee can taste just by changing the roast. You don't need to spend alot on a coffee to have great coffee. Have fun and enjoy your coffee!
If you find that your hot air popper is getting too hot, you can get one of the orange outdoor extension cords and plug it into that. The extra cord length cuts the current down a little. Mine works well with a 50’.
Good idea, the best answers are often easy to do. This can be a common issue with the Hot Air Popcorn poppers.
I just roasted my first batch of your Columbia Supremo in West Bend 1500 watt. It went from first crack quickly into 2nd crack. It took 5 minutes. So I probably have a city roast on that one. My second batch I pulled as soon as 1st crack slowed and beans were noticeably lighter. I love the smell. Can’t wait to try a cup in a couple days. I used 4.7 oz green beans and had a little trouble with them jumping out so I might go up to 5 oz next time.
Sting, There are a couple little things you can do to keep beans in, put something thin under the front feet to tip it back a little away from the chute, find a soup can that fits snugly in the top of the popper so it won't go all the way down and cut both top and bottom off can and remove the label. This makes the roast chamber taller so the beans won't get out, just don't touch it as it will get very hot, take it off with an oven mitt when you pour out the beans.
I have a 1440 watt Orville Redenbacher’s popcorn maker so I think it’ll work.
Thank YOU!!!!! We just did 3 batches of 135 grams per your instructions.All batches were successful. Not perfect, but we will drink the coffee anyway!!!!
So Cool! Don't worry about being perfect. Enjoy your own Roasts, Enjoy the Coffee!
Perfect. Perfect is difficult to achieve and may get in the way of roasting coffees that taste great to you. By now you have noticed that some of the finest coffees will vary in size and dencity and therefore will roast a little unevenly. There are several ways to try to even out your roasts like starting at low temp for a couple minutes to even out moisture, higher fan speeds and more agitation, but the real question is HOW DOES IT TASTE.
I’m thinking that adding a soup can chimney as mentioned would keep chaff under control. Of course it would very hot , but how about adding wooden drawer handles to each side by screwing them through the wall of the can.
There also can openers that remove the lid while keeping the top and bottom bead, this would aid thee can’s stability.
Absolutely add whatever to the can that makes it work for you, they will get very hot. The chaff will still blow out of the top of the can but the can will keep the beans that bounce up in the roaster. Have fun with it. Roast On!
Great HOW TO vdo. I feel like I will have to give it a try meow! (yeah, you know...gotta try to fit 10 in....)
Found the 1500 W model as in the video, for 7.00 at a thrift shop, gave it a good clean up and made my first batch... WOW, it's so easy I feel guilty :)
Amazing isn't it. Great coffee can be so easy.
Kal Poulard I have two of the West Ben poppers. I use a soup can to extent the roasting chamber. I recently started using Bodhi leaf .com coffee beans. Cheaper price fast turnaround time.
I turn mine off a few times so it doesn’t burn. Air popcorn machines are too hot. Stir for a couple of minutes each time. About 12 minutes works well
For most of us the taste profile produced by the classic 1500 Watt or 1200 Watt Poppery is about right. Stopping the
machine may cause your beans to scorch on the bottom producing a bitter or burnt taste. Roasting too slowly can cause a Baked profile that leaves a dull coffee taste rather than the bright cup most of us enjoy. I would try increasing the amount of beans that you start with and stir in the beginning to slow down the roast a little rather than stopping the roaster mid roast. If the beans get too cool the Malliard reaction will stop and will NOT restart regardless of how hot the roaster is.
starbucks pike place coffee is 2nd crack for there beans
Any thoughts on the new WestBend popper? Still 1400 watts. Seems like these vintage ones are hard to find now.
I tried one a couple years ago but it was not hot enough for me. Though I don't beleieve the one I tried was 1400 Watts so this may work. It also depends on how you want your coffee to taste, some people think the old West bend is too hot to work but then I wonder why the old West Bend is SO popular for home coffee roasting (there are sites dedicated to using and modifying them for coffee roasting)?
Nice video but I would like to know the temp readings you were getting? I have a Whirley Pop and want to try on Orville Redenbacher hot air popper. I've been stopping about 415-420 degrees. Tried to get to dark roast about 440-450 degrees but the coffee tasted burnt and gross, looked nice though.
Remember that coffee creates it's own heat as it roasts AND the accuracy of thermometers can vary so this is an area I think each of us has to figure out with our own equipement. The rate of change in the coffee increases when you reach first crack, this can be controlled somewhat, but be aware that your reading of 417 degrees can taste vastly different than what you get at 421 degrees. Also, your coffee will continue to roast and darken a little after you remove the heat. Coffee roasted to 440 degrees will taste burnt and gross to most of us.
Just trying to get my terminology right... I like a medium-dark roast... what is that considered? Is that a full city or a full city plus? thanks :)
Always start a little lighter than the color you want, 1 because better coffee has more to offer at lighter roasts, 2 because the coffee will continue to darken after you remove it from your roaster. For My guide (with pictures) go to homeroastcoffee.com at the following link and select the "Roast Levels" free download guide. homeroastcoffee.com/pages/free-coffee-roasting-downloads
more like full SHITTY and full SHITTY plus
Wow... Thank you very much for your inspiring video..
How bout put it in an oven with Rotisserie drum? It should work well.. 😊
You can roast in an oven with a Drum it will work, but it is hard to hear the sound of First Crack and hard to measure bean temp.
@@scottb4843 yes.. But you can modify the heating temperature for the oven and there is a fan in the oven. So basically like a mini roaster.. If you want to you can modify the lamp to white. So it will get a clear view of the coffee
Thank you for this video. Quick question, does sealing the bag right away introduce moisture to the beans from the inner temp, or a) are they cool enough that there isn't moisture, or b) the inner heat is negligible to create any moisture ?
You want to cool the beans to about room Temp before putting them in the bag, there should be very little moisture left in the beans after the roasting process.
That’s not a roasting pan but I want that screen deal. No idea what it is called!
Does it matter if you roast back to back on the popper? For example, do you need to wait for the popper to cool down a little before starting the second roast?
It will make a difference in the roast but it can be done. The second roast will go faster and be brighter. Best to let it cool for at least a few minutes in between roasts while you cool and bag your first batch of coffee beans. These are pretty basic (cheap) appliances and probably won't last long if you do a bunch of consecutive roasts. I often let mine run empty for about a minute before doing my first roast.
@@homeroastcoffee6063 Oh, I see. By "run empty," do you mean that you turn off the popcorn popper for an entire minute to let it cool? Or do you mean you keep the power ON and let the popper's motor running?
@@ultrakwon Before doing your First roast, turn On the popper without any coffee in it to let it warm up, stop the popper, then put in coffee and start your first roast.
I just ordered 5 pounds of green coffee beans from you. The Ethiopian and the Nicaraguan beans are delicious. I will be ordering more soon. I also am using an old cyclonic air popcorn machine. Unlike you, I am having trouble keeping the beans in the container when they begin to expand and dry. The plastic cover is basically useless, but I think that a small piece of hardware cloth across the top will be more helpful. Any ideas that you think would be better than using hardware cloth?
I find that if I put something thin like a ruler under the front of the popper it helps keep the beans in, but it has to be just a slight tip up. Or, You can increase the height of your roast chamber by simply finding a soup can that fits snugly (so it won't move or fall out, you can't touch it) into the top of your popper. Obviously you will remove the top, bottom, and wrapper from the can (soup too, as well as sharp edges), and it can't block the air vents. Use Caution if you try this, the can gets very HOT, use oven mits or hot pads, don't touch the can. The added height of the can helps keep the beans in but still lets the chaffe fly out.
@@scottb4843 I just tried a soup canned that is a little larger than a standard soup can. It worked just fine. Where do I send the payment for your consultation? LOL
@@jackwebb437 No charge, it's an old trick, these make great coffee roasters and still have many Fans.
@@scottb4843 a friend came over for lunch today. He too is a coffee aficionado. We stood on the cold back porch this afternoon and roasted a pound of beans.
Also wanted to let you know that I rewired the Poppery air popper. Now when you plug in the popper the fan runs continuously. This way you can shut off the heating element and use the fan as the cool down. This way it also helps to cool down the air popper. Thereby you are protecting the machine.
Been a good day. Home roasted coffee beans, Homemade Italian sausage, homemade Jewish rye bread, and a cheese frittata. Also homemade ginger beer. All for lunch.
Thank...how ur machine can run non stop..... Not auto cut ?
It' a 1980s popcorn popper, it goes until you turn it off.
what is the temperature(Celsius) this machine gets? ty
that depends, which model, watts, age, etc.., these can get more than hot enough to roast coffee.
i accidentally ordered 1200 watt westbend will that work
Should do.
How long do you wait for degassing after roasting the coffee?
This is a matter of much discussion lately. I prefer 1 day to 2 weeks at most, to me it has less taste after about 10 days. Some people say they like even more time to rest, it can be used right after roasting but you will get a bunch of foam when you brew it.
Can't tell, so assuming you're using an ordinary fan, can you elaborate to make sure I have something I can sue, or pick up a small fan. Thanks. Can't wait to try roasting my own coffee beans.
Kim, You don't NEED the fan, you can softly blow across the beans as you shake them to blow away the chaff, or doing it outside a breeze can blow away chaff, or get a small fan on LOW. I no longer use the fan myself, I shake the beans up in the air and catch them in a roasting screen letting the wind blow away chaff. I assume here you are referring to the fan used to cool the beans After taking them out of the roaster. The key is very little wind is needed, a stong fan will blow your fresh roasted beans all over.
@@scottb4843 Thank you for your very detailed response. I've seen your video's and it seems the air popper is the easiest, but in your opinion, does it provide better results than the whirly popcorn popper, which you sell with your coffee? Since we live in northern Wisconsin, and winter months mean doing this outside might not be an option, looking for the least smoke and smell. Thanks again.
@@keverett256 That all depends on your taste and skill. I have seen roasts from a skillet and spoon that equal any done by expensive machines. The more coffee the more smoke, you can do the roasting inside by using the vent fan on your stove while roasting then shake off chaff outside. Many people think cooling the beans faster after the roast is better so being in WI is good. Use something you have already to try the first time or two before sinking $ in it, if it can get hot enough it can work.
@@homeroastcoffee6063 once again, thank you so much. Greatly appreciate the response. I don't have a hot air or a whirly pop, so I'll see if I can find an air pop at Goodwill or order a starter set from you. Or maybe both and see what works best for me. Can't wait to try.
Thanks for the video. 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?
Find a way to lower the heat, you want to slow down that roast. Read the other comments below for ideas like lowering voltage, using more or less coffee, using a can with both ends cut out to extend the roast chamber.
@@scottb4843 thanks i will make the changes
the easy way i do it out side, i do it by color not by time . i use a pan to water to cool the beans. Let dry and de= gas wheelchair larry
Your'e no actually putting your hot beans in water are you? Just cool them over a fan.
put in water it's faster and easier you have to de gas them anyway. for a week or so?
I don't really time them, because each batch is different.
I go by the color and smell, and small batches are easier to control and faster.
if the batch is bad? i don't waste beans sometimes i use my BBQ its really fast fans are just more stuff i need thanks for your reply to wheelchair larry@@scottb4843
You shouldnt let the temperature get that high. You will kill the aroma and the coffee will taste like Starbucks or any other American coffee. It is difficult to keep temperature low enough though, because after the first crack the process is endothermic. A second crack is the sign that the aroma molecules have been fully destructed and carbonized. No matter what preference one has regarding the lightness of the roasts, this is simply wrong.
What should be the right, temp, then? As you said I taste my coffee with less complex aroma (beans and beverage, both) thanks!
Well he deliberately wanted a shitty American roast, he mentioned that. I think he is wasting money on these green beans, he should stick to Folgers.
Power Beast hi
I don't understand how these coffee experts like to roast dark or medium to dark. Medium is okay but light is the way to experience the true aroma.i usually stop 30 seconds into the first crack i hear. What's your stop point with these air poppers?
@@adam3d851 Perhaps there is a Reason they call it an "American Roast", in blind taste tests the vast Majority of Americans prefer this roast. That doesn't mean it is the best for you, just basically popular. This video is to help Beginners learn how Easy it is to Start roasting your own coffee. There are an infinate number of ways to vary the roast once you have an idea of what you are doing and what you like, even with this machine (it is a VERY popular roasting method). To tell People there is only One way coffee is good would be terribly short sighted.
Nice video minus the damn clicking noise while panning.
Pour the beans in slowly.
*dumps beans in
I like Double French, I'm part of the *DARK SIDE OF THE ROAST 😈*
No problem. The hot air popper works great for dark roasts. I may prefer light to medium roasts but the point of doing it yourself is that you can have your coffee roasted just the way you want it. The idea of my videos is to help people get started in home coffee roasting, to show how easy it can be. How you develop your roasting talent and taste beyond that is up to you, and that is perfectly ok.
Picked a similar machine (presto) at goodwill for $3. Hopefully it will do a better job than my $5 cast iron skillet (also from Goodwill)
Also, FUCK American Roast and OUNCES.
Please for the love of baby Jesus do not use comic sans.
Glad you noticed, Thanks!