Absolutely awesome video, you are so generous with sharing your knowledge. I've seasoned my drum and about to do my first roast, but thanks to you, will spend more time getting intimate with the green beans before dumping them in the roaster. Thank you.
Geeking out and gaulk session priceless information, with eye candy description, my display box will be does and don't from inexperience home roasting to (better home roaster) more experienced my passion is trying to bring out the best flavors thanks for the vine😉
A person could search TH-cam for equivalents of this. A person would not find one. Just to mention. Not, by A LOT, "super long". How about an Eleven Part woodworking bench building video w/ each segment running over an hour (sometimes notably so). Mike
Newbie: I have roasted using a 500° oven, air popper, cast iron, manual churn popper on electric stove. I have tried stopping after 1st Crack, between 1and2, 2, till I see oil. Nothing impressed me. B4 I buy more greens I am buy8ng whole bean roasted. I have tried brazil,honduras,columbia,guatemala I assume it's my error Or can you recommend a bean that you have got expected results.
Did you wait at least 2 days after roasting for what I call "peak flavor"? Central/South Americans are usually "crowd pleasers" so they usually don't have intense flavors in any one category. Do you want a cup with intense flavors? What is your brewing method? What is your source of water?
Maybe give an air roasting method a try? We have a low cost $29) machine called Poppo that roasts 120 grams or so at a time. It is a bit fast but roasts very evenly. The reason I suggest this is I notice all the methods you have tried are primarily "conduction" types, transferring heat to bean via a hot surface. And this is difficult not to scorch coffee and gives a particular flavor. I would suggest trying an air roasting method!
@@SweetMariasCoffee He did say he tried an "air popper". @WildManDanWMD did you try an air popper that has the air vents on the bottom that are at the outer edge of the popper chamber to ensure it spins the coffee and not one with a flat grate across the entire bottom? The latter won't work correctly.
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Thanks Tom. Appreciate you doing this. Learned a lot as always. Enjoyed meeting, talking to you and Julia at expo last month.
Thank you for doing this. It is really interesting and i loved the history stories
Absolutely awesome video, you are so generous with sharing your knowledge. I've seasoned my drum and about to do my first roast, but thanks to you, will spend more time getting intimate with the green beans before dumping them in the roaster. Thank you.
Geeking out and gaulk session priceless information, with eye candy description, my display box will be does and don't from inexperience home roasting to (better home roaster) more experienced my passion is trying to bring out the best flavors thanks for the vine😉
Good call ... saving a little of your best (and worst) roasts would be really helpful!
A person could search TH-cam for equivalents of this. A person would not find one.
Just to mention. Not, by A LOT, "super long". How about an Eleven Part woodworking bench building video w/ each segment running over an hour (sometimes notably so).
Mike
Newbie: I have roasted using a 500° oven, air popper, cast iron, manual churn popper on electric stove. I have tried stopping after 1st Crack, between 1and2, 2, till I see oil.
Nothing impressed me.
B4 I buy more greens I am buy8ng whole bean roasted.
I have tried brazil,honduras,columbia,guatemala
I assume it's my error
Or can you recommend a bean that you have got expected results.
Did you wait at least 2 days after roasting for what I call "peak flavor"? Central/South Americans are usually "crowd pleasers" so they usually don't have intense flavors in any one category. Do you want a cup with intense flavors? What is your brewing method? What is your source of water?
Maybe give an air roasting method a try? We have a low cost $29) machine called Poppo that roasts 120 grams or so at a time. It is a bit fast but roasts very evenly. The reason I suggest this is I notice all the methods you have tried are primarily "conduction" types, transferring heat to bean via a hot surface. And this is difficult not to scorch coffee and gives a particular flavor. I would suggest trying an air roasting method!
@@SweetMariasCoffee He did say he tried an "air popper". @WildManDanWMD did you try an air popper that has the air vents on the bottom that are at the outer edge of the popper chamber to ensure it spins the coffee and not one with a flat grate across the entire bottom? The latter won't work correctly.