Did you seriously put a hot pan on carpet? Haha. First of all you fail. You dont just let the beans sit there for 3o seconds. thats the fastest way to get a burnt bean. If you look at professional roasters, be they drum or air roasters, they ALWAYS keep the beans moving. The beans crack because they are expanding. Beans lose water weight and expand in size. Coffee really shouldnt be roasted more than 20 seconds into the second crack. I bet this coffee tasted like acetone lol.
@lutherdriggers I hardly consider my comment insulting and I apologize if I came across that way. Im glad you found some useful information in that though. And I wasnt paying attention to the door being in the kitchen lol. I thought you went to like the living room or something and it looked alot like carpet for some reason. Anyway good luck on your coffee roasting. I roast in a cast iron skillet at home which is pretty hard in a way but it holds heat so well it is also easy in a way. Good day!
@inferniorum heh, I knew so little about coffee/roasting (I agree with you, they are blacker than starbucks!) back then that the green beans I bought for this were probably hardly worth the trouble anyway... I buy from a good roaster now for consistency.
if you do this often you might want to lift the pan off the burner to mix up the beans... i tend to do many different expermiments a few times each, so right now I'm just buying coffee and focusing on brewing it (see my pavoni video :D). If I take up roasting again I'll do this or use a popcorn maker.
I have a coffee roaster (Imex CR-100). It´s very easy to use: You put in the beans in and heat it 8-13 minutes. They get brown, but so far, I never achieved to get flavour in the coffee; the taste is somehow "flat". Okay, I didn´t know that you have to wait a few hours/days before you grind them.
you manual says use oil so that the company won't have to replace you pan if you get something stuck to it. you don't need oil with coffee, no matter what pan you use. i suppose you mean lid - the lid is there to keep the beans in the pan and reduce the smoke that is released. happy roasting.
No, it´s a teflon pan and they say it´s fragile. Indeed I´ve seen a lot of teflon pans that got brown. However, I think, they overdo it, and it should be fine if I put the beans in w/o oil, as they contain oil. But then, the manual also says, I can only put the heat 2/3, and I would prefer to set it to full power (like over real fire) and stir more often at the same time.
No, I won´t add oil. I could use the teflon pan at half heat, but I´m not sure if the beans lose enough oil to cover the pan (I don´t think so). So I will use my stainless steel wok, which I can set to full heat. There´s only one shop in my city which offers raw coffe, and only two sorts: ethiopian and columbian. I think, I´ll try ethiopian for a start, because you can roast it darker (and make espresso).^^
good espresso may be less dark than you think. some major companies overroast their subpar beans to mask the fact that they aren't very good. compare with a small scale roaster which gets good reviews by coffee enthusiasts. "roasted on" dates are a good sign, shelf lives of less than 2 weeks are a good sign etc. overroasting kills crema production too.
well spotted ^_^. the little hole doesn't hurt. a warped lid or bad seal would let out a lot more smoke. also, the lid needs to fit properly for the shaking. tight fitting would have been a better way to describe it... but I can't change it now x)
Thanks for posting this video. I have used your technique many times now and had very tasty results. It's hard to keep the beans from getting a few burned spots so I may try with less heat next time. The shaking is so loud I have to wear ear protection. Shaking it non-stop becomes a little tiresome but the gagging on smoke is totally worth the effort.
Yeah well I was a proud Canadian 11 years ago and then became an unproud American until a few weeks ago when Obama was elected. Now I'm actually a proud American! But I still have a canadian accent too. I have 3 pounds to roast now. Aloha
Yeah thanks for posting this. Are you Canadian? Slight Canadian accent eh. I'm growing coffee in Hawaii in my backyard and can't wait to roast some of my own. Mahalo.
Turn off the music!
kanspam 1 year ago
Did you seriously put a hot pan on carpet? Haha. First of all you fail. You dont just let the beans sit there for 3o seconds. thats the fastest way to get a burnt bean. If you look at professional roasters, be they drum or air roasters, they ALWAYS keep the beans moving. The beans crack because they are expanding. Beans lose water weight and expand in size. Coffee really shouldnt be roasted more than 20 seconds into the second crack. I bet this coffee tasted like acetone lol.
matty1988TJC 1 year ago
@matty1988TJC there is some useful (non obvious) information hidden in your insults:
1. The beans should constantly be moving while roasted.
2. No more than 20 seconds into the second crack
3. This is not, in general an optimal method for roasting coffee.
lutherdriggers 1 year ago
@matty1988TJC there is some useful (non obvious) information hidden in your insults:
1. The beans should constantly be moving while roasted.
2. No more than 20 seconds into the second crack
3. This is not, in general an optimal method for roasting coffee.
Thanks for your kind thoughts (but not for you inane, unkind ones).
lutherdriggers 1 year ago
@matty1988TJC there is some useful (non obvious) information hidden in your insults:
1. The beans should constantly be moving while roasted.
2. No more than 20 seconds into the second crack
3. This is not, in general an optimal method for roasting coffee.
Thanks for your kind thoughts (but not for your inane, unkind ones).
lutherdriggers 1 year ago
@matty1988TJC there is some useful (non obvious) information hidden in your insults:
1. The beans should constantly be moving while roasted.
2. No more than 20 seconds into the second crack
3. This is not, in general an optimal method for roasting coffee.
Thanks for your kind thoughts (but not for your inane, unkind ones). And no, my kitchen is not carpeted.
lutherdriggers 1 year ago
@lutherdriggers I hardly consider my comment insulting and I apologize if I came across that way. Im glad you found some useful information in that though. And I wasnt paying attention to the door being in the kitchen lol. I thought you went to like the living room or something and it looked alot like carpet for some reason. Anyway good luck on your coffee roasting. I roast in a cast iron skillet at home which is pretty hard in a way but it holds heat so well it is also easy in a way. Good day!
matty1988TJC 1 year ago
Hhaha, these beans looks sooo burnt. And you never store beans in a freezer. Wow, what a waste beans
inferniorum 1 year ago
@inferniorum heh, I knew so little about coffee/roasting (I agree with you, they are blacker than starbucks!) back then that the green beans I bought for this were probably hardly worth the trouble anyway... I buy from a good roaster now for consistency.
lutherdriggers 1 year ago
Hi!
How do you store them before consumption? Fully "open air"?
Hewson60 2 years ago
Everytime I watch this video, I´m getting very hungry (like I do when I smell coffee).^^
Hewson60 2 years ago
How often do you replace your electric burners?
melonheadyt 2 years ago
if you do this often you might want to lift the pan off the burner to mix up the beans... i tend to do many different expermiments a few times each, so right now I'm just buying coffee and focusing on brewing it (see my pavoni video :D). If I take up roasting again I'll do this or use a popcorn maker.
lutherdriggers 2 years ago
I have a coffee roaster (Imex CR-100). It´s very easy to use: You put in the beans in and heat it 8-13 minutes. They get brown, but so far, I never achieved to get flavour in the coffee; the taste is somehow "flat". Okay, I didn´t know that you have to wait a few hours/days before you grind them.
Hewson60 2 years ago
Is it very important for the flavour to let the lit on the pan?
The manual of my pan says, I can´t use it w/o some oil, but I think a stainless steel pan is also working well
.
Hewson60 2 years ago
you manual says use oil so that the company won't have to replace you pan if you get something stuck to it. you don't need oil with coffee, no matter what pan you use. i suppose you mean lid - the lid is there to keep the beans in the pan and reduce the smoke that is released. happy roasting.
lutherdriggers 2 years ago
No, it´s a teflon pan and they say it´s fragile. Indeed I´ve seen a lot of teflon pans that got brown. However, I think, they overdo it, and it should be fine if I put the beans in w/o oil, as they contain oil. But then, the manual also says, I can only put the heat 2/3, and I would prefer to set it to full power (like over real fire) and stir more often at the same time.
Yes, "lid", sorry.^^
Hewson60 2 years ago
heh, teflon is frustrating. a bit of oil probably won't hurt, let me know if it tastes funny.
lutherdriggers 2 years ago
Hi!
No, I won´t add oil. I could use the teflon pan at half heat, but I´m not sure if the beans lose enough oil to cover the pan (I don´t think so). So I will use my stainless steel wok, which I can set to full heat. There´s only one shop in my city which offers raw coffe, and only two sorts: ethiopian and columbian. I think, I´ll try ethiopian for a start, because you can roast it darker (and make espresso).^^
Hewson60 2 years ago
good espresso may be less dark than you think. some major companies overroast their subpar beans to mask the fact that they aren't very good. compare with a small scale roaster which gets good reviews by coffee enthusiasts. "roasted on" dates are a good sign, shelf lives of less than 2 weeks are a good sign etc. overroasting kills crema production too.
lutherdriggers 2 years ago
Yes, indeed! I have a very good espresso from Illy which is about as brown as "normal" coffee.
Hewson60 2 years ago
Hey there, you say over and over that you want us to use a lid that seals but yours has a hole in it!!!!!
phillipmccrevis 2 years ago
well spotted ^_^. the little hole doesn't hurt. a warped lid or bad seal would let out a lot more smoke. also, the lid needs to fit properly for the shaking. tight fitting would have been a better way to describe it... but I can't change it now x)
lutherdriggers 2 years ago
Thanks for posting this video. I have used your technique many times now and had very tasty results. It's hard to keep the beans from getting a few burned spots so I may try with less heat next time. The shaking is so loud I have to wear ear protection. Shaking it non-stop becomes a little tiresome but the gagging on smoke is totally worth the effort.
phillipmccrevis 2 years ago
great to hear this was useful! i've got a lever action espresso machine now and I hope to poste vids from that too.
lutherdriggers 2 years ago
Yeah well I was a proud Canadian 11 years ago and then became an unproud American until a few weeks ago when Obama was elected. Now I'm actually a proud American! But I still have a canadian accent too. I have 3 pounds to roast now. Aloha
liamselwyn 3 years ago
Yeah thanks for posting this. Are you Canadian? Slight Canadian accent eh. I'm growing coffee in Hawaii in my backyard and can't wait to roast some of my own. Mahalo.
liamselwyn 3 years ago
growing coffee! i wish i could do that :). yeah canadian. cool that you can hear it --> kind of a proud canadian.
lutherdriggers 3 years ago
nice video! I enjoyed it. The smoke alarm is great as well. Were you listening to the music in the background? If so; good choice!
technogumbo 3 years ago
music... yes some kmfdm at the beginning. I added the song from Carl Orff's cantata when I edited.
lutherdriggers 3 years ago