Hi there, what model of convection oven are you using? Do you vary the roast temp? What weight of beans are you doing? What times are you typically hitting first and second crack?
All of the ones I have now are Galloping Gourmet. I usually get to first between 9&12 and second can come anywhere from 1 to 5 min later. I really go by feel so I dont check times that often.
I'm not sure how he cools the beans down. But we use the following method and it works great.
You'll need:
1 brand new 5 gallon bucket with a lid - you cut a hole in the lid to fit the bowl so it sits about 2 inches down into the bucket. And a hole cut in the side about 3/4 of the way down to fit the vacuum hose nozzle.
1 cheap metal bowl with holes punched in the bottom and about 1/4 inch up the side.
When the beans are done roasting, put the bowl in the hole in the lid, turn on the vacuum and then dump the beans in the bowl, turn on vacuum and stir the beans with your hands if you can stand it, or with a big wooden spoon or something else appropriate.
Most of us who roast our own beans find that the flavor of a freshly roasted bean is superior to beans that may have been sitting in bags or bins for weeks or months.
I wondered the same thing for a long time before giving home roasting a shot, and I could never go back to store-bought beans. The flavor of home roasted beans can be a total 180 from that of what you're used it.
It might sound coffee-snobbish, and it might be, but it's true.
Well, TGoC, there are businesses that roast on-demand but they're expensive & shipping costs can add up. Buying green & DIY is much more inexpensive. It's like any hobby in that it can be demanding & rewarding. But hidden costs, such as storarge containers for the green & the roasted beans. Then there's the cost of the coffee roaster, Chosing the correct roaster for your needs is key. What is the best roasting temp and duration of roast? How long do you wait after roasting? Research 1st is key.
@langcjl Impresive design. I considered making one myself last year but I gave away my old bread machine. The NuWave/Stir Crazy method is working great but I just ordered a Behmor 1600 drum roaster with tax return money. It's expensive but It has many roasting options to experiment with.
The main advantage to roasting your own beans is knowing that you are not drinking stale coffee. Next you know the region where the beans originate. Store bought, off-the-shelf beans, usually come from different regions and they are likely the cheaper robusto beans. Arabaca beans are more expensive and they taste less bitter. You can research the difference between high grown and low grown coffee too. Wet process or Dry process? Organic or...you get the point. Coffee roasting is an education.
All good info. Many people do not realize that coffees from different origins and crops have distinctly different flavors. Roast you own and you get to try more beans.
This method works really great, but the only disadvantage is that all the chaffs stay with the beans inside the roaster. So how do you get rid of the chaffs?
If you look at the end when I move the roaster to empty the beans, you will see all the chaff that came out. There is a gap between the two halves that allows the chaff to escape. Any remaining chaff gets removed when cooling.
Too bad there's no smell on Youtube. I can just imagine the delicious aroma. So tell us, is it worth the price compared to ground coffee from the store?
@somegeek So very true, somegeek. I've gotten used to the smoky odor but it can linger in the house for a day or two in the Winter. In the Summer I roast outdoors. Not such a mess with chaff snowflakes either....
it is a piece of burning chaff. chaff is a skin on the beans that burns off, you can see pieces of it going around inside of the roaster and little bits that have fallen outside. You can see a pile of it at the end when the beans are removed.
thats the brand of beans i used
MrCensorman 10 months ago
I'll bet that room smelled awesome!
nakamine1713 1 year ago
Hi there, what model of convection oven are you using? Do you vary the roast temp? What weight of beans are you doing? What times are you typically hitting first and second crack?
dlygrind 1 year ago
All of the ones I have now are Galloping Gourmet. I usually get to first between 9&12 and second can come anywhere from 1 to 5 min later. I really go by feel so I dont check times that often.
langcjl 1 year ago
thank you for the info...will you let me know is it best to cool your beans asap after roasting and if so what do you find the best method
sonseeker007 2 years ago
I'm not sure how he cools the beans down. But we use the following method and it works great.
You'll need:
1 brand new 5 gallon bucket with a lid - you cut a hole in the lid to fit the bowl so it sits about 2 inches down into the bucket. And a hole cut in the side about 3/4 of the way down to fit the vacuum hose nozzle.
1 cheap metal bowl with holes punched in the bottom and about 1/4 inch up the side.
1 shop type vacuum... more after the jump
Carrie6583 2 years ago
When the beans are done roasting, put the bowl in the hole in the lid, turn on the vacuum and then dump the beans in the bowl, turn on vacuum and stir the beans with your hands if you can stand it, or with a big wooden spoon or something else appropriate.
Carrie6583 2 years ago
thanks so much for the info...I am gathering everything and looking forward to doing some home roasting....have an awesome day!
sonseeker007 1 year ago
Is there an advantage to roasting your own beans? Serious question...just wondering why you don't buy them roasted?
TheGraceofChrist 2 years ago
Most of us who roast our own beans find that the flavor of a freshly roasted bean is superior to beans that may have been sitting in bags or bins for weeks or months.
I wondered the same thing for a long time before giving home roasting a shot, and I could never go back to store-bought beans. The flavor of home roasted beans can be a total 180 from that of what you're used it.
It might sound coffee-snobbish, and it might be, but it's true.
altzmail 2 years ago
OH duh lol. That makes sense! I don't see it as coffee-snobbish most people like their food and drink to be savory. Thanks for the reply!
TheGraceofChrist 2 years ago
Well, TGoC, there are businesses that roast on-demand but they're expensive & shipping costs can add up. Buying green & DIY is much more inexpensive. It's like any hobby in that it can be demanding & rewarding. But hidden costs, such as storarge containers for the green & the roasted beans. Then there's the cost of the coffee roaster, Chosing the correct roaster for your needs is key. What is the best roasting temp and duration of roast? How long do you wait after roasting? Research 1st is key.
metaspherz 2 years ago
Check out my new bread machine roaster video. The bread machine was $4.99 @ goodwill and the heat gun $9.99 @ Harbor freight.
langcjl 1 year ago
@langcjl Impresive design. I considered making one myself last year but I gave away my old bread machine. The NuWave/Stir Crazy method is working great but I just ordered a Behmor 1600 drum roaster with tax return money. It's expensive but It has many roasting options to experiment with.
metaspherz 1 year ago
The main advantage to roasting your own beans is knowing that you are not drinking stale coffee. Next you know the region where the beans originate. Store bought, off-the-shelf beans, usually come from different regions and they are likely the cheaper robusto beans. Arabaca beans are more expensive and they taste less bitter. You can research the difference between high grown and low grown coffee too. Wet process or Dry process? Organic or...you get the point. Coffee roasting is an education.
metaspherz 2 years ago
All good info. Many people do not realize that coffees from different origins and crops have distinctly different flavors. Roast you own and you get to try more beans.
langcjl 1 year ago
looks fab, thanx for sharing
AJSwisgirl 2 years ago
Also how did you replace the plastic nut in the center? Was it easy to do? Thanks
luongdung 2 years ago
This method works really great, but the only disadvantage is that all the chaffs stay with the beans inside the roaster. So how do you get rid of the chaffs?
luongdung 2 years ago
If you look at the end when I move the roaster to empty the beans, you will see all the chaff that came out. There is a gap between the two halves that allows the chaff to escape. Any remaining chaff gets removed when cooling.
langcjl 2 years ago
Too bad there's no smell on Youtube. I can just imagine the delicious aroma. So tell us, is it worth the price compared to ground coffee from the store?
Khamomil 2 years ago
It really is worth the effort and it is also fun to do.
langcjl 2 years ago
@Khamomil the smell of roasting coffee is actually pretty rank. Nothing like the finished product smells.
somegeek 2 years ago
@somegeek So very true, somegeek. I've gotten used to the smoky odor but it can linger in the house for a day or two in the Winter. In the Summer I roast outdoors. Not such a mess with chaff snowflakes either....
metaspherz 2 years ago
Those beans look delcious! Thanks for this!
ideogon 3 years ago
what the heck is that around 2:05? Looked like a short of some kind?
Phewy 3 years ago
it is a piece of burning chaff. chaff is a skin on the beans that burns off, you can see pieces of it going around inside of the roaster and little bits that have fallen outside. You can see a pile of it at the end when the beans are removed.
langcjl 3 years ago
that makes a heckuva lot more sense! Thanks
Phewy 3 years ago