How to Roast Coffee Beans Yourself At Home - The Coffee Connoisseur's Guide

[@n.granger1343]

A for effort but as someone who's been homeroasting with DIY gear for more than a decade you need to 1) get a semi-enclosed system so the heating is more effective - you're taking too long to roast, should take ~15-20mins total, 2) build a cooling rig (old bucket, colander & extraction fan are mine) cools in a few mins. Also get some one way vent bags for storing, 1-2 weeks is too long to wait to consume - a few days is fine but up to you. Good videos regardless.

[@irefusetopay]

Thank you, all valuable advise sir.

[@n.granger1343]

@@irefusetopay Try tracking down an old breadmaker, you can place the beans in it's baking bowl & it will stir whilst you use your heatgun (I have that Ozito as well!). Chaff will still come off - you can usually remove the lid or place hole in it - often overall project is known as a coretto. You have great videos, I applaud your improvisational & problem solving approach. We need more thinkers and less blind followers so well done.

[@irefusetopay]

There are reasons why I roast coffee beans in 2 stages and only use direct heat in the 2nd stage. Let me know if you're interested to find out the roasting temperature curve considerations behind this method.

[@philipdeppen3189]

The problem with Ethiopian beans are the quake beans. They are beans that aren’t fully matured on a fully matured crop. They can’t roast right so they end up lighter colored and they affect the taste. Just remove the light colored ones those are the quakes. It’s not that they didn’t roast uneven it’s just those quakes can’t develop right.

[@irefusetopay]

Interesting fact, thanks. As you see, my roasting method is quite primitive, the beans always have uneven colors to some extent. I guess my pallets need to be more sophisticated to pick up the notes of underdeveloped beans. I'll pay greater attention to the taste tomorrow morning.