Coffee Roasting
 

Do we still have some home coffee roasters in this group?

I still am roasting mine, just not as much...although I got an entry level espresso maker for Christmas, so I will be doing more.

When I was really active here, there were quite a few members who roasted and we would trade beans as well.

Re: Coffee Roasting
 

I haven’t roasted in a while. Been thinking of getting rid of my Behmor. Just too many hobbies.

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What model do you have?

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The original 1600. Now you got me think8ng about ordering some fresh beans. Lol. Love Brazilian coffee.

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I'm trying to get back into so I have something to drink while I smoke.

I really cut back on drinking.

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I still roast coffee pretty much every week using my Behmor 1600 Plus. I'm thinking about replacing it as I have done over 400 1/2 pound roasts with it and each roast is taking longer to finish. I now switch to manual mode during the roast and that has helped me to get pass first crack and into 2nd crack before time runs out. :cf1

Re: Coffee Roasting
 

Can you replace the heating element?

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I have been roasting since 2000, and would neve have any other coffee if I cannot help it. Once a week I do a Bible Study for men only at a local coffee shop, and have a cup there.

My wife and I do basically a 12 cup pot each day.

My Fresh Roast is about 6 years old, and I see a new one a some point int the near future as this one is showing it's age.

Just roasted the last of some Jamaican Blue Mountain for Christmas, having purchased 2# at Christmas 6 years ago.

Peace of the Lord be with you.

Re: Coffee Roasting
 

The beans were six years old, Todd? Any taste degradation due to the time?

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Did not notice any. Seems to be that as long as the green beans are kept from getting moldy - or dried out - they do not deteriorate in any way that I have noticed.

Peace of the Lord be with you.

Re: Coffee Roasting
 

I am using a SR500 for roasting, had for 6+ years now. I am wanting something bigger, I think.

I know green bean coffee has quite a long shelf life.

My roasting has been in consistent as many other things in my life.

Where are you getting the beans from? I have been using Sweet Marias and the Burman Coffee.

Re: Coffee Roasting
 

Usually Burman, but sometimes also Coffee Been Corral.

Same roaster I have.

Re: Coffee Roasting
 

Good question, but the unit is at least 5 years old and I'm really looking at upgrading to a unit that would give me more flexibility when I roast. The Behmor works great and I have been very happy with it, but I have been looking at getting the Gene Cafe Roaster.

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My espresso sample pack of green beans came in today from Sweet Maria's! Hope to get a batch roasted this afternoon.


Anyone break there's out and get back to it?

Re: Coffee Roasting
 

Decided to break out my Behmor. Didn’t realized I have 5+ lbs green beans of all flavors. Grabbed the bag of Brazil Moka pea berry and throw just under half a lb in it. Did my usual two minute warm up, then ran it at 1lb, P3, C settings. I go by sight/sound when I roast. Well, got neither of those right. First crack was so light, it was hard to hear. Next thing I know it’s rolling well into second crack and smokes billowing out. :fp Who knows, maybe I can salvage that batch.

Just ran another batch, same beans, but nearly 1lb. This time I caught it better, just coming to the end of first crack. Currently cooling. Will use it for morning coffee on Thursday.

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I would like a bigger roaster, I think.

I'm hoping to knock some out on Wednesday, latest this weekend. I got some geared towards espresso that I'm really looking forward to.

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Does the SR500 only do up to 1/2lb?

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Not even that.

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Yea, I looked it up last night. The Behmor will do up to a lb, but it’s better suited for 1/2lb batches. There’s tips/tricks you can do to roast larger batches.

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I guess it is good though. I normally get anywhere from 4-10 pounds at a time, 1 pound bags so if I could roast more, I will be more invested... the smaller batches help me save money I think...

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I have a Behmor and only roast in 1/2lbs batches as it just works better that way. :cf2

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Do you have the original 1600, or the update 1600 Plus? Wondering if it’s worth updating to the Plus.

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I have the Behmor Plus, but looking to upgrade a roaster that might give me more control when roasting. Switching to manual mode has helped a lot with getting to 1st and 2nd crack as I prefer a darker roast most of the time.

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I was reading up on what the plus can do. I like the extra control it gives, but not sure it’s worth the extra $$$ for me to upgrade.

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I haven't got to roast any of my new beans yet... Dang life just keeps me busy... Maybe next week I can!

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Any luck roasting yet?

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No sir, between life and the weather.. I haven't even hardly been outside my house other than work.

I need to as I am down to store bought ground coffee...that I have been using in my AeroPress.

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You’ll get to it when you can. I’m out of the Brazilian I roasted a while back. Back to straight store bought Peruvian whole bean. Once that’s gone, I have a bag of store bought Colombian. I’ll get back to roasting soon myself.

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I finally roasted some coffee on Sunday, can't remember what kind at the moment, but I got it done!!

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Nice! Have you tried it yet? Should be done degassing. :pn

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I have not yet. I actually had some I forgot I roasted back early in January that I am almost done with... Should be tasting the newer stuff by the weekend.

It sure smells good. I am trying to find the bag of what I roasted.

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For the Behmor roasters, you guys roast indoors at all? I really need something I can roast indoors without making a crazy mod to vent it outside.

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I'm pretty sure that the Portland guys roast in the garage. Would that work for you? Noise, dust, and odor are a bit much, according to them. Me, I let others do the roasting and trade money or cigars for the finished product.

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If I had my garage, the Fresh Roast works good. Unfortunately, my garage is not accessible as my sister is living with me and using it for storage currently. if I had my garage back, it would sure solve a few hurdles I have right now.

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I did when I had my Behmor. Roasted in the basement. Used a shop vac to clean up the chaff. Made the house smell like roasted coffee for a couple days. I live alone, so it didn’t bother me.

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I don't mind the smell at all, just settling off an alarm is my main concern.

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Mine never went off. But it’s located on the ceiling leading up the stairs.

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I guess I can just pull the few I have.

I just want to get back to roasting...I am out of my coffee and soon will be buying store bought, ugh.

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When I roasted, I set up my Behmor under our hood vent. When cooked, I vacuumed the chaff. My family didn’t mind the aroma of roasted coffee. As for the alarm, that is a problem. We pulled the one in the kitchen. I generally don’t produce enough smoke to set off the alarms in the other parts of the house. That said, I have set off the alarm in the hallways outside the bedrooms. That’s fun while roasting coffee late!

This took a back seat while I was in seminary. I haven’t returned to it as I’ve been ordering beans from Coava in Portland. Every two weeks we receive 1 day delivery of beans roasted within 2-3 days of delivery. It would be cheaper to order from Sweet Maria’s and roast my own, but I have enough projects to complete. This is one less thing I need to do for now.

I’ll get back to it eventually!

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My hood vent doesn't vent outside, just blows air around.

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Hmmm, if I don't roast dark enough to set off smoke detector, I am good. ��

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I don't normally do a dark roast... I want to make sure this unit is what I'm after before pulling the trigger. Some good dough to fork out.

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When we lived in Maryland I would roast in the basement during cold weather and use the garage during the warmer months. Now that we live in Florida the Behmor is out on the lanai and that works really well. I'm up to 483 roasts over the past 4 years and I'm considering buying a new roaster.:cf1

Re: Coffee Roasting
 

I guess I'm a bit of a noob. I had been roasting for a bit using a Whirly Pop with metal gears, outdoors on my deck using a camp stove. I like a very dark French roast equivalent so just at the tail end of 2nd crack to just beyond. Lots of smoke. I tried it the first time inside on my stove since I had a nice hood vent that dumps outside. Bad idea. Whole house stunk for a week or two. ;s

I would sift the chaff via a colander and another large bowl. I'd pour it into a mason jar with the lid offset to breath overnight and usually by morning it was usable.

I was using good beans so far as I know, Ethiopian Yirgacheffe I found on Amazon. I was getting 5lb packages, roasting 8-12 oz batches.

I saw earlier in the thread about shelf life. I read green coffee beans have a 50 year shelf live if kept cool, dark, dry, and sealed. No special oxygen absorbers or anything needed. I appreciate this thread. I have no clue about roasters but I am considering starting to roast again. I do have major space constraints but I will no longer have cold weather to contend with so that's a bonus for outdoor roasting.

I'd love to hear any suggestions on beans/roasters. I don't like acidity much in my coffee. The Ethiopian Yirgacheffe was very acidic tasting at lighter roasts but it disappeared when fully roasted. I am open to lighter roasts but I don't want the acidity that so many people tend to like.

Re: Coffee Roasting
 

Other likely unnecessary info: I do grind daily via Hario Skerton and brew in a stovetop percolator. I only drink one large 14-16 oz cup per day. At times I French press instead. I often cold brew and French press that in the summer. I found quart mason jars work perfectly for cold brew and take about 2 days in the fridge. It keeps nearly forever if you forget about it. Pressed some that was in there for months and it still tasted the same.

Re: Coffee Roasting
 

What is your process for the cold brew?

Re: Coffee Roasting
 

My manual grinder can screw directly onto a mason jar. I put it onto a quart size mason jar and grind 5 or 6 tablespoons (before grinding) into the jar. I add filtered water, swirling it around a bit along the way (to wet the grounds) so I can get as much water in as possible. Once full to the brim, I put it in the fridge and shake once or twice per day. I usually let them sit for 2 days minimum before they are ready. You can speed it up a bit by shaking more often. The gist is you want the grounds to sink because they are fully saturated with water. At first they will float.

When ready, I pour it into a French press. Press it. Then, I put half (14 oz or so) into my travel mug and the other half back into the rinsed out jar. I use the leftover the next day and refill the jar again. So, I get two large cups from each mason jar. I keep two jars rotating all the time and I get 1 large cup each day.

Sometimes when the weather gets cooler and I start brewing hot coffee I'll forget about the cold brew in the fridge. Even months later it tastes pretty much exactly the same. It won't "spoil" or go stale or anything once in the water and sealed; at least not that I'm aware of.

You get a lot of flavor this way. Cost is next to nothing. There are only two needs really. Obviously your French press needs to be large enough to accept 32 oz of coffee and you need a grinder capable of a coarse grind. You could do smaller 16 oz mason jars too I suppose if your press is on the smaller side.

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I am going to try that very soon.

How coarse are you grinding? I have the same grinder, Skerton Pro model.

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Honestly once I had it dialed in I haven't changed it. If I remember correctly 7 rotations or settings. The coarsest it allowed if I remember. It's been years since I messed with it. Please let me know what you think of the cold brew.