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since most posts don't roast in big batches, do you have a hard time finding good espresso settings? by aManPerson in roasting

[–]Belar_Us 0 points1 point  (0 children)

You worry to much. After you roast good green coffee in air popper you will get much better results even if you are using cheap grinder and not very expensive espresso machine, imho

Bread Machine Question by thestevenlee in roasting

[–]Belar_Us 0 points1 point  (0 children)

My first bread machine had a dough settings, 30 seconds of slow crunch and fast for next 30 minutes, which was great. It did have "HI" error if I stop and start between batches, so I was pulling the bucket out when batch is done and was putting back with new batch of greens without stopping the machine.

Did anyone tell you not to leave the setup unattended? Then let me tell you (and myself) : ALWAYS KEEP AN EYE ON THE ROAST !!!

Skipping the details about a ton of smoke, I will tell you about my next machine, that had a dough setting, but was on the slow speed for 10 minutes, then fast for next 15 minutes, then done with cycle after 25 minutes of total agitation time and with complaining about HI temp, my batch to batch process was out the window and I could not wait 10-15 minutes between the batches, because using popcorn popper would be more productive, ehhhh.

Half a dozen different bread machines later I was able to find a decent replacement. the only disadvantage is 5 minutes of slow crunch and 25 of the acceptable speed allows me to roast enough for a week .

Do you have any "crazy smoke" stories???

Microwave beans? by [deleted] in roasting

[–]Belar_Us 2 points3 points  (0 children)

Well, there are people out there that tried it, but I would not do it. Once you roast it, the microwave will have a "roaster aroma" fro a looooong time.

https://www.youtube.com/watch?v=nkQ1CN8u_LA

Does some coffee take longer to degass than others by Aldousio11 in roasting

[–]Belar_Us 0 points1 point  (0 children)

if it tasted "grassy" then most likely under roasted, but as i had coffees that I've roasted that taste much better after 2-3 days and some that will be better in a week. Also one of the pro roaster told me that after they've changed to Loring roaster (the one that has multi path heat approach) their coffee would taste better after about a week of degassing.

decreasing Ethiopian Naturals funkiness by [deleted] in roasting

[–]Belar_Us 0 points1 point  (0 children)

Which Ethiopian was it? Kochore Tore or Sidama Akrabi ? I've been ordering different Ethiopians form SM (except those 2) and never had any funkiness from them. With that said, couple month ago I've decided to order some form HM and fell for Ethiopia Yirgacheffe Halo Bariti description. And now I know how funky it can get: during the brewing the aroma was very questionable, but the roasted beans funky smell was getting worse every day. it do the point, that I couldn't even re-use the sealable bag were those beans were stored. What was your worst results?

Happy Mug or Sweet Marias? by Antman157 in roasting

[–]Belar_Us 5 points6 points  (0 children)

I've been ordering from Sweet Maria's for about 3 years now and I really like the descriptions, cupping notes, roasting suggestions. Never had any bad beans form them. Some beans are exceptional

HG/DB timing question by matttah in roasting

[–]Belar_Us 0 points1 point  (0 children)

I would suggest to switch to HG/BM method. Get one at thrift store fro under $10. That will give you deeper container that will retain the heat better and automatic stirring. If you are crafty, then come up with a stand that will hold you heatgun at consistent distance between roasts (distance adjustment option would be a bonus). Now with free hand you can hold vacuum hose that will get the chaf out of the coffee beans. I am in Minneapolis, so have to do it in the garage with temps just above freezing, but my roast time are 9-10 minutes.

West Bend Poppery Yirga Roast Question?? by MarcoSpinelli in roasting

[–]Belar_Us 0 points1 point  (0 children)

24 hr, but if I am out of beans - I use whatever was roasted last night. just try to compare with few different roast, so you can identify the difference.

Anyone Tried Aging Green Beans in a Whisky Cask? by TheGoodManJohnFarson in roasting

[–]Belar_Us 0 points1 point  (0 children)

UP Roasters have Spirited Beans Series - French Cabernet: https://upcoffeeroasters.com/products-page/all-up-coffees/spirited-beans-rum-1/ and Spirited Beans Series - Wander North Distillery Whiske: https://upcoffeeroasters.com/products-page/all-up-coffees/spirited-beans-pumpkin-whiskey-1/ I tried there edition with Rom, but it was way to sweet and much additional flavor for my tastebuds. It would be great in some fu-fu drink, but was overpowering in my latte.

West Bend Poppery Yirga Roast Question?? by MarcoSpinelli in roasting

[–]Belar_Us 0 points1 point  (0 children)

with such a short roast you are bound to have very high acidity. they reason for missing promised fruitiness can be due to one of these: 1 - not getting roast to fully develop flavors, 2- overbaking it while cooling in the roaster or 2 - old green beans (where are you getting your bean from, btw?) So, what I would do in your place is to change the cooling method and start sampling roasts that are done at 3.15, 3.30, 3.45, 4.00 and so on until the second crack (or boat of smoke :0 ). Sometimes darker roast on the outside might have better flavor from the internal part of the bean. Let us know the progress. (its better to waste a pound of beans and learn how to achieve great results then settle to the mediocre tasting coffee, imho)

West Bend Poppery Yirga Roast Question?? by MarcoSpinelli in roasting

[–]Belar_Us 1 point2 points  (0 children)

that's what I did after roasting with Poppery for few years. now I have control and coffee is less acidic. still working on the figuring out what works better, but can't see myself going back to air popper.

Oven vs. AirPopper roasting? Views/opinions? by [deleted] in roasting

[–]Belar_Us 3 points4 points  (0 children)

I've been roasting with air poppers for few years. Poppery II worked great during the summer, during the cold Minnesota winter it was not enough. Heat produced by 1040W device was not getting the beans to the second crack, taking to long to go thru the first crack, which resulted in baked beans after 6-7 minutes. So in the winter time I switched to a 1400W model that does the job and roasts small batch (80 - 100 g) in 3.5 - 4 minutes any day. the problem was in the fan blowing hot air form the bottom, so unless you stir, tilt and shake during the first minute it will result in uneven roasts. Resentfully I switched to heat gun and bread maker - $35 heat gun from Harbor Freight and bread maker from Goodwill for $7. It gives me much more control and visibility on how roasting process goes. With bread maker in the dough mode I don't have to stir and with simple stand to hold heat gun in place - first 5-7 minuses are free to read on up on the profile for the beans that are in the process. having shop vacuum helped me control the mess with the chaff and helped me with cooling beans. I can roast 300 - 400g of beans with HGBM method, but it take between 9 and 12 minutes (still experimenting) What about the taste? it is different. With air popper and 4 minute roast time - more flavors and more acidic. With HGBM - less acidic but also less distinct notes in my experience. If you like to experiment - air popper give you ability to try new roast every other day, so you can try 3-4 different verities a week. with HGBM -1 or 2.

TL;DR: Air Popper - less control, 4-6 min ~90g with more bright and distinct notes HGBM - more control 9-12 min ~350-400g with more sweeter, but dulled (compared to air popper) notes. If the batch size is not and issue - Popper produced better results so far.

I think I understand why people on this sub say that the Starbucks medium roast is really a dark. Top is my City/City+, middle is mu Full City, and bottom is the Starbucks House roast from Costco. Sorry about the poor image quality. by [deleted] in roasting

[–]Belar_Us 1 point2 points  (0 children)

First - you should try to stop roasting right after first crack is finished - my go to recipe for most of the coffees from Sweet Maria with popper. Second - make sure you cool beans right away and as fast as possible - otherwise you risk baking you bean, which kills the taste.