I Tried Roasting Coffee At Home For The First Time
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- Опубликовано: 2 окт 2024
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For a first try... I would say this is a success! There are many things we learn from today's attempt into our future tries. Now to drink all of this coffee I've roasted...
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In the 80's, a friend showed me how to roast my own green beans on the stove in my cast iron pan. It took what felt like forever, but it did taste delicious! And that feeling you talked about in doing it yourself, was very satisfying. I look forward to seeing all your upcoming roasting methods. Maybe I missed it, but how long did this roasting machine take?
Love your show! Thank you!
i used to love morning brew but it is very US orientated being in the uk that was a shame i couldnt localize it
Let’s roast coffe together: ur not good enough for me to drink u 🤬
Also, I lover ur video, keep going!
❤❤❤
Have you tried Filter coffee from India? Tastes very different but the traditional way of preparing it feels amazing.
As someone who has been home roasting coffee semi-successfully for almost 2 years, I am excited to see you go on this journey and show others the fun and potentially money saving world of roasting your own coffee.
Where do you source your (green) beans?
@@lrom5445 I generally buy from Sweet Maria’s. A lot of their beans are around 6.80-8.00 per lb, and they are super good and traceability is great. Shipping is $8 up until more than about 15 lbs of green coffee.
How long do the beans last before roasting?
@@jcbartlett25 green coffee is good for many months (about a year) if kept in a cool dark place in a sealed bag. Some people put it into the freezer to store it for even longer without losing any freshness.
@@adamjosm thanks! This definitely seems like a great way to save some money in the long run 🤔
I've just started cleaning my bookshelf, now It's gonna be a nice experience because i can listen to Morgan✨
Cleaning as in dusting or are ya reorganizing?
@@deadchannelseriouslyitsdea9776 had to take all books out (and dust them) so i could build another shelf and then reorganize lol
same, its fun listening to her coffee thingys while having a usual day
I’ve been home roasting for years and I never love the coffee until around 5 days rest. Definitely compare back after a few days.
I have found that to generally be the case, but I have had some good brews the next day by using Lance Hedrick’s pour over method which includes two blooms. This helps remove a lot more CO2, and leads to a decent cup, at least in my opinion.
@@loganbeck5028 I’ll have to look that up. I had not heard of a double bloom.
I normally go at least 3 days but you are correct it develops a better coffee.
I have only roasted my own coffee a handful of times but letting it rest for a few days makes a huge difference. I noticed diminishing returns after around 3 days or so for my roasts but that was using the same beans roasted to similar levels each time so I imagine the amount of time needed could vary. I used it with pour over because the few times I tried it with my Flair it was bad. I don't think I can roast well enough for espresso with my machine, which is the same style used in this video.
Hello, Morgan! I'm a pretty passionate home roaster and have been since 2018. I love the idea of more people roasting at home. Unfortunately, it's by and large a lost artform here in the anglophone world. If I may be so bold, I'd like to point a few things out from my past observations:
1. No, you can't even in theory just leave coffee alone and come back to roasted coffee, even with a timer. Things can go wrong. Know where your nearest fire extinguisher is and always stay with the coffee so you won't need the fire extinguisher.
2. Color variance between beans doesn't tell you as much as you seem to think. The beans will actually even out the next day. Yes, you're right that you should cool them quickly, but as they degas for the first twelve hours, they'll still even out a little bit. Check back the next day and they'll look better more likely than not.
3. It's color variance on the individual beans that you should worry about, especially while roasting. If you see the tips turning darker than the rest of the bean, that's called tipping and it will give you harsh, smokey flavors. I sadly see it a lot in commercial roasts. If you notice the face (flat part) turning darker, then remarkably enough, that's called facing and will give you even nastier bitterness and smokiness. I saw a LOT of facing on your roast.
4. Airflow will be the difference between having to accept facing and not having to accept facing. The heat gun method (the Wired Gourmet has an excellent video on that) will help you avoid facing. The Fresh Roast also helps prevent facing, but you can also install thermocouples so you can actually profile it, and the Fresh Roast SR700 even lets you hook it up to a computer for maximum repeatability. But the Fresh Roast is pricey and the SR700 has a very low capacity, even with an extension tube sold by a third party. I think the SR700 is a great way to learn profiling, but the heat gun method is great. Another great option for air flow is using a wok (although you'd need a decent wok range) or any other light, conductive metal or clay pan that has high walls and is relatively round. Cast iron isn't a great option, because you need to agitate it CONSTANTLY. Think like a Chinese cook tossing chow fun in a wok. That's the airflow I'm talking about that prevents facing. Also, if you have an electric or conduction range, this will only bake the beans, so. . . again, heat gun could be your best bet.
5. I keep that exact bag of green Nicaraguan beans around because of the pandemic and I always get underwhelming flavor from it. Try a few different ones. Amazon hasn't much, but local roasters sometimes sell green coffee and Sweet Maria's always has something very nice in stock.
6. This was your first attempt, which you didn't even log well enough to get much data out of, and you used mediocre green coffee from Amazon and didn't let it rest even so much as the bare minimum twelve hours, and you STILL GOT GOOD COFFEE. Which you ENJOYED, even just a little. Imagine how great it will taste when you experiment, learn to log and dial in your roasts in some basic manner (If only with a timer and scale) and find a method you enjoy. You'll get more enjoyment out of coffee than you've ever gotten, I promise! Oh, and wait until you start sharing your more competent roasts with family and friends. You'll be so glad you started down this path.
Sorry for going on so long like that. I just have a lot to say about coffee roasting. I love it so much. It's a pain and fussy sometimes, but it's rewarding.
I am so glad to have read this comment! I started working at Starbucks and wanted to learn more about coffee brewing and roasting that we don't learn on the job. This was educational for me and I am eager to try roasting beans myself now, even if I do get a pound of free coffee a week as a work benefit! Thanks again for the comment 😀
@@coopervorpe4427 Glad to help you if I did!
While I'm at it, there are a few things I wanted to add. First of all, apparently the SR700 is discontinued. Shame because it's a great educational too. But a logbook and thermocouple can be very educational too.
Second, always remember that you're running a different race from the pros. You work at Starbucks. Starbucks roasters have warehouses full of mass quantities of coffee, which they have to roast in an exactingly repeatable way day in and day out, and also blend to keep a consistent quality.
You, however, will likely not have a warehouse. You'll be buying comparatively small quantities, which will likely be single origin. And just like a tree won't give you apples that taste the same every season, you'll have to get used to the fact that coffee from the same origin will taste different every harvest. Industry standards are useful to learn about, but our challenge is slightly different. We have to learn how to get the best of something that's a little different from what we worked with last time and different still from what we'll work with next time. As you gain experience and your senses get fine-tuned, this challenge will get easier. Get excited, not discouraged. Even at worst, you'll still likely have something good enough to convert a coffee skeptic. And remember, I'm excited for you. It's nice to see others coming back to the roots of coffee culture with me -- and that's home roasting.
This was incredibly helpful! Thank you so much for all this great detail.
It doesn't seem like that stirrer does as good of a job as they intended. Just kind of moves everything around instead of tumbling and mixing it. Then again I'm not a coffee roaster, so maybe that's by design. Just something i noticed
I i might ask, do you have an opinion on the hive roaster, or the rotating drum over gas fire the guy from peaceful cuisine uses? They look fun and like the create an even roast on the cheap side
Hey Morgan,
As a roaster I'll try to give you a couple tips on how to track your roast. These are the things I write down on our Probat sample roaster (when cropster is not an option).
one of the most relevant things to know is weightloss, wich you calculate using the weight in and weight out (old - new : old * 100) gives you the percentage of weigtloss. A good rule of thumb is 10% to 14% for filtercoffee and 15 to 18% ish for espresso.
the phases you want to track are:
- the yellowing (maillard phase)
- the first Crack
- developement time.
depending on the roaster the yellowing should happen at arount 3 minutes, the first crack at 5:30/6 minutes and developing should be done around 7:30 for a medium dark espresso.
these numbers are based on a 100 gram roast in a convection/conduction roaster.
troubleshooting:
if the yellowing phase comes to fast, the chanses are high that your crack will come to fast as well and the inside of the bean won't be as developed as the outside.
If the sound of the crack is very faint or there is no crack, your heat is to low and you'll be 'baking' the coffee, giving it a bitter, smokey or harsh flavour.
All of this is very general info that might not be accurate for your setup but at least it is something to start and reference with.
Good luck on your journey!
This is incredibly helpful, thank you!
@@morgandrinkscoffee Those super light beans you had in your roast could either be 'quakers' indicating an incorrect picking time, when the cherry wasn't ripe yet making it very dense and resistant to the heat of the roaster.
It could also be that this roaster can't produce enough heat to give 200 grams of coffee the 'momentum' it needs to develop all the way.
I'd try this roaster on a nice high heat with a 100grams of coffee and see if the color is more consistent
@@maxvanbeers4548 I use a different roaster but I also noticed better results with less beans in the roaster.
i've usually got my first crack at around 9-10 minutes and finish at around 11-13 minute mark, does it count as baked? i thought i was doing it right this whole time lol because i've read that usually first crack comes in at the 8-9 minute mark
@@whoami724y as long as it is cracking you're probably totally fine. There are so many variables that it's hard to say.
I’ve been doing this for years using both the “gene” and the ‘ boca boca “ roaster . I love doing it and have gained a reputation for the best brew in the neighbourhood. When the roast is complete I use two colanders and get rid of the chaff by pouring from one to the other in the wind. All the chaff blows away. This cools the beans at the same time. I always leave it 3 or 4 days before grinding and brewing using an espresso machine.
Finally, someone properly describing winnowing. I've been muttering to myself when she was complaining about the chaff, just go outside and toss it around in the breeze. It's been a tradition to do that for no doubt centuries of grain harvesting.
I've been home roasting for years. A two stage roast will help get a consistent colour. The first stage is at a much lower temperature than is needed for the beans to enter the first crack. At the lower temperature all the beans develop an even moisture content and reach an internal temperature at just below the first crack. Next you raise the temperature to the point needed to enter the first crack and finish-off. The temperature/time combinations are particular to your bean. The quality of the beans also makes a difference.
Agree it's a bit inconsistent, but fyi that light one is a "quaker" and it's a defective bean. You will have to sort those out. Just comes with the territory unless you are getting a very high graded coffee. This was fun to watch!
Looking at the beans stirring, I think I saw that while they appear well stirred in the circumferential direction, they don’t appear to be moving much in the radial direction. Perhaps the roast variation comes from temperature differences from the center of the machine out to the edge.
Very much so, that’s my ongoing theory as well
Yeah I noticed that too like the middle ones weren’t moving
Looking at other videos of these kinds of home roasters, it looks like the arms never switched direction. Just pushing the beans around rather than gently tumbling them over the arms, allowing all "sides" of the bean to roast.
Without any actual experience, I felt like the beans would have moved around more evenly if there had been more of them in the roaster so the could "push" against each other and induce rolling. With the big gaps between the arms, it seems like they were just kind of sliding around rather than being properly agitated.
Most other roasters give a lot more bean movement. This type of device works well for popcorn since the lighter popped kernels tend to rest on top of the unpopped ones, and you're also not roasting it just heating it until it expands.
Drum roasters tumble the beans and fluid air bed/air poppers use heated air to spin the beans as they roast, both will give a much more even roast.
I have a coffee tree and every year it produces enough berries for exactly 1 cup of coffee lol. The first year I didn't know you had to separate the chaff so everything went into the grinder after I finished roasting it.
I work at your local roaster/coffee shop and i JUST started learning how to use our huge roaster. It's a ton of fun to learn about the different types of beans and their origins.
I've got 2 coffee plants, and managed to harvest a couple of handfuls of beans. Last year i roasted them in the oven, which is stressful and takes a long time, so this year I followed the advice of the internet and roasted them in a pan. This was also stressful but I very quickly had beans which were both under roasted and burnt On. The. Same. Bean!
I will watch your series eagerly to help me decide how I should attempt to develop the flavours of my previous harvest next year.
I actually did use a little Prima popcorn maker to roast coffee, and it worked surprisingly well! The one thing I would stress is that letting it rest once you’ve roasted it is SUPER important. Would be really interested to see what yours is like in a couple of days :)
If you do use a popcorn maker - couple of tips. First - direct the thing into a cardboard box or something, else your kitchen will be COVERED in chaff. Trust me. >_<
Second - the top will get very hot and may start to melt the plastic. Be careful!! :)
Good to know, thank you!
I thought you were gonna brew coffee with a rice cooker LMAO
ONE DAY
😂😂😂😂😂😂
I stumbled upon your shorts, always makes my day. I never knew you have this long vids, bruh 17 mins of morganium dosage lesgoooooo
Just to say thank you SO MUCH for your video! Bought a JMS-450 coffee roaster a while back but just never got around to it. Your channel gave me confidence to try it. I think my first attempt (today) was a bit too over-done but still perfectly drinkable. You've given me lots of brilliant tips 🥰 I'll pre-heat longer and weigh the beans out next time (this time I just guessed - about 1/2 the green beans in the bag which seemed about right). The smell is just ... WONDERFUL 😍 (if a bit smoky) and the pleasure in roasting your own beans is fabulous. Watching your other Barista tips as well. This UK coffee addict will definitely be roasting her own beans from now on ♥♥♥
Morgan, glad you are wading into the roasting waters. I use a similar roaster to the one you're demonstrating. Make sure the flat metal arm suspended above the roaster is bent down to topple your beans so they don't stay stagnant on the hot surface while being pushed around by the rotating rods. The flat arm should be a little above one layer of beans. You'll now get a more even roast. I generally roast 175g at a time. Good luck and keep the videos coming.
Tips for future roast masters: never roast Your coffee in single cycle! It's very harmfull for the notes and general flavor. First roast should end in moment when coffee gets light brown like cinnamone. Then in 2nd You roast it to desired level. After that it is wise to spray Your coffee with water, but gently! Just a little. That's recipe for rich and tasty coffee roasting. Will ansaer to anyone interested for more detials ^^
Love this tip!
Any tips for separating the chaff?
I'd be tempted to try a salad spinner....
@@spaceracer23 in professional eq You have a cooler that sucks in Air and chaff. Easiest way at home sadly is to use High plastic container and Just shake coffee. Best do this in garden or any other outside space (also benefit.. Chaff is Rich and good for acidy-ground loving plants). P. S. : I use this metod at work when we try some small amounts of specialty coffee!
Hey! I worked in a coffee roastery and if at all possible, I would STRONGLY recommend an air roaster. As the name suggests, it uses very hot air to roast the beans, as opposed to shifting them around on a metal surface. This results in a much more even roast and so long as you don't overfill it or leave it in for a super long time, it's hard for them to burn the coffee. If you like dark roasts it can also give you a really even, beautiful, glossy, dark roast that is harder to achieve with a more traditional roaster. Hope you see this and this helps! I got so excited when this popped up in my recommended, I adore your content so to see you try roasting was so much fun for me!
Have a suggestion for brand and model of air roaster ?
@@benfuct5880 For smaller home roasts or just starting out the Freshroast is a good option. Either the SR540 or SR800 depending on funds and size you'd like to roast. Just know that you'll be roasting either a long session or roasting every few days.
Can I just use a popcorn popper?
@@FrancisR420 you could try but I doubt a popcorn popper could get up to the temperature needed to roast coffee
@@madisondehais5108 I actually use a popcorn popper for it, works fine
I loved this video. I really appreciate how prepared you came to try this, you made the video so educational but also it still felt like "I got a new toy and I'm playing with it" which is great. Can't wait to see what else may come from this series
Super snob warning: First crack is actually some moisture escaping the bean. Water evaporates first from the outside of the bean and then begins to work it’s way inward as the bean heats up. At some point, a small pocket in the center stops evaporating and begins pressurizing. First crack is that pressurized center of the bean violently releasing moisture. I’m only commenting because to me it’s one of the coolest parts of coffee roasting! Thanks for the neat video
I literally just got this same roasted and my first big bag of green beans from a farmer in Nicaragua. Im going to roast my first batch in the morning 💓
One thing that should help you out with consistency is to try and agitate the coffee during the cooling process. When first getting started years ago, I've used 2 large metal colanders and dumped the hot coffee between the two of them and constantly toss them to move as much air as possible. At the time, I did it outside since a slight breeze would blow away the excess chaff. Since then, I've been using a Behmor for over a dozen years, and half-way during the machine's cooling process, I would open the door for additional air-flow to cool the coffee. But, cooling is still an achelies heel for the Behmor. Getting a dedicated coffee bean cooler is the best thing I did for consistency.
That "Hello There" Was pretty iconic, General Kenobi
Would you be able to grind cocoa beans and use an espresso machine to make a drink with it?
Good question
you can definitely make a drink with ground cocoa beans, that's how human consumption of chocolate started, the issue is whether it'd work with an espresso machine
I've had the best luck with baking in my oven with convection on. Heavy cast iron skillet with a lid on the stove also works for me pretty well. I've never produced a great batch but I get a fairly consistent good batch. Looking forward to the next installment.
Try with more beans! I feel like if you had used more like 300g-350g of beans they would have mixed better during the roasting. It seemed like the machine was just kind of sliding them around and not mixing well. If you had more beans, they would cover the rods more which would enable better mixing.
I really appreciated this video, it was both educational and fun. As a beer homebrewer I totally get the parental "I MADE THIS" aspect, and for me at least it never gets old.
Please continue on this journey. I have settled in to my brew methods but I've always wanted to try roasting
It’s so fun roasting your own coffee! I use the fresh roast sr800 with the razzo extension tube and it makes some great coffee. Experimenting with different beans is so fun.
"I got a bag of green right here" please elaborate
the beans are not turning in the stirrer. IF that can be fixed, i think it will give much better result. Fresh roast also really affects taste a lot. I use heat gun and a diy rotating tumbler which works very well.
I think this is what everyone goes through at first when getting into roasting, unless you start with a fancy roaster. I've found that hot air works better than direct heat for evenness along with increased bean movement, especially for lighter roasts. This should be an interesting series, but keep in mind that each type of roaster has its own quirks and methods to improve the results. The chaff has made it an outdoor or garage activity for me.
The urge to brew right away is pretty strong at the beginning, but it has faded for me with time. I usually wait at least overnight and there isn't much I enjoy more than the smell of a pour over bloom with freshly roasted coffee.
I've been home roasting for half a year now and I have to say, now that I have figured it out, my worst roast is better than the best stuff I can buy at the supermarket.
I use a Freshroast SR800 with a Razzo extension and Artisan software for tracking the temperature of the roast.
I've been home roasting for nearly 15 years, and in that time the quality of the coffee is so much better I've never considered going away from it. Its the cheapest way to get the best coffee. For home roasting I would highly recommend a hot air roaster, like the Fresh Roast. This will roast the beans more even and each bean will be evenly roasted. They also have a built in cooling cycle. A small drum would also work well, but they're easily 3x the price of a Fresh Roast. Also about air roasters, they'll blow off the chaff, a Fresh Roast has a chaff collector and can keep the chaff off your bean.
I can't recommend Sweet Marias highly enough. They have a ton of info on roasting and the different stages, and they also sell a bunch of different roasters (drum and hot air included) and green coffee.
In my experience you wont get any tipping and rarely will get any uneven roasts, quakers (single bean not roasted) are rare in the SM coffees and are easy to pick up since there are so few.
Also, as a side note, my wife hates the smell of roasting coffee so I do it in the garage. And FYI, if you do, and its cold, roast in a big box with two flaps closed (a side and end flap) and recycle some of the hot air to get it hot enough.
I just started my roasting three weeks ago and it’s amazing! I’m using an manual compact roaster and I’m learning what kind of coffee beans and level of the roasts I prefer.
Fun! Looks like the color variance really comes from the Whirly Pop arms. If you can find a way to get the beans to roll/cascade during the roast, you'll probably achieve a more even roast. For one of your at home roasting sessions, you might consider roasting in a pan a la Ethiopian Coffee Ceremony style.
I have a similar roaster. I elevate one side of the roaster by putting a small cup under. The result is that as the beans rotate they also cascade because of gravity and really have a good, uniform color when done.
Happy you are inspiring others to roast at home. Its the best, so easy, so good.
Home roasting is awesome!! After starting I never wanted to go back.
You can do this with Oolong Tea too (need different machines) just in case you ever want to try
I would attach a vacuum hose from food packaging machine to control pressure of slow roasting pan and if we roast 30% corn +20 % rice and 30% coffee + 20% cacao then nutritious drink could resulted
You should buy a popcorn maker. That's how I have been roasting the past year and a half. It takes care of most of the chaff and it is a bit more involved. If you do try it make sure it's a popcorn maker that has a solid bottom and not one with the mesh screen at the bottom.
Morgan, a cat is gonna do what a cat does, he or she is letting you roast coffee in their space
I am definitely very interested in finding an affordable way to roast at home. I hope you keep trying different methods to find the most practical one. Great video!
Roasted coffee cherries are a pretty tasty snack if you're starting fresh
Ive been practicing making lattes for a while now and today I finally got the crema to be about perfect!
Me: I wonder if it would be better to roast my own coffee.
Me after watching this video: I'm good with just buying roasted coffee beans.
You just plan ahead...roast enough for about 3 days and don't brew the batch until it's rested for about a day.
@@Sully365 Majority of the problem is me. Either too lazy to do something like that or fear of over/under roasting every batch. The rest of the problem is that I only have a 6 inch by 12 inch space to work in (thanks to my wife). Plenty of room to do my pour over, but not so much for roasting.
either air popcorn popper or ceramic pan over a hot gas flame is the best IMHO
Hi Morgan, ideally you should leave the roasted beans for a few days to de-gass before usage.
You know you have to try this with a popcorn popper now, right? For science!
100%
@@morgandrinkscoffee I'm sure you've done your research, but make sure the popcorn popper has a solid, non-perforated bottom!
@@morgandrinkscoffee For what it's worth Sweet Maria's Coffee sells a perfect air popper and it comes with a sample of different green beans to try.
@@basscrossbreed use a glass lamp chimney instead of the plastic top. I had one of these. I live in coffee growing country in Nicaragua so ended up going with the local roaster at a growers’ coop’s coffee shop for around US $3.80 a pound.
@@RebeccaOre ooooo that sounds cool! I'll have to check those out!
I spent about 6 months roasting coffee at home using a pan on a stove, and even though it was more labor intensive (constant manual stirring), it seemed about on par with this roaster but significantly quicker. 10 minutes or less. De-gassing helped a lot. I usually gave it about 3 to 7 days.
It was paternal instinct keeping me drinking it, so I kept real coffee on hand to serve guests.
This is such an awesome video! Thanks for doing that ♥️
Thank you for testing this roaster so I don't have to! I already tried the pop corn popper too and experienced the same different color problem too!! So I was thinking to try this roaster but if it have the same problem! Lets try others methods!!
Regarding the coffee bean toasting... I've got an air fryer with a rotating basket and your video got me thinking, should that work?
I guess I'll just have to try
“Look at my beans”
Yup, that’s what she said ;)
I am so excited for this series! I've been home rosting using a popcorn popper for 1 year now and it's getting quite inconsistent (especially for espresso use) and I'm excited to see your recommendations for the best home-roaster!
Maybe if the machine were tilted a bit, the beans would develop some motion away from and back toward the center. That might lead to more even heat transfer.
Fun video! I started roasting in a similar roaster myself, I use a grill with a coffee drum inside now. Works pretty well. I've been roasting for a short while and letting the coffee rest for at least a full day really makes a difference. The flavor before and after the roast has rested is wildly different. Super excited to see what other methods you can come up with. 🙂
no kidding, that 24 hr wait period is crucial....
I want my coffee so fresh that the blooming phase looks like elephant toothpaste oozing out of my chemex off a single drop of water!
Next step in a year, Morgan travels to the Equatorial zones to grow their own coffee.
I wonder if it’ll taste better after a few days of rest
I would guess 3-5 days from personal experience. It develops quite a lot.
Some are almost undrinkable directly after roasting, but perfect after 3 days.
As others have said, I’d love to see everything tested only after resting for a few days.
You should also do a give away of the roasts. That would be pretty cool. Have one person win a full vacuum seal container and like 10 others get 30g or something like that.
A lot of creators do this with their patreon supporters because the patreons help supply the money to fund the purchases. I don't think she has a patreon...hmm..
Hi Morgan. Great video. You are staring on a fun journey, however, it can be frustrating at times. Dont' get discouraged and keep detailed notes. The forums are your friend. There are so many options for home roasting. Some work better than others. I settled into a Behmor many years ago and have been using it ever since. I also roast in a cast iron skillet on occasion just for something different.
i have been roasting with the Kaldi roaster for about 2 years and I love the whole process. my pallet might not be too refined but I find the coffee I produce is well worth it. very even roasting is achieved in this roaster as well. cant wait to see what you do next!
I love your cat and I love how you didn't want to give them a bad habit of "yes, in fact, I can be on the counter". Oh yeah, the coffee roasting was interesting too XD
I recently started roasting my own as well. After a little research I settled on a Fresh Roast 800 with an extension tube. The hotair style roasters have chaff collectors so you don't have to sift it out yourself. One of the green bean online suppliers I like has a very nice flavor profile tool to help zero in on the variety of beans you prefer. So far, it's been a fun addition to the "hobby" aspect of coffee - espresso. If you enjoy tinkering with things like temperature and pressure profiles on your espresso maker, you'll probably enjoy home roasting. Also, you should let the roasted beans outgas for a day or three before you use them.
I would highly recommend the Kaldi roaster as one to learn drum roasting at home on. I am happy to loan you mine if you would like to borrow one for a video.
You must wait about 5-7 days after the roast to grind and drink coffee. This allows all the gasses to escape from the beans.
I'm so glad you're trying this out! I'm seriously considering it myself. Nice thing is, if you roast enough coffee for a week every week eventually it'll save money, assuming you completely replace your coffee with home-roasted. I'm considering a freshroast roaster, I think that'll help with the evenness. did it create a lot of smoke?
I have a freshroast 540 and i absolutely love it. you want any roster to be either super well ventilated or done outside. ruclips.net/video/aA3cXUML0po/видео.html I also am a huge advocate for just roasting on a stove in a pot. it's so much fun and so addictive and as long as you stay consistent on stirring and heat, you'll find exactly what you like and can experiment with different beans
Is buying green beans significantly cheaper than buying already roasted beans?
@@lizalove91 not if you buy a pound or two at a time. it's generally a dollar cheaper per pound unless you buy bulk. Green coffee beans kept in storage last a REALLY long time so its' easy to buy 50 lbs and use them over a year. I typically buy 5 lb bags for 27-30 shipped from amazon. sweetmarias has great coffee at reasonable prices, you just have to look for free shipping or cheap enough shipping since they generally charge by weight. Overall, it's not a significant cost savings if you're just looking to be cheap (like me) but you can get a much better than you would with the same budget.
@@lizalove91 it's much, much cheaper. A very high quality bean that your roaster would charge $18 a pound for costs around $6 a pound. Of course some weight is lost in the roasting process so I'm not exactly sure what the roasted weight of one pound of green beans would be.
@@lizalove91 green beans i'd say are 50-75% the price of roasted from what I've looked at. The other nice thing about green is that you can buy it in bulk since it doesn't stale nearly as quickly, and usually bulk prices are cheaper per pound.
How about roasting in a cast iron pan? I love avoiding too many machines if they are not necessary
I have tried that roaster on my coffee..arabica beans wont taste great on that..the best bean i tried was our “sun dried robusta berry skin intact”. The process of drying and removing the berry skin is a mess plus the manual selection of good beans but it’s the best thing i ever tasted..i compared it to nescafe robusta beans and d difference were big, its like earth and stratus clouds..the beans i made got a rich taste of robusta with small notes of chocolate compared to nescafe.😅
I thought the beans would be rolling around the bottom of the roaster, but it looked more like they were being pushed without much rolling.
I don’t roast myself (yet), so I have no idea if it works, but the roasting machines I’ve come across have the roasting bed on a slight angle. This way the distribution of the beans is more even I think. You could try putting your machine at a slight angle. I’d be interested if that works.
I'd think that would be better at evenly roasting beans if the turning paddles are wider and angled to actually turn/flip the beans.
👍Good for you to try coffee roasting. I have been thinking doing the same, but a bit hesitant about the smell during roasting and the mess that the chaff will make. When you showed the roaster that you were going to use, however, I really thought your result would not be very good, as I understood from comments made in coffee roasting FB groups on this type of roaster. I think you would be better off with a air popcorn maker if you don't mind the mess from the chaff.
I’ve tried roasting coffee beans at home but you really need to pay attention and not burn it ,,, smells so good too .
I’m not gonna lie, when I initially saw this I thought you were making coffee in a crock pot. I exclaimed to my partner in my excitement, haha.
Morgan in 2 years, hello today we'll grow our own coffee
Kitty thought the beans were a new type of kibble! Same sound, same size...
I roast in my tiny NYC apartment on the stovetop with a whisk and dutch oven. It works pretty well! Fairly even roast once you get the hang of it. I've learned that decaf has relatively no chaff which is really nice because cleaning that up is such a process 😂
That is the method I use as well!! Whisk and a cast iron Dutch oven 😊 I use regular beans so….chaff. Once roasted to the point I want, I transfer to a metal colander and step outside to shake and let the chaff blow out…a good breeze helps, lol Then, transfer to my canister that allows for the carbon dioxide to escape and let it rest at least 24 hours (I do a fairly dark roast, just to second crack).
Oh no MorganCleansUpCoffee is doing something weird again... Upvote
We have the same machine. May I ask what temperature did you set it at? Thank you
Does this mean we gonna get a morgan working with fire eventually to roast coffee? I'm in lets do this.
I don't have any advice. I just love coffee. But while I'm here, thank you for being the wholesome eye bleach I need after a long week.
you would get a more consistent roast from the gool old air popper, $2 at goodwill. smaller batches, but more consistent. you need something along the lines of a behmore for a consistent roast.
That roast looks suuuuper uneven and I suspect its because the agitator in that roaster just kind of 'drags' the beans around the chamber. It's not really tumbling and exposing them to even heating. I've been home roasting for a dozen years or so and I use a drum roaster, but when people I talk to want to get into it, I suggest them getting a purpose built air roaster like a fresh roast. They're a little bit more expensive than this contraption, but still economical. They don't roast very much coffee at once, but they roast it really evenly and quickly. I used to spend about 10 minutes roasting enough coffee for a couple of days in my fresh roast and it was a fun little experience to have. Bonus is that since they're purpose built for coffee, it does a pretty good job cooling and removing chaff right in the little unit. For a couple of hundred bucks, it is a good investment to find out if you really want to spend the time and money investing in something bigger. And obviously, as other people have already said, just roasted coffee ain't great no matter where it comes from. Has to rest a couple of days at least for it to come into its own.
I've been home roasting coffee for many years, and it is a lost art. I only use a dedicated 2qt enamel pot (never, never cook anything else in it), a metal whisk and a hair dryer. I agree an air roaster will give you more consistent color, while pot roasting will give you more complex flavor. As for flavor, know your beans. Sumatra is completely different than Columbian or Costa Rican (my favorite light roast). I roast outside on a propane burner because of the smoke. Timing is everything when roasting. Shoot for about 6min for first crack. 2nd crack around 9min. light roast is 1 to 2min. later and dark is as much as 12 to 16min. total cook time. Whisk constantly. Blow off the chaff with hair dryer after first crack and every min or 2 thereafter. Burned, powdered chaff destroys your coffee flavor. Finally cool beans quickly by pouring back and forth between 2 colanders until they are cool enough to touch. As for brewing fresh... you'll notice an off flavor. That’s the slight effervescence caused by the Co2 in the bean from the roasting process. To me, that says, truly fresh roasted. Good luck.
Video idea! I was thinking of reusable coffee pods, i have a nespresso with reusable metal pods and my experience has been very good. But i would like to see your opinion and maybe some suggestions to make them taste better. It also came with a milk frother but i never could do latte art with it. Maybe because of the texture of the milk. I love watching your videos and sharing your coffee knowledge with us :D
Sweet Maria's has a roaster called "Popper is a coffee roaster." It's a popcorn popper with fan control, heat control, and a timer. It's quite a bit cheaper than a Fresh Roast. Get a thermocouple and you're good to go.
Can’t wait to see you experiment with more roasting methods! love your videos
Hi Morgan, you do great videos! I am an experienced home roaster… it is important to understand that there is a learning curve with every different kind of roaster you experiment with. You will improve your results significantly by using a given roaster even 3 or 4 times, using different size roasts and different roast levels. You may be able to give your viewers a more fun and more educational experience if you have a modicum of experience with each of the roasters you use in these videos.
I've tried stovetop (burnt to a crisp on the first try), campfire (a little less burned) and oven roasting (actually worked okay) but now I'm wondering if an old school popcorn pan might work? Thanks for sharing, hope to see more in the how-to-roast-at-home series!
I had a friend in college who roasted his own coffee with one of those old school stovetop popcorn makers. Seemed to work fine. Of course it wasn't powered or anything so he had to always been in front of it turning the level to keep the beans moving, which seems pretty inconvenient...
I used an oldschool air popper. The only modification was to disable the temp sensor so it could get hot enough. Until i did that, i could never get it to the 2nd crack stage. once i did that, it just started working and throwing chafe everywhere.
i have also used a 70's porpcorn popper that had a rotating wire that kept the beans moving across a griddle. that worked perfectly and kinda like what this looks like........i wonder if i can find it.
Not a stovetop popper but an air popper. You just need to find one with circular rotation rather than the type where the hot air blows up from the center. The results will be far superior to all the other methods you mentioned. They blow chaff all over the place though.
I’ve been home roasting for close to 20 years and now use a Behmor 5000. A good roaster that has a variety of settings. The best thing is that you can explore single plantation beans from around the world if you have a good supplier. The other top benefit is freshness. Not only does it taste so much better but the coffee maintains it’s anti-oxidant and other medicinal properties. After 5 days these benefits start to degrade. So I roast twice a week and it’s very difficult to go back to store bought.
Green coffee is much cheaper to import (taxes), that's why it is always shipped green.
Buying green coffee in small bags is pretty expensive here.
I'd rather buy some perfectly roasted coffee than having that smell at home with questionable results.
The coffee needs to rest for 3 days. Makes a huge difference.
When will you plant your own coffee plants?
Hey! I've been thinking about differences between Roasts and the Impact of Method vs Best flavor out of cup for a few months now. To keep it brief, no 1 person has pulled the idea behind these methods together against each other. Each side Swears by the importance of what they do but because of the $$$ factor its possible it might never happen. Ever.
That being said, Whats your feedback on the result? How do you feel about the roast? Is it possible that the Size of the bean has an Impact on how evenly the bean roasts instead of the roaster itself? Did u feel the green bean was fresh, too Fresh, Ripe, too Ripe, Stale or just right? Have u considered sourcing the same bean from location of purchase pre-roasted to compare between home roast, professional roast and Freshly roasted vs a long delay?
I just acquired this same machine and found out right off the bat you will get uneven roasts when you fail to use the minimum suggested amount of 300 grams. Using closer to the maximum produces the best results. Understanding that this was produced 10 months ago, you have probably found out this information, but I believe it can be useful information for someone who may have just viewed this video. I have roasted coffee for over 20 years and have used several different methods. This machine seems to be a promising alternative to the more expensive machines for new roasters. PS. Love your videos...
What temp do you set this roaster to? Do you increase the temp as you roast or just set once? Thanks!
I have tried oven, popcorn machine and skillet. The result was very uneaven. Best result i got in the oven with 1 time exellent result,but other time very bad. I have roasted maybe 20 times. I would say 5 times the result was okay to very good. With the one time very good.
I feel like "How bad can it be?" is pretty much the tagline for this channel
This is true
I have some experience with this kind of roaster. I can tell you that your mistake was not putting enough beans. For a pot that size you should load a minimum of 300-350 grams of beans. When there is enough mass of beans they stop each other from sliding and instead they get stirred as they are supposed to.
Another “trick” that I found is starting slow on low heat for few minutes until most of the moisture is evaporated then turn the temp higher.
Good input. Heat conduction in coffee roasting comes from three sources, direct heat transfer from the heat source, radiant heat from the roaster itself, and bean to bean conduction. The larger the load the more the beans protect each other from the aggressive heat needed to develop a good roast curve, and their exothermic reactions during the first and second crack is stronger the larger the bean mass is.
I roast with 2 unitd similar types of table roasters In my instance when brand new the beans don't tumble /move/ turn with consistency when agitated resulting in color variations... after few uses the agitation gets better, and roast uniformity is achieved.. also coffee tastes much better 5 to 7 days off roast...
Same experience. Using the unit a few times sort of “seasons” the roaster and allowing time to off gas is important.