It's a slight misunderstanding about dark roasts having less caffeine. While it's true the bean itself will end up with less caffeine after roasting longer, more developed roasts also extract easier, so you get the caffeine it has more readily. So it's just as possible to end up with less caffeine in your cup with a lighter roast. Chasing caffeine will be far more about bean selection, and roast will be more about preference. Lower altitude grown beans will have more caffeine due to having to fight off more insects, and varieties like robusta will naturally have a lot more caffeine. Point being, roast to the flavor profile you like, for caffeine get the beans with the typical caffeine level you want (although since it's a farmed crop, levels will vary quite a bit).
@@gamesonline2736 Low altitude robusta (not arabica), whatever roast level you prefer. Robusta is notoriously bitter, but this has more to do with it being sold as commodity coffee instead of specialty, but there is tasty specialty robusta, too. And it's super tasty with condensed milk, a popular pairing in Vietnam where most robusta is grown.
I followed all the RUclips video directions and realized just after one batch... these methods were not the right way for the Dark Oily Roast that I want. What I have found is the faster you roast (and stir) the better. I had purchased a cast iron skillet and a temperature gauge... LOL Good Greif. You don't need any of that. So... I took my fav 8" Sauce Pan and put it on my fav 8" burner and turned it on HIGH, added just enough beans to cover the bottom of the pan and stirred like crazy! In no time I had a beautiful dark oily roast that tastes and looks just like Starbucks French Roast, in a very short amount of time. And yes... It gets VERY VERY SMOKEY! Good ventilation is a must.
Funny you mentioned Starbucks I’ve been using blue bottle beans and went and got some Starbucks beans it’s disgusting after you been using blue bottle beans that are not as dark so here I am ready to take the next step and roast my own been to get my medium to dark roast. Without getting to Starbucks nearly burnt roast
I use a stove top Whirlly pop popcorn popper to roast my coffee. It takes about 20 minutes. I use a thermometer. I let the temp of the popper get to about 450 before a add the coffee beans. The popper has a Handel you turn until finished roasting. I only go a few minutes past the first Crack. My beans turn out perfect every time.
bud just a question..if you do a batch of beans empty them, DONT wash, then do a batch of popcorn do you get Coffee flavoured popcorn.?.. a serious question as a Pop and Coff addict.
@@Sammyli99 I've watched other videos about roasting coffee in a Whirly Pop, and they said you should dedicate the pot only for roasting coffee. Also, the stainless steel model of Whirly Pop is best. There's another company that makes a stainless steel one: VKP popcorn popper.
The traditional dominican coffee is called "Cafe Santo Domingo" which is probably what they gave you. You can find it here in latin grocery stores, however, it does not taste the same whatsoever. You really have to get it fresh from over there. IT ROCKS!
Ah, seems it's likely Typica: "An estimated 90% of Dominican Republic coffee is the Typica coffee plant varietal (Coffea arabica var. typica) while the other 10% of Dominican Republic coffees are one of the several Arabica varietals including Bourbon (Coffea arabica var. bourbon), Catuai (Coffea arabica var. catuai), Caturra (Coffea arabica var. caturra), and Mundo Novo (Coffea arabica hybrid mundo novo), which a hybrid of Caturra."
Living and growing up in Curaçao my parents drank Café Santo Domingo, but I don't like it a bit, it has no taste. I did drink other coffees from the Dom. Rep. And they were very good, don't remember the brands, since a friend brings it from there, I usually get it comes in like a transparent bag with no big prints on it.
This was really helpful. I used to live really close to a Peet's coffee shop. Now there are no fresh roasting coffee places close or within driving distance. Going to try this.
Your roast super fresh , that’s what you’re tasting . If u buy from a roastery it’s pretty fresh , if u buy it in the supermarket… it can be roasted 1 year ago
Chinese has a dish called Be. Basically it's pan fried flour. In order to fry it, you need to put the flour in the pan and constantly stir it till it turned brown but not burned. I believe it is the same principle. You stir it on high at a speed of medium to fast so it doesn't burn; or stir it at low temperature at the speed of slow. to medium.
The beans were very uniform. The first time I roasted coffee, I used a hammered wok outside on my gas stove. When I allowed them to cure and ground them for the first brew in my Breville Precision machine, I was very disappointed. It was very weak. I like medium roasted but for some reason mine was too light. The next roast I did was darker with a little more flavor. I will roast more tomorrow and this time I am going to use a hot air gun and take them to a dark roast. We shall see. Chef Jerry Irmo South Carolina USA.
I use my tefal actfry to roast and I was not a coffee drinker until I bought the raw as in this video thank you I found the ready roasted ones you buy so burnt that I always thought why kill the bean coffee must have some goodness inside and I enjoyed my first cup very much but I do not intend to consume so much
@@alwaysbelearning5655 about 15 minutes but they only just browned not sure if I should have cooked them more also is this normal after drinking one cup I could not sleep for two nights and became so hyper is that why so many people drink it lol
Home roasting is the way to go! You always get the freshest coffee! I use my toaster oven to roast my green coffee, here is my setup ruclips.net/video/NaFSYt_MZGw/видео.html . I think the amount of time you spent on roasting is fine, my green coffee also takes around half an hour plus from a cold oven to roast. I am no coffee snob, I believe in do whatever you think is the best for yourself. If your coffee turns outs great, then continue to use your own method.
My mom always use to do this when I was younger but since I moved out fresh coffee was no longer the case. I know how to make it with proportions, etc. I just wanted to make sure I wasn’t wrong 😃 thanks for the video! Very similar to my mothers
Went from roasted beans to cup of coffee. Skipped over grinding and brewing. Both of which effect how the liquid tastes. There are many ways to grind just as there are a dozen ways to brew.
Actually for 1 pound of coffee at medium roast you should not take more then 12 minutes. Don’t take my word for it. If it takes too long like 30 mins The roast will be darker Taste bitter & Smokey If u roast long but your roast colour is not dark It will not taste bitter It will a lot of it flavour it will taste flat the sweetness will be there without the acidity. Not a balance sweetness. So u decide how long u want to roast it At 1st crack this is what u taste in progression Sour Sweet Burnt sugar / caramel Burnt bitter sugar /dark chocolate Bitter without any sweetness left Smokey bitterness So u decide how long or how short u want to go. Try cutting the roasting time until u like the taste.
I have read that beams grown in higher elevations have more acidity. Also, I have heard that the darker the roast, the lower the acidity. I find that you need to try a bunch of different coffees to find the one that works for you. But that's also kinda the fun part of the discovery process. If you do find one that hits your sweet spot, please let us know!
@@alwaysbelearning5655 thank you for your input. This was from the “coffee lady” at Williams-Sonoma who admittedly did not like coffee… it made sense to me, but I can’t say I trusted her 😂
Thanks for sharing! Nice instructions, I’ll buy the same beans now and try it out, also fyi if you provided an affiliate link to Amazon you can make some commission;)
@@alteravi2790 Thanks. So far the top coffees I've tried are from Ethiopia, Yemen, and Panama. But that's my personal taste. Everyone likes different things, and the diversity of coffee available out there is amazing. And it's changing all the time. I hadn't had any in Peru that I liked, but just recently I tried a new offering from a farm there and it's now top of my list. So never write off one place, coffee evolves.
Good question! I would say this ranked up there at the top end of coffee I have had. It was smoother and richer than my go-to everyday coffee (Lavazza Crema) so that's already pretty good! It wasn't as good as what I experienced in the Dominican Republic resort, but that could have been my cheerful mood being on vacation 😉.
Sorry for not getting back to you earlier on this. I don't see the one I ordered on Amazon now either. But if you look up green bean, you should find other choices. I think the key is to get roast it and brew it fresh.
@@alwaysbelearning5655 Nice! Try calling and asking what specific farm they get their coffee beans from. Also, try off-gassing your roast for at least 5 days before drinking it. The peak of coffee flavor profile lies between 5 - 16 days resting period and the difference is astronomical! 👍
@@oriongameplays8509 I've done a lot of comparison cupping and honestly 3 days is often plenty. It really comes down also to how you're going to prepare the coffee. For espresso you'll likely want to go for that 5-16, whereas a pour over is still amazing at much shorter wait times. Likely this is related to how CO2 is or isn't able to escape during your brew process.
@@alwaysbelearning5655 I tried roasting them this way and it was much easier and better than in the oven, more control over your roast. Though what did you use to grind them? For the best brew, do I need a coffee grinder or will a food processor with grinder attachment work?
My espresso maker has a built-in burr grinder. I haven't tried a food processor with a grinder attachment, so if you have that and give it a whirl, let us know how it goes!
U had great cup of coffee only because of 3 reasons one good beans good machine and good Barista that’s all if u get 2 of them okay coffee most of the time we only get one so that’s why the coffee is shit all the time
Many Latin European countries, such as France, use the "expresso" form. In the United States and Canada, the spelling "espresso" is widely considered correct. Don't worry about correcting this stuff.
You definitely don't want your roast to take this long. You don't want first crack happening much after 10min at the latest. I know you wanted an even roast, but this is much worse than having a slightly uneven roast that roasted faster
Hey Veganpotter, thanks for the feedback! I felt it was quite long as well, but good thing it tasted great in the end! Next time, I might try a bit higher heat to reduce the time. But it may take more vigorous stirring to keep them from burning instead of roasting.
@@alwaysbelearning5655 If you have a heat gun, you can go at it on both ends. That's how I used to roast on a pan before I got a drum roaster. Medium heat on both for me. And you don't have to aggitate the beans as quickly to prevent scorching
Dear friend FYI the best coffee in the whole wide world is found here in Jamaica the blue mountain coffee. I thought you knew, well some and you will not regret it💯✌️ happy hunting.
Coffee is extremely personal, so there is no best. Blue mountain coffee is good, but my personal preference is from growing regions in Ethiopia. And if you ask someone else, they'll say something else. Coffee is a journey and there is so much wonderful coffee out there to explore. Don't get stuck in one region.
I would say it probably isn't necessarily better, but I just wanted to try and see what roasting my own would be like. Having said that, it turned out really good! :)
In theory u are roasting too long & too slow…. Dun take my word for it. Try roasting faster shorter roasting time each time u roast . If u can start with a higher heat setting at the beginning of the roast , after the bean is no longer green lower down the heat…. & at 1st crack lower down the heat again. Use atleast 3 heat setting . That’s how we do in in commercial roasting .
It's a slight misunderstanding about dark roasts having less caffeine. While it's true the bean itself will end up with less caffeine after roasting longer, more developed roasts also extract easier, so you get the caffeine it has more readily. So it's just as possible to end up with less caffeine in your cup with a lighter roast. Chasing caffeine will be far more about bean selection, and roast will be more about preference. Lower altitude grown beans will have more caffeine due to having to fight off more insects, and varieties like robusta will naturally have a lot more caffeine. Point being, roast to the flavor profile you like, for caffeine get the beans with the typical caffeine level you want (although since it's a farmed crop, levels will vary quite a bit).
Thanks for sharing the insight and tip about the beans!
So if I want a caffeine what should I get what kind and Wich roast
@@gamesonline2736 Low altitude robusta (not arabica), whatever roast level you prefer. Robusta is notoriously bitter, but this has more to do with it being sold as commodity coffee instead of specialty, but there is tasty specialty robusta, too. And it's super tasty with condensed milk, a popular pairing in Vietnam where most robusta is grown.
Great job. I've been wanting to start roasting my own beans and this video does a good job explaining things.
Thanks Rob! Let us know how it goes!
I followed all the RUclips video directions and realized just after one batch... these methods were not the right way for the Dark Oily Roast that I want. What I have found is the faster you roast (and stir) the better. I had purchased a cast iron skillet and a temperature gauge... LOL Good Greif. You don't need any of that. So... I took my fav 8" Sauce Pan and put it on my fav 8" burner and turned it on HIGH, added just enough beans to cover the bottom of the pan and stirred like crazy! In no time I had a beautiful dark oily roast that tastes and looks just like Starbucks French Roast, in a very short amount of time. And yes... It gets VERY VERY SMOKEY! Good ventilation is a must.
That's awesome that you worked out a method to achieve the flavour/texture you wanted! Sounds very tasty...
That sounds awful...
@@error.418lol
Funny you mentioned Starbucks I’ve been using blue bottle beans and went and got some Starbucks beans it’s disgusting after you been using blue bottle beans that are not as dark so here I am ready to take the next step and roast my own been to get my medium to dark roast. Without getting to Starbucks nearly burnt roast
@@error.418😂 too right!
I use a stove top Whirlly pop popcorn popper to roast my coffee. It takes about 20 minutes. I use a thermometer. I let the temp of the popper get to about 450 before a add the coffee beans. The popper has a Handel you turn until finished roasting. I only go a few minutes past the first Crack. My beans turn out perfect every time.
Thanks for the tip! That's a great idea.
Good idea x
Thanks for the tip. I have a vintage roaster that will only roast 1/2c at a time. Takes forever to do any volume.
bud just a question..if you do a batch of beans empty them, DONT wash, then do a batch of popcorn do you get Coffee flavoured popcorn.?.. a serious question as a Pop and Coff addict.
@@Sammyli99 I've watched other videos about roasting coffee in a Whirly Pop, and they said you should dedicate the pot only for roasting coffee. Also, the stainless steel model of Whirly Pop is best. There's another company that makes a stainless steel one: VKP popcorn popper.
Thanks for the detailed explanation. I am going to try this out this weekend!
Thanks Chris! Hope it works out well for you!
Thanks. You gave me a business idea, which I will pursue in my country. We primarily drink tea.
Nice! What country are you from?
@@alwaysbelearning5655 Nepal
IN MY VIEW
After watching your video I am inspired to go back to buying coffee beans again. Fresher is better. I will look for the green coffee beans.
Thanks Carolyn! Hope you enjoy your next cup of brew! :)
The traditional dominican coffee is called "Cafe Santo Domingo" which is probably what they gave you. You can find it here in latin grocery stores, however, it does not taste the same whatsoever. You really have to get it fresh from over there. IT ROCKS!
Thanks for the tip Andreina! I have had Cafe Santa Domingo at home before, but yeah...it's not the same as it was in the DR!
@@rtravisboyd Arabica coffee beans
Ah, seems it's likely Typica: "An estimated 90% of Dominican Republic coffee is the Typica coffee plant varietal (Coffea arabica var. typica) while the other 10% of Dominican Republic coffees are one of the several Arabica varietals including Bourbon (Coffea arabica var. bourbon), Catuai (Coffea arabica var. catuai), Caturra (Coffea arabica var. caturra), and Mundo Novo (Coffea arabica hybrid mundo novo), which a hybrid of Caturra."
Living and growing up in Curaçao my parents drank Café Santo Domingo, but I don't like it a bit, it has no taste. I did drink other coffees from the Dom. Rep. And they were very good, don't remember the brands, since a friend brings it from there, I usually get it comes in like a transparent bag with no big prints on it.
Buy from sweet Maria's. Wholesale beans straight from the source
This was really helpful. I used to live really close to a Peet's coffee shop. Now there are no fresh roasting coffee places close or within driving distance. Going to try this.
Awesome! Hope it works well for you.
Drinking Peet’s right now.
Your roast super fresh , that’s what you’re tasting . If u buy from a roastery it’s pretty fresh , if u buy it in the supermarket… it can be roasted 1 year ago
Chinese has a dish called Be. Basically it's pan fried flour. In order to fry it, you need to put the flour in the pan and constantly stir it till it turned brown but not burned. I believe it is the same principle. You stir it on high at a speed of medium to fast so it doesn't burn; or stir it at low temperature at the speed of slow. to medium.
Thanks for the tip, sounds interesting!
Very informative video. I will follow this guidance. I burned my first batch of coffee, and trigger smoke alarm. 😅
Will try!
Nice, I like the slow roast for that fall of the bone quality. Smooth 🍖 😋
The beans were very uniform. The first time I roasted coffee, I used a hammered wok outside on my gas stove. When I allowed them to cure and ground them for the first brew in my Breville Precision machine, I was very disappointed. It was very weak. I like medium roasted but for some reason mine was too light. The next roast I did was darker with a little more flavor. I will roast more tomorrow and this time I am going to use a hot air gun and take them to a dark roast. We shall see. Chef Jerry Irmo South Carolina USA.
Awesome, cool to see you tweaking the technique as you go. Let us know how it turns out!
I use my tefal actfry to roast and I was not a coffee drinker until I bought the raw as in this video thank you I found the ready roasted ones you buy so burnt that I always thought why kill the bean coffee must have some goodness inside and I enjoyed my first cup very much but I do not intend to consume so much
An Actifry is a great idea to get a roast on the beans! How long did you cook it for?
@@alwaysbelearning5655 about 15 minutes but they only just browned not sure if I should have cooked them more also is this normal after drinking one cup I could not sleep for two nights and became so hyper is that why so many people drink it lol
wow thats awesome thanks
Home roasting is the way to go! You always get the freshest coffee! I use my toaster oven to roast my green coffee, here is my setup ruclips.net/video/NaFSYt_MZGw/видео.html . I think the amount of time you spent on roasting is fine, my green coffee also takes around half an hour plus from a cold oven to roast. I am no coffee snob, I believe in do whatever you think is the best for yourself. If your coffee turns outs great, then continue to use your own method.
Thanks for the feedback weeliano! Going to check out your vid. 😃
My mom always use to do this when I was younger but since I moved out fresh coffee was no longer the case. I know how to make it with proportions, etc. I just wanted to make sure I wasn’t wrong 😃 thanks for the video! Very similar to my mothers
That's awesome that you had fresh roasted coffee at home!
Went from roasted beans to cup of coffee. Skipped over grinding and brewing. Both of which effect how the liquid tastes. There are many ways to grind just as there are a dozen ways to brew.
Very true!
Actually for 1 pound of coffee at medium roast you should not take more then 12 minutes. Don’t take my word for it.
If it takes too long like 30 mins
The roast will be darker
Taste bitter & Smokey
If u roast long but your roast colour is not dark
It will not taste bitter
It will a lot of it flavour it will taste flat the sweetness will be there without the acidity. Not a balance sweetness.
So u decide how long u want to roast it
At 1st crack this is what u taste in progression
Sour
Sweet
Burnt sugar / caramel
Burnt bitter sugar /dark chocolate
Bitter without any sweetness left
Smokey bitterness
So u decide how long or how short u want to go.
Try cutting the roasting time until u like the taste.
USE Robosta if you love Caffeine, control roast accordingly, NICE video
Thanks for the tip!
Really helpful.. i go for short video and helpful one
This is really good 👍👍😊
Thanks in for the kind words Limakokla!
hey dude great video but fyi youtube offers amazing video stabilization, you should look into using it with handheld videos
Thanks for the tip and sorry for the shaky cam! Will check that out and make the next one more stable.
I'd love to see your "expresso" machine! Thanks for the video.
Video coming soon on that!
😮thank you very much. It is very helpful 😊
You are very welcome!
you should try Liberica coffee bean from Malaysia
Cool, I will try to get my hands on that!
Thank you. Nice straightforward presentation. De-mystified the process for me. I'd been intimidated by some of the advice I'd seen.
Thanks Newangel! Happy you found this helpful.
Yeah, seriously. Every video is 20 minutes about the fine art of roasting. Or you can find blog posts that take 10 minutes to read and full of ads.
now this is what i was looking for
Thanks Bokooo!
medium has the best of all
Try Jamaican blue mountain coffee your looking for the greatest coffee
Jamaican Blue Coffee is awesome!
You've got a nice creamer there! WAY to go! Wait 2 min after boil you'll like how acid free it tastes.😅
A popcorn popper pan works wonders here!
Cool! I would like to try that if/when I get my hands on a popcorn popper.
You either had their local coffee or cafe Bustelo. It's seems like Spanish Caribbeans run on that delicious 🤤🤤🤤 Cuban Bustelo
Thanks for the tip!
Bustelo is not smooth, it's very bitter.
Thank you!❤
You are welcome!
Nice, thanks
Thanks for the comment!
Does your expresso machine help with expressions?
3:50 they could also have been looking for a light roast which that is not
As James Hoffman says about caffeine, if you want more, grind more coffee.
True true
Wow. Cant wait to try. Thanks.
Cool, hope you enjoy your home roasted brew Jamie! ☕
Have you tried a Yemeni coffee?
I haven't. What is it like?
Mate, it is a must. Mocha originated from a Yemeni port called Mocha.
Thanks for the tip! I will look for it and if I find it, I will report back!
what coffee beans do you recommend that gives strong coffee with low acid and sweet note?
I have read that beams grown in higher elevations have more acidity. Also, I have heard that the darker the roast, the lower the acidity. I find that you need to try a bunch of different coffees to find the one that works for you. But that's also kinda the fun part of the discovery process. If you do find one that hits your sweet spot, please let us know!
When in doubt always roast on a lower temp.
Try Panamanian from Booquete region
Thanks for the tip! Will try to get our hands on that :)
Yes! My favorite ground coffee is Cafe Duran Tradicional from Panama the Boquete region.
Cool! I will see if we can get our hands on that and try it out!
I have been roasting coffee for six years. I upgade to the Behmor 1600 AB plus outside in the backyard house smells to bad a and your home as well.
Yes roasting outside is a great idea!
Is it true that flavored beans ruin a grinder? I was told that in a shop recently when looking at espresso machines.
Interesting, I haven't heard of that being an issue, but flavoured coffees can have a coating that might leave a residue in your grinder.
@@alwaysbelearning5655 thank you for your input. This was from the “coffee lady” at Williams-Sonoma who admittedly did not like coffee… it made sense to me, but I can’t say I trusted her 😂
😄
I bought the same kind of bean, are you in canada ?
Eh?
Thanks for sharing! Nice instructions, I’ll buy the same beans now and try it out, also fyi if you provided an affiliate link to Amazon you can make some commission;)
Thanks for feedback and tip!
I have traveled all over the world there is nothing compared to Arabic coffee
Nice! I will give that a try for sure.
I have travelled all over the world there is nothing compared to whatever coffee you personally like best. There is no single best coffee.
@@error.418 Congratulation
@@alteravi2790 Thanks. So far the top coffees I've tried are from Ethiopia, Yemen, and Panama. But that's my personal taste. Everyone likes different things, and the diversity of coffee available out there is amazing. And it's changing all the time. I hadn't had any in Peru that I liked, but just recently I tried a new offering from a farm there and it's now top of my list. So never write off one place, coffee evolves.
Is this still the best you have found or have you found anything better
Good question! I would say this ranked up there at the top end of coffee I have had. It was smoother and richer than my go-to everyday coffee (Lavazza Crema) so that's already pretty good! It wasn't as good as what I experienced in the Dominican Republic resort, but that could have been my cheerful mood being on vacation 😉.
@@alwaysbelearning5655 thanks for the quick response. I couldn’t find this on Amazon are they still selling it?
Sorry for not getting back to you earlier on this. I don't see the one I ordered on Amazon now either. But if you look up green bean, you should find other choices. I think the key is to get roast it and brew it fresh.
@@alwaysbelearning5655 Lavazza is a massive commodity coffee company. I'm not surprised your home roast is better if that's the comparison.
Yum 😋😋😋😋
Add sand in the pan and let it heat and than add your coffee beans for even cook...dont worry arabs use same method
That's interesting! I guess you then just filter the sand out after roasting?
What restaurant was it that served you that cup of coffee?
It was actually at the Bahia Principe resort in the Dominican Republic.
@@alwaysbelearning5655 Nice! Try calling and asking what specific farm they get their coffee beans from. Also, try off-gassing your roast for at least 5 days before drinking it. The peak of coffee flavor profile lies between 5 - 16 days resting period and the difference is astronomical! 👍
@@oriongameplays8509 I've done a lot of comparison cupping and honestly 3 days is often plenty. It really comes down also to how you're going to prepare the coffee. For espresso you'll likely want to go for that 5-16, whereas a pour over is still amazing at much shorter wait times. Likely this is related to how CO2 is or isn't able to escape during your brew process.
When it turns to blond 2:20 it’s Arabic coffee you should try it 👍🏼
You did not grind them before brewing?
I did grind them, but I should have shown that step in the video.
@@alwaysbelearning5655 I tried roasting them this way and it was much easier and better than in the oven, more control over your roast. Though what did you use to grind them? For the best brew, do I need a coffee grinder or will a food processor with grinder attachment work?
My espresso maker has a built-in burr grinder. I haven't tried a food processor with a grinder attachment, so if you have that and give it a whirl, let us know how it goes!
U had great cup of coffee only because of 3 reasons one good beans good machine and good Barista that’s all if u get 2 of them okay coffee most of the time we only get one so that’s why the coffee is shit all the time
I dont agree with the 2 weeks shelf life of home roasted coffee..My home roasted bean is now three months.. they still good..
That's great to hear about the shelf life. I wonder how long they will last.
Wait. Did you just called it an "expresso machine"?
Many Latin European countries, such as France, use the "expresso" form. In the United States and Canada, the spelling "espresso" is widely considered correct. Don't worry about correcting this stuff.
❤❤
You need to look for Ugandan coffee!!
Cool, will definitely check that out!
I'm still struggling to find a region I like more than Ethiopia, but I haven't tried Uganda yet, will do.
I use straight away.. hahahaha
I am sure it will still be great!
I don’t trust anyone who says expresso😂 jkjk
😂
EXpresso 😭
My guy roasts his own beans and says eXpresso 😅
You definitely don't want your roast to take this long. You don't want first crack happening much after 10min at the latest. I know you wanted an even roast, but this is much worse than having a slightly uneven roast that roasted faster
Hey Veganpotter, thanks for the feedback! I felt it was quite long as well, but good thing it tasted great in the end! Next time, I might try a bit higher heat to reduce the time. But it may take more vigorous stirring to keep them from burning instead of roasting.
@@alwaysbelearning5655 And you'll be less likely to fall asleep and have tired arms😉
😪☕
@@alwaysbelearning5655 If you have a heat gun, you can go at it on both ends. That's how I used to roast on a pan before I got a drum roaster. Medium heat on both for me. And you don't have to aggitate the beans as quickly to prevent scorching
Dear friend FYI the best coffee in the whole wide world is found here in Jamaica the blue mountain coffee. I thought you knew, well some and you will not regret it💯✌️ happy hunting.
Thanks for the recommendation! I have tried blue mountain before and it was great.
Coffee is extremely personal, so there is no best. Blue mountain coffee is good, but my personal preference is from growing regions in Ethiopia. And if you ask someone else, they'll say something else. Coffee is a journey and there is so much wonderful coffee out there to explore. Don't get stuck in one region.
Why do you think roasting your own beans improves the flavor over buying freshly roasted beans?
I would say it probably isn't necessarily better, but I just wanted to try and see what roasting my own would be like. Having said that, it turned out really good! :)
Buy from sweet marias coffee
Thanks for the tip!
That introduction was pretty long!
Drying, first crack, lull, second crack, coast. Degassing.
In theory u are roasting too long & too slow…. Dun take my word for it. Try roasting faster shorter roasting time each time u roast . If u can start with a higher heat setting at the beginning of the roast , after the bean is no longer green lower down the heat…. & at 1st crack lower down the heat again. Use atleast 3 heat setting . That’s how we do in in commercial roasting .
Terrible way to roast coffee
Agreed. Sucks but he will learn. Heat gun and bowl works better.
Gotta start somewhere. And if he enjoyed his cup, it's good coffee.
So why have the Ethiopians been doing it exactly like this for thousands of years? They're famous for good coffee.
@@suriyaprom74 I'd like to try that too. Which heat gun do you use?
❤❤❤