I always preheat to about 250 degrees before dropping the beans. I get a much more consistent color roast than what you have here. Also, I shoot for closer to 12-14 minutes roast which just takes me to second crack. I turn down the heat at first crack to stretch the roast but not too much to avoid stalling. One thing I do is I have a pan between my gas stove and the popper as that seems to provide a much more stable heat source. I also generally roast 1.2 lbs per batch and they turn out great. Less than a pound results in less consistency as the greater mass results in more stable temps.
@your dad(that comment was 5 years ago, i use a small drum roaster now) the period between 1st and 2nd crack is when a lot of flavor can develop because 1st crack releases moisture and roasting as pissed to baking like if you slow prior to 1st crack. I would say 14 is a bit on the long side for me now 12 is a good target. I used the popper over a gas stove, that is why i used a pan between stove and popper. Electric heat may be stable enough to begin with., I dont know.
I hadn't done a whirley pop roast in about a year, so it was helpful to see someone else do it - thanks for doing this. We'll see how it tastes tomorrow morning!
Scotty, Yes, any time we roast over direct fire we will scorch or burn the beans at the points the beans touch the metal. We can mitigate this somewhat by stirring faster and or putting more distance between the flames and the roaster. The Whirley method works reasonably well especially as an introduction to home roasting, it's easy, cheap, and a great learning tool as you can see, smell, and hear the entire process. Air Pop is better at getting an even roast but harder to find a good unit.
Hi, I've been roasting beans since I've watched your video. It turned out realy pretty good :D I'm getting better and better every time I roast. Thank you!
Starting at room temp allows the moisture to leave the beans slowly. Less likely to scorch the beans, they get larger and lighter and stir better (also why you use at least half pound). Less likely to burn fingers or spill. Any drum method scorches beans in little spots when they touch metal too long, it ads a taste many coffee lovers are used to and actually prefer, some do not. My friends who like very dark roasts seem to like preheating the Whirley, I like American roast and do not preheat.
Great informative and instructional video. Brand new to home roasting. I already have a Whirly-Pop, which I use for popcorn. I think, if the weather is decent, I'll try my first batch outside on portable butane stove this weekend, with a metal trivet between the burner and the pop. I also have a infrared thermometer, various strainers, colanders, funnels, fans, etc., so I'm ready to go. Already bookmarked your website, and I'm sure I'll be placing an order very soon. Thanks.
Thanks to Scott, HRC, and this video I knocked out my first Whirley Pop roast and am hooked. The details were incredible and I use the same system, except my induction cooktop forced me to buy a small electric hotplate (Alum won't work). If the weather is reasonable I recommend going to your side burner on the grill or a small camp stove, even with the vent hood you have that coffee smoke smell for a while. After roasting my Christmas gift of green beans I needed to know what to buy so I emailed them some questions before buying my first green beans and they were extremely helpful. Great products, good prices, and fantastic service - why shop anywhere else??
Great ideas for simple, inexpensive experimentation. We have in infrared thermocouple device and I wouldn't have thought to use that, but now I will! This is clearly something we want to do outdoors, I think :)
Just listen for the First Crack and if desired Second (dark roast) Crack. Also you should see an increasing amount of smoke usually beginning in First crack and significant by Second crack.
Joshua, Relax it is a demonstration and how will new Roasters understand the change from First Crack to Second Crack? The point is how simple coffee roasting can be, whatever your taste may be.
Hi! I have a question. In researching this fun method, I have found that some people say to preheat the pan , while others (such as you) do not. Why have you found that you prefer not to preheat the pan? Great, informative video, by the way! Thanks!
BochaAtomik That is perfectly OK. The idea of this video is more to show Beginners how easy it is to roast coffee in a Whirley pop, and basically how. Some Roasters are meticulous about their roasts and others are happy with slightly uneven but highly enjoyable roasts they produce. We have a friend who is an Artist and his roasts in a cast iron skillet with a wood spoon are amazing, when I do it that way half my beans are on the floor.
I had a few burn on me for a rather light medium roast likely because in the beginning I stirred but the beans weren't moving.I think a pan underneath would help even distribution of the heat.
Some people put a large cast iron skillet or griddle under the Whirley pop to evenly distribute the heat. If they don't move shake the Whirley to mix them up. Start by using Half a Lb until you get the hang of it then you can try up to 1 Lb but that is a little tricky and will produce a lot of smoke.
Thanks for the tip, the second batch I placed the Whirley in a very large Teflon flat pan. I didn't preheat though, so it took 20 minutes vs. 6 minutes. Nothing burned and it was a medium roast. I want to avoid a lot of smoke because I'm in an apartment. Thank you!
20 minutes is about as slow as you can go, much longer and you will get a dull Baked taste. Use the vent fan over the stove and or open a window to vent the smoke. Using Half a pound should help your beans move when stirred in a Whirley pop, less beans and they won't turn over as you stir.
Thanks for the tips, you're right about the taste. So I take it preheating is a good idea then. Though the smoking is normal for beans, it gives me the impression they may be about to catch fire.
I am looking to make a cooling system for when my beans are done roasting. What fan are you using to cool your beans? I was thinking about using the Honeywell HT-900 TurboForce Air Circulator Fan but I am not sure if it is strong enough. Right now I am dumping the beans back and forth between two pots which takes forever...Any help would be great!
I just bought a Whirley pop and my first roast was worse than yours in that I had a very high contrast between Light and Dark roast. Is there any way to modify the stir mech. to achieve a better less contrast roast? Thanks for the video!
Kurt, A little practice helps. Try stirring a little faster during your roast. About once per minute I stir really fast for a few seconds to mix up the beans top to bottom. Try not to stop stirring for more than a second or two. Your fire might be too high. Did you use about a half pound of coffee? Too much or too little will prevent the beans from turning over efficiently. On the video we stir a bit too slow and stopped too long because the camera is pretty close and we wanted you to hear the beans Crack not just the stirring. You should hear First Crack begin around 4 minutes into your roast, if it is much sooner your heat is too high. If First Crack doesn't start by 6 minutes your heat is too low. Is it a Whirley pop or a look alike? I have tried several other brands and they just don't work as well for coffee.
Hi, I didn't observe clearly the gap between 1st and 2nd crack as I expect the 1st crack is done, stop cracking, then 2nd crack starts again, did I missed something here?
Sorry I did not see your comment until now. Assume by now that you have plenty of experience roasting and understand that Second crack can start while First crack is ending or could start a couple minutes after First crack ends, depending on the beans and how hot you roast.
Maureen, If you are applying too much heat (roasting too fast) Second crack will begin while First Crack is still ending. They sound different, First Crack is like toothpicks being snapped in half or a popping sound. Second Crack is more of a crackle like crispy rice cereal or a string of firecrackers far away. Every coffee will sound a little different and vary depending on how hot you roast. Watch the color change; from tan to medium brown should be First Crack, brown to DARK brown or black or shiny is definitely Second Crack. Slow down (lower the heat) on your first few roasts so you get a 15 second to 1 minute slow down or quiet time between Cracks. Stirring faster during the cracks also helps, just stop for a second to listen.
I've noticed when roasting over direct fire, it's critical that at no point does any part of the bean touch the hot surface of the pan or pot more than a split second. Unfortunately the whirley pop method is notorious in this regard due to side-ways agitation motion. Quite often beans facing downward towards the hot metal simply slide along the bottom still facing down the entire time, getting burned. Air pop does a far better job at producing even roasts.
Any Cooking store or Department store, even the big Box stores have them. Often called "Roasting Pans" or "Fish roasting pans" or even "charcoal roasting pan", they are meant to be used to keep the meat up out of the drippings so it will cook evenly. These work particularly well for removing chaff and cooling just roasted coffee thanks to rough edges of the wire mesh. They may only be seasonal offerings in Spring for outdoor use or Fall for Holiday cooking.
Hi Parisa, I am not sure what you are asking? If your roaster is oily from popcorn just clean it with dish soap before roasting. If your beans look oily when you roast you have a very Dark roast and you want to use them as they are because some of the flavor is in the oil. If you do not like that dark roast simply lower the heat and take your beans out sooner next time. If you do like the dark roasts you will want to clean your grinder often.
Darren, They call it a "Roasting Pan" you can find them in most department stores (Wally, Target, etc..) in the Cooking Wares Department. I think I may have gotten that one at World Market (cheap). It works even better than a colander because it lets more air through and the bumps of wire help separate stubborn chaff from the beans. Downside is very small beans will fall through.
I have a few questions . First , " medium heat " varies from stove to stove and from gas to electric stoves . Could you be more specific on flame height and burner size ? Also , when I'm using an air popper , the chaf gets blown off from the beans . When using other methods to roast the beans ( frying pan or oven ) some of the chaf sticks to the beans even when I shake them around in a screen strainer while cooling . How can I get the chaf off the beans ? Once the beans are cool , the chaf really sticks to the beans . I haven't tried using a whirly popper yet . What roasting method do you think is the best ? I would appreciate any information you can provide . Thank you .
You have to use a little common sense and trial and error because each stove is indeed different, shoot for First Crack to begin between 5 minutes and 8 minutes after applying heat, and should last 1 to 2 minutes ish. Shake the beans and rub with your hand outdoors in the wind or over a fan also helps remove chaff.
Thanks Eric! I am a fan of both methods and like to roast a coffee both ways to see which we prefer for that bean. The old 1500 Watt Air poppers work best the new 1100 Watt models just don't get hot enough. We're all hands because we thought it was more interesting to see the beans and roaster than us. Enjoy your coffee!
Just an update, I've done about 7 batches since my first I had burned. I use the large skillet under the popper and preheat it to 325 degrees. It takes about 10 minutes to roast a preheated batch depending on the type of beans I use. I don't like to go beyond a city roast. It's gotten to the point where I feel comfortable roasting with the popper though I need one of these 500 degree arm/hand mitts to prevent burning my arm. Thanks for the tips!
Sounds like you are getting the hang of it. Now you can start varying the heat to speed up or slow down your roasts to bring out desired aspects of each coffee. Roast On! Scott
When you preheat are you preheating the skillet and popper then putting beans in once it the system reaches 325 degrees? Thanks for the help! Just started roasting and burned a lot on my first time.
does this stink up your kitchen, and if it does, does the smell linger or dissipate fairly quickly? I might have to switch to this method, I just started and was using a toastess air popper and the thing crapped out on me after 7 uses. I'm worried if I go back to the popper I will be funneling more money towards that and not sure how sustainable that method would be. Whereas this appears to be pretty reliable method, at least the equipment seems more reliable.
sd, Roasting Dark will create some smoke since you should roast about a half pound per roast in a Whirley. Light roasts cause much less smoke. Anytime you roast there will be that roasty smell but using your stove vent fan or open a window to greatly reduce it. We roast a lot and only notice the smell shortly after big, or Dark, or numerous roasts, otherwise it seems to dissipate rather fast. The Whirley pop is cheap and durable. I am not familiar with your brand of air roaster but if it is a hot air popcorn popper I have not found a currently produced model that works well for coffee. Old West Bend 1500 Watt "Poppery" air poppers do work well but you have to search thrift stores or the net to buy one.
NO. Once you remove the beans from the heat the roasting (malliard reaction) process Stops. It will NOT start again, if you turn down the heat Too low when roasting you can stall (stop the chemical reaction caused by the heat) the roast.
Coolala I am not familiar with a rice cooker. You want to apply DRY heat to coffee beans, No steam or water while roasting. A pan on a stove will work. A perferated basket rotated over a fire works, even hot air forced evenly over the beans works. If anyone has tried a rice cooker please let us know!
+TurtleDog Depends, on the Coffee, How much you roast, and How dark you roast. A pound at a Dark roast will certainly produce a lot of smoke, there is always some smoke. We always open a window or turn on the vent fan over the stove.
Just a thought on technique...I guess it would help to toss the beans in the pot as if flipping pancakes, which should give better overall agitation... Right?😂
Sure, why not. I shake a little and or stir like crazy for a few seconds every minute or two. I just don't do it in the video because I want you to hear the beans crack.
+Ji Young Ann Yes, Stainless Steel Whirley Pops are available and cost a little more so we would love to know if you think the extra cost is worth it ?
By all means if you are handy enough to automate the stirring mechanism do so. You may want to look into a stainless steel Whirley Pop at the following, homeroastcoffee.com/products/stainless-steel-whirley-pop-popcorn-popper-coffee-roaster , as it is sturdier and may produce a more even roast. Also keep in mind you can get an electric home coffee roaster for about $129.
Next time you make a video change the white balance from auto to a constant value on the cool end of the spectrum. otherwise the white balance will change, mid-shot
Cool, glad you can get a good roast with a pan. The idea of the video is to show how basicly simple roasting can be, not how perfect. It could have been a better roast but that wasn't the primary focus this time.
6 and 3/4 ounces. do you realise how rediculous that sounds? just weigh it in grams. you guys really have to get with the metric system like the rest of the world.
We buy and sell coffee by the Pound (pretty sure most Green Coffee Bean Retailers sell by the Lb) so we are stiil using Pounds and ounces every day. I wouldn't think English measure would give yomega brain trouble.
i dont know anyone who sells by the pound. maybe in the USA because they are the only country in the world who still goes by the imperial system. everywhere else sells in kilograms.
I always preheat to about 250 degrees before dropping the beans. I get a much more consistent color roast than what you have here. Also, I shoot for closer to 12-14 minutes roast which just takes me to second crack. I turn down the heat at first crack to stretch the roast but not too much to avoid stalling. One thing I do is I have a pan between my gas stove and the popper as that seems to provide a much more stable heat source. I also generally roast 1.2 lbs per batch and they turn out great. Less than a pound results in less consistency as the greater mass results in more stable temps.
Erik Pendleton spot on about 1.2lbs for heat👍
@your dad(that comment was 5 years ago, i use a small drum roaster now) the period between 1st and 2nd crack is when a lot of flavor can develop because 1st crack releases moisture and roasting as pissed to baking like if you slow prior to 1st crack. I would say 14 is a bit on the long side for me now 12 is a good target. I used the popper over a gas stove, that is why i used a pan between stove and popper. Electric heat may be stable enough to begin with., I dont know.
@@phoslurperr wow this is super insightful. I was planning roasting tomorrow and this idea of putting a pan between the roaster is such a good idea
I hadn't done a whirley pop roast in about a year, so it was helpful to see someone else do it - thanks for doing this. We'll see how it tastes tomorrow morning!
+justin williams
Glad we could help, Roast On!
Thank you! That was very instructive. I got a Whirley Pop for Christmas and I am excited to use it.
Scotty,
Yes, any time we roast over direct fire we will scorch or burn the beans at the points the beans touch the metal. We can mitigate this somewhat by stirring faster and or putting more distance between the flames and the roaster. The Whirley method works reasonably well especially as an introduction to home roasting, it's easy, cheap, and a great learning tool as you can see, smell, and hear the entire process. Air Pop is better at getting an even roast but harder to find a good unit.
Hi, I've been roasting beans since I've watched your video. It turned out realy pretty good :D I'm getting better and better every time I roast. Thank you!
+Ji Young Ann
Excellent, we love helping you enjoy better coffee, have fun!
Starting at room temp allows the moisture to leave the beans slowly. Less likely to scorch the beans, they get larger and lighter and stir better (also why you use at least half pound). Less likely to burn fingers or spill. Any drum method scorches beans in little spots when they touch metal too long, it ads a taste many coffee lovers are used to and actually prefer, some do not. My friends who like very dark roasts seem to like preheating the Whirley, I like American roast and do not preheat.
Great informative and instructional video. Brand new to home roasting. I already have a Whirly-Pop, which I use for popcorn. I think, if the weather is decent, I'll try my first batch outside on portable butane stove this weekend, with a metal trivet between the burner and the pop. I also have a infrared thermometer, various strainers, colanders, funnels, fans, etc., so I'm ready to go. Already bookmarked your website, and I'm sure I'll be placing an order very soon. Thanks.
Thanks to Scott, HRC, and this video I knocked out my first Whirley Pop roast and am hooked. The details were incredible and I use the same system, except my induction cooktop forced me to buy a small electric hotplate (Alum won't work). If the weather is reasonable I recommend going to your side burner on the grill or a small camp stove, even with the vent hood you have that coffee smoke smell for a while.
After roasting my Christmas gift of green beans I needed to know what to buy so I emailed them some questions before buying my first green beans and they were extremely helpful. Great products, good prices, and fantastic service - why shop anywhere else??
Great ideas for simple, inexpensive experimentation. We have in infrared thermocouple device and I wouldn't have thought to use that, but now I will! This is clearly something we want to do outdoors, I think :)
Any alternative if i got no temperature measurement during the roasting?
Just listen for the First Crack and if desired Second (dark roast) Crack. Also you should see an increasing amount of smoke usually beginning in First crack and significant by Second crack.
"well in to second crack"
me internally screaming: "TAKE IT OFF TAKE IT OFF"
Joshua, Relax it is a demonstration and how will new Roasters understand the change from First Crack to Second Crack? The point is how simple coffee roasting can be, whatever your taste may be.
Very helpful! Thank you!
Hi! I have a question. In researching this fun method, I have found that some people say to preheat the pan , while others (such as you) do not. Why have you found that you prefer not to preheat the pan? Great, informative video, by the way! Thanks!
Not to criticize, to me, is quite same results as roasting on a pan, I watched the video to compare, so I must thank you guys for this.
BochaAtomik That is perfectly OK. The idea of this video is more to show Beginners how easy it is to roast coffee in a Whirley pop, and basically how. Some Roasters are meticulous about their roasts and others are happy with slightly uneven but highly enjoyable roasts they produce. We have a friend who is an Artist and his roasts in a cast iron skillet with a wood spoon are amazing, when I do it that way half my beans are on the floor.
always success for the channel.. 👍
Thanks for the visit
I had a few burn on me for a rather light medium roast likely because in the beginning I stirred but the beans weren't moving.I think a pan underneath would help even distribution of the heat.
Some people put a large cast iron skillet or griddle under the Whirley pop to evenly distribute the heat. If they don't move shake the Whirley to mix them up. Start by using Half a Lb until you get the hang of it then you can try up to 1 Lb but that is a little tricky and will produce a lot of smoke.
Thanks for the tip, the second batch I placed the Whirley in a very large Teflon flat pan. I didn't preheat though, so it took 20 minutes vs. 6 minutes. Nothing burned and it was a medium roast. I want to avoid a lot of smoke because I'm in an apartment. Thank you!
20 minutes is about as slow as you can go, much longer and you will get a dull Baked taste. Use the vent fan over the stove and or open a window to vent the smoke. Using Half a pound should help your beans move when stirred in a Whirley pop, less beans and they won't turn over as you stir.
Thanks for the tips, you're right about the taste. So I take it preheating is a good idea then. Though the smoking is normal for beans, it gives me the impression they may be about to catch fire.
I am looking to make a cooling system for when my beans are done roasting. What fan are you using to cool your beans? I was thinking about using the Honeywell HT-900 TurboForce Air Circulator Fan but I am not sure if it is strong enough. Right now I am dumping the beans back and forth between two pots which takes forever...Any help would be great!
Very little fan is BEST, too strong and you blow your coffee beans out. The Chaff is so light it doesn't much to blow it off.
I just bought a Whirley pop and my first roast was worse than yours in that I had a very high contrast between Light and Dark roast. Is there any way to modify the stir mech. to achieve a better less contrast roast? Thanks for the video!
Kurt,
A little practice helps. Try stirring a little faster during your roast. About once per minute I stir really fast for a few seconds to mix up the beans top to bottom. Try not to stop stirring for more than a second or two. Your fire might be too high. Did you use about a half pound of coffee? Too much or too little will prevent the beans from turning over efficiently. On the video we stir a bit too slow and stopped too long because the camera is pretty close and we wanted you to hear the beans Crack not just the stirring. You should hear First Crack begin around 4 minutes into your roast, if it is much sooner your heat is too high. If First Crack doesn't start by 6 minutes your heat is too low. Is it a Whirley pop or a look alike? I have tried several other brands and they just don't work as well for coffee.
Hi, I didn't observe clearly the gap between 1st and 2nd crack as I expect the 1st crack is done, stop cracking, then 2nd crack starts again, did I missed something here?
Sorry I did not see your comment until now. Assume by now that you have plenty of experience roasting and understand that Second crack can start while First crack is ending or could start a couple minutes after First crack ends, depending on the beans and how hot you roast.
how do you know when you've gone from first crack to second crack?
Maureen,
If you are applying too much heat (roasting too fast) Second crack will begin while First Crack is still ending. They sound different, First Crack is like toothpicks being snapped in half or a popping sound. Second Crack is more of a crackle like crispy rice cereal or a string of firecrackers far away. Every coffee will sound a little different and vary depending on how hot you roast. Watch the color change; from tan to medium brown should be First Crack, brown to DARK brown or black or shiny is definitely Second Crack. Slow down (lower the heat) on your first few roasts so you get a 15 second to 1 minute slow down or quiet time between Cracks. Stirring faster during the cracks also helps, just stop for a second to listen.
First Crack SOUNDS like Popping pop corn, Second Crack sounds like crackling rice cereal when you put on the milk.
I've noticed when roasting over direct fire, it's critical that at no point does any part of the bean touch the hot surface of the pan or pot more than a split second. Unfortunately the whirley pop method is notorious in this regard due to side-ways agitation motion. Quite often beans facing downward towards the hot metal simply slide along the bottom still facing down the entire time, getting burned. Air pop does a far better job at producing even roasts.
Where did you get your cooling basket?
Any Cooking store or Department store, even the big Box stores have them. Often called "Roasting Pans" or "Fish roasting pans" or even "charcoal roasting pan", they are meant to be used to keep the meat up out of the drippings so it will cook evenly. These work particularly well for removing chaff and cooling just roasted coffee thanks to rough edges of the wire mesh. They may only be seasonal offerings in Spring for outdoor use or Fall for Holiday cooking.
hi i have a question,how we can clean just roast coffee from oil to use them for nice cup of coffee?
Hi Parisa, I am not sure what you are asking?
If your roaster is oily from popcorn just clean it with dish soap before roasting.
If your beans look oily when you roast you have a very Dark roast and you want to use them as they are because some of the flavor is in the oil. If you do not like that dark roast simply lower the heat and take your beans out sooner next time. If you do like the dark roasts you will want to clean your grinder often.
Can you please tell me where i can get that exact colander you are using? Thank you
Darren, They call it a "Roasting Pan" you can find them in most department stores (Wally, Target, etc..) in the Cooking Wares Department. I think I may have gotten that one at World Market (cheap). It works even better than a colander because it lets more air through and the bumps of wire help separate stubborn chaff from the beans. Downside is very small beans will fall through.
Most Cooking stores have these. Often called a "roasting basket" used to cook meat in a pan to keep the meat up out of the fat drippings.
I have a few questions . First , " medium heat " varies from stove to stove and from gas to electric stoves . Could you be more specific on flame height and burner size ? Also , when I'm using an air popper , the chaf gets blown off from the beans . When using other methods to roast the beans ( frying pan or oven ) some of the chaf sticks to the beans even when I shake them around in a screen strainer while cooling . How can I get the chaf off the beans ? Once the beans are cool , the chaf really sticks to the beans . I haven't tried using a whirly popper yet . What roasting method do you think is the best ? I would appreciate any information you can provide . Thank you .
You have to use a little common sense and trial and error because each stove is indeed different, shoot for First Crack to begin between 5 minutes and 8 minutes after applying heat, and should last 1 to 2 minutes ish. Shake the beans and rub with your hand outdoors in the wind or over a fan also helps remove chaff.
I am using this method but I will try the air popper later. But def. worth it. By the way nice hand model. That's for the video.
Thanks Eric!
I am a fan of both methods and like to roast a coffee both ways to see which we prefer for that bean. The old 1500 Watt Air poppers work best the new 1100 Watt models just don't get hot enough. We're all hands because we thought it was more interesting to see the beans and roaster than us. Enjoy your coffee!
Just an update, I've done about 7 batches since my first I had burned. I use the large skillet under the popper and preheat it to 325 degrees. It takes about 10 minutes to roast a preheated batch depending on the type of beans I use. I don't like to go beyond a city roast. It's gotten to the point where I feel comfortable roasting with the popper though I need one of these 500 degree arm/hand mitts to prevent burning my arm. Thanks for the tips!
Sounds like you are getting the hang of it. Now you can start varying the heat to speed up or slow down your roasts to bring out desired aspects of each coffee. Roast On! Scott
Home Roast Coffee Thank you! I can hardly believe how great coffee can be this way.
When you preheat are you preheating the skillet and popper then putting beans in once it the system reaches 325 degrees? Thanks for the help! Just started roasting and burned a lot on my first time.
does this stink up your kitchen, and if it does, does the smell linger or dissipate fairly quickly? I might have to switch to this method, I just started and was using a toastess air popper and the thing crapped out on me after 7 uses. I'm worried if I go back to the popper I will be funneling more money towards that and not sure how sustainable that method would be. Whereas this appears to be pretty reliable method, at least the equipment seems more reliable.
sd,
Roasting Dark will create some smoke since you should roast about a half pound per roast in a Whirley. Light roasts cause much less smoke. Anytime you roast there will be that roasty smell but using your stove vent fan or open a window to greatly reduce it. We roast a lot and only notice the smell shortly after big, or Dark, or numerous roasts, otherwise it seems to dissipate rather fast. The Whirley pop is cheap and durable. I am not familiar with your brand of air roaster but if it is a hot air popcorn popper I have not found a currently produced model that works well for coffee. Old West Bend 1500 Watt "Poppery" air poppers do work well but you have to search thrift stores or the net to buy one.
Can I re-roast a batch of coffee after it has cooled and settled?
NO. Once you remove the beans from the heat the roasting (malliard reaction) process Stops. It will NOT start again, if you turn down the heat Too low when roasting you can stall (stop the chemical reaction caused by the heat) the roast.
NO
do you think it will on a rice cooker ?
Coolala I am not familiar with a rice cooker. You want to apply DRY heat to coffee beans, No steam or water while roasting. A pan on a stove will work. A perferated basket rotated over a fire works, even hot air forced evenly over the beans works. If anyone has tried a rice cooker please let us know!
have a expensive digital electric rice cooker it will not get hot enough to roast coffee
thank you very much for the info :)
is there a lot of smoke?
+TurtleDog
Depends, on the Coffee, How much you roast, and How dark you roast. A pound at a Dark roast will certainly produce a lot of smoke, there is always some smoke. We always open a window or turn on the vent fan over the stove.
Can be, especially for Dark roasts.
Just a thought on technique...I guess it would help to toss the beans in the pot as if flipping pancakes, which should give better overall agitation... Right?😂
Sure, why not. I shake a little and or stir like crazy for a few seconds every minute or two. I just don't do it in the video because I want you to hear the beans crack.
Sure, whatever works for you.
Looks like hard work
All good things require some effort.
Wife doing a grate job.
Is the Whirley Pop you sell made of aluminum or stainless steel?
Aluminum, I have not seen any other material on these new ones.
Home Roast Coffee I bought a stainless steel one one amazon.
+Ji Young Ann
Yes, Stainless Steel Whirley Pops are available and cost a little more so we would love to know if you think the extra cost is worth it ?
Yeah...I'm going to modify and put on an electric motor, cause I don't have what I assume is a pretty cranker....
By all means if you are handy enough to automate the stirring mechanism do so. You may want to look into a stainless steel Whirley Pop at the following, homeroastcoffee.com/products/stainless-steel-whirley-pop-popcorn-popper-coffee-roaster , as it is sturdier and may produce a more even roast. Also keep in mind you can get an electric home coffee roaster for about $129.
The hardest part is removing the chaff >.
Ocassionally stir really FAST to loosen chaffe, or use the roasting basket to cool beans outside or over a fan to remove stuborn chaffe.
Next time you make a video change the white balance from auto to a constant value on the cool end of the spectrum. otherwise the white balance will change, mid-shot
Not a very even roast. Think I’ll stick to my cast iron pan
Cool, glad you can get a good roast with a pan. The idea of the video is to show how basicly simple roasting can be, not how perfect. It could have been a better roast but that wasn't the primary focus this time.
Ugh. Guys voice... beautiful fingernails? Maybe I fast forwarded and missed how this happened.
Donna thanks you for the nice compliment on her nails!
6 and 3/4 ounces. do you realise how rediculous that sounds? just weigh it in grams. you guys really have to get with the metric system like the rest of the world.
yomega brain we do both. Lol. Love it that way.
We buy and sell coffee by the Pound (pretty sure most Green Coffee Bean Retailers sell by the Lb) so we are stiil using Pounds and ounces every day. I wouldn't think English measure would give yomega brain trouble.
i dont know anyone who sells by the pound. maybe in the USA because they are the only country in the world who still goes by the imperial system. everywhere else sells in kilograms.
Excellent video, thank you!
Roast on! Thanks for watching. Next let us know how your coffee tastes. Good luck.