Sign up to save your podcasts
Or
Share [S2E5] Back Porch Coffee Roasting With My Neighbor Robby
Share to email
Share to Facebook
Share to X
Share to email
Share to Facebook
Share to X
Or
[S2E5] Back Porch Coffee Roasting With My Neighbor Robby
Ride along with me and my neighbor Robby as we roast a batch of green coffee from start to finish on my back porch with my Hottop Roaster. Robby is a "coffee person" but is new to coffee roasting so his insights, takeaways and questions are On Point for anyone who is curious about roasting their own coffee.
My Home Roasting Process (as played out in the episode)
1) Preheat ("charge") roaster to 420 degrees (internal temp of roaster)
2) Set final roasting temperature at 374 degrees (temp of bean)
3) Once preheated, add 300g green coffee into roaster (full batch)
4) Turn fan to 100% for 60 seconds once green coffee temp begins to "rise"
5) Reduce fan speed to 10%
6) When internal roaster temp reaches 400 degrees, reduce heat to 90% and increase fan speed to 20%
7) With every additional 10 degree increase in roaster temp, reduce heat by an additional 10% and increase fan speed by an additional 10%
8) Eject beans when bean temperature reaches 374 degrees (assuming first crack is complete and bean color is what I want)
9) Allow to cool in cooling tray for 5 minutes
10) Get rid of as much chaff as possible
11) Lay coffee beans out on cookie sheet for an additional 30-60 minutes
12) Put roasted coffee in mason jar or sealable bag (with one-way release valve)
13) Wait 3-4 days before brewing!
Don't forget to take advantage of 15% off your order of Green Coffee at www.sweetmarias.com between now and 3/31/2020 using the code CRAFTCOFFEE
Links/Resources mentioned:
- Hottop Roaster
- Orens Daily Roast
- Zabar's Coffee
- The Coffee Roaster's Companion book (Scott Rao)
- Pew Research Center article about neighbors
View all episodes
By Joel Sigmon
4.8
3333 ratings
Ride along with me and my neighbor Robby as we roast a batch of green coffee from start to finish on my back porch with my Hottop Roaster. Robby is a "coffee person" but is new to coffee roasting so his insights, takeaways and questions are On Point for anyone who is curious about roasting their own coffee.
My Home Roasting Process (as played out in the episode)
1) Preheat ("charge") roaster to 420 degrees (internal temp of roaster)
2) Set final roasting temperature at 374 degrees (temp of bean)
3) Once preheated, add 300g green coffee into roaster (full batch)
4) Turn fan to 100% for 60 seconds once green coffee temp begins to "rise"
5) Reduce fan speed to 10%
6) When internal roaster temp reaches 400 degrees, reduce heat to 90% and increase fan speed to 20%
7) With every additional 10 degree increase in roaster temp, reduce heat by an additional 10% and increase fan speed by an additional 10%
8) Eject beans when bean temperature reaches 374 degrees (assuming first crack is complete and bean color is what I want)
9) Allow to cool in cooling tray for 5 minutes
10) Get rid of as much chaff as possible
11) Lay coffee beans out on cookie sheet for an additional 30-60 minutes
12) Put roasted coffee in mason jar or sealable bag (with one-way release valve)
13) Wait 3-4 days before brewing!
Don't forget to take advantage of 15% off your order of Green Coffee at www.sweetmarias.com between now and 3/31/2020 using the code CRAFTCOFFEE
Links/Resources mentioned:
- Hottop Roaster
- Orens Daily Roast
- Zabar's Coffee
- The Coffee Roaster's Companion book (Scott Rao)
- Pew Research Center article about neighbors