So I got a hot air popper, courtesy of Kola, (thanks again Kola the popper works great)

Obtained some "green beans" from my local coffee roaster, and started experimenting.

6 minutes of time in the popper turned out beans very light brown

7 minutes turned out beans slightly browner, but not the right color.

8 minutes yielded a good looking bean.

9 minutes yeilded an appropriate looking bean. Below are pictures of the "green beans" and the 9 minute beans.

I will post some results on the taste of these home roasted beans : )

Very cool.  

I'm curious to know how it tastes...

Sounds awesome! But, I don't see any pictures.
Is it just me?
 

QuoteNES Tek - 8/22/2010  8:52 PM

Sounds awesome! But, I don't see any pictures.
Is it just me?
 

You guys were viewing my post as I was uploading the picture !  talk about real time web hosting : )  

 

Very nice. Looking forward to the taste comments!

  Let us know how they turn out, taste-wise.

Those look awesome!

Only 9 minutes to roast them? Wow ... for some reason I had this image in my head of you waiting for hours for the beans to get done.

I'm glad the popper is working well, and look forward to hearing about the taste test!

Edit: Oh, by the way, I'm smoking one of the Prof. Sila's tonight - thank you! Interesting cigar ... will post a review in a bit.

This morning was "taste the coffee " day, for my batch of 9 min roasted columbian coffee beans.

I ground up the beans I roasted for 9 minutes, and the aroma was great !

Brewed a pot of coffee, and the taste results are as follows :

Strength - medium
Flavors - mild coffee, slight roasted flavor similar to toast.
Harshness - very smooth and mild.

Added milk and sugar to the coffee, and it was the best, mild tasting coffee I have had in a long time.

I gave a cup of it to my wife, she remarked it was very smooth, but not strong enough.

OK, so, for a mild "breakfast  blend"  of coffee, I hit on a winner.


Today I roasted more beans, this time for 11 minutes. The beans themselves are darker in color, very dark brown, almost black. The coffee should be more....intense.

Oh one side note, the smell that roasting coffee makes is either a pleasant smell or not so much depending on your love of coffee. When I roasted the beans today, I was liking the aroma of the roasting beans, kind of like a mix of toast, and coffee.

I am hooked on Roasting Coffee at home      

You're a frickin' genius

Sounds tasty.  Just wish I liked coffee

sounds really GREAT...

Sounds terrific!  But aren't the "green" coffee beans hard to find in general?  

And did your local coffee roaster charge you the same for those as the roasted ones?

Sounds good!

I thought the strength was more a factor of the type of beans, not how long they were roasted?  Also can't you up the strength by adding more grounds or less water (this is how we do it at home)?  BTW, I don't know shyt about roasting beans so I'll take your word for it.

I have heard, though I have no idea if it is true, that the longer you roast the beans the stronger the flavor. But (again don't know if it's true) apparently the longer roasting time also destroys some of the caffeine, reducing the buzz you'll get.

Personally, I like the dark roasted coffees, caffeine or no caffeine.

bzzzzzzzzzzzzz

QuoteBrlesq - 8/24/2010  8:55 PM

Sounds terrific!  But aren't the "green" coffee beans hard to find in general?  

And did your local coffee roaster charge you the same for those as the roasted ones?

Nope and Nope.  If you have a "local coffee shop" not starbucks, but a local store, they probably do their own roasting in the back, and if you talk nice to the owner...he may sell you some un roasted beans. There are alos links in the coffee threads to Sweet Maria's online. I have been there, and they have coffee for sale, LOTS of green coffee's.

Second question was is unroasted coffee the same price as already roasted, nope. My local guy sold me un roasted coffee for $5.00 / lb.  He sells Roasted coffee's for about $10.00 / lb. The price may be low because we have a common interest in coffee's though.

Cost is a consideration, but not my driving factor in doing this...... it's for the thrill of the hobby  

Quotelowpro75 - 8/24/2010  9:27 PM

I thought the strength was more a factor of the type of beans, not how long they were roasted?  Also can't you up the strength by adding more grounds or less water (this is how we do it at home)?  BTW, I don't know shyt about roasting beans so I'll take your word for it.

The strength of the coffee in the cup is the result of 4 factors, according to the experts (not me, I'm quoting other people here)

1. Amount of ground coffee in the filter
2. Amount of water used
3. length of time the water is in contact with the grounds
4. The "roast" or length of time the coffee has been roasted

Adding more coffee grounds, is the easiest way to increase the strength of what comes out in the cup. (Starbucks brews their coffee with 2 times the normal amount of grounds, that's one reason their coffee is so strong !) Adding more grounds can also make the coffee more "biting, or sharp" again like starbucks, where it bites back after you take a sip.

If you look at some "dunkin donuts" coffee beans, you will see they are "lighter " in color then the "Starbucks" beans. Darker beans.....darker flavor in the cup.

The best part about roasting at home, is I can roast the same "columbian" bean different lengths of time, and get a different tasting coffee !

I'm an engineer by trade, and designing experiments where only one factor gets changed at a time, is very fun for me.

Kind of like cigar smoking, humidor storage, length of time cigars are in the humidor, drink pairings etc.

So much to understand... but in the end, if the cigar is good, and the coffee tastes terrific  it's a great day !

 

cool experiment, don't know if I would tackle the project, but I do love my coffee!

QuoteDonM - 8/25/2010  12:15 PM

cool experiment, don't know if I would tackle the project, but I do love my coffee!

 

Quotekennyg - 8/25/2010  11:52 AM

Quotelowpro75 - 8/24/2010  9:27 PM

I thought the strength was more a factor of the type of beans, not how long they were roasted?  Also can't you up the strength by adding more grounds or less water (this is how we do it at home)?  BTW, I don't know shyt about roasting beans so I'll take your word for it.

The strength of the coffee in the cup is the result of 4 factors, according to the experts (not me, I'm quoting other people here)

1. Amount of ground coffee in the filter
2. Amount of water used
3. length of time the water is in contact with the grounds
4. The "roast" or length of time the coffee has been roasted

Adding more coffee grounds, is the easiest way to increase the strength of what comes out in the cup. (Starbucks brews their coffee with 2 times the normal amount of grounds, that's one reason their coffee is so strong !) Adding more grounds can also make the coffee more "biting, or sharp" again like starbucks, where it bites back after you take a sip.

If you look at some "dunkin donuts" coffee beans, you will see they are "lighter " in color then the "Starbucks" beans. Darker beans.....darker flavor in the cup.

The best part about roasting at home, is I can roast the same "columbian" bean different lengths of time, and get a different tasting coffee !

I'm an engineer by trade, and designing experiments where only one factor gets changed at a time, is very fun for me.

Kind of like cigar smoking, humidor storage, length of time cigars are in the humidor, drink pairings etc.

So much to understand... but in the end, if the cigar is good, and the coffee tastes terrific  it's a great day !

 

Good information.  Thanks.

Isnt there some kind of coffee from Africa they make out of tiger shyt or something?



Weasel shyt?



Something like that? Supposed to be real expensive?



 

QuoteBob Cordell - 8/25/2010  12:52 PM

Isnt there some kind of coffee from Africa they make out of tiger shyt or something?

Weasel shyt?

Something like that? Supposed to be real expensive?

 

No, thanks!  I'll stick to coffee at the Waffle House, where I hear I've got a 70/30 shot...

QuoteBob Cordell - 8/25/2010  9:52 AM

Isnt there some kind of coffee from Africa they make out of tiger shyt or something?



Weasel shyt?



Something like that? Supposed to be real expensive?



 

There's one in Bali made from the sh!t of a Luwak. I had some and it was actually pretty good. I still couldn't bring my self to actually buy some.

QuoteNES Tek - 8/25/2010  1:18 PM

QuoteBob Cordell - 8/25/2010  9:52 AM

Isnt there some kind of coffee from Africa they make out of tiger shyt or something?



Weasel shyt?



Something like that? Supposed to be real expensive?



 

There's one in Bali made from the sh!t of a Luwak. I had some and it was actually pretty good. I still couldn't bring my self to actually buy some.

after tasting it......... did you say "this is pretty good s**t "