Pictured here, I'm roasting 12 ounces of Ethiopian Yirgacheffe just barely to Full City. I love being able to roast so much at one time as compared to my old popper! Once I get things tuned, I think I'll go for the full pound that I've seen others roast. Many thanks to the following home roaster for detailed directions:
My first try was a disaster given that I used a pre-drilled aluminium flat spacer with too many holes. This caused it to run cool and stretched the roast to 35 minutes, which I subsequently pitched.
For the next attempts, I replaced the flat with the aluminum yard stick you see in the picture. I pre-drilled holes every 3 inches. It still runs a bit cool but it could be that my convection oven doesn't get as hot as the thermostat indicates. Starting it @ 500 F gives my first crack around 12:45. The last batch went into second crack around 15:00, which is where I halted the roast.
Items to do:
* Dremel the copper pipe cap covering the plastic stir-crazy stirrer, though that's not strictly needed.
* Connect the yard stick with a fastener (it is held in by tension now). It's tight but I could see getting burned with a 500 degree yardstick if I'm not careful.
* Use a vice to clamp the aluminum spacers onto the stirrers (not pictured). I think this will give me better surface area for the rotation.
I cupped my some coffee from my second roast today and am quite pleased with it. Here's to many happy roasts!
"We have a modified coffee roaster for bean roasting. We roast 3-12 test roasts before locking in a specific profile. This process can be as short as two weeks or as long as a few months. We even have a few batches that we've been working on for over a year.
When we test, we vary the roast temperatures and duration. We create small batches of chocolate with different roasts and then run blind taste tests to evaluate each roast with the team before deciding on a specific recipe."
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