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  1. #1
    Member
    Join Date
    Jan 2018
    Location
    Cucamonga
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    35

    Hi from Cucamonga!

    Hi everyone! As I just said in the introductions thread, I've been home roasting for about three years. I'm the only coffee drinker at my house, so I roast about a pound a week (in 1/4 pound batches because I like variety). I do give some away to a few people too.

    I started with a air pop popcorn maker, and after collecting a few I began tinkering with them after reading how they ought to be modifed to give better control of the roast.

    This is the current incarnation of what I've been using for almost two years now.

    Hi from Cucamonga!-0825161044.jpg

    Inside the blue box is the heating coil assembly from a 1200 watt popcorn pumper. I put each heating coil on its own circuit and can switch them on and off as needed. Usually I run them both but might switch the smaller one off as the roast is getting into the cracks so I don't get too hot and scorch it. Then when its done I switch them both off and keep the air running until it has quickly cooled down to about 100 F before I dump it onto a cookie sheet for final cooling and to check for defective beans. I mainly use the air flow rate to control the speed of the roast. I removed the original fan and its motor and in place of that fan motor is the nozzle from an electric air pump- the kind used to inflate air mattresses.it is plugged into the router speed control you can get from Harbor Freight Tools.


    I average about 8 minutes to first crack and go to cooling about 2 or 3 minutes after that. I like light to medium roasts and when I'm shopping for green beans I tend to get ones that take well to lighter roast levels. I like almost all the coffee varieties I've tried to roast.


    Looking forward to talking to some fellow roasters and lover of good, fresh coffee.

  2. #2
    Senior Member
    Join Date
    Nov 2017
    Location
    NYC
    Posts
    165
    Welcome Dan and neat makeshift roaster setup you have that seems to be extremely effective for your application. What types of coffee do you find yourself roasting more so than others you just tried?

  3. #3
    Member
    Join Date
    Jan 2018
    Location
    Cucamonga
    Posts
    35
    Thanks Joe, where to start? There are so many good green beans out and I love them all! The only one I bought and was at a loss to appreciate was Monsoon Malabar. Also, I have gotten a few natural Ethiopias that I had to "learn to love", and still wasn't quite sure what I thought about it after it was all gone. Sometimes it's a matter of figuring out how to roast and brew it to bring out the best in a particular coffee- start with the seller's recommendations and hopefully find the sweet zone by adjusting to personal preference. I've often been surprised how good my final roast was of a coffee I wasn't too sure about until then. Maybe I just had to pay more attention and get it right because it was almost gone.


    I'll recommend at least one coffee from each of the major regions (and the regions as defined below are just how I keep track of my personal inventory- they could certainly be categorized differently):

    Africa:
    Sweet Maria just listed this year's Rwanda Gitesi: I got it the last two years and its fantastic. I hope I can get around to making a Sweet Maria's order before it sells out. I think I'm beginning to like African coffees the best- I've had so many good Ethiopians, Rwandas. Kenyas, Congos, Tanzanias. Malawi Mzuzu has been very good to me so far too. I got a pound from Burman's last year and just got more from Lavanta. Looked a little different but tasted just as good as I remembered

    Asia, Indonesia, and various Pacific and Carribbean Islands:
    A very pleasant learning experience for me last year was Myanmar Ywangan. I got it from HappyMug. I'll definitely look for it again this year! I like a good Sumatran Mandheling-type process at a lighter than usual roast point too. I've been very happy with washed Sulawesi and PNG coffees too.

    South America:
    I love a mild Brazil roasted gently to about City+. The pulp naturals can be the "comfort food of coffee" to me. I am looking forward to when Bodhi Leaf brings the new ones in.

    Central America:

    There's so many good ones it's mind boggling. I was particularly pleased with the Panama Santa Teresa farm I got from Bodhi Leaf, both the washed and the honey process.The Guatemala Las Penas I got from them is very enjoyable as well.

  4. #4
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    Apr 2014
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    3,340
    Quote Originally Posted by CucamongaDan View Post
    Thanks Joe, where to start? There are so many good green beans out and I love them all! The only one I bought and was at a loss to appreciate was Monsoon Malabar. Also, I have gotten a few natural Ethiopias that I had to "learn to love", and still wasn't quite sure what I thought about it after it was all gone. Sometimes it's a matter of figuring out how to roast and brew it to bring out the best in a particular coffee- start with the seller's recommendations and hopefully find the sweet zone by adjusting to personal preference. I've often been surprised how good my final roast was of a coffee I wasn't too sure about until then. Maybe I just had to pay more attention and get it right because it was almost gone.


    I'll recommend at least one coffee from each of the major regions (and the regions as defined below are just how I keep track of my personal inventory- they could certainly be categorized differently):

    Africa:
    Sweet Maria just listed this year's Rwanda Gitesi: I got it the last two years and its fantastic. I hope I can get around to making a Sweet Maria's order before it sells out. I think I'm beginning to like African coffees the best- I've had so many good Ethiopians, Rwandas. Kenyas, Congos, Tanzanias. Malawi Mzuzu has been very good to me so far too. I got a pound from Burman's last year and just got more from Lavanta. Looked a little different but tasted just as good as I remembered

    Asia, Indonesia, and various Pacific and Carribbean Islands:
    A very pleasant learning experience for me last year was Myanmar Ywangan. I got it from HappyMug. I'll definitely look for it again this year! I like a good Sumatran Mandheling-type process at a lighter than usual roast point too. I've been very happy with washed Sulawesi and PNG coffees too.

    South America:
    I love a mild Brazil roasted gently to about City+. The pulp naturals can be the "comfort food of coffee" to me. I am looking forward to when Bodhi Leaf brings the new ones in.

    Central America:

    There's so many good ones it's mind boggling. I was particularly pleased with the Panama Santa Teresa farm I got from Bodhi Leaf, both the washed and the honey process.The Guatemala Las Penas I got from them is very enjoyable as well.
    Good posting, Dan. Finally, we got a new member who knows about coffee. Very glad to have you here.

  5. #5
    Senior Member
    Join Date
    Nov 2017
    Location
    NYC
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    FRESH Sumatra Gr 1

  6. #6
    Senior Member
    Join Date
    Nov 2017
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    Quote Originally Posted by CucamongaDan View Post
    Thanks Joe, where to start? There are so many good green beans out and I love them all! The only one I bought and was at a loss to appreciate was Monsoon Malabar. Also, I have gotten a few natural Ethiopias that I had to "learn to love", and still wasn't quite sure what I thought about it after it was all gone. Sometimes it's a matter of figuring out how to roast and brew it to bring out the best in a particular coffee- start with the seller's recommendations and hopefully find the sweet zone by adjusting to personal preference. I've often been surprised how good my final roast was of a coffee I wasn't too sure about until then. Maybe I just had to pay more attention and get it right because it was almost gone.


    I'll recommend at least one coffee from each of the major regions (and the regions as defined below are just how I keep track of my personal inventory- they could certainly be categorized differently):

    Africa:
    Sweet Maria just listed this year's Rwanda Gitesi: I got it the last two years and its fantastic. I hope I can get around to making a Sweet Maria's order before it sells out. I think I'm beginning to like African coffees the best- I've had so many good Ethiopians, Rwandas. Kenyas, Congos, Tanzanias. Malawi Mzuzu has been very good to me so far too. I got a pound from Burman's last year and just got more from Lavanta. Looked a little different but tasted just as good as I remembered

    Asia, Indonesia, and various Pacific and Carribbean Islands:
    A very pleasant learning experience for me last year was Myanmar Ywangan. I got it from HappyMug. I'll definitely look for it again this year! I like a good Sumatran Mandheling-type process at a lighter than usual roast point too. I've been very happy with washed Sulawesi and PNG coffees too.

    South America:
    I love a mild Brazil roasted gently to about City+. The pulp naturals can be the "comfort food of coffee" to me. I am looking forward to when Bodhi Leaf brings the new ones in.

    Central America:

    There's so many good ones it's mind boggling. I was particularly pleased with the Panama Santa Teresa farm I got from Bodhi Leaf, both the washed and the honey process.The Guatemala Las Penas I got from them is very enjoyable as well.
    You my friend are versed and happy to have you on board. You hit the nail on the head roast profile and brewing methods vary by coffee. We can always paint a broad brush stroke and generalize better than whats readily available but to fully compliment and extract the best from the best you must focus on all aspects.

    Why not get yourself a sample roaster or something with potentially a bit more inputs/data capability?

  7. #7
    Banned
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    Apr 2014
    Location
    Quetzaltenango, Guatemala
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    3,340
    for sumatra green beans, they look pretty clean and nice :+)
    did you use your cell phone to take this photo? if so, very nice...

  8. #8
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    Nov 2017
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    NYC
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    Quote Originally Posted by ensoluna View Post
    for sumatra green beans, they look pretty clean and nice :+)
    did you use your cell phone to take this photo? if so, very nice...
    Yes, iPhone SE they smell marvelous!

  9. #9
    Banned
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    Apr 2014
    Location
    Quetzaltenango, Guatemala
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    3,340
    Quote Originally Posted by JoeConiglioArmenia View Post
    Yes, iPhone SE they smell marvelous!
    I do not know whether you have one of these (photo 1) or not, but I use this magnifying lens for my phone (huawei mate 7 with 13 m camera) quite a bit, specially when I am working with green bean customers in Guatemala.

    Photo 2 is just with my cell phone camera. as close as I can get.
    Photo 3 is with that mag lens.

    if you do not have one, please get one. quite useful. (there are millions of them in Amazon)


    Hi from Cucamonga!-27067471_2068423116774807_937501704430589227_n.jpgHi from Cucamonga!-26994213_2068423136774805_7481254064138424305_n.jpgHi from Cucamonga!-26908107_2068423166774802_6655836445827133436_n.jpg

  10. #10
    Senior Member
    Join Date
    Nov 2017
    Location
    NYC
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    Quote Originally Posted by ensoluna View Post
    I do not know whether you have one of these (photo 1) or not, but I use this magnifying lens for my phone (huawei mate 7 with 13 m camera) quite a bit, specially when I am working with green bean customers in Guatemala.

    Photo 2 is just with my cell phone camera. as close as I can get.
    Photo 3 is with that mag lens.

    if you do not have one, please get one. quite useful. (there are millions of them in Amazon)


    Click image for larger version. 

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    Wow, i never saw this before seems really cool!

 

 
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