Batch 4. 100g for 12m at 52%. First crack (after 4-5 outliers beginning at minute 3) at 7m. Net loss of 15g (15%). I was aiming for a medium-er roast since the acidity was a bit much. Next time, I'm keeping everything the same, but I will try to use a lid and stir with occasional tossing motions for the first 3 to 5 minutes.
No one remembers this?
Batch 3. 100g for 15m 30s at 48% bumped up to 50% near the end. First crack began at 12m 30s, so my next batch will be done at least at 50% power. It's a little more uniform. Net loss of 17g (17%). I found a comfortable and efficient agitation technique. My second batch was more of a medium roast and I feel like I lost some fruit and chocolate notes, so I'm trying to get back there a little while keeping a pleasant bitterness.
I will keep an eye for a used bread maker, but I'm just not sure I need a heat gun, so unless I find a use and ask one for Christmas I'll be doing pan roasts for a while. Still, that method was a fun rabbit hole to explore.
Thanks for the tips. The different sound seems on purpose though I'll check someday if it bugs me or if I want to replace anything.
Second try. 50g for 9m at 55%. I let the pan preheat more thoroughly which threw me off. Next time I will heat at not more than 50% with the full preheat. Cracking started at 3m which was a little scary and unexpected. I stirred A LOT. Net loss is 10g (20%).
Haven't tasted this batch, but the original one feels optimal right about now. I just think the first batch is a little underroasted, so I'll judge the next batch and see if that's my new approximate color target.
That "1" is an absolute unit
Guard 2 says: "The other one nothing but lies", which is assumed to be true. From the guard that lies. Was that a lie?
I really did, but I suppose I could stir even more. Maybe lowering the amount will help.
In my experience so far, it's the cheaper option. Most roasteries I can find can apparently not be bothered to communicate their roast dates. I think I know of a few places where I would be able to know it, but those places will sell me beans at 20$ per pound and more if I take a smaller amount, which I have to, because I don't use it that fast. This all means expensive coffee that will stay in the cupboard or the hopper for up to 3 months, being really good mainly the first 2 weeks. Green beans I found are half the price, and I can roast whatever I need on a weekly basis. I assume you think it's expensive because you would need to buy a roaster, but really, I bought a metal sieve from the dollar store and got started earlier today. It helps that I like to mix dark roast with light roast, so inconsistencies in my process will lead to something similar anyway. For now, I actually tried a rather good cup and it cost me 25 CAD and 10 minutes.
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