Anleitung für das Rösten (englisch)
So will ich das machen. Ganz so einfach scheint es aber nicht zu sein. Wünscht mir Glück! Ein Espresso mit der Popcornmaschine geröstet...
Turn on the machine. As you are preparing the roast, it's a good thing to get the machine warmed up.
Measure out the beans. Place the Tupperware bottom on your kitchen scale and zero out the reading. From here you will place between 100 - 150 grams of green coffee in the Tupperware. How much coffee you use depends upon two things: the size of the bean and type of home roaster you are. Use the following chart to calculate the bean weight. http://www.goarticles.com/cgi-bin/showa.cgi?C=2721381
Bean Size Hands Off Roaster Hands On Roaster
Big (Nicaragua "elephant bean") 100-105 grams 110-115 grams
Normal (90% of beans) 120-130 grams 125-135 grams
Small (Peaberries) 130-135 grams 140-150 grams
It should be noted that there is technically no such thing as hands off coffee roasting. Roasting coffee in a popcorn popper does require constant attention. Hands off in the above chart refers to the amount of work you need to produce excellent coffee. In short, more coffee equals more work. Leaving a roast unattended is never a good idea.
Measure beans
Pour the beans slowly into the popper. When beans first go into a popper, you can observe three possible behaviors.
1. The beans spin in a circle. This means you can probably add a little more coffee to the roast. Failure to add more can result in more initial air flow and extend the roast time. Extending the roast too long will bake the beans and yield a flat taste.
2. The beans dance in a random pattern. You placed a perfect amount in the popper.
3. The beans aren't moving. For a hand-off roaster, this means you added too much coffee. For a hands-on roaster, this means it's your job to keep the beans moving during the first few minutes of the roast. Using your wooden spoon, stir the beans for 5 seconds every 15 seconds. Gradually the beans will get lighter due the roasting process and they will be able to move on their own. Until that time, your goal is keep beans from getting stuck touching the popper heating element. Beans can burn in less than a minute.
Stir
Based upon the above behaviors, I advise those new to popper roasting to use fewer beans. As you gradually gain experience and confidence you can add more beans. I once did 160 grams of a Colombian Peaberry without burning any beans.
Although stirring is required when overfilling the popper, I always stir to release the chaff. When coffee roasts the skin from the bean comes off. This skin is called chaff. Before the roast is finished, the chaff needs to be removed. It can be removed during the roast or after the roast. It's easier to do during the roast. Once the chaff starts to come off, using the wooden spoon you can agitate the beans to release the chaff, which will come out the top of the popper. It should be noted that decaf beans do not have chaff and roast faster.
As the beans roast, they will get lighter. As they get lighter and start jumping, some could jump out of the popper. To prevent this possibility, place your open ended soup can into the top of the roaster. This will keep all the beans in the roaster.
Now that the beans are roasting, our next step is determining when to stop the roast. There are two common methods to roasting. One is by sight and one is by sound. Experienced home roasters typically roast with both, with sound being more important. New home roasters favor sight. Determing the sweet spot to stop a particular roast is a never-ending process, so it won't be covered in this article. However, I can advise begineers to use beans that taste good when lightly or darly roasted. Beans that I feel taste good at different degrees of roasting are Colombian, Guatemalan and Sumatran. Don't practice with island beans or those that are less forgiving to being over-roasted like most Africian varietals.
Turn on the machine. As you are preparing the roast, it's a good thing to get the machine warmed up.
Measure out the beans. Place the Tupperware bottom on your kitchen scale and zero out the reading. From here you will place between 100 - 150 grams of green coffee in the Tupperware. How much coffee you use depends upon two things: the size of the bean and type of home roaster you are. Use the following chart to calculate the bean weight. http://www.goarticles.com/cgi-bin/showa.cgi?C=2721381
Bean Size Hands Off Roaster Hands On Roaster
Big (Nicaragua "elephant bean") 100-105 grams 110-115 grams
Normal (90% of beans) 120-130 grams 125-135 grams
Small (Peaberries) 130-135 grams 140-150 grams
It should be noted that there is technically no such thing as hands off coffee roasting. Roasting coffee in a popcorn popper does require constant attention. Hands off in the above chart refers to the amount of work you need to produce excellent coffee. In short, more coffee equals more work. Leaving a roast unattended is never a good idea.
Measure beans
Pour the beans slowly into the popper. When beans first go into a popper, you can observe three possible behaviors.
1. The beans spin in a circle. This means you can probably add a little more coffee to the roast. Failure to add more can result in more initial air flow and extend the roast time. Extending the roast too long will bake the beans and yield a flat taste.
2. The beans dance in a random pattern. You placed a perfect amount in the popper.
3. The beans aren't moving. For a hand-off roaster, this means you added too much coffee. For a hands-on roaster, this means it's your job to keep the beans moving during the first few minutes of the roast. Using your wooden spoon, stir the beans for 5 seconds every 15 seconds. Gradually the beans will get lighter due the roasting process and they will be able to move on their own. Until that time, your goal is keep beans from getting stuck touching the popper heating element. Beans can burn in less than a minute.
Stir
Based upon the above behaviors, I advise those new to popper roasting to use fewer beans. As you gradually gain experience and confidence you can add more beans. I once did 160 grams of a Colombian Peaberry without burning any beans.
Although stirring is required when overfilling the popper, I always stir to release the chaff. When coffee roasts the skin from the bean comes off. This skin is called chaff. Before the roast is finished, the chaff needs to be removed. It can be removed during the roast or after the roast. It's easier to do during the roast. Once the chaff starts to come off, using the wooden spoon you can agitate the beans to release the chaff, which will come out the top of the popper. It should be noted that decaf beans do not have chaff and roast faster.
As the beans roast, they will get lighter. As they get lighter and start jumping, some could jump out of the popper. To prevent this possibility, place your open ended soup can into the top of the roaster. This will keep all the beans in the roaster.
Now that the beans are roasting, our next step is determining when to stop the roast. There are two common methods to roasting. One is by sight and one is by sound. Experienced home roasters typically roast with both, with sound being more important. New home roasters favor sight. Determing the sweet spot to stop a particular roast is a never-ending process, so it won't be covered in this article. However, I can advise begineers to use beans that taste good when lightly or darly roasted. Beans that I feel taste good at different degrees of roasting are Colombian, Guatemalan and Sumatran. Don't practice with island beans or those that are less forgiving to being over-roasted like most Africian varietals.
espressa17 - 22. Apr, 09:43
