SC/CO Build

[King James]

Did first roast all by myself today with the sc/co. Think I got to just the start of second crack but I honestly have no clue. Still new to this but will let you know how it turned out. Here is couple pictures.





edit: do need to get a metal colander to get some of the chaff out.... but will do that for next time!

[Mister Moo]

Originally Posted by King James

Did first roast all by myself today with the sc/co. Think I got to just the start of second crack but I honestly have no clue.

Nice!

It's busy trying to roast beans for the first few times. While you roast, try to listen, smell and watch (for smoke) all at the same time - you know, while keeping an eagle eye on your timer (or wristwatch).

Smoke is easy to see and it tells a lot. It's your advance warning system. With my typical SCCO pound at full speed ahead I'll get a couple of minutes of smoke preceding the first crack from 5-8 minutes, then chaff sputters out the chaff ejector hole (do you HAVE a chaff ejector hole? I certainly hope so.) and "POP"s follow for another minute or two.

(Then a minute of lowered temps, to prevent running on of a second crack, then ramp the temp back to max.)

At 10-12 minutes expect a second, very obvious, burst of smoke preceding a quieter second crack. The difference between the sound of first and second crack is like the difference between the sound of a bee or a mosquito buzzing past your ear. Second crack can start rolling fast at 12 minutes or so and beans are getting way dark, then way oily, then way burnt, way fast. Yours appear unfried.

Tell us how they taste.

[King James]

I don't have a hole but the chaff does exit because the SC is smaller diameter than the CO so it spits out from the space. I know I have some chaff mixed in but I also don't have a colander to remove it... will have to invest in one.... and a scale maybe so I can more accurately measure. I think it went okay for my first solo trial... will let you know how it tastes.


edit: mine does appear a bit lighter than the first roast Pete did.... maybe I jumped the gun.

[Mister Moo]

Originally Posted by King James

... I have some chaff mixed in but I also don't have a colander to remove it... will have to invest in one....

edit: mine does appear a bit lighter than the first roast Pete did.... maybe I jumped the gun.

No colander? I don't think a little chaff here and there is a flavor beater but how you cooling all these beans, King's? The roaster they get the faster you need to cool them.

As for lighter roast - I think lighter roasts smell like.... victory. Sometimes.

[Mister Moo]

Originally Posted by replicant_argent

I tried them, and didn't notice much difference in the consistency of the roast, my arms are fairly close to the SC surface though. I had beans getting stuck under and next to the barrier strips.

The foil on the slugs and arm tunes out the problem beans for me. It really does improve agitation and uniformity, in my estimation. There is a lot less foil on the stirrer now - this foto was from some time ago; I have stripped most of it, except that over the barrier slugs.

[King James]

Originally Posted by Mister Moo

No colander? I don't think a little chaff here and there is a flavor beater but how you cooling all these beans, King's? The roaster they get the faster you need to cool them.

As for lighter roast - I think lighter roasts smell like.... victory. Sometimes.

cooled them by transferring them from 1 bowl to another a few times... just thought that the colanders w/ holes in them help remove the chaff.... I could be wrong

[mhortsch]

Did you ever get around to adding a spring form pan?

I usually cool them buy shaking them around a strainer in front of a house fan... seems to work. I've even placed them in the freezer for a quick minute.

But I have no idea what I am doing. I determined that I enjoy home roasted coffee a lot, and after a few half pound roasts of my first sumatra purchase, I quite logging everything. Now I just watch the clock, and pull the roast at variations in to second crack... have always had plausible results. That is with sumatra though.

Now I have Brazil, totally different bean. Sumatra's second cracks were louder then the 1st... not at all the case with Brazil.

[Mister Moo]

Originally Posted by King James

cooled them by transferring them from 1 bowl to another a few times... just thought that the colanders w/ holes in them help remove the chaff.... I could be wrong

A fresh breeze during transferring works.

[ghostrider]

I orginally started with a couple small wire mesh strainer type things. Press them together to make a small mesh ball, and use a fan to help cool. Now I still use those strainers, but use a shop vac to blow air through the bean mass. Cools down in less than a minute. I do 1/2 lb batches, btw.

[King James]

Tried some after it rested a bit and it was yummy. Not the best I've ever tasted, but definitely better than starbucks. I'm sure my roasts will keep improving, at least I hope

[burninator]

I used one of those carnival-style popcorn makers at VBS last night. The whole time we were popping, I couldn't help thinking, "This would make one hell of a roaster."

[Mister Moo]

Originally Posted by burninator

...I couldn't help thinking, "This would make one hell of a roaster."

They do if you're patient, have a good wrist and a powerful vent to the outside above the stove. I think someone here tried one and smoked hisself out of the house.

I know a couple of folks who tried one. They said you could roast a lot of coffee and make a lot of smoke. Might be best over an outside gas burner.

http://www.sweetmarias.com/prod.stovetop-popper.shtml