I have the same roaster. I keep the lid off during the initial drying phase and stir the hell out of it while the temp is low until they are light enough to move on their own. Then put the lid back on, put the fan on full and crank the heat on the highest setting until the first pop. I lower to med throughout the crack and I stop about 30-45 sec after first crack is done. (I roast pretty much the same for all beans). The faster you get to your roast profile the better.zane9 wrote:Great thread, and thanks for starting it.AugustusRex wrote:...
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3. Brewing methods/techniques (technically its steeping...)
4. Home roasting tips
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**For those of you with cheap grinders (like me) buying a sieve works wonders or improving cup quality by removing fines and making a more even extraction. Its like day and night.
I have been roasting greens at home for a few years, currently with a nano-sized fluid-bed roaster (FreshRoast SR500). The challenge comes in the colder months, as I must roast outdoors! I participate in a couple of FB Groups: FreshRoast Coffee Roasters and Home Coffee Roasters. Much valuable information from both groups.
My favorite brewing methods are pour-over and Aeropress, but the daily grind usually begins with the common "coffee-maker".
I have a cheap burr grinder, and thanks for the tip on using a sieve. If you're using a blade grinder you need to prevent overheating the beans due to friction. So make sure to vary the speed, and stop/start during grinding.
I have a cheap 30 dollar burr grinder, and for 27 grams, 8g are fines which get filtered out when using the sieve. My cup quality has improved so much, it's even more important than freshness! Give it a shot, Dollarama is your best bet.