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My first roast with a West Bend Poppery 2 - Comments please

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Discussions > Coffee > Home Roast > My first roast...

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GC7
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Joined: 7 Jan 2008
Posts: 62
Location: New York
Expertise: I love coffee

Espresso: Quickmill Anita - PID'ed
Grinder: Baratza Virtuoso
Vac Pot: Yama 8-cup
Drip: Capresso MT500
Roaster: West Bend Poppery II +...

Posted Mon Mar 24, 2008, 4:01pm Subject: My first roast with a West Bend Poppery 2 - Comments please

I decided to try to roast some Kenyan AA Giakenja Coop Coffee Mill from Sweet Marias that I received today because I probably know this bean best and I have some fresh Kenyan roast from my local shop (Coffee Labs Roasters) to compare. I weighed out about 3 1/2 oz. of green beans (slightly more then 1/2 cup) to use. I was roasting out on a terrace (outside temp about 45-50 degrees) with the popper in a box and the plastic cover on. I preheated the popper for 1 minute and put the beans into the chamber. They rotated in a circular motion (do I need to add more beans to keep them in place at first?) but I stirred with a wood spoon for a minute to 1 1/2 minutes. Chafe started to fly around pretty quickly. Beans yellowed at 2 plus minutes and then started turning light brown to brown. Unfortunately, my laser point thermometer was going nuts so I could not get an accurate temp. At 4 1/2 minutes almost exactly I could hear popping but it was not anything like the amount I would hear if I was making popcorn (Is this what to expect?). The popping was somewhat intermittent and stopped at 6 minutes plus a few seconds. I extended the roast until exactly 8 minutes without hearing any obvious 2C but colors looked OK. Everything was not as smoky as I expected nor was the temperature of the cooling colanders raised terribly much. The color of the beans matched or was slightly lighter (not much) then my beans from Coffee Labs Roasters whcih they said was Full City. I did have chafe still in or stuck in the crease in the beans much more so then the store roasted beans. I can't wait to grind and taste some in 24 - 48 hrs. but would appreciate any comments or tips for my second try. Many thanks for all the great reading on the site.

sweaner
Senior Member

Joined: 16 Nov 2007
Posts: 105
Location: Yardley, PA
Expertise: I live coffee

Espresso: Vetrano, Gaggia Carezza
Grinder: Mazzer Mini
Drip: Cuisinart SS1 single serve...
Roaster: Poppery II

Posted Mon Mar 24, 2008, 5:58pm Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

I too am fairly new to this, but I do have the same machine. I am now doing 2/3 cup at a time, and recently have entered FC at about 4 minutes, SC at about 7-8 minutes. The sounds you heard sound about right, and you probably stopped short of SC. Next time, extend the roast to see/hear what happens. Experiment with different amounts of beans. The roast will be faster usually with more beans. Scott

Posted Mon Mar 24, 2008, 6:06pm Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

Thanks Scott Your observations and comments are in line with what I guessed was occurring. I'll try at least 4 oz of beans and extend to roast. I guess we'll see if I like Kenyan with a bit of a lighter roast.

Posted Wed Mar 26, 2008, 9:30am Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

I waited 36 hours and prepaired a 1 cup french press cup from the beans and it was better then I expected. The cup has a bright citrus flavor with characteristic Kenya flavors but a bit bitter for the first few minutes. It got smoother as the coffeee temperature went down and there is no hint of burnt roast flavors but the initial bitterness was not something I ever get with store bought beans. I'll see if it gets better tomorrow. I think I'm hooked on roasting. Additional suggestings are welcome.

velojunkie
Senior Member

Joined: 10 Jan 2008
Posts: 26
Location: SoCal, USA
Expertise: I love coffee

Grinder: Capresso Infinity
Drip: Technivorm, SS Press
Roaster: HG/DB

Posted Wed Mar 26, 2008, 4:05pm Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

I'm somewhat new to roasting too, but have been enjoying learning the art and experimenting with tips I read online. My suggestion - just keep roasting and having fun. You'll learn more and more as you go along. I started with a popcorn popper but have moved to a HG/DB roasting, which I like much more than the popper. Lots of people recommend doing a sacrificial roast and going well beyond second crack just so you know what it is and can observe the stage's colors along with sounds and smells. I did that my first time, although unintentionally, and think it is a great way to go. BTW, I wait 12 hours to drink my roasted coffee not 36. It is amazing the changes the beans go through after 12, 24, 36, etc. hours. Have fun!

Posted Thu Mar 27, 2008, 7:25am Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

Good advice velo. I will let my next roast go a lot further to see and smell what happens. It's tough to "sacrifice" good SM beans but research must go on! It is fun but I must say the ultimate aim is to consistently drink a better cup. My current Kenya roast is not in the same ballpark as an almost but not quite stale (3/14 roast date) Kenyan bought from Coffee Labs Roasters.

stevier
Senior Member

Joined: 4 Jan 2008
Posts: 142
Location: So. California
Expertise: I love coffee

Espresso: Expobar Office Control,...
Grinder: Rancilio MD-50
Drip: Aeropress
Roaster: HG/BM

Posted Thu Mar 27, 2008, 10:24am Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

Try not preheating as well - extending the roast usually makes for a better cup.

Posted Thu Mar 27, 2008, 11:54am
Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

stevier Said:

Try not preheating as well - extending the roast usually makes for a better cup.

Posted March 27, 2008 link

Will do - thanks

I see that this will take some experimentation and sacrificing some beans to get feel for the whole process before obtaining a satisfactory to good result.

Posted Sun Mar 30, 2008, 4:34pm Subject: Re: My first roast with a West Bend Poppery 2 - Comments please

Well I think I've got my first really good roast out of the popper. I took 4 oz of Guatemala Huehuetenago beans and roasted in a box again (45- 50 deg. outside temps) without preheating and using a spoon to stir and sometimes hold the beans reversing the direction the hot air flow was taking them. First sound of cracking were at 5 min. and extending to 6.5 to 7 min. I kept going not knowing what to expect but stiring at times against the air flow. I could hear the distinct lighter pitched second crack beginning at 13.5 to 14 min and it was jsut about continuous for another 30 seconds or so till 14.5 minutes when I stopped the roast. THere was smoke and a wonderful smell that I had not experienced before. The beans were darker but not oily - Full City to FC+ hopefully. I was optimistic. After almost 24 hours I ground some up and prepaired a french press cup. It was delicious with no bitterness. Not bright or fruity but wonderful mocca caramel and chocolate flavors. I could not be more pleased - many thanks to all who helped with their productive suggestions.

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