Relatively simple
Some finesee. Make sure your range hood vents outside, as there will be a little smoke. You can turn it slower than these guys, you can leave it shut most of the time and listen for the first crack of the coffee and then check on it.
Here's a video
What observations does a skilled roaster make? Well for each bean, there's an ideal point to stop roasting. The supplier usually specifies that point, and it usually is between first and second crack of the beans. First crack sounds like popcorn pops, 2nd crack sounds like rice crispies in milk. Once roasting is done dump it into a metal collender, now you are trying to cool the beans. I usually go outside and pour the beans in between two collendars and any chaff from the beans flutter away.
Store coffee once cooled and it should be excellent for two weeks.
[Post edited by MEHOKIE at 01/16/2017 8:33PM]
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In response to this post by EDGEMAN)
Link: http://www.ustream.tv/recorded/21992187
Posted: 01/16/2017 at 7:46PM