Thanks for taking the time to make this video. It's very informative. Just bought this roaster for my wife for Christmas along with a hand grinder, percolator, and green Nicaraguan green coffee beans. Thought it would be fun to go through the entire process manually. Ordered a thermometer after watching this. Thanks again.
Hi there, I just ordered one of these and chanced upon your video. Good thing that I saw it, I learned 2 nice things about the roasting proc. Thanks, have a nice one! Edit: Also the way you shaked them in the open like that, absolute madman, I'd totally have half of my batch fly into the garden!
I also have a Huky 500 but I was given one of these for my birthday. Worked out way better than I had expected. I don't have an infrared thermometer so I used my thermocoupler from my sample roaster. Overall it was a pretty good result. Thanks for all the help with your video!
Very good video. I have a setup similar but use a hot plate out in the garage due to not having a vent inside. I wasn't reaching first crack until 12-13 minutes and it was weak with only a few pops here and there. The roast looks relatively even but it's sour and tastes of paper. Bland, like most diner coffee. I think the issue is that I shook the pot constantly. I tried to maintain contact with the hot plate surface but it's just not enough heat even on high. I think letting the pot sit on the burner for periods seems to be the better approach. You reach first crack faster and it's very pronounced.
Thank you for this guide. It was helpful. However, I have to say, after my 5th roast, I regret getting my Eco. My popcorn poppers were so much more efficient (less time, less energy, zero shaking) and produced more even roasts.
La técnica hay que dominarla y después de ello se consigue la uniformidad en la tostión de los granos. Las curvas de tostión que se consigue con este equipo tan simple pueden ir desde los 7 minutos hasta 15 minutos si así lo considera uno necesario. Es decir el control de los tiempos de tostión depende de la técnica desarrollada. Mientras que la tostión en una máquina de hacer palomitas le puede dar a uno 3 o 4 minutos... dandose el caso en ocasiones de tostiones en donde los granos quedan crudos por dentro. Para mi es una maravilla de equipo dada la relación costo / utilidad.
It can take some time to master the process. But it is rewarding because you control all the steps and time. Something That Is not possible with a popcorn popper.
Thanks for the very helpful video. I have a glass cooktop like yours and am meaning to get the Nuvo. Glad to see you are able to hit the temps you want. Can the ceramic scratch the cooktop?
There is a possibility to make little scratches on a glass cooktop. Presently i use a camping butane stove on my cooktop. It works fine and the temperature control is good.
very informative, exactly the level of detail to reproduce your results. Is there any difference in the cooking process based on the variety of bean? I'm assuming each bean variety requires experimenting when to stop for different flavors.
You're right. Some beans can be roasted at any levels but some don't. I mostly roast for espresso. When i roast my kenya AA for drip i stop at city level, the idea is to keep the maximum of it's flavors. You can find good informations about those concepts at www.sweetmarias.com. If you buy green beans try to do it at a store where they give you the roasting and cupping notes, it's very helpfull.
65 grams of green coffee gives a good result. If you put too much coffee you will have to shake way too much to compensate and the roast could be uneven 65g = 100ml = 0,4 cup.
Anímate, puedes ir hasta 80 gramos y aún así encontrar buenos resultados. Seguramente tendrás que dominar la técnica de agitación. Al prinicipio no podía mantener la agitación vigorosa más allá de unos pocos minutos (2 o 3 min) pero con el tiempo puedo ir hasta los 15 min en los tiempos de tueste que quiero hacer más lentos.
It's hard to answer this question because there is a lot of differences between the stoves. Try to follow the roasting curve and you will find the good adjustement by experience.
I really enjoyed this video and the tips. The only problem was you didn't talk about how much he put in to the roaster. Like is for making one cup of coffee? Is this the maximum amount that can be roasted at once with this roaster?
If you roast 65 grams (100ml) of green coffee, the final weight of the roasted coffee will be about 53 grams. The coffee loses about 18% of it’s weight in the roasting process. It normally gives me four coffees.
@@sylvainpoirier8107 thanks for the reply! I noticed it on another comment from another user. I got about the same number of coffees. Lol my first try was last weekend without a thermometer and it turned out great. I might get a thermometer eventually but you can judge quite a bit by sight and sound.
After a roast i only clean the inside with a paper towel to eliminate the residual chaff inside the roaster, then i blow air inside the opening and the chaff goes out by the handle.
I roasted coffee from a popcorn maker before and aside from the nuance of the thought and process, it wasn't a very pleasing experience. My coffee tasted grassy. Do you feel this gives a good cup of coffee? Do you this regularly or does it get too tiresome? Thank you for great video. It inspired me to try again. When ground, how much does this produce?
With this unit it's possible to get the best out of your green coffee. The trick is to follow the good roasting curve. The quality of the result will increase with your ability to control the roasting. One roast gives me 4 coffees and i roast regularly, i like to experiment with excellent quality coffees. One thing that can ruin the roast is to let the temperature drop. For example, if you see that the temperature increases too fast reduce the heat but continue to increase the temperature of the coffee. With some experience you will become better and better.
I use my stove fan, it does a good job for the ventilation. I don't think that it could cause health problems for somebody that roast 15 minutes a Day.
This makes a lot of smoke and the chaff can fly out too and get everywhere. You must have a good vent in the kitchen, otherwise buy a hot plate or camp stove and do it out in the garage or yard.
The important temperature is the bean temperature taken from the upside. This is what should guide you, and it's also what you see on the graph. The first temperature is the bottom temp and it's mainly used for the preheating.
Is it okay to grind the chaff up with the beans? If not how do you get rid of the chaff? Do you pick it out? Do you rinse it off? Seems like every time I do it I get chaff.
At the end of the roast put it in a bowl and shake it outside like in the video, you will be able to get rid of the chaff. I never tried to grind the chaff, but it will probably alter slighly the taste of the coffee.
For a good espresso you need to select the appropriate beans, you can experiment with that, Also you can buy espresso green beans. Normally for espresso you will torrefy at a temperature of 430F and more. For the waiting time it depend on your preference, personally i like the taste of a freshly torrefied coffee.
“The best coffee remains the coffee that we prefer” I like to taste a batch at different moment, just after the roast, after a night rest, 2 days later, 3 days later. Sometimes the coffee improves after a rest, but not always. If a coffee improves after a delay rest, I take a note for the future roasts. When we let the coffee rest many things happen, the coffee CO2 level will drop (degassing), but at the same time there is a loss in flavor and aromatic components. So, we must find the good balance. When the water is poured over the coffee, if the blooming effect (accelerated degassing) is too important that can have a negative effect on the infusion and taste. For an espresso the CO2 contribute to a good crema, and it can be seen as beneficial.
@@sylvainpoirier8107 En mi experiencia definitivamente hay que dejar algunos días. Mi preferencia es 4 días pero ello solo es posible si realmente te das cuenta de las diferencias. Mi recomendación es experimentar.
How are you measuring T1? It seems you're tilting the roaster off camera and checking the centre of the Base. When I tried to follow you, I find that my thermometer gives very variable readings, and the beans and the base are almost the same.
If you want to make it simpler measure the bottom temperature only once at the beginning this is the preheating temperature, on an electric stove it will be higher around 450F but with a butane stove it will be around 300F. The goal is that you want the grain at around 200F after 1 minute. After that step you can measure only the grain temperature and it will be fine. Try to stitck on the temterature curve.
You have to reduce the roasting time by a few minutes. The color is a good indication, a light roast will be more pale. You could use the SweetMarias guide as a reference. legacy.sweetmarias.com/library/using-sight-to-determine-degree-of-roast/
The most precise way to fill the roaster is to use an electronic balance. 65g gives good results. 65g = 100ml = 0,4 cup. If you put too much coffee you will have to shake a lot to get an even roast.
There are many good places to buy your green coffee. Your location and the delivery options are important in your choice. I regularly buy my green from Sweet Maria's.
Well, too much tech for an extremely low-tech roaster. Just measure the beans in, keep it about 1-2" above the medium heat source and moving. Takes 6 minutes for a medium roast. It's ceramic, so don't shock it with heat or cold. Thanks for posting.
Thanks for taking the time to make this video. It's very informative. Just bought this roaster for my wife for Christmas along with a hand grinder, percolator, and green Nicaraguan green coffee beans. Thought it would be fun to go through the entire process manually. Ordered a thermometer after watching this. Thanks again.
Hi there, I just ordered one of these and chanced upon your video. Good thing that I saw it, I learned 2 nice things about the roasting proc. Thanks, have a nice one! Edit: Also the way you shaked them in the open like that, absolute madman, I'd totally have half of my batch fly into the garden!
For the cooling you can also use two bowl and tranfer the beans from one to the other. It can save some beans. Have fun!!!
thank you so much! great video!!!
cheers from Panama!
Thanks! This video was very helpful.
I also have a Huky 500 but I was given one of these for my birthday. Worked out way better than I had expected. I don't have an infrared thermometer so I used my thermocoupler from my sample roaster. Overall it was a pretty good result. Thanks for all the help with your video!
Could you tell me how you attached the probe?
Gret video. Thanks for taking the time to make it
Congratulations bro, nice video.
Very good video. I have a setup similar but use a hot plate out in the garage due to not having a vent inside. I wasn't reaching first crack until 12-13 minutes and it was weak with only a few pops here and there. The roast looks relatively even but it's sour and tastes of paper. Bland, like most diner coffee. I think the issue is that I shook the pot constantly. I tried to maintain contact with the hot plate surface but it's just not enough heat even on high. I think letting the pot sit on the burner for periods seems to be the better approach. You reach first crack faster and it's very pronounced.
A good solution would be to use a small propane camping stove. It's cheap and the result is very good. Thanks.
Thank you for this guide. It was helpful.
However, I have to say, after my 5th roast, I regret getting my Eco. My popcorn poppers were so much more efficient (less time, less energy, zero shaking) and produced more even roasts.
La técnica hay que dominarla y después de ello se consigue la uniformidad en la tostión de los granos. Las curvas de tostión que se consigue con este equipo tan simple pueden ir desde los 7 minutos hasta 15 minutos si así lo considera uno necesario. Es decir el control de los tiempos de tostión depende de la técnica desarrollada. Mientras que la tostión en una máquina de hacer palomitas le puede dar a uno 3 o 4 minutos... dandose el caso en ocasiones de tostiones en donde los granos quedan crudos por dentro. Para mi es una maravilla de equipo dada la relación costo / utilidad.
It can take some time to master the process. But it is rewarding because you control all the steps and time. Something That Is not possible with a popcorn popper.
Thanks for the very helpful video. I have a glass cooktop like yours and am meaning to get the Nuvo. Glad to see you are able to hit the temps you want. Can the ceramic scratch the cooktop?
There is a possibility to make little scratches on a glass cooktop. Presently i use a camping butane stove on my cooktop. It works fine and the temperature control is good.
very informative, exactly the level of detail to reproduce your results. Is there any difference in the cooking process based on the variety of bean? I'm assuming each bean variety requires experimenting when to stop for different flavors.
You're right. Some beans can be roasted at any levels but some don't. I mostly roast for espresso. When i roast my kenya AA for drip i stop at city level, the idea is to keep the maximum of it's flavors. You can find good informations about those concepts at www.sweetmarias.com. If you buy green beans try to do it at a store where they give you the roasting and cupping notes, it's very helpfull.
I like this roast method and appreciate your detailed notes on it. What quantity do you typically roast/yield with this method?
65 grams of green coffee gives a good result. If you put too much coffee you will have to shake way too much to compensate and the roast could be uneven
65g = 100ml = 0,4 cup.
Anímate, puedes ir hasta 80 gramos y aún así encontrar buenos resultados. Seguramente tendrás que dominar la técnica de agitación. Al prinicipio no podía mantener la agitación vigorosa más allá de unos pocos minutos (2 o 3 min) pero con el tiempo puedo ir hasta los 15 min en los tiempos de tueste que quiero hacer más lentos.
Hopefully you still check your messages, on what setting do you have your stove at?
It's hard to answer this question because there is a lot of differences between the stoves. Try to follow the roasting curve and you will find the good adjustement by experience.
I really enjoyed this video and the tips. The only problem was you didn't talk about how much he put in to the roaster. Like is for making one cup of coffee? Is this the maximum amount that can be roasted at once with this roaster?
If you roast 65 grams (100ml) of green coffee, the final weight of the roasted coffee will be about 53 grams. The coffee loses about 18% of it’s weight in the roasting process. It normally gives me four coffees.
@@sylvainpoirier8107 thanks for the reply! I noticed it on another comment from another user. I got about the same number of coffees. Lol my first try was last weekend without a thermometer and it turned out great. I might get a thermometer eventually but you can judge quite a bit by sight and sound.
question ladies and gents, with this fancy roaster, do I still need to wash before roast ?
Thank you!
After a roast i only clean the inside with a paper towel to eliminate the residual chaff inside the roaster, then i blow air inside the opening and the chaff goes out by the handle.
@@sylvainpoirier8107 Thank you sir!!!
I roasted coffee from a popcorn maker before and aside from the nuance of the thought and process, it wasn't a very pleasing experience. My coffee tasted grassy. Do you feel this gives a good cup of coffee? Do you this regularly or does it get too tiresome? Thank you for great video. It inspired me to try again. When ground, how much does this produce?
With this unit it's possible to get the best out of your green coffee. The trick is to follow the good roasting curve. The quality of the result will increase with your ability to control the roasting.
One roast gives me 4 coffees and i roast regularly, i like to experiment with excellent quality coffees. One thing that can ruin the roast is to let the temperature drop. For example, if you see that the temperature increases too fast reduce the heat but continue to increase the temperature of the coffee. With some experience you will become better and better.
Do you know if it is necessary to ventilate properly with this amount of beans? I know there are some hazards associated with the roasting process.
I use my stove fan, it does a good job for the ventilation. I don't think that it could cause health problems for somebody that roast 15 minutes a Day.
This makes a lot of smoke and the chaff can fly out too and get everywhere. You must have a good vent in the kitchen, otherwise buy a hot plate or camp stove and do it out in the garage or yard.
Very nice! Didn't understand why there are two temperatures you were noting against each minute. What are they?
The important temperature is the bean temperature taken from the upside. This is what should guide you, and it's also what you see on the graph.
The first temperature is the bottom temp and it's mainly used for the preheating.
Is it okay to grind the chaff up with the beans? If not how do you get rid of the chaff? Do you pick it out? Do you rinse it off? Seems like every time I do it I get chaff.
At the end of the roast put it in a bowl and shake it outside like in the video, you will be able to get rid of the chaff. I never tried to grind the chaff, but it will probably alter slighly the taste of the coffee.
Very informative. What thermometer do you use?
This is a Fluke 62Max. I recommend this thermometer. However other models can do a good job too.
@@sylvainpoirier8107 Fluke has an excellent reputation. Their gear is more costly but you get what you pay for.
Why do I feel like I would scorch my beans bad at those temperatures and times without movement
Are these beans good for espresso? How long do you wait until you use them for brewing?
@Sylvain
For a good espresso you need to select the appropriate beans, you can experiment with that, Also you can buy espresso green beans. Normally for espresso you will torrefy at a temperature of 430F and more. For the waiting time it depend on your preference, personally i like the taste of a freshly torrefied coffee.
Do you let your beans off gas overnight or do you make coffee the same day with them? 🤔
“The best coffee remains the coffee that we prefer”
I like to taste a batch at different moment, just after the roast, after a night rest, 2 days later, 3 days later. Sometimes the coffee improves after a rest, but not always. If a coffee improves after a delay rest, I take a note for the future roasts.
When we let the coffee rest many things happen, the coffee CO2 level will drop (degassing), but at the same time there is a loss in flavor and aromatic components. So, we must find the good balance.
When the water is poured over the coffee, if the blooming effect (accelerated degassing) is too important that can have a negative effect on the infusion and taste. For an espresso the CO2 contribute to a good crema, and it can be seen as beneficial.
@@sylvainpoirier8107 En mi experiencia definitivamente hay que dejar algunos días. Mi preferencia es 4 días pero ello solo es posible si realmente te das cuenta de las diferencias. Mi recomendación es experimentar.
How are you measuring T1? It seems you're tilting the roaster off camera and checking the centre of the Base.
When I tried to follow you, I find that my thermometer gives very variable readings, and the beans and the base are almost the same.
If you want to make it simpler measure the bottom temperature only once at the beginning this is the preheating temperature, on an electric stove it will be higher around 450F but with a butane stove it will be around 300F. The goal is that you want the grain at around 200F after 1 minute. After that step you can measure only the grain temperature and it will be fine. Try to stitck on the temterature curve.
When can you release another roasting video?
I have no plan for the short term.
How do you get a light roast?
You have to reduce the roasting time by a few minutes. The color is a good indication, a light roast will be more pale. You could use the SweetMarias guide as a reference. legacy.sweetmarias.com/library/using-sight-to-determine-degree-of-roast/
Hi 👋🏻. What is T1 and T2 ?
Temperature 1 (Temperature when first taken off of the stove) and Temperature 2 (Temperature when re-added to the stove after stirring)
What's the quantity of beans to put in the roaster???
The most precise way to fill the roaster is to use an electronic balance. 65g gives good results. 65g = 100ml = 0,4 cup. If you put too much coffee you will have to shake a lot to get an even roast.
Where do you purchase your beans?
There are many good places to buy your green coffee. Your location and the delivery options are important in your choice. I regularly buy my green from Sweet Maria's.
how much beans do you roast at a time?
65 grams seems to be the sweet spot. The roaster is rated for 80g, but with too much beans the roast becomes uneven.
Well, too much tech for an extremely low-tech roaster. Just measure the beans in, keep it about 1-2" above the medium heat source and moving. Takes 6 minutes for a medium roast. It's ceramic, so don't shock it with heat or cold. Thanks for posting.
No need for background music -- it distracts and confuses!
Disagree lots.