Otherwise known as the burning tenement roast. He should have stopped at 13:00 and scattered the beans on a cookie sheet to cool. Beans roasted this dark lose the taste charastics of the bean variety and simply taste charred. But this does give me the idea of enclosing such a device in a larger metal drum with the handle on the outside to give me a manual 'oven' roaster. A much larger inner drum would produce a pound or two at a time to make the project worth while.
DeAngelo Carrera First off, how is your comment any related to his? He doesn't have a problem with Japanese guys roasting coffee, he only has a problem with the fact that the beans really are charred.
Great guy. Appreciate his zeal . True this is slightly over roast. but it depends on individual taste. Under roast -gives flavour, consumes more powder , coffee is mild (in the end costly) Slight over roast gives better decoction , less yield.He has shown the final weigh . But what is the initial? I hope it is 100. , meaning you loose ~50 of weight.There are a number of chinease machines available in e bay-costing ~60 to 80$. They are a reasonably good idea- a stainless steel plate with holes fitted with a 25 RPM dc motor.-,/ roasted thro a kitcen gas/ thi does the job in 12 to 15 mins..Here the disadvantage is the beans are in direc contact with gas..
The Translation is: Coffee roasting house. Nde I think simple, and try and be anyone. Will also delicious, delicious but also there is a change immediately after roasting, and place one day. You can also enjoy the smell changes. I feel that it is cheap to obtain raw beans, more than anything! Love to coffee is recommended (^. ^)
Oh the evils of online translation software. An actual translation of the description is.. Home roasted coffee. It's simple, so anyone should be able to do it. Freshly roasted coffee is tasty, but I think the flavor and aroma improves if you wait a day. More than anything else, buying green beans is much cheaper than shop roasted beans. I would recommend this method to any coffee lover.
I agree with @zachruiz12. You definitely over-roasted it. That's over 18% difference between pre and post roasting. Personally, I think it should be somewhere between 10% ~ 15%, depending on your preference.
This is roasted a lot darker than I would like but the 5 minute comment is way over exaggerated. I think I first hear second crack at around 17:10. He stops the roast at around 18:45. The part that makes no sense to me is the washing and drying of the beans at the beginning. First, the beans are going to be roasted to temperature well in excess of 300 degrees F. Any biological contaminants are going to be long dead at that temp. Second, any inorganic contamination on the skin of the bean is going to come off with the skin (chaff) during the roasting period. Cool little roaster, would be nice as a novelty but I would not want to crank it for over 15 minutes to produce enough beans to make 4.5 cups of coffee.
Otherwise known as the burning tenement roast. He should have stopped at 13:00 and scattered the beans on a cookie sheet to cool. Beans roasted this dark lose the taste charastics of the bean variety and simply taste charred. But this does give me the idea of enclosing such a device in a larger metal drum with the handle on the outside to give me a manual 'oven' roaster. A much larger inner drum would produce a pound or two at a time to make the project worth while.
DeAngelo Carrera First off, how is your comment any related to his? He doesn't have a problem with Japanese guys roasting coffee, he only has a problem with the fact that the beans really are charred.
Well somebody got patience, or better to call it enthusiasm.
Great guy. Appreciate his zeal . True this is slightly over roast. but it depends on individual taste. Under roast -gives flavour, consumes more powder , coffee is mild (in the end costly) Slight over roast gives better decoction , less yield.He has shown the final weigh . But what is the initial? I hope it is 100. , meaning you loose ~50 of weight.There are a number of chinease machines available in e bay-costing ~60 to 80$. They are a reasonably good idea- a stainless steel plate with holes fitted with a 25 RPM dc motor.-,/ roasted thro a kitcen gas/ thi does the job in 12 to 15 mins..Here the disadvantage is the beans are in direc contact with gas..
nice! What about the chaff collection? I'd fear I'd get Tennis Elbow after all that turning...
How much time did it tales ?
The Translation is:
Coffee roasting house.
Nde I think simple, and try and be anyone.
Will also delicious, delicious but also there is a change immediately after roasting, and place one day. You can also enjoy the smell changes.
I feel that it is cheap to obtain raw beans, more than anything!
Love to coffee is recommended (^. ^)
Oh the evils of online translation software.
An actual translation of the description is..
Home roasted coffee.
It's simple, so anyone should be able to do it.
Freshly roasted coffee is tasty, but I think the flavor and aroma improves if you wait a day.
More than anything else, buying green beans is much cheaper than shop roasted beans.
I would recommend this method to any coffee lover.
I agree with @zachruiz12. You definitely over-roasted it. That's over 18% difference between pre and post roasting. Personally, I think it should be somewhere between 10% ~ 15%, depending on your preference.
15 menit cukup, klo 19 menit sedikit gosong.
haha, I guess one could make a pulley device that automatically turns the handle perhaps using a drill?
use Google translate folks:
This is roasted a lot darker than I would like but the 5 minute comment is way over exaggerated. I think I first hear second crack at around 17:10. He stops the roast at around 18:45. The part that makes no sense to me is the washing and drying of the beans at the beginning. First, the beans are going to be roasted to temperature well in excess of 300 degrees F. Any biological contaminants are going to be long dead at that temp. Second, any inorganic contamination on the skin of the bean is going to come off with the skin (chaff) during the roasting period. Cool little roaster, would be nice as a novelty but I would not want to crank it for over 15 minutes to produce enough beans to make 4.5 cups of coffee.
Those beans are charcoal....roasted too long.
Cremated. Should be stopped at least 5 min earlier
BINGO‼️
Koko kelamaan atuh roasting nya... Ini mah gosong namanya... Mending belajar roasting tuh pake wajan ajah di gongso... Kalau bisa wajan cast iron.
フライパンで水分を飛ばすなら、そのままフライパンで焙煎しちゃえばいいのに。雰囲気を楽しみたい気持ちは分からなくはないけど、現実的な事を考えるとこれはあり得ないと思います。
やたら水使うの好きだな・・・
火で煎るのに洗う必要あるの？ ^e^
+moto brain 洗わない人も多いと思いますが、豆を洗うのは薄皮（焙煎中に飛散するチャフ）を取るためです。これをするとしないとでは、飛散するチャフの量が全く変わってきます。周囲を汚したくない人や、豆に焦げたチャフの臭いをつけたくない人は洗いますね。
それと洗った水を見るとわかりますが、生豆はかなり汚れています。収穫されてから手元に来るまでに色々な汚れを拾ってきます。石ころから農園のオジサンさんの汗、虫の死骸やら鳥のフンまで。いくら無菌化されるとはいえ、そのまま一緒に焼きたくない成分がたっぷりです。
チャフが豆にくっついたまま煎り上がることもあるし
論外だわ～ おススメしないでくださいｗｗｗ
Takeda Takeda マグロ釣り上げそうな釣り針してて草