Comments on: Coffee Variety http://coffeecupnews.org/coffee-roasted-beans/ Coffee Cup News is a coffee community and resource of articles, forums and videos. Fri, 18 May 2012 21:10:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: ArtofExtraction http://coffeecupnews.org/coffee-roasted-beans/comment-page-1/#comment-62073 ArtofExtraction Sat, 10 Jul 2010 03:08:44 +0000 http://coffeecupnews.org/?p=4185#comment-62073 Thanks for the comments guys. Yes, time and temperature are vital. I usually shop for new coffees by reading the cupping notes on the supplier's web page. When I find something that sounds interesting I will buy the green beans. Once I order the beans I try to do a little research to find out things like the altitude of the growing region, because this has a significant impact on how quickly you want to roast the coffee. Higher altitude means harder bean, and harder bean means higher temps faster. Lower altitude means softer beans, and softer beans means slower, more progressive, slightly cooler roasting temperature. Most home roasting machines do not give you that much control over each of the variables, but you do get some. And yes, Patsuriku, cooling is key. You want to cool the beans and bring an end to the "roasting" phase as quickly as possible. I would again encourage anyone who likes good coffee to try home roasting. It is not as intimidating as it appears/sounds and it is quite rewarding -- literally and figuratively -- because you get great tasting coffee (even the mistakes) and a great sense of accomplishment. Thanks for the comments guys. Yes, time and temperature are vital. I usually shop for new coffees by reading the cupping notes on the supplier’s web page. When I find something that sounds interesting I will buy the green beans. Once I order the beans I try to do a little research to find out things like the altitude of the growing region, because this has a significant impact on how quickly you want to roast the coffee. Higher altitude means harder bean, and harder bean means higher temps faster. Lower altitude means softer beans, and softer beans means slower, more progressive, slightly cooler roasting temperature. Most home roasting machines do not give you that much control over each of the variables, but you do get some.

And yes, Patsuriku, cooling is key. You want to cool the beans and bring an end to the “roasting” phase as quickly as possible.

I would again encourage anyone who likes good coffee to try home roasting. It is not as intimidating as it appears/sounds and it is quite rewarding — literally and figuratively — because you get great tasting coffee (even the mistakes) and a great sense of accomplishment.

]]> By: Jason Coffee http://coffeecupnews.org/coffee-roasted-beans/comment-page-1/#comment-62054 Jason Coffee Fri, 09 Jul 2010 16:48:48 +0000 http://coffeecupnews.org/?p=4185#comment-62054 I am HUGELY grateful also. Thanks Neil! I am HUGELY grateful also. Thanks Neil!

]]> By: Patsuriku http://coffeecupnews.org/coffee-roasted-beans/comment-page-1/#comment-61830 Patsuriku Mon, 05 Jul 2010 15:58:53 +0000 http://coffeecupnews.org/?p=4185#comment-61830 Really explanation of the roasting process, and a nice summary of the choices you can do in the roasting. Time and temperature seems to be an important part of the roasting process, and I can imagine that it is a lot to take into consideration before you roast any green bean. As far as I understand you can control all the factors like time to the first crack and time to the second crack by adjusting the temperature. And then the cooling of the beans after is also of importance or? I can only start to imagine all the test roastings you have done to find the right character of your coffee. And all the green beans you have sampled and roasted. And I envy your patience and determination. I will one day start to roast myself and I am so grateful that I have meet you Neil. Know I have someone I can ask for advice later on. Regards from Patsuriku Really explanation of the roasting process, and a nice summary of the choices you can do in the roasting. Time and temperature seems to be an important part of the roasting process, and I can imagine that it is a lot to take into consideration before you roast any green bean. As far as I understand you can control all the factors like time to the first crack and time to the second crack by adjusting the temperature. And then the cooling of the beans after is also of importance or?

I can only start to imagine all the test roastings you have done to find the right character of your coffee. And all the green beans you have sampled and roasted. And I envy your patience and determination.

I will one day start to roast myself and I am so grateful that I have meet you Neil. Know I have someone I can ask for advice later on.

Regards from Patsuriku

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