I use this:

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Cost: $ 0.00, friend didn't want it...
Added a smoker thermometer - $ 20.00

Use on stove top. Add about 8 oz of beans at around 400 degrees,
Usually get first crack around 5 minutes, turn off heat, get second crack, and
dump in to screen colander at about 6 or 7 minutes.
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http://www.amazon.com/Wabash-Valley-.../dp/B00004SU35
23.56 quite reasonable.
THere seems to be many options. If you can keep the beans moving and constant steady temp you are in good shape I am guessing.
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These are great and swamper gives a profile as well :-). Sweet Maria's has these with clear lids for $35 and talks about the SS versions they no longer sell.

Stove top popper

Swamper, I suggest also using a timer and after finding where first crack starts try cutting the heat before it starts. Trying to get 3-5 minutes from start of 1st c to the end of roast (whether this is city of vienna) will give some desirable results.

There are many ways with your setup to profile the roast, if you like I would gladly share my opinions on how to.
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Please do Rob. Anything you can share will benefit us new roasters.

BTW, where the heck has Moo disappeared to? These threads have been very helpful to read, but are missing some sort of comedy that only Moo can provide.
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Hmmm, reading all those reviews makes me want to buy it for the popcorn... lol
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Well if there is going to be a little hijacking of the OP I'll throw in.....I use this one--twice so far. First roast I scorched but drank just for the experience....not too bad. The second I installed a temp probe and started on lower heat at 300 degrees (8 oz of beans). 1st crack was about 5-6 mins...2nd crack about 2 mins later. Roast temp did not get over 350 degrees....very nice roast good color distribution...very tasty brew.
I need to invest in a dedicated timer just for my coffee roasting. I enjoyed the learning experience.:-)

Happy Roasting:-)

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D'uh? Have a crowd of bicycle riders over for the weekend. Was drinking the last of the CR Taz while out back roasting 2-lbs of Aricha27 in the BBQ grill and, simultaneously, another pound of Santos in the SCCO. The rare home double-roast!

I love the theater popper roaster; all it lacks is a variable thermostat, chaff extractor, auto-cool cycle, fuses, viewing window and a couple of motors. :-) Nice going, Swampps.
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What is this? I have seen this first time.
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Here's the next step, seen at www.sweetmarias.com

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My stock of coffee is getting low so I finally ordered up my first batch of green beans from Sweet Maria's. I got the 4 lb sampler pack of mixed stuff. I dunno if it was the best choice but it's done now and I can't wait. My intent is to post my results here.

http://www.sweetmarias.com/Merchant2...Category_Code=
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Looking forward to hearing more :-).
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Delivered. YEA!!!
Now the question is do I
A-brew my chocolate porter
B-Roast some coffee

Decisions, decisions.
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:-) First B, then A....



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I like the Rube Goldberg-ness of that.
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Well it's done. I have roasted my first batch. I opted for the Sumatra Litong Dolok Sangull, (could you make the name of a coffee a little longer?) as it seemed like it had the biggest roast range, city to vienna.

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Anyway I loaded up the little tray, (1/2 cup) turned on the popper, let it warm up 30 secs and dumped them in.

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I was using a guide that I found on coffee geeks (link) or that some gracious BOTL pointed me to.

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During the process I noticed some popping but nothing distinctive that clearly represented a "stage" nor was there alot of popping at one time. I would describe it as more occasional. There did seem to be some crackling toward the end. Could have been the noise of the machine or I suppose, my lack of hearing, my inexperience or most likely a combination of all of the above.


To get to the below levels the total time of roasting was 20 mins or maybe slightly more which was way more time than the article on coffee geeks said it would be. The Macro shot is the actual finished product and the one below it is the sweet maria's guide my guess it that I roasted a Full City to Full City+ but again it's my first time and that's only a guess.
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Of course I had to grind up some and try it. It was quite good I might add too. I tried it both "plain" and with a little cream and sugar. To my surprise the "plain" was just about as good as the C/S one and I could pick up more flavors with the plain. I understand that I should actually wait for 4-24 hours but wanted to try it.
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Cooling off on a cookie sheet
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Heres a before an after.....
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and another actual after done photo
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Tonight was round two and I am adjusting some of the stuff I'd done before.

A-I put a little more in as there was hardly enough for a pot and one of the tutorials I read said the MORE beans makes your roast hotter. (yes I know that sounds counter-intuitive as the writer of the tutorial pointed out) Instead of the 1/2 cup from before I put in probably 2/3 cup or completely filled the popcorn holder on top.

B-I roasted a different blend which was a city+ to full city recommendation on the label
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This roast clearly had a first crack that sounded like popcorn. I also noticed (barely) a second crack. At that time I stopped the roasting and dumped it on the aluminum tray as per the instructions from the aforementioned tutorial.
Total time was 10-11 mins.


I also noticed some color variations in the beans.
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I don't know if this is normal but if it tastes good who cares. I am also going to wait until tomorrow to brew (press) the coffee.
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Nice!
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KS, thanks for the photo's and documentation from what appears to be the beginning of your coffee roasting journey:-)



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NOt a problem it's kinda fun actually and if help someone else all the better.:-)
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