Home Coffee Roasting Index
Continually Updated
Home Roasters -off the shelf
Quest M3
Hottop US
Gene Cafe
i-Roast
Home Built DIY Roasters
Modified West Bend Poppery 1
BBQ roaster RK
"Corretto"- heat gun/bread machine
Articles
Buying green beans
Storage of greens
Glossary of coffee terms
General roasting info
Willam Boot articles
Roasting Stefan Schenker
Sensory evaluation
All About Coffee, William Ukers 1922
Good coffee roasting forum threads
General roasting
General principles
1. Understanding your roaster:
heat application/transfer rates
temp. adjustments
air flow
monitoring the roast, capabilities (visual/smells/sounds, BT,ET,MET,time)
identifying and working with/around shortcomings
why, what and how to modify
2. Bean basics:
what will cause different beans to roast differently
bean density and size W. Boot article
moisture content
measuring moisture content
considerations due to processing (WP, various DP, decaf)-processing
identifying and culling defects pre and/or post roast- defects-Quaker defect-defects
3. Roasting chemistry and reactions
chemistry-Carl Staub article , coffee chemistry , Maillard reaction, Strecker degredation and caramelisation-Jim Hoffmann
reactions,
Maillard reactions-Maillard
4. Sample roasting
what is it
when to consider doing a sample roast and when to just go for it
developing a sample roast profile
how to cup a sample roast
what is the cup telling me
useful sample roast info. to use for the main event
5. Roast Profiling
breaking down the roast profile Ruling the roast,article,W. Boot
choosing a final roast level
Using the above info. from(1,2,3,4)
building a roast profile
6. The Roast
batch size
pre-heat
using the profile
data collection
monitoring the roast
adjusting on the fly.
cooling
7.Post roast analysis
visual
time after roast, when can I learn what
defect beans
cupping and identifying roasting related problems-cupping guide
adjusting the profile
