Coffee - Your Current Brew

[Blueshound]

The heat gun/sifter approach has been around for quite awhile, just put my own spin on it to give me very consistent results, infinite adjustability, ability to roast outdoors year round (temps from the 90s down to single digits at times), be very safe in the process and simple to keep clean. Also didn't want the nanny/safety mechanisms that some companies use on purpose built roasters and building it myself saved quite a bit of $ for what it does as well as the expected longevity. Granted some like to roast more volume less often, but I take the opposite approach and roast in 200 gram batches very often. The way I rotate green/roasted and consume only for espresso it works out perfectly. Get insane consistency batch-batch and nothing ever sits around more than ~10 days post roast.

After having used several quality 90 degree type heat guns with great results I decided to go all in on the Steinel straight design due to the brushless motor (very long life) as well as a quick/replaceable heat element if it eventually gives out. The sifter and all components are stainless to keep things as 'food grade' as possible. I have temp probes in various ideal spots to give very consistent feedback relatively quickly. The hot air tool has a rather precise digital temp readout then I have one probe right over the tool nozzle, one catching a reading at the sifter screen for an idea of how much heat is hitting the bean center mass and another one submerged in the bean mass as it's being agitated. That's where most roasters miss out on temp feedback and rather important as temp changes happen faster than your senses can pick up with sight/smell. The sifter is rotated by a Milwaukee 12v right angle drill held in place with a neodymium magnet for quick disconnect.

I always roast outdoors due to smoke/chaff and use an EGO 650 blower for quick cleanup as well as to rapidly cool the coffee at the end of each batch. I keep the blower very clean and it's a fantastic way to cool coffee and keep the roaster in great overall shape as roasting can get a bit messy with the green dust, chaff, etc. All said and done I can roast exactly what I like when I need it and don't have to spend time ordering/waiting for roasted coffee like I once did. Also saving around 50% in cost doing it myself and find what I roast to easily be on par with the best I ever bought from any commercial artisan roaster nationwide.

Thank you! I was aware of the heat gun method but your execution seems top notch. Would you be willing to share a few more photos next time you roast?

 

[JonnyRingvald]

Thank you! I was aware of the heat gun method but your execution seems top notch. Would you be willing to share a few more photos next time you roast?

Yep no problem... anything in particular to highlight? There's lots of ways to successfully roast coffee, just a matter of finding what works and maintain that consistently. I like the hands on/mechanical approach and have maximized it for my use.

 

[Blueshound]

Yep no problem... anything in particular to highlight? There's lots of ways to successfully roast coffee, just a matter of finding what works and maintain that consistently. I like the hands on/mechanical approach and have maximized it for my use.

I'm particularly interested in your temperature management/ sensor placement and exact type of sensors for small batches. I've only operated large commercial roasters that (I think) have more automation and margin of error. Also interested in your sources of green beans if you're willing to share lol.

 

[mitsuman47]

The heat gun/sifter approach has been around for quite awhile, just put my own spin on it to give me very consistent results, infinite adjustability, ability to roast outdoors year round (temps from the 90s down to single digits at times), be very safe in the process and simple to keep clean. Also didn't want the nanny/safety mechanisms that some companies use on purpose built roasters and building it myself saved quite a bit of $ for what it does as well as the expected longevity. Granted some like to roast more volume less often, but I take the opposite approach and roast in 200 gram batches very often. The way I rotate green/roasted and consume only for espresso it works out perfectly. Get insane consistency batch-batch and nothing ever sits around more than ~10 days post roast.

After having used several quality 90 degree type heat guns with great results I decided to go all in on the Steinel straight design due to the brushless motor (very long life) as well as a quick/replaceable heat element if it eventually gives out. The sifter and all components are stainless to keep things as 'food grade' as possible. I have temp probes in various ideal spots to give very consistent feedback relatively quickly. The hot air tool has a rather precise digital temp readout then I have one probe right over the tool nozzle, one catching a reading at the sifter screen for an idea of how much heat is hitting the bean center mass and another one submerged in the bean mass as it's being agitated. That's where most roasters miss out on temp feedback and rather important as temp changes happen faster than your senses can pick up with sight/smell. The sifter is rotated by a Milwaukee 12v right angle drill held in place with a neodymium magnet for quick disconnect.

I always roast outdoors due to smoke/chaff and use an EGO 650 blower for quick cleanup as well as to rapidly cool the coffee at the end of each batch. I keep the blower very clean and it's a fantastic way to cool coffee and keep the roaster in great overall shape as roasting can get a bit messy with the green dust, chaff, etc. All said and done I can roast exactly what I like when I need it and don't have to spend time ordering/waiting for roasted coffee like I once did. Also saving around 50% in cost doing it myself and find what I roast to easily be on par with the best I ever bought from any commercial artisan roaster nationwide.

Very well done, Sir. I might steal some of your ideas. lol

 

[JonnyRingvald]

I'm particularly interested in your temperature management/ sensor placement and exact type of sensors for small batches. I've only operated large commercial roasters that (I think) have more automation and margin of error. Also interested in your sources of green beans if you're willing to share lol.

Have tried several types of probes and look for what is fairly quick reacting as well as being stable with little/no fluctuation. Type that I use directly over the hot air tool nozzle is this...

https://www.amazon.com/dp/B0142SDKC0/ref=twister_B07PY3KSRN?_encoding=UTF8&th=1

This is the type that I have installed inside the sifter as it's short/flexible and does a great job of reading bean mass temp changes quite quickly/consistently. It is constantly submerged in the coffee while being heated/agitated.

https://www.amazon.com/dp/B0142RXG84/ref=twister_B07PY3KSRN?_encoding=UTF8&th=1

Have both connected to this dual input meter. I didn't pay that much for it, but it has been a solid performer for a handful of years now. I like that it can be calibrated to each probe if changes are needed and it automatically compensates when used in various ambient temp changes in a short period of time.

https://www.cooltools.net.au/products/fieldpiece-dual-input-temperature-meter-st4

Have tried various green bean sellers over the years, but my go-to has been Sweet Maria's for the majority of origins/blends that I prefer.

 

[Blueshound]

Have tried several types of probes and look for what is fairly quick reacting as well as being stable with little/no fluctuation. Type that I use directly over the hot air tool nozzle is this...

https://www.amazon.com/dp/B0142SDKC0/ref=twister_B07PY3KSRN?_encoding=UTF8&th=1

This is the type that I have installed inside the sifter as it's short/flexible and does a great job of reading bean mass temp changes quite quickly/consistently. It is constantly submerged in the coffee while being heated/agitated.

https://www.amazon.com/dp/B0142RXG84/ref=twister_B07PY3KSRN?_encoding=UTF8&th=1

Have both connected to this dual input meter. I didn't pay that much for it, but it has been a solid performer for a handful of years now. I like that it can be calibrated to each probe if changes are needed and it automatically compensates when used in various ambient temp changes in a short period of time.

https://www.cooltools.net.au/products/fieldpiece-dual-input-temperature-meter-st4

Have tried various green bean sellers over the years, but my go-to has been Sweet Maria's for the majority of origins/blends that I prefer.

Thank you! I'll check out the links.

 

[shortyb]

Can't believe I've missed this 10 year old thread as coffee is 50% of my diet (doughnuts the other half). Been grinding, brewing and savoring pounds upon pounds of this place's beans for several years. This year, they won Roaster of the Year from Roast Magazine. Their Nostagia roast is my go to. Good stuff.

 

[Pablo]

I made my first Nespresso pod this AM. Fresh and tasty, but light because my beans were half caf pour over blend. Need to buy some fresh espresso beans.

Interesting process, mechanically it worked fine and did not harm the machine. The fine lady who gave me the supplies is mailing me some more stick on covers that she found after I left.

BTW her husband has a Gaggia machine now and the espresso sucks really bad.

 

[john_pifer]

3 new arrivals.

I’m obsessed with Ethiopians lately!

BTW I found all these through Fellow Co (company that built my Ode grinder). They have a curated coffee collection program where they offer a different coffee each week, and they offered free shipping for Black Friday on anything from their list.

It’s a good program because they try a bunch of different coffees and then offer their favorites. You order through them and then they’re shipped directly from the roaster and you get them usuallly within a week of roasting, even if the roaster is overseas.

Perfect for me, as I’ve gotten a lot more interested in specialty coffee lately, but there are so many different roasters, it’s hard to know who some of the better ones are.

These 3 roasters (Onyx, Rogers, AR.), Passenger (Lancaster, PA.), and Brandywine (Wilmington, DE.) are 3 of the better known roasters in the specialty coffee world.

 

[ZZman]

Usually whatever half caffeine is on sale. Right now it is Meijer brand.

 

[Wheel366]

This is what we are currently drinking.

 

[JonnyRingvald]

This is what we are currently drinking.

View attachment 192266

Whoa... never had Peet's as they're known for going as dark on development as pretty much possible before hitting the charcoal phase. A labeled dark roast by them should list tasting notes as 'burnt tire, ember, smoldering cigarette'

 

[k1xv]

I'm a simple guy with simple tastes.

Home brewed Maxwell House Smooth Bold. Strong, black, no sugar.

 

[Shel_B]

Whoa... never had Peet's as they're known for going as dark on development as pretty much possible before hitting the charcoal phase. A labeled dark roast by them should list tasting notes as 'burnt tire, ember, smoldering cigarette'

Well, before you pass judgment in so critical a fashion, perhaps you should try a few of their blends. IMO, as a Peet's drinker since 1969, you're painting a generalization with a pretty broad brush and your hyperbolic imagery does little to support your position or provide credence.

 

[53' Stude]

Well, before you pass judgment in so critical a fashion, perhaps you should try a few of their blends. IMO, as a Peet's drinker since 1969, you're painting a generalization with a pretty broad brush and your hyperbolic imagery does little to support your position or provide credence.

I agree with you 120%. PEETS is great tasting coffee

 

[Pablo]

Well, before you pass judgment in so critical a fashion, perhaps you should try a few of their blends. IMO, as a Peet's drinker since 1969, you're painting a generalization with a pretty broad brush and your hyperbolic imagery does little to support your position or provide credence.

Peet's Nespresso pods are tasty and match the numerical ratings pretty darn close*.

*Many roasters, even some of the Italian roasters, the numbers are all over the map. A "5" will be like some else's "10". And yes, Starbucks are over roasted. hahahahahahaaha

 

[Shel_B]

Whoa... never had Peet's as they're known for going as dark on development as pretty much possible before hitting the charcoal phase. A labeled dark roast by them should list tasting notes as 'burnt tire, ember, smoldering cigarette'

I overlooked a small point in my first response to your post. Dark, for Peet's, is a range. There are lighter roasted dark blends as well as darker roasted blends. Of course, there are medium and light roasts as well.

 

[Cropduster172]

Peet's Major Dickasons whole bean is excellent...consistently.

 

[twouvakind]

Grind for French press or drip coffee maker. $5 off a pound on Friday. Normally $10.99/lb.

 

[GSCJR]