Quote:
Originally Posted by electronblue
Is just using a timer a good way to roast coffee beans? I've always heard you have to really pay attention and listen to the coffee crack. A medium roast is between the first crack and the 2nd crack. A dark roast is after the 2nd crack but it takes a really skilled roaster to find the balance between a dark roast and burnt coffee beans. (the 2nd crack is also a lot softer sounding than the 1st crack). I've never tried this myself - it's just stuff I read on the internet.
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It isn't the best way to be honest - I won't lie. It's harder for
most home roasters/enthusiasts to roast at home because in order for you to properly roast according to first/second crack etc, you have to have a controlled environment. I have to roast in my garage because it's properly ventilated and I can easily sweep the mess into the garden for compost. I tried roasting in my basement but it gets too smokey and it's too cool inside so I don't get consistent results. I've found that roasting half a cup of beans in the popcorn machine for about 6 or 7 minutes will reach second crack. Again, this is just a general guideline. I didn't really pay too much attention.
After experimenting myself a few times, I stuck to some general guidelines from what I've read on the Internet and from my own experience. I don't roast my own beans down to a science (or at least I try to to a certain point) but in the end, the process itself and the final product is the most satisfying.
I pulled two shots on my Rancilio Silvia today and the results were excellent. A little bit on the acidic side so I need to let it de-gas for another day or two. I screwed up on the first batch as I put in too many beans the first time. The second and third batches were more consistent so ultimately, my fault.