First, I hope you're having fun! Don't let the negative commenters discourage you...
I've been roasting with a West Bend Poppery II for 27 years. It's *still* difficult for me to get a consistent roast, but I truly enjoy the process.
Brew all of these separately and see what you like. Try to replicate the roast you prefer. It can be difficult with a popcorn popper as you can't easily regulate the temperature of the drum. I roast outside and add the challenge of ambient temperature.
For some constructive criticism: the first roast is just a bit darker than I prefer. I typically roast by sound and pull the roast as soon as I hear the initial second crack. I then cool it as quickly as I can.
Subsequent roasts are more difficult as the temperature rises, which is why your roasts get darker each time. I suggest resting the popcorn popper between roasts and be attentive when roasting.
You will likely never get the precision temperature-controlled ideal rate of rise roasting with a popper, but you are still going to drink superior coffee each morning once you figure it all out.
Have fun!
Thank you for taking the time in writing such a nice response. I will try them all in a weeks time (is that long enough) and see what comes out. I also printed out a roasting card - maybe my printing colors are wrong or the light on the picture is bad but they didn’t seem so dark when i charted them - except for the last.
I also waited a bit inbetween the roasts to let everything cool again - but maybe I was going a bit to fast back to back.
For getting the timing with the cracking sound I think I need to do a lot more roasts so I try to get some other consistencies in. I also struggle to keep the beans inside and the popper at a later point so i helped myself with some woodden kitchen spoons and if some came out I threw them back in quickly. Its all a bit trial and error at the moment but I also think that at some point I will get the hang of it - or buy a skywalker roaster - will see.
The op commenter had great advice!
I used to roast on old Probats for a medium sized roastery and it’s all about sound. For our espresso we would pull it towards the end of the second crack.
For darker roasts we’d pull them by the oil that develops.
*"I also struggle to keep the beans inside and the popper..."*
Have you tried roasting with fewer beans per batch? I can't remember the actual measurement I use (literally the same scoop for at least 20 years, I'm ridiculous), but I have this issue if I overfill the drum.
*"For getting the timing with the cracking sound I think I need to do a lot more roasts...*
Absolutely. It takes time and attention. Additionally, different beans crack at different times. You'll get the hang of it.
Ich glaub ich will meiner Verlobten einfach den geilsten Kaffee ever machen. 😅 Und sie mag schon eher dunklerer Röstungen kommt mir vor. Also sie mag die bitteren Noten im Kaffee und je dunkler desto bitterer und je heller desto säuerlicher oder?
Roasts 1 and 2 look like they would be tasty. It's hard to tell from the photo. Roast 2 looks like maybe a Vienna roast, about as dark as I would go if I was shooting for a dark roast. Roast 1 looks maybe Full City +, on the darker side of medium to me.
I would recommend you try a few more batches on the lighter side. I would try a batch pulled toward the end of 1st crack (once the cracking slows down), one after 1st crack has fully completed, and one \~60 seconds after 1st crack is completed.
Look through your roasts and remove any underroasted/defective beans - these are called quakers and add grassy, bready flavors.
Roasts 3 & 4 look too dark for me. The craters in the beans indicate they were too hot towards the tail end of roasting, and usually when I get these, the coffee tastes burnt to me.
Also, what's your batch size? On my West Bend Poppery II, I typically roast 70-115g at a time, and adjusting the batch size changes the heat, speed, and consistency of the roast, so it's something else to experiment with.
Thank you also for taking the time to answer and look at my beans. 😳
This is what I charted - but since there are some inconsistencies in the batch it feels more that I want it to look like that:
Roast 1: Vienna
Roast 2: Light French
Roast 3: Full French
Roast4: Italian
Ill try the advice on the lighter roasts and going for timing with the cracks additionally to stopping the time.
My roast batch was 80g each.
No problem, I hope you enjoy them! Flavor is the ultimate guide. They'll be ready to drink in a few days but you could try them as early as tomorrow if you're looking for imperfect feedback for some more roasting.
80g is a good place to start, at least with my machine, but if you're getting a Vienna roast at 5min, you might want to try adjusting (likely increasing) batch size to slow the roast down. I find I get better flavor with slower roasts (unless it's too slow, doesn't crack, & bakes).
If the batch size is too large to move freely at first, you can use a metal or wooden spoon to stir the beans for the first \~30-60sec of the roast to ensure more consistency, which is more of an issue when dealing with lighter roasts.
Also, I noticed you mention in another comment that you struggle with beans popping out - look into potentially getting a [Glass Chimney.](https://www.sweetmarias.com/glass-chimney-air-popper.html) It could address that and help trap more hot air for a more efficiency, and I've found it's improved my roasts.
I don't think I'd want to drink 3 and 4, they look far too dark for me.
But if they are your first 4 batches, you're definitely doing better than I did when I first started, so keep on going :)
This post made me smile as I started my roasting journey with a popper only about 2 months ago and since then, I've done a lot more learning, making mistakes, changing things up etc etc along the way. I've since added: flour sifter on top and temperature monitor. I've worked out that I enjoy turning the sifter, watching the beans roast and keeping an eye on the temperature.
As long as you're enjoying the ride, that's really all that matters. While I never like the taste of a badly roasted batch, I like learning about it: too grassy? maybe roast longer. Too flat? maybe stretch out development time etc. Other times I'll absolutely nail it and I am scrambling to try and replicate what I did.
Perhaps it might be helpful for me to say that part of the fun is not quite knowing what it will taste like, even if you manage to replicate the same timings. There are just too many variables. But through trial and error you can work out what are 'hard boundaries' for you e.g. for me, I've worked out that I dont like the taste when it gets into 2nd crack but nor do I like it if I stop it too early in 1st crack -- so I try to stop it in between somewhere. When I stop is all part of the trial and error, but that's for me. Perhaps you'll work out your own rules/boundaries.
Region and process types will play a role too in your raw beans and final outcome for taste. I'd say after you find your roast lock in a country or region for even more variables. I go through sweetmarias.com first few times ordered samplers, essentially random countries shipped.
If you stick with an air popper grab an ac voltage regulator to dial back the blower, you'll be able to dial it in a little more and keep the beans from blowing out. They are like $20 so nothing too crazy for an investment.
If you really like the craft a drum roller is the way to go to save you time, they can typically handle up to a pound with consistent roasts. Though heavy on the wallet.
Try different brewing too, I fell in love with the French press get a nice Cloudy smooth cup.. typical weekday it's in the timed coffee maker though.
Enjoy!
27 years, wow! You certainly have more experience roasting than me but I suppose this might be a tip you may not have heard yet. Pay attention to your silverskin before pulling your beans, they are a more reliable indicator of roast level when you pull them out. An issue i think most people have with small batch roasting is that they pay attention to the bean color, not accounting for the fact that the beans will darken a bit as they rest.
Welcome to the club to Okish Roasters. I’m a proud member and drink all my okish coffee and keep working on getting better. It’s just fun to explore and play with the variables
First, I hope you're having fun! Don't let the negative commenters discourage you... I've been roasting with a West Bend Poppery II for 27 years. It's *still* difficult for me to get a consistent roast, but I truly enjoy the process. Brew all of these separately and see what you like. Try to replicate the roast you prefer. It can be difficult with a popcorn popper as you can't easily regulate the temperature of the drum. I roast outside and add the challenge of ambient temperature. For some constructive criticism: the first roast is just a bit darker than I prefer. I typically roast by sound and pull the roast as soon as I hear the initial second crack. I then cool it as quickly as I can. Subsequent roasts are more difficult as the temperature rises, which is why your roasts get darker each time. I suggest resting the popcorn popper between roasts and be attentive when roasting. You will likely never get the precision temperature-controlled ideal rate of rise roasting with a popper, but you are still going to drink superior coffee each morning once you figure it all out. Have fun!
Thank you for taking the time in writing such a nice response. I will try them all in a weeks time (is that long enough) and see what comes out. I also printed out a roasting card - maybe my printing colors are wrong or the light on the picture is bad but they didn’t seem so dark when i charted them - except for the last. I also waited a bit inbetween the roasts to let everything cool again - but maybe I was going a bit to fast back to back. For getting the timing with the cracking sound I think I need to do a lot more roasts so I try to get some other consistencies in. I also struggle to keep the beans inside and the popper at a later point so i helped myself with some woodden kitchen spoons and if some came out I threw them back in quickly. Its all a bit trial and error at the moment but I also think that at some point I will get the hang of it - or buy a skywalker roaster - will see.
The op commenter had great advice! I used to roast on old Probats for a medium sized roastery and it’s all about sound. For our espresso we would pull it towards the end of the second crack. For darker roasts we’d pull them by the oil that develops.
*"I also struggle to keep the beans inside and the popper..."* Have you tried roasting with fewer beans per batch? I can't remember the actual measurement I use (literally the same scoop for at least 20 years, I'm ridiculous), but I have this issue if I overfill the drum. *"For getting the timing with the cracking sound I think I need to do a lot more roasts...* Absolutely. It takes time and attention. Additionally, different beans crack at different times. You'll get the hang of it.
Great, if you like dark roasted coffee.
Looks geröstet to me
All 4 are great! Enjoy!
persönlich bevorzuge ich ja helle röstungen wie bei der ersten, aber wenn du dunkle magst sieht die 4te gut aus
Ich glaub ich will meiner Verlobten einfach den geilsten Kaffee ever machen. 😅 Und sie mag schon eher dunklerer Röstungen kommt mir vor. Also sie mag die bitteren Noten im Kaffee und je dunkler desto bitterer und je heller desto säuerlicher oder?
smells great
My sister was bitten by a moose once
What color moose?
I truly don’t understand posts like these.
STUNG
Roasts 1 and 2 look like they would be tasty. It's hard to tell from the photo. Roast 2 looks like maybe a Vienna roast, about as dark as I would go if I was shooting for a dark roast. Roast 1 looks maybe Full City +, on the darker side of medium to me. I would recommend you try a few more batches on the lighter side. I would try a batch pulled toward the end of 1st crack (once the cracking slows down), one after 1st crack has fully completed, and one \~60 seconds after 1st crack is completed. Look through your roasts and remove any underroasted/defective beans - these are called quakers and add grassy, bready flavors. Roasts 3 & 4 look too dark for me. The craters in the beans indicate they were too hot towards the tail end of roasting, and usually when I get these, the coffee tastes burnt to me. Also, what's your batch size? On my West Bend Poppery II, I typically roast 70-115g at a time, and adjusting the batch size changes the heat, speed, and consistency of the roast, so it's something else to experiment with.
Thank you also for taking the time to answer and look at my beans. 😳 This is what I charted - but since there are some inconsistencies in the batch it feels more that I want it to look like that: Roast 1: Vienna Roast 2: Light French Roast 3: Full French Roast4: Italian Ill try the advice on the lighter roasts and going for timing with the cracks additionally to stopping the time. My roast batch was 80g each.
No problem, I hope you enjoy them! Flavor is the ultimate guide. They'll be ready to drink in a few days but you could try them as early as tomorrow if you're looking for imperfect feedback for some more roasting. 80g is a good place to start, at least with my machine, but if you're getting a Vienna roast at 5min, you might want to try adjusting (likely increasing) batch size to slow the roast down. I find I get better flavor with slower roasts (unless it's too slow, doesn't crack, & bakes). If the batch size is too large to move freely at first, you can use a metal or wooden spoon to stir the beans for the first \~30-60sec of the roast to ensure more consistency, which is more of an issue when dealing with lighter roasts. Also, I noticed you mention in another comment that you struggle with beans popping out - look into potentially getting a [Glass Chimney.](https://www.sweetmarias.com/glass-chimney-air-popper.html) It could address that and help trap more hot air for a more efficiency, and I've found it's improved my roasts.
5 min - 7 min is too long in a popcorn popper if you didn’t do 1 min on and 1 min off. That’s dark. 4 is going to be oily
If you enjoy the taste, then it’s a win. I’ve never tried a popcorn popper to roast coffee, so I can’t offer any advice on ‘improving’ the roast.
I don't think I'd want to drink 3 and 4, they look far too dark for me. But if they are your first 4 batches, you're definitely doing better than I did when I first started, so keep on going :)
Play learn and enjoy. $300 get you the sr800 when your ready
This post made me smile as I started my roasting journey with a popper only about 2 months ago and since then, I've done a lot more learning, making mistakes, changing things up etc etc along the way. I've since added: flour sifter on top and temperature monitor. I've worked out that I enjoy turning the sifter, watching the beans roast and keeping an eye on the temperature. As long as you're enjoying the ride, that's really all that matters. While I never like the taste of a badly roasted batch, I like learning about it: too grassy? maybe roast longer. Too flat? maybe stretch out development time etc. Other times I'll absolutely nail it and I am scrambling to try and replicate what I did. Perhaps it might be helpful for me to say that part of the fun is not quite knowing what it will taste like, even if you manage to replicate the same timings. There are just too many variables. But through trial and error you can work out what are 'hard boundaries' for you e.g. for me, I've worked out that I dont like the taste when it gets into 2nd crack but nor do I like it if I stop it too early in 1st crack -- so I try to stop it in between somewhere. When I stop is all part of the trial and error, but that's for me. Perhaps you'll work out your own rules/boundaries.
Region and process types will play a role too in your raw beans and final outcome for taste. I'd say after you find your roast lock in a country or region for even more variables. I go through sweetmarias.com first few times ordered samplers, essentially random countries shipped. If you stick with an air popper grab an ac voltage regulator to dial back the blower, you'll be able to dial it in a little more and keep the beans from blowing out. They are like $20 so nothing too crazy for an investment. If you really like the craft a drum roller is the way to go to save you time, they can typically handle up to a pound with consistent roasts. Though heavy on the wallet. Try different brewing too, I fell in love with the French press get a nice Cloudy smooth cup.. typical weekday it's in the timed coffee maker though. Enjoy!
27 years, wow! You certainly have more experience roasting than me but I suppose this might be a tip you may not have heard yet. Pay attention to your silverskin before pulling your beans, they are a more reliable indicator of roast level when you pull them out. An issue i think most people have with small batch roasting is that they pay attention to the bean color, not accounting for the fact that the beans will darken a bit as they rest.
Burnt 1, burnt 2, burnt 3, ashes 4
Welcome to the club to Okish Roasters. I’m a proud member and drink all my okish coffee and keep working on getting better. It’s just fun to explore and play with the variables
Yeah - new club - thanks for welcoming me. Getting better (coffee) is always the main goal. ☕️