/diy/ - Do It Yourself

>>1714060
It is best to use a toaster oven and a dish with a cover. That way you can get them to the correct level of roasted that you like every time.

>>1714068
Oh I thought you had to constantly stir them.

>>1714070
When you bake things the heat is even. Since the dish is covered, there shouldn't be hot spots or broil problems as the toaster oven heating elements turn on and off. When you roast them in a skillet, as in the OP image, you will need to stir them like any other food to prevent scorching them. If you use an oven thermometer make sure the glass is shielded from the heating elements or it may crack.

Use a popcorn popper. Cut the body so it doesnt overheat. Keep it in motion so the beans agitate until they are roasted enough to move on their own. Time it meticulously for consistency. Enjoy.

>>1714068
>>1714132
I watched a video on youtube, I think from James Townsend and Sons (historical reenactment/living history channel) , where a dude was roasting his own coffee over a fire in a wok type pan.

He said that the differential uneven roasting (without scorching them, you have to stir) was what gave it extra good, complex flavor.

Of course this is a matter of opinion. Bet there's other videos on youtube about this subject. Piqued my curiousity but never tried it.

You can buy mini rosters for 1kg batch sizes. Ask at barista supply shops. It your local coffee roaster.

>>1714621
>He said that the differential uneven roasting (without scorching them, you have to stir) was what gave it extra good, complex flavor.
The amount of testing you'd need to do in order to objectively discern that sort of thing will be quite extensive. You are better off roasting a few batches at different temps then mixing their ratios together. That way you can control and pinpoint exactly what you are wanting to taste with repeatable results.

>>1714060
>>1714068
This:
>>1714167
The popcorn popper method is generally thought to be the best entry-level roasting method. You have to get the hot air, cyclone style, which started to become very rare from what I remember. I haven't been into that hobby for a while. I recall that the poppers no longer cyclone the air, and so new poppers suck for roasting. So, the best bet was to go to a thrift store and get one of the old school ones.

https://legacy.sweetmarias.com/library/airpop/airpopdesign
https://legacy.sweetmarias.com/library/air-popcorn-popper-method/
https://www.roastycoffee.com/popcorn-popper-coffee/

Here's some delivery. Learn to listen for the cracks. Buying green beans is a bitch from what I recall. That's probably why I ditched out on it.

>>1714633
>Objectively discern
>Flavor

As if people haven't been cooking for thousands of years and learned from experience what is good and what isn't.
Taste is subjective but luckily people have a tendency to voice their opinions on that sort of thing.

>>1714632
https://millcityroasters.com/shop/coffee-roasters/1kg-gas-coffee-roaster/
only $7k

>>1714635
Keeping meticulous records is important for coffee just like alcohol production. The only way to get a consistent, repeatable product is to have a consisten, repeatable process.

>>1714060
>frying pan
This is frying not roasting.

>>1714060
where do you even get raw beans?

>>1715089
If there's no oil or fat involved, it ain't frying.
Just because I cook rice in a soup pot, it doesn't mean I'm making rice soup

>>1714645
>i've never done this before but you who has done this is wrong!
No you.

My tastes change subjectively every single day, so I simply roast my beans on a pan and adjust for flavor.