Roasting Coffee Beans in Popcorn Popper Roaster, how to

pabbananna Says:

Apr 6, 2012 - I don't think your neighbors will complain, it doesn't smell super bad and only smokes when you over roast them like I did in the video. It gives one great pleasure to accomplish something with an otherwise useless object rather than spending $100+ on a dedicated machine, I assure you. Their $700 roaster will roast more at a time and be more consistent but to me it just isn't worth it. For another ez method look into the dog bowl with a heat gun coffee roasting method - very popular.

rogermorsee Says:

Apr 6, 2012 - wonderful. I stumbled upon an article on the coffee forum I started to read...my girlfriend's father bought a 700$ machine for roasting...i'll try to do it this way (I already have a popper i never use because no oil = no salt sticking to popcorns = shit). Can't wait to try it actually ahah will try outdoor before making a mess indoor...hope neighbors won't complain.

pabbananna Says:

Mar 14, 2012 - Sorry but I did it with respect and reverence. It is sad that life must die to make way for life but there is no way around it. If it helps I eat vegetarian to compensate :)

LaCoffeeBean Says:

Mar 9, 2012 - YOU KILLED MY FAMILY!!!!!!

pabbananna Says:

Mar 9, 2012 - I am so glad you mentioned that. I have always wondered why you don't see blends of lighter and darker roasts to get the qualities of both. Is you local roaster by any chance in portland oregon?

KnqsX Says:

Mar 8, 2012 - Regarding the beans that appear a bit less roasted, one of my favorites from a local roaster, (where I get my green beans from too) is a blend of lighter and darker roasts from the same batch. Granted, it's a more equal balance in their blend, but a few inconsistencies may not matter too much. Nevertheless, this vid is very much appreciated!

pabbananna Says:

Mar 7, 2012 - my camera battery died during roasting, requiring me to get another cam. this extended the filming process so yeah, these are so dark they loose most of the flavor besides burnt - just like Starbucks!

JereHakala Says:

Mar 7, 2012 - Ah, the starbucks roast. Can't you get them any darker? Ugh :p.

radiodinner Says:

Mar 6, 2012 - Very cool. I'm about to start trying this myself. Don't you want to wait longer after roasting before sealing it to let the CO2 off?

thesmokingdeck Says:

Feb 20, 2012 - that is amazing!

OysterLava Says:

Feb 18, 2012 - Ah! A something to do with that useless air popper I bought at Christmas!

WheepingWillow2 Says:

Jan 17, 2012 - this was fasinating, thanks for the lesson. Where though do you get the green coffee beans?

pbr2424 Says:

Jan 8, 2012 - Thanks for the tips. I use it outside on "warmer" days.

pabbananna Says:

Jan 6, 2012 - yup, coffie beans, you can get green ones for roasting at sweet maria's. (yeah, I live in the woods, I live in the woods!)

pabbananna Says:

Jan 6, 2012 - Well if your stove has a vent that vents to the outside you could try turning it on high and roasting directly underneath it. you could even put a piece of hurricane glass chimney on the top and attach a length of dryer hose to it with the end of that either attached to the vent OR attached to the intake of a squirrel cage fan (or equivalent) that vents outdoors via a homemade cardboard window vent. Hope this helps but you would still have residual smells!

pbr2424 Says:

Jan 5, 2012 - What would you roast with if you live where it is too cold or snowy outside to roast.

smoshed8in8face Says:

Nov 27, 2011 - coffie beans? 

pabbananna Says:

Nov 8, 2011 - yes, the roast went long due to the video. more oil means they go stale faster, too.

markpianoman Says:

Nov 5, 2011 - They get glossy (oily) when you roast them longer.

peterstarkel Says:

Sep 18, 2011 - My method: Use exactly 4oz of beans, keep the original plastic top to the popper (with the butter lid removed) to keep the beans from flying out, and pull the beans off and into a cold ceramic bowl to cool at the start of second crack, and allow the beans to second crack in the bowl. I like your box idea to keep the husks contained, I have never roasted in the cold, so the warm up is a great tip too... I use a 1993 Orville Redenbacher that works great.

pabbananna Says:

Aug 8, 2011 - coffee beans are sorted for color, mostly by hand and often several times. Of all the coffee sorting processes this is the most difficult so it sounds like those black or dark green beans slipped past the sorting process. If you find many of them perhaps you are purchasing a batch that only went through a single sort.

rob5i Says:

Aug 6, 2011 - I've noticed that I occasionally find a dark colored bean in with the raw greenish grey coffee beans. I've been taking them out. Is that necessary? Is there something wrong with the black or dark brown raw beans?

pabbananna Says:

Jul 7, 2011 - I ruined mine by overcooking, that is what happened. when you see glossy beans at the grocery it is because they have sat there a long time and the oil has migrated to the surface. When that oil hits air is oxidizes very quickly and you get stale beans. With time your "dry" beans will get more of a gloss to them. By overcooking them I forced the oils out of the beans. This might give you a 'starbucks" roast but it will absolutely kill all the subtleties of flavor in the variety.

orapronobis9 Says:

Jul 6, 2011 - Your finished beans look so nice and glossy--mine were dry looking--what am I doing wrong?

pabbananna Says:

Jun 8, 2011 - thanks for the comment. it makes me happy the video helped get you hooked on home roasting :)