It’s okay but for my tastes the roast needs to be darker. I’m going to run another batch through today and roast it a little longer.
Be sure to let the roasted beans rest for a couple of days before brewing too. A brown paper sack works pretty good for that. Cheers!!!
an open bowl works well also. I can’t wait to be discussing roasting profiles for my Kona, Just after the first crack, the half way between the first and second crack, just my opinion, Cool to roast your own
I don’t go a few days, I go a few hours on a cookie sheet to cool and then place in one of the bags which allows CO2 to escape until ready to grind which will be a day or two to a week.
That coffee looks delicious. And I’m jealous of your stove.
- 1 on both sentiments.
I may roast coffee using a $15 converted bread machine and a heat gun, but I cook on a 6 burner 36" dual fuel Bertazzoni 
I attempted to roast outside tonight. The ambient temp out there is around 38F. Roasted it for 25 minutes and I may have missed it, but I don’t think I even heard first crack. The coffee was fairly dark but I did not get the results I was looking for.
Moved the operation back inside again and roasted another batch. About 4.5 minutes until first crack and went to 6 minutes total. This was much closer to what I was looking for. Nice dark roast, much more even. I think I can live with the small amount of smoke from indoor roasting, at least during the winter.
I was definitely under-roasting with my first few batches.
What were the beans like? real oily past 2nd crack, slight oil in between cracks, no oil just past first crack!
Well, I didn’t hear any cracks. At the end they were pretty dark but no oil.
I do find it takes longer outside with colder ambient temps. By the time I reach 465F the smoke is pretty dense so I could never roast inside. Get a thermo/thermocouple and measure the temp, then you won’t have to listen. First is about 400F, second about 440F.
Yeah, I can still smell it this morning. I need an alternative solution. My garage outlets are not conveniently located for the purpose but I guess my next attempt will be to run a short extension cord to the roaster.
This is my thermo
http://www.sweetmarias.com/sweetmarias/coffee-roasters/roasting-supplies/digital-thermometer-with-thermocouple.html
I clip it so it will be in the beans measuring the outer bean temp. In my setup when it hits 465F I have the perfect Vienna roast and I then begin to cool.
When it’s cold out I put the hot air popper in a ~3 gallon bucket (the kind you can get from the walmart bakery) and leave the popper top/deflector on so the air is redirected back down to the bottom of the bucket so it recirculates the hot air. Works like a champ.
Finally located this excellent chart again. [quote]George Steinert’s Degree of Roast/Temperature chart:
Degree of Roast Temp
Green Unroasted 75
Starting to pale 270
Early yellow 327
Yellow-Tan 345
Light Brown 370
Brown 393
1st Crack Begins 401
1st Crack Under Way 415
City Roast 426
City+ 435
Full City 446
Full City+ 454
Vienna (Light French) 465
Full French 474
Fully Carbonized 486
Immanent Fire 497
[/quote]
Hmm, that’s a great idea. I’m going to give that a try. Thanks! It would probably work just as well with a homer bucket, right? Presuming the cord will reach.
Homer bucket would just mean your coffee would have more of an orange tint 
Or a cardboard box or cooler or what ever. Just so the hot air is redirected to the bottom so it recirculates. Cheers!!!
I considered the bucket thing, but haven’t tried it.
Since I took out the thermostat in my popper, I can roast out doors just fine in freezing temps.
This past weekend it took me between 4 and 5 minutes to get to first crack. Snow was on the ground, but not falling.
I roasted for 7 minutes total and that was between 30 sec and 1 minute past the end of first crack.
The coffee this morning was deeelicious.
I have 15lbs of unroasted sitting on my front step at home waiting for me today. I ran out of beans last week.
The Foldgers this morning was not really deliceeous. :-\
Paul