Folgers? FOLGERS? Oh man I truly feel for ya. To be honest I would have gone without. YUK! :o
How much do you roast at a time? How long until the green coffee beans start getting stale, or do they?
I have not found green beans to go bad, some state to use in a year, I just haven’t found it to be necessary. I’m probably roasting 1 - 1.5 lb at a time. One of these days I’ll weigh it to make sure. I probably could roast 2X whatever amount I currently roast. What I roast always fills a 1/2 sheet cookie sheet (as seen in the earlier photo).
In a popcorn popper I can roast about 1/3 cup of green beans at a time. As the beans roast they almost double in size. Cheers!!!
Sorry for the slow response.
I usually roast 2 - 8oz. batches every two weeks. 15lbs will last me about 30 weeks. If stored properly (cool, dry and away from direct sun light) dried beans will last a very long time. I’ve never had any go bad on me.
Paul
I run my beans to 330f for a good five minutes and roast at 446 for 4 minutes, and then 3 minutes at 465, and finish at 482 to just second crack or just before, when the smoke just starts.
Oddly enough I use my popper to heat my roaster during the winter, seems it doesn’t start until the internals are at 68.
We go through at least 1# a week, so most beans are gone in less than 5 months, but green beans kept in a cool dry plase should last more than a year. IMO.
Do you have a calibrated thermometer?
Second crack is around 440-445, not 480, but I do agree the smoke really starts to go around second crack.
I rely on the thermometer on my roaster, gene cafe.
I think crack depends on the process rather than the temperature, but we are roasting in a differernt way. An apples to oranges roasting method.
I bought that model yesterday and tried it out. It was terrible. It did not have enough force with the air to move the beans at all. The outside ones starting burning in less than a minute and the inside never got hot. What wattage is yours. The one I got was only 1040 watts.
I don’t know off the top of my head but I think there’s only one model like that so it’s probably the same. I get pretty good bean movement. I’m using just under half a cup of green beans per batch.
My first couple batches, when I wasn’t roasting long enough I did notice that the roast was a little uneven. The last couple batches that I roasted longer came out pretty even.
Check out Sweet Maria’s for a long thread about this popper. It’s what I use and I’m getting good results, but I’ve only been at it for about a month.
Some of the suggestions are to stir the beans with a chop stick to keep them moving until they dry out. When they’re green, they don’t spin so much. Once they’re brown they move better.
Another suggestion, which I’ve been following, is to shake the popper to move the beans around as they dry out. I’m doing this and getting a much more even roast. It also helps knock more chaff off the beans.
Some people have put a glass chimney on the popper instead of the plastic hood so that they can shake it better. I haven’t done that. Yet.
Also, you’ll get voltage drop if you’re using a long extension cord or maybe a circuit with a lot of other appliances pulling juice. Apparently these poppers are pretty sensitive to that.
I roast out on my windy back porch most of the time and use the gentle shake method. This keeps the beans moving and as you say helps blow the chaff away. And some beans produce chaff like a spring blizzard.
That’s exactly how I do it. Out on the back porch and let the wind take the chaff.
The neighbors haven’t complained yet.
I was moving e beans with a wooden spoon. Some of the beans just go stuck in the vent holes. I was only using a 1/3 of a cup and i wasn’t getting any movement. I’ll have to try the shaking method.
They don’t move much at first with mine, either. I think they’re too heavy until they dry out a bit.
If you don’t agitate them as they’re drying, you can get a very uneven roast.
Don’t give up. I’ve been drinking some damn good coffee the past couple weeks.
Now I have to expand my bean selection. It would be nice if I could get some locally here in Chicago.
There’s a local coffee roaster and the owner’s kid goes to the same school as my eldest. I might try shaking him down, but then he’ll know I don’t buy his coffee…
I see, your roaster is probably measuring the temp of the roaster rather than emerged in the beans. I can certainly see that being much hotter than the bean temp.
Roasted another 3 quarts of beans today along with smoking a turkey & a few brats. As they all “rested” in the kitchen I can’t explain how unbelievable it smelled with all 3 of the aromas melding together. It was amazing! Cheers!!!
I’ve actually come to detest the smell of resting coffee beans. i don’t know why, but over the past 6 months it’s gotten worse and worse. I still love the coffee, but not the smell of fresh roasted beans.
Oh man, that’s most unfortunate… What do you think caused such an affliction? Cheers!!!