Monday, June 28, 2010

Latest coffee roast

Lately I have been roasting a "Kenya Nyeri AA Kiamabara" variety and have been enjoying it. This weekend I roasted a "Kenya Kirinyaga Karani Peaberry" and it's really good. Both are a wet processed bean and both were roasted to a full city roast. I'm still using the vintage Poppery hot air popcorn popper. I find that just using 2/3 cup is the best amount to roast, and that I need to let the popper cool down completely before roasting more. I think I have the roasting process down now, for the roast I like, which is the lighter full city. It's kind of a look, listen, smell kind of process. I stop the roast at around 455 degrees, just as it starts smoking a little. Then dump it into the cooler. It's best to let it air-out for 24 hours, but it's best to let it air-out for 2 days.

2 comments:

  1. What kind of popper do you use? I keep looking online and none of the photos show the inside of the chamber.

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  2. It's called The Poppery by Westbend. It's vintage 1970's and is considered the best for roasting coffee beans. It has a solid cast aluminum chamber with the air vents on the sides that spin the beans around while they roast. These older ones work great because they don't have the safety cutout when they get hot. They also made a Poppery II that works good too.

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