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How to Roast Coffee at Home, Chapter 5: Same coffee bean, same roast profile, different temperature readings..what the heck?

A couple days ago, we roasted the same Java Bondowoso beans we featured in Chapter 1. Our goal was simple: roast the same green coffee bean with four different profiles, and see which one tasted best. However, we noticed something kinda weird.  Despite roasting the same batch size at the same temperature we used in Chapter 1, this time first crack started at 403 F instead of at 388 F like last time. What the heck is going on? Most likely, our temperature probe was in a slightly different place. If you ever use an instant-read thermometer when grilling a steak, you'll be familiar with this principle. Temperature can vary several degrees per millimeter, so the temperature near the surface of the...

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How to Roast Coffee at Home, Chapter 4: Why do my temperature readings jump around during a roast?

If you read Chapter 1 and decided to retrofit your own home coffee roaster with a probe to measure the temperature of the green coffee beans during the roast, you may have noticed the temperature jumping around a bit.  What's going on, and does it matter? The Short Answer What's going on? During any given roast, the probe is measuring more than just the roasting coffee beans. As green coffee beans tumble in the roaster, at any given moment the probe could be touching: One or more coffee beans A temporary air pocket between coffee beans The drum itself So depending on what the probe is touching, don't be surpised to see the temperature reading jump up or down a...

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How to Roast Coffee at Home, Chapter 3: Does faster drum speed produce better coffee? (Part 2)

As promised in our last post, we repeated the drum speed experiment with a larger batch of green coffee beans (20 oz this time vs 12 oz last time). Our goal: learn whether or not higher RPM on the drum produces better coffee. This time, we used our DR Congo Muungano bean.   Scroll down to learn more, and contact us if you enjoy the post.  The Short Answer As expected, yes, faster drum speed produced better coffee on the larger batch...and the difference was more pronouced than it was on side-by-side 12 oz batches. Both batches displayed the gentle acidity that is the hallmark of East African washed coffees. Like last time, the higher-RPM batch had a slightly more complex aroma and...

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How to Roast Coffee at Home, Chapter 3: Does faster drum speed produce better coffee? (Part 1)

When our newest green coffee bean from Colombia arrived last week, we decided it was the perfect bean to help us answer the question, "Does faster drum speed produce better coffee?"  Scroll down to learn more, and contact us if you enjoy the post.  The Short Answer Yes, faster drum speed produces better coffee, but the difference was narrower than we expected. Both batches were bright and fruity; the higher-RPM batch had a slightly more complex aroma and taste. That said, we experimented with 12 oz batches. We suspect that the difference may be more pronounced when roasting a larger bean mass. We'll repeat the test with 20 oz batches later this week. If you follow us on social media, we'll let you know when we...

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How to Roast Coffee at Home, Chapter 2: Is Manual Mode on the Behmor Worth the Effort?

As you can see above, Automatic (left) and Manual (right) roasting on the Behmor produced similarly colored beans; however, they tasted quite different (chocolate vs raspberry, respectively). Some of you have asked, "Is learning how to use the manual mode on the Behmor 2000 worth the effort?" To help answer that, we experimented with a couple batches of our Zambia Mafinga Natural. If you find this post helpful, please email us: info [at] slackbagcoffee.com. Also, we'd love if you share this on Facebook, Instagram, and Twitter. The Short Answer  Yes! It's worth the effort. Sticking to the automatic mode will still give you a fresh, delicious cup, but we preferred the subtlety we got from the manual mode. Batch Size: 12 oz (340 g) Batch...

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