freezing roast

I just finished an hour roasting session in the 29? garage. I was expecting each batch to take 5-10 minutes longer, but I think that they were each only about 2-3 minutes longer. The beans are stored in the garage, so they were basically starting from frozen.

Here is what I roasted (the Guatemala was roasted yesterday):

This was roasted with my recently modified popcorn popper. I did 2 small batches (about 1/2 cup each), and it turned out quite nice at full city+. This one is tasty, although not as tasty as the Honduras we had with Nathan and Carol last weekend. This bit of coffee was from a trade with Nathan.

So far. my experience has been that the PNG roasts pretty uneven in the dog bowl, and tends to be a little too acidic for my morning taste buds. I do like it, although I am not sure how it is distinctive yet. I’ll pay more attention this time around. I went for a darker roast this time (around full city+) so maybe it will not be quite as acidic. This was some coffee from Brother Nathan on our last interstate trade agreement.

This Costa Rica is quite good, but also on the bright side. I think that both the PNG and the Costa would be better in blends than straight, although both are still good coffees. Again this is roasted dark (maybe full city+), and I will see how it came out this weekend.

Several weeks back we picked up a popper from Goodwill. It is not any of the favored poppers, and there were 3 of the exact same model there on the shelf. Does not seem to be popular for popcorn either, and I know why. It is a very simple popper, and does not even have a power switch; you plug it in, and away it blows. It runs hot and fast, but the air only blows straight up so the beans are not agitated or rotated at all if you put more than a half cup. If you put much less, the beans shoot out the top. I decided to add a chimney built from tin cans to keep the beans from shooting out so easily. It works. Beans will still hop out if I put too few in. I also drilled some directional holes in the base to provide some rotational air flow, but I am thinking it did not work. If I agitate it by shaking the popper while it runs, things turn out just fine, so I will do that for now. Each batch in the popper takes about 5 minutes, and it pops about 1/2 cup. That is a third the size of a dog bowl batch, so it takes a little less time to roast the same amount in the popper.

In case you were wondering about the name so that it can be avoided: Presto PopCornNow Plus

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2 thoughts on “freezing roast”

  1. Who! You didn’t tell me you had some Perfect Cup! I’ve been searching for it for a long time!

    Glad your air roaster is working well. I’ve been roasting at school in the kiln room. The air temp is slowing things way down for my little machine.

    5 minute batches in 29 degrees is pretty good. When it gets warm out it may go TOO fast. Maybe it’s the perfect winter roaster.

  2. The Costa Rica turned out excelent! I am not sure why I thought it was not. Now I am glad that I have ~5lbs. of it.

    It does have that island flavor that reminds me of coconut and sea air. Bethany really likes it, but almost refuses to drink the PNG. It IS still coffee…

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