December 30, 2005
Second Roast
The other day I wrote about my first home roasting of fresh coffee beans. After I wrote that post I realized that it was only about the first (and less important) part of the process. Yesterday morning we ground up some of my first batch and gave it a shot. Some notes on this:
- They reccomend that you only do about 2/3 - 3/4 of a cup of beans. The reason for this is that the popcorn popper can't really handle much more than that.
- This makes about 2-3 pots of coffee depending on how many cups you brew. I tend to make at least 8-10 even though Tara has about half a cup.
- The roast smelled REALLY great after letting it sit overnight to cool. The first pot came out too fine, as it seemed to grind faster than the stuff I normally buy. That was corrected on pot #2.
- The coffee was really smooth with no bitterness whatsoever. My initial thoughts that I might have inadvertantly made a Vienna roast seemed to have been incorrect (I think). It tasted like what was described as a Full City Roast, and was a really nice cup of coffee.
Today I ran out of the first batch so I fired up the popper and tried out the Ethiopian Wet-Processed Sidamo. This bean got to "first crack" faster than the first batch, and let off A LOT of smoke. The color was not as even as the first batch. Hopefully it tastes halfway decent.