Coffee
Articles and posts related to roasting, brewing, and consuming coffee
Home Roasted Coffee Notes
I finally started roasting my own coffee beans in late February 2007. I had been kicking the idea around for a while after having experienced great coffee produced in nearby Nashville by the Bongo Java Roasting Company. After buying by the pound when I or a co-worker were in the area, I decided that it was just too much of a hassle. So when the tax refund came around, I finally bit the bullet and bought an iRoast2 from Sweet Maria's.
This section of my site is devoted to my new favorite hobby and is where I will post my coffee roasting profiles and notes. Hopefully, somebody will find them useful. Bear in mind that these profiles are specific to the iRoast2 and that local weather conditions and voltage can affect roast results.
No More Whirlybird Grinds for Me
I finally upgraded my coffee grinder. Until last week, I had used an old Braun blade grinder. After scouring the internet for reviews and advice on which grinder to buy, I had practically decided against the upgrade. Most of the praise for the burr mill grinders was pointed toward the Rancillio Rocky grinder. The only problem being that I just wasn't ready to part with $200 or more on my first burr grinder. To the rescue came Macy's with a spring sale and some additional savings on the Cuisinart DBM-8. I picked one up for a bit less than $50 after tax.
3/26/07 - Ethiopian Organic Idido Misty Valley
3/26/07 - Ethiopian Organic Idido Misty Valley
Pre-roast weight 5.3 oz
Post-roast weight 4.2 oz
Roast Profile:
Stage 1 - 325 F / 1:30
Stage 2 - 350 F / 1:30
Stage 3 - 385 F / 1:30
Stage 4 - 420 F / 1:00
Stage 5 - 450 F / 2:30
3/22/07 - Nicaragua Matagalpa Pacamara Peaberry
3/22/07 - Nicaragua Matagalpa Pacamara Peaberry
Pre-roast weight 3.05 oz
Post-roast weight 2.45 oz
Roast Profile:
Stage 1 - 330 F / 2:30
Stage 2 - 375 F / 1:00
Stage 3 - 350 F / 1:00
Stage 4 - 400 F / 1:30
Stage 5 - 450 F / 1:30
3/18/07 - Indonesia Flores Sasandu Dry Process
3/18/07 - Indonesia Flores Sasandu Dry Process
Pre-roast weight 3.70 oz
Post-roast weight 3.05 oz
Roast Profile:
Stage 1 - 385 F / 2:00
Stage 2 - 325 F / 1:00
Stage 3 - 365 F / 1:00
Stage 4 - 400 F / 1:30
Stage 5 - 450 F / 3:00
3/15/07 - Brazil Fazenda Natural Bourbon
3/15/07 - Brazil Fazenda Natural Bourbon
Pre-roast weight 3.45 oz
Post-roast weight 2.85 oz
Roast Profile:
Stage 1 - 325 F / 1:00
Stage 2 - 350 F / 1:45
Stage 3 - 380 F / 1:30
Stage 4 - 415 F / 1:30
Stage 5 - 450 F / 2:30
3/12/07 - Peru Norte Especial
3/12/07 - Peru Norte Especial
Roast Profile:
Stage 1 - 330 F / 1:30
Stage 2 - 355 F / 1:00
Stage 3 - 385 F / 2:00
Stage 4 - 420 F / 0:50
Stage 5 - 450 F / 2:40
3/7/07 - Guatemala Quiche La Perla
3/7/07 - Guatemala Quiche La Perla
Roast Profile:
Stage 1 - 325 F / 1:30
Stage 2 - 345 F / 1:00
Stage 3 - 365 F / 1:15
Stage 4 - 385 F / 1:30
Stage 5 - 450 F / 2:30
3/7/07 - Sumatra Classic Mandheling
3/7/07 - Sumatra Classic Mandheling
Roast Profile:
Stage 1 - 325 F / 2:45
Stage 2 - 360 F / 1:00
Stage 3 - 390 F / 1:30
Stage 4 - 450 F / 2:00
3/6/07 - Mexico Organic Natarit Terruno
3/6/07 - Mexico Organic Natarit Terruno
Roast Profile:
Stage 1 - 325 F / 2:45
Stage 2 - 385 F / 3:00
Stage 3 - 445 F / 2:30
