3rd Time A Charm?




  • Yesterday I was able to grab some green coffee beans from a local roasting company called Latitude 23.5 Coffee and Tea. I ended up buying some Ethiopian Harrar.  Ethiopian Harrar is one of my favorite coffees and I also know what to expect in the coffee so it seemed like a perfect fit for my first roast. Well, it wasn’t a good idea.

    The first batch I ended up with burned, and some barely roasted coffee beans.  About 18 minutes of roasting and having the worst trouble maintaining the temperature, they were done. 

    Second batch down I ended up with too hot of a temperature.  I’ve read that it should be between 350 and 400 degrees, but that didn’t work for me because at 350 I put the beans in, and they turned black very quickly. 

    With the third batch I ended up experimenting, and I think I pretty much baked them more than roasting them.  Keeping a temperature at around 200-250 degrees or so we will see tomorrow how bad the third batch really is.

    I’ve decided to step away from the cast iron skillet for now and move over to the stove top popcorn popper with hand crank to see how that process works out. 

    As a reminder: I decided to keep the first batch of coffee beans in a mason jar to remind myself when the day comes that I master home roasting how far I’ve come.  A positive way to look at things.

    Note: If you are going to roast your own beans buy anything that is cheap because you will end up wasting a few batches.



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    December 22nd, 2009 | Jamie | 1 Comment | Tags: , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...