Monday, November 9th, 2009...11:13 am
Super Slow Roasted Coffee
How long is a long roast? Check out the article The Longest Coffee Roast Ever? on INeedCoffee to find out.
Tags: ineedcoffee, long roast, popcorn popper, slow roast, stir crazy, west bend
2 Comments
December 16th, 2009 at 5:48 am
I’m glad I found this article. I use a stir crazy as well and so far it has worked really well for me. I tend to go a little longer simply because I am roasting at much colder outside temperatures. Right now, I am roasting at -24 F and I expect a City+ roast of my Guatemalan La Trinidad in about 77 minutes. I ended up roasting this way simply because I live in Mongolia and I have gone through 3 air poppers due to transformer issues. I find it a good balance: I can walk away and periodically check on my beans and roast approximately 28 oz without hassle or stirring. If anyone else has any experience in this let me know!
December 16th, 2009 at 9:53 am
Erik,
77 Minutes is too long. The article had an update for cold weather.
“Yesterday I roasted a batch of Colombian Decaf in the crazy stir. But this time I did not stir it with a wooden spatula. I left the dome lid on and let the stir arms on the popcorn popper do all the work. To my amazement the roast completed in 20 min. 1st crack was after 10 min and second crack was at 19 min. The coffee came out fine. Not the best flavor in the world but it is much faster if you leave the dome on as more heat builds up inside the covering.”
So stirring kills the temp profile. Probably a better experiment is to use a little less coffee and not stir when the temps are very low.
Good luck!
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