Are there any other home-roasters in the community? I live in an area where the commercially available coffee tends to be pre-ground and stale. Over the years, I’ve started roasting my own coffee. Feel free to chime in to this post if you do the same or if you’re curious about it and we can compare notes on technique!

  • Bob Smith@sopuli.xyzOP
    2·
    2 years ago

    Interesting! I’m seeing online that it has a range of temperature settings. Among my local friends who roast, that’s where I see a lot of variation. What’s your typical roast temperature?

    I roast a few pounds at a time at 385F/196C on the bottom rack of my oven. It all roasts evenly that way, no need to stir. It takes a whole lot longer than your roasts do, but the volume makes up for it.

    • Roman
      2·
      2 years ago

      I roast 200 to 225 grams at a time I just leave the temp on the max setting and the fan starts on max and i turn the fan down throughout the roast to increase the temp while still keeping the beans moving.

      I’ve done a batch in the oven before and it only took me about 10 to 15 minutes for a batch but i was worried about scorching. I got a lot of pitting in the oven but I think that is because my charge temp was really high like 430-450 if I remember correctly but I believe pitting happens in most dark roasts anyway and does not effect flavor.

      • Bob Smith@sopuli.xyzOP
        2·
        2 years ago

        I agree with you on the pitting. I can’t avoid it whenever I go dark with my roasts, regardless of roast temp or method.