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!

  • Roman
    1·
    2 years ago

    Those are very long roast times I’d be concerned that you might see some over development which can cause the coffee to come out being more of a one note flavor with less depth and less acidity.

    I’d like to hear your tasting notes on coffee you roasted with this process cause I’ve not experimented with longer roasts very much so I could be completely wrong.

    • Bob Smith@sopuli.xyzOP
      3·
      2 years ago

      Here’s a follow-up thought that you can take or leave. Having tried both head to head, I think that there is a flavor difference between what I do with my oven and a good high-temp low-time roast. Personally I think that the difference is minor, especially when you compare the flavor of either method to most of the coffee that you can buy from a grocery store. I suspect that the high-temp low-time issue is emphasized online because (if it is accepted as both true and important) it favors the purchase of specialty gadgets. Please try both and draw your own conclusions.

      • Roman
        1·
        2 years ago

        Thanks a bunch for sharing the perspective and experience I’ve thought this might be the case since I’ve discovered it to be the case in so many other areas of the coffee hobby so far.

        • Bob Smith@sopuli.xyzOP
          1·
          2 years ago

          I could be wrong, depending on your sense of taste. Once I cross the divide between bad coffee and good coffee, my ability to be a nuanced critic of flavor takes a nosedive.

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

      I like how it turns out using this method, although I suspect that there might be some bean varieties where it wouldn’t work out. I tend to brew with a moka pot and the resulting cup has a delightful depth to it. You can cut the time considerably by raising the oven temp.

      I generally don’t do that because I tend to get a less even roast and/or end up with a darker roast than I want due to inattention. If the human element in my equation were more reliable, I’d be roasting at well over 400F.