Barwell generic roaster...1st ever batch...BINNED it

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
boshk

#1: Post by boshk »

Happy Mug green beans Espresso Blend Universal
Barwell roaster
170g (6oz) green, 150g roasted (looked like light/med roast) 12% loss
200C for 21mins
Under roasted.........not hot enough, beans were hard to grind, especially noticeable on hand grinder for pourover/french press

binned it

boren

#2: Post by boren »

Try increasing temperature to 240c (that's what I use on my Gene Cafe, with excellent results).

Is it possible to hear cracks with this roaster? What are you using to cool the beans?

mainframer

#3: Post by mainframer »

I run my current version of the Barwell (I'm on my second; the first lasted about 650 roasts until the heating element failed) with (dial settings) 8 minutes at 10 o'clock, 5 minutes at noon, then finishing at the marker for 220 Celsius (I seriously doubt the accuracy of the potentiometer dial.). I want city/city+ for drip and pour-over and roast 8-ounce batches about 5 times per week. The second unit output is uneven with some beans at Vienna, and beans get trapped on the outside of the arm and under the arm occasionally. I did use a metric socket to tighten the arm and have replaced some of the feet that fell off. The brew is better than the first Barwell's roasts which were very even. I suspect that the temperature for finishing is sufficiently high now, but was not high enough with the first unit. I've done about 150 roasts with the second unit. I generally stick to single-origin beans because the unevenness issue is much worse with beans from different origins.

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Randy G.

#4: Post by Randy G. »

boshk wrote:200C for 21mins
Under roasted.........not hot enough...
21 minutes is around the time the first Hottop roasters took. They had no control other than the mass of beans chosen to roast and when to eject (drop). It took me two or three years to convince them that was WAY too long. Half that is more desireable.
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boshk (original poster)

#5: Post by boshk (original poster) »

boren wrote:Try increasing temperature to 240c (that's what I use on my Gene Cafe, with excellent results).

Is it possible to hear cracks with this roaster? What are you using to cool the beans?
I'll try increasing it even more. I roasted a 2nd batch at 220C, much much better and actually taste very nice.

Yes it is possible but it takes a while to figure out what is actual crack and what isn't.

boshk (original poster)

#6: Post by boshk (original poster) »

2nd batch if anyone interested

SutterMill

#7: Post by SutterMill »

I started on one of these roasters and found I could get quite decent coffee from it.

A few things I learned:
Every 30 seconds, pick up the roaster and gently shake it from side to side. This will help agitate the beans better than the bar itself does. This seems most important during the drying phase and at least for me helped reduce scorching.

Preheat at 200 for 4-5 minutes, drop beans in and ramp to between 200-220C. If your in a cooler climate, go straight to 220C.

Dont try to roast if the ambient temp is below 65f/18C.

Have adequate ventilation. Those things produce a ton of smoke when you remove the lid to drop the beans in a cooling tray.