Thought experiment about coffee roasting - Page 4

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

#31: Post by farmroast »

thanks dustin, glad to hear the result was bad. Less potential for a future :twisted: pre-ground greens, roast and brew k-cup machine
LMWDP #167 "with coffee we create with wine we celebrate"

dustin360

#32: Post by dustin360 »

Im not to concerned about the burrs(though im sure they would dull faster with green coffee), more concerned about the motor. Luckily those big Dittings have HUGE motors, so I was pretty confident it would be ok. For those that dont know, green(unroasted) coffee is extremely hard. Almost like little rocks.

If I were to do this again, I would roast a little darker. Not French thought, that dark and you would taste anything but carbon. I would go just before second or right at second crack... which would be hard to gauge seeing how they didnt really crack at all.

dustin360

#33: Post by dustin360 »

farmroast wrote:thanks dustin, glad to hear the result was bad. Less potential for a future :twisted: pre-ground greens, roast and brew k-cup machine

Hahaha...

Shhh... Next week I was going kickstarter a machine that pregrinds your green coffee, roasts it, brews it, and then drinks it for you.