Skip to main content

Graphing Costa Rican in Air Popper

I got my air popper on Black Friday as stated in (Air Popper Roasting Part 1). I did a few test batches just to learn about my machine, not actually trying to make good coffee. I procured some beans from Bodhi Leaf via Ebay. It was a Costa Rican Coffee. My buddy gave me a bag of green beans so I didn’t have all the details on it (elevation, etc.) So I volunteered my wife to help me by telling her it will be utilizing her Bio-Chemistry degree. She bought it.


I set up my station outside and got my wife a timer, pen, paper and an infrared thermometer. Her job was to take temperatures every 30 sec. I know that this does not actually use her Bio-Chemistry degree and it is a pretty large interval when dealing with a 5 minute roast.

Here is the table of date we collected:

Costa Rica
Time
Temp
Ambiant Temp
87
Sun
0
85.6
73
Shade
30
268.3
Warm UP
2 min

60
341.2
1st Crack
207

90
375.6
2nd Crack/Removal
345

120
403.3
150
424.5
180
437.7
210
450.5
240
447.9
270
455.9
300
465.9
330
473.9
345
removed

I then graphed it to see if it compared to some of the other graphs out there for roasting coffee.




The drop off at the end is when I pulled it off. I’m still learning how to use Excel.

The one thing I noticed is that air poppers don’t have that high start temp and drop like drum roasters do, because they don’t have a drum. I have to wonder if that doesn’t burn the outside when you drop beans into the hot drum (let me know). The drying period is very aggressive. My thought is that an air popper dries much faster because it doesn’t ever have time to create any type of pressure. Once the moisture is hot it is up and out of there.

I brewed it in the V60 and it was nice cup. Costa Rican coffee isn’t known for having amazing characteristics so I wasn’t looking for much, but there was some nuance.


I really liked graphing the roast and it is really helping me understand what is in my cup. If you have any insight you would like to share, please do so.


Labels:

Comments

Post a Comment

Popular posts from this blog

Themed Branding and New Coffee Bags

I recently had a revelation about my brand. I recently finished Gary Vee's book Crushing It!  and posed a question on how to interact with people and not sound spamy. The guys over at Orange Cactus Coffee replied and then did one a short podcast to better explain their approach. I listened to and the MC referenced El Cantante from Muertos Coffee and it caught me off gaurd. I had actually forgotten that I themed all my socail media.
Post a Comment
Read more

Review of Royal Coffee

It was Avengers weekend and I had my tickets purchased waaaay in advance. We do the early morning show because it is a lot less expensive. Naturally, we needed coffee to make sure we were fully alert to watch the awesomeness of Marvel. Therefore, we decided to stop at a little coffee shop I ran across called Royal Coffee. It was an interesting set up. It was more like a kiosk set up on the ground floor of a spa (nothing spa related on the bottom floor). There was some art on the walls and the setup had a nice modern look, clean and efficient. There was a single barista, which caused some operational issues. Truth is though, they couldn’t fit a second barista in there if they wanted to. They have a very interesting approach, which I happen to like a lot. In the Biltmore mall, they have 2 small kiosk type shops. They are like stores within stores. They essentially took over the mall by placing small, very manageable kiosks through the mall. That is a great idea.    ...
Post a Comment
Read more

Developing My Palate with Press Coffee

With my re-branding efforts, I'm working to develop my palate. I need to be able to better taste the products that I'm providing. As a coffee roaster, I need to be able to tell what effects any changes I make has on the bean. The only way to do that is to taste. The hard part is that it's very difficult to distinguish what we taste. Most of us think in cave man perspectives, "mmm, good," or, "me no like." So, with that in mind, I decided to do a cupping with one of the best roasters in town.
Post a Comment
Read more