Air Roasts: Closeup on Roast Levels 

Thanks for noticing that. We'll make a correction in the description. Oil will be visible immediately but will be much more apparent after a day or so.

You will be better off sticking to shorter ROR profiles since the popcorn popper, as you said, is smaller and will have a higher heat transfer. You are on the right track. Since popper roasting has so many variables, we can't give you any profile recommendations but we think continuing to experiment and record your roasts will lead to success. Good luck!

@@SweetMariasCoffee thanx so much for the reply, you gave me back the spirit. Thx alot

@@SweetMariasCoffee i have one more question actually, on every roast i had with popcorn roaster i havent noticed the "degass" Phenomena. The container has never been bloated with gass, i wonder if it has something to do with the way im cooling the beans, i let the beans cooled inside roaster with heat off and fan on for about 2minutes until room temp. Could the co2 gass being flushed away along with the air cooling them?

Awesome! We hope you enjoy it

Same! Just got my sweet maria's green coffee today. Trying to take in all the info i can before trying my first roast.

Normally, it's more a sign of the roast level but harder, more dense beans will sometimes show a less dramatic expansion.

Yes! It sounds like you are on the right track. We applaud you on experimenting with roast times to figure out what levels are best for your taste buds.

It all depends on how you enjoy your coffee but in our experience, coffee roasted to to beyond 2nd crack will start to lose any of it's flavor and being to taste burnt.

@@SweetMariasCoffee @Callum as mentioned in context to the "oily" roast of yesteryear, it was good when we were young and very new to the coffee we could roast ourselves. As we have learned more, the discovery that so many nuances of flavor come and go between first crack and very first beans start succumbing to second. Our journey, now knowing this, is a lifetime of hobby pleasure, and discovery. Blending different beans or even blending different roast levels of the same bean can create many new tasting experiences! Thus, this recommends always documenting the roast curve - especially data points of when you hear beginning of first crack, running first, end of first; and the same for second crack. Documenting bean weight before and after roast will become useful data for us in the long term as well!

We have heard of folks adjusting roasts, post roast but it's not generally recommended for the best flavor but it wouldn't hurt to try.

so i tried it, and thankfully arrived at the conclusion that this youtuber got lucky at his local garage sale. it seems my "Presto" brand air popper blows air at too high a velocity to keep beans from flying out. i tried various diy modifications, and nothing worked. i'm certain had i started from green beans i would have had all the same problems. also my blower motor is far to loud to be able to hear first or second crack, and the recessed well with the popper lid on (off the beans simply fly right out) makes it impossible to judge color. i think i'll have better luck getting a "Bar Well" coffee roaster next time I catch one cheap enough. i suspect the distinction between what air popper may work or not is how it blows air in to the chamber. i noticed on an Wear-Ever brand the air swirls in from slits along the side of the chamber, while my Presto blows the air from a bottom mesh straight up like a blow dryer, so anyone trying this youtuber's method would be well advised to check the chamber air flow mechanics before attempting it.

@@consorts6233 We recommend and sell Nostalgia poppers. In our opinion, they are the best for roasting coffee and feature vents on the sides of the roasting cylinder, instead of at the bottom, which keeps the beans inside the popper.

This is Byron on behalf of Tom. Those variables you mentioned are going to make repeating roast profiles difficult with your popper. We suggest taking notes, measuring those variables you mentioned and factoring them. That might help. Let us know how it goes. Good luck.

Hmmm...that's an interesting problem. We are a little puzzled why this would happen as well. Try contacting the manufacturer of your grinder. They might have a little more insight.

Thank you. You can roast them once they are processed but there is usually a few month period that allows for shipping so it's pretty rare to have access to coffee right after processing.

With dry processed coffees, the roast can drag out a bit going into 1st crack and 1st crack can go on longer than usual too. Here's a good article. legacy.sweetmarias.com/library/fundmentals-roasting-dry-processed-coffees/

Yes, it's good to obtain a reference for how individual beans look but if you are looking at entire roasts and needing a lot of consistency, a dedicated light might be better.

We can usually get a good view of the how the beans look without a magnifying glas

Yes, but it will have a very grassy, waxy taste to it...not as good as coffee roasted to 1st crack. Tom might be able to chime in about the source of the photo.

​@@SweetMariasCoffee I just tried roasting some Columbian just into 1st crack and I didn't like it. It tasted raw.

@@executive Try experimenting with different roast levels to find the the one that tastes best for you. Also, letting your coffee rest over night helps to bring out better flavors.

@@SweetMariasCoffee It depends a bit on the variety, but I enjoy full city most. What happens to coffee over night?

@@executive Resting coffee for around 12-24 hours will allow the coffee to de-gas C02 a bit, which makes a difference in flavor and aroma.