I've been roasting coffee like this for 8 years. I do a pound at a time in a similar size breadmaker. It takes roughly 13 minutes to hit second crack. I sometimes vary the time of the different phases by how far away I hold the heat gun from the beans. If I want to I can roast the whole batch in 10 minutes by holding the heat gun real close to the beans but at the expense of a little uneveness of the roast. I have been happy with the process and the coffee is great and dependent on the bean itself most of the time. I do it outside and let all the chaff blow all over the yard. If its cold outside it may take a couple extra minutes to roast the coffee but I've never felt it ruined a roast. I cool the beans by shifting them from one stainless steel bowl to another and the wind takes care of the rest of the chaff. I have a friend who has an Allio Bullet that one day I will compare roast of the same bean to see what I'm missing out on. But for the 5 dollars I paid for the bread maker at a garage sale and the 30 bucks every couple of years it cost to replace the heat gun its hard to beat the cost-effective method of roasting coffee this way. Hopefully one day some one comes out with a one pound roaster that cost less than a thousand dollars and maybe Ill bite.
That's exactly what I have been roasting mine too. Just found out if I try too roast on a hot summer day, the environment and sunlight would overheat my black Thinkpad laptop that I use to monitor temperature and the process becomes painful due to the sluggishness of the laptop. Also I use a blower fan, that I use in front of my stationary bike to cool myself off, to cool the beans off.
And for me, yeah I can afford a dedicated roaster, but don't really want my kitchen\garage to get more crowded. But the heatgun, the breadmaker, the chemistry stand I use to hold the heatgun, the temperature monitoring gadget, all these stuff I already have. Haven't spent a single dime. Good to know you replace your heatgun annually and that sounds reasonable.
I have a setup just like this. As for the heat probe, I drilled a hole through the side of the bread machine into the roasting chamber. I have the probe about one inch from the bottom and when the beans are being agitated, I can get the exact heat of the beans. I use my thermo probe I use with my Big Green Egg smoker that has the current temp on the controller. When I get ready to remove the box and dump the beans, first pull out the probe and finish the job.
I’ve been roasting with a bread machine for years. It’s pretty easy to add a temp probe and a TC4+ to get artisan integration. You can’t beat the value if you are willing to DIY it a little bit. Harbor freight also has good heat guns for around $18.
One other important thing to note when looking for a bread machine to use for roasting is the shape of the bowl. Some bread machine bowls are rectangle, not square and with those you'll get tipping and uneven roasting because they coffee isn't agitated evenly in the corners.
looks great and simple, would I be able to do a strong expresso roast in this method. I'd like to roast my own beans, and have a old bread machine, and can easily get a heatgun, but would it go the result I want?
Hi Chris. The bread machine and heat gun will work but the profile (the timing and heat application) would be different. The roast in this video is a different bean and a lighter roast
pretty cool that you can use a bread maker to roast. I think it's a bit too messy for me. Very similar to using one of the bed roasters from amazon and dealing with chaff. The chaff was the main issue that lead me to getting a SR800. I still remark about how little mess I have after a roast. I do like the quantity you were able to roast with this. Going to try it with Artisan next??
Yea, the SR800 is a great roaster. It isn't a DIY for sure. The best results I have been able to get using artisan is for a fixed heat setting (in my case 4) and then use the fan to control ROR. I did a video that shows this with Artisan here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-J3GEK9ydJr4.html
Hi Samuel. It was hard to get an exact temp because the heat gun influenced the probe. The high temp displayed was 402f / 205.5c but after I removed the heat gun the temperature dropped to 396 / 202.2c while the probe was still in the bean mass. This is one of the challenges with air type roasting. When the bean probe is placed in the bean mass, it is reading both the hot air temp blowing into the roasting chamber and the bean temp. It isn't a reliable source of Bean Temp alone, BUT is still helpful to determine roast progression.
To help the chamber retain heat (to handle greater amount of beans), you can add insulation to the chamber. Just make sure the temperature rating and non-flammablility. And always have a fire extinguisher within reach. Alternatively I have tried to preheat the beans (after rinsing) in my air fryer at low 100f for 15 minutes or so. I guess this is breaking some coffee roasting laws? But this makes it easier to roast with better consistency and I just pre heat the next batch while I'm roasting the current batch in the breadmaker. One con I'd say is the controllability of the air of the heatgun, at least for mine, which has a knob to control temperature but not fan speed. I roasted my gesha and found it underwhelming compared to a good Ethiopian one despite more than 3 times the cost for the green. I read that lowering air blowing when roasting can help retain the delicate aroma. Too bad I can't try that without more modding. Another mod I have seen people do is adding a lid to the chamber, with dedicated intake and exhaust. This will for sure help retain heat. But I like to look at the beans when roasting to determine doneness so not sure I'd do this mod.
Thanks for your message and for sharing your experience @tinkeringpoko. I thought the roast moved pretty quickly for 400 grams. I would just like to have the heat gun a little further away from the bean mass and shorten up the total roast time. I was roasting inside with no wind affecting the heat.
The second half of my message must have dropped off. I think insulating the chamber could be helpful. Preheating is really important. I pre-heated to 300f.
The Behmor served me well for over 12 years. I’ve roasted some great coffee with that machine. But, as you say, I can get great control and visibility with this method. I’m going to get the non-stick coating sandblasted off the bucket/roasting chamber on the bread machine.
@@VirtualCoffeeLab Glad to know the Behmor worked out well for you.Mine in breaking down after 3 years and doesn't roast well reliably anymore so I was pretty disappointed in it for $600. I took a chance on ordering a fluid bed roaster from China recently but it's good to know there's another cost effective method I can use if that doesn't work out.
That stinks. I'm sorry you had that experience with the Behmor. There seems to be a plethora of fluidbed roasters out there. How durable they are is unknown. I would be interested in knowing which roaster you bought. Please share the name, you won't be able to post links here. sorry about that.
What was that failed scam??? Leep? Veep? It was a home compost machine for 500$ that was just a bread maker. Those scammers can remake their product in to a coffee roaster. Hey Mike, excuse my bad jokes. How r u doing? How's the family? I'm... I'm ok. More good hours than bad but bad sucks. I have been roasting a lot more lately but I have been testing different resting methods. I used to let the beans sit open for a day. Now I put them in a container with a 1 way valve for a few days. After that I'll store them in a displacement container. We shall see how it comes out. Great video. Very cool. Talk to you next time. 😊😊
@@VirtualCoffeeLab 4 sure. Hey is there a chart that suggests a roasting profile for a list of different beans from many countries. I know that some smart roasters have preprogrammed profiles so I'm looking for some qrh type chart. Last night I opened a new bag from Miramar but I have been reading up on the different profiles for say African to Latin. Hell I even checked chatgtp. From what I saw for this wash n sun dried 14-1600m coffee is to start low and slow then bump up heat in the Dev stage to pull the sweets. The package just says ideal for medium or I think city roast. Arggg so frustrating. Fun... but frustrating. Even if it was app based, one can type in the bean info and a profile is pulled from a database. I'll probably roast today, depending on how I feel, plus it's getting hot now so I have to roast early or after dinner. Thanks Mike. As 4 my resting tests... I am not consistent enough to get any quality results. After roasting I put the beans in a displacement jar but I needed that jar for the new coffee so they went into the coffee Gator. Oy vey... Have a great rest of the week. I really liked this video. I really miss my bread maker, we left it in the States when we moved. It was a great one. Bye buddy
@@VirtualCoffeeLab hey Mike... Man, I'm so pissed rt now. I just roasted those Miramar beans. Usually I roast 200g but bcuz this was my 1st roast, I roasted 180g. They look like absolute crap. So uneven. I'll watch your video on uneven roasts and see if it jogs my memory. What could I have done wrong? Was it too high heat? Chatgpt said to be gentle with the heat. 1st phase at 510 1st crack at 730 Pulled at 910.
I don't know of a chart. sorry about that. When I roast a new coffee I use the following to help me determine what kind of profile I use: Bean Density - Generally, high density beans tend to be sweeter and potentially more acidic depending on you roast level Varietal - this can influence the type of roast profile as bean size and the genetics of the bean can affect tasting notes. Processing - This is a big one. Dry process coffee roasts differently so we may need to adjust things like charge tempmerature Roast Level (ending temperature) - Ultimately how dark we go will influence everything including how long or short our roast needs to be... etc.. Once you consider all these things you put together your roasting plan. The two playlists that talk about this are both the "secret sauce" and "profile" series. Knowing your roaster performance, limitations, etc... will help you determine how long it will take to roast the coffee to a specific roast level. Knowing what temperature to drop the coffee is a biggie. If you aren't monitoring temperatures then roast color will be your guide. For high density coffee that you want to roast light, the hot and fast type profile can work BUT if it is a dry process coffee, or a low density coffee, you have to be careful about how you manage heat. Beans like brazil washed tend to be low density and have less acidity. So a lower temperature, longer roast approach is what works for most.
Hi @vicaya, Thanks for bringing this up. The manual for this bread machine doesn't give a year it was made but i'm sure it is pretty old. I agree this is concerning. The inside of the bucket seems to be coated, but the outside is not. So, my plan is to get the bucket sand blasted and have the coating removed. Currently the coating is in great shape with no peeling or discoloration. Forever Chemicals are something I have been learning more about over last year or so. Even though the FDA says that non-stick coatings are not dangerous. I think the brand "teflon" is rated for 500 degrees but I have no idea what type of coating this is. @Tech2C , I believe there are non-coated bread makers but they are expensive.
@@VirtualCoffeeLab BTW, great content! I'd appreciate that you review those air fryers with a rotating stainless rotisserie basket. It's almost like a drum roaster with much better UX. These air fryers are cheap as well ~$100.
