My first try of using a hand operated drum roaster.
The roaster is super cheap ($50AUD) and a great way to start out on your roasting journey.
Apart from using a frying pan or a air fryer I think it's the most basic roaster you can buy.
I'm using some Ugandan beans today from the Mt Elgon - Bugisu region.
- Uganda
start weight - 250g green beans
end weight - 218.6g
water/chaff weight loss = 31.4g = 12.56%
Thus its in the light to medium roast range??
total roast time : 15.50 mins
First cracks were about 13 mins.
Bugisu - AB - Washed Arabica
Thanks to Private coffee Collection
The disadvantage of something so simple is I guess repeatability.
I could install some temp probes one day though I think it's simplicity is part of its charm.
It's kind of rewarding to hand roast your own beans.
Messy .. lots of chaff to clean.
however it all fell through the mesh so separating
the beans from the chaff wasn't a problem.
And its hard to see through the wire mesh of the drum to check the colour of the beans.
I had to listen carefully (above the sound of the exhaust fans) for the first cracks .
I think this is the secret to know when to stop.
Add a couple of minutes after the first crack sounds then stop the roast (if you want to avoid getting into the dark roast territory).
The beans are Arabica - Typica variety
Gas (wok) kitchen burner at low setting.
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Coffee roasting temperatures vary by roast level, with most green beans heated to between 180°C (356°F) and 250°C (482°F) for approximately 8-16 minutes. Light roasts typically end around 205°C (401°F), medium roasts between 210–220°C (410–428°F), and dark roasts reach higher temperatures, around 225–230°C (437–446°F) or more, to achieve their signature smoky flavors.
Temperature Stages & Roast Levels
Light Roasts: Require shorter times and lower temperatures, often ending around 205°C (401°F), to preserve the bean's original acidity and origin characteristics.
Medium Roasts: The ideal temperature is between 210-220°C (410-428°F), balancing sweetness and body, and is generally achieved before a second crack occurs.
Dark Roasts: Use longer times at higher temperatures, around 225-230°C (437-446°F) or above, for a longer roasting duration to develop smoky and roasted flavors.
Beyond Dark Roast: Exceeding 240°C (464°F) risks burning the beans, resulting in flavor potential being lost to a burnt taste.
Key Temperatures and Stages
First Crack: Occurs when beans are around 201°C (394°F). At this point, steam is released, signaling the start of the light roast phase.
Second Crack: Happens at higher temperatures, typically with a medium-dark roast, and can indicate that the beans are ready to be removed to avoid over-roasting.
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Some thoughts about this type of roaster.
Good place to start -- cheap. !!!
Fun ! Its rewarding to do things by hand.
Its hard to see the colour of the beans,\ and there is no way of telling the temp.
Can't put a temp probe anywhere.
can hear the cracks easily!
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