frame
Howdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Sign In RegisterHowdy, Stranger!
It looks like you're new here. If you want to get involved, click one of these buttons!
Quick Links
Categories
- 3.8K All Categories
- 1.5K Forum Discussions
- 75 New Here? Drop in and Say Hi.
- 687 Have your say
- 668 Off-topic
- 12 Getting to know some Members - Interviews
- 15 Good Food - Photos & Recipes
- 1K Coffee Making and Equipment
- 550 Espresso Machines
- 64 Other Brewing Methods
- 103 How to improve your coffee
- 147 Grinders
- 72 Projects & Rebuilds
- 79 Accessories
- 601 The Coffee Lounge - cafe culture
- 32 Cafe reviews
- 228 Coffee Roasting and More
- 64 Home roasting - All about the culture
- 62 Roasting - How To do it
- 99 Roasters - Different Roasting Equipment
- 151 Brown & Green Beans
- 58 Green Beans
- 81 Roasted Beans or Blends
- 290 Sponsors & Marketplace
- 49 Site Sponsors
- 8 K_Bean_Coffee
- 2 Bezzera Australia
- 8 Cosmorex Coffee
- 6 Ministry Grounds
- 2 Coffeeparts
- 17 www.beangreen.com.au
- 4 Coffee Curators
- 183 Classified - Members WTB, For Sale or Free to a Good Home.
In this Discussion
Some elements aren't working as we'd hoped - some avatars didn't survive the transition, and we're still having issues with attachments that weren't added as inline images, but we're hoping to have that all sorted out soon.
Popper roasting in a humid climate - beans going dark too fast
Hello from Bogor, West Java. I have been roasting at home for about a year, first in a wok and now in a secondhand popcorn popper with the lid cut down so the chaff can get out. Mostly local Preanger beans that I buy green from a small farm near Pangalengan, 1 kg at a time.
The thing I keep fighting is humidity. Green beans here sit at around 80 percent humidity most of the year, and I am not sure if that is why my roasts go from first crack to too dark so fast. Batches are 90 to 100 g, first crack comes at about 5 minutes and I pull at 6 to 6:30. The cup is fine black but tastes a bit flat through the V60.
Do people in humid places dry their green beans before roasting, or store them differently? Any tips on slowing the popper down without killing the fan would be good too.
Comments
Quick update on the popper batches. I started stopping the roast about 30 seconds after first crack instead of waiting for it to finish, and spreading the beans on a metal tray in front of a fan. In this humidity they still darken a bit after, but much less than before.
The test that convinced me was a flask. On match nights at Pakansari the kick-off is usually late evening (the times are on https://garudayaksa-fc.id/), so I fill a thermos at home around six and drink it in the stand a few hours later. The darker batches went flat and bitter by half time, the lighter ones were still fine.
So for now I'm roasting lighter on purpose and resting the beans three days in a jar with a one-way valve. Next experiment is the same beans as a V60 at 92 degrees instead of just off the boil.