I tried roasting the first batch of Ethiopian Yirgacheffe beans on Monday. As I reported, I’m almost certain my popcorn popper never got hot enough for a good roast. Also, after a little more research, it seems the poppers with the screens in the bottom of the chamber (like my first one) are not as suitable as those with solid chambers with vent holes around the sides. So, I’m in the process of procuring another popper.
Anyway, I kept that first batch, although I wasn’t satisfied with the roast. I just ground that batch and did a pourover with my little Bee House ceramic dripper. Ground the beans at medium with my burr grinder. Water at precisely 204º F. Used 26 grams of ground beans. Four minutes brew time. 400 grams of water. The ground beans assumed a mushy consistency in the dripper, and I didn’t get a steady drip and flow as I poured the water into the filter. This may be due to the inconsistent roast.
The resulting cup of coffee is kind of dark amber-brown in color. The taste is not terrible, not great. I’m not sure at this point whether that is a function of the bean or the roast, but I’m leaning toward the inconsistent roast for this as well.
Bottom line for Batch #1: It’s not the satisfying cup I’d imagined when I first started playing around with the idea. I’m hoping the next popper will make a better showing of the roast.
Remember, friends: Life Axiom #4: Life is too short to drink bad coffee.
