Hi Ryan,
We love your comment and your excellent tips based on your experience with home roasting. We have never roasted coffee in a popcorn roaster (they are not that common here in Holland) but by your account they also give excellent results and are probably cheaper than the home roasters. Also a great way to start for ‘new to home roasting’ people.
And great to read you also enjoy the bread baking and are a fan of the sourdough pain.

Thanks very much for sharing and happy baking and wishing you many crusty loaves and fragrant beans from Holland,

Ed & Marieke
Weekend Bakers

Thanks for showing the pics.
Looks impressive and the coffee roasting looks almost scary (but in a good way!). Lots of heat by the look of it. Also something for the bike shed, not the living room or kitchen I presume…
But you do drink a lot of coffee, 300 g not being enough and going for the 550 g each batch.
Cool!

Not only a coffee roaster but also an inventor. That sounds so cool. Would you have any pictures of that? And the Aurora Brugnetti?

Great to hear from another roaster/baker btw!

Marieke & Ed

I’am a weekend bread baker and I’am also roasting my own green beans. I roast my beans in a turbowave. Before I used a Gene but the maximum of 300 grams are not enough for me. I sold the Gene and build my own roaster, see the website of my greenbeans supplier for tips and how to make it. www.degroeneboon.nl/ongeb...-links.php

I bought from ‘marktplaats’ a second hand turbowave for euro 20,– and a steel colander for eur 10,–. From Ebay an electro motor eur 10,– and a digital thermometer logger. With my turbowave I can easy roast 550 grams of green beans. The beans from the www.degroeneboon.nl are high quality beans for a low price, so on that way I have my own fresh and cheap roasted beans!

My favorite way of making coffee is making an espresso with my old Aurora Brugnetti lever machine and filter coffee with the Aeropress, yummy!!

Greetings,
Rijn

What’s your favorite way of making coffee?

Greetings,

Marieke

Hi Ian,

We are touched by your kind words! We would love to hear more about the building of your coffee roaster or your experiences when it’s ready. Beer brewing..Ed is intrigued! So you never know. The thing is we both are not beer drinkers (up till now). A friend is introducing us into the world of specialty beers at the moment and has bought some exotic types of brew for us to try. So not yet beer brewing for us ( first there are other items on the list we also want to pursue like building a woodfired oven, keeping chickens…)

Hope to hear from you again!

Marieke

Also, in my own experience, it tends to be the person who has discovered the joy of something as beautiful as traditional baking and applied it to their life that will probably seek out other ‘artisan’ food crafts.

I am in the process of building a coffee roaster. I will, hopefully sooner than later, be able to add roasting to my repertoire to help round out brewing and baking. I was curious too; have you guys ever had a hand in brewing beer? Based on your enthusiasm for good food and the crafts involved it seems like you should give it a shot if you haven’t yet.
Thanks again.

Thank you for the tip about the hi-gluten flour. I had read that, but decided to use your recipe just to see the results as I had never used a poolish, per se, or the folding technique. I will probably try the additional 10% water in the hi-gluten flour and also try the recipe with King Arthur “Sir Galahad” bread flour at 82-83%. We buy our flour in 50 lb (22.68 kg) bags from the local Amish store and both bags are about half full, so buying any other flour won’t happen for a while.

I have an associate that I do work for and his wife is French. She misses her French flour. She says her bread just are not as good here in the States. All I can say is the baguettes and bread were wonderful, using your recipe. I can’t imagine them even better. 😉

I think you are wise to buy only 6 months of green coffee beans at a time. I just roasted some dry processed Ethiopian Sidamo from a 2006 purchase. Still good, but any floral, berry tones are missing. Though I only took it to a pop or two into second crack, it has a nice chocolaty finish, but it isn’t the bright coffee that I originally bought.

I will report back after my next two baguette adventures.

Thanks.

Jay

I just read on the King Arthur website;

TEST KITCHEN TIP: High-protein flour absorbs more liquid than medium-protein flour. When baking with Lancelot, add about 1 tablespoon extra liquid for each cup of flour (or more, in order to produce dough the consistency the recipe calls for.)

So you need about 10% more water in comparison to medium-protein flour; cup of flour=141gram, tbsp water=15gram

Thanks for your nice comment. We both have an I-Roast2 and an old Alpenrost roaster. The Alpenrost is also a drum roaster. We buy our green beans every 6 months or so and during this period they seem not to lose any quality.

I am glad you like the baguettes, as I was equally surprised by the taste. It is always nice to hear when somebody had success with your recipe. American hard wheat flour absorbs much more water than European flour. The flour from France absorbs even less water, it does not have very strong gluten. If you want to go authentic perhaps you could try lower gluten European style flour and perhaps let us know about the difference in taste and texture. Sadly I can not get any American flour over here, so I can not try it myself.

I found your site via TFL. I was pleasantly surprised that you also love to roast coffee.

I started off with an I-Roar I and after a couple of years switched to a HotTop, which I like even better. I find I can control the roast profile better with the HotTop. I got a bit OCD in the beginning with my green bean purchases and am still roasting green beans that are 5 years old. Still quite tasty, but some of the finer notes are missing. There are so many good coffees that can be bought at reasonable prices.

I just made my first baguettes using King Arthur “Sir Lancelot” Hi-Gluten flour. At 80% the dough wasn’t sticky at all. I made two baguettes and one loaf of bread from your 80% hydration recipe and oh are they wonderful. We bake bread weekly and this was one of my best breads to date. My next batch will be at 85% hydration. Thank you so much for posting your recipe and video.

Wishing you continued success with you baking, roasting, and site.

Jay

Marieke