Ordering beans for my first crack at it.

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Ordering beans for my first crack at it.

Postby vw addict » Sun Aug 19, 2007 1:36 pm

I'm going to give the ole popcorn popper a whirl and see what happens. Any suggestions from you experienced types? I have been reading thru pages and pages of stuff all afternoon, so I'm pretty sure I have a handle on it. Any suggestions for beans for the first time roaster? Anything easier than another, or is it the same no matter what you get?
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Postby MDixon » Sun Aug 19, 2007 5:33 pm

Get a bean that can stand to go into Full City+ or French Roast. That way you can experience first and second crack without worrying. I roasted in a hot air popper for 7 or so years before I switched to my current roasting in a converted bread machine.

I always used the popper by feel (and appearance). On my model I preheated and put in the beans and then removed the butter tray to be able to see what was going on.
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Postby vw addict » Sun Aug 19, 2007 6:47 pm

MDixon wrote:Get a bean that can stand to go into Full City+ or French Roast.

any suggestions? I like all varieties of coffee, so any suggestions to some beans that are maybe, more forgiving for a beginner.
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Postby MDixon » Mon Aug 20, 2007 4:17 am

Till you brew with them, beans for the most part, are beans. They will differ in size and appearance, sometimes dramatically. Just get some that will easily roast into that range and have a flavor description that sounds like something you would enjoy...whatever happens the beans will be better than most anything you have picked up at the grocery store...;)
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Postby vw addict » Mon Aug 20, 2007 5:18 am

I get my beans from a local roaster, it still just seems that they aren't that fresh. They have a Nicaraguan and a Peruvean coffee that I really like. Maybe I'll try to get some of those to start with and see what happens.
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Postby cooldaddybeck » Tue Aug 21, 2007 8:25 am

I've been very happy with the results from both Nicaraguan and Peruvian in my Whirly Pop roasting. You shouldn't have issues regardless of the bean. I've done light roasts with Ethiopian and dark french roasts with Columbian, plus everything in-between.

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