I used one of these for a couple of years before it developed problems. I played with temps and times quite a bit with generally good results. I settled on starting at a higher temp to get closer to the medium yo medium-dark, then backing off the temp to encourage more flavor development. My main problem was not really getting a good temp reading on the beans so consistency was an issue. The bed temp varied widely after a year-and-a-half so I'm upgrading to something better. This isn't a bad way for someone getting started on a budget tho.
It isn't really roasting, more of cooking. The moisture is trapped too much and there's no chaff removal which can cause off flavours to develop. The roasts lasts for far too long. Would be better going at max temp and just stopping after secon crack based on colour. Might even be worth lifting the lid to let moisture escape when the beans start to brown.
Hi Marrow, thanks for the comment. I totally agree! it isnt roasting, its cooking/baking. It was my first roaster, I think it is a great roaster to start with, it lets people know whether roasting is right for them, the green beans, weighing, watching, monitoring, timing, dealing with the smoke and chaff, cleanup etc etc. I have hence moved on from the Barwell to a Cafe Gene....please check out my short video on it. Its a massive jump up in quality of roast.
@@BosHK What did you change for the second batch? Looking for some guides on how to get the best out of one of these beasts (until my friend upgrades his roaster and I pinch his old 'proper' one) :)
It's espresso, and it doesn't need more time in the roaster at all. You don't need to roast dark for espresso and you don't want a roast that takes this long as it is, never mind longer!
Great job
I used one of these for a couple of years before it developed problems. I played with temps and times quite a bit with generally good results. I settled on starting at a higher temp to get closer to the medium yo medium-dark, then backing off the temp to encourage more flavor development. My main problem was not really getting a good temp reading on the beans so consistency was an issue. The bed temp varied widely after a year-and-a-half so I'm upgrading to something better. This isn't a bad way for someone getting started on a budget tho.
It isn't really roasting, more of cooking. The moisture is trapped too much and there's no chaff removal which can cause off flavours to develop. The roasts lasts for far too long. Would be better going at max temp and just stopping after secon crack based on colour. Might even be worth lifting the lid to let moisture escape when the beans start to brown.
Hi Marrow, thanks for the comment. I totally agree! it isnt roasting, its cooking/baking. It was my first roaster, I think it is a great roaster to start with, it lets people know whether roasting is right for them, the green beans, weighing, watching, monitoring, timing, dealing with the smoke and chaff, cleanup etc etc.
I have hence moved on from the Barwell to a Cafe Gene....please check out my short video on it. Its a massive jump up in quality of roast.
I’m going for a dark roast and so I’m going with 25 minutes. I’m at 19 now and it’s smelling really good but not dark enough for me.
interesting, but looked a bit non uniform
yes, I threw it out. I made a 2nd batch, much much better and very nice tasting.
@@BosHK What did you change for the second batch? Looking for some guides on how to get the best out of one of these beasts (until my friend upgrades his roaster and I pinch his old 'proper' one) :)
the coffee is not ready yet need mora time in the roaster
you need to learn littler more before you make a video
about roasting expresso coffee...
It's espresso, and it doesn't need more time in the roaster at all. You don't need to roast dark for espresso and you don't want a roast that takes this long as it is, never mind longer!
Espresso