I have started to experiment with roasting my own coffee at home using a small, inexpensive stovetop dingus called a Nuvo Eco, which is basically a ceramic pan. My first two batches have both been very tasty, but I think I want to go a bit past first crack to bring in a bit more of a roast flavor. I like a light roast, but these are super acidic and hyper caffeinated. Still very good flavor, though!

Follow

@twylo
The major acid in green beans is chlorogenic. During the roast that acid is broken down into other organic acids. The longer (and/or darker) the roast, the more all the acids are broken down.
If you want to reduce the acidity without going into darker roast, you can use a slightly lower heat and longer roast.
I start out any new coffee just to the very first hints of second crack, shooting for about a 13 to 15 minute roast time, and adjust from there when necessary.

Sign in to participate in the conversation
Mastodon @ SDF

"I appreciate SDF but it's a general-purpose server and the name doesn't make it obvious that it's about art." - Eugen Rochko