Aunt Ruth's burnt roast rule still holds up today

My aunt Ruth was the first person to show me how to roast coffee at home, maybe 12 years ago now. She had this beat up air popper and insisted the best way to learn was to let a batch go way too dark. I ruined two pounds of beans that first try, but smelling that burnt popcorn mess taught me more than any chart or timer ever did. I still use her trick of pulling beans right when you hear the second crack start to slow down. Anyone else get handed a weird piece of advice that turned out to be gold?

2 comments

2 Comments

benreed10d ago

You still pull by ear or do you time it now too?

karen_nelson408d ago

You remember when everyone swore timing was the only way? I was that person, hardcore about it. But then I started logging my pulls and realized I was chasing numbers, not paying attention to the shot. Pulling by ear and feel just makes more sense to me now. The machine warmth and the sound change tells me way more than a timer ever did. I still glance at the clock but it's just a backup now.