Hello. and welcome. To Sweet Maria’s Coffee. We’re going to look at roasting in a popcorn popper today. We’re trying to improve the quality of our videos a little we’ve got a camera man, Byron…gettin’ pretty fancy here. So, if you saw the first installment, this is the ‘West Bend Poppery II’ that I found at the thrift store for $3.50. This is the kind of design you want, flat bottom there, with the vents around the side. You can use the other type, but they’re a little more of a fire hazard, so I recommend this one. You know, first thing you want to do is get your stuff together, here. You want to have a timer, very handy… Your coffee measured out… We’re roasting a Costa Rica, from, ah, the farm of “Macho” Arse. It’s good to have a colander which you’re going to use for cooling your coffee but also collecting the chaff. And, that’s all you need, so, ah, basically. A few tips before you start that you might want to think about: This is a pretty fast process, you know 5 minutes to 7 minutes is kind of average, so you’re going to really need to be there for the whole process You need to have a good view down into the coffee, I’ve put a little light here It’s great to have a nice strong light, looking down, because you cant really judge these roast colors, without good lighting. And this is great, this is an intact, virgin popper. this can be what happens after you use a popper too much, you melt the top You’re going to destroy this thing eventually, but my mom has used a type called the “popcorn pumper” for 8 years now. and it’s worked great, So, they get ugly, but they last forever…and it’s cheap, so… The other thing you want to think about is it’s a little bit messy, So you’re going to collect your chaff here in your colander. Which kind of works. One thing that’s really nice is you take a paper towel or a cloth and you wet it and just put it here because it tends to stick to that. You could also kind of put it next to a sink and wet the sink, that works really well. Basically, you want to load up your Poppery, a safe place to start is just shy of a half-cup of green coffee. and when you load up your popper, you can put a little bit in your popper, and turn it on.. and take a look at that. And what you see is…I’m not going to do the roast right now, but you can see is that it spins very rapidly. That means it’s a little under-loaded so if I keep adding coffee to the point where right now, see its spinning very slowly, compare that to the initial… Spinning slowly then, that’s about the maximum load this thing can take. So you don’t want to fill this thing with coffee, it’ll roast eventually but it’s going to scorch the coffee on the bottom and under-roast the coffee on the top. So that’s what you need to start roasting. We’re ready to go. LET’S DO IT. Ok so our roast is done, we’ve got some Second Crack actually, so we’re into a little bit of a dark roast, I put it out in my colander, that looks really nice and even that’s why we like poppers, for a cheap way to start roasting a really good roast, and, to cool it off, you can shake it around, get some air movement through it. you could also use that kind of conduction, you could conduct heat away from it by putting it onto a cookie sheet. This is room temperature, you can put it into a Mason jar, I like these wide mouth Mason jars. The less head space it has in there is great. And the neat thing is that if you just seal this lightly, because you’re going to get a bunch of CO2, that will de-gass from this coffee after it’s roasted and don’t tighten it down all the way, because this is going to bulge out and it might give you a real shock when you open it but, in the morning, this coffee is ready to drink. It needs that overnight rest is great. and when you open this jar in the morning, if you seal it tight, open it up, the smell is going to be amazing! So, that’s probably the least expensive way to start home roasting with absolute minimal investment and actually get some really good results, so we recommend Popcorn Poppers. Thanks!