on behalf of expertvillage.com, my name isdean forrest with sedona coffee roasters. i am here to tell you about roasting coffee.the beans are done. we start the cooling tray and drop them. these are pretty highly roastedbeans. that is where all the smoke is coming from. they are more roasted than most beans.these would be like a french roast or espresso roast. i tend to roast here pretty dark. peoplelike them pretty dark in this area. okay the
how to make coffee from roasted coffee beans, beans have been cooling now and have beenin this cooling tray probably 8-9 minutes, maybe 7 minutes i'm not sure. but i am gettingready to drop them. what i am going to do is release this lever. this will open thistrap door and will drop into the bucket. during the roasting process, beans will fluff up,gain in volume. so even they all fit in here
before i started, they all won't fit in herenow that i'm done. i'm going to put the heat
back on so that the next round gets readywhile i'm finishing this here. because i had some overflow, i'll just use a separate bucketand that is it. at this point i would be weighing those beans and comparing them with what istarted out with keeping track of those kind of numbers.
