Ask the Alchemist #177

Level: Alchemist Reading time: 13 min Hi, John – I just watched your roasting video. I am one of those people (for the last 1.5 years since I moved to Seattle) who doesn’t currently have an oven. I hope to move in the next few months, but until then I’ve been taking my beans to […]

Ask the Alchemist #163

Level: Alchemist Read time: 9 minutes We roast 300g (10 oz or so) in our Genecafe. We are trying a new batch at 350 F for 15 minutes, and one for 20 minutes. The beans start to pop really quickly after we start (around 3 minutes) though, is this unusual? Also, after roasting, some beans […]

Ask the Alchemist #161

Level: Apprentice Read time: 7 minutes I have been making a batch of chocolate over and over.  It is sharp and astringent.  I think I keep over roasting it but nothing works.  I have tried roasting from 250 to 300 degrees for 15-30 minutes.  What am I doing wrong?   Somewhere along the line the […]

Ask the Alchemist #149

I heard you are getting some porcelano in. How do I roast it? I know it should be very light because it is puree Criollo, but I’m lost after that. I don’t want to ruin it. First the bomb. Yes, I have some Porcelano in that will be available next week. Next, if you roast […]

Ask the Alchemist #145

I tried different roast profiles ranging from 250-325F 4-28 minutes. I am trying not waste many beans by putting only a cup full of beans in at a time. I realize that the roast wouldn’t be representative of a full oven, but my goal was to try to find a good dwell temperature and time. […]

Ask the Alchemist #134

Would spraying water via a water bottle work or would a small pipe running the length of the roasting drum with small holes in it to spray water be better? Of course, there’s the question of how much water and when to add water during the roast. I know this can be used for flavor […]



Articles and other Helpful pages

Alchemical Formulations