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Why a Popcorn Popper Works
Hot-air popcorn poppers push high-temperature air through green coffee beans at the right speed to roast them evenly. The West Bend Poppery II and similar models run hot enough (around 232 to 260 C chamber temp) to reach second crack if you want a darker roast. Use it outdoors or with strong ventilation.


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85 to 100 Grams

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Green Beans and Setup
Source green (unroasted) coffee beans from a specialty importer.
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Green Beans and Setup
Source green (unroasted) coffee beans from a specialty importer. Measure 85 to 100g per batch. More than that and the beans will not agitate enough to roast evenly. Set up a colander below the chute to catch the chaff.


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Listening for the Cracks
First crack sounds like popcorn popping, light and rapid, around 7 to 9 minutes
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Listening for the Cracks
First crack sounds like popcorn popping, light and rapid, around 7 to 9 minutes in. For a light to medium roast, stop 30 to 60 seconds after first crack ends. Second crack is quieter and sharper, like Rice Krispies, around 10 to 12 minutes. Stop here for


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Cooling and Resting
Pour beans into a colander and toss to cool quickly.
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Cooling and Resting
Pour beans into a colander and toss to cool quickly. Roasted beans release CO2 for hours after roasting. Store in a jar with a loose lid or a one-way valve for the first 24 hours, then seal. Peak flavor is usually 1 to 4 days after roasting.


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Fresh-roasted coffee at home tastes nothing like the bag you buy at the grocery store. Once you start, going back feels impossible.


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Dial In Your Roast Over Time
Keep notes on each batch: bean origin, weight, roast duration, and crack timing. Small differences in ambient temperature or bean density will shift your results. A dedicated notebook or voice memo after each roast pays off fast.