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Author Topic: Why do you home roast?  (Read 1498 times)

Simon

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Why do you home roast?
« Reply #25 on: 31/07/2017, 06:05 PM »
Sorry for three consecutive posts haha, but thought I'd post something here if interested. I entered a competition a couple of years back, and the question was "What makes a good coffee?" I didn't win the comp, came runner up I think and won few beans, but I answered:


"What makes a good coffee? The farmers who grow it, the pickers who pick it by hand when it's ripe, the processers who process it, the people who rake or turn the coffee every 6 hours for even drying, the cleaners who clean it, the sorters who sort it, the graders who grade it, the roasters who roast it to perfection, the barista who prepares and extracts it with dedication, and lastly, the coffee that's consumed :). Every step is important, and when the bean is treated with such respect, is allowed for it's full true potential and characteristics to shine. Different coffees are simply different from each other, neither better nor worse, each displaying the characteristics of its whole journey. But the end product, after its long line of preparation, shows how much love is put into each step, and the beverage appreciated at the end reflects that :)."
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211bma

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Why do you home roast?
« Reply #26 on: 31/07/2017, 06:16 PM »
It depends on the coffee, but I guess 10-13. I have this same chart on a postcard from the company I buy the lions share of beans from. Right now I am at the end of a 20 lb bag of Guatemala that I like around 11 about 45 seconds into first crack.

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Why do you home roast?
« Reply #27 on: 31/07/2017, 08:55 PM »
"What makes a good coffee? The farmers who grow it, the pickers who pick it by hand when it's ripe, the processers who process it, the people who rake or turn the coffee every 6 hours for even drying, the cleaners who clean it, the sorters who sort it, the graders who grade it, the roasters who roast it to perfection, the barista who prepares and extracts it with dedication, and lastly, the coffee that's consumed :)
Hi Simon,
A FANTASTIC book to get hold of is "God in a Cup." It's the Coffee Bible (pun intended) ;)

Simon

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Why do you home roast?
« Reply #28 on: 31/07/2017, 09:38 PM »
AH will definitely look into that ;D cheers!
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askthe coffeeguy

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Why do you home roast?
« Reply #29 on: 01/08/2017, 09:53 AM »
I'm drinking a local blend at the moment roasted by a local roaster which I hated in the cup less than one week post roast but now 10 days plus post roast and the blend has flipped from sour and bitter to silky and sweet - it's a bit like bottle maturation of s fine wine but a much faster process !


i love all of the subtle nuances of coffee and how one man's pleasure can be another man's poison, but also all of the fine attributes that need to be attended to and adjusted for along the way !

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Simon

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Why do you home roast?
« Reply #30 on: 01/08/2017, 02:46 PM »
It's incredible the difference rest can make! One coffee I roasted was barely drinkable the first 5 days or so post-roast, left it until day 8 and it was a WORLD of difference... And yet other beans are fine to drink from day 2 haha funny that!
But it truly is fun, patience I'm finding is paramount XD
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ginofab

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Why do you home roast?
« Reply #31 on: 01/08/2017, 06:05 PM »
Been roasting for about two years. I have a little Rostmeister roaster, ..has a little barrel and a heatgun style config. It's great fun .. chaff, smoke and chaos !

Green beans are cheaper yes .. I have also just stuck to single origins so that I can get an idea of what I can eventually blend.

I usually go just past first crack and then watch it like a hawk .. I can do about 300g at a time before it overloads the roaster, too much and the roast is uneven. at 250-300g it gives a pretty good result.

Does anyone have the same roaster .. I havent seen any around my area!

Brett H

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Why do you home roast?
« Reply #32 on: 01/08/2017, 08:32 PM »
Been roasting for about two years. I have a little Rostmeister roaster, ..has a little barrel and a heatgun style config. It's great fun .. chaff, smoke and chaos !

Green beans are cheaper yes .. I have also just stuck to single origins so that I can get an idea of what I can eventually blend.

I usually go just past first crack and then watch it like a hawk .. I can do about 300g at a time before it overloads the roaster, too much and the roast is uneven. at 250-300g it gives a pretty good result.

Does anyone have the same roaster .. I havent seen any around my area!

Hi mate and welcome! I've ne really heard of one let alone seen one.  Why don't you post some pics :)
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Koffee Kosmo

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Why do you home roast?
« Reply #33 on: 01/08/2017, 08:47 PM »
I have evaluated that Rostmeister coffee roaster for a retailer that was considering to stock it
It was several years ago

The makers recommend beans that have had some processing that removes the husk or the roaster will struggle

I think I may have posted my review here on this forum
Also a photo from the net as a reference


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Simon

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Why do you home roast?
« Reply #34 on: 01/08/2017, 09:08 PM »
Wooow.. that looks REALLY cool! Does that top curved bit close over the drum or does it stay open? Very swish!
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Koffee Kosmo

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Why do you home roast?
« Reply #35 on: 01/08/2017, 09:17 PM »
Simon see this next photo

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Simon

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« Reply #36 on: 01/08/2017, 09:25 PM »
Ah right thanks for that, fascinating setup!
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LeroyC

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Why do you home roast?
« Reply #37 on: 04/08/2017, 07:59 PM »
I'm not 100% sure why to be honest. Maybe that's just where I landed when I fell down the rabbit hole?
I love coffee. It's as simple as that.

LeroyC

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Why do you home roast?
« Reply #38 on: 04/08/2017, 08:00 PM »
What point do you guys (and gals) roast to?
I'm usually around The Coffee Forum (TCF) 10-12. That's a new index for us. See pic below.


Also you might want to credit that photo cause I'm pretty sure that chart will be copyright protected.
I love coffee. It's as simple as that.

K_Bean_Coffee

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Why do you home roast?
« Reply #39 on: 04/08/2017, 08:03 PM »
Good point Leroy.
Here's the source: http://cyberiancafe.com/roast


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old boy brewer

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« Reply #40 on: 03/10/2017, 09:03 PM »
Not only is it all of the above for me also; Its a feeling of accomplishment.  Satisfaction that it was done right and to my specifications
"The whole world knew that it was impossible except for the fool who went ahead and did it anyway"  Marcel Pagnol

old boy brewer

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« Reply #41 on: 03/10/2017, 09:08 PM »
Another question I could ask is "why don't you home roast?"
It's so simple and has so many pluses.
Anyone who doesn't roast should  just run out and buy a $30 popcorn maker right now IMHO :)


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  I agree.  I pick up used poppers for $5.00 at the thrift stores.  I have 6 of them all different and I have a lot of fun.
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Simon

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Why do you home roast?
« Reply #42 on: 03/10/2017, 09:35 PM »
Not only is it all of the above for me also; Its a feeling of accomplishment.  Satisfaction that it was done right and to my specifications
Ah nice, yeah love the feeling as well of just completing a big roast up and having crazy fresh coffee. Moreso the very first time you open the bag after the rest period,  ahhhhhhhh... dat aroma.....
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InspectorGadget

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« Reply #43 on: 03/10/2017, 10:18 PM »
Cheap to do. A choice of beans. A choice of how to roast. The equipment pays for itself quickly but I used a popper for several years before getting the Hottop


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Simon

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« Reply #44 on: 03/10/2017, 11:05 PM »
Yeah definitely, it does open up the choice in beans greatly, as not all beans offered as greens are offered as roasted in many businesses.

And its sort of like going up in the chain and opening up the learning to a whole new level. You begin to appreciate the end product so much more with understanding things on the roasting level.

I guess there's a limit for some as to how far one goes (growing, processing etc) but could be done hehe. But I can say that if I didn't get into roasting I may not have looked into the different processing methods and learning about those, so it spurs on alot!
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askthe coffeeguy

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« Reply #45 on: 04/10/2017, 12:31 PM »
i started home roasting about 12 years ago because there was a lot less information around then than there is today about coffee origins and flavour profiles - so i wanted to delve into it myself so that i could understand more about coffee's origins and regional flavour characteristics

but then i got hooked on the freshness and being able to control how many days post roast before i consumed the coffee - plus i love that process is nearly always different and that you have to compensate for a lot of variables which keeps me on my toes - and i quite like that as well!

Pat
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