phrogpilot73It's that time of the week...
jdsquaredI’m a home roaster but it’s been about a year since I’ve roasted any.
Same here. Found a local roaster that I really liked, then decided to roast some Nepalese beans (hadn’t had them in a while, and it is my favorite cup). Back in to it now for a least the next 5 pounds of beans!
Nice. What equipment do you use for roasting? Good results?
I have a Fresh Roast SR-500, with the extension tube (long story about getting that after it had been discontinued). Usually get my beans from homeroastcoffee.com but I just ordered some from coffeebeancorral.com
I get pretty consistent results, but it took a lot if fiddling to figure out my process foe best results. I now get a pretty consistent result with 8 oz of green beans.
Looks good!
I got started with a whisk, a pan, and a colander for cooling. You really don’t need anything expensive to get started.
What do you find the benefits are of roasting at home vs pre roasted?
There’s a lot of benefits, at least for me. I got into home roasting because I wanted Jamaican Blue Mountain (after a friend had gifted me some). Found out how much it cost, then as I went down the rabbit hole, I found out that I could get green beans for significantly cheaper than roasted.
Now, I find that I enjoy trying all different kinds of single-origin that I’ve never heard of/seen from bigger roasters. I’ve had coffee from Nepal, Puerto Rico, Yemen, Java, Sulawesi, and countless other farms around the world.
Cost is also a factor. I can get a pound of Jamaican Blue Mountain for as little as $20, whereas roasted (depending on estate) can be $40-$80.
It can be a pain in the ass, if I realize I’m out of roasted beans and want a cup of coffee. It takes a good 30 minutes to roast and cool, but in the end, trying something new is worth it!
Oh, and forgot to mention - green beans also last significantly longer. 8-12 months versus 1-2 months for roasted. I can buy in bulk, save money, and have fresh roasted for the week!
I think you might have sold me on trying out home roasting. Ive been enjoying trying out different brands since I got a machine a year ago. Cost looks roughly half of buying roasted!
AceFourMost store bought coffee is stale. Whole bean roasted coffee has the same shelf life as bananas before exhibiting off flavors. As someone that goes through a pound a week I was buying from specialty roasters that roast to order like Counter Culture. Green beans store better and I can buy high grade beans for $6/lb. Behmor paid for itself in a few months.
I go through a pound a week and have a 1st gen Behmor 1600 that won’t quit. Roasted 3 lbs of Rwandan Kivu Friday night
I keep thinking about a drum roaster, but am of the mind “if it ain’t broke…” My superautomatic holds about 10 oz of beans, so 8 oz at a time is perfect. I haven’t tried anything from Rwanda yet, but I haven’t really found an African coffee that I truly like. On this journey, I’ve found out that my favorites regions are Nepal, Haiti, and Yemen. Unfortunately, I think other people are finding those less-than-common beans, because their price has been rising as of late. Used to be I could get Haiti for around $10/pound, now it’s $20-ish.
Just roasted three small batches for the next few week. Enjoying some Colombian, Ugandan, and Guatemalan.
Using my Kaffelogic weekly.
I home roast on a diy drum roaster for my household and a couple neighbours/family. I need to modify the roaster still. Its direct drive and I'm burning through the gearhead from the wobble of my poor metal working.
Ikawa Home here. Usually buy greens from RoastMasters. Just did nine batches of beans from Ethiopia, Brazil, Guatamala.
Transition to home roasting was partly the money savings, but mostly getting different sets of flavors from coffee regions.
How do you like the Ikawa Home? I’m very tempted, but the app reviews are pretty brutal. How’s it working for you?
Great so far. I’m on Android, so I can start with a recipe from Ikawa and then tweak temperature and fan profiles as needed. Ikawa includes a sampler pack with the roaster, and none really blew me away, at least with the recipes provided, so I started buying bags from another green bean vendor closer to me. I prefer light medium so usually stop shortly after first crack. But I’m still trying but learn how to use rate of rise and lower slower development to get different flavors from the same beans.
skomposzczetVery nice! I myself hope to start roasting coffee too, not exclusively but as part of the hobby.
I’ve roasted beans once before, albeit at a roast your own bean shop, not at home. Made an Ethiopian Yirg and think it was to 215F or so. Came out medium-light. Was pretty good but I think if I did it again I would’ve gone a little darker. What’s your favorite bean and roast combo?