[Homeroast] Quest M3 Arrives, Is it worth it?

John Monteleone johnmonteleone at gmail.com
Wed Dec 15 11:05:59 CST 2010


I started roasting the past year with a Fresh Roast 500 and I have loved my
results.  I was thinking of moving up to a Behmor but this thread has me a
bit confused.  Perhaps Tom (and team) could consider another Behmor video
that could address some of the issues raised.

John

On Wed, Dec 15, 2010 at 1:53 AM, Sergio Kusevitzky <sergio_kuse at yahoo.com>wrote:

> Thanks Tom
>
> Good ingredients, some knowledge and passion!!!...., that is all you need
> for a
> good roast!
>
> (I roast with my air-popper, the stove popper, the precision roaster and
> the
> maggiolino)
>
>
> Sergio----------------------------------------------------------------------------
>
>
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> ________________________________
> From: Tom & Maria - Sweet Maria's Coffee <sweetmarias at sweetmarias.com>
> To: "A list to discuss home coffee roasting. There are rules for this list,
> available at http://www.sweetmarias.com/maillistinfo.html"
> <homeroast at lists.sweetmariascoffee.com>
> Sent: Tue, December 14, 2010 9:48:58 PM
> Subject: Re: [Homeroast] Quest M3 Arrives, Is it worth it?
>
> I appreciate this conversation and have been holding back from weighing in
> here.
> People are entitled to their opinions, and home roasters have never held
> back. I
> look at each roaster as something unique, each with ups and downs. I think
> you
> can get good roasts in many of these machines. There was a real change
> around
> here when I decided I could no longer roast all my samples on a home
> roaster.
> The volume of samples was just too great, and I needed a multi-barrel
> roaster
> that could roast and cool at the same time. But I still use most all the
> roasters (I even have a Poppery 1 on the bench, across from a vintage  3
> barrel
> electric Probat and a 3 barrel Gothot gas roaster). I do not "profile"
> sample
> roasts - it's a straight line from start to finish, within a range of about
> 9-11
> minutes, with minor adjustments in a session if I find the roast times
> creeping
> up or dropping off. I use the green coffee batch size to adjust the roast
> as
> well. If I roast a batch in the Quest (or the Poppery 1 for that matter, or
> I
> Roast or Behmor or Hottop) I don't expect it to be better or worse. I
> expect it
> to be slightly different, that's all. We compare roasts regularily- I did 6
> separate batches of a decaf arrival in the Probat (imagine how much time it
> would take in one behmor!) and we did a Behmor batch as well. Behmor cupped
> quite favorably. My Probat allows me great control, as the quest m3  does,
> as
> well as much greater opportunity to ruin the coffee as well. In not of this
> are
> we talking about larger batch roasting, which we do a bit of in the L-12
> Probat,
> and on that we use several basic adjustments to air and gas during the
> roast.
> The key on the L-12 is to have it properly installed, and very clean
> ducting
> because it has low air flow. I think the L-12 roasts are nice, but I feel
> that
> the critical factor is what you are putting in, the coffee. I can say for
> sure
> that i MIGHT like an L-12 batch of a particular Kenya, but it will have a
> different taste profile than my sample roasts. Usually I produce many
> sample
> roasts of each coffee, and if I toss one L-12 batch on the table with these
> many
> sample roasts, I guarantee you I will find one of the sample roasts I like
> better.
>
> My point is this; It might seem that it's about the machine, and the
> operator.
> True, it is. But you have no chance of quality without putting in good
> ingredients, and without targeting a specific end point. With small (home
> roast
> size) batches, I get many snap shots of the same coffee, and several
> seconds
> difference in degree of roast is where some coffees can really shift.
> Getting
> really good at targeting that roast degree is difficult; doing it in a
> Behmor is
> even harder. That (and cooling within the same space you roast in) are my
> gripes
> with most home roasters, and those factors make a difference in successful
> results. To a large degree, other differences are secondary. If a Behmor no
> longer meets your needs and a Quest might, fine. That would be like me at
> the
> point I found I could not possibly produce enough samples in a home
> roaster. A
> Quest is not a Behmor. A Quest is not a 3 barrel Probat nor an L-12. All
> are
> tools with different capabilities. It depends on what you are trying to do
> with
> them. The thing I find endlessly amusing is that you can produce AMAZING
> coffee
> in an air popper.
>
> There is not one right way. If you spend 4x as much money, you can still
> produce
> horrible coffee. People do it every day on $250k of roast equipment. With
> care,
> and accepting some limitations, a $2 thrift store find can result in great
> coffee.
>
> Anyway, just trying to chime in with some perspective from a different
> place...
> now I am going to go roast a Guatemala sample in the Behmor!
> -- -Tom
>
>
> ____________________________________________________________________________
> "Great coffee comes from little roasters" - Sweet Maria's Home Coffee
> Roasting
>               Thompson & Maria - http://www.sweetmarias.com
>
> ____________________________________________________________________________
>     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
>             phone/fax: 888 876 5917 - info_at_sweetmarias.com
>
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