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

Edward Bourgeois edbourgeois at gmail.com
Wed Dec 15 13:32:14 CST 2010


What specifically are you confused about?

On Wed, Dec 15, 2010 at 12:05 PM, John Monteleone
<johnmonteleone at gmail.com> wrote:
> 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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>> "Please consider your environmental responsibility before printing this
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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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-- 
Ed Bourgeois aka farmroast
Amherst MA.
http://coffee-roasting.blogspot.com/



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