[Homeroast] Neo-Roaster

Joseph Robertson theotherjo at gmail.com
Fri Mar 5 13:18:11 CST 2010

Welcome to the one and only IMHO homeroasters group on this green space ship
called Earth. I have yet had the opportunity to meet Tom and Maria the
founders but I do look forward to it. This list is for one and all. From
OOTC roasters like you, ( out of the closet ) no insult intended, forgive my
presumptuous assumption, to seasoned bean burners who have moved on to
commercial endeavors. I love the bakers / home culinary learning approach
you have employed. Some of my favorite Lister's here started in similar
Keep posting and sharing. This is how we all learn. This is one reason I
love coffee so much. It seems to stimulate my want and need to share and be
with people of like mind.
Be Well,
and continue to smell the bean smoke just before you go to the cooling
Ambassador for Specialty Coffee and palate reform.

On Tue, Mar 2, 2010 at 11:04 AM, <melizbarb at aol.com> wrote:

> I am very much enjoying being part of this list, and have learned a lot
> from all your posts. I have been home rosting for a couple of years now and
> was inspired by talking to the owner of Prescott Coffee Roasters in Prescott
> AZ, and watching him roast in an old sage green roaster in his shop. It
> occurred to me that I could do this at home, and thus began my coffee
> journey. I have used a FreshRoast, which I have found quirky and charming
> and not at all consistent, but will still use it in a pinch. Some of my best
> roasts have come from a LaCreuset enameled dutch oven and an outside gas
> burner. I was cruising the Salvation Army, and found a 3 quart stainless
> steel pan with radiating 1/4 inch holes all over the bottom, sitting right
> next to a heat diffuser, and figured it was a suggestion from the Coffee
> Gods to try another way to roast. So I bought them for $2.00 and have been
> experimenting with that system with pretty doggone good results, using a gas
> or propane burner, outdoors. It's very adjustable heat wise, as I can just
> lift the pan a bit and it cools down quickly. I have had some fine and even
> roasts with this method.
> I love to cook and am sort of an anachronist, in that I really get involved
> in the processes and learning the smell and feel of different substances as
> they cook. I like to be able to do the whole thing from start to finish by
> hand. Bread smells a certain way when it's done, and fudge boils a certain
> way when it's done, and steaks have a certain resillience to a finger poke
> when done just right. So I have not roasted with a thermometer or even
> gauged the time much, as I have found it's largely the greatest variable. So
> in using my SA system I have to stir it, gauge the roasting constantly and
> be really involved in the process. I find that the beans get a silky feel
> and slide around the spoon as they approach first crack and even moreso when
> they approach Full City.  My nose has learned how the smell of the beans
> changes as they roast. I have experimented with different methods of cooling
> the beans, from a spritz of water, to a sprinkling of fresh snow. I have
> cupped fresh roasted coffee and let it age for 24-48 hours +. Mostly I have
> worked with SOs, but am starting to blend differing origin coffees and SOs
> roasted to different doneness. As with most really worthy endevors, I have
> learned, the more I learn, the less I know, but, I am having such a
> wonderful time with the process!!!!
> It has been great to read all your posts and had a great influence on what
> I am doing up here on the mountain with my roasting. Thank you all so much,
> and I hope to see you someday soon at one of the competitions!
> May the Coffee Gods be with you,
> Melissa
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