[Homeroast] hazmat blends of *$

David Martin davidhmartin at gmail.com
Mon Mar 8 17:24:10 CST 2010

Depending on the roasting method used, it may be even harder to
determine/define variables. For example, I'm still using a hand-held
heat gun. I like roasting this way, but there's no way I can ever
produce the same roast profile twice, using this technique. So, I
simply don't worry about it. I rely mainly on sound and smell, along
with my recollection of how I previously roasted that variety and how
it came out. I buy 5lb bags and roast 10oz at a time, and usually by
the third batch I've got a pretty good idea of how to make the beans
taste good. Also, by the way, after 4 years of home roasting I'm still
not entirely sure where C+ ends and FC begins; this used to bug me but
at some point I decided not to worry about it.

I have a lot of respect for those who take a more analytical approach,
keep records, etc. At some point I might evolve towards doing that as
well, and I'm sure it'll improve the quality of my roasts, but at this
point I'm perfectly happy with my current intuitive approach.


On Mon, Mar 8, 2010 at 2:19 PM, Rich <rich-mail at octoxol.com> wrote:
> The reason that all of the detailed data collection and mathematical
> analysis fails in producing a repeatable roast or cup is that coffee is an
> agricultural crop and there is no way to quantify the bean variables, or
> even identify all of them.  You roast a bit by inspection and grind it and
> cup it, adjust for effect.  Then when you change batches of beans you repeat
> the process, even if th new batch of beans is from the same region and crop.
> Ryan M. Ward wrote:


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