[Homeroast] Problem: My family wants my roasted coffee
rlb at triad.rr.com
Mon Sep 13 15:17:30 CDT 2010
I admire your benevolence and the cause. I was diagnosed with
diabetes several years ago but have it under control with diet and
exercise. No meds thankfully.
I would like to bring the first thing that came to my mind when I read
your post and that is the time frame. Seventeen hours of roasting
spread over several weeks you are going to have some coffee that is
well past it's "fresh" life. The ideal time to drink the coffee is
from 2-3 days from roast to 7-10 days. Even over seven days is
stretching it a bit for freshness. Once it is ground the life is
sucked out of it even further.
On Sep 13, 2010, at 10:21 AM, Dan Kellgren wrote:
> Have the same "problem" and am also using a Behmor. Just had this
> conversation with my wife this weekend. She suggested we sell some
> to raise
> money for an American Diabetes Association walk we're doing. So we
> sat down
> to do the math. If I roast up 20lbs. of beans and sell it (with all
> proceeds going to the ADA), it would take me 17 hours of roasting,
> out over several weeks, since the unit isn't designed to continually
> one after another.
> My math on this is that I can roast a pound in about 35 minutes
> cooling). Plus add 5 minutes to prep and 5 minutes to clean after.
> that's about 45 minutes a pound. Plus I have to run a clean after
> every 5
> roasts (adding another hour or so total).
> And then I have to grind it, package it, label it... a single Behmor
> Maestro Plus really are not enough to do it.
> I thought of purchasing a second and third unit so I can run
> multiples at
> one time. But at some point, I think it makes more sense to purchase
> equipment meant for this volume level.
> OK, so I adding nothing to help you, other than to say, I feel your
> On Mon, Sep 13, 2010 at 10:07 AM, Kevin Ford <kmford at gmail.com> wrote:
>> Longtime lurker here.
>> What do you all do when your friends and family taste your roasted
>> coffee and want it on a regular basis? I have a Behmor and have
>> roasted in the neighborhood of 250-300 lbs in the 2.5 years I've been
>> doing this. No problems. I do 4-5 lbs a week now, but I could be
>> looking at a demand of 10-15 lbs / week or more if really followed up
>> with people who expressed serious interest (e.g. comments like "I
>> would pay you for this").
>> Without a doubt, I don't want to start a business, but what's the
>> step up in capacity with out laying the unjustifiable sums for a USRC
>> unit? Grill roasting with a large drum? Will I get the same quality
>> what I get from the Behmor? Tell my friends and family I can't do it?
>> Charge more than cost to build funds for a larger roaster? Tell them
>> no and to buy from a local professional roaster? I'm sure some of you
>> have dealt with this. What worked?
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