[Homeroast] Drum Roaster Question
djgarcia at improbablystructuredlayers.net
Mon Feb 13 20:06:27 CST 2012
FWIW, maybe I'm a heretic, but all I do is espresso and 99% of my roasts are
city+ - ocassionally I venture into full city -, and pretty much avoid
second crack. I'm using a Quest which I absolutely love.
Date: Sun, 12 Feb 2012 21:14:44 -0800
From: "Matthew D. Kaufman" <matt.d.kaufman at gmail.com>
To: <homeroast at lists.sweetmariascoffee.com>
Subject: [Homeroast] Drum Roaster Question
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Hi guys n' gals!
I've been lurking for quite a while and been home roasting for a bit over a
year on a FreshRoast SR500. I absolutely love being able to roast my own
coffee - fresh taste, much higher quality than even expensive stuff from the
grocery store, and making our place smell like roasted coffee is just
amazing. I'm getting to a point where I want to be able to make a bit
bigger batch size, and have a more uniform roast. One thing I've noticed
about the FreshRoast is that my roasts are rarely uniform throughout; some
beans are noticeably lighter and darker, even in the same batch. I roast in
my kitchen at a pretty average temperature (room temp anywhere from 70 to
75) - I think it's just a function of air roasting being an imperfect
medium. I'm looking at drum roasters, and had some questions for the folks
on the list.
I like a good City Roast (maybe a tad darker), and I don't think that any
drum roasters have issues with that. However, we recently bought an
espresso machine, so I'd also like a machine that can handle an
Espresso/Italian Roast. In reading about the Behmor 1600, it sounds like it
is not a good model to get if you want darker roasts due to smoke and fire
hazard. I was hoping that wouldn't be the case given the attractive price
point for the Behmor over other drum roasters, but there seems to be
consensus on the reputable sites I check (Sweet Maria's, The Coffee
Project), so who am I to question that.
Do you guys have any suggestions on a reasonably priced drum roasters that
could handle what I'm looking for? Batch size isn't super important - I'd
be happy with a half-pound at a time (though more is better, I care more
about the roast quality than a gigantic batch size). Any advice would be
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