[Homeroast] What Coffee Do You Buy, When You Can't Roast

Edward Bourgeois edbourgeois at gmail.com
Fri Jul 12 23:14:07 CDT 2013

I live in a strange area for specialty roasters, with several of some of
the earliest and most progressive roasters of the time. But unfortunately
most are still roasting the same beans the same way. Far less interesting
than they once were for me.

On Fri, Jul 12, 2013 at 11:43 PM, Edward Bourgeois <edbourgeois at gmail.com>wrote:

> What's great about home roasting is being able to roast anything I want
> and anyway I want it. But the main problem that also slows up getting
> better with experience is that I can't really explore a bean with many
> profile test roasts as I'd like. Cuz I end up with way too much of that
> coffee to drink. Or have to then spend time finding homes for it without
> future commitments, that  can easily get complicated.
> On Wed, Jul 10, 2013 at 2:07 PM, miKe mcKoffee <mckona at comcast.net> wrote:
>> -----Original Message-----
>> From: Homeroast [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
>> Behalf Of Michael Baladi
>> Sent: Tuesday, July 09, 2013 9:41 AM
>> >> I do agree that home roasters aren't up to par with the profiling that
>> commercial roasters are capable of.....
>> I disagree. Some home roasters (the person and the appliance, usually
>> using
>> modified equipment) are quite capable of very precise profile control and
>> repeatability. A modified popcorn popper with independent variable heat
>> and
>> fan control combined with bean and environment temperature monitoring is
>> all
>> that's needed for excellent profile control.
>> >> what I'd argue is more generally true however is that the quality of
>> bean
>> available to the home roaster is much higher in general.
>> At one time I might have thought and said the same thing, but it's
>> absolutely untrue. I've seen both sides intimately for many years now. Tom
>> does not have a lock on top greens but any stretch of the imagination. Top
>> commercial roasters bring in greens every bit on par with what Tom offers.
>> An advantage home roasting has one can (theoretically) roast exactly how
>> they prefer each bean, assuming one has the ability to monitor and control
>> their roasts repeatably. A disadvantage home roasting most don't actually
>> take the time test 3, 6, a dozen or more test batches over a number of
>> weeks
>> (resting the coffee between tests) to determine what roast level/profile
>> they actually prefer for each given bean!
>> Slave to the Bean miKe mcKoffee
>> www.CompassCoffeeRoasting.com
>> URL to Rosto mods, FrankenFormer, some recipes etc:
>> http://www.mckoffee.com/
>> Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
>> first not know. And in knowing know I know not. Each Personal
>> enlightenment
>> found exploring the many divergent foot steps of Those who have gone
>> before.
>> Sweet Maria's List - Searchable Archives http://themeyers.org/HomeRoast/
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> --
> Ed Bourgeois
> Amherst MA.

Ed Bourgeois
Amherst MA.

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