Yeah, ouch on price. A fluid bed popcorn popper and a couple sample packs isn't a huge outlay and will let you try and see how it gets on for you. With small roasts (not sure how many grams you're using per day), you can stay pretty close to "no older than 4 days" freshness.
Coffee really needs to degas which occurs for the first couple days after roasting, so coffee can be too fresh. I would try to let my coffee rest for at least 2 days after roast before using. But if you wait too long between roasts, had no choice lol.
I remember when I first started roasting and visiting coffee forums, there would be warnings not to roast to save money. By the time you factor in the cost of equipment, beans, time, etc, will be a while, if ever, before you realize any savings.
And while it is fairly easy to roast coffee (make it turn brown) which just takes enough heat to get the temperature up, its not easy to do it right. Lots of trial and error and learning involved. The roasters at places like Intelly and the other good, small boutique type places have been doing it for years.
Don't really want to discourage anyone from trying it, but just trying to set reasonable expectations.
I remember when I first started roasting and visiting coffee forums, there would be warnings not to roast to save money. By the time you factor in the cost of equipment, beans, time, etc, will be a while, if ever, before you realize any savings.
And while it is fairly easy to roast coffee (make it turn brown) which just takes enough heat to get the temperature up, its not easy to do it right. Lots of trial and error and learning involved. The roasters at places like Intelly and the other good, small boutique type places have been doing it for years.
Don't really want to discourage anyone from trying it, but just trying to set reasonable expectations.
And I've had a few failures, ash tasting coffee. I know better than to push the envelope. Already had the Whirly Pop & colanders. Bought a new thermometer that registered higher temps.
Looks like a stir crazy roaster.
I was going to make one, but never got around to it. Another unfinished project lol. You should get a good batch size out of that.
Mkane
First "real" grinder I got was an old, wooden hand grinder. Probably made in Germany. They can do a great job, if you have the patience lol.
I also think people grossly over think the process, but it's not for everyone for sure. Which benefits roasters. 🙂 Either my standards are low or I figured out pretty quick how to get a decent consistent roast on very modest equipment. Definitely agree on a couple days rest. If you can't then leave the beans out in the colander.
Given I roast 4 days before I use the beans (usually) I just throw them in the glass jar once they're cool enough to do so. But if I forget and kinda *need* to use the beans in the next 24 hours, I will leave them out in the colander. Still get better results from the longer rest. (For me, feel free to experiment!)
I use a Hario Skerton, which is just a fancied up version of the older burr mills. Does a great job, if you have the time (it's my morning wake up ritual).
I use a Hario Skerton, which is just a fancied up version of the older burr mills. Does a great job, if you have the time (it's my morning wake up ritual).
It depends on how much coffee one drinks. If 2 cups or more a day, it won't take long for the investment to start paying off. Also how picky the coffee drinker is. If he/she has real discriminating taste, then home roasting is the way to go.
That's the key. But once the learning curve is over, it's a coffee heaven.
Heck, were already saving $$. I roast every other day. If the beans need to sit 4 days I need to roast more that 4 oz at a time. We consider ourselves aficionados. Last count we had 6 different way to make coffee. The Chemex is my favorite. Wife like press coffee. Retired and nothin' but time.
For the DIY path try looking up Corretto roasters.
I have been using this method for a few years with Great success.
Steve.
I have been using this method for a few years with Great success.
Steve.
Parenthetical -- Spectator writer complains about silk tea-bags:
A curse on silky teabags | The Spectator
A curse on silky teabags | The Spectator
My grand-mother on my dad's side had one! Quite similar to the one that Williams Sonoma sells.
Our morning coffee here is brewed with a Bunn -- as you see in a restaurant but without direct connection to the water line. A reservoir keeps the water hot and it brews very quickly at a temperature which isn't too hot for the beans.
I was gifted an Illy 'spresso maker for Christmas -- doesn't get as much use as it should.
Lately been doing manual drip during the week, and aeropress on weekends. But I use other methods too, depending on my mood. Haven't used my espresso machine in a while, have a decent hx machine.
Espresso is hard (and expensive) to do well. Need a good grinder and fresh beans.
Espresso is hard (and expensive) to do well. Need a good grinder and fresh beans.
what gives "Cafe Bustelo" its distinctive aromas and flavor? - (Robusta bean blend ??) IIRC, their "supreme" which is supposed to be all Arabica bean, has a similar character. (- broke the stem in my 6 cup Pyrex percolator and have been using a Douglas - not sure if the latter works quite as well)
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