I am surprised I didn't pipe in here before! I've been a home roaster for years - started with a Fresh Roast (little more than a fancy air popper) and then upgraded to a Hottop.
Well, I've recently gone big time. My BF and his business partner decided last fall to open a coffee shop. And I get to be the roaster
It's a small batch roaster - 2.5 lbs at a time (I've seen home setups that big) - and I get to play with it. We're doing 4 beans - Kenya AA Twiga, Ethiopian Yirgacheffe, Costa Rica, and a SWP Decaf Costa Rica. I do the Kenya light which gives it all sorts of toffee tones, the Ethiopian is our medium roast, and the Costa Rica is a darker roast for espresso. The decaf I do lighter for drip/press brewing and darker for espresso. I must admit, the decaf is a harder bean to roast. The normal sounds and times that I use to judge the regular coffee don't happen with the decaf. I have to pull samples to judge the roast every few minutes.
I was listening to a talk show on my way home the other day and they were talking about coffee. Once caller talked about this coffee house he adored, said it tasted like they put a hint of chocolate in their espresso. NO! They are just doing it right!! My BF played with the espresso grinder at home until he found the right grind and weight to get that note. Went through about a pound of coffee at the shop "dialing in" the espresso grinders there to get it right (surprisingly the decaf is better, who would have guessed?).
Well, I've recently gone big time. My BF and his business partner decided last fall to open a coffee shop. And I get to be the roaster
It's a small batch roaster - 2.5 lbs at a time (I've seen home setups that big) - and I get to play with it. We're doing 4 beans - Kenya AA Twiga, Ethiopian Yirgacheffe, Costa Rica, and a SWP Decaf Costa Rica. I do the Kenya light which gives it all sorts of toffee tones, the Ethiopian is our medium roast, and the Costa Rica is a darker roast for espresso. The decaf I do lighter for drip/press brewing and darker for espresso. I must admit, the decaf is a harder bean to roast. The normal sounds and times that I use to judge the regular coffee don't happen with the decaf. I have to pull samples to judge the roast every few minutes.I was listening to a talk show on my way home the other day and they were talking about coffee. Once caller talked about this coffee house he adored, said it tasted like they put a hint of chocolate in their espresso. NO! They are just doing it right!! My BF played with the espresso grinder at home until he found the right grind and weight to get that note. Went through about a pound of coffee at the shop "dialing in" the espresso grinders there to get it right (surprisingly the decaf is better, who would have guessed?).
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