Home Roasters

[forty_caliber]

Any home roasters in the room?  I'm a certifiable coffee nut...any other nuts running around without supervision?

 .40

[grabow66]

I was until my daughter got me that k cup brewer. I always wanted to try a french press.

[ntanner]

Into coffee in a bad way but havn,t tried roasting mostly due to my fear of my obsesive compulsive side coming out.

[nwb]

Some of the best coffee I've ever had came from a fellow CigarGeek, kennyg.  He hasn't been on the site for quite some time.

[Mautrak]

I have espresso machines at home and office, but have not yet started roasting my own beans.  My fears are similar to ntanner.  I'm afraid that once I start roasting my own beans, I'll never go back to Peets.

[forty_caliber]

ntanner - 1/2/2013  7:39 PM  Into coffee in a bad way but havn,t tried roasting mostly due to my fear of my obsesive compulsive side coming out.

You are absolutely right.  There is no getting it out of your system.  Now when I order coffee at FourBucks I'm always disappointed.

 .40

[ThinBlueLine]

Hands down the best coffee is rookcoffeeroasters.com   I just happen to live where they have their roasting operation and it is quite impressive. I buy a pound a week and brew at home.

[tvolball]

My wife and I both enjoy a good cup and have tried several different coffees but have never done our own roasting

[Ken Kelley]

Home roasting sounds like fun but I'm not that ambitious. I make do with a Bun coffee maker and grind my own beans...usually Columbian Supreme I pick up at the Sam's Club. I DON'T need another hobby to obsess about!  

[forty_caliber]

Today's coffee was grown in Puerta Verde a "small" estate located just on the outskirts of the town of Antigua, Guatemala. Puerta Verde Bourbon is described by the Mastertaster as a juicy coffee with a cornucopia of fruits present focused around a tartaric acidity. White grape juice, nectarine and tart peach set the tone of the flavor profile. Creamy milk chocolate is interwoven amongst all of the fruit complexity in harmonious balance.

Roasted at 482 F for about 13.4 minutes until 1st crack or City+ roast level was fully reached. Today's roast developed loads of aroma and an even pecan shell color.

While this coffee makes an excellent single origen espresso it is even better when brewed by the pour-over method in the Chemex. After a days rest, 55 grams were ground to a coarse French Press grind and brewed using 200 degree water.

Served black and allowed to cool just a little to allow all of the complexities of flavor come shining through. Sweet and fruity with a lemony bite and deep chocolate finish. ahhhhhh. That's the stuff.


.40

[jharrisx5]

I'm a roaster...FreshRoast 500 is my bean burner...Nothing like it!

Just finishing up my Guatemalan Huehueta-whateveritscalled and ordered 20lbs of columbian beans from sweet marias

[ntanner]

nice review of todays cup, sounds good.

[forty_caliber]

jharrisx5 - 1/6/2013  1:55 AM  I'm a roaster...FreshRoast 500 is my bean burner...Nothing like it!  Just finishing up my Guatemalan Huehueta-whateveritscalled and ordered 20lbs of columbian beans from sweet marias

 

Burning with off-axis rotation.  Love my Gene Cafe.

 

.40 

[forty_caliber]

Roasted a pound of beans this morning.

This week for Chemex pour over, 1/2 pound of Brazil Fazenda do Sertao Catuai. A farm-direct crop that won "Cup of Excellence". This coffee has placed 8 times in the Cup of Excellence. Roasted to just into City/City+ this "blonde" lighter roast has strong toasted almond-hazelnut aspect and an interesting malty grain sweet note with a cedar hint. About 13.3 minutes at 465.

For esspresso, 1/2 pound of Sweet Maria's "Liquid Amber" a blend of green coffee beans designed to produce copious amounts of crema. Described as "a secret blend of 5 coffees including Dry-processed, Wet-processed, and Monsooned coffees and a small quantity of Robusta. It is characterized by a thick and creamy mouthfeel with a sharp pungent bite that is not bitter then fades into a rich tobacco, milk chocolate aftertaste". Roasted into Full City/FC+. About 13.9 minutes at 482 starting with a warm roaster.

[Greenfairypipe]

Home roaster here.  It is an addiction. What kind of roaster do you use?  Where do you get your beans from?

[kola]

nwb - 1/2/2013  8:40 PM

Some of the best coffee I've ever had came from a fellow CigarGeek, kennyg.  He hasn't been on the site for quite some time.

+1 x 1000

Kennyg was a cool guy, and his coffee was incredible.  Kinda miss seeing him on the site.

[forty_caliber]

Greenfairypipe - 1/11/2013  12:47 PM  Home roaster here.  It is an addiction. What kind of roaster do you use?  Where do you get your beans from?[/QUOTE

 

 I use a Gene Cafe off axis roaster  http://www.genecafe.com/.  Over the past few years I've roasted well over 200 pounds of coffee in 1/2 pound batches using this machine.  It's still going strong.  A well built quality product.   It is very simple to operate.  My favorite feature is the off-axis roasting chamber because the beans are constantly in motion and roast evenly. 

I buy most of my greens through Tom over at SweetMarias.com.  They are a pleasure to deal with.  I've used other online vendors but keep coming back.  Tom really knows his business, travels to many of the countries to personally supervise the purchase.  I believe that he represents his product with the highest of ethical standards and his reviews are top notch.  What you see is what you get.

 

 .40

[Greenfairypipe]

I use a Behmor 1600.  I love the thing.  I also do 1/2 pound batches.  I get all of my beans from Tom as well.  He really knows what he is doing with the blends.  Right now I'm in love with the classic esspresso blend.  The espresso monkey is pretty good too.  I'm not a huge fan of SO espresso. (I know I'm in the minority.)  I prefer the flavor combinations you can only get from a blend.

[87North]

Greenfairypipe - 1/11/2013  7:03 PM

I use a Behmor 1600.  I love the thing.  I also do 1/2 pound batches.  I get all of my beans from Tom as well.  He really knows what he is doing with the blends.  Right now I'm in love with the classic esspresso blend.  The espresso monkey is pretty good too.  I'm not a huge fan of SO espresso. (I know I'm in the minority.)  I prefer the flavor combinations you can only get from a blend.

I like both... I'm just getting into roasting using a stove top popcorn popper to roast.  Just made up 3 batches of various beans the other day for the first time, but have been pretty pleased with the outcome.  A couple of decafs from Sweet Marias, and then I also picked up some Tanzania peaberry, which is one of my favorite single origin varietals...  Another hobby to get caught up in I'm afraid.

[washington]

I've been roasting about 12 years. It's a great hobby and, once you buy the roaster, grinder, etc, a cheap way to enjoy great coffee!

[Greenfairypipe]

washington - 1/24/2013  1:57 PM

I've been roasting about 12 years. It's a great hobby and, once you buy the roaster, grinder, etc, a cheap way to enjoy great coffee!

Couldn't agree more, except if you are looking to upgrade your equipment.  I get the itch every now and then, but luckily I don't act on it.  I use a rancilio silvia espresso machine, which I wired a PID into and a baratza vario grinder.   I've been eyeing the baraza strega espresso machine, but keep fighting back the urge.

[washington]

Hey, we're like brothers or sumthin; I also use a Behmor... and a Vario...and buy from Sweet Marias

I havent gotten into espresso yet; use a Techni Vorm. Enjoying a cup of Sumatra Gayo right now

[Greenfairypipe]

washington - 2/14/2013  7:39 AM

Hey, we're like brothers or sumthin; I also use a Behmor... and a Vario...and buy from Sweet Marias

I havent gotten into espresso yet; use a Techni Vorm. Enjoying a cup of Sumatra Gayo right now

Brothers of the leaf and brothers of the cup

[NES Tek]

kennyg made some tasty beans!
I'd love to roast my own coffee. Some day.

[nirab]

never thought about roasting my own, but I do love a cup of french pressed coffee!