What's coming out of YOUR roaster?
- Thread starter joel
- Start date
What are you trying different for African greens?
A much lighter roast. City/City+ rather than Full City+
Guatemala Huehuetenango for my uncle. He likes it DARK!
Well into second crack. 20% loss.
I also roasted an Ethiopia for myself. 15% loss, and that was pushing a little dark for me.
Well into second crack. 20% loss.
I also roasted an Ethiopia for myself. 15% loss, and that was pushing a little dark for me.
First batch of the night. Some Ethiopian Yirg at 15% loss.
Second batch. Came in at 15% loss too. Two batches that came out exactly the same. Luck was on my side.
I have favorite saying, it is why screw up something good like coffee beans, let a Professional Roast them. Good friend had Coffee, Gift Shop, and Event Venue. Sadly he sold business, new owner is opposite of OCD, 
He was great at making Coffee, Coffee Drinks, because he was OCD, and was detail orientated. Everything had to be right, or you waited until it was. Best Cup of Black Coffee I ever had.
One of the Mysteries of Life in How Can Starbucks have such awful Coffee. Their Black Coffee is like top of my worst Coffee I have ever tasted.
My friend say it is Roasted in too big a batch, it is Over Roasted, and alway BITTER. Starbuck make it money selling bad Coffee as Coffee Drink Camouflaged with weird names, sweeteners, and flavor to make BAD COFFEE TAST GOOD.
To ad insult to injury they charge $4.50 up to $7.00 for the experience.
He was great at making Coffee, Coffee Drinks, because he was OCD, and was detail orientated. Everything had to be right, or you waited until it was. Best Cup of Black Coffee I ever had.
One of the Mysteries of Life in How Can Starbucks have such awful Coffee. Their Black Coffee is like top of my worst Coffee I have ever tasted.
My friend say it is Roasted in too big a batch, it is Over Roasted, and alway BITTER. Starbuck make it money selling bad Coffee as Coffee Drink Camouflaged with weird names, sweeteners, and flavor to make BAD COFFEE TAST GOOD.
To ad insult to injury they charge $4.50 up to $7.00 for the experience.
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Hmmm, something in this post is contradictory. Can't put my finger on it.
Hmmm, something in this post is contradictory. Can't put my finger on it.
Starbucks roast quantity, not QUALITY. Never understood how Starbucks survives.
We can agree that!
Part of what Starbucks sells is consistency. I've heard it described that the way they achieved consistency was to roast the coffee so dark that the flavor was all about roast profile and not origin profile. Hence all the nic names they have like Charbucks. Whatever they did, it's working.
Starbucks built the infrastructure upon which my beloved Third Wave Coffee is allowed to exist. I am grateful for that.
I believe that bad coffee should only be consumed as if it were medicine. I'm not supposed to enjoy it; I just need it to work. In that regard, I'll take 7-Eleven over Starbucks.
I believe that bad coffee should only be consumed as if it were medicine. I'm not supposed to enjoy it; I just need it to work. In that regard, I'll take 7-Eleven over Starbucks.
Finally remembered to grab a before and after of this Panama dry process. It's a bit funky and I kinda wish I didn't buy ten pounds of it. It was fantastic the first few times but admittedly I'm growing tired of the fruity coffee. Went a bit darker this time to see if I can draw some chocolate out of it.
14.0% weight loss 23.5% development time.
14.0% weight loss 23.5% development time.
Curious how long you're letting it rest?
I typically roast on Saturday and allow it to rest in an airscape container for a week.
I'll likely pull my first shot with this next Saturday.
Nice. I have never bought the fancy coffee storage containers.
I bought it before I started roasting my own coffee. It's served me well at this point just from the amount of coffee it's held. I also appreciate that it is ceramic and cleans quite easily with the wipe of a damp cloth. I certainly don't think they are necessary, and likely even less necessary for home roasters.
I feel like freshly roasted coffee off gassing is plenty effective from a storage perspective.
First batch of the day is Panama Red. Done to just over 14% loss.
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