Re: Do home-roasters achieve top drawer results?

Sorry, Randy - as much as I respect your experience with this craft
over the years and have enjoyed your efforts to document your
journey, I have to disagree with your conclusion. As I said in
another post, the most delicious cup-o-joe that I've ever had the
pleasure of meeting was a product of my I-Roast 2. The difference
between my efforts and those of a pro is that his are repeatable,
mine are not. I've gotten many roasts that were better, to my taste,
than any beans that I've gotten elsewhere, but it's not predictable.
Maybe 50% of my home roasts are pretty damn good (IMO), 25% are
merely so-so, 15% get tossed, and the remaing 10% are to die for!

-Mike

In article <eo3s22hrjevd710non4af01neorkq2k019@xxxxxxx>,
frcn@xxxxxxxxxxxxxxxxxx says...
"Ken Fox" <morceaudemerdeThisMerdeGoes@xxxxxxxxxxx> wrote:

"diab0lus" <r0cketscientist@xxxxxxxxxxx> wrote in message
news:1143866573.914859.32590@xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
While I am by no means an expert on the subject (in fact my iRoast 2 is
being delivered next week), I think that most people will tell you that
if you obtain and blend quality beans, control the roast evenness and
temperature and know when to dump the beans to the cooling cycle
(whether that's a collander or a switch on your roaster) that you
should be able to create the _same_ quality as a professional roaster
just in much smaller batches.

Sorry, this is demonstrably untrue


And I agree.

[following aimed at the OP]:

There are some reasons to home roast:

- Joy and Pride- You are creating a food product by your own hands
from beginning to end (except for growing and processing) and there is
a great sense of accomplishment in that.

- Cost- Although debatable and with great variance, it is possible to
save money home roasting.

- Freshness- (the most important reason as far as taste goes) Again,
with many variables, but there are plenty of folks who would find it
difficult or expensive to keep themselves in fresh coffee. We use
about 1/2 pound every ten days or so, and I do not like coffee that is
two weeks out of the roaster. But that's me...

But to think that a simple home coffee roasting device (iRoast2,
Hottop, etc.) could replicate that of a pro is wishful thinking at
best. If you buy a decent roaster (say in the $1500-2000 and up
range), and then get some training from someone who knows what they
are doing, and then practice for a year or two, you will be well on
your way at APPROACHING a pro-quality roast.

Can a home roaster, with some practivce and research make very good
coffee? Sure! As good as what a pro can create? No.

Here's a test- buy a bag of one of the Special Reserve coffees from
Green Mountain. If you think that you can duplicate that at home, then
I have a bridge I can let you have on the cheap if you don't tell
anyone about it.


Randy "and Barry Bonds doesn't take Steroids" G.
http://www.EspressoMyEspresso.com



.

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