calabash
Full Member
Posts: 560
Favorite Pipe: Baki meerschaum, 1972 Dunhill
Favorite Tobacco: C & D Yorktown, Stokkebye Luxury Bullseye Flake, Gawith St James Flake
Location:
|
Post by calabash on Aug 30, 2019 4:29:39 GMT -5
Any home coffee roasters here? I've been doing it about 15 years.
My current machine is a Behmor 1600, a drum roaster with one pound capacity.
The downside is you become a coffee snob, because you never find coffee as good as yours away from home.
Not many better things in life than a morning pipe and mug of freshly ground and brewed coffee.
|
|
Deleted
Deleted Member
Posts: 0
Location:
|
Post by Deleted on Aug 30, 2019 4:34:11 GMT -5
A noble hobby I don't roast but I do fresh grid and can affirm normal coffee outside of the house is not good at best. There should be some roasters around this site somewhere.
|
|
|
|
Post by roadsdiverged on Aug 30, 2019 4:39:08 GMT -5
I've thought about it, but, like many things, it never got passed the thought process.
We have a small coffee shop in town that roasts all of their stuff in house. Between them, and flowers bakery, it smells wonderful downtown.
|
|
|
|
Post by kbareit on Aug 30, 2019 5:01:53 GMT -5
I probably should roast my own. I had a customer that I used to repair his roaster and was showed the process. He was caught selling stuff other than coffee and is on a nice vacation at club fed.
|
|
|
|
Post by Darin on Aug 30, 2019 7:30:07 GMT -5
I've got the Behmor 1600 as well and have used it for over 12 years. One of my preferred sites for the green beans is Sweet Maria's and I've used them for about as long. What's your preferred setting on the roaster? I just go with the fastest temp and use my ears and nose. Also have learned when to pop the front door open to slow down the roast.
|
|
|
|
Post by Legend Lover on Aug 30, 2019 7:40:11 GMT -5
I've thought about it, but, like many things, it never got passed the thought process. We have a small coffee shop in town that roasts all of their stuff in house. Between them, and flowers bakery, it smells wonderful downtown. There's a coffee roaster near where I work...the place smells like burnt toast - not a brilliant aroma. |
|
joeman
Full Member
Posts: 566
First Name: Joe
Favorite Pipe: Grabow Hillcrest
Favorite Tobacco: Sutliff Barbados Plantation
Location:
|
Post by joeman on Aug 30, 2019 8:24:48 GMT -5
My daughter's guy is a pro. He's been roasting for many years, and has taught lots of coffee shops in town how to do it right. His roaster is commercial, I'm guessing it's capacity to be 10 - 15 lbs, just by sight. His coffee is by far the best around, at a little place called 'Coffee Underground' in Greenville, SC on Main street...and yes...you go down a set of old cement stairs off of Main down to a lower level...thus, under ground. Great atmosphere there as well. Wife and I are going there today. :-)
|
|
|
|
Post by Ronv69 on Aug 30, 2019 12:09:02 GMT -5
Any home coffee roasters here? I've been doing it about 15 years.
My current machine is a Behmor 1600, a drum roaster with one pound capacity.
The downside is you become a coffee snob, because you never find coffee as good as yours away from home.
Not many better things in life than a morning pipe and mug of freshly ground and brewed coffee.
I try not to try things that are time intensive or expensive that would spoil me for anything quick and readily available. My French press is all the spoiling I can can handle on coffee. |
|
calabash
Full Member
Posts: 560
Favorite Pipe: Baki meerschaum, 1972 Dunhill
Favorite Tobacco: C & D Yorktown, Stokkebye Luxury Bullseye Flake, Gawith St James Flake
Location:
|
Post by calabash on Aug 30, 2019 13:30:35 GMT -5
I've got the Behmor 1600 as well and have used it for over 12 years. One of my preferred sites for the green beans is Sweet Maria's and I've used them for about as long. What's your preferred setting on the roaster? I just go with the fastest temp and use my ears and nose. Also have learned when to pop the front door open to slow down the roast. I also use Sweet Maria's for almost all of my green beans. I start on the highest temp setting (5). When I hear the first couple cracks I turn it down to 3 to lengthen out the roast time. If I ever let a roast get into second crack, it's because I was daydreaming and F'ed up.
Do you have a favorite country or region? I've really gravitated to Ethiopian.
|
|
calabash
Full Member
Posts: 560
Favorite Pipe: Baki meerschaum, 1972 Dunhill
Favorite Tobacco: C & D Yorktown, Stokkebye Luxury Bullseye Flake, Gawith St James Flake
Location:
|
Post by calabash on Aug 30, 2019 13:33:03 GMT -5
Any home coffee roasters here? I've been doing it about 15 years.
My current machine is a Behmor 1600, a drum roaster with one pound capacity.
The downside is you become a coffee snob, because you never find coffee as good as yours away from home.
Not many better things in life than a morning pipe and mug of freshly ground and brewed coffee.
I try not to try things that are time intensive or expensive that would spoil me for anything quick and readily available. My French press is all the spoiling I can can handle on coffee. As hobbies go, it really isn't too expensive or time intensive.
The Behmor is about $300, and green beans average $6-7 a pound.
Takes about 20 minutes to roast a pound.
|
|
calabash
Full Member
Posts: 560
Favorite Pipe: Baki meerschaum, 1972 Dunhill
Favorite Tobacco: C & D Yorktown, Stokkebye Luxury Bullseye Flake, Gawith St James Flake
Location:
|
Post by calabash on Aug 30, 2019 13:35:46 GMT -5
I've thought about it, but, like many things, it never got passed the thought process. We have a small coffee shop in town that roasts all of their stuff in house. Between them, and flowers bakery, it smells wonderful downtown. There's a coffee roaster near where I work...the place smells like burnt toast - not a brilliant aroma. They are severely overroasting the beans. We coffee snobs used to call Starbucks "Charbucks", but they generally seem to be better now. |
|
|
|
Post by Darin on Aug 30, 2019 13:47:48 GMT -5
I've got the Behmor 1600 as well and have used it for over 12 years. One of my preferred sites for the green beans is Sweet Maria's and I've used them for about as long. What's your preferred setting on the roaster? I just go with the fastest temp and use my ears and nose. Also have learned when to pop the front door open to slow down the roast. I also use Sweet Maria's for almost all of my green beans. I start on the highest temp setting (5). When I hear the first couple cracks I turn it down to 3 to lengthen out the roast time. If I ever let a roast get into second crack, it's because I was daydreaming and F'ed up.
Do you have a favorite country or region? I've really gravitated to Ethiopian.
I like to try for a long break / rest after 1st crack and then pull it right as the very first sounds of second crack start. Ethiopia and Kenya are definitely towards the top of my list!  |
|
Mac
Full Member
Posts: 834
First Name: John
Favorite Pipe: Ken Barnes Canted Billiard
Favorite Tobacco: Margate, Smyrna, Vintage Syrian
Location:
|
Post by Mac on Aug 30, 2019 14:25:24 GMT -5
Used to roast a lot, but since I moved to near a Peet's, I am a happy camper. I like a very dark roast, not burned however! My now go-to is cappuccino, and have a couple in the morning before breakfast.
Sweet Maria's was my local store - well sort of local- near where my son lives. I have a drum roaster, maybe a Behmor- in storage for years- but it did maybe a half a pound at a time.
|
|
|
|
Post by Cramptholomew on Aug 30, 2019 17:05:03 GMT -5
There's a coffee roaster near where I work...the place smells like burnt toast - not a brilliant aroma. They are severely overroasting the beans. We coffee snobs used to call Starbucks "Charbucks", but they generally seem to be better now. I still don't generally like Starbucks, but their Pike Place is decent stuff. I go through phases of grinding and not grinding. Pike Place is my staple when lazy. I used to use a Chemex all the time, because I'm spoiled on pour-over. Then I found a Kitchen Aid automatic pour over that, believe it or not, delivers equally good brew. I've thought about getting into roasting, but just haven't taken the plunge. We have a really good roaster in town, they do single origin stuff, and well as house blends. Their coffee is great. |
|
Deleted
Deleted Member
Posts: 0
Location:
|
Post by Deleted on Aug 30, 2019 17:35:10 GMT -5
Got the same roaster and been using it for years. Tempted to get the upgraded panel.
|
|
