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Do's and Don't of electric roasters
So here I go! I just bought a Torrefattore manual electric shop roaster and I have no idea how to use it. I have years of experience with large drum gas roasters (usually Probat) but never with something small or electric. I went back and forth for a long time about it and then I found a really good deal, so, I thought, "give it a shot." I've always wanted to focus more on roasting small batches and forming a sort of customer profile, allowing people to constantly respond to what they are tasting. My goal: educate more people about good coffee by introducing them to cuppings and fresh, quality beans. Easier said than done but the logistics are mostly worked out and I'm about to order my first round of beans and I would love to hear comments/suggestions about using a 2kg electric roaster but no concerns because I'm worrier enough already.
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Permalink Reply by miKe mcKoffee aka Mike McGinness on -
Man just get some ok beans of a few different varietals/origins and start playing with it. See how it responds. Develop some basic bean type profiles. How else are you gonna learn it's characteristics if not by doing! Then put some good beans in it...
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it reminds me of the BBC mockumentaries "Look Around You" where they just give out misinformation to be funny. Look Around You - Germs
I hear you Alun ... It just seems like the author doesn't even know what meaning of profiling is.
He seems to be trying to be forcing light roasts on people.
I don't think all dark roast is bad and oil in a bean does not always mean a rancid or ...
Hmm...an opinion piece?? As a roaster I would say that the pictures shown (which are from Tom at sweetmarias.com) do not actually at ALL relate to profiling, or lack of profiling. It can not be assumed that the dark roasted beans sown - pictures 1...
there are some levels of dumb i can't even summon the energy to be sarcastic towards. what do you say to someone who is just talking out of their ass?
I stumbled across this article based in Houston and i notice the whole article is nothing but misinformation..
http://blogs.houstonpress.com/eating/2009/11/roast_bean_profiling_coffee.php
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Keaton, I agree with the frustration of wasted shots. however thats not our style either. And if the espresso is pulled to 2. oz, then I have no issues with that, I just find few places are doing that. And Jesse, funny enough I was talking with Sc...
The Monmouth way is I guess unique, which is what made them what they are today. In many ways it kind of reminds me of some of the ways coffee is done, fresh, in asia. I guess the key for Monmouth is every cup made, is fresh- not through a animo, ...
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