Does HB really need a Home Roasting forum?

[another_jim]

We are trying out a Home Roasting forum. I've posted an announcement that has some of the reasons for doing this.

What do you think, thumbs up or thumbs down?

[miKe mcKoffee]

I voted thumbs up even though need is such a strong word, so it's questionable. Beneficial highly likely.

Generally speaking yes I use different roast profile(s) for roasts targeted for straight shots versus Americano or Cafe Cremas (or other coffee strength brewing methods.) Part of this came from discussions with Chris Tacy and Barista competitions, specifically machines temps being set ~200f and Barista must use blend appropriate for said temp rather than being allowed to tweak machines temp to suit a given espresso. I'd already been using relatively slower profile or profiles for straight shot targeted roasts and decided to work on tweaking for profiles for ~200f shots regardless the blend or SO. Slower being 14:30 to 16 minute Caffe' Rosto roasts, 5 to 6 minute start of 1st to end of roast, not super long total acidity killing roasts but rather mellowing profiles. (Compared to my "coffee" roast profiles 11 to 13 minute ranges with 3:30 to 4:30 start of 1st to end of roast.) But not necessarily darker roasts for espresso. Typically I roast my espresso blends ~FC.

IMO before attempting to create one's own blends it takes boo-koo experience getting to know single origins. Gotta know 'em before you can blend 'em! It's really only the past year I've started creating my own espresso blends, now into my 6th year home roasting. (Doesn't count making blends based on other's work like your '03 WTC blend I replicated with great success.) The past 6 months I've only created two blends, both knock out winners. Compared head to head with Zoka Paladino, Stumptown Hairbender, Intelligentsia Black Cat, Olympia Big Truck & Batdorf & Bronson Dancing Goat roasts/blends. Les (of Thor Tampers) recently rated shots I pulled him of my Summer Jam blend one his top 5 shots in 2006. And I think my newly created Winter Solstice blend even better! (just now on day 5 rest of first roast)

Justify my existence? No need. But then didn't serve Honey Baked Ham or some other "Professionally cooked ham" for Christmas dinner either but rather spent 3 days prep and cook on whole butcher cut ham (including 16 hour hickory/apple/maple low smoke before hickory/apple/maple smoke cooking) with Vermont med amber maple syrup, orange marmalade plus zest of a clementine orange, allspice, wasabe and ginger flame fired on glaze at the end. Which of course has nothing to do with espresso!

[Zzyzx]

If you look at the history of the Home Roasting Talk group on the coffeegeek site:
3,232 Topics
and
27,806 Posts
It appears to be a winner over there

For me personally, home roasting is a big deal and the information on such a group would be very beneficial.

ZZ

[HB]

The popularity of the home roasting topic elsewhere was actually my strongest argument against creating one on HB. But Jim and Abe made a convincing argument that home baristas seeking "a guide to exceptional espresso" would necessarily include home roasting. And when Jim agreed to lead the forum, well, I couldn't say no.

[miKe mcKoffee]

The popularity of the home roasting topic elsewhere was actually my strongest argument against creating one on HB.

But since the mentioned "elsewhere" is a site that routinely (when running at all) runs like molasses in January and is often down it's a site personally I seldom frequent anymore, just too frustrating. There are of course other very active and usually alive home roasting discussion sources besides CG. But none that I know of with the narrower focus of roasting and or blending for espresso.

[HB]

But none that I know of with the narrower focus of roasting and or blending for espresso.

Exactly. Abe put it even more bluntly in a private note that I'm sure he won't mind me sharing: "If HB's mission is to improve the espresso experience, this is a blind spot we should attend to. Again, it is not about giving home roasters a new forum, but rather leading the regular non-roasting HB into that dark room."

[tmaynard]

What do you think, thumbs up or thumbs down?

This (and the datestamp on your post) may explain why this forum doesn't appear in the index -- but that doesn't explain all the older posts already here.

Anyway, I'm voting TWO THUMBS UP for retention of the forum. Needed? Possibly not. Desired?? Definitely so.

From the larger view, "Home Barista" would not necessarily include home roasting as a topic -- baristas are rather removed from the roasting process. However, after the qualtity of your grinder, what's the next most recommended item: the freshness of your beans! Sure, you could also sponsor/populate a "Local Roasters" forum -- in fact, that's not a bad idea! -- but home roasting ensures the freshest beans on earth, so why not include it?

And, while I have your attention -- and have thought of the idea, a regional local artisan roaster list/forum might also be a very good idea. There are a couple within an hour's drive of me (Chicago), and I'm sure others could recommend more. Open it up to the country and world! It could become the Craigslist of Coffee!

t++

[miked]

Thumbs up. If you are reading this, explanations and reasoning are too obvious to take up space.

Mike

[jesawdy]

OH NO!!!! Well, actually I voted yes.

This is the slippery slope I have been hoping to avoid! It's not like I haven't been reading up on RK drums or searching eBay for Hottops. Fortunately for me, I have a local roaster that I like and sells his espresso blend (roasted) to me at "bulk" pricing. This keeps me from attempting to use the "quasi-argument" that home roasting is cheaper than buying roasted coffees.

Devils begone! Let's see how long I can resist...

[howard seth]

Yes - Almost all the coffee I drink is home roasted - and good home roasting ideas always welcome.

Howard

[harris]

With proper attention this forum is a good idea. A change in the forum name, to what I don't know, as a reminder of the focus might help. Espresso Roasting?

Happy New Year,

H

[prof_stack]

Exactly. Abe put it even more bluntly in a private note that I'm sure he won't mind me sharing: "If HB's mission is to improve the espresso experience, this is a blind spot we should attend to. Again, it is not about giving home roasters a new forum, but rather leading the regular non-roasting HB into that dark room."

+1

I also second the notion that it would be good to learn more about roasting with an espresso goal in mind. CG always has a lot of equipment posts and I don't need to read all that here as well.

[OkcEspresso]

I find that this site aggregates most of the active members of the Internet coffee community that I want to leach information off of. Roasting is an integral part of making espresso; whether by a professional or in the garage with a heat gun and those same members contribute to the roasting information bucket. I am very happy to see this new index!

Chris

[Dogshot]

We all know that properly roasted beans are the most important element in the process. And yet, there are probably more great espresso machines out there to choose from than there are great roasters. In my area, there are maybe 4-5 proficient roasters. I recently ordered 2lbs from my favourite local roaster, and one of the lbs I ordered was Harrar Oromia. I was looking forward to this, but when I received it, it had been roasted to Viennese! It was well roasted and carried nicely through a Capp, but the Harrar was pretty much DOA. I have tried a sampling of coffees from a few of the great roasters (Intelligentsia, Fresco, etc.), and have been inspired by their blends and roasts.

Given the importance of the roast, I would love to learn more about the roasting process, and more about how to build/tune home roasters to get what you want from them. I have an i-roast, and I really believe that the control that current home roasters allow over the process is illusory. Sure you can program temp and duration...but these controls barely allow the user to manage the other factors in the process (ambient air temp, heat loss outside the direct air stream) to get a drinkable cup. The Hottops and SC/CO are probably better choices, but how do we get these units to give us multiple successful roast profiles?

So, in addition to the things Jim has listed at the top of the forum, I look forward to exploring and reading about other people's exploration of roasters and the roasting process.

Mark

[farmroast]

We are trying out a Home Roasting forum. I've posted an announcement that has some of the reasons for doing this.

What do you think, thumbs up or thumbs down?

Seems like a natural match to me. I roast better from the wisdom and experiences of great Barista's.
Ed

[timo888]

I don't home-roast. Someday maybe. But I would be an avid reader of the forum nonetheless. It is a pleasure to learn from folks who are willing to share their expertise and the fruits of their experience.

[CoffeeBeau]

Thumbs up for espresso home roasting. My new RK is kicking.

Bob

[TUS172]

As one who loves espresso and one who also home roasts I naturally voted yes. I have had my share of "learning experiences" and I still consider myself a beginner in the realm. But I consistently enjoy my roasts over many I have tasted from Mount Desert Island Maine to Albany NY (my stomping grounds) in the past year. Why? Well it has already been stated here and at the other mentioned sites a million times... As one grows more competent at roasting and develops a taste for certain varieties of SO or blends that person can have, at their leisure virtually anything at home that suits their taste, while the local Starbucks or espresso bar may only have a few options and none of them that suit what the home roaster wants... I drink what I like best every day and I don't rely on the commercial or professional roaster to roast something that I may like or not... then I'm paying for a substantial amount of substandard espresso for my tastes. Some people drink single malt scotch; did they start out drinking scotch and loving it... I highly doubt it... No they developed a taste for it. Some people love their espresso with a tablespoon of sugar others don't... so how can anyone state that home roasters like their espresso even though it is substandard. By who's standard? The guy that has to go down to the local store or online to buy a quantity of espresso at some ungodly price? Then one could say the only reason you like it is because it cost you an arm and a leg! I've had $150.00 bottles of wine that I did not like it at all but was I going to admit that in front of guests or others that raved about it in the local wine club?

That having been stated; everyone makes mistakes and I am sure that many would benefit from an open forum on this thread without threatening the rest of the forums at all. I am fairly new to this site and am thoroughly enjoying it. However when I began a conversation on espresso variety on the Lever Machine forum I was appropriately guided to the proper forum. So please don't feel threatened by avid roasters on this site. I know I will be good and respect the site for what it was originally designed. I expect that the majority of the roasting enthusiasts will do the same.
End of Rant...

[Mark08859]

Just because myself and others don't roast our own doesn't mean this wouldn't be a legitimate forum. It provides an avenue of communication for those who do home roast. When it comes right down to it, isn't that the purpose of a good forum?

[IMAWriter]

Thumb way up...the other one, is as my wife says up my a**