SL28ave wrote:Perhaps in agreement with Marshall, I largely disagree with the often stated notion that home roasting is the way to go because it's fresher than professional roasts. I don't only disagree with this when the coffee drinker has a local roaster to get beans from. I think that many great (and essential in many cases) coffees will do just fine when shipped across the country.
Both home and professional roasting can be OK! Roasting is damn tough, though. And at times there are expressions of coffees that only pros will have.
The problem with fresh roasted is not that you can't get it shipped fast enough cross country, you can't economically ship small quantities across country on an often basis. Home roasting gives me the flexibility to have a wide variety of greens to roast and taste at my leisure in the quantity that makes the most sense.
While there is a bit of fiddle factor involved, roasting just isn't difficult at all. A bit of experimenting, logging what you are doing and cleaning up is all that is involved.
I don't begrudge those that buy roasted coffee from excellent producers, why would you begrudge me doing the same thing on a do-it-yourself basis?