Experience great professional coffees before you start home roasting - Page 5

Discuss roast levels and profiles for espresso, equipment for roasting coffee.
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danblev
Posts: 39
Joined: Thu Jan 26, 2006 12:39 am
Real Name: Dan Bar-Lev
Equipment: GS/3, Kony, Expobar Pulser, Mazzer Mini, Probatone
Location: Israel
Interests: Cofee?

Postby danblev » Sat Mar 03, 2007 4:43 pm

In my view Marshal is both right and wrong.

When I started roasting I did think that roasting is simple, after 3 years of roasting I think it isn't.

I totally agree that experiencing good coffee is a cornerstone in creating good coffee.

But then, if you don't drink straight espresso you can easily roast for a good cup and if you do espresso then you are in trouble.

My .02 for espresso lovers is actually to start out by reading the How-Tos section (although Jim's paper on Espresso Extraction probably killed the notion of triple espresso). And if you don't really want to home-roast then don't, there are plenty of good roasts out there.

My taking from this thread is that home-roasters need to start doing more roast exchanges.
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Danny