Please suggest a charge temperature / fluid bed roaster 3 lb batch - Page 4
- Almico
- Posts: 3612
- Joined: 10 years ago
If I wanted big body and chocolate, I'd pick a bean that does that naturally. I don't see the point of trying to squeeze it out of a typical Kenyan. I have a Brazilian Cerrado that is just huge and cocoa-y.queloque67 wrote:So what strategy will you use to get more body and chocolate flavors in your roast. I'm interested in buying this machine.
I know blends are currently out-of-fashion, but I blend almost everything I drink. I roast a coffee for what it does best and then combine it with others to get what I want. It's loads of fun.
As far as the roaster goes, it's a pretty cool machine. I had a funky issue with mine and lost power to one heating element. I spent an hour or so on the phone with Ken over two days trying to diagnose the problem. He overnighted me some replacement parts, but it turned out to be a sketchy crimp on a little 2" connecting wire. Ken wouldn't rest until we found it. A+++ in customer support in my book.
The good news is that I had almost the entire roaster apart and now know it so intimately that I could be the east coast service tech for Artisan 6 roasters! I'm starting a little home roasting business, and it's always nice to be able to fix things in a pinch. I also learned it is not only an excellent design, it is very well built as well.