I had the opportunity again to participate in the home roasting demonstrations at CoffeeCon Chicago this year, which spanned 2 days although I was only able to make it on Saturday.
The convention itself was very busy, perhaps the busiest I've ever seen it. Great coffee was to be had pretty much everywhere, and a fair amount of booths pulling espresso from various origins.
I of course completely failed at taking photos of the rest of the convention, I'll have to find some photos taken by photographers greater than me, and link them here.
The Home Roasting demo was organized by Scott, rasqual
. I took a few pictures of the home roasting demonstration area, where we were provided with plenty of green coffee by Theta Ridge. Convention goers could grab some samples of green coffee as well as the stuff we roasted up as we talked about our experiences roasting and had a good variety of roasters running ranging from a GeneCafe and Behmor to some homemade ones out of popcorn poppers, and the turbo oven drum roaster I made a couple years ago.
The class schedule looked very well rounded this year and there were a lot of interesting class descriptions that I wish I had more time to get to and see. I did catch a bit of the Espresso Q&A that was being run by Andrew Betis of Rancilio, we talked with me about his recent experiments with temperature profiling while pulling a few shots on the XCelcius, which has temperature profiling capabilities. Look for his article on temp profiling in Barista Magazine later this year.
Here we see Scott presenting on home roasting to a group of convention goers, in the back another home roaster Jim is talking about roasting while roasting up some Congo on his GeneCafe.
In the morning before things picked up I snapped a couple shots of the roasters that would be roasting up over 20lbs of coffee during the course of the day:
A Behmor and a GeneCafe
My DIY Turbo Oven drum roaster
Scott and his WMD
popcorn popper turned coffee roaster.
In the Rancilio Espresso Classroom, the XCelsius was the workhorse during espresso classes and Espresso Q&A