Thanks everyone for your input so far!

Sounds like I will go with a washed Colombian or Central American that doesn't break the bank but is good enough quality that I am less worried about green defects and can focus more on what I need to fix on my roasting. I will likely go with enough for 25-30 roasts.

The seasoning thing is interesting. I liked that video. It was one of the few Mill City videos I had not watched yet. Sounds like a decent exercise for me as a complete novice with a new roaster. I will also ask in the Cormorant FB group or email Johan. If I find anything interesting I will post here.

LBIespresso wrote:The seasoning thing is interesting. I liked that video. It was one of the few Mill City videos I had not watched yet. Sounds like a decent exercise for me as a complete novice with a new roaster. I will also ask in the Cormorant FB group or email Johan. If I find anything interesting I will post here.

Actually, I now vaguely remember that Johan does test roasts on every machine ... yup, I may be getting old but the memory is still working, albeit slowly - see first post here: The Cormorant has Landed! If he still does that, then your roaster may well be already seasoned ...

From Johan, "Seasoning is definitely a thing, after your 10th roast you'll find that the drum has absorbed the coffee oils, from there its basically seasoned and over time will get better."

What bean?

What coffee do you like?

I find several milder, balanced , washed Costa Ricans my favs for everyday drinking
Similar can be found from many regions, but its always a crapshoot to try

Naturals.....blech , keep them.....pleas e

Strong bold flavors or earthy are ok....now and then...but not everyday. If you roast 8oz to 1 lb, it better be a coffee you like to use it up in 2 weeks



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