Below is a collection of this forum's most popular topics. To nominate a thread for inclusion in this list, please post a reply to this message. Remember to check the Resources page for other references. If you are just beginning to home roast, check the Sweet Maria's website...
Home Barista is developing a consolidated space for folks interested in buying or trading green coffee in one easy to manage location. If you are interested in distributing, acquiring, or trading green coffee, this is the thread to do so.
Since hunting down exceptional greens can be a challenge nowadays maybe heads up are in order.
here are a few recent listed lots I just ordered that should have exceptional potential for espresso and/or brewed.
SM Kenya Nyeri Ngunguru
SM Aida Batlle El Salvador Finca...
Hey all. Looking for some advice as I am becoming very frustrated since upgrading my roaster to the Probat.
When I first started commercial roasting I was working on a machine that struggled immensely with airflow. The airflow was insufficient so I learned to roast using very...
I often see holiday blend ideas that kinda just sound like a regular blend idea, like a mixture of a Guatemala, a Colombian, and a fruity African. But to me personally that flavor profile doesn't say anything unique to correlate to the wintery Christmas season. I've also heard...
I thought it would be nice to have a thread dedicated to roast profiles specific to air popcorn poppers.
Most of the roast profiles shared here are based on other - quite different roasting platforms. Beyond a very general sense, these profiles are rather difficult to apply to...
I'm new to home roasting, and I'm using a budget machine (Behmor). So far, I've been roasting in the kitchen under the range hood. It's okay, but smells still linger in our open plan upper floor for days after roasting, and I can smell the roast on the hood itself for days too....
Not set in stone yet but if it goes through, I'm being asked to roast 125 pounds of coffee for Christmas presents. I have a Behmor 1600+. I usually roast 12oz batches. Most I've ever done in a session was four batches, which took roughly 2 hours. So at that rate it'll take me 40...
