driggers Senior Member Joined: 26 Apr 2010 Posts: 27 Location: Victoria, BC Expertise: I live coffee
Posted Fri Jan 11, 2013, 1:39am Subject: Have Pavoni, good local roaster. Should I home roast?
I have been brewing espresso on my Pavoni for 4 years, and in Victoria, BC, we have a top notch roaster, Discovery Coffee (you might argue that we have a few other great ones too, but this is consistently my favourite.). So economics and experiment are my only motivations.
I am afraid that I might not get the quality I'm used to with, say, the Behmor 1600. If there is anything wrong with a roast/bean, the Pavoni (aka chrome peacock) will tell you, and I'd hate to make a $400 investment to find that I can't learn to produce something I want to drink.
We consume about 1lb per week, which costs $16. Looks like 18lbs of green coffee will cost me $140 with shipping, which is $7.78. (16-8)*52 = 416 says that this should pay off in about 1 - 1.5 years (assuming I make mistakes, do some experimentation).
But will the roast be up to snuff? Will I get nice crema, sweetness, boldness that I can from my local roaster?
farmroast Senior Member Joined: 13 Jul 2006 Posts: 1,449 Location: Amherst MA. Expertise: Professional
Espresso: Strega,Cremina, MCAL... Grinder: Majors, Dienes Vac Pot: Hellem10 Drip: CCD, and more Roaster: 1kg. DreamRoast
Posted Fri Jan 11, 2013, 7:29am Subject: Re: Have Pavoni, good local roaster. Should I home roast?
There's a lot to learn about fine roasting. It's a learning journey. Not for everyone. Roasting brought me so much closer to coffee and thoroughly enjoy it. Economics can be a positive but probably shouldn't rule your decision. Upgradeitis can effect short term gains. Though resale roaster value is pretty good should you choose opt out at some point. There are many folks who do great roasts at home.
Iluvdabean Senior Member Joined: 7 Mar 2005 Posts: 1,327 Location: Kentucky Expertise: I love coffee
Espresso: La Nuova Era Cuadra/Gaggia... Grinder: Baratza Preciso/K-A Pro... Drip: Bonavita BV 1800 TH Roaster: Nesco 1010/Behmor 1600
Posted Sat Jan 12, 2013, 10:58pm Subject: Re: Have Pavoni, good local roaster. Should I home roast?
I order a lot more than I home roast but I also love roasting. Its just another experience with coffee that I really enjoy. The advantages to me are roasting to my own liking,freshness and storing beans I fall in love with. I have a few pounds of a great Jamaican Blue Mountain,an awesome 5 lbs of a great Chiapas , two or three lbs of a killer San Cristóbal Galapagos and some green Vivaci which is the best espresso ive ever had...overall I probably have 30 lbs just waiting till I need it.
At work I have taken it upon myself to share coffee with my work group. I have two that are really learning to appreciate good coffee. Ive totally wrecked them for Peets and Starbucks which is supplied at work. Heres the funny thing. I had some two year old Columbian green I got from Sweet Marias,a Didier Reinoso & Luis Reinoso micro lot ,a Colombian from La Mercedes, Herrera, Tolima and it was better than any of the expensive roasters coffee I had been bringing in and mine was done on a Behmor. It was that good. So yeah I say get into home roasting. So anyways those beans I bought from Sweet Marias ( the Didier & Luis Reinoso from Tolima) had sat in my storage cupboard for a year and a half.
Now you wont always get results like that but you will be surprised at the results you do get. Its just rewarding and fun.
Skylar Senior Member Joined: 15 Apr 2004 Posts: 139 Location: New Jersey Expertise: I love coffee
Espresso: lelit espresso Grinder: lelit grinder Vac Pot: B. D. Electric Drip: chemex Roaster: wok roast and popper, heat...
Posted Sun Jan 13, 2013, 5:12am Subject: Re: Have Pavoni, good local roaster. Should I home roast?
Roasting in a more primitive way than buying a Bemor is, if you are up for it, a way into a kind of deep communion with the bean. Learning with a far more primitive (and way cheaper) method like a thrift store popper, or Aunt Edna's cast iron pan that she left you in her will or that wok that you haven't used since the stir-frying craze of 1997, means that the only expense is gettin' some beans and having at it.
You will certainly do irrepairable harm to the occasional batch, but will gain great lessons in the smell, taste and appearances that said greens go through and at the end of the day have a bunch o' beans to taste, and if my experience with these methods of applying heat to food stuffs (a pretty good description of cooking, by the way) will have some fun and meet some interesting beans.
Lots of great sources too and continual new crops appear.
Much fun to be had (but then I make my own tortillas too).
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