NobbyR Senior Member Joined: 10 Jul 2011 Posts: 1,925 Location: Germany Expertise: I love coffee
Espresso: Poccino Opus One, Ariete Grinder: Eureka Mignon Istantaneo,... Vac Pot: N/A Drip: Melitta Linea Unica de Luxe Roaster: N/A
Posted Sun Jun 30, 2013, 9:56pm Subject: Re: Why Home Roast?
Well, one could argue that it saves money in the long run, green beans being cheaper than roasted coffee, but that profit is somewhat reduced by the initial costs of a home roaster as well as energy costs. Also it'll take a while to learn the art of roasting. In the end, it's mostly fun to have control over your beans, I'd say.
*** "This drink of the Satan is so delicious that it would be a shame to leave it to the infidels." (Pope Clement VIII on coffee)
Several years ago my local coffee-shop was serving out Guat Huehuetenango and I had to return it because it was foul ...not drinkable.
Last month I did 3 light roasts of a 2 lb sample of the same Huehue following Sweet Maria's instructions, and it was superb. In the instructions there was a comment that if you roast it dark, into the 2CR, it would not be drinkable.
Locally, in Toronto Canada, good coffee can cost as much as $25/lb. My cost, even with high shipping cost ($3.50/lb) rarely exceeds $10/lb. (as roasted). Nevertheless, there is an initial investment for gear and it might take 5 years to write that down.
The big reason is the ability to squeeze the best out of every bean.
Also, since greens store much longer than roasted coffee (duh) when you find a bean you really like, you can stock up in a way that you can't with someone else's roasts. Plus, you can blend to your own tastes, rather than relying on somebody else's tastebuds. Once, of course, you've made enough mistakes to have some idea of what you're doing.
For me its the playing around and the extention of a hobby... Its not just the making coffee then... And also, im a student and a stovetop roaster, so its the only way to afford fresh roast for me... So serveal reasons. And I don't expect it to be better than professional roasters, but I like the playing around.
It's part cost savings, part tinkering, part enjoying good coffee for me. I've only been home roasting for a few months, but the cost of coffee/lbs for me has been almost halved. You get to have a selection of coffee that you enjoy on hand and can switch it from week to week (or day to day) if you so desire. You can also keep a couple pounds of really special stuff on hand and keep if for a few months for a sepecial occasion without having to worry about it going bad.
It does take some practice to get any good at it, I'll be the first to admit it took a few tries to get my coffee drinkable, let alone good. Once you start gettting the basics down, you can experiment a little and see how you like it. Sometimes pushing a coffee a little further into 2nd crack to see how it tastes or trying to keep it lighter. I've even done a couple really light roasts just to see. Not only does it allow you to improve, it also gives you the chance to see what aspects of coffee you enjoy. Before I started roasting myself, I was always drinking dark roasts, now I've found myself slowly migrating into the lighter onces.
Also having ready access to fresh coffee is a great perk as well. There are plenty of roasters that can do 1/2lbs at a time, so roasting a couple times of week would keep you right on the sweetspot for fresh coffee.
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