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Why Home Roast?
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Discussions > Coffee > Home Roast > Why Home Roast?  
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EspressoRick
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Joined: 23 Nov 2011
Posts: 5
Location: Pasadena
Expertise: I love coffee

Posted Sun Jun 30, 2013, 8:01pm
Subject: Why Home Roast?
 

I'm a long time coffee snob and enjoy making and perfecting my espressos and cappuccinos. Home roasting has piqued my curiosity. This leaves me with the obvious but important question...

Why home roast? Your thoughts, opinions and experience on this matter would be most appreciated.
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EspressoRick
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Joined: 23 Nov 2011
Posts: 5
Location: Pasadena
Expertise: I love coffee

Posted Sun Jun 30, 2013, 8:20pm
Subject: Re: Why Home Roast?
 

By the way, I buy my roasted beans from a local roaster. I go through a pound in about 7 to 10 days and I can taste the difference between 2 day old and 10 day old beans.
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NobbyR
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NobbyR
Joined: 10 Jul 2011
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Location: Germany
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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, when he was urged to ban the beverage)
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JKalpin
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JKalpin
Joined: 28 Dec 2008
Posts: 816
Location: Thornhill, Ontario Canada
Expertise: I love coffee

Espresso: Aerobie Aeropress
Grinder: Baratza Maestro Plus
Vac Pot: Yama 5-Cup
Drip: Krups Moka Brew, BraZen
Roaster: Freshroast+8, Behmor 1600+
Posted Mon Jul 1, 2013, 5:40am
Subject: Re: Why Home Roast?
 

Different beans require different roast levels.

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.

 
Jerry
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GVDub
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Espresso: Londinium I, Arrarex...
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Posted Mon Jul 1, 2013, 8:44am
Subject: Re: Why Home Roast?
 

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.
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EndTwo
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Joined: 13 Mar 2013
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Roaster: skillet
Posted Mon Jul 1, 2013, 11:04am
Subject: Re: Why Home Roast?
 

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.
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RandomTask
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Joined: 30 Jan 2013
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Location: Saskatchewan, Canada
Expertise: I love coffee

Grinder: Barratza Encore
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Posted Tue Jul 2, 2013, 8:25am
Subject: Re: Why Home Roast?
 

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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EspressoRick
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Joined: 23 Nov 2011
Posts: 5
Location: Pasadena
Expertise: I love coffee

Posted Thu Jul 4, 2013, 1:10pm
Subject: Re: Why Home Roast?
 

Thank for your thoughtful replies. I'm not saying I'm going to start home roasting... but... maybe I'll look at some roasters...
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