The CA Fraternity of HomeRoasters (we dunnit)

D_A · 10-15-2008, 08:12 PM

I've been roasting with an SCCO for about 5 months now.

Twill413 · 10-15-2008, 09:04 PM

I am still on my iRoar 2. Works like a charm, but the batch sizes are becoming ever more small.

shade · 10-15-2008, 11:45 PM

Popper
FR8
Gene

Been roasting about four years. Nothing beats home-roasted coffee.

FXAdam · 10-16-2008, 12:02 AM

I roasted with a popper for about 6-8 months and then I moved to a different country so I couldn't bring it with me (different power and space issues). I was back in Canada for a few months and got to roast some again then but that's it. I really miss it, especially since most of the coffee you can get here is just not good. Lots of instant. It's kind of terrible.

10-16-2008, 08:26 AM

why yes I do

donjefe · 10-16-2008, 05:52 PM

I've been known to roast a bean or two!

replicant_argent · 10-16-2008, 08:09 PM

I do poppers for quick batches, and have built several SCCOs for my BOTLS. I have learned a lot with both, the learning curve is steep, but short, and I have also come to the conclusion that even when my batches don't come out perfectly... they are far superior to any whole bean coffee available at the coffee shop, or the grocery store. Moo and Tristan have helped me through their knowledge many a time, unbeknownst to them, but I do pay attention to those that have been far mare particular about their roasts than myself. I actually fly more by the seat of my pants on roasts, now, and play with roasting profiles of beans a little, but it almost always comes out a fine product. I must be lucky

I like most of the regions where coffee is produced, whether it be of African, South American, Central, Indonesian, Indian.... I don't really care for Hawaiian or Jamaican, perhaps I should roast some for a bit and see how it is fresh roasted, the only examples of those I have tried have been in a commercial setting. I mainly press pot or espresso my daily brew, but occasionally run a drip pot, moka pot, or cold infusion.

I love my coffee, and I rarely trust those that do not drink it, much as I distrust those people that do not love dogs.

10-15-2008, 08:12 PM	#1
D_A Dave's not here Join Date: Oct 2008 First Name: David Location: NC Posts: 272 Trading: (7)	Re: The CA Fraternity of HomeRoasters (we dunnit) I've been roasting with an SCCO for about 5 months now.

10-15-2008, 09:04 PM	#2
Twill413 Just in from the Storm Join Date: Oct 2008 Location: Milwaukee Posts: 31 Trading: (0)	Re: The CA Fraternity of HomeRoasters (we dunnit) I am still on my iRoar 2. Works like a charm, but the batch sizes are becoming ever more small.

10-15-2008, 11:45 PM	#3
shade Still Watching My Back Join Date: Oct 2008 First Name: Mark Location: Lititz, PA Posts: 212 Trading: (5)	Re: The CA Fraternity of HomeRoasters (we dunnit) Popper FR8 Gene Been roasting about four years. Nothing beats home-roasted coffee.

10-16-2008, 12:02 AM	#4
FXAdam Meep! Join Date: Oct 2008 Location: I'm in Seoul, man. Posts: 65 Trading: (0)	Re: The CA Fraternity of HomeRoasters (we dunnit) I roasted with a popper for about 6-8 months and then I moved to a different country so I couldn't bring it with me (different power and space issues). I was back in Canada for a few months and got to roast some again then but that's it. I really miss it, especially since most of the coffee you can get here is just not good. Lots of instant. It's kind of terrible.

10-16-2008, 08:26 AM	#5
Resipsa Guest Posts: n/a	Re: The CA Fraternity of HomeRoasters (we dunnit) why yes I do

10-16-2008, 05:52 PM	#6
donjefe Still Watching My Back Join Date: Oct 2008 Location: Louisville Posts: 112 Trading: (1)	Re: The CA Fraternity of HomeRoasters (we dunnit) I've been known to roast a bean or two!

10-16-2008, 08:09 PM	#7
replicant_argent Gravy Boat Winnah. Join Date: Oct 2008 First Name: Pete Location: my attorney has advised against giving this information to insane people Posts: 5,326 Trading: (22)	Re: The CA Fraternity of HomeRoasters (we dunnit) I do poppers for quick batches, and have built several SCCOs for my BOTLS. I have learned a lot with both, the learning curve is steep, but short, and I have also come to the conclusion that even when my batches don't come out perfectly... they are far superior to any whole bean coffee available at the coffee shop, or the grocery store. Moo and Tristan have helped me through their knowledge many a time, unbeknownst to them, but I do pay attention to those that have been far mare particular about their roasts than myself. I actually fly more by the seat of my pants on roasts, now, and play with roasting profiles of beans a little, but it almost always comes out a fine product. I must be lucky I like most of the regions where coffee is produced, whether it be of African, South American, Central, Indonesian, Indian.... I don't really care for Hawaiian or Jamaican, perhaps I should roast some for a bit and see how it is fresh roasted, the only examples of those I have tried have been in a commercial setting. I mainly press pot or espresso my daily brew, but occasionally run a drip pot, moka pot, or cold infusion. I love my coffee, and I rarely trust those that do not drink it, much as I distrust those people that do not love dogs. __________________ www.stogietorch.com Some days call for a stiff Pomade.