The CA Fraternity of HomeRoasters (we dunnit)

[Mister Moo]

I could live without fresh roast, but why? Once you dip your toe in, it's hard to go back.

Poppers - two years, excellent learning devices
SCCO - many years, roast a pound with perfect control
MooBQ - 2 months, two pounds - stand back

Anyone else here roast their own?

[D_A]

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

[Twill413]

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

[shade]

Popper
FR8
Gene

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

[FXAdam]

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.

why yes I do

[donjefe]

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

[replicant_argent]

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.

[backwoods]

I am the owner of a well used SCCO machine. Most of the roasts are for me and the wife but I have been doing more roasts for friends and family


hmmmm where are the coffee smilies

Hottop in the house!

I haven't had any fresh coffee in over a week, I have the shakes, my eyes are blood shot, and I keep waking up in the fetal position on the floor at night....

[King James]

have been using an SCCO for a few months and love it

[Gargoyle]

I just upgraded from a West Bend Poppery to an I-Roast 2. I would have loved to get a drum roaster or something with more capacity, but I can't justify that purchase yet.

[trogdor]

Heatgun/metal bowl, on the gas grill. Max batch size is about 2/3 of a pound.

[novasurf]

Can I join?....

[replicant_argent]

Originally Posted by novasurf

Can I join?....

Sorry pal, no rookies, Norman.....



Tell us a story, Unca Norman.......

[gvarsity]

Go moobbq! I have some green beans waiting but haven't had a chance to roast yet. Soon. Soon.

[Mister Moo]

Norman is so full of beans.

This thread is useless without PICTURES!!!

SCCO is the 1-lb cat-daddy for the homeroaster who wants low price, quality and a little project.

MooB'Q is pretty cool but it isn't a great place to start. A popper is or, even, an SCCO. An SCCO really iis a great place to start and, possibly, the last roaster many people would ever need.

[Bigwaved]

I am about at 95% home roast and 5% local roast when laziness or business takes a hold

[Cigargal]

I-roast, therefore I am...two years now.