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Found 48 results

  1. Hi all. I have an opportunity coming up to meet the GM of a local up-scale hotel with a view to them purchasing my coffee beans as they are keen to be seen to purchase locally wherever possible. This place is well known for exceptional quality in everything they do. My question is not "how much should I charge?" as I can work this out from the cost of the inputs. Rather, I was wondering what a place like this might be paying already for their coffee beans.I know I should be able to make the case for buying fresh, local, quality etc; but they are a business and will be focussed on cost control! So I dont want to suggest a price beyond their willingness to pay. I realise that my choice of bean(s) to supply will be driven by the price they might be prepared to pay ... a lower price from them will probably mean a lower value bean gets used in their blend(s) as I still need to make a margin to make it worthwhile. After selling to friends, family, and work colleagues, this has the potential to be my first wholesale customer. I realise this sort of information could be commercially sensitive, but any insights would be greatly appreciated.
  2. I've been roasting coffee for just over a year. I don't drink a whole lot of coffee (though my consumption has more then doubled since buying the Brewtus) but since Feb 2014 I've gone through about 20kg of Greens. For less than half of that I've been roasting with a modified gene cafe (240v element with dimmer mod). I've tried a number of different profiles all with varying degrees of success; I've had a few roasts that were bad and a few that stood out as good, but mostly they've been underwhelming. Lately I've been using about 900 watts for 1.5 minutes (temperature gets to approx 100c) before pushing up in stages of 1000 and 1100 for 1.5 minutes each, and finally 1200 when the beans turn yellow. I've been using this for beans that were very dense as I was worried about underdevelopment and wanted to get the beans warmed up to a consistent temperature before pushing to first crack. Tonight I used the same profile on a very open looking bean from Bali and it appeared to take to the profile well, hitting the first pops of second crack 11.5 minutes from the beans starting to pale and expand, and 8.7 minutes from turning yellow. There were never any signs of tipping or scorching at any point in the roast. Time from yellow to first crack was 5.5 minutes (would prefer 4-5 minutes). First crack lasted 2.5 minutes exactly (from very first pop to very last). My problem with this roast (and I haven't tasted it yet so this is all theoretical) is that the time from the end of first crack to the beginning of second was 42 seconds. So I'm worried that I'm baking the coffee. I read Matt Perger's article on roasting in which he refers to the "flick of death" as being an increase in the rate of rise after first crack. My logic was that the less time spent at +160c the better as that would avoid caramelizing too many sugars, this is why I was trying to end the roast at my desired depth quickly after first crack (while stretching out first crack). Perger suggests a slowing of the rate of rise produces a sweeter cup with more complex flavours and my profile will result in a coffee that tastes flat and dull. Looking at my recordings I see temp was rising at a rate of 5c/min going in to first crack. I cut power to 1050 about 15 seconds after the first pop and from there I can estimate bean temp. According to my information first crack starts at 205c, is underway at 212c and finishes at 219c. First crack started at 13.5 mins and hit rolling at 14.5 mins, indicating a rate of rise of 7c/min. From 14.5 to 16 minutes (when first finished) the beans gained another 7c (a slower rate of rise). However second crack starts at 234c. So 219c to 234c in 42 seconds is a ROR of over 15c/min. Obviously this indicates a huge "flick of death". More like an uppercut. I'm guessing this is made possible because the beans have lost moisture and they take on heat a lot easier. Anyway, my question is, how do I avoid this when roasting dark? Is the only option to have a much larger drop in temp (power) at rolling first, rather than a slight drop at the start? Logically I should be able to stretch out first crack and achieve a slower ROR this way, but I'm worried about caramelizing too many sugars by having a long time between first crack and the start of second after reading this: http://www.coffeeshrub.com/shrub/content/stretching-out-roast The article above has really helped me bring my roasts along and I've been able to manipulate the beans to how I want them with some good success, making me think the information here is quite reliable. Can anybody chime in here with their experience of using the gene and avoiding stalling/baking. What kind of power do you apply at the different stages?
  3. I've had the Quest for a while but not really done much in terms of roasting to date. I like to try to learn from people that have experience before setting off on my own, so was hoping somebody might have an interest in meeting up to do some roasting. Especially good for me if you have some experience with a Quest or roasting in general. I'm based in Bramley just outside Basingstoke, in case you wanted to visit me, or I'm happy to travel up to about an hour if we could work out a time (likely easiest by PM.) If visiting me I have coffee machines and grinders that I'll be happy to try and make tasty beverages with - whilst we roast :-). Let me know if this might be of interest. Thanks for reading.
  4. bongo

    Roasters in Cardiff

    I've moved from Bath to Cardiff, meaning I can no longer (easily) visit Roundhill Roasters at the farmers market on a weekend. While searches on here seem to identify coffee shops, I'd like recommendations for roasters as there must be some. Thanks in advance.
  5. As a non-roaster I'm intrigued by two (apparently) differing opinions from two of our best known roasters, and wondered if any of the roasters on here have an opinion... just out of interest rather than to take sides Square Mile just announced "By popular demand, we're now roasting the Santa Rita just that tad bit differently, to make it a delicious espresso too" However, in a blog post Has Bean's Steve Leighton makes the point that beans should be roasted to get the best result from the bean, not to suit the brew method. (It's interesting reading the comments below this blog post too.) As I don't roast I don't know whether perhaps these two statements are actually not contradictory, and all we're talking about is a tweak. Any views?
  6. emin-j

    Startup Kit

    Hi all, Being a 'new starter' what basic kit would I need. Looking to Roast probably no more than 100gms per week. Currently using a Delonghi Filter Coffee machine and a Delonghi blade type grinder Have recently bought some Beans (ready roasted) from a local roaster and they are El Bosque Amatitlan Guatemala and they made a delicious Coffee.
  7. Hi there all, Im looking for some advice on roasting at home. Do I need to conform to any law regs to roast in my house ( 1 kg electric coffee roaster)? do I need to have a health inspector visit? I would like to sell my coffee online. Any other advice? Thanks Dominik
  8. Hi, I roast in an over-gas, manual drum roaster, capacity of ~500-550 grams. Roast time to F.C. is ~10m. And..... Never mind 🤒
  9. I would love to know how other people roasts their coffees and see how they get the best out of their coffee bean
  10. Good day fellow roasties! Keeping a logbook of your roasts, well, for some is a necessary evil while others enjoy and excel in handwriting. Especially for beginners it might be a frightening thought to also fiddle with new hard- and software. On the other hand it can come in very handy: automating the task of accurately gathering temperature data (and more) enables the newbie to focus on roast and roaster. Enthusiasts will benefit from the archives they're building, so further self-education is at your fingertips. For a new business, achieving consistent results is one fundamental pillar to set sail, as is inventory management. There is a growing variety of tools out there. So, I've decided to collect info on different roast logging software solutions in a single thread. Please feel free to contribute by replying, I will add your comments to the first post, subsequently. Filling in the blanks might take a while, but let's at least kick it off today Disclaimer: I am not at all affiliated with any of these projects/companies/links | they don't appear in any particular order | there's no claim for the following collection to be complete... whatsoever... this is just a forum post. I. SOFTWARE AVAILABLE FOR FREE (users please donate) 1. Artisan: https://github.com/artisan-roaster-scope/artisan 2. Typica: https://typica.us/ 3. RoastLogger: http://roastlogger.co.uk/coffee/roastlogger/roastlogger.htm 4. RoasterThing: http://roasterthing.com/ II. SOFTWARE AVAILABLE FOR PURCHASE 1. Cropster: https://www.cropster.com/products/roast/ 2. RoastLog: https://roastlog.com/tour/overview/ 3. Roastmaster: https://rainfroginc.com/roastmaster-overview
  11. hummerpreston

    House blends

    Really interested in peoples views on House Blends - the likes of Starbucks, Costa, Nero I owned 3 coffee shops in the 1990s which we roasted inhouse for and my muscles still remember lifting 60kg sacks of green beans. We sold them in 1998 so were kind of early in the coffee revolution Putting the roasting to one side -just interested in views from people who know about the makeup of the blends -clearly they are blended for maximum consumption I am assuming the basis of most house blends is Santos - If anyone wants to correct me or set me straight really pleased to hear
  12. The guy in this video reckons it's hours up to 7 days after roasting Any longer and it's stale? I new fresher was better but is this the case?
  13. First test roast on my new rig. Colombian Excelso from http://www.yorkcoffeeemporium.co.uk Roasted at 235 (target) Removed from heat just after second crack (9 minutes) 18.3% weight reduction Accidentally deleted the temperature graph sorry Any advice/comments would be welcome
  14. h1udd

    1st roast

    Yay my first roast ... Panicked at 13:30 and hit cool about a minute into 1st crack 234deg (set to 236 but never got there) ... A tad lighter than I wanted, and a few of the beans MM are a lot lighter ... Is this normal for MM .. I was roast mind 230g MM in a gene 101
  15. Vieux Clou

    Maragogype

    Got a kilo of Maragogype the other week out of curiosity. First roast (Gene CBR-101, pre-heat 250°C, 194° at start, FC @ 250° at 9 min, reduced to 220° for 5 min more) was a bit acid despite being fairly dark. I'm wondering how others handle the stuff. Any suggestions?
  16. xygorn

    Green beans

    I've just started roasting with a popcorn popper and my first bag of green beans (Sumatra Jagong Village from Rave). By roast #4, I got something drinkable, and by #6, I got something enjoyable. Since this is my first bag of beans, I don't really have a lot of experience to go on, but it seems like a fair number of the green beans have issues (gnarly, pitted, small, blackened). Should I be going through my beans and picking these out, should I just toss them in with the rest of the batch? I've included pictures of a random sample of beans, and another of some with issues. - Ziggy
  17. We have an excellent coffee firm in Surbiton, Coffee Traders that supply beans and machines largely to the trade across Southern England. For £15 they do a really in-depth tour and talk. We went on Saturday and can thoroughly recommend it. We got to see the 2 roasting machines in action, the lovely old French (I think) manual one in the picture and the horrible modern German automaton you can just see in the background. You also get to taste loads of coffee, learn how to do cupping, learn how to use various machines and they even showed me how to do some latte art. The only downside was that they let slip to my wife how much my machine and grinder cost... All in all 3 hours and 15 quid well spent.
  18. ColinJ

    Hi All

    I've been roasting with a Gene Cafe for about a year now and definitely have the bug
  19. I got this from Crankhouse in the form of a link about taking part in his first competition https://www.crankhousecoffee.co.uk/blogs/news/competition-and-growth If you read it through there is a discount code at the end One point of interest for me was in the results: The 4th placed guy was from Roastworks. They were the outfit that were supplying some rather good beans I found at Waitrose this year
  20. Okes folks. ..., on with my journey of stepping out of the box. A bit. Over time. When I started home roasting some years ago, it didn't even feel like it was such an infectious thing. Obviously, I began for a reason, namely for the sake of decent espresso. Intrigued by all the different taste notes there were to discover, I dug deeper and deeper into the topic - reading, roasting, talking to roasters, buying greens from around the world, reading cupping notes where available, helping out in cupping sessions of Quality Management and Product Development at a coffee company (they would employ a contract roaster, so no hands-on experience there). Every time we had guests over, we received appreciation of some kind for what nice coffee we would serve them. It got me thinking. And investing Home roasting becomes a somewhat expensive hobby, once you reach a certain level (of equipment that is). And if you want to take something with you along the way, education-wise, then roasting one batch every two weeks doesn't get you that far. So I started sharing roasts with interested friends and family, accumulating a >3kg weekly average. Some asked me why I wasn't selling the stuff... one of them being a dear friend who runs a nice little restaurant around the corner. He offered to list my coffee, exclusively. Well, that got me thinking again. And calculating. A couple months back, I decided to give it a shot. And that's where it all got a bit complicated. Not in a totally bad way, but dealing with officials can be as frustrating as a power outage approaching second crack. So everything took a while, first and foremost I needed to obtain a permit to build a plant. Planning to roast in a dedicated space in our house, there was discussion around applicable designation of areas. Per se, local legislation will not distinguish between a small craft business and a fully automated industrial roasting plant with an hourly output of several tons. Nobody wants such a monstrous facility next door in a residential area, however, we were lucky to have exception handling processes in place. Gotta love my country for that! So the verdict is in: I may roast up to 1,000kg per year, up to 10hrs a week. It might sound a lot to folk like me, but I know we wouldn't be able to make a living from it alone: growing beyond these limits means moving out to an industrial quarter nearby. But hey, it could be worse! Working a side-job from home, earning local reputation, learning how to actually run such a business at minimal risk... The goal is to provide freshly roasted coffee to the region we're living in. Local roasteries are scarce, as is decent coffee. Our little business will not pivot around beardy hipsters in the first place, but rather focus on a coffee-to-the-people approach. Finding the balance between quality and pricing is key. As we don't need to stress it, marketing/sales/distribution shall stay super low-key. I'd like to rely on word of mouth and see where it gets us. Now, on paper the company is up and running. Until construction is finished, no selly selly. But I've got plenty of other things to clarify, anyways: - Business plan - roughly done. - Floor plans: done. (needed to obtain permit) - Collect building and equipment offers: done. - Apply for (subsidised) financing: WIP. - Obtain bean samples: WIP (one supplier missing) - Sample roasting, cupping, selecting: WIP (one supplier missing) - Company name: done. - Logo/CI: done. - Website: WIP. - Email address: done. - Business phone line: WIP (split business from private, what a crucial bit!) - Choose packaging: WIP (almost there) - Order branded cups* - WIP (two samples each ordered last week) - Book keeping: currently outsourced (due to lack of profound knowledge, Mrs. Hasi will learn along) * espresso, flat white/americano, cappuccino - can't enter gastronomy without around here. Please feel free to point me towards anything I could be missing or wishing to have thought of before Also, I might simply have forgotten to put it down. I'm going to post further progress as it happens, looking forward to any responses along the way!
  21. leodis

    North Star coffee.

    These are my local roasters and I find them amazing, any other lovers of North Star here?
  22. Good evening everybody, sitting in my garage/workshop, I‘m enjoying the first roasts utilising my latest addition to the setup As you can see, I‘ve placed an elephant outside and cut a hole into an OSB in the window frame to enable him inhale the fumes. Elephants just love the smell of freshly roasted coffee, you should see his face right now! Also, I‘m not into these fumes that much, so you should as well see my face right now!!
  23. What do you think about roasting degree of this beans? Is it roasted enough?
  24. I was hoping to find a few volunteers on the forum who would be happy to give me feedback on the first iteration of a website I am putting together for my micro roastery. It's not yet publicly searchable, so could you PM me and I will send you a link. As a thank you for your feedback I would be happy to send you out a free bag of coffee. Regrettably I will need to set a cap on this of 12 volunteers. Thanks in advance - your help will be very much appreciated. And just to confirm that I have had the ok from Glenn to post this request to the forum
  25. RazorliteX

    Cbr1200

    The roaster that is, not the bike. If anyone is selling one or could point me in the right direction that will be great thanks.
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