after a year of home roasting …

It is not hard to roast decent coffee at home.  The trick, for me at least, is to remain open to different flavors and to accept a few degrees of variation from roast to roast.  That counts double if you are a less scientific in your process.

I use a Gene roaster from  Burman Coffee Traders.  It is appealing for its larger capacity and I was initially lured in by the promise of consistent results with the built-in digital timer and temperature settings.

I like the machine enough, but I still have to watch it through the end of roast and use a little judgement about when to stop it.  It seems very sensitive to ambient temperatures … just like a traditional roaster.  Sigh.

As for beans?  I am partial to Burman’s Mandelheling from Sumatra. I enjoy the slightly earthy nutty overtones and characteristic low acidity. Especially nice when you drink as much as I do.  I look forward to cupping more central American coffee when I am down there again. Particularly El Salvadorean which strikes me as worthy of a little economic support.

And roast profile? I have followed the traditional path from French and Italian (bakey) toward ever lighter roasts. Full city plus will do nicely. I’ll admit I haven’t graduated to an appreciation for lighter roasts with, gasp!, green notes. Time will tell.