after a year of home roasting …food
It is not all that hard to roast decent coffee at home. The trick, for me at least, is to remain open to different flavor profiles and to accept a few degrees of variation from roast to roast. That counts double if you are a little less scientific in your process.
I use a Gene roaster from Burman Coffee Traders. It is appealing for its capacity and I was initially lured in by the promise of repeatability implied by digital timer and temperature settings.
I like the machine enough, but I find I have to watch it through the end of roast and use my judgement … just like with 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 is nice when you drink as much as I do. I look forward to trying more central American coffee when I am down there again. Particularly from El Salvador which strikes me as worthy of a little economic support.
And roast profile? I have followed the traditional path from French and Italian toward ever lighter roasts. Full city plus will do nicely. I’ll freely admit I haven’t graduated to an appreciation for lighter roasts with, gasp, green notes. Time will tell.