Day after Day Job: Our Weekly Series on Home Roasters Turning Pro
Part 3 The Heat is On
Roasting is important. I’ve said it in every single other place and I will continue to say it again and again. Don’t tell me, or anyone, that you roasted the coffee so that you wouldn’t show too much influence over it, that you’re letting the coffee shine on its own. That’s ridiculous and misplaced humility. Roasting is not that incredibly difficult but it does require attention and care, just like cooking anything well does. You do need to have equipment that gives you some control over the energy input and the airflow, allows you to take accurate (or at least consistent) measurements, and has a trier that you can use to observe what is happening to the coffee during the roast. Can you achieve amazing roasts on your air-popper, Behmor, or other home roasting machine? Emphatically yes, but working at a commercial scale with any kind of efficiency, while at the same time being able to have control over shaping the roast, requires these utilities.
I don’t care about your logging software. I don’t. Is logging and keeping records of your roasts important? Absolutely, but it is not nearly as important as a sample trier that allows you to get a decent sample so that you can see and smell what’s happening to the coffee. You also need to be able to hear the first and second cracks. Coffee is not ones and zeros, and if you’re roasting to numbers instead of what is...