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Yeah I have to agree that fresh coffee even with my lack of roasting skills is a major improvement over any stale coffee, that I have ever had anyway.
But at the same time I am aware that a master roaster would do far better than I as they understand the correct profile where as I am just going for it and hoping for the best. I have been pleasantly surprised with every roast so far though so am enjoying it as a hobby.
I must admit when I read the line "if you can boil water, you can roast coffee" from the website in question I was worried. I am sure that pre-programmed profiles on the machine will eliminate some of the guess work though and help produce coffee that is better than stale coffee. You would think that if a cafe owner was prepared to hand over that many bannanas though they must have some passion for coffee.
As far as purchasing roasted beans from a coffee snob point of view I would rather purchase from someone that understands the process themselves such as what Thundergod does.
But at the end of the day it is good that people will be introduced to fresh coffee and numbers of coffee snobs will probably grow as a result. Maybe enough to start our own coffee snob political party
Gonz I take your points but you are preaching to the converted here.
Without having spoken to them Ill give them the benefit of the doubt and hope they are passionate about freshly roasted coffee.
I know my poppered stuff is better than supermakrket rubbish and thats with 5 minute roasts!
Hazel uses a popper for very small batches for regular customers and is looking into BM roasts in future for batch sizes too large for the popper and too small for her commercial sized roaster.
So this places fresh coffee also has to be better than supermarket coffee.
I hope they ARE doing the right thing AND benefit from it because it only spreads our message.
Originally posted by GonzoTv link=1165227167/0#11 date=1165437958
Thundergod,
cant compare a professional roaster and eveything they do in their total job with someone that rents space and starts a "takeaway" bean joint. one has (or is supposed to ) a wealth of knowledge & experience, the other is someone jumping onto coffee bandwagon with the latest (only its not the latest) fad, & dosnt need to knwo antying about coffee or blending, only how to chuck a handfull of SO beans in a roaster, set the time according to a set of printed instructions or 15 minutes "advice" from the importer of the machine & whalla, hands over some instant beans.
a shame, as this reduces a real profession (and a way of life) that takes years of work and a great deal of committment & investemt to just another kind of franchised shopping mall thingo where you can put a 16 yo in charge after an hours training.
dont confuse cycnicism with realism, there was no no cynicism in former post or even this one. You posted a topic, I replied honestly and in the spirit of cooperation as did others.
as stated been done before but generally without success. will possibly have a better chance of success now due to ever increasing interst in coffee.
G.
Gonz,
with all due respect, I think you may have missed something....
WE ARE HERE FOR FRESH COFFEE!
CS is so successful because people here demand better....We are sick of 2 year old stuff in supermarkets, sacks of stale coffee in shops and coffee in buckets. We are sick of the "it ages like a fine wine" spin and we know we can often do fresher and sometimes better ourselves.....So we do...
The BS spouted by some less reputable roasters and companies makes people invent....So we have, we do and we enjoy!
Originally posted by Thundergod link=1165227167/0#7 date=1165321645
Well I didnt stop to talk to them but what makes you think they dont tell their customers how long to wait?
Hazel and I discuss such things all the time.
If they are passionate about their roasting they will do the same.
I think you need to lighten up on the cynicism Gonzo.
Positivity is the key to life, Id be the first to agree, but looking at the factors isnt necessarily cynicism. I was confused by the initial thread about roasting the beans while you wait. If thats all it was it could be a good idea. Id try them, assuming I wasnt getting a coffee made with them the moment they were roasted!
Most beans taste best after they have sat for a while. I thought I heard that a number of championships (whatever they are worth in real terms- if they advance the state of the art theyre great) were won with beans which sat for a few weeks.
Has anyone tried the beans in question?
Brett
ps my local roaster (Blue Mountains Coffee Roasters) is chatty enough for you to be present at the roasting process, so I guess Im experienced in the being present bit
The other side of the coin is most people dont store coffee well anyway so by the time they actually use it - it wouldnt be half bad a coffee if made right....
Trust me, I used to buy coffee beans from a coffee roaster but would never store the roasted product - it was out in the open...which I though was odd..... sure , they need to degas, but you still need to keep them away from Oxygen... I have since moved on...
End of the day, it gives an impression of a fresh product and the buying public like this... look at us... we are fanatical about fresh coffee... and promoting fresh coffee is a good thing.... I would have thought anyway :-)
bean done before many times over, the only new thing I can see about this instance is the size ( & probable cost ) of the roasting equipment. Has to be done in the right place or youre history, needs location location location.
there are of course other minute details like most people dont realise that coffee needs to rest, which means most retail clients will bag the business for selling them woody coffee lacking character that has no consistency over a peroid of days and foams up a lot ....ie requires an undertsanding market, but most that tried this in the past are long gone.
Yep.. I know what this is... but wont post the link here as itll become a commercial post of I do. PM me if you want to know... What I will tell you is its a fantastic idea IMHO...
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