Post By 338
Post By Lukemc
Post By Lukemc
First foray into roasting
Newbie’s first post here so be gentle!
Looking at at purchasing an Aillio Bullet R1 and really getting into home roasting. The coffee I will ultimately love to roast will be dark roasted blends (Italian style blends). Beyond books and various tid bits of information found around the traps, I’d love to do a proper roasting course. I wonder if anyone on here could point me in the direction of a roasting course I could do over a couple of days preferably in Sydney where I live. Obviously after a course I won’t be an expert roaster by any stretch but would equip me with knowledge and principles to start from.
Thanks in advance!
Welcome Flybean. I haven't seen any courses aimed at the home roaster and looked hard a year ago, also in Sydney. Some good info here and will see if I still have the links I was reading from a year ago.
Not sure when you are planning to start roasting but if you are thinking 2018 maybe consider a Behmor from here - CoffeeSnobs - BeanBay - Other Stuff - Behmor 1600 Plus - Coffee Roaster - $500 bucks and should see $350 back or so if you get a Aillio within a year. The reason I write that is this thread started in 2014 - https://coffeesnobs.com.au/roasters/...r1-bullet.html - on the Aillio and last updated a week ago from people with deposits or just waiting for their Aillio R1. Worth a read if planning to roast in the short term.
I recently did a course with Anne Cooper in Melbourne. Two days and was done on a commercial roaster as well as a sample roaster.
I’ve been roasting for years at home, Corretto, behmor, hottop and on a small gas roaster and was worried she’d be presenting well above my knowledge.
There were 3 participants that had never roasted a bean before. We all left having learnt a lot. 2 of the participants were from Sydney btw.
Honestly it would be well worth a trip down to do Anne’s course. She was a wealth of knowledge and one of the most approachable trainers I’ve had experience with.
Luke was going to PM you and thought the answers may benefit all. I looked at the course which looks interesting and just wondering is thecourse aimed at those going pro (even just for single cafe use)? Where did you think it left the people who hadn't roasted a bean before, able to roast competently at a basic level? I assume you did the course due to your new roaster, what sort of student was it aimed at? Sorry for the Spanish inquisition!
Hi Flybean. The Aillio would be a fairly serious start for a new roaster. If you are just looking to roast for home consumption the Behmor 1600 Plus has adequate capacity. Also, I reckon there is a roasting coarse worth of info on this website if you read widely and follow any relevant links. That's what I did - read up here, bought the Behmor and got started. Nearly 200 roasts later and across about 20 different beans (from the Snobbery), no stuff ups and beautiful even, dark roasts. Roaster paid for itself in about 12 months. Simple to use too.
I mean roasting "course", of coarse!
First foray into roasting
I guess it was aimed at those wanting to understand the roasting process as well as those wanting to roast commercially.
Originally Posted by 338
To give you an idea on my course there was me, the partner of a guy who roasts 2.5 tonne a month and wanted to understand the process but had never done it, a cafe owner who was considering a small roaster to roast his own single origins (decided not too but also knew plenty to go to his roaster with after the course), a restaurant owner (also part owner of roasting company) who wanted to understand another facet of his business, a home roaster who had just bought a hottop and had no idea and a Coffee snob who just wanted to see roasting done up close.
What it did do was help everyone understand green bean grading (I learnt stuff I had no idea about), processing, cupping and the entire roasting process.
Also how different roast levels affect taste (we did heaps of roasts at different levels).
It won’t teach you “how” to use a behmor but will definitely help you understand what’s happening throughout the roast and I dare say allow you to get better results.
Anne was amazing and was so approachable, no question was a silly question and she has provided a wealth of knowledge (post course too) when I have questions.
I Could not recommend the course highly enough.
Big thanks Luke for the course rundown