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Steve wrote:I've been thinking a lot about this and I've decided I'm getting out of coffee and I'm going to set up the very best fine dining restaurant with the very best environment and food quality. But I'm going to save a few bob by not fitting any ovens or hotplates or griddles and I'm going to buy a micro wave as that cooks food, and no one will taste the difference.
25-30mins. They have surely got to be either baked or burned. Doesn't sound good.Steve wrote:After spending some time with the said roaster Ian it is indeed a doddle to create some beans to go on your toast with 25-30min roasting times hmmm baked beans.
And if you are not passionate about roasting itself, it will soon get very boring. How you can stand around listening and watching beans roast all day long, is beyond me. I get bored after 2 hours!Steve wrote:Roasting coffee is relatively easy, green beans in roasted beans out. But good coffee takes lot of practice and interaction with the roaster.
Oh Walter, if only that were true. I still have customers who given the choice of 30 fresh roasted, well roasted single origin coffees, will still turn round and say "have you any Lavazza, Kimbo, Illy?"Walter wrote:It probably won't take long until the customers learn to discern between fresh coffee and and fresh, well roasted coffee. And as soon as they have the choice they'll buy elsewhere, where they get the latter...
JulieJayne wrote:And if you are not passionate about roasting itself, it will soon get very boring. How you can stand around listening and watching beans roast all day long, is beyond me. I get bored after 2 hours!Steve wrote:Roasting coffee is relatively easy, green beans in roasted beans out. But good coffee takes lot of practice and interaction with the roaster.
JulieJayne wrote:Oh Walter, if only that were true. I still have customers who given the choice of 30 fresh roasted, well roasted single origin coffees, will still turn round and say "have you any Lavazza, Kimbo, Illy?"Walter wrote:It probably won't take long until the customers learn to discern between fresh coffee and and fresh, well roasted coffee. And as soon as they have the choice they'll buy elsewhere, where they get the latter...
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