There's a weird paradox. It's easy to roast better than the pros, but it's
hard to roast that well.
The first assertion is contrary to a timid intuition that may arise if one
is cowed by the sheer magnitude and quality of the capital investment pros
have in superb equipment, and their ability to grow or hire talent devoted
exclusively to roasting coffee in said equipment. How can a home roaster
stand a chance of roasting anything comparably excellent? Fact is, home
roasters can do as well -- BUT . . .
The second point is that measuring up to the pros requires attention to
detail, much experience, and a lot of love for coffee and the people one
shares it with. And perhaps a selfish palate. ;-)
In other words, it's easy if you've paid your dues. Your among peers in such
cases, the only thing distinguishing the amateur from the pro being that the
latter is remunerated for their work.
It's always best when it's a labor of love, whether by the pros or the
R.J., if they're holding the door open for you, keep walking through!
How's that clover set up? What parameters did they set for your roast?
Also, ask them what screen size (microns) they're using. It would be
anywhere between 40 and 100, I believe.
On 12/17/06, Bob wrote: