I'm just curious how much success people have had (if you call it success) in getting more people on the homeroasting bandwagon. I managed to convert my brother, who now roasts more than I do, and a friend of mine who is just on the tip of getting started. I know some of my relatives think I'm crazy, but they've always just had crud from a steel can and they like it that way. But my brother and my friend who both really enjoy coffee took to the idea right away. I guessing that it's the extra effort that keeps most people who are exposed to it, out of it. Anybody have experiences like that? I know why I do it, but I'm trying to understand other people who really enjoy coffee but wouldn't be interested in homeroasting despite somebody walking them through it once or twice.
Some people enjoy eating gourmet food but do not enjoy or have an aptitude for cooking. Roasting your own coffee no different. Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip>
People don't have to agree with me or even see things my way- I insist!!! If you get a machine that has a green bean hopper and a 101 key keyboard that will allow you to program the cup you want, or you live for your cup of House blend- With Room, I'm happy for you. My fear is that Big Coffee will read the trend- if more people want Specialty Coffee, that's all they will buy- and run the prices into the ground with competition for that commodity too. Big will make a profit on coffee- they're stuck. The farmer does not have to make a profit on coffee- he's scarcely doing it now. Why would he grow an unstable coffee crop and risk everything for a potentially disingenuous consumer, when he can grow some funny dandelions that are far more prolific, easier to handle and higher priced? Cheers -RayO, aka Opa! Adam Smith's Invisible Hand can take coffee out of ours
I've found that there are many reasons why people won't. Everybody loves my coffee and I've got the line of coffee vultures in my office twice a day to prove it. Sometimes even people who don't even work in my building. They've come from word of mouth! I've converted 2 people, if you could call it that. They don't do it full time, but more like a treat for themselves. I use an IR2 and I use it about 2 times a week. Each "batch" is a cup of beans, and will fill up a quart-size jar when those three batches have been roasted. I like to have 2 jars in the cupboard (if there's no cubbard space, mind you) and I have a jar emptied into the hopper. When I empty a jar into the hopper, that's when I know it's time to do another batch. Once a month I do an extra day of roasting to accommodate a briefing I have to give that can have anywhere from 30-60 people. On that day I make 60 cups of coffee just for them, and it's really sucky coffee by our standards - made in a large percolator - but they really love it and they all ask where I get my coffee from. So they all get a little run-down on home roasting and the difference freshness makes. I have an espresso first thing in the morning, make a large mocha to take to work (two more shots of espresso in there), make a full pot of coffee at the office in the morning, another full pot in the afternon, and at night it varies.... could be a pot, shot, mocha, or french press. Here are the the major reasons I've found why people don't do it once they know. 1. They don't have the time. They've drank regular coffee all their lives and don't really care. They'll admit it's the best cup of coffee, but would rather spend their time doing other things, or they just don't plain have the extra time. 2. They don't have the money. Either they don't have it, or don't want to spend the extra money to get it. When you add in the time factor, possibly equipment, and shipping charges, you're paying more than what you can get from a can in both time and money, and we all know time=money. 3. They are "satisfied" with what they already have, and the importance of the source or freshness does not weigh as heavily on them as it does on you or I. After all, they've been drinking the other stuff their whole life. In this case, again, not as important to them as it is to you or I. They love mine, but can also drink theirs just as well. Now time for my morning espresso... - which happens to be some Peru Norte Especial this morning. Walt On May 3, 2007, at 11:03 PM, Gregg Gruen wrote: <Snip> -- Walter R Basil www.basilweb.net
I have converted two who roast all the time, and about 6 who roast as a treat... If only I could give them a frightening red can with a plastic lid - they'd feel more at home... Yes, that's it... Brett On 5/4/07, Walter R. Basil wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Greg, Since I am new to the pages of Sweet Maria's, of course I buy all of my coffee beans from them, this has opened up a whole new world for me in roasting. My in box is filled all of a sudden. I use a 1Roast2 and happy with it. I am still a novice in roasting. Since for the first 2 years that I roasted I was using a Zach and Dani's machine. Well one has to learn to make mistakes before they can continue on this path. How to get more people interested I am not sure. My housemate will drink now hold your breath and hopefully drop this out of your mind too. He will drink a good deal of instant coffee with fake creamer. UGH!!! I would prefer to drink stuff out a can or heaven forbid Starbucks and I truly do not like any of their coffee. My opinion of course. Where ever I go to as a guest I bring home roasted coffee in hopes that it will inspire questions and show them that at the beginning this is not rocket science. Yes I too have to improve on roasting times and blending different coffee and see what happens. Hey if it is bloody awful I can through it away and start again. Now my husband would drink anything.....but decaf and or instant. One time before I was roasting my own a friend set me a Christmas gift of flavored coffee that was decaf. I did not read the label and brewed up a pot for Bob he took two sips and asked if I was planning on collecting his life insurance since I was surely out to poison him with decaf. Smiles all around. Naturally that bag got tossed in the trash too. My simple answer is allow people to think that you are a tiny bit nuts, many call me the coffee snob that is ok, better to be a snob than drink awful coffee. Bring coffee to homes as a gift and encourage them to possible show up at your place and demonstrate how easy it is to roast. Good luck, Paula On May 3, 2007, at 11:00 PM, Gregg Gruen wrote: <Snip>
RayO How true you are I try to buy my beans from organic farmers and or at least small farm grown "estates" not that they fit the bill for that title. I do support the idea of helping all around. I love coffee too much to see it all go by the wayside because the generations of now want fancy fru-fru coffee. I want it good, fresh, home roasted and tasting great! I have not had anyone who I roast for, not for sale as gifts, turn down the coffee. I am not an expert yet that is one reason joined Sweet Maria's list. I want to learn from other people and test their attempts of a better and better cup of java. Paula On May 4, 2007, at 12:55 AM, raymanowen wrote: <Snip>
For me, I think 4. Some aren't quite started yet, but close. 2 for certain are, the other two in too much flux right now. One of the second hated coffee until he tasted some decaf homeroast in a Chemex. Jason <Snip> -- Jason Brooks jbrookshttp://javajeb.wordpress.com
As for me, about six. Mostly it's been family or friends who come over for dinner, make a comment about the coffee, followed by a stroll to the garage to see the roasting setup. Gregg T On 5/3/07, Gregg Gruen wrote: <Snip> -- They say such nice things about people at their funerals that it makes me sad to realize that I'm going to miss mine by just a few days. - Garrison Keillor
On Thu, May 03, 2007 at 11:00:23PM -0400, Gregg Gruen wrote: [...] <Snip> I bake bread. And when I say that, I mean it in the way that people on this list mean "I make coffee". I order grain straight from a farm co-op and grind it myself just before making the dough. I use a sourdough starter that I started myself years ago, from wild yeasts and bacteria that live in my environment, and I keep this starter alive by feeding it every day, like a pet. I weigh my ingredients to the gram, except for trace ingredients like salt, which I weigh to a tenth of a gram. I mix the dough by hand, for most types of dough. I built a steam injection system for my home oven to more closely approximate the conditions of a commercial oven. With that, plus a slab of fiber-reinforced cement, I can get my oven up about 600F with enough humidity that I have to stand to the side when I open the door. I keep a log of my various experiments, and continuously refine my formula and procedures over time. I have a shelf full of bread-related books, most of which have hardly any recipes, or none at all -- these are theory books. When people try my bread, they love it. It's better than any bread you can buy in any bakery in the area. They are impressed. About half of them don't even ask how I do it. The other half, which asks perhaps just out of politeness -- well, their eyes pretty well glaze over about 10 seconds into my spiel, and the conversation soon turns to something more accessible to everybody at the table. I think I'm just going to start responding with "Ancient Chinese secret." (I am not Chinese.) Normal people just don't think it's worth it. They would rather pay somebody else to do it and get an inferior product than invest the time (and don't kid yourself -- you spend some serious time on this, at least in the beginning) to do it properly themselves. Maybe they have other hobbies, or maybe it's all they can do to manage their kids and their careers at the same time. They're just not like us.
Bread is hard work. I tried making some german breakfast rolls. My wife and I went to Germany in 2005 and loved the fresh rolls every morning. I found a recipe on the web and attempted to make some. Dismal failure. Of course, salt was listed as an ingredient, but the instructions never said when to put it in..... When you're trying out a recipe the first time you follow directions. Jeff On 5/4/07, Randall Nortman wrote: <Snip>
warning, long post ahead. none that i know of so far... 1 was trying it out on his own w/ little success, so i turned him on to SM's (of course, i want him to stick around, not get discouraged by bad beans and lack of info) and homeroasters.org. haven't ran into the guy since. another in NC has yet to give me an update, but i gave her and her boyfriend in Germany the aforementioned links and a few others. i just sold my Delonghi Bar32 (don't think i just pawned this off to an unsuspecting sucker so i'd have Gaggia money, i actually miss this machine's lightning fast warmup, big water tank, and more-than-adequate temps, just wanted a bigger PF, stronger pump, and brass internals) to a coworker (w/ a few mods, built-in tamper hacked off and attached to a pot handle for hand-tamping, *$ Barista PF, heavier-duty and w/ a better filter basket than the PF that came w/ it (but fits quite well), has the option of being non-pressurized (as i used it, still trying to convince him to go that route)). W/ the sale gifted a $1 store silicone trivet (makes a great tamping mat), a Trosser that I accidentally won on eBay (had already won the one i wanted, bid on this one instead of just watching in my eBay), a 1/2 lb of my TZBST blend augmented w/ some local bought DP Brazil (which he's still raving about, "crema" "chocolate" "i can't get this much crema w/ pro roasters"-that one makes me really proud, and to think, that blend was just to test the eWok/CO's roasting capacity) and the cat-toy tamper that came w/ my Gaggia Carreza (too small, 54 or 55mm, i sanded it down to fit his PF, actually fits his *$ double basket better now than my EspressoParts tamper fits my Gaggia-the DeLonghi tamper fits the DeLonghi single basket better, didn't get a single w/ the *$ PF). he wanted to watch me roast when he came over to check out the machine prior to buying, but didn't have time to stick around. i'm in the process of making him a knockbox out of rubber feet, carriage bolts, fuel line hose, and a $1 store loaf pan-hopefully he'll have time to hang out for a roast when he comes to pick it up. i gave him the same links as the other potential converts. i'm pretty sure he'll either convert or try to become a customer. i'll post about the Gaggia later, as i'm already looking at a few mods (Silvia steam wand ala CoffeeSnobs.au, bottomless PF once i can comfortably afford a second PF, and possibly PID-as i said before, i really miss the temps of the DeLonghi-my shots now have much more crema, but they tasted consistently better on the DeLonghi (to be fair, i still haven't gotten around to CleanCaf-ing the Gaggia). <Snip>
He's completely setup for now! What a great kit you just made! Brett On 5/5/07, stereoplegic wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
Well lets see now since I left on deployment last October I now have 2 people that are planning on roasting once we get home and I have 15 regular customers that agree home roast is the way to go... All this with a Z&D some SM beans and inferior coffee makers around the ship...I have already scheduled an RK drum demo for my future roasters. Not to mention that I have orders for the rest of the summer lined up for my customers... I'll call this a sucessful deployment.... Not bad for the first 215 or so days! Dennis AKA FC1(SW/AW) Dennis W. True Safety Dept USS Dwight D. Eisenhower (CVN 69) FPO AE 09532-2830 HG/DB and Z&D roasting in the Mediterranean Sea "On station and on point 17 and counting down..." <Snip> a <Snip> I <Snip> <Snip>