HomeRoast Digest


Topic: Problem: My family wants my roasted coffee (27 msgs / 688 lines)
1) From: Kevin Ford
Longtime lurker here.
What do you all do when your friends and family taste your roasted
coffee and want it on a regular basis? I have a Behmor and have
roasted in the neighborhood of 250-300 lbs in the 2.5 years I've been
doing this. No problems. I do 4-5 lbs a week now, but I could be
looking at a demand of 10-15 lbs / week or more if really followed up
with people who expressed serious interest (e.g. comments like "I
would pay you for this").
Without a doubt, I don't want to start a business, but what's the next
step up in capacity with out laying the unjustifiable sums for a USRC
unit? Grill roasting with a large drum? Will I get the same quality as
what I get from the Behmor? Tell my friends and family I can't do it?
Charge more than cost to build funds for a larger roaster? Tell them
no and to buy from a local professional roaster? I'm sure some of you
have dealt with this. What worked?
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2) From: Dan Kellgren
Have the same "problem" and am also using a Behmor.  Just had this
conversation with my wife this weekend.  She suggested we sell some to raise
money for an American Diabetes Association walk we're doing.  So we sat down
to do the math.  If I roast up 20lbs. of beans and sell it (with all
proceeds going to the ADA), it would take me 17 hours of roasting, spread
out over several weeks, since the unit isn't designed to continually roast
one after another.
My math on this is that I can roast a pound in about 35 minutes (including
cooling).  Plus add 5 minutes to prep and 5 minutes to clean after.  So
that's about 45 minutes a pound.  Plus I have to run a clean after every 5
roasts (adding another hour or so total).
And then I have to grind it, package it, label it... a single Behmor and
Maestro Plus really are not enough to do it.
I thought of purchasing a second and third unit so I can run multiples at
one time.  But at some point, I think it makes more sense to purchase
equipment meant for this volume level.
OK, so I adding nothing to help you, other than to say, I feel your pain!
Dan
On Mon, Sep 13, 2010 at 10:07 AM, Kevin Ford  wrote:
<Snip>
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3) From:
Kevin it is a wonderful thing when a friend or relative tastes what 
a good cup of coffee can be, of course they want more! I find that 
many of them just don't understand that it isn't magic and that they 
not only can have the joy of drinking good coffee, but creating it 
themselves. Offer to show them how, offer to accompany them on the path
and you have helped to create an artist instead of an addict. ;-)
Terry/Kona
---- Kevin Ford  wrote: 
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4) From: Steven Van Dyke
I haven't had this problem myself but from following this list for 
several years I think the best way to deal with it is to get *them* 
started roasting.
Do you have an 'old' roaster?  Maybe one you started with before the Behmor?
If not, take a few small batches to get the hang of something cheap 
such as stove top roasting with a Whirly Pop.
Then take your fans and start teaching them how to do it.  Gift them 
a pound or two of beans, loan them the starter roaster and let them 
give it a try.
Odds are good that some of them will wind up placing their own Sweet 
Marias order very soon.
Some will decide that they really like *your* coffee but don't want 
to put in the work.  For them you'll need to find a reliable source 
of good beans - could be you, could be a local roaster, could be 
something like Sweet Maria's roasted coffee.
At 09:07 AM 9/13/2010, you wrote:
<Snip>
Enjoy!
Steve :->
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5) From: Sergio Kusevitzky
It happened to me also 2.5 years ago. There was no practical way to convince 
them to roast by themselves.
Therefore I upgraded from my Alpenroast to the Maggiolino: http://salestores.com/coffeetechma.html(I paid 2K$ buying from the 
manufacturer)
I have now much more fun. I roast 4-5 different types per session to get 4-5lbs. 
(1-1.5 hour)
There is enough coffee to generate interesting blends!
When my family/friends ask for more... it is just perfect for me to have a 
special session for them!
In my case... I gave up and upgraded!
Sergio
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From: Kevin Ford 
To: Sweet Marias Home Roast List 
Sent: Mon, September 13, 2010 4:07:15 PM
Subject: [Homeroast] Problem: My family wants my roasted coffee
Longtime lurker here.
What do you all do when your friends and family taste your roasted
coffee and want it on a regular basis? I have a Behmor and have
roasted in the neighborhood of 250-300 lbs in the 2.5 years I've been
doing this. No problems. I do 4-5 lbs a week now, but I could be
looking at a demand of 10-15 lbs / week or more if really followed up
with people who expressed serious interest (e.g. comments like "I
would pay you for this").
Without a doubt, I don't want to start a business, but what's the next
step up in capacity with out laying the unjustifiable sums for a USRC
unit? Grill roasting with a large drum? Will I get the same quality as
what I get from the Behmor? Tell my friends and family I can't do it?
Charge more than cost to build funds for a larger roaster? Tell them
no and to buy from a local professional roaster? I'm sure some of you
have dealt with this. What worked?
Homeroast mailing list
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6) From: Allon Stern
On Sep 13, 2010, at 12:19 PM, Sergio Kusevitzky wrote:
<Snip>
100-400 grams batch capacity?
I can do about that with my $15 heat gun, and cool with my Percoolator.http://www.radioactive.org/pix/percoolator/percoolator3.jpgI'm currently running 350g batches.">http://www.radioactive.org/pix/percoolator/percoolator2.jpgIt's a percolator brew basket with a big fan attached to the bottom :Dhttp://www.radioactive.org/pix/percoolator/percoolator3.jpgI'm currently running 350g batches.
Might up it t 400g. I'm going through a lot of espresso at the office now that I have a commercial machine at my desk.
-
allon
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7) From: miKe mcKoffee
1) If you don't want to start a small roasting business, then don't. For
years I had people express interest in buying coffee and I told them no,
it's a hobby I enjoy and selling coffee would make it work. OTOH if what you
work at is a labor of love and joy is it really work? Last week I roasted
~350lb of coffee, definitely not just for personal consumption!
2) If you do sell some of your roasts, absolutely charge fair retail value,
not your cost. Sure maybe a "family" discount, but not to every friend.
Friends should pay retail just like anybody else.
3) With experience Q-Drum roasting can produce good roasts.
4) Occasionally gift coffee, when you feel like it not when someone just
wants it or you may be taken advantage of on a regular basis. However,
gifting coffee may have the result of them wanting to buy it on a regular
basis!
5) Running a business can have a lot of what may be considered "negative"
aspects. Roasting quantities of coffee isn't one of them, for me anyway.
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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>
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8) From: g paris
Sergio:
how long have yoy had your Mggiolino? Do you have the manufacturer  info?
thanks in advnce,
ginnyhttp://www.homeroasters.org/php/news.phpOn Mon, Sep 13, 2010 at 9:19 AM, Sergio Kusevitzky wrote:
<Snip>
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9) From: g paris
Kevin:
Simply buy a bigger/better machine or show them how to roast!
Not much else you can do. I would charge them for the coffee regardless
of friend or family. You need to buy the greens and take the time and pay
for the
roasting. If anyone argues they get no coffee unless of course it's your
mother!
ginnyhttp://www.homeroasters.org/php/news.phpOn Mon, Sep 13, 2010 at 7:07 AM, Kevin Ford  wrote:
<Snip>
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10) From: Sergio Kusevitzky
As long as you enjoy...
Sergio
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From: Allon Stern 
To:"A list to discuss home coffee roasting. There are rules for this list, 
available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Mon, September 13, 2010 7:01:00 PM
Subject: Re: [Homeroast] Problem: My family wants my roasted coffee
On Sep 13, 2010, at 12:19 PM, Sergio Kusevitzky wrote:
<Snip>
100-400 grams batch capacity?
I can do about that with my $15 heat gun, and cool with my Percoolator.http://www.radioactive.org/pix/percoolator/percoolator3.jpgI'm currently running 350g batches.">http://www.radioactive.org/pix/percoolator/percoolator2.jpgIt's a percolator brew basket with a big fan attached to the bottom :Dhttp://www.radioactive.org/pix/percoolator/percoolator3.jpgI'm currently running 350g batches.
Might up it t 400g. I'm going through a lot of espresso at the office now that I 
have a commercial machine at my desk.
-
allon
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11) From: Allon Stern
...or you could get a Quest M3.http://www.sweetmariascoffee.com/forum/viewtopic.php?f&&t02#p8086Looks like a cute little roaster, though not UL listed....
-
allon
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12) From: Rich
Not available for sale either....
Allon Stern wrote:
<Snip>
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13) From: Yakster
Saw this on the Sweet Maria's forum:http://www.sweetmariascoffee.com/forum/viewtopic.php?f&&t02#p8086An update: the Quests are here and we are hoping to list them this week. I
<Snip>
-Chris
On Mon, Sep 13, 2010 at 1:08 PM, Rich  wrote:
<Snip>
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14) From: Rich
Not listed there either..
Yakster wrote:
<Snip>
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15) From: Allon Stern
On Sep 13, 2010, at 5:29 PM, Rich  wrote:
<Snip>
Impatient, aren't we?
He said sometime this week.
-
allon
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16) From: Greg's Gmail Address
I also ran into this conundrum (and I also lurk on here!) a couple of years
ago when I started.  I upgraded to a BBQ roaster last Christmas to get me
through gift season and have continued to roast about 2-3 pounds every other
week.  This setup was cheap (about $400, including BBQ) and can easily
handle 3 lbs per batch.  I have not tried to roast more but the drum web
site said it can handle 5 lbs.  I figure cooling is going to be the limiting
process in my setup.  One 3 lb batch roasted to FC+ took me about 20 minutes
the other day.  I stop based purely on audible cues so I don't watch a
clock, etc.  I cool with a wet vac and a steel colander - done in a few
minutes and only melted a few hoses.  Since it doesn't really need much
cooling time I figure this setup could easily roast 6 lbs in one hour.  My
grill is dedicated to coffee and the propane tank lasts forever, it seems.
I WOULD do this but my neighbors complained a few months ago about the
"horrible smell" and now I have to be more strategic about my roasting...
Anyway, I recommend the BBQ Drum setup as your next move if you want to add
volume without a commercial upgrade.  It was fun and cheap setting it up and
I really enjoy using it (like BBQing, but better smells).
And over time you can introduce people to the real crack, I mean, joy of
home roasting - picking out your own greens and roasting your own and, of
course, drinking in the rewards.
Sweet Maria's Crack dealers unite.
On Mon, Sep 13, 2010 at 7:07 AM, Kevin Ford  wrote:
<Snip>
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17) From: Rich
I would replace the neighbors.  Or find a farmer with sheep and order up 
2 or 3 tons of organic fertilizer for delivery in late august to spread 
on the lawns.
They will discover a love for the smell of fresh roasted coffee.
Greg's Gmail Address wrote:
<Snip>
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18) From: Yakster
Another alternative is to point your friends to competent commercial
roasters after explaining the limitations of your home roaster setup and
having them come over and help you roast a few batches and they turn down
your loan or gift of that old backup popcorn popper.
The following list might be a good start.http://www.home-barista.com/coffees/list-of-our-favorite-roasters-t12125.html-Chris
On Mon, Sep 13, 2010 at 3:55 PM, Rich  wrote:
<Snip>
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19) From: Jim Gundlach
On Sep 13, 2010, at 5:40 PM, Greg's Gmail Address wrote:  Almost as a side note
<Snip>
One way to cool a large batch of beans in a BBQ grill is to take a lawn blower and from a reasonable distance blow the rotating drum after heat is turned off and the drum is opened.  I've gotten three pounds cooled in less than two minutes this way.
      pecan jim
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20) From: Greg's Gmail Address
I love the suggestion(s).  My neighbors will love the leafblower and new
livestock. :)  Thanks, Greg
On Mon, Sep 13, 2010 at 7:30 PM, Jim Gundlach wrote:
<Snip>
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21) From: Joseph Robertson
Kevin,
Welcome to the world of Home Coffee Roasting, phase 2. There is a famous
blues song this experience of yours/ours reminds me of called "Crossroads"
It has seen many forms and versions. Kind of like the many home roasters on
Tom's List here. Each and every one of us takes a different path once we
fall for this magic elixir.
       Not many posts here on this list draw as many responses so fast as
this ( plea for help ) as yours. ;^)  It is because you are with a very
serious and passionate group of coffee geeks like the world has yet to honor
and respect. Well I for one am here to say to you I honor and respect your
journey. I'm on it with you. In the computer world a well know quote I love
it this, adulterated as it may be, " there are two kinds of computer users,
those that have had a hard drive crash and lost everything and those that
will " Well in this elite coffee roaster group there are at least two kinds
of serious home roasters, those that have had the experience you describe
and those that have yet to.
IMO.
Now as to your question, the short and lazy answer is, It all depends on
what you want to do. Your gut feeling will not steer you wrong.
The long answer is just about as short. Do what ever the hell you want. Just
be sure you have enough left over for yourself.
This addiction / passion is all about having fun.
Ohhh, one last word of advice if you want to continue roasting, don't bother
looking for better green beans unless you have a lot of time on your hands.
Tom does that for you and us so we can have more time to enjoy his
discoveries of the year. I personally know several commercial roasters who
buy greens from Tom.
Happy bean trails,
Joseph
On Mon, Sep 13, 2010 at 7:07 AM, Kevin Ford  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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22) From: Michael Dhabolt
Kevin,
When they ask for coffee, the first response should be the question
"what kind of a grinder do you have?".  When the best they can do is a
'whirly blade', respond with something like "you really won't notice
much difference unless you seriously upgrade your grinder, I'll send
you some links to some grinders you might consider".  This will get
rid of most of the leeches.
The above was written not entirely tongue in cheek.  I've got several
perfectly capable grinders (Mazzer Mini and Super Jolly, Vario and
several used commercial espresso grinders of various brands) but I
never provide pre-ground coffee to anyone.  I expect the folks that
enjoy my coffee to expend the time and effort necessary to adjust the
grind etc. to get the best tasting brew or shot that their equipment
and skill are capable of.  If they are not committed enough to invest
that much into it, then they can find roasted coffee any number of
places that will suit them quite well.
The remainder of folks who do have or purchase a good grinder are good
prospects to turn into home roasters as has been suggested.  A certain
amount of supplying the 'great unwashed masses' is not a bad thing for
your Karma.  It doesn't take much, however, to take all the fun out of
a hobby that you really enjoy, don't let that happen.
Reread miKe mcKoffes post for the other alternative.
Mike (just plain) ...  (in a somewhat curmudgeonly frame of mind)
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23) From: Michael Dhabolt
I shouldn't have clicked 'Send' before rereading my last post.  It
sounds a bit severe. The post does spell out the method I used for
years, to limit the amount of time I was roasting with a small
roaster.
I finally gave up and upgraded.  $5K or so later I'm currently
roasting 35 to 40 lbs a week and spending three hours or so doing it,
including weighing, bagging and labeling.  I still don't provide
pre-ground coffee under any circumstances to anyone other than family.
 Infrequently I'll loan a grinder to someone with a very firm date
established for it's return.
Mike (just plain)
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24) From: raymanowen
"You mean this Sulawesi wet process? would pay me for doing what I love to
do, the way I love to do it? How about I show you how to do it and you
express yourself?"
Pick your starter set-up from one of my six poppers...
I'll get you started with roasting equipment all day long, but you have to
study and acquire a grinder for yourself. Of course, I have suggestions but
this will be your laughing tree, not mine.
Cheers, RayO, aka Opa!
Coffee- Mmmm, mabuting kape na ito ay masarap! Ayos na ang Kasunod, nga Po!
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25) From: Phil Palmintere
Do you have wireless internet at home?  You might consider changing your
SSID to send your neighbors a message.
Seehttp://www.passiveaggressivenotes.com/2009/12/30/wifi-for-passive-aggressives/?ref=nf for ideas.  :-)
<Snip>
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26) From: miKe mcKoffee
I respectfully disagree. A properly used whirly chop and good fresh roast
coffee can produce a cup far superior in taste to whirly chop and stale bin
coffees, especially auto-drip which is the norm for many. As or more
critical for many could be their auto-drip brewing way too low a temp. This
can often be mitigated by using hot instead of cold water in the tank. I've
a had a number of customers comment their home cups improved after follow
that suggestion.
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
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27) From: raymanowen
Bingo! "A properly used whirly chop and good fresh roast coffee can produce
a cup far superior in taste to whirly chop and stale bin coffees, especially
auto-drip which is the norm for many. As or more critical for many could be
their auto-drip brewing way too low a temp." [And too short brew time]
Jackpot, miKe. I had long- 28 years- been using a whirly blade Grind Master
grinder and a lot of speed modulation ('Pulse' the *GO!* button) to achieve
the grind texture I wanted. The Bunn Office drip brewer was set to 195 F,
but brewed the 10-cup carafe way too fast.
195 F is borderline boil-over for most of the ski cities in the country.
The Bunn had a nice shower head to distribute the hot water over the
grounds, but went a little fast
   - from turn-on with a cold boiler tank;  ; pour in cold water to
   bottom fill boiler, hot brew water metered from hot top of boiler through
   shower head to full pot of coffee was Six Minutes flat. Boyer had set the
   195 F boiler temperature when I bought it.
   - From the start of the shower to the first drip of coffee out of the
   basket, I measured 17 seconds. Bill Boyer sold me the grinder, Bunn Offi=
ce
   brewer, roasted beans, a Melitta Aroma Roast and Kenya AA green beans at=
 the
   $$ roasted price.
   - Great coffee- obviously, the grounds stayed wet longer than the
   17-second transition time of the first drop of water, so what were the
   timing marks?
The absolute timing and temperature fix was the *$ 12-cup press pot. The hot
brewing water could be maintained at temperature with a quick trip through
the microwave while I watch through the window. Wurkt good, and I was off to
the races...
Cheers, Mabuhay -RayO, aka Opa!
-- =
Persist in old ways; expect new results - suborn Insanity...
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