HomeRoast Digest


Topic: new guy saying hello (4 msgs / 118 lines)
1) From: Joe Frabosilio
    Just wanted to say hello to everyone.  I don't think its fair to get
emails from others and not communicate with others.
    I'm real green(new) to coffee and roasting.  I just purchased the
Caffe Rosto CR 120 (home coffee roaster) and some green beens from
SweetMarias.  Should start roasting late next week (fri or Sat).
    Just came back from CoffeeFest in Las Vegas.  I don't know if I'll
go again.  The educational classes were very good, but when it came to
the vendors, thats a whole different ballpark.  I'm really a numbers
person, when it comes to dealing with money, I do like many others, look
at shipping cost, product, etc.  The vendors really didn't want to sell
wholesale, or the term I like to use resale.  They would say buy 3 cases
of XYZ and you get 1 case free.  I thought I was on the home shopping
network, just face to face.  I looked at one salesperson and asked "at
that price how can I sell your product?"  when the avg. Joe can buy from
you at a lot less?  I got this blank look.
    Very few sales-people could explain benefits and features of there
products, many had bad attitudes they didn't want to sell and they
didn't even like coffee.  I became a brochure collector, learned more
from the brochure then anything else.
    I could go on about the stories I was told from salespeople, but
I'll stop.
    My objective is to start a small roasting company.  I was looking
for coffee brokers but didn't want to waste there time on small orders,
like 1-5 pounds a week.  I thought more like 200+ lbs a month is more
like it.
    If anyone knows of coffee brokers that will want to business with me
when I start to order large orders, please let me know.
    After I start roasting I'll be able to contribute.
Thanks,
Joe Frabosilio
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: John Roche
on 3/10/02 9:53 AM, Joe Frabosilio at joe6964 wrote:
<Snip>
I would suggest you jump over to alt.coffee (if you have not already) and
spend some time there too. You'll find JOSUMA (Dr. John) for one. Also many
pro roasters, brokers, growers, cafe owners, etc.
john
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Mike McGinness
Welcome to the list.
From: "Joe Frabosilio" 
<Snip>
I've been using my Rosto for about a year now. Love it. A few months back
there was quit abit discussion on it' use. Check the Archives if needed.
<Snip>
I hope you don't plan on using the Caffe' Rosto for any type of business
volume. I roast 1/3# weighed green batches (stretching the spec's) which
yields 1/4# +  roasted depending on degree of roast. Average 15 minutes per
batch including cool down cycle, dump, chaff collector dump and brush out,
quick clean of the glass lid (with water from sprayer & paper towel) between
each roast. My longest session was about 8 hours non-stop roasting for
Christmas presents, for 8# roasted coffee. Not exactly business volume
practical, IMO. Heck, takes 15 minutes to roast for 8 double shots with a
single left over!
Great home roaster though, IMHO.
MM;-)
Home Roasting in Vancouver, WA USA
Exploring the Art & Science of coffee excellence - learning more and knowing
less each day.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Steve
We had quite a conversation on this topic about a year ago. It started with
people complaining about not being able to find a great cup of coffee in a
shop, similar to what we home roasters are used to. The discussion turned to
how a shop could make a living but no one came up with a good business plan.
That's not to say there aren't fresh roasting coffee shops out there but it
is quite a risk.
Like Mike said, a home roaster won't cut it. You need commercial equipment
to roast in the quantity to make a good living. Fresh roasted coffee should
be at least 24 hours, probably 48 before drinking. And it should probably
not be on the shelf more than 2 or 3 days after that to be labeled fresh
roasted. You need a very good plan to prepare what you would sell in that
time frame and not waste any in order to keep your profits high.
steve


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