So I did something a little crazy...

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Coffee_Noob

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Lets say open and sell out. Great thing is you have your roaster right there. If you see it is going insanely well. You need to fire up the roaster and roast for the next day. Just make sure you let the coffee rest for a minimum of 24 hours. Last thing...have a water fire extinguisher or hose handy if you happen to have a fire. Good luck and let us know how you are doing.

Oh yeah, we have an extinguisher on the wall right beside the roaster. And five more in the back just in case. When I roast, I do about 100 pounds at a time, not all of the same roast. Costa Rican for light, Brazilian for medium, Sumatra for dark. We use the Brazilian for our flavored coffees (it's not an overwhelming flavor and takes the flavor that we put in it very well). We grind the coffee fresh every day and we end up having to roast about twice a week.

Only twice have we been caught where we can't wait 24 hours to let the beans rest after roasting. If anybody noticed a difference, they didn't complain. There's a very local successful roaster that sells thousands of pounds to other coffee shops, and I watched her roast for a bit while I was in their shop to purchase some syrups. She'd drop one batch and immediately throw another batch up top, which I thought was weird. Didn't check temps or anything! I asked the owner about it and he said, "yep, sometimes when you get a rush like we've had lately, you just push it through. Most people can't tell the difference one way or the other." :eek:
 

topher

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Aug 14, 2003
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You just push through. That's no way to run a business. He said people haven't complained? I am the customer that doesn't complain. I just do not return. Side note. With Sumatra I wouldn't roast to dark. The thing is Sumatra sits on your tongue like a brick and is super smooth...low acidity. The darker you roast the lower the acidity. If you have a heavy body coffee low in acid roasted dark you end up with a mouth full of mud. You need some balance. This is just my opinion so I hope you are not offended.
 
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Coffee_Noob

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You just push through. That's no way to run a business. He said people haven't complained? I am the customer that doesn't complain. I just do not return. Side note. With Sumatra I wouldn't roast to dark. The thing is Sumatra sits on your tongue like a brick and is super smooth...low acidity. The darker you roast the lower the acidity. If you have a heavy body coffee low in acid roasted dark you end up with a mouth full of mud. You need some balance. This is just my opinion so I hope you are not offended.

I'm going to assume that people haven't complained enough to bother his business. He just has one 12kg roaster that does all of their beans, and it's going all day long every day. It's pretty impressive. He's a very hard worker and is very accommodating to his customers, so I'm sure that plays into any errors along the way.

I don't roast the Sumatra too dark. I dump it right after second crack. I've accidentally roasted it to about 450 once, and it came out super oily and tasted a little ashy. I gave away a few pounds of it before I threw it away, and just this weekend, one of the customers came in and said, "hey man, let me know when you mess up again, I really liked it!"
 

topher

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"hey man, let me know when you mess up again, I really liked it!"
That's hilarious! I love to hear success stories! Just keep tasting everything you roast. Take loads of notes during roasting and cupping. You will get dialed in quickly. I run my 60 kilo all day Monday through Friday. I like being busy....Busy keeps me out of trouble ;)
 
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