jaredgibson87
New member
Well, I've been working at a Charbucks in a Target for over a year now. I've went from hardly being able to properly steam milk or taste the differences between
their coffees -- or any coffee shop, for that matter -- to being in love with the preparation of coffee. I've been working at this specific Target for about 3 1/2 years, and until I actually figured out what the hell I was doing behind the counter at this particular Starbucks, I hated coming to work every day (I worked
in electronics before moving up front to the Starbucks).
I've also been going to other coffee shops in the area and trying out different coffees. While I find it hard to pick out one kind of coffee I like above all others, I am learning to taste the differences between a Kenyan, a Sumatran, or a Colombian, or what-have-you. While I havent progressed to the level of blindly drinking a cup of single-origin coffee and saying “This is a Brazilian coffee,” I am finally at the point where I do want to actively learn more about why and how a specific coffee or blend tastes the way it does and how roasting and brewing work together to make the perfect cup of coffee.
I'd like to start roasting my own coffee beans at home. I've decided that at first I should start simple: roasting on the stove or gas grill in a cast iron Dutch
oven. This seems like the most simple way to understand the process of roasting without buying a dedicated roaster. I can watch the beans as I stir them, smell the smells, and hear the cracking as they heat up, and then cool them after taking them off the heat source.
Assuming I buy a few pounds of one specific kind of coffee, be able to roast it properly to make a good cup of coffee, and enjoy the process enough to continue my endeavor, I'd like to upgrade to something more professional, and maybe in to selling the fruits (err, beans?) of my labor.
This has been floating around in my head for the last few weeks, and I felt like I should come back to this site after such a long hiatus from introducing myself to ask “am I thinking this through properly?” I know if I go down the path of home roasting, I might find that this isn't for me. But then, I might enjoy it enough to
expand my knowledge and tools further and attempt to make this a small scale business venture.
Now, after typing freely for a few minutes, I'm not sure if I'm looking for advice on what to do next or buy or if I'm looking for philosophical guidance in the art
of roasting, or perhaps I'm looking for all of that. I guess the question I'm asking to those with the wisdom and technical knowledge of roasting is “Am I heading in the right direction as far as wanting to get in to roasting? Or is there some fundamental element that I'm overlooking before I begin?”
their coffees -- or any coffee shop, for that matter -- to being in love with the preparation of coffee. I've been working at this specific Target for about 3 1/2 years, and until I actually figured out what the hell I was doing behind the counter at this particular Starbucks, I hated coming to work every day (I worked
in electronics before moving up front to the Starbucks).
I've also been going to other coffee shops in the area and trying out different coffees. While I find it hard to pick out one kind of coffee I like above all others, I am learning to taste the differences between a Kenyan, a Sumatran, or a Colombian, or what-have-you. While I havent progressed to the level of blindly drinking a cup of single-origin coffee and saying “This is a Brazilian coffee,” I am finally at the point where I do want to actively learn more about why and how a specific coffee or blend tastes the way it does and how roasting and brewing work together to make the perfect cup of coffee.
I'd like to start roasting my own coffee beans at home. I've decided that at first I should start simple: roasting on the stove or gas grill in a cast iron Dutch
oven. This seems like the most simple way to understand the process of roasting without buying a dedicated roaster. I can watch the beans as I stir them, smell the smells, and hear the cracking as they heat up, and then cool them after taking them off the heat source.
Assuming I buy a few pounds of one specific kind of coffee, be able to roast it properly to make a good cup of coffee, and enjoy the process enough to continue my endeavor, I'd like to upgrade to something more professional, and maybe in to selling the fruits (err, beans?) of my labor.
This has been floating around in my head for the last few weeks, and I felt like I should come back to this site after such a long hiatus from introducing myself to ask “am I thinking this through properly?” I know if I go down the path of home roasting, I might find that this isn't for me. But then, I might enjoy it enough to
expand my knowledge and tools further and attempt to make this a small scale business venture.
Now, after typing freely for a few minutes, I'm not sure if I'm looking for advice on what to do next or buy or if I'm looking for philosophical guidance in the art
of roasting, or perhaps I'm looking for all of that. I guess the question I'm asking to those with the wisdom and technical knowledge of roasting is “Am I heading in the right direction as far as wanting to get in to roasting? Or is there some fundamental element that I'm overlooking before I begin?”
