southernroaster
New member
Every time i hear the phrase "semi-pro" I think of that movie with Will Ferrel and Woody Harrelson. hahaha Anyways, Ive been roasting in a Whirly-pop going on 6 months now. I roast about 2 1/2 lbs per weeks which is a lot due to the fact that a whirly pop only roasts in 1/2 lb batches. I absolutely love it. I love the smoke and the smells and the skill that roasting beans requires. I love the methodology of making the perfect cup that makes all of the friends say "wow". I basically have the fever. I'm ready to upgrade. However, I don't know of I should purchase another home-roast type device like a hottop or huky500. Or If I should continue to save for something like and Ambex Ym-2. I've done a lot of research on that company and believe that their machines would best suit me if I ever decided to expand. But should I take it slower? My goal is to eventually open a coffee shop in our humble town of 9800. My mom owned a few successful shops and still has 2 Nuova Simonelli 2 port esspresso machines that she said she would gladly give me. (Too good to be true right?) But for now my goal is to build a customer base by simply selling my beans. Maybe a year or 2 down the road a coffee shop will be more applicable.
My Stats: I roast 2 1/2 to 3 lbs per week. Keeping one for myself and giving out samples and selling the rest in 1/2 lb bags.
I have more demand for my beans then I am currently able to roast. And roast in good quality. With the whirly pop quality can greatly vary so I sometimes end up pitching a batch that got scorched or a little too dark for my customers tastes. Any advice from semi pros or profitable hobbyists?
My Stats: I roast 2 1/2 to 3 lbs per week. Keeping one for myself and giving out samples and selling the rest in 1/2 lb bags.
I have more demand for my beans then I am currently able to roast. And roast in good quality. With the whirly pop quality can greatly vary so I sometimes end up pitching a batch that got scorched or a little too dark for my customers tastes. Any advice from semi pros or profitable hobbyists?