This weblog is no longer being maintained. All information here has been ported to EclecticEchoes.com. This site (heupel.com/eclectic) remains only for archival purposes.
Nils Ferry has been experimenting with roasting his own coffee, and details the process in a recent entry.
“Go outside and stir the coffee in the colander to cool it until it’s only warm, stirring and blowing to release more chaff. It’s OK, your neighbors already think you’re a freak.”
Tammy and I have been considering home roasting recently, both from a cost saving and QC standpoint. (Yeah, ok the first 2 month’s worth of home roasted are liable to be hit or miss, but after we get a feel for it…) The one thing that has stopped us so far is the smoke issue. Can anyone say how much smoke home roasting puts off — assuming of course you don’t roast it to a crisp?