The CA Fraternity of HomeRoasters (we dunnit)

[Mister Moo]

Originally Posted by Vancouver_alex

thanks!
i have the roast profile nailed on my little poppery so well that i really couldnt tell you the time i roast for, or the amount of beans with too much accuracy..... the blend that i am basically religious about is

60% brazil
25% sumatra
15% sidamo

this blend is killer with a cigar!!!!

i do have a monstrous commercial machine plumbed into my kitchen (due to an awesome and very tolerant wife).... a nuova simonelli mac digit that is on 24/7...i graduated over the years from

a delonghi(plastic POS)
saeco proteo barista
saeco barista (starbucks)
nuova simonelli beach (workhorse)
2nd nuova simonelli beach(still have it)
nuova simonelli mac digit

i have a number of friends who i have shared beans with who use iroast/hottop/alpenrost/poppery....and i prefer the ease, simplicity, and believe it or not, the quality of the roast from my $2 machine....i am always open to trying new things and i welcome any advice tips, experiences....as far as upgrades go, i was toying with the galloping gourmet/stir crazy for awhile, but really didnt want to spring for the convection oven part of it only to find out that the roast profile is subpar....i would want to actually see one in use, or taste the coffee from one before jumping in

i think that a sonofresco front of house style roaster might contribute torwards my next step into the abyss,should i find a bargain on one, as i havent found any difference so far from my poppery to the higher end consumer/prosumer machines

well, thats my long winded answer to your question (just finished a double espresso)

im very glad to meet up with some more like minded people here @ CA

Jeez-o. I forgot the question.

Oh yeah! Have you considered an homemade SCCO as a pooper alternative? I agree it's hard to beat a pooper - particularly a WB(1) Poppery pooper - but sometimes volume and speed trumps that special fluid bed precision. After a couple of years I finally got all popped out with my poopers and assembled an SCCO with nary a look back. It make a pound in 14-minutes, pretty precise repeatable profiles.

Originally Posted by Mister Moo

Jeez-o. I forgot the question.

Oh yeah! Have you considered an homemade SCCO as a pooper alternative? I agree it's hard to beat a pooper - particularly a WB(1) Poppery pooper - but sometimes volume and speed trumps that special fluid bed precision. After a couple of years I finally got all popped out with my poopers and assembled an SCCO with nary a look back. It make a pound in 14-minutes, pretty precise repeatable profiles.

nice....i used old techspeak in my post for scco, they were originally referred to as stir crazy/galloping gourmet or scgg...i see they have become more popular since the original which was named after a co called a galloping gourmet readily available @ value village for 20 bucks.....i guess the combo has stood the test of time

i found an sc about 2 years ago...any recommendations on the co?

[Mister Moo]

Originally Posted by Vancouver_alex

nice... i found an sc about 2 years ago...any recommendations on the co?

The old Galloping Gourmets are good (ebay) and folks are buying new ones (Sunpentown) and getting good results.

Altho drob and I went MooBQ () a while back I still think an SCCO is the bees knees for all but the hopelessly lost. Easy. Inexpensive. Reliable. Precise. Compact. The project end calls for a steel centerpost replacement which can be done with a few nuts/bolts, a Dremel tool and a tube of JB Weld.

[germantown rob]

I have been roasting for a year and a half now and just love it. I started with a roaster, that will go unnamed, until I killed it in 6 months, than I roasted in a dutch oven for 2 months until I got the HotTop. This last year I have learned a great deal about beans, harvest, shipping times, and roasting. I love that this hobby is so simple to get started on with immediate results you benefit from.

There is no going back for me, even if I could only get one green bean and no roaster or stove I will be firing up a wood fire and using a wok to roast just like the whole world did before the 50's.

I would sure love to have a room setup for a professional sample roaster or two and proper venting for non toxic breathing but that will wait till I have college payed for the daughter and the possible next little one. However a BBQ roaster could easily fit the budget with the same benefits as a roasting room.