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I check HBT here pretty regularly but just lurk. Still plenty of coffee for me. All the interesting Ethiopian coffee seems to be gone now, though. Overall, i think it takes more money or a lot more luck to get interesting coffee now vs 5 years ago. Lots of stuff from the usual green coffee...

I happen to be drinking a coffee now that has very small beans as well. Daterra Aramosa Natural Anaerobic Masterpiece. It's surprising how small the beans are compared to other coffees I have around and they're also noticeably denser. I also don't think it's available anymore, I got them back...

We’re coming up on the 10 year mark for this thread. Should we mark the milestone with a home roast coffee exchange or something?

Sweet Maria’s.

I usually drop before the end of first crack. Sometimes there’s a lot of cracking still happening.

When I had a Baratza vario, I liked what I got out of the steel burrs for drip and pour over. I never was satisfied with anything I got out of the ceramic burrs.

Don’t know much about them specifically, but it’s an e61 HX machine. If I saw one for $200, I’d probably buy it even if I couldn’t test it and someone told me it didn’t work. I’d definitely list it online, at least on FB and CL. If it’s really brand new, you should be able to get 75% of retail...

I’m surprised the bullet needs that kind of warmup time. I would have thought that would be an advantage over my mill city.

The trouble I run into is trying to discern whether I don't like the bean, or don't like the roast. If it turns out great, I know I liked both, but I don't like it, it's hard to know, especially early in the roasting game when you're not sure if you're even doing it right. :) Percentage weight...

I see that your weight loss for this batch is 15%. I’m not sure how well that translates between roasting methods (I have a drum roaster) but that’s toward the higher end of what I usually roast and I consider all of my roasts to be medium. I’d suggest going lighter to try to get some acidity...

that’s a good point. It’s hard to get a good espresso if the coffee is too fresh. Unless you go out of your way buying commercially roasted coffee, that’s rarely a problem. But for home roasting it’s a different story. The primary issue with coffee that is too fresh is that it has a bunch of...

Try grinding a little coarser and/or using less coffee in the basket. Not sure what you’re referring to with oil content. Home roasted coffee is just as good for espresso as commercially roasted as long as you like the taste of it.

I'll play: 2022: 64.75 2021: 48.5 2020: 63.5 2019: 48.5 2018: 38.5 2017: 40.5 2016: 40 2015: 37.5 That's all pre-roast weight in pounds. I think my usage was very consistent, but my wife's usage of home roasted coffee has been the variable in the above. 212lb in 214 batches roasted...

They score it pretty high. Even if it’s not a berry bomb, it will probably be a pretty good coffee with at least some berries. I’m deciding between 10lb or going crazy for 20.

Also: PBW

What’s the origin of the coffee? I’d be more surprised if a reputable roaster sold coffee like that from Colombia than Yemen.

I've just done one batch so far, and it wasn't too bad.

I just got through a batch of this one and enjoyed it: https://www.sweetmarias.com/kenya-kirinyaga-kainamui-peaberry-6879.html (of course, sold out now as the good ones often don't last.)

Keep your eye out for mahlkonig and ditting grinders. I’ve seen a few pop up for sale reasonably priced. A Guatemala would serve you well and I’ve seen those available for cheap. Less common than the bunn’s though, so you’ll probably have to be patient or lucky.

Roasted another batch of that super wush two weeks ago and that coffee continues to impress. This batch I let go a little darker and I get raspberry and chocolate. Just delicious espresso with or without milk. High in the running for best coffee I’ve roasted.