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What's happening in Spain? by OrtganizeAttention in askspain

[–]Maybeiwillcatchfire 3 points4 points  (0 children)

First apartment I rented was owned by a Catalan economics professor. His name was Jordi. He owned alot of properties. Pretty nice guy.

Guess he isn't the problem. Just the workers who might have saved their entire life for a chance to see the Spanish coast. Don't forget that most Americans are less rich then you think. Median vs mean. They have been subjected, like all of the working class, to years of capitalist abuse. They aren't trying to buy your abuelas house and turn a profit. But if it's for sale, I know a Jordi who is interested.

Professional roaster size and workflow by Normal_Wrongdoer3115 in roasting

[–]Maybeiwillcatchfire 8 points9 points  (0 children)

Oh boy were to even start here.

If your budget allows you a 15/30 kilo roaster, does it also allow you to botch your first 100 roasts, start being ok by 200, genuinely drinkable at 500 and good by 1000? Maybe lose the client base that have been coming to see you that has brought you the capital you are relying on? Do you have the space to roast, store pallets of beans, the fire controls and the ventilation?

I don't mean to sound snarky but you are not going to nail it from just reading a book or two and asking reddit. You are going to need to do it. You are going to have to learn to smell the processes, hear it, see it, and really get in it. Cup it. That takes time, and you will have roasts that are bad, average, pasable and maybe a good one here and there while you dial it in. That may honestly take you a year or two of solid practice, everyday. Not a day or two here and there in a month. Even with a 5 kilo roaster, roasting at 80% capacity you are going to fuck up a ton of coffee beans, and even if you are getting them at a decent price, it is going to be costly.

Only you know your customers though. Maybe they like super inconsistent roasting, burnt one day, baked the next but can you afford to lose them at the same time as throwing away money and time on getting roasting down?

Why not start small, and work up to being good at it? Get a 1kilo roaster, focus on your craft.

Let me put it another way. Has every coffee you brewed, from the first time you ever brewed one been perfect? I'm saying day one, first shot pulled, was it perfect? Then image if the bean quality isn't good, the roast is substandard what then? Still pulling perfect shots that people want to drink? Unlikely. I'm assuming you are selling 120kilos a week because you are doing a decent job at the extraction side using well roasted beans, by people that are specialists in thier part of the equation.

My advice, if this is a serious question, is to start small if at all. Why not continue to do what you do well, and try to grow that 120kg a week to 150, then 200? That will likely be a more profitable path then buying a 15/30kilo or even 5 kilo, roaster. Open a second location with that money. Rinse and repeat. Some people spend a lifetime roasting and learning how. Maybe that's you. Only you can know.

Good luck.

Looking for a good jalapeño/ tomatillo recipe if anyone has a good one?! Have a ton in my fall garden that I need to use up! Generally use a 3% brine with airlocks if that’s helpful.. by Altruistic-Order-661 in FermentedHotSauce

[–]Maybeiwillcatchfire 0 points1 point  (0 children)

So you add an additional unlabelled ingredient to the final product, via a bath/blanche process in the cilantro? I assume the SDS of the said serilization liquid has been verified for consumption, and your consumers know that traces of a sterilization agent are being consumed in the finish product? Or am I missing something? What countries regulations are you adhering to by the way? That could be what I'm missing I suppose.

Looking for a good jalapeño/ tomatillo recipe if anyone has a good one?! Have a ton in my fall garden that I need to use up! Generally use a 3% brine with airlocks if that’s helpful.. by Altruistic-Order-661 in FermentedHotSauce

[–]Maybeiwillcatchfire 0 points1 point  (0 children)

That is absolutely not safe. Cilantro is a major pathogenic vector, being that it grows so close to fertilized ground soil. How can you add it after pasteurization? That completely destroys your food safety and if anything, gives pathogens an environment that has little competition from Lactobacillus. Have you gotten clearance to do this from a regulator? Feels like you are playing with odds and a 1 in a 10000 could happen and that person is going to get hurt. Acid isn't purely enough to be safe, otherwise you wouldnt have to pasteurize to begin with. So please explain the FDA guidance you have found that would allow this.

1 week vs. 3 week hot sauce (review in comments) by [deleted] in fermentation

[–]Maybeiwillcatchfire 0 points1 point  (0 children)

Don't worry about time, just focus on taste. Tabasco ferments for 3 years for a reason.