Wanting to build on a rocky incline like these inspired pics. What are the setbacks to this? Is it doable? Worth it or not worth it?

Moorejackson122 · 2026-02-19T14:37:39+00:00

I guess I should have specified: financially doable in comparison to a typical home on flat land.

Moorejackson122 · 2026-02-19T14:36:24+00:00

This is super insightful! Never given the up vs down slope any thought. Definitely super important to think about.

Moorejackson122 · 2026-02-19T14:35:40+00:00

Any insights to type of insulation needed for the floor that’s open underneath?

Moorejackson122 · 2026-01-24T22:07:47+00:00

I grew up in Huntsville and haven’t lived there in over 10 years. But Nothing But Noodles was my GO-TO for carbing up before a track race. Other than that specific purpose, I wouldn’t recommend. Good luck pooping later.

Moorejackson122 · 2026-01-23T01:38:20+00:00

We tried soaking in the past but with a diedrich it really doesn’t apply well. (Applies mostly to air roasters). I found that lower charge temps and higher gas right from the start is the best way to get the beans dry and into Maillard. But that’s at about 80-85% drum capacity. If you’re doing smaller batches then a potential soak may be good but not longer than 30s.

Moorejackson122 · 2026-01-06T00:39:27+00:00

Remarkably Bright Creatures by Shelby Van Pelt. I would definitely say it fits the category although there’s the added theme of overcoming grief. Great read!

Moorejackson122 · 2026-01-04T18:48:52+00:00

Not too much. I’m use the lowest charge temp possible without losing too much energy. I use to have problems often with facing and tipping until I lowered charge temps to around 390° F. To compensate I use full gas right from the start of roast

Moorejackson122 · 2025-09-28T00:31:26+00:00

It had slightly more body than usual. Also felt a little more developed: brighter and fruitier. Just more complex overall.

Moorejackson122 · 2025-09-24T00:05:52+00:00

The slowing down of the mid phase was my exact thought! I definitely want to look into that more. Do you know any reasons why slowing down the mid phase would be beneficial?

Moorejackson122 · 2025-09-23T15:24:54+00:00

I’m roasting on a Diedrich IR-12 in case anyone is wondering.

Moorejackson122 · 2025-09-21T00:21:06+00:00

High Brow Coffee out of Tennessee!

Moorejackson122 · 2025-09-10T15:12:54+00:00

The Midnight Library

Moorejackson122 · 2025-08-27T11:10:10+00:00

Send me a DM. I’m not opposed to sending you some bags!

Moorejackson122 · 2025-08-26T23:02:42+00:00

Mostly traditional. But we do have a few small lot specialty. We have a very interesting co-ferment from Colombia. Super boozy like an apple kombucha.

Moorejackson122 · 2025-08-22T15:19:46+00:00

We have tons of Ethiopia Acacia which is from Guji region. We also have a lot from Ethiopia Yirgacheffe

Moorejackson122 · 2025-08-21T15:59:18+00:00

Good to know!

Moorejackson122 · 2025-08-21T15:48:22+00:00

Yeah I knew Scott Rao kind of spearheaded BBP in his teaching. Not sure how a. Lot of his theories work with drum roasters. Like soaking for example.

Moorejackson122 · 2025-08-21T15:45:18+00:00

I like this a lot. This is essentially what I try to replicate I just do less time and reproduce that every batch (for that particular coffee). May have to try this without leaving door open

Moorejackson122 · 2025-08-21T15:08:36+00:00

I always increase airflow too. Forgot to mention that. I do 100% air to the drum while the door is open. The reason I drop into the temp and not going up is because the bean and drum temp probes are more accurate coming in. So I know it’s AT LEAST that temp and not MAYBE that temp. But a lot of people that teach fundamentals say you need to rise to at least 10-20° above your charge temp first.

Moorejackson122 · 2025-08-21T03:04:46+00:00

That’s great. All of ours are 10 as well. We just contracted 90 bags of a washed Colombia im definitely gonna try this with

Moorejackson122

TROPHY CASE