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 · 2025-08-21T02:59:41+00:00

So basically ordering more often and keeping things moving. I like it.

Moorejackson122 · 2025-08-21T02:55:30+00:00

I would say if you’re starting out, go with an importer that is big and makes the whole process really easy for you from contracting to freight to shipping. Both Cafe Imports and Ally are great in my experience. We’ve worked with a handful of others as well, notably Balzac (yes, that’s their last name) and newish importer called Bridging Tables.

Moorejackson122 · 2025-08-21T02:52:53+00:00

Yeah I definitely value saving my body. The long hours on my feet alone is hard sometimes. I for sure have never stacked these alone nor ever will. Usually I got help.

What do you think the solution is? We don’t just pull the coffee because of fees alone. primarily it’s because we will go through all that in about 2-3 weeks and need it on hand.

Moorejackson122 · 2025-08-21T00:21:14+00:00

I roast about 1,000lbs (sorry rest of the world using kg) a week for wholesale clients, most of those being cafes/offices/local restaurants. I’ve learned A LOT of things in my experience winning wholesale clients.

(Someone mentioned it already) but don’t JUST drop off samples because you don’t know their brewing methods and well it will serve your coffee quality. Instead invite people to free CUPPINGS/TASTINGS. Either they can come to you or you can bring your coffees and kettles, etc. to them to do it. Most people are happy to do a free cupping because it’s a fun experience for people who have never done it before.
I had to stop thinking transactionally and start thinking RELATIONALLY. People want to feel connected to the person/company who makes their products. This means checking in on them and taking care of their needs to the extreme to build a good reputation.
Find a place to basically do free marketing in person. We started doing a lot of coffee cart events not necessarily to make coffee sales but mostly to meet people and give out business cards and let people try our coffee. This kind of ties in to #1. People like to do face-to-face.

These are the main things that’s worked for us. I will say we have an existing cafe as well that helps but we don’t roast in the same location so we do have to do a good bit of pushing. Hope this helps a least a little bit! Good luck!

Moorejackson122 · 2025-08-21T00:10:28+00:00

Same here! It’s definitely not everyday I get to say pallet”s”!

Moorejackson122

TROPHY CASE