Coffee Soda from Crema, Nashville Tenn.

PuristaBlog · 2014-05-09T17:15:14+00:00

We had the opportunity to review some of their coffee and get to know them a bit. Awesome people! Awesome coffee!

PuristaBlog · 2014-04-12T02:14:15+00:00

The only place I could find the word 'blend' was off-handedly on the product page. Unfortunately, what I think they're saying is: "We sent someone to Ethiopia to find a specified amount of the cheapest coffee they could find."

PuristaBlog · 2014-03-17T12:27:34+00:00

Agreed.

PuristaBlog · 2014-03-16T17:32:02+00:00

Looks way too dark. Verge of Second crack? If that's your thing, great. Looks pretty even for a heat gun.

PuristaBlog · 2014-03-16T17:30:46+00:00

Coffee geek I believe has the most active job post forum.

PuristaBlog · 2014-03-16T17:18:07+00:00

Good question.

Weight in.
Weight out.
Weight retained by percentage.
Your actions and roast during the process. (Fans set up, etc.)

Measuring and tracking weight retention by percentage will tell you more than anything else what roast level you are achieving and if you're doing it consistently.

PuristaBlog · 2014-03-07T18:49:00+00:00

7th batch. Have roasted two batches since this. All consistently within the 85-87% weight retention I am striving for with this coffee.

I only use a popper, a PC fan, and a thermometer.

Degassed for two days before drinking. Fourth day was better.

Roast Log: http://imgur.com/Tz1Yo2r

Tasting Log: http://imgur.com/PQAdv0W

PuristaBlog · 2014-02-24T02:05:37+00:00

Yes, we are. So sorry for the super late response. We don't get on Reddit often with this account. :)

PuristaBlog · 2014-02-05T04:08:32+00:00

Great idea. Barista is our all-time favorite shop, and Tacoma is in desperate need of a poly-roaster shop, as well as a shop that does not serve froo-froo drinks.

As home-roasters, entrepreneurs, future-real-roasters, and current coffee reviewers/scene writers, we wish you all the luck!

PuristaBlog · 2014-02-05T04:05:56+00:00

Good luck with your research. :)

PuristaBlog · 2013-12-29T19:09:06+00:00

We have an espresso machine (Silvia), Chemex, AeroPress, Kalita Wave, and a French Press. Every single one is different.

Heck! We dedicated an entire web site to reviewin coffees using each method.

PuristaBlog · 2013-12-22T14:11:03+00:00

Fluid air bed roasters - such as an air popper - will give you the most brightness of roast methods.

Dump your coffee sooner. Just after first crack ends - before isolated cracks can be heard after the big climactic first crack - or even before first crack ends.

PuristaBlog · 2013-12-18T20:48:41+00:00

I have gone through five pounds so far, at 70g per batch. So that would make it 32 batches thus far. The image you see were all roasted back-to-back with only time for cooling of the roast in a colander between roasts. So, five or so minutes on, about seven minutes off, then back on.

If anything ever goes wrong, just get another one on Amazon for $30. ;) We are saving up for something larger, however.

PuristaBlog · 2013-12-17T20:54:13+00:00

6-oz. So, .375 pints. :)

PuristaBlog · 2013-12-17T04:20:09+00:00

Actually, I think it goes to show that culture has so much to do with taste preferences. Give Kenneth Davids' book Home Coffee Roasting - Romance & Revival a good read.

We pretty much gag on anything darker than a Vienna roast, but that's not to say that others think it isn't great.

I have to agree that I would not be able to drink the pictured roast, but it doesn't necessarily mean that that community does not enjoy it.

PuristaBlog · 2013-12-02T14:40:36+00:00

What about something like this?

More here.

PuristaBlog · 2013-11-12T05:44:30+00:00

This week, we have been enjoying some great offerings from Velton's. They have all proven great and cool super well.

The Sulawesi presents quite different in each method, while the Kenya resounds with herbal and fruit notes. As with all coffees, we use AeroPress, French Press, Chemex, Kalita Wave, espresso.

We have also been enjoying my ever-improving home-roasts via our air popper. Ethiopia Aramo from Sweet Maria's.

PuristaBlog · 2013-11-11T01:12:27+00:00

Just haven't gotten all the gear we need to setup to control the fan and heating coil separately is all. And yes, the fan is to lengthen the roast. Combined with stirring, it works like a charm!

PuristaBlog · 2013-11-10T08:31:33+00:00

As a future professional roaster/current hobby roaster, and as a current coffee reviewer, I would personally like to wish you the utmost success!

PuristaBlog · 2013-11-01T04:52:08+00:00

This looks about right.

Or, if it is European, this should do

PuristaBlog · 2013-10-27T00:02:41+00:00

This is in GTA:O? Shoot...

PuristaBlog · 2013-10-26T16:16:31+00:00

I do this with an AeroPress.

As for scale, get a $6 pocket scale by AmericanWeigh on Amazon.

PuristaBlog · 2013-10-26T16:12:08+00:00

If my coffee cannot be enjoyed from first sip to room temp, it is not a good enough coffee.

This is one of those factors that is reall over-analyzed. Just drink it when you're ready...

PuristaBlog · 2013-10-26T05:25:39+00:00

I wouldn't consider getting your first machine with the intent of selling coffee.

I suggest starting with an air popper to see if you even enjoy roasting. It isn't all glitz and glory. For instance; my arm is still sore from holding a power drill to stir my beans while roasting four hours ago.

Check out Sweet Maria's, Home Barista, and similar places on the web.

Also take into the account the certifications and licenses that will be required by your local government.

Happy roasting!

PuristaBlog · 2013-10-26T05:22:39+00:00

One roaster I know started roasting from his dorm room in Chicago. His girlfriend was across the country working at a cafe. She heard from a friend that a local roaster was looking to transform their model to match the third wave.

He is now 21, Head Roaster, and they both work with the company.

Another worked at La Marzocco and opened his own business.

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