I spent years roasting with a Probat in a shop and have home roasted with many
different techniques. Especially when living in remote locations, and
calculating shipping, I found that ordering 20# at a time (two 10# bags) from
Sweet Maria’s offered high economy and far superior quality (over
supermarket/chain options and subpar locals—again, in remote rural locations).
Even in a city with a bunch of great shops I’ve found it better than all but
the most expensive options.
I’ve used the same Behmor for years. As long as you don’t need a dark roast, it
offers good quality. The convenience of a 3/4 to 1# batch and the
set-and-forget is great.
We all know that excessive finickness can be fun and offer rewards, and a day’s
rest for coffee is good. I try to roast a day or two before the last batch is
done, especially since I mostly do espresso.
However, if you’re home roasting, getting good quality beans to anywhere
between first crack and right after second crack will be better than most
alternatives. Relax and enjoy getting um, less relaxed.
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