Why Home Roast? (INeedCoffee.com) (#)

  „I liken it to the difference between home-baked cookies and store-bought cookies. I guarantee that the first batch of coffee you roast in your home will taste better than the coffee roasted in Seattle two or more weeks ago or even that of your local coffee supplier. Also, consider this: right now you probably buy your coffee by the pound, so you only get to enjoy one type of coffee at a time. If you roast your own coffee, you can buy many different types and blends of green coffee.“

http://www.ineedcoffee.com/00/11/whyroast/ - Cached

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Roast Your Own (INeedCoffee.com)

  „Green coffee will store well for over a year without loss in character whereas a roasted coffee will be best consumed within a week. Buying your beans unroasted will allow you to make large purchases without worrying about the beans going bad.“

http://www.ineedcoffee.com/99/04/homeroast/ - Cached

Espresso! My Espresso! An Ongoing Internet Novel - CHAPTER 53

  „      Today I just found hot just how hot roasted coffee can get. You are more than aware that I have been testing the Hottop coffee roaster. I went out into the garage this morning to roast another three batches. The first was 250 grams of Yemen Mocha.“

http://home.surewest.net/frcn/coffee/ coffee53.html - Cached

Hawaii Coffee Association

  „1. For RIO roasters who buy (not produce) green within origin and roast within origin: A verifiable report listing a) beginning green inventory pounds, b) pounds of green roasted, c) percent and pounds of roast weight loss, d) distribution of roasted pounds into packaged quantities (i.e.: 5#, 1#, ½#, 10 oz, 3 ½ oz, etc., consumed as tasting samples, home use, etc.), and d) the ending inventory of green. The packaged total weight for commercial sale and donations must be approximately the same as the number of 100% stickers, recognizing a small percent of error for ruined labels, roast errors, etc.“

http://www.hawaiicoffeeassoc.org/gtr100.htm - Cached

The Coffee Review - the world's leading coffee buying guide

  „But doubtless I also was reacting to the impact of varying roast strategies. Every detail of roasting impacts the final taste of the coffee - not only how "dark" the coffee is roasted but also how it is roasted - with what sort of equipment, with what intensity of air flow through the roasting chamber, with what succession of roasting temperatures, and so on. This is not to even mention the ultimate annoyance in roasting: That the same coffee roasted exactly the same way using the same computer-controlled profile may taste slightly different when roasted on two different days or even two different times of day, apparently owing to changes in ambient moisture, barometric pressure, residual heat in the roaster, and perhaps to the unexorcised ghosts of roastmasters past, perished from heat, exhaustion, and frustration.“

http://www.coffeereview.com/article.cfm?id=96 - Cached

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