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Wired article: 6 Home Coffee Roasting Methods Tested
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Discussions > Coffee > Home Roast > Wired article: 6...  
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fnacer
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Posted Fri Dec 13, 2013, 11:02pm
Subject: Wired article: 6 Home Coffee Roasting Methods Tested
 

I loved the review of the Behmor, which produced coffee that tasted like "a beef stew or well-done steak" and that of the Hottop, which created such "an insane amount of smoke" that you can't roast indoors without using a fan.

In case you haven't seen the article, you'll find it here.

Enjoy!
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kboom1
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Posted Sat Dec 14, 2013, 7:36am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

I found the reviews to be boorish and quite inaccurate . I had to laugh at some of the reviews. who in their right mind that knew anything about roasting would stop a roast at the 1st pops of 1st crack and then submit the coffee for cupping? Yes without practice any roasting method can produce bad tasting coffee. after reading I would never trust any review from wired, sounds like the reviews were made to push readers to a certain product and not an unbiased opinion.
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CoffeeRoastersClub
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Posted Sat Dec 14, 2013, 10:52am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

kboom1 Said:

I found the reviews to be boorish and quite inaccurate . I had to laugh at some of the reviews. who in their right mind that knew anything about roasting would stop a roast at the 1st pops of 1st crack and then submit the coffee for cupping? Yes without practice any roasting method can produce bad tasting coffee. after reading I would never trust any review from wired, sounds like the reviews were made to push readers to a certain product and not an unbiased opinion.

Posted December 14, 2013 link

Can you imagine that the bonaverder roast, grind, brewer had  $681,461 pledged of $135,000 goal?  GOD, ignorance is bliss!

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

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boar_d_laze
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Posted Sun Dec 15, 2013, 12:09am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

kboom1 Said:

Who in their right mind that knew anything about roasting would stop a roast at the 1st pops of 1st crack and then submit the coffee for cupping?

Posted December 14, 2013 link

Good question I don't know the answer, but according to the review:

We roasted the same coffee (washed-processed Guatemala Huehuetenango Xinabajul, in case you were wondering) on each of the different machines to about a city roast level, or just after first crack.

"City," occurs immediately after 1stC not at the "1st pops of 1st crack"

There's cupping and there's cupping.  If you're cupping to discover the bean's potential for a good roast, or comparing beans to score them, it's probably a good idea to cup at the SCAA standard of "light to light medium", Agtron 58, or about C+ ish.

However, if you're cupping to determine the best finishing point on the light to dark roast spectrum for a given bean, you have to go to that finish and compare. If I were doing a roaster survey, I'd roast deeper than City, but  that doesn't invalidate the survey.  IMO City is OK, if a bit acidy.   What roast level would you use?  Why?    

kboom1 Said:

Without practice any roasting method can produce bad tasting coffee. after reading I would never trust any review from wired, sounds like the reviews were made to push readers to a certain product and not an unbiased opinion.

Posted December 14, 2013 link

What makes you think there was no practice?  Although the actual roasting personnel weren't identified, the implication was that whoever did the roasting had at least enough experience to understand the roasters.  Certainly some qualified people were involved.  

The resulting tasting notes were given by a round table of coffee professionals, home roasting enthusiasts, and one coffee-loving WIRED editor.

I've done iron skillet, Whirley Pop, Behmor (1 year) and HT (3 years) before moving on to bigger and better, and thought the reviews fair, if not particularly penetrating.  The article found the HT was the best of all the equipment tested.  Do you disagree?    

Remember that Wired is aimed at at a particular demographic; the young, leisure class.  This article in particular is pointed at people who like coffee but either have never home-roasted or barely scratched the surface.  People who don't know much about the equipment, except -- perhaps -- for price.  You find a greater depth of information in some of the forums, but a lot more bulls#it too.   Noobs often have trouble distinguishing between them.

Maybe your standards are higher than mine, but I thought that for someone thinking about trying roasting the article was good enough to add to a little to the mosaic.

BDL
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dana_leighton
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Posted Sun Dec 15, 2013, 12:48am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

CoffeeRoastersClub Said:

Can you imagine that the bonaverder roast, grind, brewer had  $681,461 pledged of $135,000 goal?  GOD, ignorance is bliss!

Posted December 14, 2013 link

boar_d_laze Said:

Remember that Wired is aimed at at a particular demographic; the young, leisure class.

Posted December 15, 2013 link

This is apparently the demographic that the Bonaverder folks are targeting also - notice that each of their levels includes a "hipster" bag!

First time I have ever read the specs on that. The roast is supposed to go for 4 minutes! These people must be on crack!

Anyway, I thought the cupping descriptions were as bland as most of the coffee roasting was. But, yes, I think it could help some of the hipsters who are trying to get a clue about roasting. Too bad there was no air popper method included.

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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kboom1
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Posted Sun Dec 15, 2013, 8:13am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

boar_d_laze Said:

Good question I don't know the answer, but according to the review:
"City," occurs immediately after 1stC not at the "1st pops of 1st crack"

There's cupping and there's cupping.  If you're cupping to discover the bean's potential for a good roast, or comparing beans to score them, it's probably a good idea to cup at the SCAA standard of "light to light medium", Agtron 58, or about C+ ish.

However, if you're cupping to determine the best finishing point on the light to dark roast spectrum for a given bean, you have to go to that finish and compare. If I were doing a roaster survey, I'd roast deeper than City, but  that doesn't invalidate the survey.  IMO City is OK, if a bit acidy.   What roast level would you use?  Why?    

What makes you think there was no practice?  Although the actual roasting personnel weren't identified, the implication was that whoever did the roasting had at least enough experience to understand the roasters.  Certainly some qualified people were involved.  

I've done iron skillet, Whirley Pop, Behmor (1 year) and HT (3 years) before moving on to bigger and better, and thought the reviews fair, if not particularly penetrating.  The article found the HT was the best of all the equipment tested.  Do you disagree?    

Remember that Wired is aimed at at a particular demographic; the young, leisure class.  This article in particular is pointed at people who like coffee but either have never home-roasted or barely scratched the surface.  People who don't know much about the equipment, except -- perhaps -- for price.  You find a greater depth of information in some of the forums, but a lot more bulls#it too.   Noobs often have trouble distinguishing between them.

Maybe your standards are higher than mine, but I thought that for someone thinking about trying roasting the article was good enough to add to a little to the mosaic.

BDL

Posted December 15, 2013 link

evidently you didnt read the article: Roasting with the Behmor the reviewer stated he stopped the roast at the first pops of 1c not after 1c was finished. and anyone who has done the homework on a particular roasting method or peice of equipment would know how a machine reacts and would be able complete a propper city roast
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boar_d_laze
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Posted Sun Dec 15, 2013, 8:49am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

kboom1 Said:

evidently you didnt read the article: Roasting with the Behmor the reviewer stated he stopped the roast at the first pops of 1c not after 1c was finished. and anyone who has done the homework on a particular roasting method or peice of equipment would know how a machine reacts and would be able complete a propper city roa

Posted December 15, 2013 link

You want to be very careful with that accusation.

Evidently it was YOU who did not read the article or my comment carefully.  I quoted the article directly

using CG's quote highlighting software feature

to highlight the fact that I was directly quoting what seemed misunderstood.  But that seems to have fallen on deaf eyes.  I'll try again though.

We roasted the same coffee... on each of the... machines to... a city roast level, or just AFTER first crack.

(Emphases added)

Speaking of paying attention:
  1. There was no reference to "first pops" in the article, you supplied them; and
  2. The reviewer, "Ariel," is a "she," not a "he."    

I've gone through a few roasting methods and machines in the course of my addiction and have found that each of them requires me to do a few roasts before i reach a sufficient level of familiarity to not only operate the roaster, but comprehend what I'm doing in real time, AND take notes.  We don't know how much time the "roastmaster" had with each roaster, but it seems reasonable that had she (not he) had more time and practice she could have done a better job.  

Nevertheless, that's the way things are frequently reviewed by professional writers and it doesn't bother me a great deal.  I've certainly read reviews which were much poorly researched and written.  

There's considerably more about each roaster, as well as a tip sheet and a more positive outlook at Sweet Maria's website -- which the reviewer seems to know by heart.  

In fact, the largest criticism I have of the article is that it's very much Sweet Maria centric.  On the other hand, it's pretty easy to infer that Tom was among the "coffee professionals" involved, and that's not a bad thing.  

Still, I'm left with questions.  Why no Gene?  Is Tom having trouble with the new ownership?  What's the dirt on that, really?  

BDL
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kboom1
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Posted Sun Dec 15, 2013, 8:53am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

dana_leighton Said:

This is apparently the demographic that the Bonaverder folks are targeting also - notice that each of their levels includes a "hipster" bag!

First time I have ever read the specs on that. The roast is supposed to go for 4 minutes! These people must be on crack!

Anyway, I thought the cupping descriptions were as bland as most of the coffee roasting was. But, yes, I think it could help some of the hipsters who are trying to get a clue about roasting. Too bad there was no air popper method included.

Posted December 15, 2013 link

If I remeber correctly when I first read about the Bonaverder, They planned on using only preselected varitals that were premeasered, canned, and sold specifically for the Bonaverder. something like the roaster version of a Keurig.
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kboom1
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kboom1
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Espresso: Alex2HX,Alex Duetto,Rancilio...
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Posted Sun Dec 15, 2013, 9:12am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

boar_d_laze Said:

You want to be very careful with that accusation.  Very YOU who did not read the article carefully.  I quoted the article directly , regarding 1stC.  But you seem not to have read that carefully either, so: (Emphasis added)

I've gone through a few roasters and roasting methods in the course of my addiction and have found that each of them requires me to do at least ten roasts before i reach a sufficient level of familiarity to not only operate the roaster, but comprehend what I'm doing in real time, AND take notes.  We don't know how much time the "roastmaster" had with each roaster, but it seems reasonable that had she (not he) had more time and practice she could have done a better job.  

Nevertheless, that's the way things are frequently reviewed by professional writers and it doesn't bother me a great deal.  I've certainly read reviews which were much poorly researched and written.  

There's considerably more about each roaster, as well as a tip sheet and a more positive outlook at Sweet Maria's website -- which the reviewer seems to know by heart.  

In fact, the largest criticism I have of the article is that it's very much Sweet Maria centric.  On the other hand, it's pretty easy to infer that Tom was among the "coffee professionals" involved, and that's not a bad thing.  

Still, I'm left with questions.  Why no Gene?  Is Tom having trouble with the new ownership?  What's the dirt on that, really?  

BDL

Posted December 15, 2013 link

Quoted from the article: To get a city roast level the roast I was shooting for in all of these tests I pressed the cool button as soon as I heard first crack happen.

Not sure why the Gene was not reviewed, But as far as the new ownership it's kind of a bummer for Gene owners that parts will not be offered for self repair any more. Seen Posted somewhere that the Gene was coming out with a larger version?
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CoffeeRoastersClub
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Posted Sun Dec 15, 2013, 9:41am
Subject: Re: Wired article: 6 Home Coffee Roasting Methods Tested
 

kboom1 Said:

If I remeber correctly when I first read about the Bonaverder, They planned on using only preselected varitals that were premeasered, canned, and sold specifically for the Bonaverder. something like the roaster version of a Keurig.

Posted December 15, 2013 link

Marketing to the corporate exec weekend social party crowd.  Will look nice on their quartz countertop adjacent to their $100,000 electrolux kitchen range.

"Putting on the airs" at the corp exec party:

"Hey Charles, do you wish to have some Bonaverde fresh roasted coffee with your Scotch, neat?"

"Yes, Hubert.  That would be exquisite.  What a perfect pairing.  So did you hear about Robert's new Chateau?  Can you believe he paid 5 millies for it?"

=========

Len

 
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674

Bitcoin Merchant www.CoffeeRoastersClub.com     www.javaPRO-CRC.com
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