Yes, I roast. It’s not difficult for a single person. I enjoy variety even with the same bean and same target. I don’t necessarily enjoy variability outside my control, but I cope. Commercial roasters suffer customers’ demands; home roasters play.
Today I roasted the last of my Ethiopian wet process Kebado to a decent City+. The profile spent a bit too long below first crack thanks to the cold weather, but the total roast was a decent length of time. I use a hood to pump up the temperature in cold weather. My hood (a cardboard box) only works when I use it, and I wasn’t terribly eager this morning. My IR thermometer is more a guide than a direct reading…
That’s all just fine, though. I want to enjoy, not produce.
Ethiopian coffees often take a day or two to reach their full flavor for me. I won’t know about the delicate notes until tomorrow. But the coffee already makes me think of rose gardens in spring. Floral is an understatement.
We’ll see what tomorrow brings. That’s one of the joys of home roasting. I can play with my drink as well as my food.