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I hit 100 coffees on my home roasting log and it made me rethink my whole "fresh beans are a scam" take
I started a little notebook in January to track every batch I roasted in my garage setup here in Sacramento, mostly because I kept forgetting which beans were the good ones. Last week I flipped to page 41 and saw I had just passed 100 roasted batches, which sounds silly but it made me go back and read the first few pages. The coffee from my first 20 roasts was flat and ashy and I blamed the green beans, the grinder, the water, everything except my own heat control. Turns out my drum was running way too hot for the first 3 minutes and once I backed it off, the same cheap beans from the co-op tasted way better than the $22 bag at the shop down the street. If you roast at home, do you keep any kind of log, or do you just go by smell and sound every time?
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