Your best option would be to start on the ground floor with one of the best new independent coffee roasters in the industry (like stumptown, intelligentsia, and others) and learn from them, as apprentice so-to-say. There is a tremendous amount to learn, not just about roasting , but about the coffee itself. You’ve really got to understand the bean in order to bring out the right characteristics during the roast. Tom at Sweet Marias is an excellent source of information for the homeroaster so feel free to ask him, and others in the industry, for advice.
Just another Comrade Now on
November 12th, 2009 6:47 pm
My best suggestion would be to contact Tom at http://sweetmarias.com and ask him that question. I would venture that many roasters are the product of the coffee roasting industry, but I am also sure that many of today’s small roasters didn’t get there by watching the mass roasters burn beans.
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Your best option would be to start on the ground floor with one of the best new independent coffee roasters in the industry (like stumptown, intelligentsia, and others) and learn from them, as apprentice so-to-say. There is a tremendous amount to learn, not just about roasting , but about the coffee itself. You’ve really got to understand the bean in order to bring out the right characteristics during the roast. Tom at Sweet Marias is an excellent source of information for the home roaster so feel free to ask him, and others in the industry, for advice.
My best suggestion would be to contact Tom at http://sweetmarias.com and ask him that question. I would venture that many roasters are the product of the coffee roasting industry, but I am also sure that many of today’s small roasters didn’t get there by watching the mass roasters burn beans.