Replies to This Discussion

Permalink Reply by Ryan Knapp on December 15, 2007 at 11:28am

Hey Steve, thanks for kicking off the discussion. I'm Ryan Knapp from Moon Monkey Coffee Company in Bourbonnais, IL. I roast on a YM10 Ambex.

Permalink Reply by Steve Kessler on December 15, 2007 at 12:00pm

Ryan, thanks for the reply! How far is Bourbonnais from Rockford, IL?

Permalink Reply by Ryan Knapp on December 15, 2007 at 1:31pm

It's about 2 hours south east of Rockford and only an hour south of downtown Chicago.

Familiar with the Rockford area?

Permalink Reply by Steve Kessler on December 15, 2007 at 1:56pm

Yes. I'm originally from Milwaukee, WI. I lived in Beloit, WI for about 5 years so I'm familiar with Rockford, South Beloit, Etc. Man I miss the midwest!!! Are you going to the SCAA '08 show in MN?

Permalink Reply by Ryan Knapp on December 15, 2007 at 2:54pm

Yeah, I'm planning on it. I just need to get registered. You going to be there?

Permalink Reply by Steve Kessler on December 15, 2007 at 2:57pm

So far I am. I guess it depends on how things go the next couple of months. After that, I'm planning a trip back to WI in June.

Permalink Reply by Has Bean Steve on December 21, 2007 at 5:48am

Ok here goes. My Name is Steve Leighton. I run a micro roastery in Stafford UK called Has Bean. I roast on a 2 kg Ambex, a 5 kg Ambex a 15kg Ambex and the most recent addition a 25kg Probat.

Permalink Reply by Steve Kessler on December 22, 2007 at 10:53am

Welcome to the group Steve! How are liking the Probat?

Permalink Reply by Has Bean Steve on December 22, 2007 at 11:32am

Its taking a bit of getting used to. I liken it to driving an oil tanker, and trying to get around a rally course :)

Permalink Reply by Paul Allen on December 26, 2007 at 9:22am

I roast on two 25 lb San Fransiscan's. It seems more like a Subaru Impreza when I think of Ralley driving. A great ride!

Permalink Reply by Has Bean Steve on December 26, 2007 at 9:43am

Sure machines a great build but I find the bigger the roaster, the harder the profiling. the smaller roasters are far more responsive to smaller changes. Its tougher to frag it around the corners of the course than the smaller roasters.

This is getting weired now I'll stop :)

Permalink Reply by Paul Allen on December 26, 2007 at 10:09am

I would agree. We have a 1 lb San Franciscan as well for sample roasting and it certainly takes more attention and therefore room for experimentation. Like the old Mini Cooper in the car rally (sorry, couldn't help myself). I need to get back roasting on those big San Franciscans

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