Well, I skipped a week of bloggin', so I'll just call this round five. I'm a little foggy on the details, as it was a crazy full roast day last Thursday and we jumped right into it, so I was not taking copious notes.

Super solid today though; Its felt a lot more intuitive, and I was hitting our profile right on the money, for the most part. No serious errors. I'm trying to make my 'dosing' more consistent, that is, scooping green beans.

Something kind of 'clicked' today. Good day. Oh,… Continue

Well, things got off to a good start today. I learned how to re-light the afterburner up on our roof, if it should ever fail us. Which it commonly does. I guess it's part of the weather here in Seattle that is to blame. All the sogginess and condensation gets into the rig during damp foggy or really wet weather, and prevents the pilot from lighting. Our afterburner is mounted horizontally, as opposed to the more common (?) vertical set-up, and this may have something to do with it too (?).… Continue

So, roast day is here again! I'm currently hands-on with the roaster only one day a week, and I'll be trying to make a quick post before the day begins proper.

Looking at my notes from last week's roast, there were only a few 'oops'. I charged the roast 10 degrees late once, and we scrambled to get it caught back up a bit there - not a big deal though. I let a couple green beans fall into the batch we had in the cooling tray, which I had to fish out... I'd love to get a step ladder or… Continue

So, I thought I'd start a little blog here about my path down the Rosting Road, as it were. If you haven't read my profile, you should know that I've been a barista for 18 years, on and off - but mostly on. I've also been in managment, helped open shops, worked at solo owner/operator hole-in-the-wall shops, worked the conventions, run trainings, been in barista competitions, worked for masters of the craft - as well as a few fools - but have always been at arms length around the roasting… Continue