Where can I get green beans?
Green beans are available from several suppliers in NZ. The widest range is available from Ripe Coffee, Green Bean House, and Coffee Workshop. There is also RNG who specialise in specialty coffee from Brazil. If you are lucky enough to live in Dunedin pop in and see the nice folks at Common Ground - they sell green beans the old fashioned way on site (no Internet sales).
Does it really matter that you have precise control over the roast?
Yep, sure does. You can taste the difference when the roast is just right - the flavour almost leaps out of the bean. There are thousands of chemicals that contribute to the coffee experience, most of them are created during the roast and many of them are delicate long chain molecules. Just as opening the oven door at the wrong time will cause your pavlova to collapse, variations in the heating of the beans during roasting can disrupt the formation of those molecules. Get it right and the magic starts to happen. That's why the master artisanal roaster is so highly valued, and why sophisticated monitoring and control software is so important in an unattended roasting system.
Why only 100g capacity?
It is quicker to put on a Kaffelogic roast than to brew a coffee. Roast daily or roast on demand - there is no need to stockpile a week's supply. Of course if you do use more than 100g a day you will probably want to look at your options for a larger capacity machine. Otherwise make roasting part of your daily coffee routine.
Do I have to wait three days before using my freshly roasted coffee?
No. Total myth. See Resting.
What's all the fuss about using the beans within a week?
There is usually a noticeable drop off in flavour after one week. Coffee contains many volatiles and the flavour starts changing as soon as roasting stops. The different volatiles disappear at different rates. The flavour changes rapidly, potentially even improving for the first few days. By the time a week has passed most people will notice that the coffee has lost its greatness.
How much smoke does it make?
The Kaffelogic roaster produces about the same amount of smoke as frying food. The smoke is barely visible and a domestic range hood extractor fan is plenty sufficient for removing it from the kitchen. A good extractor fan will eliminate all smell; a less effective fan will leave you with a pleasant whiff of roasting coffee. If you do not have an extractor fan you will notice quite a strong smell of roasting coffee. Some people like it, others are not so keen on it. Without some form of ventialtion we recommend roasting only no more than one batch every day or two.
How easy is it to adjust the roast profile?
The set of instructions that control the rate of heating is a ‘roast profile’. Many of our users are happy with the built in profile, or with downloading profiles from our website or from other sources on the Internet. For those those who want to explore profile design, our software and guide The Roaster's Companion are available on our support page so you can see for yourself what is involved.
Is it ethical to encourage people to roast their own coffee?
There is a move towards roasting and packaging coffee at origin. This helps push the added value back into the country of origin. Home coffee roasting works in the opposite direction, moving the roasting of the coffee to the consumer. This increases the demand for top quality green coffee beans; if you roast your own you are more prepared to pay a premium price for the green beans because you are saving the costs of the roasting. The result is that the price of specialty green beans can approach or eclipse the price of roasted mediocre beans, leading to significantly increased returns for the grower. Roasting at origin and home roasting are two different ways to achieve a more ethical coffee market