Well, Saturday’s came and gone. For one hour, I spent time roasting in the heat of the day, covered a bit by shade while folks watched and we talked. It was a good time.
I was scheduled to start just after lunch, at 1PM. I arrived around 12:30, lugging all my gear to the site. I was at a crossroads of sidewalks, where many passed by. I had to run back home for my Chemex filters – once I had gotten about half of the load to the site, I realized I had left them. Luckily home isn’t too far.
Back on site, with the remainder lugged in, I had people waiting. As I set things up, I was talking, answering questions, etc. There were around 6-12 folks greatly interested in homeroasting and one who had actually tried it.
I took three roasted batches in a quart Mason jar with me; I roasted two on site. While the first was roasting, I was describing the roast process, heat, changes, etc. The ‘Pictorial Guide to the Roast Process’ from Tom was incredibly helpful in showing the process that was occurring in the depths of the popper. After fielding a few questions, I started the water heating and started grinding in my vintage Cory. The excitement grew.
Once the coffee had brewed, I gave each who wanted some about 4 ounces. I warned folks that it may be stronger than they’re accustomed to, but there would be more flavor. And they agreed! Many were a bit taken aback by the ratio of coffee to water (2T/6oz), but they were impressed and liked it. Hopefully, the notes that a few took will lead them down the path of home roasting, and to SweetMaria’s.
Solo Deo Gloria,