Yeah…5 lbs is too big for home and too small for commercial. I wish I would’ve gotten a 5 kilo honestly. I have been starting to get my dream of running a roasting biz going again and wont have enough volume per batch once it gets rolling.
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When you get there, I’ll spread the word. Good coffee is difficult to find these days.
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I’ve been drinking store bought whole bean while waiting for my sweet Maria’s order to get here. Roasted yesterday and while it’s too fresh of a roast I can already tell this will be a good batch. Nice dark fruit and chocolate flavors…maybe a little nuttiness as the cup is cooling. Good stuff! Store bought is expensive and very hit or miss as far as freshness goes.
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Storyville out of Seattle has the most consistent but delicious coffee. I’ve been in that shop several times, on several different trips.
Intelligentsia out of Chicago is a close second.
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Intelligencia (sp?) are great roasters! I’ve ordered their stuff quite a bit years back.
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I’m digging the Free Range coffee right now myself. It’s been great
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Looking that up now… lol
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Wife was starting her eye rolling this morning…she knows all this coffee talk will start the “hobby” back up again. Hahaha
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The Freedom Roast in particular…way to good
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@Hellraiser
I’m okay with small batches, and I haven’t been convinced which way to go, but I’ll definitely look at the air roasters. Small batch quality is where it’s at. I completely understand what your suggesting on the roast. I like both medium, dark, and light, and blending the three with the majority light roast, is perfect. I’ve only found one company that does this, but I’m no longer supporting them… 
I’ll look up your model roaster and see what I can find.
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That’s called a Melange and I like that style of roast as an espresso shot. Most people think espresso should be dark roasted but you get much more varietal flavors not roasting dark. Just into 2nd crack…very little oil showing after resting.
This calls for some ersatz design! 
Absolutely @MaD-VapoR espresso is a term for HOW it’s made, not what it’s made with. I have found some the best espresso shots have been from lighter roasted beans. A coffee shop nearby often offers a featured espresso, which is often one of their coffees that’s seasonal.
So delicious.
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ABSOLUTELY! I’m glad I didn’t have to say that first…lol. Whenever I say that people think I’m nuts. I’ve even gotten into discussions with baristas about this very thing.
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My understanding is the roasting process for espresso is to reduce acids present in the beans which if not roasted dark would be too acidic for drinking. Kona is a good example of an acidic coffee. If you were running Celebes Calossi it might be a different story lol.
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Forgot to update the flower tent. Have to transplant a few more, and then I’ll flower them too. All are
Starting to grow better with warmer temperatures above 50 finally. Don’t look at the yellowish cheese, that thing barely survived the cooler temps. 
Sorry if I let anyone down… lol
Jack herer
Animal Cookies
Durban poison
Cheese
Maui Wowie
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You still got it Growin On My Brother!! 
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How are you stabilizing your side pole @Covertgrower? Is it a spring loaded shower rod?
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You got it! When I crank the fan, this maintains the proper space, I need about 3 more, that side gets sucked in more than the rest. No idea why. Lol
Ditching tents anyways.
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So no special hardware to hold shower rod in place? I need 3 of these for my tent…major side suckage happening.
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