Pua Roasta: The Method in Our Magic
Roasting is alchemy. A magical way of transforming substance and energy - refining raw ingredients into a finished product. It is both a detailed science and an abstract art.
We began roasting professionally 3 years ago and have learned so much along the way. We set out with a 1KG Toper Cafemino Gas Roaster, which we bought second hand in the north of England. At first, it was slightly disconcerting collecting the roaster and hearing that the owner was getting out of the coffee industry as they said it was too much work and too competitive. However, we were determined to practise hard and make it work.
Roasting is Alchemy
A Detailed Science and Abstract Art
The Toper roaster is made in Turkey where they produce high end products for lower costs compared with other larger brands. This meant that we could afford it - second hand - and still achieve top end results. It’s been impressive, a very satisfying and simple piece of kit - a bit like an early Land Rover; strong, sturdy and with quality parts put together in a logical and practical manner. Maintaining it and learning of its inner workings has been such a pleasure.
Our Roaster
A bit like an early Land Rover; strong, sturdy and with quality parts put together in a logical and practical manner.
It has been a real adventure getting to know it. Learning the ropes has been hands on and intuitive. Focusing on the sounds, sights and smells as opposed to bogging ourselves down with too much theory early on, we have quickly learned our way around it and its behaviour in various contexts. Having roasted on the side of a mountain, in a cottage, behind a mainstage and on the Meadows, it is fair to say that we have roasted in some really abstract locations.
By focusing on an analogue learning style with precise sensory observation we have been able to ‘feel’ how it works and develop a body clock like response. When the coffee is at various stages we can now tell instinctively without relying on technological instruments. That being said, we recently fitted an electronic ‘Phidget’ temperature sensor to a raspberry pi micro computer to run Artisan - a coffee roasting software. This gives us a graphical representation of the time/temperature graph as well as an indication of how the temperature changes over time, allowing an accurate reproduction of roasts we wish to recreate.
“Having roasted on the side of a mountain, in a cottage, behind a mainstage and on The Meadows, it is fair to say that we have roasted in some really abstract locations.”
It is fascinating how subtle an art roasting is and how the conditions change - thus creating a balancing act of keeping its variables as constant as possible. A freezing morning on the meadows is different to a hot sunny day, a rainy humid day varies from a dry morning. The beans, the gas level, the amount of wind outside, the operator, the time taken to roast, the weight of coffee, the amount of airflow and the tune playing in the background all impact the coffee significantly! Ok, maybe the last one not so much.
Wherever We Go … Our Roaster Follows
It has been a real adventure getting to know it.
As with any art or skill there are two basic methods. Read the manual first or write your own manual. The latter was always going to be our choice. Although it takes longer to get a feel for a process in contrast to scientifically reproducing established processes, it ultimately creates a more intimate relationship with the coffee and the roaster. When this is then combined with research and theoretical understanding, then we are onto a winner!