Team Member Corner: Chuck Baber’s Roasting Coffee
The aroma of freshly ground coffee and the rich, dark liquid it produces are a staple for many, but for me, it was an acquired taste. It wasn’t until 1996, at my grandmother’s funeral, that I had my first cup. Staying with her neighbor, Jim Carson, I was offered a cup he’d brewed using Eight O’Clock coffee beans and real cream. He ground the beans just before brewing, and the result was amazing. I was instantly hooked and adopted his method, thinking my standards were top-tier.
I soon learned my so-called “coffee snobbery” was only at a beginner level. Years later, a coworker told me that to truly “up your coffee game,” I needed to roast my own beans. He called the difference a “punch in the mouth.” Intrigued, and unable to afford a high-end roaster, I researched a cheaper alternative. I learned that some roasters use hot air popcorn poppers. I found one at a thrift store and was completely blown away by the flavor. He wasn’t kidding; it really was a “punch in the mouth” difference. Store-bought coffee tasted stale from then on.
As my tolerance for coffee grew, my need for a stronger brew and more frequent roasts grew with it. I found a used Behmor roaster that could handle a full pound of beans per session. I’ve been through three of them since then, and I’m still roasting.
Over the years, I’ve learned a few things about my hobby. For one, don’t roast your own coffee unless you’re prepared to haul your entire coffee rig with you on every trip. Secondly, don’t ever try to convince anyone how good it is, or you might become their dealer. I made that mistake with my neighbor and now have to double my roast amounts to keep him supplied. But despite all of that, I would do it all over again.
