Golden Bean

December 8, 2014

Home Roaster Milk Winner

Stephen Long

House Blend

I began home roasting in February 2012 after doing some reading online (Coffeesnobs), which piqued my interest. I started out with a popcorn popper but quickly moved to using a heat gun bowl in bowl method. I also bought an Aeropress and porlex mini to brew my roasts.
Furthering my research, I came across an old bread machine and started corretto roasting. My hobby quickly became challenging and addictive; I was hooked, as I learned there was a lot more to roasting than just making the bean brown. So, I then purchased a thermocouple/data logger.
In 2013 I started playing with various low end home espresso machines, grinders and old Italian home levers. Along with trying espresso and roasted beans from reputable cafés, I slowly learnt what a good espresso and espresso based beverage can taste like and I have since gone through many upgrades; it has been a fun journey, – one that will surely continue.
I entered one coffee in last year’s Golden Bean (Milk) just for some feedback and came off with Silver.  It was then that I realised that I had taken this method of roasting as far as I could and started looking abroad at small drum roasters.  In April/May this year (2014) I finally took possession of a Quest M3. Only in the last couple of months have I started to get some solid consistency in my methods/approach toward beans from different regions; however, I still have plenty of room to improve.
These days I like to buy small amounts of green beans, usually    1 kg, and I rarely buy the same bean twice. The variety we have available here is amazing, and there is always something new to learn that is challenging my roasting skills and palate.
My winning entry was a three bean blend from regions I have experimented with in different ratios for some time, to be used mostly in milk drinks. 50% is a fully washed bean from Guatemala – clean and floral with a punchy fruity, winey acidity that is very pleasant. Making up the other half is a fair trade organic Indonesian Mandheling and natural process Ethiopian Yirgacheffe Kochere.
One day I would love to roast on a larger gas roaster and really see what I can do and how far I have come.

MPM Advertisment


Tavalon Tea – An International premium lifestyle tea company

Tavalon Tea is an international premium lifestyle tea company based in New York City. Since 2005, Tavalon has operated global offices in Dubai, Cairo, Hong Kong, Phnom Pehn, Tokyo, Seoul and Shanghai. Tavalon offer the finest, ...
by Cafe Culture Mag


Progress for smallholder coffees at 2018 PNG competition

PORT MORESBY, PAPUA NEW GUINEA (October 16, 2018) – Smallholder coffees excelled at the 2018 Papua New Guinea Coffee Cupping Competition, with top lots achieving over 85 points on Specialty Coffee Association (SCA) scoresheet...
by Cafe Culture Mag


Roastville – Cafe Review

157 Victoria Rd, Marrickville NSW Roast ‘Ville’ inspired by the word village was to become a place where both owners George and Destiny would create a space which is a true reflection of their craft and passion for the hosp...
by Cafe Culture Mag



Fun Fact: Benefits of Parsley

Did you know? Parsley is great for use as a digestive aid. It is a natural breath freshener, anti-carcinogen, contains three times the amount of vitamin C as oranges, and twice the amount of iron as in spinach. Parsley is usefu...
by Cafe Culture Mag


Almond Breeze Barista Blend

Almond Breeze Barista Blend is Australia’s first almond milk developed in partnership with baristas, specifically for baristas. Available to the food service market, this industry-first milk alternative has been designed to d...
by Cafe Culture Mag



Seven steps to boost business profits and help the environment

Love food – Hate waste – a NSW Governement inititaive: These practical steps will not only help you reduce food waste in your business, but also save you time and money in the long run. If you’re looking to cut co...
by Cafe Culture Mag


Top four food trends you’ll soon see on supermarket shelves

CSIRO News: Food trends come and go. Think matcha, salted caramel and quinoa. But some hang around for longer and are actually based on science. We’ve worked with KPMG to develop a report using our latest science in heath, fo...
by Cafe Culture Mag



Introductory Espresso Machine Technician Course – Oct 30th-31st 2018

Do you have a handy team member in your coffee business that is repairing your espresso equipment but needs some assistance in understanding the technical side of being a coffee technician? This two-day course is designed for n...
by Cafe Culture Mag


Breaking News – Federal Government pushes to stop plant-based products labelled as ‘meat’ or ‘milk’

Plant-based products labelled “meat” or “milk” will have to be rebranded if the Federal Government is successful in lobbying for a change of food standards. Regional Services Minister Bridget McKenzie wi...
by Cafe Culture Mag


Taste is key in promoting insect-based food

New study finds promoting enjoyable aspects of insect-based food is more effective than highlighting health or environmental benefits A new study finds that promoting insect-based food as pleasurable, rather than healthy or env...
by Cafe Culture Mag