Roasted samples of green coffee last night at home in my garage. Our sample roaster is basically a solid steel drum on a spit, turned by hand, over propane flame. A few magnetic thermometers are stuck on the side for reference, next to a small door to spoon samples out. On the far side of the drum a larger hinged door, with a latch key, is for dropping beans in, and pulling finished roasts. Next to the roaster sits a leather glove.
Our sample roaster was made for us by Sherman Dodd, who started Coffee/PER, manufacturer of the SanFranciscan roaster. Five years ago, I contracted Sherman after exhausting a short list of referenced local welders. I spent months on a few different designs, finally deciding upon one, and faxing it over to Sherman, who agreed to make it for me. He made a few upgrades to my design and the result was awesome.
For the first year of roasting in my garage, the majority of my time was spent with this roaster. Now we roast in my garage only to do small samples, sent to us by green coffee sellers. The table next to the roaster is full of tools and forgotten bike parts, while behind is my collection of bikes.
Anyway, last night five samples of coffee from El Salvador were roasted, that were cupped out today. Since much of the flavors were hidden today by the freshness of the roast we will also be cupping these out tomorrow, and maybe after that.
In other developments, we have re-calibrated our hygrometers using table salt and Ziploc bags. Pictured above is a worthless Taylor hygrometer.There is actually no way to calibrate this except by bending the needle, and even then it is garbage. Synthetic hair hygrometers are the way to go, the best from 
Other news: This morning our cargo bike frame made its way to Veloshop, with an extra bike thrown on the front and some coffee deliveries. Ryan of Veloshop accepted it and has been working on it through the day. He says it should be ready either today or tomorrow.
