I'll go first.
My main roasting setup is a Fresh Roast SR800 with a Razzo V5T extension tube, sitting by a folding table in the basement when it is cold or rainy or outside on the patio when it is nice outside. Nothing fancy — a coffee scale, a cooling tray, and my iphone, ipad or computer running RoastSource. Usually with a temperature probe, especially if I am trying a new coffee. When inside, I roast with the an overhead exhaust fan I set up for ventilation to heep most of the smoke out of the basement.
For brewing, I love to try lots of different options to see how it effects the coffee. At home, I previously brewed on a Technivorm Moccamaster (that made a great cup of coffee), but recently purchased a Fellow Aiden - (love the controls and makes even a better cup than the Moccamaster). WHen traveling, I usually being either an Aeropress or a French Press so that I can grind my own coffees and brew. Once you start roasting your own coffee, it is hard to go back to the regular stuff.
Green coffee storage is a series of bins by region of the world. I buy too many types of green coffees, but love trying new regions, processing and farms from around the world (currently almost 100 different coffees in stock, that I work through about 6 - 8 new types a week). Some people may say I have a problem......
It's not a commercial setup. It doesn't need to be. I roast 230g batches two or three times a week and it makes the best coffee I've ever had.
What to Share
- Your roaster and any mods
- Where you roast (garage, patio, kitchen, basement, balcony)
- Cooling setup
- Brewing gear
- Green coffee storage
- Anything else that makes your setup yours
Describe your setup in as much detail as you want — the more real-world, the better. We want to hear about actual setups, not idealized ones.
What does your roasting corner look like?