

A year of home-roasting with the WhirleyPop
In an effort to get very fresh dark-roast coffee, last year I finally journeyed into home-roasting! My friend from Japan serves as my mentor as I try to roast and brew a very good dark roasted coffee. I do love light roast coffee, but after 10 years of brewing third-wave light roast I think I'm a bit tired of that now. Dark-roast has been a fun change of pace, and learning the WhirleyPop's particular fussy nature at times has been a treat.
I roast weekly, usually in batches of 200g to 400g with beans from Sweetmarias. Some have impressed me, some have disappointed. Learning new techniques and embracing the ritual has made this a hobby I love and share with all my friends! I even did a small coffee pop-up at an art gallery that sold out!
I hope to one day upgrade my roaster to the Japanese "Sample Roaster". My brewing method is that of kissaten culture, which was a fun change on pour-over I've learned a decade ago.