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Hit 2,000 home roasts today, surprised by the bean count
I passed 2,000 batches on my Huky after 4 years of roasting in my garage in Portland, and it got me thinking how much waste I used to throw out. Anyone else track their roast numbers and notice the learning curve stops being about equipment and more about consistency?
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angelamurphy1mo ago
Roasting 2,000 batches is like any craft where the gear stops being the excuse. I noticed the same thing with my sourdough starter after two years. First it was the oven, then the flour, then the humidity in my kitchen, but eventually all that noise fades and you realize the only variable left is your own attention span. Same with my buddy who restores old bikes, he can swap parts blindfolded now, but his real progress came when he started weighing every bolt and logging brake pad wear. The waste you mentioned, that's the hidden teacher. Every tossed batch taught you something cheaper than a class, and now you're probably at the point where you could hit 2,000 more without changing a single setting.
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