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Topic: [coffee] RE: +'resting coffee' (10 msgs / 195 lines)
1) From: Rick Farris
This is a multi-part message in MIME format.
I hope you're using an RK drum, Tom!  :-)  Three pounds a week was
running me ragged with my Hottop.
 
-- Rick

2) From: john Abbott
Rick, 
How are you roasting?  I run a minimum of four pounds a week, but I do
it in sessions.  On Thursdays I always run four loads (2 pounds) because
we have a group that have dinner together every Sunday afternoon.  I'm
expected to either bring it (their homes) or serve it at my home.  We
have folks dropping in all week long to just sit and have a couple of
cups.  I tend to put on the barista hat in mid afternoon every
Saturday.   Of course being totally retired my schedule is almost
totally mine, so I don't feel pressured.
 
John - who loved coding but prefers roasting :o)
On Tue, 2004-03-09 at 18:29, Rick Farris wrote:
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3) From: Rick Farris
I use my Hottop.  The problem was that before I was roasting for another
few people. Now I roast almost exclusively for myself, so I don't have
to roast nearly as much.  One or two Hottop loads a week, versus six or
more.

4) From: Tom Ulmer
This is a multi-part message in MIME format.
MessageI am a basically a stove-top roaster based in my garage. I am working
on my own version of a sample roaster and am looking forward to its
completion.

5) From: Dan Bollinger
This is a multi-part message in MIME format.
MessageYeah, sample roasters!  Tom, check out mine at:http://www.claycritters.com/coffee/bollinger%20sample%20roaster1.jpgDan

6) From: john Abbott
Dan,
  You need something in that picture for perspective!  At first look, it
appears to be sitting on the floor. Then the distance from average
window to floor would make that a really large (OK HUGE) machine. It
looks like an industrial washing/waxing machine that you stand behind
and push with that big bar. 
   Of course if one focuses on the thermeter dial it becomes a little
more apparent, and then the size of the bat switch on the lower left
helps too.   But a coffee cup of something in the picture would give it
a better scale factor.
John - real old and lazy in my viewing.  Relieved to know its not  a 50#
roaster. 
On Wed, 2004-03-10 at 07:56, Dan Bollinger wrote:
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7) From: Rick Farris
This is a multi-part message in MIME format.
One thing that no one has mentioned in this "resting" thread is that if
you are a drip coffee drinker and you decide to try the coffee right out
of the roaster with no resting, beware that it will foam copiously.
That's ok with a Chemex, or another maker that you can keep an eye on
and adjust the flow manually, but marginal flow devices like a Bunn,
without the Bunn-brand filters will overflow badly.
 
-- Rick
 

8) From: Dave Huddle
On my old Bunn, I'd pour in just enough water to let the beans bloom,
then pour in the rest.
With my newer Bunn, the kind with the valve connected to the pour-in
flap, I raise the flap (closing the valve) after just a bit of coffee
is in the caraffe and wait a 1/2 minute or so, then close the flap and
let the brewing continue.
I agree - the Bunn-brand filters work best for me.
Dave    Westerville, OH
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9) From: Lowe, David
John,
What's wrong with that, don't want the competition with your cement =
mixer/jet engine roaster?
Dave Lowe

10) From: Dan Bollinger
John,  Yep, its a fifty pound sample roaster.  Big sample, eh?  ;)  When its time
to tip the drum and dump the beans I call my neighbor and he comes over with his
two kids and we wrestle that baby over. Rarely do all four of us get burns.  :)
nah!  It measures 9" x 9" x 18"
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