HomeRoast Digest


Topic: Okay...you were all right (4 msgs / 90 lines)
1) From: Gene Smith
Pecan Jim Gundlach writes (in part):
<Snip>
That about sums it up, don't it?  After all my thrashing in the beginning, I
found that the old hands on the list were right...just start roasting and
pay attention.  There are so many variables, as Jim points out, that you've
got to get some of them out of the 'conscious control' column, and that only
comes with experience.  Otherwise, you are that miserable combination: a
beginner who is trying to keep as many balls in the air as an expert.  The
expert isn't 'thinking' about all those variables at once - but the beginner
has to.  In the end, it just makes you crazy, and then you have to relax and
just let the experience part occur.
I will say in my general defense, that this list comprises some almost
maniacal (did I say 'almost'?) attempts to eliminate, reduce and control all
those variables through the Magic of Science.  The very folks who were
urging me to just relax and have a go were also involved in discussions as
arcane as any generated by two argumentative Jamaicans testing the latest
ganja...as if everything could be measured , controlled and programmed to
produce invariably consistent and perfect results.  But underneath all that
science, coffee is still dealing an annoyingly organic product...which is to
say, one that varies all over the place.  It's fun to try to tie Mother
Nature up...but there's never enough rope.
So I stopped making temperature charts and just started playing around.  The
result tastes good to me...and the fact that I've still got lots to learn is
more blessing than shortcoming.
Gene Smith
riding the wild learning curve, in Houston

2) From: Bob Sanders
Gene Smith wrote -
<Snip>
Uh, I think you may have the wrong variable there...it's not about eliminating
the variable of the bean, rather the variable of the organic roasting the bean...
Bob

3) From: Gene Smith
<Snip>
eliminating
<Snip>
bean...
<Snip>
So, you've eliminated "the variable of the organic roasting the bean," Bob?
Gene Smith
riding the wild learning curve, in Houston

4) From: Bob Sanders
<Snip>
Nope :)  Just looked at what's controllable, and which varies the most.  You're
right that mother nature deals interesting things each crop, but that's not controllable
while most damage done to roasted coffee has nothing to do with the bean crop.
Witness what $* does to quality beans.
While I was pulling your leg, look at it like this -
   beans - can only control who they come from, it's all after the fact
   storage - under my control
   roast profile - under my control
   roast resting - under my control
   brewing - under my control
And yes, I've eliminated other ogranics roasting, resting, and brewing my coffee.
Well...soft of...there is still the stuff at work where it's fresher than the last
vendor, but it's still a month old and has a bit more robusta in it than I prefer.
And then there is me...haven't been able to do much with this organic.  It still
varies all over the place.i  I've known cats that were easier to herd.
Bob


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