I've been a home roaster since we moved here to Mission. I have converted a couple of folks to home roasting - only to have them move back north. Then we moved to 'A' street and our new place and everything changed. A is a much more social group and we have visitors daily who drop by for a cup. One couple (retired minister and a retired teacher) had begun asking me questions about the technique for roasting. I gave them one of my FR+ roasters to experiment with and they got hooked. They've joined this list and are beginning the journey. Then Yesterday I was asked if I would put on a demonstration of home roasting as a park activity next Saturday - no problem - love to. Tonight I got a call from a neighboring park and they too would like to have a demonstration and talk on home roasting. It took time but I think home roasting is about to take hold here in the tip of Texas! So now my question to the list: What are the things that I really want to promote that will entice them to at least attempt it? These are seniors and have more time than money or sense - what roaster should I point them toward? I have already collected many of Tom's pages and printed them as hand outs. What am I leaving out? John - Wandering Deep Southern Texas
Hey John, what a coincidence! The Amerigas guy was just here yesterday connecting my new house to the gas line, and he noticed my HotTop and roasting supplies...he asked if coffee homeroasting was worth it...a few minutes later he was sipping a cup of 22 de Septiembre, while I climbed up into the shed attic to retrieve one of my two retired Freshroasters. which he bought for $30...and I even threw in a half a sack of Ugandan Nanja for him to practice on.. he thought the Septiembre was "mild" -- so I suggested mixing some of the Nanja in with it... hope he likes it... I also recommended he read the SweetMaria site, especially the tip sheets on the Freshroasters. Something in the air? --Ted ------------- John Abbott homeroast Sat Mar 13 19:35:03 2004 * Previous message: +dog ears rotisserie glasses cromullance? ------------------------------------------------------------------------ I've been a home roaster since we moved here to Mission. I have converted a couple of folks to home roasting - only to have them move back north. Then we moved to 'A' street and our new place and everything changed. A is a much more social group and we have visitors daily who drop by for a cup. One couple (retired minister and a retired teacher) had begun asking me questions about the technique for roasting. I gave them one of my FR+ roasters to experiment with and they got hooked. They've joined this list and are beginning the journey. Then Yesterday I was asked if I would put on a demonstration of home roasting as a park activity next Saturday - no problem - love to. Tonight I got a call from a neighboring park and they too would like to have a demonstration and talk on home roasting. It took time but I think home roasting is about to take hold here in the tip of Texas! So now my question to the list: What are the things that I really want to promote that will entice them to at least attempt it? These are seniors and have more time than money or sense - what roaster should I point them toward? I have already collected many of Tom's pages and printed them as hand outs. What am I leaving out? John - Wandering Deep Southern Texas
Hmmm, John's Wandering CSA Workshop Circuit! Tough question replies below....
I am more worried about giving new roasters too much information. At least half of my joy in home roasting has been learning about it on my own. My childhood forts were always more fun to build than to inhabit. Jared Do you Yahoo!? Yahoo! Mail - More reliable, more storage, less spam
<Snip> least half of my joy in home roasting has been learning about it on my own. My childhood forts were always more fun to build than to inhabit. Jared Jared makes an excellent point. Too much information is often the worst weapon of the proselytizer. If you're going to be there in person, I can't imagine anything more convincing than a taste of decent coffee...and if they can't taste the difference, then homeroasting would be silly. Gene Smith riding the wild learning curve, in Houston
Yeah and I tend to give way too many details about anything. My kids used to approach me with a question and say "Dad, short answer, how do you turn this on?" I'm not going to attempt to make them master roasters, but I want to make the hobby appealing enough that they will look in to it further. I plan on talking about the variety of beans, and the variety of roasts. The importance of a good grinder and the various preparation methods. I plan to demonstrate a couple of roasters, and a couple of brew methods. The multiple brew method is to get a drink into everyones hand quickly. I've printed out a couple of Tom's cupping reports to illustrate the flavors available in fresh coffee that they have never experienced. I have Sweet Marias URL on my first and last slide (Open Office Impress). I've grabbed some photos from around the world of coffee plantations and farms. And have a discussion on the plight of the coffee farmer world wide - but especially in Central America. Anything else you'd throw in the bag? I have the floor for 45 minutes - and don't want to flood or bore them. John On Sat, 2004-03-13 at 23:09, Jared Andersson wrote: <Snip>
John, Tom & Maria would, undoubtedly, be the best advisors on which roaster to point to for seniors who might want to enter the roasting world. I am 55 & have poor high frequency hearing (for beeps & pops).....that probably comes somewhat close to your potential students? Also, I've done lots of teaching/training to both youngsters and adults. Anyway, I've had 2 Siroccos, a HR Precision, a HotTop, and the new FR+8. I'd certainly point to the FR as a good option for a starter roaster, given your student population. Postives: mechanical timer with no hard-to-see LED/no hard-to-hear beeps (like the HotTop), no costly filters to replace (and the chaff collector seems bulletproof and simple to empty), pops are audible over the sound of the roaster (better than some), smoke is minimal (of course, so is quantity), degree of roast is visible easily from all sides, roast is quick (don't need alot of patience), cost is minimal for a mechanical roaster, hot parts are few (safety), machine cleanup is minimal, and size/weight is quite manageable. Even demonstration in the class is facilitated by the 360 degree glass chamber and quiet fan motor. You can discuss what's occuring in the roast while it happens....not so with a popper, HotTop (can't have a circle of students see the window), BBQ, or even glass chambered roasters with more noise. My 2 cents. Ky
This sounds great. I certainly would have enjoyed and learned from this early on. Especially showing them how. It sounds hard, but looks much more doable at first! Barbara On Mar 13, 2004, at 11:19 PM, John Abbott wrote: <Snip>
<Snip> Vincent Price wrote an excellent art appreciation book years ago titled "I Like What I Know," suggesting that knowing a bit about the topic of art greatly broadened what people could actively - rather than passively - appreciate and enjoy. I think a similar concept applies to your undertaking. This is one place where 'a little something for everybody' is a *good* idea. Some of your audience will be interested in a touch of coffee history, others in geographical information - where does it come from? There ought to be a fair tie-in with those with gardening proclivities in the cultivation aspects and coffee ecology in general. If I were going to do it, I'd attempt to pique everybody's interest at least a bit with my talk, and then get them to taste the coffee (most important step!). The dear old Scientologists have an interesting saying that applies to situations like you face: "Don't answer any unasked questions." I'd save the details of roasting as answers to questions after people have absorbed the other material and enjoyed a cup of coffee...and want to know how to do it themselves. That said, I'm certain that it's going to be an interesting presentation, and I'm just sorry I won't be there. I know I'd have some questions...and I'd want a cup of coffee, of course! Gene Smith riding the wild learning curve, in Houston
On Sun, 2004-03-14 at 11:08, Gene Smith wrote: [snip] <Snip> Yeah and that's probably my greatest failing. I think it stems from my own desire to know as much about something as possible. I find minutia about things of interest to be fascinating and therefore expect it to at least be mildly interesting to others. I'm borrowing liberally from the opening pages of some respected authors. I will try to condense it to a few succinct statements. <Snip> The park director at the second park suggested that I do a Folgers vs Costa Rican freshly roasted taste comparison. My problem is I don't want to buy the Folgers :o) I assured her that they would recognize the difference even in the absence of the Folgers. I'm disappearing over the horizon. Today is my 45th wedding anniversary and we're heading out for the rest of the day - winding up in Corpus Christi where a bunch of our friends will surprise Carolyn. John - thankful for a perfect partner for all these years!
On Mar 14, 2004, at 11:08 AM, Gene Smith wrote: <Snip> Also a little effort in developing a sense of aesthetics in your children substantially increases the quality of the gifts you receive over the rest of your life. Except for my investment of time and money in home coffee, I probably have gained more from lessons in the arts for the kids than from anything else. Jim Gundlach
<Snip> Congratulations, John...in every sense of that word. It's a good thing to be thankful for. Gene Smith who recently celebrated - or failed to celebrate - his 18th. Two days later, it dawned on us that we had both forgotten. We both laughed our butts off over that, and have been celebrating ever since.
Congratulations on your 45th! That's terrific. Barbara On Mar 14, 2004, at 11:32 AM, John Abbott wrote: <Snip>
Hi John, Gosh, you've really gone all out - sounds like you've put together a Coffee 101 I would enjoy! If you don't mind a gentle reminder, remember, you want to KISS your audience - Keep It Simple, Sweetie! For a 45 min. demonstration, it seems that perhaps you've packed in quite a bit. You want to leave time for answering questions, including maybe demonstrating (re-demonstrating?) answers to the questions. You might like to have some visuals that folks can look at before/after (like a world map with markers), and the handouts you've mentioned, but I don't know that I'd go into that in great detail at an introductory roasting demonstration. Roast your couple of batches, start them cooling, brew rested beans that match what you've roasted, pour (remember, you need to allow time for them 'doctor' their samples), answer questions, and raffle off your freshly roasted beans. - If you can manage all that in 45 mins, you'll have done an awesome job and likely will garner a few interested folks. (btw - if enough people express an interest, you might want to approach the park people about offering a 6 week or so class that would include exploring the different regions, politics, conservation, etc. involved.) Have fun, Jean :~)
Hey! Happy anniversary, John & Carolyn! And hopefully dozens more! DJ Who will soon sing the blues missing his Blue de Brazil
I bet the FR+ would be a good choice. It's lightweight, takes up little space, not many restrictions, or special needs, small batch, fairly safe, etc... Plus, it puts on a pretty good show through the glass. Of course you could take the Hottop for the wow factor, but with your newly published stance on their support and PR, maybe the FR+ and a popper would be enough. Emphasis on all the variety of tastes and sourcing green coffee would be interesting. Having little one pot sample bags-o-beans pre-roasted might be a treat. Some well brewed coffee might be popular too. Sounds like fun, but hard work. *********************************************** Ed Needham To Absurdity and Beyond! "Nunc Aut Nunquam" homeroaster ... d.o.t ... com ***********************************************
I'll be doing my demo using the FR+ and will have 3 FR ( plain, plus and hacked) the Wok and the HotTop sitting out table for people to see what the differences are. I will have done a couple of pounds in the HT and allowed them to rest before the meetings. I've copied Tom's roaster page into the slide presentation and will do a really brief overview of roasters and their strengths. I don't want to focus so much on the equipment that they lose the focus - Fresh Coffee! In the next week I'll probably change my presentation a dozen times - trying for a smooth flow and at the same time a real education in the concept of home roasting. I will bring the Poppery team into the dialog because a lot of these folks only live here six months of the year and can find them in their home thrift shops. I truly appreciate all of the input - all of it was meaningful! THANKS! John - the Guzzling Gourmet On Sun, 2004-03-14 at 23:54, Ed Needham wrote: <Snip>
John, when you get it together to your satisfaction, you ought to document what you've done. A video would be nice. Doesn't need to be a professional production, because what I'm thinking is that it would be a nice guide for others to attempt the same thing in other parts of the country. Can't wait to hear how it goes! Gene Smith riding the wild learning curve, in Houston <Snip>
Gene, You credit me with a lot more talent that I have. This is a gathering of retirees who have time to learn some new hobbies. This will be far from a technical presentation - which would just bore these folks to tears. I'm going to make it look as simple as possible (which it is) and then warn them of the slippery slope they are stepping up to - but that its OK once you learn to control the skid. I'm going to do a wee bit of background on the poor goats in Ethiopia and bring it down to discussions of regional choices. Tell them some of the pluses from each region and then of course make sure they understand that the best of the best comes from Central America :o)) Then we'll so who wants to try what. I will pull shots for the brave - pour cups for the average and make some Latte's for the wusses (kidding - really - kidding). The closing of my pitch as it is for anything I do here is: " If the blinds are open in my front room - then just come on in. If the blinds are closed but the light is on - ring the bell and give me time to dress. The pot is always on and we can continue this from there." And that invitation is a standing invitation to the list. If you're ever in the neighborhood stop by for a gallon or two. John On Mon, 2004-03-15 at 09:41, Gene Smith wrote: <Snip>
<Snip> I still hope that you will at least give us a report on how it went, John, along with your thoughts on things that seemed to work and things that seemed to didn't. Maybe we'll end up creating the coffee equivalent of a really, really jittery Tupperware Party... Gene Smith riding the wild learning curve, in Houston
John, If it turns out well, and you do more in the future, let me know. I'm in McMinnville (I think you're in Oregon, right?) and have a boutique video production studio here in the country. I'd be willing to come down, shoot the presentation, and edit it with some flair back in the studio. Ky Azlein Black Opal Studio fxtc
Ky, What a generous offer - thanks. However I'm located down in the very southern tip of Texas - a short 1500 yards from the Rio Grande River and Mexico. I attend the parties in Oregon because I am a west coaster at heart - having lived and worked on the west coast some 35 years. John On Mon, 2004-03-15 at 21:07, Ky Azlein wrote: <Snip>
This is a multi-part message in MIME format. you across from matamoros or reynosa?
We are across from Reynosa. However we do most of our Mexican shopping in Nuevo Progresso which doesn't ever show up on a US map. Reynosa seems to constantly have somebody shooting at somebody and a couple of car jackings have taken place there. Nuevo Progresso is a small town that caters to the Winter Texans. NP will be throwing a 2 day party on the last week-end of March because that marks the end of the "season" when most Winter Texans head back up Nawth. With the snow storm that just took place in the midwest to the New England coast we have lots of folks reconsidering their departure dates. Matamoros looks and acts like any US city. There is more English signage than Spanish. About every third person you talk to is employed by a US manufacturer. We went once just to look - won't go back unless its to pass through on the way to Monterrey (where I really spend my time). I have made it a point to start looking for coffee contacts down there. Slow process because of the trust factor, but we will prevail. We buy a lot of Mexican beans at their market price and so far haven't had to pay a tariff to bring them back. That would change if I were bringing back a truck full I'm sure. Not only is coffee cheaper here - so is gasoline (1.35) and produce (33 cents a pound for tomatoes) We enjoy one of the lowest costs of living in the US. We have folks here in our retirement park from England, Germany, Spain and a ton from Canada. All come for the above reasons. John - roasting the last of my Peruvian stash. On Thu, 2004-03-18 at 10:47, Tom Ulmer wrote: <Snip>
I am the official coffee purveyor at local fencing tournaments this fall. Took a couple of thermoses of Idido MV to my son's tournament this morning. Saw several people pour their swill into the drinking fountain after they had mine. BTW, Tony took third place in Mixed Saber at the Autumn Equinox Open in St. Paul. Went up against the 15th rated Junior Saberist in the country and got crushed. But in a good, learning, character building way. Tournaments the next two months. I'm gonna be busy. Bob
Bob: Very cool... I wouldlike you to tell your son congratulations from me. Way to go and I would love to hear about his later efforts. best ginny ---- Bob Brashear wrote: <Snip>
--=====================_7191437==.ALT Content-Type: text/plain; charset="us-ascii"; format=flowed Congrats to Tony and the best of his skill mixed with luck in the upcoming tournaments. And congrats to you for taking your coffee and opening the eyes of others!! Stephen At 06:46 PM 9/23/2007, you wrote: <Snip> --=====================_7191437==.ALT Content-Type: text/html; charset="us-ascii" Congrats to Tony and the best of his skill mixed with luck in the upcoming tournaments. And congrats to you for taking your coffee and opening the eyes of others!! Stephen At 06:46 PM 9/23/2007, you wrote: I am the official coffee purveyor at local fencing tournaments this fall. Took a couple of thermoses of Idido MV to my son's tournament this morning. Saw several people pour their swill into the drinking fountain after they had mine. BTW, Tony took third place in Mixed Saber at the Autumn Equinox Open in St. Paul. Went up against the 15th rated Junior Saberist in the country and got crushed. But in a good, learning, character building way. Tournaments the next two months. I'm gonna be busy. Bob homeroast mailing list http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations, unsvbscribes) go to http://sweetmarias.com/maillistinfo.html#personalsettings--=====================_7191437==.ALT--