HomeRoast Digest


Topic: Tradition winners (12 msgs / 266 lines)
1) From: R.N.Kyle
The winners of the drum roasted coffee 1 lb each were
Paul Moerman  El-Salvador
Jean  Puerto Rican  fincia del seto
Andy Thomas Rican  fincia del seto
I have enough on hand so I gave Andy his choice
also.
I have contacted each off list with congratulations and asked for their mail
addresses.
1 lb of drum roasted coffee will be roasted on Sunday
vac sealed and mail via priority mail on Monday.
The original post on the tradition was as follows
<Snip>
Ron Kyle
RK Roasting Drumshttp://rnk10.tripod.com

2) From: Jean
Hi Ron!
I wanted to let you know I had the wonderful fortune of coming home to =
your coffee last night - what a treat!  It is nice to try a new coffee, =
and, nice to try your drum roast.  I'm looking forward to playing with =
and enjoying these beans over the next few days - THANK YOU! 
Jean
PS - what is your favorite brew method for these beans?

3) From: R.N.Kyle
You are welcome, I'm glad it got there OK.
I prefer press pot .
RK

4) From: Scott Jensen
The results are in and the winners are... Jeff Ronk and Sue Stevenson.
Please send me your address's and I'll send you some "Aroma di Roma".
Scott Jensen

5) From: Sue Stevenson
Thank you Scott! I've sent you my address off-list and just wanted to thank you again. I look forward to trying it. Hmmm.........I better start thinking of something to offer in return!
Sue
Scott Jensen  wrote:
The results are in and the winners are... Jeff Ronk and Sue Stevenson.
Please send me your address's and I'll send you some "Aroma di Roma".
Scott Jensen

6) From: jeff
scott-
the tazza d oro arrived today. thank you so much. i hope to roast it 
tomorrow. how far did you take it?  the last specifically espresso blend 
i did was tom's liq amber. i went to about 30 seconds into 2nd w/ my 
poppery I. no immediate oil at that point; then rested about 5 days.
i'd like to hear your suggestions for the tazza d oro blend.
again thanks
-jeff ronk
Scott Jensen wrote:
<Snip>

7) From: Edward Spiegel
At 6:12 PM -0500 8/28/04, jeff wrote:
<Snip>
Hi Jeff,
For what it's worth, I just did my first roast of some Tazza d'Oro (thanks to Scott), in my Wearever Pumper and let it go for 10 seconds after the very first second crack outliers. This roast went a bit faster than I prefer (it went 6 minutes total. First crack from about 3:30 to 4:50 and second crack outliers at 5:50). There was no oil at the time but after about 24 to 36 hours there was a definite light sheen not there after first roasting. It was quite drinkable after 36 hours and did not change dramatically over the next couple of days. I found it very yummy.
Scott, how are you enjoying it?
How are you finding the home roasted version compared to the roasted-at Tazza beans. There was an article I read in which there was a war of words going on between the roastmasters at Tazza d'Oro and the other really popular Roman coffee roaster where each claimed that the other was doing something shady in their roasting. Apparently, there is bad blood between them (I think that one accused the other of rolling their beans in cocoa butter or something that hardly seemed possible).
When I was there the coffee just floored me -- it was almost 10 years ago but the cappo and espresso shots that I had there stick in my mind as the best coffee experience of my life.
Hope you don't mind my interjecting -- I know that the question was aimed at Scott.
Best,
Edward

8) From: Sue Stevenson
Edward, I haven't roasted mine yet  (tadition winner from Scott!). I really appreciate your input and can't wait to roast and taste it. I don't think I'll ever have the opportunity to go there in person to taste it but have heard a lot about it. Thanks for your thoughts! 
Sue
Edward Spiegel  wrote:
At 6:12 PM -0500 8/28/04, jeff wrote:
<Snip>
Hi Jeff,
For what it's worth, I just did my first roast of some Tazza d'Oro (thanks to Scott), in my Wearever Pumper and let it go for 10 seconds after the very first second crack outliers. This roast went a bit faster than I prefer (it went 6 minutes total. First crack from about 3:30 to 4:50 and second crack outliers at 5:50). There was no oil at the time but after about 24 to 36 hours there was a definite light sheen not there after first roasting. It was quite drinkable after 36 hours and did not change dramatically over the next couple of days. I found it very yummy.
Scott, how are you enjoying it?
How are you finding the home roasted version compared to the roasted-at Tazza beans. There was an article I read in which there was a war of words going on between the roastmasters at Tazza d'Oro and the other really popular Roman coffee roaster where each claimed that the other was doing something shady in their roasting. Apparently, there is bad blood between them (I think that one accused the other of rolling their beans in cocoa butter or something that hardly seemed possible).
When I was there the coffee just floored me -- it was almost 10 years ago but the cappo and espresso shots that I had there stick in my mind as the best coffee experience of my life.
Hope you don't mind my interjecting -- I know that the question was aimed at Scott.
Best,
Edward

9) From: Sue Stevenson
Hi Scott,  I wanted to thank you for the tradition offering. I roasted it with my HGDB about 4 1/2 days ago. I took it about 15 seconds into 2nd crack. Just a few spots of oil on the tips after a few days. I had a little right away, then daily since then. Just sitting here finishing it up. Todays brew is via press pot.  I've  also done vac pot. Both have been very, very good. I'm really enjoying this coffee, it's very smooth. I'm sorry I'm not adept at describing the flavors! The post card and literature were pretty cool. I went to the web site listed on it. Looking at those pictures while drinking the coffee almost made me feel like I was there! Thanks for giving me opportunity to try something new and delicious!  I'll be returning the favor to someone soon. I have to come up with something to offer! 
 
Sue
Scott Jensen  wrote:
The results are in and the winners are... Jeff Ronk and Sue Stevenson.
Please send me your address's and I'll send you some "Aroma di Roma".
Scott Jensen

10) From: Brent - SC/TO Roasting
Hi, all.  Thanks for all the great responses for the PII roaster and for the
DeLonghi grinder.
After an overly-complicated selection process (thank you, caffeine)
involving random numbers, numbered doggie treats (vegetable food dye), and
Sam the Wonder Dog, it's a real pleasure to announce that the winners are:
Normand Szcyrek - Grinder
Steven Crawford - PII Popper roaster
Email me with your snail mail location (mailto:scto.roaster)
and I'll get them sent out by USPS this week.
Brent
Roasting in an SC/TO
For drip, moka, and presspot brew

11) From: Gene Smith
Brent's message reminded me that it was time to draw names for my tradition 
offering, too.  (Okay, well past time...)
And the winner is:
Rev. Tim TenClay
Send me a shipping address and I'll get your book in the mail, Tim.
Gene Smith
riding the wild learning curve, in Houston

12) From: Tim TenClay
My wife (whose birthday was yesterday) picked numbers for the three
winners; you are:
  Zara Haimo
  Rev. Dan Martin (no, he didn't just get picked because he had Rev.
in front of his name -- there's no secret union here!)
  Brett Mason
I you e-mail me your snailmail addresses offlist (teejtc)
I'll drop them in the mail!
Grace and peace,
  `tim
-- 
Rev. Tim TenClay
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253


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