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Topic: (Your first Roast) (11 msgs / 278 lines)
1) From: coffenut
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e-x-c-i-t-i-'n ... ahhh the anticipation.  I'm finally roastin' outdoors on 
the deck again since the weather's warmed up.  Nothing like sitting 
back, enjoying the roast aroma and knowing that you're making the best 
coffee in "your world".
fun, enjoy, come back and tell us all about it! 
Coffenut  :^)

2) From: John
Wouldn't it be great if you could bottle the smell of the coffee being
ground??  Talk about a room deodorizer!!

3) From: Ryuji Suzuki -- JF7WEX
If you enjoy the bold roast aroma too much, don't you kinda get
disappointed with more delicate aroma of the brewed coffee?
Just a quick thought...
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
From: "coffenut" 
Subject: +RE: (Your first Roast)
Date: Fri, 23 Mar 2001 17:22:49 -0500
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4) From: coffenut
I could probably be accused of enjoying the aromas too much.  Some people
even find the roast aroma a bit unpleasant, but it's not even close to the
aroma from the beans after a day or so rest.  The you have the more delicate
aroma of the brewed coffee to reward you as the first sip is taken.  All in
all, I'd say that each aroma has it's own unique place in making
home-roasting one of the most satisfying nasal experiences...
Coffenut  :^)
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5) From: coffenut
I can hear it now...
Gilda:   Wat's that smell?
Irving:  Oh isn't it wonderful?
Gilda:   Smells a bit like coffee doesn't it?
Irving:  Yes, its my new Renuzit "After the Roast" deodorizer.
Coffenut  :^)
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6) From: Ryuji Suzuki -- JF7WEX
I hope you understand that I had no intention of accusing anything.
Indeed, drinking a cup of espresso while my kitchin is still filled
with lots of roast aroma is really satisfying. (But the bean for
espresso should have been roasted a few days before, as darker roast
should be degased and desmoked for a couple of days.)
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
From: "coffenut" 
Subject: RE: +RE: (Your first Roast)
Date: Fri, 23 Mar 2001 17:45:00 -0500
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7) From: Mick
At 04:34 PM 3/23/01 -0600, you wrote:
During the coldest weeks of winter i would bag my spent coffee grinds 
rather than brave the cold and snow to throw them in my compost heap, it 
may sound odd but each time I opened the bag to add more grinds to it I got 
a fantastic aroma from it. Eventually I would leave the bag opened on my 
counter top.
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8) From: EuropaChris
Funny, but if I don't empty my knockbox for even a day, it smells really nasty, like a stale ashtray.  Seems to me that the espresso extraction process leaves all the nasties in the puck, giving you only the best the bean has to offer in your demitasse.  Regular coffee grounds have a totally different smell, more like the actual coffee.
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9) From: Les and Becky
Good Luck on the First Roast!  Make sure that after it has cooled to put in
in an air-tight container.  My wife is a Tupperware Manager, and I just love
my "coffee station" for storing my fresh roast!.  Wait about 2-3 hours after
the roast and then open your air-tight container and inhale some of the
greatest coffee smell you have ever experienced!  I really enjoy starting my
morning smelling my beans before grinding and brewing!  By the way, I love
the CRs and am getting to know the Guatemalan coffee's too!  I have been
enjoying a blend of one third Yemen with 2 thirds aged Sumatran.  Talk about
a Mocha-Java!!! :)  My problem is that I am out of Yemen and aged Sumatran
again.  It is hard to justify another order when I have close to 50lb of
green just begging to be roasted and enjoyed.  The dilemma in this hobby
(obsession) is knowing what to roast next.  I already know that it is going
to be some of the new arrivals that are suppose to be here on Monday!  So,
what do I do?  I need to roast tomorrow.  Do I roast the new African that
hasn't been tried or one of the half pounders that Tom sent, or my favorite
Uganda Bugesu that I have over 20lbs of?  Sure is nice to have these kind of
problems.  Thanks for all the great selections Tom!
Les  (just a mouse click away from Sweet Maria's)
P.S.  Do I use my Precision or my free Poppery that did 5 oz of Bugesu to
perfection?  Ah so may questions!  Welcome to homeroasting.  At least you
won't have the problem of what can to buy in the store  anymore! :)
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10) From: Ryuji Suzuki -- JF7WEX
From: "Les and Becky" 
Subject: Re: +RE: (Your first Roast)
Date: Fri, 23 Mar 2001 18:03:16 -0800
(entire text omitted)
Here's some of what I think.
For storing roasted coffee, I would use glass or stainless steel
container but not plastic ones. Plastics absorb and adsorb chemicals,
possibly including those components of roasted coffee. If you have to
use plastic, HDPE (high density polyethylene) may be one of the best
choice. I use glass jars after emptying fruit jams, because I make my
bread and consume a lot of jam.
I sometimes want to stock variety of beans, but I also want to stock a
lot of each kind to secure the supply and know the bean well. However,
among many kinds there are so many similar beans and it is not
efficient to duplicate similar kinds, not just in terms of storage but
also time needed to learn the characteristics of the bean. I believe I
can make better blends out of stock of 5 to 7 kinds that I know very
well, rather than stock of 12 or more that I probably don't understand
all that well. Some beans are so versatile that you change the roast
and it makes very different but also excellent result. So, I don't
think I have to know all those exotic names. Of course, if you are
selling bean to picky customers, then the story is different.
I think any reasonable people doesn't want to stock a lot of
photographic films (unless you are a serious photog and calibrated
everything for specific emulsions) or casette tapes because you know
the technology is advancing. Is coffee firms' technology advancement
improving the taste of coffee? (Or like the taste of ketchup, it won't
change?) I don't know. But I guess the change is very slow compared
to factory made products.
How the beans change as they age? My guess is that, assuming
everything else held equal, washed beans especially those with high
tone taste are often faster to fade. Largely unwashed varieties of
certain characters are more likely to enhance its taste over time.
(But you have to watch out for temp, humidity, etc, just as you age
wines.)  Coffee retailers are always working hard to find some good
ones anyway.  And every year some excellent new crops come out.
Do I want to keep drinking the same coffee forever? Probably not. I
think my taste gradually change also. So, I think it may not be a bad
idea to stock up only the amount I consume in one year...
Even if I were rich, I wouldn't collect coffee :-)
Thinking hard not to buy too much bean now... same dilemma...
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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11) From: coffenut
Yep, I do understand...it was more of a confession of a coffee lover and
everything about it from bean to cup than anything else.  My wife and
daughter don't care for the roast aroma at all and find it a bit pungent.
So, when I'm roasting indoors with my homemade smoke vent to the outside
(via the kitchen window), I have to step out back to get a good whiff for
Gotta admit I've been inspired by Jim Gundlach's over the fire roasting
method and may have to find one of those baskets he uses.  His roast a pound
and grill a steak thinking really sounds good to me.
Coffenut  :^)
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