Hi, Lee, It's interesting that this was the coffee (out of the 8 samples), roasted at about the same point, that I liked the best; so much so that I ordered 5# of it. Now, I don't know if I'm becoming jaded or if there was a lot of serendipidy at work that one time, but I've never achieved the same "This coffee is *GREAT*!" response again. I've roasted a variety of beans to various degrees since then (mostly fairly dark), and seem to get the best flavor when I combine a couple of them (the Brazil with the Peru Chanchamayo was one). Guess my palate isn't educated enough. (I'm going to try some lighter roasts, but I'm afraid what's called "acidity" or "brightness" just tastes sour to me.) I used to use the numbers on the HWP to try and be consistent with my roasts, but now I've got one of the Pelouze thermometers stuck in the lid, and I start a timer when I hit the "start" button (with the dial up around 8, just in case I wander away and get distracted). I make note of the temperature and time when I hear the cracks, so if I hit nirvana again, I'll have a better shot at duplicating the conditions. --On Wednesday, March 28, 2001 8:53 PM -0800 "Lee B." wrote: <Snip> Fulton Martin __=o&o>__ roseview San Diego, CA N32 43.956, W117 05.874 homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On Thu, 29 Mar 2001 09:25:52 -0800, Fulton Martin wrote: <Snip> You may remember my recent posts re: to coffee that I had bought locally and which seemed suspect. I described the taste of all of these coffees (Guat., CR, Yirg., Sumatran) as tasting extremely sour. Since then I had ordered some coffee from SM's, roasted it and was pleased with the results. I also arranged to have the original coffee cupped by a professional at a local coffee company. (A sort of blind test as he was simply told that the coffee was from some samples received from a broker and didn't know what my experience had been.) I got the results, and the leftover coffee, back yesterday (3/28) and, although the cupping notes were not as specific as Tom's, he basically said that all of the coffees were fine. (The Guat. & Yirg were noted as having thin body and the Sumatran as "not completely clean.") Along with the unroasted green that was returned, I also received the unused portion of the roasted coffee which was roasted (on 3/26) to a fairly light degree of roast -- certainly lighter than I had roasted it. Well, I brewed some of the Costa Rican this morning and was very pleasantly surprised by it. I don't think this coffee is quite the same quality as SM's sells but it's good to have a local source of good quality. I also plan to start roasting lighter to see just how light can still be good. Of course, now I'm left wondering exactly what happened the first time around with this coffee and there seem to be 3 possible explanations... 1. My roasting technique was simply bad or wrong. This seems the least likely as I don't think I've modified my technique with the SM's coffee and I've been very happy with my results with it. 2. My brewing or grinding equipment was dirty or otherwise contaminated. The grinder I haven't really done anything with so I don't think it is that. I have become obsessed with the cleaning and rinsing of my press pot after reading some comments on the evils of hidden soap residue so it could be that my brewing equipment that was at fault and now that I've gotten it clean everything is fine. 3. Something was simply wrong with my sense of taste or smell. I'm not sure how to really evaluate this possibility. We had been painting the kitchen around this time (Sherwin Williams EverClean) so maybe the paint fume exposure was just ruining my sense of taste and smell. This was also about the time that the live oak trees were blooming and dumping pollen and, although I wouldn't say that I have allergies, I may have been affected by that as well. So I'm wondering if any of you have had a similar experience where coffee that once tasted great later tasted horrible or horrible and then great and, if so, what circumstances you think may have contributed to the experience? John Blumel homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Your beans could have absorbed some of the volatile organic compounds from the paint if you roasted in the same area, after all, you are pumping air through the beans.
From: "John Blumel" Subject: Re: +First Roasts Date: Thu, 29 Mar 2001 12:47:35 -0600 (CST) <Snip> Then there are a few taste + body with no acidity beans... Aged Mandheling etc... Incidentally, <Snip> That's probably why Guatemala + Mandheling is a classic blend. (or perhaps just my classic?) About 10 years ago, when I was in Japan, I liked Mandheling a lot. I stopped by many cafe and tasted a few cups and bought a 200g (1/2 lb.) package. Some day, I realized that many Mandheling had weired smell and taste. Initially I thought that was why it is said so distinct. I returned to a cafe who consistently gave me excellent cups, but often run out of it for a few months. (I later found that this guy had a large stock in his cellar but he keeps them for aging... he changes the offerings when he feels like it...) Asked the guy. He told me, a lot of Mandheling is not stored or transported right and many people think the fungus smell to be the distinct character of the bean! He also told me how stupid and careless giant coffee companies are, those who sell preroasted and packaged beans. I was shocked, stopped drinking Mandheling for a long while UNTIL this guy told me that he hides some good lots and offered me some. I used to ask this guy to let me roast my own batch (but his sample roaster was still too big for my personal consumption so I split with my friend), but now I am doing it home... P.S. In Japan you sit down in a good cafe, and they bring you a list of coffees and teas they offer, organized just like a restaurant menu or wine list. You can specifically ask for a cup of which, just like you click on Sweet Maria's home page. (You won't get a discount even if you drink 20 cups though - but I remember getting free cups when that guy wanted me to try something new.) They make a single cup using typically flannel, paper or vacuum. I paid about the same as what I pay for a glass of wine at a restaurant in US. -- Ryuji Suzuki Q. What is your real message? A. Keep a good head and always carry a light bulb. (Bob Dylan 1965) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
This is what puzzles me also. I believe there are several reasons for this failure to repeat the "Nirvana" experience. Accomodation of the senses to previous exposure. But this seems not very likely unless one continually drinks the same coffee for an extended period. The reverse of the above occurs when some food item, eaten prior to or with the coffee, sensitizes the taste buds. The most important reason is missing the "sweetspot". IMO the sweetspot of a roast is usually a very short time period measured in seconds near the end of first crack. At this point there is still some slight bitterness, the complexity is maximum, and the sweet/chocolatey flavors are just beginning. When I luck into one of these special occurrences, it is instantly evident even before the first sip reaches the back of the tongue. This happens mostly with the first brew within a few hours of roasting. Later brews, say after 8 to 12 hours, are much less likely. There is also a brewing sweetspot, although it is much more easily achieved. The proper time/temperature/grind must approach but not enter the overextraction zone. -- Ken Mary - Aromaroast, Popper - whirlyblade, Antigua - cowboy coffee ---------- <Snip> <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I received my HHI (Hearthware Home Innovations) from SM's yesterday and did my first roast in it this morning. I haven't sampled the results yet but the roasting experience is definitely superior to the WBPII. Maybe I'm just a geek (ok I'm a computer programmer so I'm definitely a geek) but being able to clearly see the roast progress is way cooler than PII roasting -- peering through the hood trying to judge what's happening from the top layer of beans that is barely visible. I was also prepared for the variable fan speed so I wasn't surprised or alarmed when it starting it's seemingly random changes. I was not, however, prepared to be as totally impressed by this as I was. Just when I started to think that the beans were starting to roast unevenly the fan kicked into high gear and everything was good again. This happened over and over again, "How do it know?" I definitely think the programmer(s) & engineers who coded & designed the HHI's chipset deserve some sort of award from the SCAA. (Of course, I'm sure that the Hearthware executives would probably accept it on their behalf.) They certainly have my admiration and respect. I had set the dial to 12:00 (6) position before hitting the roast button and never took my eyes off the beans while the roast progressed. (It was so cool I even forgot to start my timer.) Sometime before the roasted finished I decided it had had enough -- I was going for a plain city -- and hit the cool button. The fan shifted into high gear and several minutes later, when the cooling cycle had finished, I dumped it into a colander where it touch tested to just slightly above 'room' temperature. This definitely beats the funnel taped to the end of the Dirt Devil hose method. As far as smoke goes, there wasn't very much nor would you really expect much from the roast level I stopped at -- of course I was outside and my evaluation of the smoke volume might have been different if were under the hood in the kitchen. And, as and added benefit, I no longer have chaff all over the patio or in the beans -- just a quick dump and brush of the chaff collector and it's gone. This thing is too cool. Maybe I should go home for lunch and a quick roast... John Blumel homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
John, <Snip> Do it now! Tell you boss it't ok with me. Dave homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Tuesday I was standing around waiting to give oral argument before the Delaware Supreme Court and found myself thinking, not about the argument I was going to present, but about which beans I was going to roast, and in what order, when I got home so I would have enough rested to the right times for each kind of bean for drinking coffee in the next few days.... I do believe there is something a bit obsessional about this new hobby.
Also being a member of the Association for Coffee-roasting Machineries myself, I'd like to add a few thing... From: "John Blumel" Subject: Re: +First Roasts Date: Fri, 30 Mar 2001 11:02:39 -0600 (CST) <Snip> [...] <Snip> Does it have a sensor and control mechanisms? For example, does it make a reasonably consistent result even when you vary the ambient temperature and/or the weight of the bean? But what counts is the taste (and aroma). If it's such a good thing, maybe I should try it for lighter roasts. -- Ryuji Suzuki "I'll play it first & tell you what it is later." (Miles Davis) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On Fri, 30 Mar 2001 13:34:19 -0500, Ryuji Suzuki -- JF7WEX wrote: <Snip> Do you belong to SIGCHI (Special Interest Group on Coffee-Human Interaction) too? <Snip> Seems to be your basic black box (or at least it was until they made it white). The only thing visible with the roasting chamber removed is what appears to be a small resister under the hot air vent. I assume that it has a thermostat that switches the fan speed to high when the heat starts to build up beyond the limit programmed into the roast profile. As far as consistency with different ambient conditions and bean sizes, it's too soon to tell (see subject line). <Snip> Clearly you are missing the point here. The HHI is a must have even if you don't drink coffee. I also recommend it for anyone with children as it requires a lot less care than a puppy. (If you are considering African Clawed frogs, Xenopus laevis, it's a toss-up.) Parental supervision is, of course, required. John Blumel homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
From: "John Blumel" Subject: Re: +First Roasts Date: Fri, 30 Mar 2001 13:01:49 -0600 (CST) <Snip> Yes I got the point. It's here -------------------> . R -- 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) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
west bend poppery II At 03:26 PM 3/30/01 -0800, you wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
How about some definitions... You're using three acronyms for the Hearthware Home Innovations Precision II roaster: HHI = HWP2 = PII, right? What is a "WBPII"? Lee B.
On 3/30/01 5:26 PM, Lee B. wrote: <Snip> HHI == Hearthware Home Innovations (probably should be HHIP as the full name is, I believe, the Hearthware Home Innovations Precision Coffee Roaster) HHI (or HHIP or maybe HWHIP) == HWP2 WBPII == West Bend Poppery II PII == short form of WBPII homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Ok, I should have guessed WBPII was the Poppery. PII is confusing, as one could think "Precision 2", but "Poppery II" it is! Thanks! Lee B.
John Blumel wrote: <Snip> The Hearthware rep that I was talking to called the Home Innovations HI, or HI PCR (Home Innovations Precision Coffee Roaster), and she called the old one (black base) PCR (Precision Coffee Roaster). homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
After 5+ months in Iraq and what seemed like the longest 6 days of my life in Kuwait - I made it to Camp Lejeune on Sat...3 days of out processing (II MEF had to get their last licks in before releasing me to my home Command...) and I finally arrived home for the fist time since Sept - Wednesday eve. Trip up to my home command yesterday to get rid of my trusty side arm (I feel naked without it, still find myself checking for my pistol)...and I have a few days to chill... After getting my beloved F-150 up and running - I broke into my 12lb stash of green beans from Sweet Maria's... So it turns out we had a Presto Pop Lite - (found out after using it, that it is potentially dangerous?!) So I roasted some Kenya AA from the 8lb Sampler... First roast - 1/2 Cup, no timer, nothing to cool with, just excited as hell... Came out about Full City per the roast guide... Beans flying out of the popper - oh well. Poured the beans into the plastic top and grabbed two dishes to cool the beans down. Real hi tech. 2nd batch...added an extension cord, brought out a Wok top made of AL to cool the beans (wife was napping with my son, and I couldn't find the damn colander)...still did not time it, used the crack and chaff and smell as a guide... Roasted 2/3 of a cup...came out better - I think.... Full City again. 3rd batch... Found the colander, used 3/4 of a cup of beans. The roaster had a hard time at first, but seem to get better as the roast went along...came out about FC again. Cooled between the wok top and the colander...understand why folks build a bean cooler. 4th (and final for now) Put my trusty G-Shock on, timed it... used 2/3 cup (which was what was left of the 2lbs... First cracks started around 2:20 and ended about 3:50... Took the roast to the 5 min mark, was smoking somewhat and started some lighter sounding what I assume is the 2nd crack - cracks... Roast came out Full City Plus... Going to rest these for a few days - will report back. I will take up a very generous offer of a Poppery 1 from a list benefactor...might keep me from burning the house down?! (I didn't know we even had this popper...and now that I know it may be hazardous, I will hold off!) Just wanted to roast some coffee after reading about it the entire deployment. I even broke out my wife's meat thermometer and measured the Mr. Coffee this morning - stayed around 185 until the end of the cycle...then up to 200 at the end. Too much to think about for now. Take care! Sean M. Cary Tempus Fugit - Memento Mori
welcome home! On Feb 17, 2006, at 5:05 PM, sean wrote: <Snip> Sandy www.sandyandina.com
Welcome back to the world Sean. Enjoy your coffee you deserve it. Demian On 2/17/06, sean wrote: <Snip> e <Snip>
WELCOME HOME! Depending on where you live you might still be able to carry a trusty sidearm. Might help if you find yourself having any issues with the changed situation. In the meantime, you can at least have some good coffee! Enjoy! Steve :->
On 2/17/06, sean wrote: <Snip> e <Snip> Welcome back. Hope it wasn't --too-- bad over there. -- LTJG Steven Hay hay.steve -AT- gmail.com
Welcome Home and thanks again. Enjoy your new coffee journey! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before.http://www.mdm.livingfreeandclear.com <Snip>
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - In the last 2 weeks, I finished my first 6 roasts, in my heretofore relatively unflavorful life. This is more fun than a barrel of monkeys - - and, the coffee brews are out of this world !! - - Here is the profile of a "successful" roast with a "Back to Basics" stovetop popcorn popper - - The "set up" of the popper is described at the end of this roast data - - I have had three "successful" roasts. On the path to finding the right temperatures for my "set-up", the first roast breaklessly rocketed to a machine-gun second crack in 5-7 minutes, and, completely filled my well ventilated condo with smoke anyway - smells good - slowly diminishing hints of fresh roasted coffee for 2 weeks now - I like it - might "smoke the condo" every month or so - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Sulawesi Grade One Toraja - from Sweet Maria’s - 1/2 pound - 9+3/4 oz volume - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Minutes Temp Heat Cracks/ Seconds Reading Setting Second Comments - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 0 320 2.5 - - - temperature is steady - pour the beans into the popper 0-30 275 3 1 255 4 1-30 245 5 2 240 5 2-30 240 5 3 240 5 3-30 245 5 - - - light smoke 4 250 5 5 260 5 0-1 first crack begins - light-moderate smoke easily vented out 5-30 265 3 0-2 6 270 2 0-3 6-30 280 2 0-3 7 290 2 0-3 7-30 290 2 0-3 open lid look at beans - medium to regular brown 8 285 2 0-2 8-30 290 2 0-1 first crack finishing or finished - pour beans into colander - - - - - - - - - - - - - begin pouring beans colander-to-colander to cool them - 13-30 - - - - - - - - - beans warm-hot - can hold in hand - - - - - - - - - - - - - put beans in loose-lidded mason jars for de-gassing - - - - - - - - - - - - - - - - - - - - - - - - beans are "City+" - - brown to medium-dark brown in color - - Cowabunga ! - - very little chaff - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - "Back to Basics" Stovetop Popper "Set Up" - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - A Carter 550F thermometer is installed through an I-nut, secured with "thermal" Loc-Tite, positioned snugly on two raised letters, ending up 1+9/16 inches out on an 8+5/8 inch inside diameter, from the center of the lid, on the “window” side of the lid. For roasting, the tip of the thermometer is adjusted to about 1+1/8 inch above the inside bottom, and about 5 inches below the inside top of the popper. That puts the thermometer tip about 1/2 inch above the top of the stirring paddle. One-half pound of beans, when shaken level in the popper, come about half-way up the stirring paddle. So, they would be about 3/4 inch below the tip of the thermometer. One pound of beans, by extrapolation, would be about level with the top of the stirring paddle, and about 1/2 inch below the tip of the thermometer. The popper’s plastic window has been replaced with an aluminum “pie-tin” cut-out mounted just like the plastic window. Melted that plastic weenie on the first roast. An approximately 25 year old Frigidare stove is used - roasting on it’s large top burner. The kitchen has strong flow-through ventilation, and the stove has a good hood with a strong vent fan. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Jim D Jones Booking a flight? Know when to buy with airfare predictions on MSN Travel.