HomeRoast Digest


Topic: Noob here (30 msgs / 601 lines)
1) From: gin
Nate:
Welcome. We are delighted to have you here.
I must say I love the comment about your reading only what was of interest to you!
My meaning will be clear as you move through this list of crazies!
Warmest regards,
ginny
please sendme your birthday off list to macdva, only if you wish

2) From: nate white
Hey, I'm a new member, I just joined yesterday. I was
a little shocked to see 44 emails in my inbox; my
first reaction was "I gotta unsubscribe quick, this is
nuts!", but after reading the ones that interest me I
must say I'm impressed and happy to have joined...
My interest in coffee has ranged from being a barista
in a hopping coffee shop in Israel to apprenticing for
a year in LA with a roaster on a Dietrich IR 12. I
just bought all the stuff to set up a BBQ roaster and
shop vac cooler, and hope to be roasting withing a
week! 
I am on coffeegeek, and the discussions there, along
with what I saw here this morning, like the NSEW tamp
bit, are just awesome. Thank God for the internet!
I look forward to learning more from you all...
Nate White
PS I have a Silvia, and have never even looked inside;
however, I recall seeing a post on the coffeegeek
about a leaky Silvia with pics of the problem. IIRC,
the owner fixed it himself easily. I will try to find
the link today and forward it. 
Do you Yahoo!? 
Check out the new Yahoo! Front Page. 
www.yahoo.com

3) From: Wandering John
Welcome to the list Nate!   You will find that threading your mail
makes it a ton easier to view.  Many of us have moved over to Google
mail because of this feature.  If you ever need a Google invite just
yell there are a bunch to give on the list.
Being a barista..  So we shouldn't throw you with any of our jargon -
well not far.
Enjoy the journey!
John - loving life in the slow lane
On Wed, 10 Nov 2004 08:04:23 -0800 (PST), nate white
 wrote:
<Snip>

4) From: miKe mcKoffee
Welcome to the List! Sounds like your experiences puts you much further
along than many of us when we started our home roasting journey and Quest
for coffee Nirvana.
BTW, "only" 44 List emails in a day? Just wait for a busy day!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

5) From: Jeff Oien
Welcome to the list. I would love to hear some of what
you learned while apprenticing (is that a word?).
JeffO
nate white wrote:
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6) From: David B. Westebbe
<Snip>
My suggestion is to filter them into a seperate folder, and to sort them
in there by subject.  That way, you can read the threads of interest to
you and not have your regular inbox clogged with mail.

7) From: Gene Smith
<Snip>
Me, too.  I would particularly like to know your thoughts about 
similarities/differences between the professional roasting you have done and 
homeroasting.  Welcome to the list...it sounds like you're going to add some 
interesting information to it!
Gene Smith
riding the wild learning curve, in Houston

8) From: Phil Dahlquist
Welcome Nate!  It sounds like we might be learning just as much from
you.  There'll be lots of helpful information available if you have
questions about your drum roasting.
I hope you bought the RK Drum, but otherwise we'll forgive you. 
Maybe.  I just did my first batch in my new RK Drum after using a
homemade drum since Spring.  Ron's drum rocks!  The sound of tumbling
beans at 57 rpms is music to my ears!  If you don't have a high rpm
motor, definitely consider it.  Ron has a very nice setup.
'On Wed, 10 Nov 2004 08:04:23 -0800 (PST), nate white
 wrote:
<Snip>

9) From: Jared Andersson
Welcome Nate,  I have never even pondered the existence of baristas in
Israel.  Are there any quirky coffee habits from that part of the
world you found that might be fun for us to try?  Jared
On Wed, 10 Nov 2004 08:04:23 -0800 (PST), nate white
 wrote:
<Snip>

10) From: Pecan Jim Gundlach
Nate,
      Welcome aboard.   I often find a few threads that don't interest 
me and it is not that much trouble to delete before reading..
  In general, I have learned so much from this list that I am amazed.
          Jim Gundlach
On Nov 10, 2004, at 10:04 AM, nate white wrote:
<Snip>

11) From: Les
Nate,
Welcome!
I am an RK drum roaster.  If you get your profiles down and you go by
1st and 2nd crack you will be ending your roasts right where you want
them.  I roast from cinnamon roast - vienna and my last 10 roasts have
been perfect.  It isn't as hard as you may think.  The RK and the BBQ
are much more simple to operate than a commercial roaster.  I use a 5
gal. bucket, vacuum,  and collinder and I don't have a problem cooling
my beans.
Les
On Wed, 10 Nov 2004 09:38:35 -0800 (PST), nate white
 wrote:
<Snip>

12) From: Peter Schmidt
Nate.... with regard to your intended cooling system......  that's how I
cool, and it's fast.  A full pound will cool in 2 min. to room temperature.
I haven't measured the beans' temps, but would feel safe to say that in a
very short time the internal bean temp has lowered enough that the desired
roast level can be easily maintained.
  The variable to take into consideration is the amount of surface area of
the colander's holes.  By that I mean that if the colander has holes all the
way up its sides, and your bean mass is concentrated on the bottom of the
colander, you're sucking a lot of air that isn't going through the beans.  I
happened to have a SS mixing bowl the same size as my bucket.  It now has
approx. 200 1/8" holes across the bottom, drawing air through the beans, and
not the sides of the bowl.  Works great!
  Ditto the other welcoming comments!  GREAT to have you join us!
Roasting in the shade in Milwaukee,
peter schmidt

13) From: HeatGunRoast heatgunroast
Managing emails can be a problem if they are all mixed in with an
existing heavy email load.  I added a yahoo account exclusively for
this list, then switched to gmail.
Martin
On Wed, 10 Nov 2004 08:04:23 -0800 (PST), nate white
 wrote:
<Snip>

14) From: nate white
Ah, you know, I hadn't though of that! I bought a SS
perforated inset that fits inside big pots, don't know
what it's called, and it is exactly that way, with
holes all the way up the sides. Maybe I need two lids
and two different sized colander things. Hmm. I do
plan on doing larger batches, but to start I will
probaby not do more than 2lb at a time.
Thanks for the tip!
Nate
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15) From: nate white
Um, yeah, I think I will unsubscribe and resubscribe
on another email. Craziness!!! lol
Nate
--- HeatGunRoast heatgunroast 
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16) From: Jared Andersson
Nate thanks for the view inside the Israeli coffee scene.  I found
that interesting and informative.  I recently purchased an Isomac Tea
and MM grinder and look forward to any hints on getting the best
espresso I can.  If you do switch email accounts for this list I am
also a big fan of the Google gmail system.  It will thread all the
email threads into one for you and it gets rid of all the repeated
information in replies.  Jared
On Wed, 10 Nov 2004 10:44:20 -0800 (PST), nate white
 wrote:
<Snip>

17) From: Gary Townsend
Nate, welcome to THE list! 
Wow, you have a lot to share with us! Israel is a place I've always
wanted to visit. I made a homemade shopvac cooler a couple of months
ago, I still have the plans on MS WORD (with pictures) shoot me an
email, offlist & I'll send it to you, after I get home, tonight. Very
easy to construct! And you can cleanup the chaff in minutes, (if you
roast indoors, or if you have a concerned wife, like mine ;-0 'honey,
that stuff is in my flowers...again'...).
So, if you were on a sinking ship, & could only grab 20 lbs of greens,
( it was a coffee barge with every variety on board), what would you
grab?
On Wed, 10 Nov 2004 10:31:51 -0800 (PST), nate white
 wrote:
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18) From: John Blumel
On Nov 10, 2004, at 2:42pm, Gary Townsend wrote:
<Snip>
The hell with the coffee. I'd grab an EPIRB.
John Blumel

19) From: George Holt
Nate, I am an RK drum roaster also. Roasting with the RK is fun.
I was able to cool three pounds of Columbian this morning in my bean
cooler in three minutes. It works great.
If you would like an invitation to G-mail let me know. I have two
invitations left.
On Wed, 10 Nov 2004 10:44:20 -0800 (PST), nate white
 wrote:
<Snip>
-- 
Living Large In Waxhaw, NC.
George Holt

20) From: nate white
Haha! One kind? Yemen (NOT Ismaili). I luuuuv Yemen.
Or a good Guatemala. Tanzanian Peaberry? No, Yemen
good drip AND espresso...
Nate
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21) From: nate white
You know what, sure, I'll take the Gmail invite!
Thanks! 
Nate
--- George Holt  wrote:
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22) From: Wandering John
WHO?   ME??  :-))
On Wed, 10 Nov 2004 13:00:39 -0800 (GMT-08:00), gin
 wrote:
<Snip>

23) From: Gary Townsend
20 lbs of anything! Did you get the invite to G-mail yet?
On Wed, 10 Nov 2004 13:05:20 -0800 (PST), nate white
 wrote:
<Snip>

24) From: nate white
Anything? I have not been able to try many of the more
exotic offerings like SM's coffees. So I can't give
specific crops or Fincas I like. But because I am an
espresso drinker primarily, I would have to choose 3-4
for a blend: a good Brazil, Sumatra, Kenya, Yemen, and
throw in a little Malabar Monsoon to add to the beefy
crema and some of the singularly curious MM musty old
books flavor, which I like a hint of.
No invite yet.
nate
<Snip> 
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25) From: Dennis Parham
Nate, welcome! hehehe  why do you have to do blends?  just take the 
Ethiopian Fair Trade Harar!!  its about as full as one can get!  like 
having a 5+ course dinner!!! hehehe  Im Pro espresso myself and started 
out blending and with blends but now I like the purity of each bean for 
its own characteristics... there are plenty for each bean.. even each 
LOT... Tomorrow my limit in SMs  Jamaican Blue Mountain -Mavis Bank 
will arrive... Im sure glad IT is not a blend! lol  for me.. it will be 
a J BLUE Christmas !!  hehehehe  also.... check out the ElSalvador #12 
CoE !! SPECTACULAR for espresso!! at full city +   YUMMY! plenty of 
crema AND taste! I can pull almost a pure 2.5 oz crema ristretto with 
my triple basket in my Livia90 !!
Dennis Parham
On Nov 10, 2004, at 4:09 PM, nate white wrote:
<Snip>

26) From: nate white
Thank you!
I try every coffee I buy as espresso, even if it is
not a typical espresso coffee. Thanks for the tips on
those SO's. Ethiopian, Yemen, Sumatra, and El Salvador
tend to be the best SO espresso's that I've tried.
Allegro Coffee had an El Salvador Finca El Jaguar that
was very good as espresso. What you mention is
probably better!
I can't wait to try those!
Nate
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27) From: Pecan Jim Gundlach
Nate,
     I recommend a few tries at wok roasting.  No other way lets you 
see, hear, and smell so much of what goes on during roasting.
        Jim Gundlach
On Nov 10, 2004, at 11:38 AM, nate white wrote:
<Snip>

28) From: R.N.Kyle
 So, if you were on a sinking ship, & could only grab 20 lbs of greens,
<Snip>
Ethiopian Harrar
I like as espresso and press pot.
Harrar and Yauco Selecto are my favorite coffees.
RK

29) From: Dennis Parham
sheesh...I'm afraid I might have to agree.... that stuff is POTENT! and 
sweet and tang and yummy an... And ... AND!!!   lol
Dennis Parham
On Nov 10, 2004, at 9:39 PM, R.N.Kyle wrote:
<Snip>

30) From: Les
Ron,
Those are two of my favorites too.  I finally found the sweet spot on
the Yauco Selecto and Tom is out!  That said, it would be 20 pounds of
St. Helena Napoleon Estate.
Les
On Wed, 10 Nov 2004 22:39:53 -0500, R.N.Kyle  wrote:
<Snip>


HomeRoast Digest