HomeRoast Digest

Topic: Odd Recommendations... (18 msgs / 324 lines)
1) From: Michael Vanecek
On another list, homeroasting has popped up (thank me very much), and 
some fella popped in with some... unorthodox recommendations:
If you want to increase the flavor of home roast coat the beans with 
olive oil before roasting. More of the flavor note will be captured.
If the coffee is bitter brew coffee with a small pinch of baking soda.
If you want to have a big kick put a small amount of Willard Water in 
the brew.
If you want more active caffine with less acid taste sprinkle a small 
amount of lime paste you can get from the oriental stores on before you 
brew. Works the same way as people in Asian countries chewing betel nut 
with lime paste as it increases the strength of the alkaloid some how. I 
don't know how it works but it does.
If your want a natural sweet taste sprinkle a small amount of powdered 
liquorice root powder with the lime paste on the coffee before you brew 
and it will change your whole perception of how coffee can taste.
My initial reaction was extreme skepticism. You want me to put *WHAT* in 
my coffee?????? But, I've only been roasting for 5 years, what do *I* 
know. Can I get some input on these recommendations?
--http://www.mjv.com/ginny wrote:

2) From: Tom Ulmer

3) From: MMore
I vote for dipping them in Hershey's chocolate syrup before roasting - End up 
with a Cafe Mocha roast!
Michael A. Roaster of Vienna, Va.

4) From: Brett Mason
Greek Roast?
On Fri, 18 Feb 2005 14:15:51 -0500, Tom Ulmer  wrote:
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Brett Mason
   _(( )_  Please don't spill the coffee!

5) From: Brent - SC/TO Roasting
These all sound highly suspect to me, too.  Coating beans with olive
boil before roasting?  Sounds more like you'd get a nice burned oil
taste with the coffee.
No way am I adding lime paste (assuming it's the mineral lime and not
the fruit lime) to my diet.  More active caffeine?  What's that? 
Caffeine that does the dishes?  :)  Baking soda, because it's
alkaline, might negate acidity but don't know about bitterness.
Licorice root and lime powder will change your whole perception of how
coffee tastes?  Undoubtedly.  Sounds like it would taste pretty bad!
Speaking as a much newer homeroaster than yourself (only 8 months
under my belt), the homeroasted beats anything so can't see any reason
to add to it.  These suggestions might have some effect on canned
coffee, though.  Mom used to put eggshells in the coffee grounds
(canned coffee) before brewing to reduce bitterness.  Maybe they're
just all old wives' tales?  (Sorry, mom.)
Roasting in an SC/TO
For a Drip/Moka Brew
On Fri, 18 Feb 2005 12:52:59 -0600, Michael Vanecek  wrote:

6) From: John Blumel
On Feb 18, 2005, at 1:52pm, Michael Vanecek wrote:
Only if you want your coffee to taste like burnt olive oil.
Roasting temperatures are likely to be over the smoke point of olive 
oil, thus, leaving a toxic residue all over your beans and what doesn't 
burn will be an instant source of rancidity.
If you want to increase the flavor, just use a little more coffee when 
you brew.
If it's bitter, lower the extraction/water temp or decrease the 
extraction time or grind slightly coarser (brew method would affect 
which was best). If it's still bitter, maybe it's gone stale.
Undoubtedly that would work (I assume Willard Water is some form of 
caffeinated water?) but you could also just have a second cup.
I have no idea about the effectiveness of this method. Personally, I'd 
choose a lower acid coffee or add a bit of milk if the acid is a 
problem. If you want more caffeine, see above.
I have no comment.
John Blumel

7) From: John Blumel
On Feb 18, 2005, at 2:29pm, Brent - SC/TO Roasting wrote:
It's handy to keep around in case you have some meat going bad in the 
John Blumel

8) From: Steve Wall
Willard water? Bah!  If you want a God shot fill
your machine with holy water!  Beats that rat water
any day!
Steve W.
On Feb 18, 2005, at 12:52 PM, Michael Vanecek wrote:

9) From: Steve Wall
On Feb 18, 2005, at 1:31 PM, John Blumel wrote:
John, shame on you for making an assumption when you could just
google for Willard water.  I did just that and it reads like
snake oil to me.
Steve Wall

10) From: John Blumel
On Feb 18, 2005, at 2:44pm, Steve Wall wrote:
Well, it was more of a question. Apparently it will remove stubborn 
stains. Who knows what it will do in your GI tract.
However, I stand by my original recommendation of a second cup.
John Blumel

11) From: John N. Alegre
On Friday 18 February 2005 13:36, Michael Vanecek  wrote:
Might work in a drum roaster but I would hate to see what this would do to a 
Zass or an iRoast over time.

12) From: Michael Vanecek
Thanks. I passed the info on. I thought it was way off the wall, but 
then I've not pushed the envelope on alternative-experimentation with 
coffee so I wanted to make sure...
Be well,
--http://www.mjv.com/John Blumel wrote:

13) From: Michael Vanecek
Hah! When all else fails, drink a second cup. Oh heck, if it don't fail, 
drink a second cup. :)
--http://www.mjv.com/John Blumel wrote:

14) From: =?ISO-8859-1?Q?Scott_Kou=E9?=
Egg shells work because they are basically the same ingredient as a 
TUM's and they neutralize acid.  It can really make a big difference if 
your brewing some nasty joe.  If you need that with your home roast you 
probably used some of Tom's Ugh beens by mistake...
On Feb 18, 2005, at 11:29 AM, Brent - SC/TO Roasting wrote:

15) From: AlChemist John
I think it is obvious, but I think all of these "recommendations" are not 
geared toward good fresh homeroast.  They are a way of coping with crappy 
coffee when that is all there is.  Although, I do think the first one is 
Sometime around 12:06 2/18/2005, John N. Alegre typed:
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

16) From: Michael Vanecek
Heh - I had to clarify that to the fella as he took my response kinda... 
personally. But, hey, who in his right mind would put lime in Horse????? 
Eeeeewwwww!!!!! He was trying to "instruct" - and the thread was about 
homeroasting fine coffee (hopefully I've converted a few to the joys of 
homeroasting). I let him know that it would probably work to attempt to 
rescusitate crappy canned coffee, but specialty coffee didn't need all 
this stuff. Heh - yeah, olive oil on the beans??? Geez. I really 
appreciate the well thought out replies here on that - he seemed adamant 
but I'm not going to let disinformation like that ruin it for newbie 
--http://www.mjv.com/AlChemist John wrote:

17) From: John Blumel
On Feb 19, 2005, at 1:10pm, Michael Vanecek wrote:
Maybe he's been drinking a little too much of that Willard Water.
John Blumel

18) From: Les
I think Jack Daniel's would be a better solution.
On Sat, 19 Feb 2005 17:44:39 -0500, John Blumel

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