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Topic: My order arrived! Yay! (14 msgs / 234 lines)
1) From: Mike Womer
A "Respectable" 44 days?? Where the heck do you live, Mingles? Tierra Del Fuego? Outer Mongolia? New Jersey?
Sheesh indeed!
Mike

2) From: Mingles
Yay!
No more green coffee woes! My 24lb order finally came in, taking a
respectable 44 days! For myself, I got 8# Yirgacheffe, 5# of Lot 7039
Harar Horse and Poco Fundo, 2# of Mokha Mattari, Mandheling and
Columbian Narino del Abuelo! My friend got 8# of stuff so we split the
order.
Any suggestions on which I go for first? I'm thinking of consuming the
Columbian and Yirgacheffe ones first as they're the oldest ones in the
batch.

3) From: Dennis Parham
YOWEEE!!! MINE TOO!!  2 days!! SHEESH! THANKS Harvey! \:D/
Dennis Parham
On Feb 28, 2005, at 3:50 PM, Mingles wrote:
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4) From: Mingles
*shakes fist in jealousy*
Ah I'm glad it came though. It just means I have enough to keep me
going for a good few months and gives me enough supply to time a
reorder :)
On Mon, 28 Feb 2005 16:08:08 -0600, Dennis Parham  wrote:
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5) From: HeatGunRoast heatgunroast
How will you prepare the coffee?
Why did you make these particular selections?
Roasting method?
Do you like the Yirg as a single variety?
Are you thinking blends?
Martin
On Mon, 28 Feb 2005 22:57:31 +0000, Mingles  wrote:
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6) From: AlChemist John
Roast the Poco Fundo first as it "ages" quickly.  Then the Columbian and Yirg.
Sometime around 13:50 2/28/2005, Mingles typed:
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--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

7) From: Mingles
Close enough, Ireland! I was using the email address
ming.wang up to a while ago when I got a gmail invite, and
I find it much more suited to handling the large amounts of traffic
the mailing list is known for! I'll get roasting this friday. I've got
enough roasted to keep me going until then.
I'm heatgun roasting in a saucepan using a portable air conditioner
fan box to cool afterwards. Quite makeshift, but not as much as
Peter's breadmaker invention.
On Tue, 01 Mar 2005 05:57:07 -0800, AlChemist John  wrote:
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8) From: HeatGunRoast heatgunroast
First, a question for A-John.  I'm convinced that greens do not have
unlimited shelf-life and that the 2-3 year estimates in place when I
started roasting no longer stand.  That said, over any given 2-4 month
period (???) are beans purchased from SM likely to be more or less
significantly fresh because they were roasted first?  (Hmmm that might
have been a very complicated way to ask a simple question.)
Mingles---great thing about HG is its capacity to do quite small
roasts.  No one speaks much anymore about, say, 3 oz roasts---as if
that could be an advantage.  However, when I get in a some coffees I
haven't tried, I always roast small batches to Tom's recommended
degree of roast.  Then, I'll try at least one press pot and a couple
of shots of straight espresso.  I need to do this to learn about the
coffee even though I'm not drinking an optimal pot or shot.
Martin
On Tue, 1 Mar 2005 19:33:04 +0000, Mingles  wrote:
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9) From: Marty
The heatgun does even smaller batches than the poppers?  I am
"upgrading" to a SC/CO in order to do larger, more consistent batches.
 Hopefully my CO will get here today.
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-- 
Marty

10) From: Mingles
Aye, I've noticed that. I do between 3-4oz to 7-8oz roasts usually.
I'm quite finicky so at that range they're very evenly roasted (well,
regular non wild grown or funky types). I just don't drink enough
coffee to be able to go over half a pound in one week unless it's a
college break where I'll be quaffing the stuff once an hour!
On Tue, 1 Mar 2005 11:52:36 -0800, HeatGunRoast heatgunroast
 wrote:
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11) From: miKe mcKoffee

12) From: Mingles
On Tue, 1 Mar 2005 12:38:45 -0800, miKe mcKoffee  wrote:
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13) From: Mingles
They do if you've got a good temperature control on them. I've got a
temperature dial and fixed airflow on my heatgun, so it's only a
matter of distance of nozzle and temperature setting to compensate for
batch size in terms of heat output, and an appropriately sized vessel
for the batch.
I find that as long as you stir fast enough you'll get an even roast
as then you won't have some under or overroasted beans in the mix.
It's really a piece of cake, but a whole lot more effort than a SC/TO,
electric popper or a purpose built roaster. Then again I'm roasting by
the edge of my seat (literally!) with my head on top of my saucepan to
catch all the smell and sounds. It was in another thread but I do find
that my nasal senses get a bit overwhelmed during the roasting process
because it's such a strong smell, so I'll need a while afterwards to
clear my sinuses to actually taste a coffee in its fullness.
On Tue, 1 Mar 2005 20:47:22 +0000, Mingles  wrote:
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14) From: AlChemist John
Sometime around 11:52 3/1/2005, HeatGunRoast heatgunroast typed:
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Yes, that was a complicated way to ask....something.  In trying to decipher 
it, the "because they were roasted first?" is really throwing me for a 
loop.  I am not sure what you mean by that.  Trying to read the "gestalt" 
:-) of the question, I think the answer is that within a 2-4 month period, 
I don't think you have to worry which is the oldest.  Stated another way, 
any bean obtained from SM should easy last 6 month IMO (given proper 
conditions) so in my mind "new" beans and 3 month old beans are the "same" 
age to me.
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BTW Martin, you are the reason the new Zen II has a heat gun for its heat 
source.
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I will have to remember that and not do just a pound just because I can.
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/


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