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Topic: The next step... (8 msgs / 127 lines)
1) From: Bill Morgan
Another repost:
On Fri, 25 Feb 2005 20:15:09 -0600, Bill Morgan  wrote:
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2) From: Brent - SC/TO Roasting
Bill,
Good luck and welcome to the foolish land of SC/TO roasting.  Where
every roasting wish is fool-filled!  ;)
While, I'm relatively new to this too, it sounds like you're on the
right track.  I started with the Poppery II, but found that it just
didn't produce enough to be convenient.  The SC/TO gives a week's
worth of coffee, with some leftover for friends, etc., in just under
an hour.  It's a sweet set up.
Have fun, ask questions, and let us know how it goes.
-- 
Brent
Roasting in an SC/TO
For a Drip/Moka/Presspot Brew
On Tue, 1 Mar 2005 14:52:57 -0600, Bill Morgan  wrote:
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3) From: Marty
I have jumped into the SC/CO.  I modified my SC this weekend replacing
the plastic drive parts with the socket, and stainless steel hardware.
 I also added a push button ceiling fan switch so that I could turn
the heating element on and off.  I also got the 12 inch diameter, 3
inch springform "spacer".  My sunpentown CO arrived today from newegg.
 I'll be roasting this evening with the new set up.  This hobby sure
is a lot like beer making.
On Tue, 1 Mar 2005 13:31:33 -0800, Brent - SC/TO Roasting
 wrote:
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-- 
Marty

4) From: Dennis Parham
SEEET HU??? hehehe
Dennis
On Mar 1, 2005, at 6:14 PM, Marty wrote:
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5) From: Frank Haist
Two big differences with beer making. You use a lot less water (but 
you'll probably be just as compulsive about it) and, most importantly, 
you can consume the efforts of your labor almost immediately, or at 
worst, you will wait a day or two.
---Frank
Marty wrote:
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6) From: Marty
I haven't brewed a batch of beer in 5 years and yes-it is very
compulsive-I made a recirculating infusion mash system complete with a
2 tiered brewing system with 3 stainless kegs that had been modified. 
I'm feeling pretty good about my 80 dollars invested in the SC/CO set
up.  And yes, I will be drinking the results of this evenings roasting
session-I know its too early but it looks and smells great.
On Tue, 01 Mar 2005 20:55:23 -0800, Frank Haist  wrote:
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-- 
Marty

7) From: AlChemist John
Funny, those are the same lines I used when describe going from mead (1-3 
years) to beer (4-6 weeks).  It's all perspective, isn't it....
Sometime around 20:55 3/1/2005, Frank Haist 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/

8) From: Marty
With beer it was extract to partial mash/extract to full mash as well
as in the bottel carbonation, to force carbed and a counterpressur
filler.  Then switched to wine.  I still make wine and bottle a great
"boones farm" replica apple wine the other day.  Back on topic, the
coffee roasting is a lot of fun my teenaged kids don't drink coffee,
but they like helping with the roasting process.
On Wed, 02 Mar 2005 06:22:14 -0800, AlChemist John  wrote:
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-- 
Marty


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