HomeRoast Digest


Topic: This home-roasted coffee passion is a part-time job! (12 msgs / 297 lines)
1) From: zigzagmolly
I ran out of roasted caffeinated coffee yesterday morning before work,
so roasted the last of my Brazil Cerrado Lot 141 Wagner Ferrero last
night.  I had only ordered 1 lb,  as I thought was reasonable at the
time, not having tried it before.  I liked it the first time I tried
it and of course it was gone before I could order more.
This morning my husband made coffee and only had the Brazil to use. 
It had rested for only 12 hrs.  I took my cup of coffee out to the
deck and read the paper with the aroma of last night's smoke in my
hair and the wafting of this awesome scent coming from my cup.  I
tasted it and there was a delicious cocoa taste.  I drink my coffee
black without sugar and all I could taste was this wonderful
chocolate.  My husband said he used only the Brazil.  It is so
awesome!  I'm drinking the rest today and am just going to savor it
and think about the new beans I just got from SM today.  Maybe I can
replicate the experience.
Before my order came today, I was down to about 7 lbs of stash.  I
feel like I'm always trying to catch up.  I have to order a pound,
wait for it to arrive, roast it, let it sit and then try it.  If I
like it, I put it on my list to order more.  Sometimes I just go ahead
and order 2lbs by relying on Tom's description.  Thank you, Tom and
Maria.
I think I'm going to have to start cupping.  That way I can use my
Poppery to roast some small batches of new arrivals and sample them so
I know what to order next.  I am trying to order in large enough
quantity and variety to keep shipping costs low and fast enough to get
what I like before it's gone.
I've come up with a way to keep track of origin and quantity by using
a chalkboard I have hanging in the kitchen.  I currently have 12
origins in varying quantities. I have found out I don't care for
Kenyan.  I loved Costa Rican for weeks, but now getting bored with it.
 I am roasting coffee for my daughter and have given away about  4 or
5 lbs in samples to friends and coworkers.  We're having friends and
family over this weekend, so today I roasted a pound each of Tanzania
AAA Songea, Panama Carmen Estate and Guatemala Tres Marias.  I stil
have Java Govt Blawan to roast, but didn't want to roast too much for
the week. Also roasted some Ethiopain decaf yesterday to go with the
last my Peru Norte decaf.
Now that I have my roasting and cooling methods working well, I can
concentrate on just enjoying the coffee.  But I always have the
nagging feeling it's going be pretty much a merry-go-round keeping up
with all the new crops.  I imagine this would be the reason some list
members have stashes near the 100lb mark.  I don't imagine I will be
far behind as I have an order of 10 lbs of Peru Norte and 5 lbs of
Panama decaf coming from Coffeewholesalers tomorrow.  That will put me
at 27 lbs of green and 3 1/2 pounds of roasted.  Coffeewholesalers
won't be shipping for 2 weeks and it made me anxious....
I'm fine now. Just give me another cup of coffee.  
Take care,
Nancy

2) From: petzul
Nancy,
My guess would be that you are definitely hooked on this :)
Soon you will be getting 5# bags or greater, so you can roast enough 
ahead that you can savor the changes each day brings.
And how about finding that you like 5 day rest the best.
So you roast batches small enough to use up when the five day wait 
arrives. All those little dated jars sitting there, waiting to mature :)
Do you do all that roasting with a Poppery?
Yup, this can get to be a busy schedule part time job.
Enjoy the journey,
PeterZ
zigzagmolly wrote:
<Snip>

3) From: zigzagmolly
Peter,
I will never go back to buying roasted coffee.  I've just never tasted
coffee this good.  And I am really enjoying the journey.  I moved from
a Poppery to the heatgun/dog bowl/pan roasting method to allow larger
batches about 3 weeks ago.  I am roasting 1-1.5 lbs at a time now.  I
just figured out how to cool these large batches of beans.  That was
the last hurdle in the roasting process and I'm now into enjoying
sampling the different origins, crops, etc.  I visit SM daily to see
what's new and to try and assimilate the masses of info on the site. I
find something new every time I go there.  I love details and Tom and
Maria do a fantastic job dispensing information. I work for Kaiser
Permanente and they flew me to Oakland once. If I ever go back, I plan
to visit SM just to take it all in.
Take care,
Nancy
On 5/5/05, petzul  wrote:
<Snip>

4) From: Bill Zambon
Nancy,
Pray tell, how are you cooling your large batches of heat gun roasted beans=
?
I am getting ready to make the transition to heat gun/dog bowl, so am quite=
 
interested in any new ideas.
Bill Z
On 5/6/05, zigzagmolly  wrote:
<Snip>
)
<Snip>
-- 
William R. Zambon
First Presbyterian Church, Wyandotte MI
(734) 282-3160
(734) 272-7062 cell

5) From: Karen Hain
Nancy - I'm new to coffee roasting and am curious.......can you give me a description on your heat/gun/dog bowl method?  I've got a hot air poppper but not thrilled with the results...not sure it's getting hot enough as it takes a long time to get a dark roast.
 
Thanks for the info.
 
Karen
zigzagmolly  wrote:
Peter,
I will never go back to buying roasted coffee. I've just never tasted
coffee this good. And I am really enjoying the journey. I moved from
a Poppery to the heatgun/dog bowl/pan roasting method to allow larger
batches about 3 weeks ago. I am roasting 1-1.5 lbs at a time now. I
just figured out how to cool these large batches of beans. That was
the last hurdle in the roasting process and I'm now into enjoying
sampling the different origins, crops, etc. I visit SM daily to see
what's new and to try and assimilate the masses of info on the site. I
find something new every time I go there. I love details and Tom and
Maria do a fantastic job dispensing information. I work for Kaiser
Permanente and they flew me to Oakland once. If I ever go back, I plan
to visit SM just to take it all in.
Take care,
Nancy
On 5/5/05, petzul 
wrote:
<Snip>---------------------------------
Discover Yahoo!
 Get on-the-go sports scores, stock quotes, news & more. Check it out!

6) From: Les
Be careful Nancy, for some of us this list got us into a part-time
job.  Thor Tamper was born from this list.  I wonder how many
businesses Sweet Marias has inspired?
Les
On 5/5/05, zigzagmolly  wrote:
<Snip>
)
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

7) From: Gary Townsend
 Les  wrote:
 Be careful Nancy, for some of us this list got us into a part-time
job.  Thor Tamper was born from this list.  I wonder how many
businesses Sweet Marias has inspired?
Les,
I've been seriously contemplating construction of a mobile coffee/
espresso concesion trailer and setting up on weekends at car shows,
flea markets, etc.
I thought, 'there's where I'll be going on weekends anyway'...and it
solves the problem of finding a good cup of coffee. And after I retire
from the Army in June, I need to keep busy. Wonder what kind of permit
I'd need to roast with a BBQ drum setup at various events? ;-)
-- 
"Not all things that are countable, count, and not all things that count,
are countable". Albert Einstien

8) From: John Abbott
Gary,
 I had thought of starting a coffee business when I retired. I had
created a business plan and had an architectural drawing made up and a
name picked out.  As retirement grew closer I began to see one simple
fact - I wouldn't be retired at all!  I realize that you'll retire from
the Army younger than I retired and will have more drive.  But I'll
settle for RETIRED!!
John - really loving life in the slow lane
On Fri, 2005-05-06 at 14:16 -0500, Gary Townsend wrote:
<Snip>

9) From: Dan Bollinger
<Snip>
Probably something like a caterer's permit.  It's going to change state to
state and even county to county.  Contact your County Health Department
since they likely provide the permits and kitchen inspections.   Dan

10) From: Brett Mason
My little "Placentia Roasters" does about $150 a month in coffee
sales, pocketing about $80 it seems...
Brett
On 5/6/05, Les  wrote:
<Snip>
 :)
<Snip>
k,
<Snip>
ad
<Snip>
so
<Snip>
et
<Snip>
g
<Snip>
t.
<Snip>
r
<Snip>
a
<Snip>
r
<Snip>
p
<Snip>
t
<Snip>
me
<Snip>
scribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

11) From: Gene Smith
<Snip>
And don't forget to be on the lookout for anything remotely similar already 
in operation...and take a good look for what they're getting away with.
Gene Smith
riding the wild learning curve, in Houston

12) From: zigzagmolly
I did most of my asking questions and posting on cofeegeek.com.  Take
a look at these links:
Heatgun/Dog Bowl Roasting:http://coffeegeek.com/forums/coffee/homeroast/137482There are tons of great experienced people there to help you out.  I">http://coffeegeek.com/forums/coffee/homeroast/128147Cooling:http://coffeegeek.com/forums/coffee/homeroast/137482There are tons of great experienced people there to help you out.  I
just followed their instructions and tweaked a few things here and
there.  I'm having a great time.
Take care,
Nancy
On 5/6/05, Karen Hain  wrote:
<Snip>
t
<Snip>
)
<Snip>


HomeRoast Digest