HomeRoast Digest


Topic: #200 (11 msgs / 303 lines)
1) From: Jim Karavias
Mike - you've probably answered this in the past, but what do you do 
with 200# of coffee in a year?  I never have nearly that much but I 
usually have a small amount (2-5lbs) of 6 different beans and I always 
have trouble picking the next one to roast.   I realize this might sound 
like a boneheaded question but sincerely, its an inventory management 
issue, do you do FIFO? Random? . 
Jim Karavias
miKe mcKoffee wrote:
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2) From: John Spencer
That is a very good question!  I can't wait to hear the answer.
They say that, when confronted with too many choices, people tend to 
lock up and become unable to make a decision.
John
On May 11, 2005, at 8:06 PM, Jim Karavias wrote:
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3) From: Barry Luterman
One advantage of a large stash (not 200 lbs) happened to me this morning. 
For the last 2 weeks I was bemoaning the fact that I had roasted the last of 
my Carmo Estates. This morning while rummaging in my stash cabinets I came 
across about 3 lbs of Carmo Estates left in a 5 lb bag I had overlooked. 
It's like getting your checking statement from the bank and discovering an 
extra $1000 you didn't know you had.

4) From: miKe mcKoffee
How my stash burdgeoned to way over a 100 keys last year is another story... 
Actual annual consumption including gifting more like 150# so right now I 
have about 1yr supply or maybe a bit over with 162#. Of this 58# Kona so 
maybe not as bad as it sounds. About half of stash 03, then about 40# 04 & 
40# or so 05, even a wee bit 02. Just finished off a roast batch of Kenya 
Karani 02 that was still excellent, one roast batch of it left. Part of the 
problem was until completed my 4yr vac'd greens storage test last year 
didn't know how long vac'd greens would last. Now believe 1 to 2yrs maybe 3 
at most if greens received right after milling. (Like direct from a Kona 
Estate so they don't take months and months to get from farm, to shipping, 
to broker etc then to Tom and then to me to get vac sealed)
I basically for the most part FIFO yes, within categories. I virtually 
always have a Kona roasted, plus a separate melange Kona for shots, an Indo 
(alternating between a Sumatra and all other Indos), a South/Central, an 
African (somewhat alternating between DP and WP) and an Island (other than 
Kona like PRYS or JBM or ISH or Haitian Bleu. I also include Bali and Aussie 
Mt. Top in this rotation category). Most times when I get a new bean I'll do 
a roast of it in it's rotation category then set it aside in long term 
storage. (like the Panama Carmen 1700-1800 meters last night.) Since I have 
Panama Elida & LaBerlina 03 to finish up first. Oh crap, just checked and 
even have a small 1/3# batch of that great Panama Mama Cata 02 to roast. 
Within categories sometimes it's random, sometimes not or randomly random...
I'd ramble more but gotta go fix some Thai yellow curry chicken for 
dinner;-)
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Jim Karavias" 
Sent: Wednesday, May 11, 2005 6:06 PM
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5) From: Jared Andersson
I wonder how many coffee's SM's offers on average a year?  If I knew I
could better plan out my coffee usage compared to my must have coffee
and need for novelty.  Basically I like to order almost every thing
offered.  It is rare that I order more than two pounds.  Jared
On 5/11/05, Barry Luterman  wrote:
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6) From: Les
I used to order like you Jared, and had a multitude of small amounts
of coffee in the stash.  On of my great joys is weekly (almost) face
to face dialogue with Alchemist John.  This forum is great but the
intelligent immediate feedback from Alchemist gets me thinking more
deeply about things.  I have been thinking through what I like.  I
mean what I really like in my coffee and order 5-20 pounds of it so I
have it for more than just a few roasts.  There are many fine coffees
now missing from my stash.  I also consider those who drink my coffee
and their likes.  This has done two things.  (1) My stash is going
down.  (2)  I am really getting to know how to roast my favorites.  A
third benefit is I am developing some really nice blends that I like! 
So here is where my stash has moved to.  I am not suggesting in any
way that these are the Best of Tom's coffees.  One unique quality Tom
has over other places (You must remember I have been buying green
coffee for over 20 years, 15 BT (before Tom), he isn't bias in his
picks of origin.  I am not sure what his favorite is, but he doesn't
cup to say a good Costa Rica.  He gives us the best of each unique
origin.
(1) Uganda Bugisu, for me this is the best all around coffee.
(2) I have to have at least two Kona coffees in the stash.  My wife's
favorite and I like it a lot too.
(3) A good Panama.  For me it is the best of the Centrals
(4) A collection of Dry Processed Brazil coffees
(5) Harar Horse
(6) At least two Kenyans to keep the perspective
(7) At least two Indian coffees
(8) Aussie Skybury
(9) At least two Indonesian DPs
(10) A collection of Decaf coffees now that Becky is diabetic.
(11) At least one Oaxaca Mexican coffee
(12) At least one Pacamara
(13) At least one El Salvador Bourbon
(14) Any "Specials" Tom offers like the 4 Awesome Brazils earlier this year=
.
(15) A PNG
So at a minimum of 5 pounds of the above and the "left overs" I
generally have a stash over 100 pounds all the time!  That is how my
stash builds!
Les
On 5/11/05, Jared Andersson  wrote:
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7) From: gil schluter
Les ,
    First let me say  your words of wisdom are greatly  
appreciated !   I am new to home roasting and being such I have been  
buying smaller quantities.. this has been fun but when I find one I  
really like it is usually gone...  So now I am buying 20 pounders  
( splitting them with a friend ) .  I now have about 60lbs stash..   
Tonight I made a pot of blended coffee...  75% Panama Carmen Estate  
and 25 %Kenya AA Auction Lot 707 -Ithima .   Damn that was good!  So  
learning to roast my favorites and blending is really got me going !   
Keep up the words of wisdom!
gil
On May 11, 2005, at 10:25 PM, Les wrote:
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8) From: Frank Haist
Les,
    Just want to echo Gil's comment. Thanks for the very thoughtful 
post. I've recently started making 5#s of things I know I'll probably 
like and 2#s for the ones I'm not sure. As I've been roasting for less 
than a year, I'm still getting my feet wet on some of these varietals. I 
found 5# initial orders for things I expect to really like was necessary 
because often with  2# samples, when I decided I really like them, they 
were sold out. Until your post, I've not considered a strategy to the 
stash, which is now about 50 to 60 lbs. Your post provided good guidance 
to keeping a sensible variety of those single origin favorites, and the 
standards to have for blending. One question, what is Pacamara?
    Now, tonight I roasted (all to FC+) the new Harar Horse (2nd time, 
the first was just so good), the Rwanda Tom has now, Kenya 707 Ithima, 
the Sidamo decaf, and some OFT Harar for work. I'm curious with the 
Rwanda as the flavors it might have based on Tom's review includes some 
odd but intriguing combinations (woody like fine furnature, Earl Gray, 
citrus, etc.).
   
---Frank
gil schluter wrote:
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9) From: Dan Bollinger
FYI:    #200 = 'number two hundred'     200# = 'two hundred pounds'
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10) From: Justin Marquez
I started out ordering 1# or 2# sizes of various beans to see what I
liked (turns out, there isn't much I don't like when homeroasted).
Once I find one I like more than the others I order a larger chunk, if
there is any left.  (If there isn't any left, I make a note to keep
watch for similar origins again.)  I think when you are just beginning
you have to try a lot of different beans just to see what is "out
there" and what works well for you. Then you are in a position to
"fire for effect".
Mostly my real favorites generally originate in Oaxaca, Brazil, Kenya,
Costa Rica, Guatemala and Yemen.  My favorite decaf is the African
Highlands blend, although the Nicaraguan Jalapa decaf is OK, too.. I
have not tried any Kona or Jamaica Blue Mountain just because of the
costs - I can't force myself to spend that much per pound, no matter
how good it may be. (I realize this stance may forever exclude me from
real CSA membership, but so be it.) The most expensive green beans I
buy are La Minita Tarrazu.
I have even bought cheap green beans from other sources just to see
"what is out there" and while they are nowhere near as good nor as
consistent as Tom's  offerings from SM, they are still much better
homeroasted than the stuff you get down at the supermarket.  The
really cheap stuff is also very handy for working your way up the
learning curve, particularly when you move up to a drum. (I am in the
process of walking up that ol' curve right now myself.)
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.comOn 5/11/05, Jared Andersson  wrote:
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11) From: John Spencer
Les, that is a wonderful answer.  I appreciate your thoughtfulness in 
discussing your stash.  It is like a fully stocked wine cellar, and it 
gives me something to consider as I build and balance my stash.
There is a wide range of inputs to this list, and I can always count on 
those from you as being definitive on the subject.
John
On May 12, 2005, at 12:25 AM, Les wrote:
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