HomeRoast Digest


Topic: Unspeakable Coffee Practices ... (21 msgs / 444 lines)
1) From: ginny
like from within the oven?
ginny

2) From: Jim Mitchell
No, no - not the ones which involve flexible bags, plastic tubing, and hard 
rubber ends - Please, let's not go there....
But rather, aren't there things which you do while roasting, grinding, and 
drinking which are very personal, almost ritualistic, and yet very 
satisfying - but which no one ever seems to talk about?
For example, I cannot resist smelling, really snorting, fresh roasted 
beans - it's like they really aren't done until I've gotten a good sniff 
while they are still warm.
Of course, there are the really guilty pleasures like popping a fresh bean 
in your mouth and chewing it - I really believe that I can predict a roast's 
cup flavor by doing this - or running your finger around the inside of a 
shot glass to get the very last bit of the crema, or inverting a macchiato 
glass to get that very last little bit of foam, the brown stuff - which is 
rich with sweet crema.
I also always seem to end up with a slightly damp, white bar rag, stuffed in 
my right pocket - it's just so handy to have a bit of rag to wipe a 
grouphead, clean a steam wand, or give a basket a quick swipe - and there's 
always hot water from the wand to wet it with.
What got me thinking about this is we've 'invented' yet another warm-weather 
drink which is sort of an odd variation but its rather sweeping the Boatyard 
and Lab - so here's the formula for Jim's Chang Mai Blaster:
Stir up about 3-4oz of a 50/50 mixture of sweetened, condensed,  milk and 
whole milk in a Bodum double-walled 8oz glass. Then pour a 2.5oz shot made 
with 18gm of a blend of Brazilian Yellow Burbon and Indian Malabar taken to 
Full City+ Roast (very dark brown and slightly oily) in a triple basket 
directly on top of the milks, The whole is then vigorously stirred and 
several ice cubes dropped in.
It's kind of like Vietnamese Coffee on some sort of mood-altering drug - but 
it does hit the spot.
Cheers
Jim

3) From: Alchemist John
At 18:52 7/31/2005, you wrote:
<Snip>
I have worked out an iced coffee that really hits the spot - too well 
actually.  I just can't seem to bring myself to sip and enjoy 
them.   I made two over the weekend, back to back and still had both 
of the 16 oz drink finished in 5 minutes.  The 102 F weather might 
have had something to do with it.  I am pulling about 2 oz of 
espresso.  I stir in a scant teaspoon of sugar (I am one of those), 
and that goes over about 10 oz crushed ice.  I add another 2 oz of 
hot water (to clean the shot glass) and top up with milk.  The 2nd 
one actually got 2 oz of homemade cocoa liquor (vodka based).  The 
first was gone by the time I had the coffee ground for the 2nd shot. sigh...
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

4) From: tom ulmer
I have a friend that insists on burying his nose deep in the colander and
savoring the aroma. After the freshly roasted beans make the journey into
the house and to the kitchen cabinet the ritual continues with another aroma
gauge (everything smells different in conditioned air). The beans are placed
to rest in canisters with the lids cracked open for overnight therapy. The
smell in the kitchen the next morning is absolutely wonderful. My friend
claims there is nothing wrong with this behavior and insists on carrying on
this practice as long as he is able.
admin] On Behalf Of Jim Mitchell
Sent: Sunday, July 31, 2005 9:52 PM
To: homeroast
Subject: +Unspeakable Coffee Practices ...
For example, I cannot resist smelling, really snorting, fresh roasted 
beans - it's like they really aren't done until I've gotten a good sniff 
while they are still warm.
Of course, there are the really guilty pleasures like popping a fresh bean 
in your mouth and chewing it - I really believe that I can predict a roast's
cup flavor by doing this - or running your finger around the inside of a 
shot glass to get the very last bit of the crema, or inverting a macchiato 
glass to get that very last little bit of foam, the brown stuff - which is 
rich with sweet crema.

5) From: tom ulmer
My friend also blend affectionately named "Naked Backed Sul de Toraja"
comprised of 1:1 Sulawesi Toraja and Sul de Minas roasted into the second
that would lend itself nicely to being dressed as you described.
admin] On Behalf Of Jim Mitchell
Sent: Sunday, July 31, 2005 9:52 PM
To: homeroast
Subject: +Unspeakable Coffee Practices ...
Stir up about 3-4oz of a 50/50 mixture of sweetened, condensed,  milk and 
whole milk in a Bodum double-walled 8oz glass. Then pour a 2.5oz shot made 
with 18gm of a blend of Brazilian Yellow Burbon and Indian Malabar taken to 
Full City+ Roast (very dark brown and slightly oily) in a triple basket 
directly on top of the milks, The whole is then vigorously stirred and 
several ice cubes dropped in.
It's kind of like Vietnamese Coffee on some sort of mood-altering drug - but
it does hit the spot.
Cheers
Jim

6) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
snip -
a favorite iced coffee of mine is Yemen Ismaili, and I also like 
really bright Kenyas (almost like you already added lemon to the iced 
coffee ala iced tea). As for me, no vodka!
Now, as far as shoving your face in roasted coffee -uh, gross. when 
the oils from the coffee and the oils from your nose mingle, that's a 
bad thing. After I roast on the bigger machine (Probat as of today, 
and I just finished roasting 120 Lbs) the coffee roast aromas are 
everywhere, coating your face, up your nose ... It's too much! I used 
to put my face over the cool bin when I dumped a batch from the drum, 
now I stand as far back as possible. When I finish I go scrub my face 
with hot water and soap. Seriously, I love roasting smells, smokey 
aroma, etc, but not coating my face. -Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

7) From: Alchemist John
At 20:20 8/1/2005, you wrote:
<Snip>
Why is that - the alcohol or something about what it does to the 
flavor.  Mind you, it was not straight vodka, but homemade cocoa 
infused vodka.  Even so....
<Snip>
Even after my one pounds roasts inside I have to do the thing.  I 
really need to set up a ventilation system...
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

8) From: Jason Brooks
<Snip>
Seriously, I love roasting smells, smokey
<Snip>
I've noticed that at times, my glasses end up with a film on them after
roasting, especially longer sessions.  This confirms my suspicions...
Jason

9) From: Gene Smith
<Snip>
My Stir Crazy Turbo Oven roaster has to get its glass cleaned pretty 
regularly.  Gets to be a pretty dark yellow-y amber after not that many 
roasts.  Easiest thing to get it off with is lacquer thinner, by the 
way...followed by a wipe down with soap and water.
Gene Smith
threading the wild learning curve, in Houston

10) From: Peter Schmidt
Oven cleaner works well too.  I tried the lacquer thinner, and it didn't
work.  Maybe the crud was caked and baked on too long.  Surprisingly the
oven cleaner comes of well, and doesn't impart any taste or smell to the
beans.
But Jason...  a film on your glasses?  You must have your schnoz right down
in there.
Roasting in the Shade...
peter
<Snip>
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

11) From: MMore
I have found that Windex does a nice job cleaning the Turbo Oven glass.  Do 
you think it makes a difference in the roast, whether it's "smoky" or not?  
Michael A. Roaster of Vienna, Va.

12) From: Jason Brooks
<Snip>
Not quite, but always close at hand.  I roast in my workshop in a Poppery
on the workbench, with me close at hand.  It usually only happens, and a
light coat at that, when I roast a pound or better, which is about 6
batches.  My two this morning left nothing on them.  I do look in on the
beans periodically to check progression, in addition to hearing and smell
checks.
Jason
-close roasting in southside

13) From: Jared Andersson
I put my WBI popper tops in the dishwasher and it does a great job. 
They come out looking like new.  Jared
On 8/2/05, MMore  wrote:
<Snip>
Do
<Snip>
?  
<Snip>

14) From: Brent - SC/TO Roasting
Thanks for the tips, Peter and Gene.  Lately, I've been roasting a lot
and haven't had time to do my usual glass cleaning of the turbo oven. 
When I tried to clean it with glass cleaner this past weekend, it
barely made a dent in the dinge.
-- 
Brent
Roasting in an SC/TO
Espressing myself in a Via Veneto and LaPavoni
On 8/2/05, Peter Schmidt  wrote:
<Snip>
wn
<Snip>
er
<Snip>

15) From: Jeff Oien
Brent - SC/TO Roasting wrote:
<Snip>
I use Comet. It works pretty well with some scrubbing and doesn't
seem to scratch too much. I need to see through the glass to see
the oven thermometer that is attached to the spacer.
JeffO

16) From: Charles Cowdrick
Urnex is terrific on stainless, glass, you name it. I cleaned out  
some vac pots the other day with a solution, and I used to use it  
with a paper towel inside the Alpenrost. I backflush the espresso  
machine with it weekly. It is wonderful for cleaning out coffee  
stains and guck.
On Aug 2, 2005, at 10:21 AM, Brent - SC/TO Roasting wrote:
<Snip>

17) From: STephen niezgoda
my stovetop roaster has a glass lid,  ive found plain old windex to be the quickest way to clean the yellow
Peter Schmidt  wrote:Oven cleaner works well too. I tried the lacquer thinner, and it didn't
work. Maybe the crud was caked and baked on too long. Surprisingly the
oven cleaner comes of well, and doesn't impart any taste or smell to the
beans.
But Jason... a film on your glasses? You must have your schnoz right down
in there.
Roasting in the Shade...
peter
<Snip>
unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettingsDoYou Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

18) From: Gene Smith
<Snip>
The "difference in the roast" that it makes for me is the ability to see 
the progress of the roast more clearly.
Gene Smith
threading the wild learning curve, in Houston

19) From: tom ulmer
Grasshopper... you must close your eyes and watch the roast progress from
within...
admin] On Behalf Of Gene Smith
Sent: Tuesday, August 02, 2005 12:29 PM
To: homeroast
Subject: Re: +Unspeakable Coffee Practices ...
The "difference in the roast" that it makes for me is the ability to see 
the progress of the roast more clearly.
Gene Smith
threading the wild learning curve, in Houston

20) From: Gene Smith
<Snip>
From within what, Tom?
Gene Smith
Om on the range, in Houston

21) From: Steven Van Dyke
I use SimpleGreen, which I've found out was originally made for cleaning
coffee equipment.  I can tell you it cuts right through coffee oils on glass
*and* it's cheap.  You can get a big bottle of concentrate in the Wal-Mart
Auto section for $8 that will make gallons and gallons of 'working strength'
solution.
Enjoy!
Steve :->


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