Hi, my name is Doug. I joined the list a month or so ago and have been lurking since then to get a sense of the list culture. Brief Bio: I am a retired electrical engineer with a career background in test engineering. Though it has been well over a decade since I have received a paycheck, I find that I still carry my Test Engineer methodology into many things that I do. This has certainly been the case for coffee roasting and brewing. I can see that there are many kindred spirits here on this list. I appreciate the spirit of curiosity and disipline of investigation exhibited by many. You may brew your coffee by boiling unroasted beans for 3 hours in a dirty sock. I may not try your method, but I am impressed if you have carefully controlled all other variables to test whether the results are affected by use of cotton vs wool vs polyester socks. I will, however, just think you are nuts if you spend much time testing whether it matters if the sock was worn on the Left vs Right foot ;-) Though retired, I am not particularly geezerly. I quit at an early age, not because I amassed any substantial wealth but instead because while taking a mid-life break from working I came to appreciate just how much working was interferring with my enjoyment of life. I simply never went back. I drive a 20 y/o car, have no health insurance, drink cheap beer, and live in a small apartment above a friend's garage. One concession to frugal living that I have not made, and never will, is coffee. For decades I have almost exclusively purchased from specialty roasters. I am a newcomer to homeroasting having started just last year. Before I even got through the 8 pack sampler from SM, I knew I was hooked. To date all of my greens have come from our list hosts Tom and Maria, generally in orders ranging from 20 to 35 lbs at a whack. I'd be willing to pay an extra dollar a pound for those entertaining reviews of Tom's even though I almost never can taste any of that stuff he says he does. I roast in a 1400W Wearever pumper which was given to me by a homeroasting cyberspace acquaintance that I met on a non-coffee related list. It was an outgrowth of a question I posted soliciting recommendations on a replacement for my low-end worn out Braun burr grinder. BTW, I ended up getting a Solis Maestro. I don't do espresso and have never even had one. I don't what to go there, not because I suspect that I wouldn't like it, but because I have no physical space for more possessions of any size. Did I mention that I live above a garage? If I'm going to *pay* for a beverage that costs $1+/oz, it had better be at least 80 proof ;-) I have recently acquired a small Bialetti Mokapot [operative word: small] and like the result. My everyday brewing is autodrip, and my camping out of my vehicle [at least 50 days/year] method is filtercone drip. I have learned much from reading the archives of this list as well as the roasting forum on coffeegeek that has helped me refine my techniques. I really appreciate the efforts of those that have taken the time to share their knowledge. It is unlikely that I will have anything to offer the Pros here on roasting itself. On the other hand, in the arena of equipment modification and testing methodology, I hope to me able to mix it up with the best of them. Some readers may find some of my future posts to be esoterically technical. I will try to post the appropriate warnings in the subject line. In general, I keenly recognise and appreciate the good list citizenship of maintaining an accurate and informative subject line. BTW, I (selectively) read the list in digest form so any two way exchanges with me will be at digest cycle time at the fastest. A tip of the cup to all!
Doug: You get the bio of the year award. Welcome. I really think you should try espresso. ginny <Snip>
Doug, Welcome to the list and glad you've found it helpful. Any contribution to the coffee journey (esoterically technical or otherwise) is always helpful. Sounds like you have a great setup that works for you. Be forewarned, though. I never thought I'd graduate to Espresso Cum Latte. But it happened. :) -- Brent Roasting in an SC/TO Espressing myself in a LaPavoni (and drip/moka/presspots) On 8/24/05, Douglas Strait wrote: <Snip>
Cool! Welcome. Douglas Strait wrote: <Snip> -- Life in the fast lane ...... It is by will alone I set my mind in motion. It is by the juice of aribica that thoughts acquire speed, the lips acquire stains. The stains become a warning. It is by will alone I set my mind in motion.
Welcome. Never thought my wife would graduate to espresso either. Finally broke down and started on the espresso route myself in the Spring. Now my wife is so hooked we seldom brew coffee anymore. It's a growth experience.
Brent Welcome to the Dark Side! Les I remember "Trying it too" It makes thing a bit tough on the budget. There= is a might fine Expobar - Mazzer Mini offer on Ebay right now. On 8/24/05, Brent - SC/TO Roasting wrote: <Snip>
Welcome - I'd be interested in knowing how many on this list are engineers. I would be willing to bet it's a pretty high percentage. Tara On 8/24/05, Barry Luterman wrote: <Snip> . <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Hmm...all this talk of "graduating" to espresso. I "started" with espresso. I.e., the quest for a *good* espresso lead me to roast at home. I was not a drip brew drinker prior to the espresso binge. Later on I "graduated" to drip/presspot/vac brew etc, etc. - Steve D.
fortune teller/self-proclaimed food critic here
Douglas, Welcome aboard. And be comfortable with the fact that there are some of us= that enjoy the more technical side of the hobby - so don't hold back. Mike (just plain) On 8/24/05, tom ulmer wrote: <Snip> <Snip> n <Snip>
Doug Strait wrote: " If I'm going to *pay* for a beverage that costs $1+/oz, it had better be at least 80 proof ;-) " Doug, many here, including me would say that a good shot of espresso is easily equal to an 80-proof in its effects.................. Mike
Clearly, then, you (and those you speak for) don't drink 80-proof whisky.
Welcome Doug, this *can* be a lot cheaper than coffee from Specialty roasters. It isn't for me, but it certainly could be. Tara, I would be one of those engineers you mentioned. Purdue, 1970. I like my toys too much to retire just now, LOL. Terry
On Aug 24, 2005, at 1:09 PM, Douglas Strait wrote: <Snip> Then some more stuff that I cut Doug, Welcome to the list, I'm one that believes an espresso extraction is the method that gets the most flavors out of coffee. However, a close second that might fit your life style is Turkish coffee. Probably should get another grinder to do it because that fine a grind could do in the Solis, You ought to have a Zass for those camping trips anyway. Jim Gundlach roasting over pecan wood fires in La Place, which is no longer an official place, Alabama "The espresso machine is an accessory to the grinder, not the other way around."
Mw Tara --- and welcome Doug. EE University of Akron '75 & MT Steven's Institute of Engineering '01. BTW: Steven's must have the worst fight soong of any school ever! The Fighting Engineers indeed. --MikeW On 8/24/05, Tara Kollas wrote: <Snip> -- "Not all things that are countable, count, and not all things that count,= are countable". Albert Einstein
LOL, no not whiskey, just reposado tequila. Mike On 8/24/05, Rick Farris wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Tara wrote: <Snip> Back in the early 60's my Military Occupational Specialty (M.O.S.) was 121.20 Combat Engineer Demolition Specialist. After the military I went to college and got BA, MA, PhD's in sociology. Probably not the kind of engineer you are looking for. Jim Gundlach
Not sure if it was a rhetorical question or not: Anyway, Bsc. Eng - EE University of Saskatchewan 1970 Dave S. On 8/24/05, *Tara Kollas* > wrote: <Snip>
Doug ...welcome aboard .... three cheers for engineers that couldn't take it anymore. I too, fell prey to the woe's of the work environment that wasn't taking advantage of my skills or couldn't understand how someone could just enjoy their job. You know what I mean ... anyway. Hope to learn as well as help, Take care, Bob <Snip>
<Snip> Sounds like a good guy to have around when the Kopi Luwak hits the fan, though... Gene Smith hoping his fan blades stay relatively clean, in Houston
I've never gotten the single slightest amount of alcohol effects from espresso. How did you do it?
No way! Asbach Uralt is the way to go:http://www.asbach.de/.It goes well with a= good espresso too. --MikeW On 8/24/05, Mike Thompson wrote: <Snip> -- "Not all things that are countable, count, and not all things that count,= are countable". Albert Einstein
Tara ... interesting. I'm not a graduate Engineer, but retired as an Mechanical Engineer from a rather large Photographic Comp. here in Central New York. Funny how birds of a feather fly together. Learned my trade over forty years instead of 4 or 6 years. I was always on to do it the hard way. I think you are right though ... it sounds like many on this forum are or if they aren't should be. Later, Bob <Snip>
Not sure about that Gene ... I think you fit right in ... at least on some days ... Do you have a couch, later, Bob <Snip>
<Snip> Welcome - I'd be interested in knowing how many on this list are engineers. I would be willing to bet it's a pretty high percentage. Tara Hi Tara, BS Civil Engineering 1986, outnumbered here by EEs just like in college Holly
On 8/24/05, Rick Farris wrote: <Snip>
Civil Engineering -- the only engineering discipline that has a higher proportion of men than EEs. Was that the object? :)
This is a multi-part message in MIME format. Now that I could get into, but I'd prolly go for a single-barrel bourbon. -- Rick From: Les Add 2 oz of a good single malt! A very nice 2x2!
<Snip> proportion of men than EEs. Was that the object? :) No, runs in family. Mom was BSCE Iowa State 1947 Holly chip off the old block
I don't know - my husband graduated in 1994 from Lehigh University with an ME - he said the women were pretty scarce. Given the need to tinker that my husband has displayed, it seemed a good bet there were a number of engineers here. I was a theatre major, so I can just pretend I've finxed something... Tara On 8/24/05, Rick Farris wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
Welcome Doug, This is a great family to be a part of. I like the zen experience of outdoor skillet roasting - melding with the green, drawing out the moisture, seeing th eyellow of wheatfields, the golden tan from California, the darkening of cocoa and the rich dark chocolate - yep that does it for me! So I moved to Iowa and working at bringing it indoors... so for me it is the joy ride, not the metrics.. Glad you're here! Brett On 8/24/05, Douglas Strait wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee!
Thanks to all for the warm welcome. @Tara: Engineers! It looks like this place is lousy with them. @ javafool: Hi, I believe you may be the same javafool that helped guide me to this passion via a non-coffee list. @ Pecan Jim who wrote >You ought to have a Zass for those camping trips anyway.< Certainly good advise which has already been taken. I have a Zass kneemill. While I really liked the visual aesthetics of the Zass kneemill, I soon found that I wished the bean hopper and drawer were larger. I recently went on an Ebay binge trying to find a manual mill with larger capacity and equal or better grind quality. I finally found one that fit the requirement. It is a [almost certainly no longer manufactured] unbranded open hopper mill of German origin. While it is unlikely that I will be buying a $500 mill anytime soon, I did find myself spending quite a bit of time looking at various grinds thru my $1000+ B&L Stereozoom microscope! Priorities. BTW, I don't know were La Place, AL, is but I'm in Northwest GA. @Brett who wrote >This is a great family to be a part of. I like the zen experience of outdoor skillet roasting - melding with the green, drawing out the moisture, seeing th eyellow of wheatfields, the golden tan from California, the darkening of cocoa and the rich dark chocolate - yep that does it for me! So I moved to Iowa and working at bringing it indoors... so for me it is the joy ride, not the metrics.< I'm with you there, Buddy. I exclusively roast outdoors. I would add to your list of pleasures the gentle snowfall of chaff all about and on me. My only chaff collectors are the great outdoors and my beard. @David Y: Your challenge merits a separate post.
Here, here Rick :-) Welcome Doug - I think you will find you can't really get to technical or to basic here. At 14:01 8/24/2005, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/
At 07:45 AM 8/25/2005, you wrote: >Thanks to all for the warm welcome. > >I'm in Northwest GA. > >@David Y: Your challenge merits a separate post. Yes, a separate post and probably a new Subject line. Some recent posts on extraction and dilution caught my interest, hence the question. Perhaps the empirical part should better have been directed to the chemists among us. Northwest GA, as in Chattanooga suburb? David Y Atlanta
Probably, the cheapest grinder for Turkish would be a blade grinder. Why wear down the burrs on a "good" grinder? Just grind to powder... Angelo <Snip> -- No virus found in this outgoing message. Checked by AVG Anti-Virus. Version: 7.0.338 / Virus Database: 267.10.15/80 - Release Date: 8/23/2005
<Snip> <Snip> <Snip> OOOOO! A stereozoom microscope. COOL toy!! I collect/shoot stereo cameras. Always wanted a stereo microscope too. I understand the "Priorities" Dave ( a chemist - NOT an engineer) Westerville, OH
A Tardy Welcome from a guy whose computer clock has a pendulum! [I thought= they said it had a Pentium!] Cheers -RayO, aka Opa! On 8/25/05, Angelo wrote: <Snip> d <Snip> 5 <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Wichita WurliTzer