HomeRoast Digest


Topic: New Machine on the Way! (21 msgs / 557 lines)
1) From: Jeffrey Bair
I finally took the plunge and am actively awaiting the UPS man with my new
Andreja Premium! Somehow in a matter of a couple of weeks I've gone from
looking for a used Silvia all the way to ordering a new Andreja. I believe
it all started with miKe's comment that "maybe I should consider an entry
level HX machine" . . .
So, I'm soliciting suggestions on what to have roasted and ready to
experiment with Thursday when it arrives. This will be my first experience
with a *real* espresso machine, so I know I'll have the learning curve and
sacrafice a few shots getting going, but any advice on good, perhaps more
"forgiving" beans to start with are appreciated. On my next Harvey box I'll
probably squeeze in some Monkey and maybe another or two of Tom's blends,
but until then I'll have to make do with what I've got.
Here's what I've got in the stash now:
 Brazil Carmo Estate Peaberry  Brazil Fazenda Ipanema "Dulce"  Celebes
Kalossi Sulawesi  Costa Rican Tarrrazu - La Minita  El Salvador Monte Leon
"miel"  El Salvador El Pacamaral COE  Ethiopian Harrar  Ethiopian
Yirgacheffe (MAO)  Guatemala Huehuetenango -El Injerto  Hawaii Kona - Kowal=
i
Farm Typica  Indian Monsooned Malabar "Elephant"  Java Private Estate -
Type: Prince  Kenya Auction Lot #54 Peaberry  Mexico Chiapas UDEPOM Co-op
'05  Nicaragua Matagalpa Maragogype  Paupa New Guinea - Goroka A  Sumatra
Lintong Dry Process  Yemen Mocha Sannani
Any suggestions of where to start? I'm roasting in a Hottop, so not a lot o=
f
control over profiling (like none), but pretty good results across the
board.
BTW - brewed up my first batch of the Chiapas over the weekend and WOW - ha=
s
anybody else been as amazed by this as me?
Thanks, as always, for the input.
Jeff
(roughly 70 hours until Andreja arrives!)

2) From: Brett Mason
Sumatra Lintong Dry Process
Indian Monsooned Malabar "Elephant"
Ethiopian Harrar
That should start the fun...
Brett
On 1/30/06, Jeffrey Bair  wrote:
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--
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

3) From: Barry Luterman
This is a multi-part message in MIME format.
Miel is very forgiving and makes a sweet shot. One of my favorites for =
espresso

4) From: Michael Dhabolt
Jeff,
Outstanding selection of coffees.  Read Tom's primer on the SM site on
blending.  Also read his descriptions of them for espresso recommendations =
-
you'll find it enlightening.  I keep looking at your list for a good SO
espresso  - almost all of them.  If you're impressed (rightly so) by the
Chiapas, try it as a SO shot.....outrageous.
Mike (just plain)

5) From: Jeff Oien
Jeffrey Bair wrote:
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I would start out basic and simple with the Brazil Carmo Estate by
itself. You can learn the machine on that and then try blends. Last
year's Dulce (only tried the new one as drip so far) is great by
itself and in blends. Some ideas:
Dulce/Java/Yemen
Sumatra/Brazil/Guat
MM/Java/El S.
Endless possibilities. Great list.
<Snip>
It's a great bean. Some sort of molasses or brown sugar and mild
fruitiness. I still want to try a roast blend of this.
JeffO

6) From: Les
Dr. Crema would prescribe the following blend for your first shots,
25% Java Prince
25% Sumarta Lingtong
50% Brazil Dulce
Pre-blend before roasting  I am not sure which roaster you have.  If you
have a drum take it 10-20 seconds into second.  If you have a popper or
fluid bed take it 5 seconds into second.  A nice full-city to full city
plus.
This will be a very forgiving blend with a silky smooth mouth feel and it
shouldn't blow your socks off if you are too far off in your shots.
Les
On 1/30/06, Jeffrey Bair  wrote:
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7) From: Jim Mitchell
This is a multi-part message in MIME format.
I pretty much agree with Brett - but would blend just a bit differently =
for my Alpenrost drum roaster - for an 8oz batch:
3oz Brazil Fazenda Ipanema "Dulce" (body, cup-depth, neutral 'coffee' =
flavor)
2oz Indian Monsooned Malabar "Elephant" (Mouthfeel, crema, nuts & =
mushrooms)
2oz El Salvador Monte Leon "miel" (sweetness, light, mild acidity)
10z Ethiopian Yirgacheffe or Harrar (fruit, berries, final finish)
This is very close to our 'basic blend' to which we add some Kenyans for =
acid or Sumatrans for bulky depth depending upon the mood....
Cheers
Jim

8) From: Jason Molinari
I think a straight forward blend of 
50% brazil dulce
30% sulawesi 
and 20% of a "booster" bean, such as a low toned
kenya, or the yemen, or a harrar.
It should, in my mind give you a smooth, easygoing
shot with some interesting notes from your 20% bean.
Using a kenya will make it a bit wild for my liking,
but some people use them.
You could even just do a 60/40 brazil/sulawesi
jason
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9) From: Wandering John
On Monday 30 January 2006 9:06 pm, Les wrote:
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 If you
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Les, you've been hanging out in Starbucks too much!  20 seconds into second=
 
will produce coffee flavored charcol in my HotTop.  5 to 7 gets the job don=
e.

10) From: Les
Wandering John
10-20 seconds in my RK is a nice full city!  I measure second from the
very beginning of when it starts.  Ah the pleasure of slow roasting in
an RK drum!  I have held my beans in the zone between 1st and 2nd
crack for  up to 12 minutes!  I can ease my way into second crack and
usually only take it to 10 degrees above the "sweet spot" to bring
second crack on!   I am not blasting my beans but gently bringing out
all of their wonderful character!  Ah the joy of RK roasting where I
have power and control!
Les
On 1/30/06, Wandering John  wrote:
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11) From: Wandering John
Well in my travels I failed to pick up the fact you had acquired a real 
roaster.  And then I didn't pick up on the fact that the request was for a 
drum.  
On Monday 30 January 2006 9:44 pm, Les wrote:
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12) From: Les
Well Wandering John some of it is your credit.  I really enjoyed your
Hottop demo at the PNWG 1.  You should have been there last year to
see Plain Mike's tricked out fluid bed roaster.  You would have been
amazed.  It is hard to call it a modified Poppery with all that he had
done to it.
Les
On 1/30/06, Wandering John  wrote:
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a
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13) From: mIke mcKoffee
John, that's the one big problem with the (stock) HotTop, no profile
control. Espresso roasting benefits from being able to slow the roast
between 1st & 2nd so that 20sec into 2nd Les was referring to isn't with
temp increasing but temp already end of roast temp stabliized at a hover. 
BTW, the same can be (and is) done air roasting with proper control.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

14) From: mIke mcKoffee
Congratulations, I'm sure you'll be pleased with your decision. You've
already gotten some good input of roasts. I agree start with a forgiving
blend. SO are great straight shots but are quite often more shot temperature
temperamental. (Had a simply fantastic JBM shot Sunday, City+ roasted 5 day
rested pulled about 204F) Remember rest is especially important for straight
shots, bare minimum 3 days but 4 or 5 really better as a rule. 
Have fun!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jeffrey Bair
	Sent: Monday, January 30, 2006 6:22 PM
	
	I finally took the plunge and am actively awaiting the UPS man with
my new Andreja Premium! Somehow in a matter of a couple of weeks I've gone
from looking for a used Silvia all the way to ordering a new Andreja. I
believe it all started with miKe's comment that "maybe I should consider an
entry level HX machine" . . . 
	
	So, I'm soliciting suggestions on what to have roasted and ready to
experiment with Thursday when it arrives. This will be my first experience
with a *real* espresso machine, so I know I'll have the learning curve and
sacrafice a few shots getting going, but any advice on good, perhaps more
"forgiving" beans to start with are appreciated. On my next Harvey box I'll
probably squeeze in some Monkey and maybe another or two of Tom's blends,
but until then I'll have to make do with what I've got. 
	
	Here's what I've got in the stash now:
	
	Brazil Carmo Estate Peaberry	
	Brazil Fazenda Ipanema "Dulce"	
	Celebes Kalossi Sulawesi	
	Costa Rican Tarrrazu - La Minita	
	El Salvador Monte Leon "miel"	
	El Salvador El Pacamaral COE	
	Ethiopian Harrar	
	Ethiopian Yirgacheffe (MAO)	
	Guatemala Huehuetenango -El Injerto	
	Hawaii Kona - Kowali Farm Typica	
	Indian Monsooned Malabar "Elephant"	
	Java Private Estate - Type: Prince	
	Kenya Auction Lot #54 Peaberry	
	Mexico Chiapas UDEPOM Co-op '05	
	Nicaragua Matagalpa Maragogype	
	Paupa New Guinea - Goroka A	
	Sumatra Lintong Dry Process	
	Yemen Mocha Sannani	
	Any suggestions of where to start? I'm roasting in a Hottop, so not
a lot of control over profiling (like none), but pretty good results across
the board.
	
	BTW - brewed up my first batch of the Chiapas over the weekend and
WOW - has anybody else been as amazed by this as me? 
	
	Thanks, as always, for the input. 
	
	Jeff
	(roughly 70 hours until Andreja arrives!)

15) From: Wesley Simon
Les,
Do you have a profile for roasting the Blue Batak?  My drum is supposed to
arrive Thursday and I'm running out of roasted Blue Batak.  I'll be roastin=
g
for espresso as this coffee is magnificent as espresso.
Wes
On 1/30/06, Les  wrote:
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u
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16) From: Demian Ebert
I got an Andreja last summer and have never regretted it for an instant. If
you ordered it from SMs it'll come with a pound of roasted Moneky. Some
common advice is to get a can of pre-ground Illy or other and use that to
learn how to tamp and such. I tried that and the resulting espresso was so
bad I took the can back for a refund. So I'd say use the included Monkey to
figure out the proper grind and work on your tamp. Don't forget to flush th=
e
HX if it's been sitting idle for more than a few minutes. The water gets wa=
y
too hot and all your shots will be off. My last bit of advice: don't drink
too many doubles in a row.
Demian
On 1/30/06, Jeffrey Bair  wrote:
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17) From: B. Scott Harroff
Les, 
I'm currently at 4 minutes between first and second and was concerned that
that was approaching stalling.  Twelve seems amazing.
For those of us that have profile control over our drums, would you share
your target time / temp targets?

18) From: Les
Wes,
My profiles are on Ron's site (RK Drums).  I took the Blue Batak to
full city plus.  A mistake.  Full city is the way to go on this one.
On 1/31/06, Wesley Simon  wrote:
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19) From: Les
The 12 minutes resulted in a flat taste.  I go for 4-6 minutes for a
nomal roast.  I just wanted to see how long I could stretch a roast. 
I could have gone longer than 12 minutes, but I thought that was
enough!  I have detailed profiles on Ron's (RK drum) site.
Les
On 1/31/06, B. Scott Harroff  wrote:
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20) From: B. Scott Harroff
Les,
Then you would use the profile like this (the PID profile)?
home.att.net/~Scott.Harroff/coffee.xls

21) From: J.W.Bullfrog
On my heavily modded P1 I will go for about 6 minutes between the two 
cracks. Not faster than 300 @ 3 minutes, and 400 @ 6 minutes. (~first crack)
Les wrote:
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-- 
There is a theory which states that if ever anyone discovers 
exactly what the Universe is for and why it is here, it will 
instantly disappear and be replaced by something even more 
bizarre and inexplicable.
There is another theory which states that this has already happened.


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