HomeRoast Digest

Topic: Good Candidate for French Roast (12 msgs / 263 lines)
1) From: 4qchmow02
First off, I would like to offer my sincerest and most humble congratulations to the homeroast list on being a "category A" winner of the megaloeria.  I hope you too much enjoy about your well endowed winnings!
But a more pressing matter is at my hands: the people in my office crave the french roast for their morning coffee, but prefer the subtler offerings of my home roast in the afternoons.
I figure I could burn beans just as good as anyone, so which coffees make the best french roast?  Should I simply go with the cheapest of beans or are there specific strains that one should roast for French roast?
My buttocks applaud in hesitant appreciation of your tasty responses.
I hope that you are all in one place and do not spend your winnings!
Henrik Splaaaarrrdaagg
23 Troutlickstrasse
Koeurnigsploot, NL
Protect yourself from spam, 

2) From: Jason Brooks
How about this:http://sweetmarias.com/coffee.other.blends.html#sm.frenchroastFrom what I've read (though I've never roasted a FR blend), a blend is
better for FR since you can use more heat tolerable beans, like
Indonesians, along with some that are not so tolerant to give the
characteristic flavor.  From Tom's description:
Notes: This is my favorite blend designed to endure the rigors of dark
roasting, and produce excellent pungent tastes, attractive
bittersweet/carbony flavors, and great body. Body is so important to a
darker roast. Extended roasts incinerate body, and a thin cup of burned
water IS NOT what French Roast coffee is about! You do not want to fully
burn up all the sugars, you want some degree of bittersweet, overlayed on
the carbony charcoal tones of the burned woody structure of the bean
itself. You want something still volumnous, and something sharp that
stings you a bit down the center of the tongue. Well, at least if you do
want these things, then we share common ground, and you might like my
Please note that we made changes to improve the blend on 7/20/01. I have
changed the percentages and added a new coffee that became available that
really enhances the chocolatiness in the Vienna stage, and the pungency in
the darker French stage
uses South American, Indonesian, Ethiopian, East African
Jason Brooks
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3) From: Woody DeCasere
WHat kind of mumbo jumbo are you laying on us??
On 24 Apr 2006 20:20:20 -0000, 4qchmow02 <
4qchmow02> wrote:
"Good night, and Good Coffee"

4) From: Peter Zulkowski
sounds like someone we know is trolling  ;)
Woody DeCasere wrote:

5) From: Scott Morrison
Sounds to me like he is refering to the "post" that we, the coffee message
board, had won a "megalotteria".  We, of course, need to send all of our
addresses in so that can verify them. No reply is needed.
BTW, I would suggest Puro Scuro blend. I drank that this morning and it was
very tasty.
On 4/24/06, Peter Zulkowski  wrote:

6) From: Oaxaca Charlie
--- Scott Morrison  wrote:
 I deleted as spam the magalotteria message, noting that it
did have a "+" in the subject.
 The Puro Scuro is, indeed tasty. I wish I could pin down
the super sagey tasting bean in it (Sumatran I reckon, so
strongly flavored it could be aged). It's more of a special
occasion brew, though, not for every day at the office. I'd
recommend the Colombia Mesa de los Santos. For more depth,
bittersweet chocolate and body add 25% or more Java Prince
and roast to deep Viennese.
                                         Oaxaca dreamin'
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

7) From: Don Cummings
On 24 Apr 2006 20:20:20 -0000, 4qchmow02 <
4qchmow02> wrote:
Thanks for the congrats. How did you know I won a $1,000,000 US.  I sent
them my CC #, address , and SS # (they said they needed it for tax reasons,
sounded reasonable.)  The $300 handling fee is well worth the return, don;t
you think.  Yay Me!!!

8) From: Tom Ogren
I too have been compelled to share my homeroasted coffees with work
mates (and everyone else who will try the stuff). I guess I just want
folks to know A.) what they have been missing, and B.) how utterly
resourceful I must be to roast coffee in a popcorn popper..."Why  he
must be a bloody genius!" I hear them say as they sip my exotic brews.
"Gosh, did he think of that on his own?" Hmmm, maybe, maybe not...So
there's the ego thing and the more important selfless motivation going
on here.
There is a real lack of awareness, by most people, of how good coffee
can be and how bad most coffee is. I've found that some folks at work
have a kind of defiant stance against high quality, as though it were
a pretentious thing, or a change for the worse...as though
appreciating quality were a blow against some working man ethic by
which their fathers toiled, fueled by their beloved bad brews:
Of course, this is really just a manufactured, populist line of
bullsh** used by marketers to sell easily-reproducable mediocrity to
the masses.
What I want to say to those folks is "Snap out of it! You've been
hoodwinked into thinking this swill is the standard issue. This crap
is not the everyman's beverage! It can be better and it really doesn't
cost that much more! Certainly less than The Chain.!" "The good stuff
will improve your life on a daily basis" is what I want to say to
them. Then again, maybe it's best that not everyone knows...or
My first roast ever went way too long. I roasted with a Sunbeam
stircrazy-style popper, forgot about the roast, and the beans ended up
baked and burnt beyond belief. I'm using a PopperyII now and like it
much more by the way...Anyway, soon thereafter at work, just for
kicks, I ground and brewed the pitch black carbonite for any
adventurous souls (including myself) who wanted to try it. Well,
because it was Sumatra, the origin character actually had held up,
even way, way past French roast. It wasn't loud, but it was definitely
Sumatra. It was rich and still had plenty of body. This was not even
SM quality Sumatra. I got the beans from one of the other (lesser)
bean suppliers (Still have those beans too...Probably will for a long
time...trade ya!) Anyway, by the standards of the folks on this list,
this was a pretty bad brew (bad as in "attitude", not as in ..."To The
Bone!"), but the old-school, retired military guys in the office
tasted the stuff and it was like a light bulb went on over their
heads. This was apparently the best coffee they had tasted in a long
time! The had that genuine, surprised/pleased, quiet enjoyment that
you can't really fake. You know, like Harvey Keitel in Pulp Fiction.
From that point on I knew I had a mission. Now I feel like Johnny
Coffeeseed, spreading the gospel across the land...Preach on, preach
~Tom in VA
On 4/24/06, Don Cummings  wrote:

9) From: Don Cummings
On 4/24/06, Tom Ogren  wrote:
Its funny, I often think about that scene in Pulp Fiction when I first cup =
new batch of mine and I make the same gesture (to the coffee gods I guess)
that Harvey makes.  I always wonder exactly what it was that Quentin was
serving.  Does he have a quality roaster in his neighborhood? Or is he
getting the "gourmet" beans out of the bins in his local supermarket?  If h=
roasted himself I'm sure he would've mentioned it. If they were *$ beans I'=
sure Harvey would have been reaching for more cream and sugar.  All I know
is that before I started roasting for myself I had no access to beans that
would elicit that response.

10) From: 4qchmow02
Thanks so much for those who provided their constructive and informative input.
I will certainly give the Sweet Maria's French Roast Blend a try as well as Puro Scuro Blend.  Thanks Scott and Jason!
Protect yourself from spam, 

11) From: Rodney Stanton
You sir, injure me.
off to lick his wounds.
----- Original Message ----
From: Don Cummings 
To: homeroast
Sent: Monday, April 24, 2006 7:51:17 PM
Subject: Re: +Good Candidate for French Roast
  All I know is that before I started roasting for myself I had no access to beans that would elicit that response. 

12) From: Don Cummings
Ooh, major faux pas!!  What I meant to say was "before I was turned on to
home roasted beans by a master roaster with mad skills and theeenn started
roasting my own . . ."
My bad.  :)
On 4/25/06, Rodney Stanton  wrote:

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