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Topic: Bay area coffee gathering (2 msgs / 181 lines)
1) From: Jeffrey Pawlan
Dear Frank,
  It was I who organized the last two SF Bay area gatherings. The last one was
exactly a year ago and was in Berkeley at Robin's house. The first one was at my
house in San Jose and was approximately two years ago.
  The first one was a combination of a large lunch feast with an experiment to
determine the possible detection of differences between various storage methods
and resting times of roasted beans. I had roasted around 14 batchs of identical
coffee on subsequent days and then divided them and stored them using vacuum
dessication, normal atmospheric pressure dessication, nitrogen, argon, and
simply valved bags.
  The second one at Robin's was more informal and was a potluck snack plus
espressos made with beans roasted by various methods and brought by many
people. I also demonstrated the (unfinished) prototype of my computer
controlled roaster for the first time. Tom and Maria from SM were there. They
have some photos on their webpage but have the year incorrect; it was 2005:http://www.sweetmarias.com/bayarea_homeroasters/bayarea_homeroasters.html  The next step is to conduct a large group tasting (NOT cupping) of brewed
coffees all roasted from the same bag but varying each segment of the roast.
Since they will all be the same coffee bean, the differences in taste will be
because of the difference in the roast.  We will want to have each person write
very clear descriptive notes about each to see if we can find a good correlation
among all people tasting. Since my Computer Controlled Roaster (CCR) system is
completed and is accurate and repeatable within seconds, it will be possible to
prepare the roasts for this experiment. Look athttp://www.computercontrolledroaster.com  I was thinking of later in the year for this, possibly September. From now to
then many people are taking vacations or travelling.  I would like to also
coordinate this with Tom and find out his availability and also his
recommendation for bean(s) to demonstrate the effects of varying the roast.
Regards,
Jeffrey Pawlan
jpawlan
I will be unable to answer email for a couple of days this week because of
business.

2) From: Frank Cascarano
This is a multi-part message in MIME format.
This sounds great.  You are probably right about the summer being a bad =
time
for most people.  I am a bit anxious because I have an immediate need =
for
some help, but mostly on my espresso making skills.
 
As far as the gathering is concerned, count me in to help in any way.  =
(I'm
also looking forward to seeing your CCR.)
 
-Frank
-----------------------------------------------------------------------
 
Dear Frank,
 
  It was I who organized the last two SF Bay area gatherings. The last =
one
was
exactly a year ago and was in Berkeley at Robin's house. The first one =
was
at my
house in San Jose and was approximately two years ago.
 
  The first one was a combination of a large lunch feast with an =
experiment
to
determine the possible detection of differences between various storage
methods
and resting times of roasted beans. I had roasted around 14 batchs of
identical
coffee on subsequent days and then divided them and stored them using =
vacuum
dessication, normal atmospheric pressure dessication, nitrogen, argon, =
and
simply valved bags.
 
  The second one at Robin's was more informal and was a potluck snack =
plus
espressos made with beans roasted by various methods and brought by many
people. I also demonstrated the (unfinished) prototype of my computer
controlled roaster for the first time. Tom and Maria from SM were there.
They
have some photos on their webpage but have the year incorrect; it was =
2005:http://www.sweetmarias.com/bayarea_homeroasters/bayarea_homeroasters.html= 
  The next step is to conduct a large group tasting (NOT cupping) of =
brewed
coffees all roasted from the same bag but varying each segment of the =
roast.
Since they will all be the same coffee bean, the differences in taste =
will
be
because of the difference in the roast.  We will want to have each =
person
write
very clear descriptive notes about each to see if we can find a good
correlation
among all people tasting. Since my Computer Controlled Roaster (CCR) =
system
is
completed and is accurate and repeatable within seconds, it will be =
possible
to
prepare the roasts for this experiment. Look athttp://www.computercontrolledroaster.com 
 
  I was thinking of later in the year for this, possibly September. From =
now
to
then many people are taking vacations or travelling.  I would like to =
also
coordinate this with Tom and find out his availability and also his
recommendation for bean(s) to demonstrate the effects of varying the =
roast.
 
Regards,
 
Jeffrey Pawlan
jpawlan
 


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