HomeRoast Digest


Topic: Thanks for the advice (3 msgs / 86 lines)
1) From: David Clarke
I thank you all for your advice  I have found the Monkey blend to be an
exquisite espresso, and just roasted the Moka Kadir.  I am using the +8 air
roast machine, which seems to be working well after advice to move the
coupling on the fan over to create less air and now I get a perfect City
Roast+ to Vienna on the 8 minute setting.
I am still getting used to having to rest the coffee  I just want to go
ahead and try it every time  I made my wife a great americano with the Mok=
a
this afternoon and am really excited about getting into the roasting side o=
f
things.  I am about to embark on my own coffee house in  Dallas Fort Worth =

excited about the prospects.
Look forward to becoming more familiar with the available coffees  there
are such a lot to choose from initially
David
David Clarke
Director of Business Development
Office: 817 722 8188
Toll Free: 877 243 0663
Cell: 817 703 6859
Fax: 817 722 8188

2) From: Michael Wascher
Jerry roasted some Bugosi last year (at the 1st mid-Atlantic gathering) and
used the beans at once. They were excellent, as espresso & brewed in the
Chemex.
Since then I've experimented, and most beans are good if used right after
they are roasted. Then they seem to go bland (somebody on the list called i=
t
the post-roast funk) and need to go through their rest to develop flavors
again. The flavors may be different but beans that I like rested I generall=
y
like fresh too.
On 7/14/06, David Clarke  wrote:
<Snip>
an
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ir
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o
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 Moka
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 of
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h 
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re
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-- 
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

3) From: M. McCandless
I first heard this from Jerry's wife Mickie.
After the disasters I created when I first started,
I was more than a little hesitant to give this a try.
The last few batches were tested.
WOW.
So far, Oaxaca, Yirg 1800, & Java Prince have been 
excellent right out of the roaster.
No more waiting in anticipation.
McSparky
At 07:51 PM 7/14/2006 -0400, you wrote:
<Snip>
 used the beans at once. They were excellent, as espresso & brewed in the=
 Chemex. 
<Snip>
 they are roasted. Then they seem to go bland (somebody on the list called=
 it the post-roast funk) and need to go through their rest to develop=
 flavors again. The flavors may be different but beans that I like rested I=
 generally like fresh too.
<Snip>
 <dcbusiness> wrote: 
<Snip>
 exquisite espresso, and just roasted the Moka Kadir.  I am using the +8 air=
 roast machine, which seems to be working well after advice to move the=
 coupling on the fan over to create less air and now I get a perfect City=
 Roast+ to Vienna on the 8 minute setting.
<Snip>
 ahead and try it every time  I made my wife a great americano with the=
 Moka this afternoon and am really excited about getting into the roasting=
 side of things.  I am about to embark on my own coffee house in  Dallas=
 Fort Worth  excited about the prospects.
<Snip>
 are such a lot to choose from initially
<Snip>
 don't know." --  Ambrose Bierce 


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