HomeRoast Digest


Topic: javamama coffees (6 msgs / 359 lines)
1) From: susan oppenheim
hi
i am finally there
got the place set up
now I have to buy some hardware-something simple
all I want to do is serve home roasted based coffees thst have 3 tablespoons
of grounds and 1/2 cup of milk(when needed)and 2 ounces of hot water infused
through
so....
would a sylvia and a rocky do it?
If I even get to make 30 coffees a day that would be pushing it I think
but then
one never knows do one.....
thx
susan O in Toronto

2) From: Michael Dhabolt
Susan,
I could throw a bunch of caveats at the following, but I hope you
understand that they are all implied.
I think you would be considerably happier and be serving a more
consistant and better appreciate (by the customers) product if you
opted for a combination of a mid-range HX machine and a Mazzer.  Doing
thirty decent microfoam milk based drinks with anything less is
definately a days work.
Mike (just plain)

3) From: Les
I agree Mike.  A Silvia would give you a hard workout doing milk
drinks.  I love my Expobar Office Control with the electronic
controls.  Those 8 sec infusion 22 sec shots at the push of a button
are hard to beat.  I can be steaming at the same time and don't have
to worry about timing the shot.  I do have a nice manuel button for
those times when I want.  It also has two other programmable buttons.
All of this for just a bit more than a Silvia.  It is hard to beat a
Mazzer.
Les
On 7/19/06, Michael Dhabolt  wrote:
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4) From: Sandy Andina
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Silvias are not rated for commercial use.
On Jul 19, 2006, at 9:14 PM, Michael Dhabolt wrote:
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Sandy
www.sandyandina.com
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Silvias are not rated for =
commercial use.
On Jul 19, 2006, at 9:14 PM, Michael =
Dhabolt wrote:
Susan, I could = throw a bunch of caveats at the following, but I hope youunderstand that they are all implied. I think = you would be considerably happier and be serving a moreconsistant and better appreciate (by the customers) = product if youopted for a combination of a = mid-range HX machine and a Mazzer. = Doingthirty decent microfoam milk = based drinks with anything less isdefinately a = days work. Mike (just plain)homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-48--1035054550--

5) From: miKe mcKoffee
Not to mention you may need commercial certification for the equipment used.
The Bricoletta is one of the few prosumer class machines rated & certified
for restaurant, cafe etc use. (Actually the only sub $2k machine that of
know)
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>

6) From: Sandy Andina
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The Pasquini Livia 90 and one-group Grimac Mia are also rated for  
light commercial or restaurant use, which 30 shots/day pretty much  
equals (on an average day at home I pull maybe 7-10 doubles)--but  
you'd need at least a Bric if not a heavy commercial one or even 2- 
group (Nuova Simonelli makes an Oscar-on-steroids that a teen-run  
cafe in Rapid River, MI uses (it was sold to them by Dead River  
Roasters of Marquette).
Speaking of Dead River, I'm headed up to Marquette tomorrow to play  
the Hiawatha Folk Festival (doing a couple of workshops as part of  
the SASS! Trio).  It is the only folk festival I know where you can  
get a real cappa, macchiato or ristretto from freshly roasted, ground- 
for-the-shot beans. Dead River sets up a booth and brings a rig with  
them (no decaf, though, to keep the number of grinders down to one-- 
they refuse, and rightly so, to brew with preground).  After dealing  
with some pretty p**s-poor shots all last weekend in and around the  
south central U.P., I can hardly wait! (And I can head home with  
fresh beans Mon. morning in case my brood uses up whatever homeroast  
is left over the weekend--Kate's one of the few roasters whose beans  
beat my own).
Finally, a find:  Sat,. aft. on the way back down to Chicago we  
stopped in downtown Sheboygan, WI. The only place open between  
regular lunch & dinner hours was a combination deli-luncheonette- 
market called Field to Fork, adjoining an Italian trattoria that was  
not open except for the bar.  The place specializes in local and fair- 
traded produce and meats, artisanal breads and cheeses and unusual  
beverages (had a diet green tea-cherry soda and pulled pork platter  
to die for, and even took home locally grown fixings for the insalata  
caprese I served at my block party the next day).  Lo and behold--in  
the back are bins and bins of green beans from--you guessed it--and a  
large air roaster. They will roast 1/2-2lbs. on the spot, or resell  
some greens in case you can't wait for Harvey.  No espresso  
bar.......because in the bar of the trattoria next door is a big,  
honkin' Rancilio 2-group lever machine, tended by someone who pulled  
the only proper shots I had all weekend--the ristretto she pulled me  
was too good to sully with even a little blob of foam. And yes, she  
is a homeroaster (Hottop) and passionate fan of SM's, though not a  
forum or listmember (I told her about both this list and CoffeeGeek).
On Jul 19, 2006, at 11:40 PM, miKe mcKoffee wrote:
<Snip>
Sandy
www.sandyandina.com
--Apple-Mail-49--1022339144
Content-Transfer-Encoding: quoted-printable
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	charsetO-8859-1
The Pasquini Livia 90 and =
one-group Grimac Mia are also rated for light commercial or restaurant =
use, which 30 shots/day pretty much equals (on an average day at home I =
pull maybe 7-10 doubles)--but you'd need at least a Bric if not a heavy =
commercial one or even 2-group (Nuova Simonelli makes an =
Oscar-on-steroids that a teen-run cafe in Rapid River, MI uses (it was =
sold to them by Dead River Roasters of Marquette).
Speaking of Dead River, I'm = headed up to Marquette tomorrow to play the Hiawatha Folk Festival = (doing a couple of workshops as part of the SASS! Trio).  It is the = only folk festival I know where you can get a real cappa, macchiato or = ristretto from freshly roasted, ground-for-the-shot beans. Dead River = sets up a booth and brings a rig with them (no decaf, though, to keep = the number of grinders down to one--they refuse, and rightly so, to brew = with preground).  After dealing with some pretty p**s-poor shots all = last weekend in and around the south central U.P., I can hardly wait! = (And I can head home with fresh beans Mon. morning in case my brood uses = up whatever homeroast is left over the weekend--Kate's one of the few = roasters whose beans beat my own).
Finally, a find:  Sat,. = aft. on the way back down to Chicago we stopped in downtown Sheboygan, = WI. The only place open between regular lunch & dinner hours was a = combination deli-luncheonette-market called Field to Fork, adjoining an = Italian trattoria that was not open except for the bar.  The place = specializes in local and fair-traded produce and meats, artisanal breads = and cheeses and unusual beverages (had a diet green tea-cherry soda and = pulled pork platter to die for, and even took home locally grown fixings = for the insalata caprese I served at my block party the next day).  Lo = and behold--in the back are bins and bins of green beans from--you = guessed it--and a large air roaster. They will roast 1/2-2lbs. on the = spot, or resell some greens in case you can't wait for Harvey.  No = espresso bar.......because in the bar of the trattoria next door is a = big, honkin' Rancilio 2-group lever machine, tended by someone who = pulled the only proper shots I had all weekend--the ristretto she pulled = me was too good to sully with even a little blob of foam. And yes, she = is a homeroaster (Hottop) and passionate fan of SM's, though not a forum = or listmember (I told her about both this list and = CoffeeGeek). On Jul 19, 2006, at 11:40 PM, miKe mcKoffee = wrote:
Not to mention you may need = commercial certification for the equipment used.The Bricoletta is one of the few prosumer class = machines rated & certifiedfor = restaurant, cafe etc use. (Actually the only sub $2k machine that = ofknow) Kona Konnaisseur miKe = mcKoffeeURL to Rosto mods, = FrankenFormer, some recipes etc:http://mdmint=.home.comcast.net/coffee/Rosto_mod.htmfirst not know. And in knowing = know I know not. Each Personal enlightenmentfound exploring the many divergent foot steps of = Those who have gone before. = -----Original = Message-----From: homeroast-admin= s.sweetmarias.com [mailto:homeroast-adm= in] On Behalf Of Michael = DhaboltSent: Wednesday, July 19, 2006 = 7:14 PM Susan, I could throw a bunch of caveats = at the following, but I hope youunderstand = that they are all implied. I think you would be = considerably happier and be serving a moreopted for a combination of a = mid-range HX machine and a Mazzer. = Doingthirty decent microfoam milk = based drinks with anything less isdefinately a = days work. Mike (just plain) homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = = --Apple-Mail-49--1022339144--


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