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Topic: roasting coffee from 1897 cookbook (16 msgs / 355 lines)
1) From: Woody DeCasere
Possibly they got thier coffee with the cherry pulp still on in an unwashed
On 8/21/06, Lissa  wrote:
"Good night, and Good Coffee"

2) From: Lissa
An old Swedish-American cookbook
reading online has the following instructions for roasting coffee;
To roast coffee.
Pick over, wash, and dry enough for a week only, and to each three pounds add
a lump of good butter, the size of a large hickory nut, when the coffee is
hot; roast in a revolving roaster, which, if constantly turned, will roast
more evenly than by stirring in a dripping-pan. If no regular roaster is
convenient, brown it in the oven, or on the top of the stove or range,
watching and stirring continually, that it may not burn; a single berry when
burned will taint the whole mass, and the flavor, which is very volatile,
pervade the whole house. It should be roasted evenly, a dark rich brown, and
should be tested frequently, by placing a kernel on the table pressing it with
the thumb, and if tender and brittle, so it crushes easily, it is done. When
roasted properly it will grind into particles, distinct and granulated. Coffee
swells about one-third in bulk, and loses about sixteen per cent in roasting.
When roasted, keep in an air-tight tin can or box, and grind only medium fine
the quantity needed, immediately before using.
Anyone have any idea why they suggest washing the greens?
Be well,

3) From: miKe mcKoffee
My guess would be to remove the silver skin known as chaff when roasted and
or processing methods not have been as meticulous as they are with today's
Specialty coffees and it could be to actually clean off dirt from dry
processed coffees. 
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.

4) From: Lynne
Perhaps today's suppliers wash the greens before they sell them to us.
I'm more interested in the instruction to "add a lump of good butter"!?
Lissa wrote:

5) From: rwh
My guess is that it would be good practice to wash anything you bought
in 1897.
Lissa wrote:

6) From: Lissa
On Mon, 21 Aug 2006 10:52:18 -0400, Woody DeCasere wrote
To my knowledge, coffee beans have always been shipped without the cherry. 
Be well,

7) From: Tom & Maria - Sweet Maria's Coffee
very nice, similar to descriptions I have for home roasting from the 
19th c. but I am impressed with the accurate description of weight 
loss and bean expansion, and judging roast by fragility of the bean. 
I know about adding butter, which I can never figure out. It might 
just be tradition, it might improve heat distribution as oil does for 
popcorn. not sure. I think the coffee they would see quite often was 
natural brazil which at that time would have been very crude, old, 
loaded with defects, and mostly picked off the ground around the 
trees (and probably dried on soil too). So if it was indeed dirty 
coffee, I mean that the green coffee literally had dirt on it from 
contact with the soil, it makes sense that washing it could remove 
bad flavors. But the water that comes off soaked any good (or bad) 
green coffee, dp or wet process, is always brown  if you soak it long 
enough... so maybe this too was an incorrect response to something 
they observed. I don't know. There's still some small roaster in the 
midwest who washes all his coffee before roasting, and brags about 
the "clean cup" all his coffees have.
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

8) From: Scott Marquardt
My eyebrows rose at the percent loss figure too. Either they're accurate and
appreciate a C+/FC roast, or they're a bit off and like it charred.  ;-)
As for the midwestern roaster http://www.hayescoffee.net),I was in there
for the first time a few weeks ago, noting the sizable inventory. My heart
sank as I realized how much of the diverse offerings were likely quite
stale. This is an old, proud family business, and it would be great to see
them satisfying customers with fresher coffee! As it is, part of that pride
consists of idiosyncratic insistence that anything other than fluid bed is
Bad. They do indeed wash their greens, and although that may be
idiosyncratic too, for all I know it might result in a better product. Not
sure. I'll have to try it.   ;-)
I asked the PBTC what his best selling coffee was, suspecting that I'd
probably find it the freshest thing in the store. He said the Mattari, so I
got a pound. It was a bit stale, alas, but it was also easy to infer that if
it were fresh it would be a stunning cup. Even a bit stale, I enjoyed it
I could say more, but won't. I hope they succeed, but they need to do
something different.
Anyone want to see a washed coffee roasted at the roast-off? I'm tempted to
try. Geez. Now here's the insane part -- I think I could use my roaster to
do the washing and drying, too.   :-/
- Scott
On 8/21/06, Tom & Maria - Sweet Maria's Coffee 

9) From: Lissa
On Mon, 21 Aug 2006 11:47:06 -0400, Lynne wrote
Everything is better with butter, as Julia Child would tell us.
More seriously, I think we discussed this a few years ago. I can't remember
what folks decided (probably because the topic drift and discussion of cats,
dogs, lawnmowers or whatever got so bad, I stopped reading). 
I've also seen old roasting instructions that added sugar while roasting.
There is actually quite a lengthy section on coffee in this cookbook, and much
of the advice is rather good. They recommend not buying pre-ground coffee due
to adulteration, and say that roasted and ground carrots can substitute for
chicory, if one likes that sort of thing.
I'll admit that while I've added spices to coffee, it never occured to me to
add carrot.
Be well,

10) From: Lissa
On Mon, 21 Aug 2006 09:19:27 -0700, Tom & Maria - Sweet Maria's Coffee wrote
Yeah, it looked to me like they were paying attention, too.
This is possible, since Brazillians are mentioned in the preceeding section
(which I should probably have included before, since this book is in the
public domain);
The cultivation of this esteemed berry is widely diffused throughout the
tropical belt nearly around the world. Its name is said to be derived from
Kaffa, a district lying south of Abyssinia, where it was first cultivated and
used as a beverage. In most countries it is picked by hand; but in Arabia it
is left to ripen until nearly ready to fall. This may be one reason for its
strong and superior flavor. The active principle of coffee is coffeine, and is
employed to some extent in medicine. Coffee possesses considerable nourishing
qualities, and both tea and coffee produce an agreeable, exhilarating effect,
being a stimulant without being an intoxicant. When taken in quantities or
quite strong, it produces wakefulness and is not beneficial to the system. The
popular taste, like that for tea, is very extended, those of strong flavor
being most in demand.
Of the different coffees imported here, Java and Mocha rank the highest with
connoisseurs, and are generally used mixed in the proportion of four to six
ounces of Mocha to the pound. The bulk of all coffee used in this country is
Rio, Santos, or those of South or Central American production. The former
possesses a strong but not delicate flavor, while the latter are milder. The
West India islands produce fine coffees, which are known under their
respective names, as San Salvador, Costa Rica, La Guara etc.
Rio and Santos are Brazillians, so you are probably right, Tom. "strong but
not delicate" is definitely one way to describe the beans that gave us the
term "rioy".
Dirty, defect filled Brazillians...I can see why you'd want to wash the beans,
then. Yech.
Interesting...I'm tempted to take some of my horrific Vietnamese robusta, and
soak it.
I'm a midwesterner, and we do get a tad obsessed with cleanliness on occasion,
but, really, that is a bit much.
Be well,

11) From: Woody DeCasere
WOW that company is quite high on itself, tar in coffee??????? Never heard
of it and saying that drum roating is baking the beans, lots of assumptions
to make there. I would imagine that the high temperature roasting process
where the chaff (or chafe) is removed from outside the bean would kill most
germs and all.
On 8/21/06, Scott Marquardt  wrote:
"Good night, and Good Coffee"

12) From: Sandy Andina
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Probably because the industry's state of the art when it came to  
prepping greens left a lot to be desired back in 1897; it is also  
possible that lack of climate control in transportation might have  
caused some mold or fermentation that made washing necessary.
Butter, huh? Who'd'a thunk it?
On Aug 21, 2006, at 10:12 AM, Lissa wrote:
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Probably because the industry's =
state of the art when it came to prepping greens left a lot to be =
desired back in 1897; it is also possible that lack of climate control =
in transportation might have caused some mold or fermentation that made =
washing necessary.
Butter, huh? Who'd'a thunk = it? On Aug 21, 2006, at 10:12 AM, Lissa wrote:

Anyone have any idea why = they suggest washing the greens?

= = = --Apple-Mail-117--364165116--

13) From: John Blumel
On Aug 21, 2006, at 11:12 am, Lissa wrote:
Well, obviously to remove the rodent droppings.
John Blumel

14) From: elaine jarvis
Perhaps today's suppliers wash the greens before they sell them to us.
I'm more interested in the instruction to "add a lump of good butter"!?
A lot of countries roast coffee with butter/oil sugar or salt.
Indonesian white coffee was marketed in the US as White Shark. I've
gotten some interesting results soaking robusta greens and roasting
with oil and sugar.

15) From: raymanowen
Does this midwest roaster, perchance, have pet cats?
On 8/21/06, Tom & Maria - Sweet Maria's Coffee 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

16) From: David B. Westebbe
To get rid of the patio dust where coffee was dried in the olde daze?

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