HomeRoast Digest


Topic: Coffee comics > RE: Fw: +SanDiego Home Roasters Meet Oct 7 (5 msgs / 110 lines)
1) From: miKe mcKoffee
This is a multi-part message in MIME format.
Sound's like ya'll had a good time. Haven't visited ineedcoffee site in some
time, great coffee comics!http://ineedcoffee.com/comics/ 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of kofi
Sent: Saturday, October 07, 2006 9:20 PM
To: homeroast
Subject: Re: Fw: +SanDiego Home Roasters Meet Oct 7
At this morning's meeting Michael Allen Smith (MAS) of ineedcoffee.com
demonstrated roasting in an unmodified West Bend "The Poppery" popcorn
popper. His philosophy is to "keep it simple" so his roasting tools are
simple: The Poppery (unmodified), a tin-can chimney, a wooden spoon, a sieve
and a colander. 
He pre-heated The Poppery by running it empty while discussing his approach.
Although he brought along a scale and initially weighed around 134g for the
first batch of beans, Panama Carmen Estate '05 from our hosts here, he
poured only so much of these into The Poppery that the beans were still just
moving. To aid releasing chaff from the beans he occasionally stirred them
with a narrow wooden spoon. 
After first crack became clearly audible, Michael added a tin-can chimney so
that the expanded beans would not jump ship to somewhere not so steamy.
Occasionally he still gave the beans a stir with his favorite wooden spoon
to release any recalcitrant chaff. 
A short time after rolling second crack was noted Michael tipped the beans
from The Poppery into a colander. He then proceeded to toss the roasted
beans between that colander and a large sieve until they were cool to the
touch. The result was a fairly even roast, although MAS thought that the
second roast would be better now that The Poppery had had time to
equilibrate. 
For the second batch MAS roasted some Papua New Guinea - Arokara Estate AA,
also from our hosts here.
At home later I cupped a 2 minute steep, 10oz press pot sample of the PNG,
ground fine, almost to stalling, and was pleased with the result. I expect
it will only improve with a little more rest. 
I have put up an album of snapshots from today on the SDHR yahoo group.
Next meeting will be held on the first Saturday in November:  Nov. 4th,
content TBA

2) From: kofi
wasn't the turnout we'd hoped for. I thought a roasting demo would bring in
hords of people. But no. Maybe next month we'll reel them in... :-) guess we
might need a better magnet of some kind. Any suggestions?
On 10/8/06, miKe mcKoffee  wrote:
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3) From: Sheila Quinn
I'd love to come down from the Temecula area, even though it's quite a 
drive. However, the time is just no good for me - I sleep in on the 
weekends and hate going anywhere in the morning! :)
Early afternoon would be better for me, but maybe not others. Not sure. 
Maybe there are others like me who like to be lazy on the weekends.
Sheila
kofi wrote:
<Snip>

4) From: kofi
You should join the group and sway them with your oratory. For all we know
they all feel he same. I haven't tried it but there's a poll function there
that any member can start. You need a yahoo id to take full advantage of the
functionality.
Subscribe: sandiegoroasters-subscribe
hehe here's a plug for SM to keep this within the pale ;-) So have you tried
the *Ethiopia Organic Idido Misty Valley DP yet?*
On 10/11/06, Sheila Quinn  wrote:
<Snip>

5) From: Sheila Quinn
Thanks!
Actually, I just ordered some "Misty Valley" coffee today - it should be 
here by Friday! I'm excited to try it. I love Ethiopian coffees anyway, 
so this one should be a real treat.
Sheila
kofi wrote:
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