HomeRoast Digest


Topic: OFFLIST POLL - was +So I am a coffee epicurean - was drug addict (8 msgs / 262 lines)
1) From: Brett Mason
I would like to conduct an unscientific poll from this list.  Please reply
to me  homeroast  using the topic above, and answer the following
question:
1. When Roasting Coffee, I mostly
  a. Carefully measure quantities, amounts, temperatures and times to
maintain a very controlled profile
  b. Roughly follow a regular process with similar quantities, amounts,
temperatures and times to roughly arrive at similar roast results - not all
that measured or scientific in my approach
2. When Brewing, I mostly
  a. Carefully measure quantities of bean, carefully control the grind,
managing temperature to produce the perfect pot
  b. Roughly follow a process of rough quantities, grind, and temperature to
roughly produce the pot like I am used to
 3. When Pulling Espresso, I mostly
   a. Carefully measure quantities, amounts, temperatures and times to
produce a perfect shot
  b. Roughly follow a regular process with similar quantities, amounts,
temperatures and times to roughly pull a similar shot to what I am used to
Please send me your results by end of day Friday.  I will compile the
results and publish them for the list.
Regards,
Brett
On 10/18/06, Tom Ulmer  wrote:
<Snip>
is
<Snip>
concoction.
<Snip>
a
<Snip>

2) From: Brett Mason
By the way, we are running now with 7 different subject lines for the poll,
so far!  I don't mind because I am using gmail and adding stars to the
replies so I tabulate correctly!
c. other  is an acceptable answer to any of the questions - several have
gone that way.
I am getting all the benefit so far, as the comments are really interesting
and helpful....
Results coming out on Saturday!
Brett
On 10/18/06, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Demian Ebert
Gmail rocks.
I've taken my Andreja apart once and tweaked the brew pressure, but am
feeling the need to do it again. Not that the shots are bad, it's just that
to get the requisite 'mouse-tail' I've got to grind really really fine (+5
or 6 on my Rocky) and tamp pretty hard too. The problem is that by the time
saturday rolls around, I just want to drink espresso and the machine's never
off. Guess I'll have to sacrifice some morning. The trials and tribulations.
Demian
On 10/18/06, Brett Mason  wrote:
<Snip>

4) From: Brett Mason
If you've not replied to the poll yet, please consider doing so by end of
day tomorrow...
I would like to conduct an unscientific poll from this list.  Please reply
to me  homeroast  using the topic above, and answer the following
question:
1. When Roasting Coffee, I mostly
  a. Carefully measure quantities, amounts, temperatures and times to
maintain a very controlled profile
  b. Roughly follow a regular process with similar quantities, amounts,
temperatures and times to roughly arrive at similar roast results - not all
that measured or scientific in my approach
2. When Brewing, I mostly
  a. Carefully measure quantities of bean, carefully control the grind,
managing temperature to produce the perfect pot
  b. Roughly follow a process of rough quantities, grind, and temperature to
roughly produce the pot like I am used to
 3. When Pulling Espresso, I mostly
   a. Carefully measure quantities, amounts, temperatures and times to
produce a perfect shot
  b. Roughly follow a regular process with similar quantities, amounts,
temperatures and times to roughly pull a similar shot to what I am used to
Please send me your results by end of day Friday.  I will compile the
results and publish them for the list.
Regards,
Brett
On 10/18/06, Brett Mason  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Myron J
Neither answer suits me....
I do nothing scientifically...but neither do I do it "roughly"....
How about...
I "intuitively" choose and measure, etc. etc with a sensitive feel, 
sensitive eye and, (oh i wish) sensitive nose...follow the process...not in 
search of a "perfect" shot or a "similar one" ...but in search of a "worthy 
one"..an "interesting one"..one that will surprise me with its taste and 
feel in my mouth...one that I hope i will want to meet again in the future.
best,
myron
Myron Joshua
Kibbutz Kfar Etzion
90912
Israel
+972-(0)2-9935 178

6) From: Chad
Hmmm, sounds like I wouldn't be able to intuitively replicate if I "done 
good".
Chad
On Thu, 19 Oct 2006 6:07pm, Myron J wrote:
<Snip>

7) From: Myron J
your right Chad...
I might not be able to replicate...but i can "hope (to).. to meet again in 
the future."
Myron Joshua
Kibbutz Kfar Etzion
90912
Israel
+972-(0)2-9935 178

8) From: =?ISO-8859-1?Q?Juan_M._J=E1come?=
Hello, b to all except 3 cuz I don't have an espresso machine yet...
Cheers
Juan M.
2006/10/20, Myron J :
<Snip>


HomeRoast Digest