HomeRoast Digest


Topic: Come All Ye Lurkers ... Join in with the Family (105 msgs / 2449 lines)
1) From: Eddie Dove
Okay ... so it may not make the Twisted Sister Christmas album ...
I have said it before and will say it again, I really love this list and
everyone one on the list ... sort of an extended family.  I remember some
time ago a posting that stated something to the effect that for every
posting member of the list there are about 10 lurking members.  Since the
holidays are coming, I was hoping we could find out just how big our list
family really is and share welcomes and holiday cheer and such.  If you
normally don't post to the list or haven't in a long time, please just stop
by and introduce yourself.  Everyone is welcome to contribute!
Sincerely,
Eddie

2) From:
me thinks there are more lurkers per...
---- Eddie Dove  wrote: 
<Snip>

3) From: Bob Szanto
Hi Eddie,
I don't know how accurate your 10:1 ratio is but I'm sure there are a 
lot of us lurkers out here.  I don't participate very often because I no 
longer homeroast.  I roasted a few years ago with an HWP but was never 
satisfied w/my results.  I've been able to buy my 1/2# of fresh roasted 
per week from a local independent coffee shop at their cost (approx 
$4.50/#).  They do it because I'm usually in there for a CAP twice a day.
I've stayed with the list because I truly enjoy the information I'm able 
to get from all of you.  You have all expanded my knowledge of coffee 
from tree to cup.  Thanks to all of you
Bob Szanto
Canal Fulton, Ohio
***************************************
Eddie Dove wrote:
<Snip>

4) From: Tad Preston
Ok, I'll come out hiding and say hi. I have been on this list for a couple of years but haven't posted mainly because I don't roast any more and just don't have time. I stay on the list because I am hoping to get back into the swing of roasting again and I love all of the information and the personalities. I was debating  (with myself of course) weather I should stay on this list and decided to stay because of the things I stated earlier in this post.
One of the things I like about the membership of this list is that there are men in uniform that are trying to raise the standard of coffee in their respective branches. I started drinking coffee while I was in the Army. That is some... hmmm... there aren't words bad enough to describe it. Thanks to you who serve our country.
Merry Christmas and Happy New Year to the Homeroasting Family!
Tad Preston
(Now, back to the wall)
Eddie Dove  wrote: Okay ... so it may not make the Twisted Sister Christmas album ...
I have said it before and will say it again, I really love this list and everyone one on the list ... sort of an extended family.  I remember some time ago a posting that stated something to the effect that for every posting member of the list there are about 10 lurking members.  Since the holidays are coming, I was hoping we could find out just how big our list family really is and share welcomes and holiday cheer and such.  If you normally don't post to the list or haven't in a long time, please just stop by and introduce yourself.  Everyone is welcome to contribute! 
Sincerely,
Eddie
 

5) From: bb
I joined yesterday and got added today.  I don't yet have a roaster as 
I've not yet decided which one to get.
I quickly went from enjoying coffee to coffee geek...Started drinking 
coffee 1.5 years ago or so as I'd lost a lot of weight and cut soda out 
of my diet entirely.  Finding myself sleepy I turned to the practically 
calorie free coffee.  As a former chef, about 1/4# bag of grocery style 
whole beans left me looking for better as it was awful, so I hit up a 
local roaster/shop.  Worked my way through several 1/2lbs of various 
regions/roasts there before learning more about freshness.  I then 
switched to ordering intelligentsia as I found that I could discern the 
staleness in what I was getting from the local roaster.  There's just no 
way they can move through all that they have for sale outside of the 
really popular ones like Sumatra.
Intelligentsia was and is phenomenal stuff.  Living in St. Louis, if I 
ordered on a weekend, they'd roast Monday and I could get it
Tuesday.
A looming vacation to NYC left me trying to save money where I could, 
and I found another local roaster that has fewer varieties but roasts 
twice weekly.  They formerly bought from Intelligentsia so I knew they 
must care more then most since they decided to stop buying and start 
roasting their own.  Nothing you ever buy from them is more then a 
couple days post roast.
...But...then, the obvious light bulb that I could have the best of all 
worlds if I just roasted it myself.
That's as short as I can make it.
Bill Burge
St. Louis, MO
Eddie Dove wrote:
<Snip>

6) From: Justin Marquez
On 12/4/06, bb  wrote:
<Snip>
Bill - Have you checked out the Sweet Maria's Instructions page yet...http://www.sweetmarias.com/instructions.htmlThere are plenty of inexpensive ways to roast your own coffee.  Don't
be scared... it is really easy to do!
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

7) From: bb
I've read just about everything on the sweet marias pages (which led me 
here).  I was thinking of staring with the iRoast as I don't mind 
spending a little to get going.  I've no questions about it, however, as 
I've scoured your/the archives and countless reviews.
Justin Marquez wrote:
<Snip>

8) From: Dan Hanson
Hi All,
I mainly lurk and have learned a lot. I posted a few questions when I first
got on the list but have not latley since I have my FR+8 roasts down pretty
good and have been doing some profiling the best I can. I am getting some
good 10 minute plus roasts with it now doing 3oz a batch.
Although for the holidays I wanted to do some larger batches for gifts than
the FR+8 can not handle so I went out today and got a Milwaukee Digital Heat
Gun and a BIG dog bowl. So I will be having some questions about the whole
HG/DB thing later.
Dan
On 12/4/06, Eddie Dove  wrote:
<Snip>

9) From: Eddie Dove
Wow ... this is great!  Thanks to all of you who have responded and welcome
to the family.  I hope more, many many more will follow!
Eddie
On 12/4/06, Dan Hanson  wrote:
<Snip>

10) From:
eddie, thanks,
warm welcome to all...
g
---- Eddie Dove  wrote: 
<Snip>

11) From: stereoplegic
kudos to you eddie, for your super-jolly, ever-welcoming attitude both 
here and on the homeroasters.org forums. btw, how many cups do you have 
a day? and as many times as i see you posting, what do you type, like 
300 words per minute? j/k, hope to have new pics up soon on my thread 
over there (couldn't find free time to drill today).
southcoastcoffeeroaster wrote:
<Snip>

12) From: Eddie Dove
Thanks!
I average a pot of coffee per day ... maybe a little more.  Took typing in
high school and never learned to type ... became a computer operator (many
years ago) and learned how to type.
Eddie
On 12/4/06, stereoplegic  wrote:
<Snip>

13) From: Brett Mason
It's the Biblical Typing method ---
  Left hand not knowing what the right hand is doing
  Seek and you shall find
It's what I do too...
Brett
On 12/4/06, Eddie Dove  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

14) From: Steve Johnson (mac)
Hi.
I've posted once or twice before.  I 've been roasting for a little 
over two years.  I got into it because I found Sweet Marias doing a 
google search for an Ibrik.  Now I own three roaters, a FreshRoast, 
an IRoast, and a GeneCafe.  The latter's a great device but sadly 
it's under repair right now and I've been forced back to the IRoast. 
I've got a Gagglia Espresso machine as well.  The only weak link is 
the GE $15 grinder.
Happy Holidays!
Steve
<Snip>

15) From: Eddie Dove
Steve,
I remember that ... you responded to Tim's post.  Let us know how the Gene
Cafe service and customer service is.
Thanks for responding,
Eddie
On 12/4/06, Steve Johnson (mac)  wrote:
<Snip>

16) From: Roger Knapp
I'm Roger and I'm a lurker.  We live in a small community about two  
hours from what we consider a city.  Although there are local coffee  
shops, the quality of the coffee beans is unreliable.  We usually  
brew drip into a vacuum bottle, but have an ibrik and a stove top  
espresso thingy.  One of our roasted favorites has been Haitian Bleu  
which we ordered on the net, but the supply is variable in quality.
My parent's idea of coffee was thin stuff the color of tea liberally  
treated with cream an sugar and I seldom drank it.  During my tour in  
the U.S. Navy I became addicted to caffeine, but I have come to love  
coffee.  I'm delighted to read on this forum that all military coffee  
experiences are not the same.
I found Sweet Maria's indirectly from a beer brewing forum where the  
common item was a thermometer.
We are anticipating our first 8 sampler from S.M. this Wednesday.   
Our first roaster will be a popcorn pumper ($1.09).  I remember  
fondly a cajun college friend of mine re-roasting some ground coffee  
in a cast iron skillet.  It was better for it.  Hopefully our first  
home roast will be a fond memory too.
Roger

17) From: Justin Marquez
On 12/4/06, Brett Mason  wrote:
<Snip>
I use the time-tried "Columbus Method"...  hunt for the Keys and try
to land on 'em.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

18) From:
Hi all, lurker here....for a long time actually. I may have posted a few
times in the past but not sure. I've been roasting for a little more than 5
years now and have been reading this list for probably about that same
time. I started out with the air popper after I stumbled on the site and
then a stovetop popper, then an Alpenrost, and then eventually I just went
back to the stovetop popper for some reason. Oh yes the Alp konked out and
I had to send in for a replacement, and so I just started using the
stovetop Whirly Pop again and never went back to the Alp after it arrived.
I sold it on eBay after a while. I just prefer the stovetop method, I feel
like I get more control I guess and after all these years I know exactly
where I want my coffee roasted. I've even gotten very good at reading Tom's
reviews and knowing whether I will like the coffee or not, so I just order
5 pounds right away of any new coffee that sounds good to me. Like most new
roasters I tried ALL the coffees randomly all over the place, anything that
sounded interesting. Now I find I really prefer the Central Americans and
that's about all I ever order. Way back in the beginning I also tried
ordering from other places but eventually just quit that as I know that I
can count on Tom's coffee. Also, I have to say that in all these years I
have never once had an order messed up at all or lost. And I do use Harvey
as I am in Florida and it takes a while for UPS to meander over here to the
right coast. 
I love reading the list, I just can't keep up enough to really ever post
because, even with the digest, there is a lot to read, you guys talk a lot!
I do my best to keep up with the general conversations though in case
something sounds interesting. I wouldn't want to miss anything important!
:o)
Well that's about it, I just wanted to respond to this and now back to
Lurkville!
Teresa

19) From: Eddie Dove
Thanks Teresa!  Do pop in and post from time to time to let us know you are
still there!
Eddie
On 12/4/06, pointerspoint  wrote:
<Snip>

20) From: Derek Bradford
On 12/5/06, Eddie Dove  wrote:
<Snip>
I had mine in for servicing.  I live in Korea, so I simply contacted
them, told them what was wrong, and they sent me a new roaster, picked
up my old one, fixed it, and then switched back with me.   There was
no downtime, and turnaround was about 4 days.  I've had no problems
since.
--Derek
-- http://www.novernae.comHome of the Wandering Sloth

21) From: an iconoclast
On 12/4/06, Dan Hanson  wrote:
<Snip>
Hi Dan,
My brand of gun is a Milwaukee with the LED readout.  I love it as it
has removable vent covers that clean easily and I can control the heat
precisely.  I use a BBQ grill side burner underneath and hang the HG
off the side of the main BBQ hood into a dogbowl with a mesh colander
in it.  I use a 5 lb bag of beans on the cord to weigh the gun down.
(This gun is heavy.) This leaves the slider temp controls on top and
easy to adjust after 1st crack.  After I reach my desired roast level,
I dump the beans into another mesh colander and cool it over one of
those $9.99 personal fans that adjust to horizontal.
Roasted 14 lbs day before yesterday.  I found a new way to save time.
While the new batch of beans is warming up on the side burner on low,
I weigh and bag up what I've already roasted.  I used to turn off the
grill and then start up again, but this is a much more efficient way
to do things, especially when it's 26 degrees and windy as it has been
the last week.
Good luck, Dan. Welcome to you and all those other lurkers.  Don't
hesitate to ask questions.
Take care,
Ann

22) From: Lynne
I cursed that poor typing class instructor in high school (behind her 
back, of course).
That was B.C. - Before Computers. I actually DID learn how to type, 
albeit s-l-o-w. Very slow.
It was through computer use that my speed improved, and I am forever 
thankful I had that class (now).
The sewing class, was, however, a complete loss. Even buttons still 
dangle w/me. I inherited my mom's dislike for all things sewing - and 
don't have the patience to learn, at this point.
L.
On Dec 4, 2006, at 6:44 PM, Eddie Dove wrote:
<Snip>

23) From: Lynne
Well, Theresa, I'm glad you came out of Lurkville! I know there are a 
lot of posts - I was away fr my computer for a half a day - and found 
over 80 emails after. One thing I found - individual emails are MUCH 
easier to read, for me, than the digest. There are some subjects I'll 
just skip over (I'm roasting stovetop, too, but my Whirly died, & since 
I've used a little, specially-dedicated-to-coffee pot, for roasting - 
so I usually don't even read posts going into roasting methods 
w/machines.)
At any rate, welcome (and welcome to all other lurkers out there!), and 
be sure to post, if you can.
Lynne
On Dec 4, 2006, at 9:40 PM, ""  wrote:
<Snip>

24) From: Vicki Smith
And one of the plusses about reading the list on a gmail account is that 
the posts organize themselves as threads, by subject line. It makes the 
whole searching/reading experience so much easier.
You don't wanna know how many pieces of list mail accumulated when I was 
away for 2 weeks. I like being able to include it in my searches even 
though I didn't even attempt to play catch up with the list when I 
returned home.
vicki
Lynne wrote:
<Snip>

25) From: Kim Belli
Hi, my name is Kim and I'm a lurker in the Boston, MA area.
I've been roasting on (in?) an i-Roast 2 for about a year (also how long 
I've been on the list).  Although I don't typically read the digest in 
depth, I find it to be entertaining and informative.  Most recently I 
relied on it to find a coffee liquor recipe (in January we'll see how well 
that worked) and realize that others were having problems with the i-Roast 
and the Ethiopia Organic Idido Misty Valley (for a minute I was worried I 
had lost my skillz!).
I enjoy reading about the things people are doing to tweak their roasts. 
Presently, I don't have time to be as hardcore and inventive as I'd like 
(I'm trying to finish up graduate school) - but perhaps some day. 
Everytime I roast I have to fight the urge to control all the different 
variables in the process.  :)
I tried to do some non-technical archiving of the (i-Roast 2 programmed) 
roast curves I used, but once I found a curve that generallly worked well 
for me, I stopped.  It's outdated and some links are probably broken, but 
you can see it here:http://www.gweep.net/~goom/coffee/Even though it can 
result in some loss of regional characteristics, I tend to prefer my 
roasts on the darker side.
Thanks, Eddie, for coaxing some of us out of hiding.
- Kim.
On 12/4/06, Eddie Dove  wrote:
<Snip>

26) From: Jennifer Medlin
Hi All Y'all-
I just joined the group a few weeks ago, and I have to admit I am a bit
overwhelmed with the quantity of e-mails!  I have been home-roasting for
over a year now with a HG/DB.  I just roast for espresso, except for
occasional gifts.  I live near Traverse City, MI.
Jen
thanks
Jen Medlin-Lloyd
Alt. Country Music Director
Host: the Back Forty
WNMC 90.7 fm
1701 E. Front St
Traverse City, MI  49686
www.wnmc.org
<Snip>
Wow ... this is great!  Thanks to all of you who have responded and
welcome
to the family.  I hope more, many many more will follow!
Eddie
On 12/4/06, Dan Hanson  wrote:
<Snip>
down
<Snip>
getting
<Snip>
Digital
<Snip>
the
<Snip>
and
<Snip>
some
<Snip>
every
<Snip>
Since the
<Snip>
list
<Snip>
you
<Snip>
just stop
<Snip>

27) From: Lynne
Hi Kim -
I'm in the Boston area, too. There is (apparently) a few of us here. I 
was thinking along the lines of a get-togther, maybe in a month or two, 
when things aren't so hectic.
Lynne
On Dec 5, 2006, at 11:35 AM, Kim Belli wrote:
<Snip>

28) From: ADRIENNE WEEDE
Hi Everyone,
I've been a member of the group for about a week now. I learned about Sweet 
Maria’s (and then this group) from an article in the paper on home roasting 
http://www.azstarnet.com/allheadlines/157553.php).After reading a number 
of posts, I felt ready to order the equipment (i.e. SMP, Chemex) I needed to 
get started. I also picked up a hot air popper at a garage sale (this is 
after I was unsuccessful at finding the right style at Target, Walgreen’s, 
Bed Bath and Beyond and Wal-Mart). So,this upcoming weekend is the big 
weekend! I can hardly wait to try my hand at home roasting, and share the 
results with family and friends.
Just want to let you all know that one thing I have really appreciated about 
this group is the support. If someone needs recommendations, or is having a 
problem and needs advice, many of you are willing to take the time to offer 
it. That is a wonderful thing. Thanks for being an excellent resource, and 
helping me develop a new hobby.
Adrienne
Tucson, AZ
<Snip>

29) From: Kris McN
Kim,
Awesome!  Thanks for the iRoast2 profiles.  I thought I was the only one
keeping a detailed spreadsheet for data collection.  I'm glad I'm not the
only one who geeks like that.  Maybe it's a (former) grad student thing...
Kris
Hi, my name is Kim and I'm a lurker in the Boston, MA area.
I've been roasting on (in?) an i-Roast 2 for about a year (also how long
I've been on the list).  Although I don't typically read the digest in
depth, I find it to be entertaining and informative.  Most recently I
relied on it to find a coffee liquor recipe (in January we'll see how well
that worked) and realize that others were having problems with the i-Roast
and the Ethiopia Organic Idido Misty Valley (for a minute I was worried I
had lost my skillz!).
I enjoy reading about the things people are doing to tweak their roasts.
Presently, I don't have time to be as hardcore and inventive as I'd like
(I'm trying to finish up graduate school) - but perhaps some day.
Everytime I roast I have to fight the urge to control all the different
variables in the process.  :)
I tried to do some non-technical archiving of the (i-Roast 2 programmed)
roast curves I used, but once I found a curve that generallly worked well
for me, I stopped.  It's outdated and some links are probably broken, but
you can see it here:http://www.gweep.net/~goom/coffee/Eventhough it can
result in some loss of regional characteristics, I tend to prefer my
roasts on the darker side.
Thanks, Eddie, for coaxing some of us out of hiding.
- Kim.

30) From: Brian Kamnetz
Ann,
Do I recall your saying a while back that you are planning on switching to
an RK drum?
Brian
On 12/5/06, an iconoclast  wrote:
<Snip>

31) From: Brian Kamnetz
On 12/5/06, Jennifer Medlin  wrote:
<Snip>
Welcome, Jen!
Gmail is great for receiving list email. I have a Gmail account that I use
only for the list. Gmail helps because it organizes emails by header topic.
I'd be happy to send you a Gmail  "invitation" if you like.
Brian

32) From: Eddie Dove
Kim,
Wow!  I dream that one day I will be that good at taking notes ...
Thank you for posting and I hope you will continue to do so!
Respectfully,
Eddie
On 12/5/06, Kim Belli  wrote:
<Snip>

33) From: Eddie Dove
Jen,
My brother-in-law is from Michigan ...
Thank you for posting!
Eddie
On 12/5/06, Jennifer Medlin  wrote:
<Snip>

34) From: Eddie Dove
Adrienne,
Don't forget to share your result with us too!
Eddie
On 12/5/06, ADRIENNE WEEDE  wrote:
<Snip>

35) From: Eddie Dove
Roger,
Don't be a stranger!  Let us know how it's going with your roasting and
which coffees arrive with your sampler pack!
Thanks for posting!
Eddie
On 12/4/06, Roger Knapp  wrote:
<Snip>

36) From: Eddie Dove
Dan,
Be sure to jump in and let us know how it goes with that heat gun!
Eddie
On 12/4/06, Dan Hanson  wrote:
<Snip>

37) From: Eddie Dove
Welcome aboard, Bill!
Eddie
On 12/4/06, bb  wrote:
<Snip>

38) From: Eddie Dove
Bob,
Do you envision the possibility of roasting again?  Your lucky to be able to
find good coffee ... I don't think it exists anywhere near where I live ...
except at my house!
Thanks for responding!
Eddie
On 12/4/06, Bob Szanto  wrote:
<Snip>

39) From: Andrew Karre
I'm Andrew and I'm a lurker. I've been roasting for a couple months now, an=
d I love it. I have a Poppery and a FreshRoast5, both from thrift stores, b=
elieve it or not. (I brew FP and vac pot, and grind with a 90-year-old Kitc=
henAid A9 mill, for what it's worth.) Following this list has been tremendo=
usly helpful. I'm really enjoying the process of refining my senses to get =
better roasts. Interestingly, I've come to reevaluate my pre-home roasting =
"Full City or Darker!" stance. I really want to taste the beans, now.
=
Thanks,
Andrew Karre
Saint Paul, MN
----- Original Messag=
e ----
From: Eddie Dove 
To: homeroa=
st
Sent: Tuesday, December 5, 2006 5:08:15 PM
Sub=
ject: Re: +Come All Ye Lurkers ... Join in with the Family
Roger,
=
Don't be a stranger!  Let us know how it's going with your roasting and =
which coffees arrive with your sampler pack!
Thanks for posting!
=
Eddie
On 12/4/06, Roger Knapp  wrote:
I'm=
 Roger and I'm a lurker.  We live in a small community about two
hours fr=
om what we consider a city.  Although there are local coffee
shops, the q=
uality of the coffee beans is unreliable.  We usually
brew drip into a va=
cuum bottle, but have an ibrik and a stove top 
espresso thingy.  One of =
our roasted favorites has been Haitian Bleu
which we ordered on the net, =
but the supply is variable in quality.
My parent's idea of coffee was =
thin stuff the color of tea liberally
treated with cream an sugar and I s=
eldom drank it.  During my tour in
the U.S. Navy I became addicted to caf=
feine, but I have come to love
coffee.  I'm delighted to read on this for=
um that all military coffee
experiences are not the same. 
I found S=
weet Maria's indirectly from a beer brewing forum where the
common item w=
as a thermometer.
We are anticipating our first 8 sampler from S.M. th=
is Wednesday.
Our first roaster will be a popcorn pumper ($1.09).  I reme=
mber 
fondly a cajun college friend of mine re-roasting some ground coffe=
e
in a cast iron skillet.  It was better for it.  Hopefully our first
h=
ome roast will be a fond memory too.
Roger= 
homeroast mailing listhttp://lists.sweetmarias=.com/mailman/listinfo/homeroast
To change your personal list settings (di=
gest options, vacations, unsvbscribes) go tohttp://sweetmarias.com/maillis=tinfo.html#personalsettings

40) From: Peregrine38
Well, I was first an RM3, but spent '65 to '69 as an officer on an  
oiler AO56 mostly in the Med.  As you know, this was a service  
oriented ship and I was Damage Control, Repair and Electric, and  
Cargo Officer for most of the tour.  We spent more time in port than  
the combatants, but often the ports were fuel dumps.  I can imagine  
that the large tins of navy coffee are still legitimate currency in  
the Navy.
Roger
On Dec 5, 2006, at 10:55 PM, True, Dennis W. FC1 (CVN69) wrote:
<Snip>

41) From: Eddie Dove
Hey Andrew!
Thanks for responding!  I did the same reevaluation as your and doing and I
am really glad I did!  Please let us know your results ...
Eddie
On 12/5/06, Andrew Karre  wrote:
<Snip>

42) From: Brian Kamnetz
<Snip>
Is there a story behind this mill? Family heirloom? Thrift store score?
Brian

43) From: Randy Rusch
Lurkin in Austin
Randy

44) From: Brett Mason
I could've been a lurker.  I just never learned how to keep my mouth shut
that long...  I tried once.  After an hour, I begain posting...
Glad the family is out!  Still awaiting the others...
Brett
On 12/5/06, Randy Rusch  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

45) From: Lynne
--Apple-Mail-5-224554461
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Kim - I didn't notice your notes before - that's really, really good. I =
should give it a shot myself (I'm trying a lot of different varieties, =
and I KNOW I'm going to forget without notes.)
Lynne
On Dec 5, 2006, at 5:55 PM, Eddie Dove wrote:
<Snip>
<Snip>
digest in
<Snip>
recently I
<Snip>
<Snip>
<Snip>
<Snip>
broken, 
<Snip>
<Snip>
If 
<Snip>
<Snip>
--Apple-Mail-5-224554461
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	charsetO-8859-1
Kim - I didn't notice your notes before - that's really, really good.
I should give it a shot myself (I'm trying a lot of different
varieties, and I KNOW I'm going to forget without notes.)
Lynne
On Dec 5, 2006, at 5:55 PM, Eddie Dove wrote:
Kim,
Wow!  I dream that one day I will be that good at taking notes ...
Thank you for posting and I hope you will continue to do so!
Respectfully,
Eddie
On 12/5/06, Kim Belli
<<0000,0000,EEEEgoom-coffee>
wrote:
Hi, my name is Kim and I'm a lurker in the Boston, MA area.
I've been roasting on (in?) an i-Roast 2 for about a year (also how
long
I've been on the list).  Although I don't typically read the digest =
in
 depth, I find it to be entertaining and informative.  Most recently =
I
relied on it to find a coffee liquor recipe (in January we'll see how
well
that worked) and realize that others were having problems with the
i-Roast 
and the Ethiopia Organic Idido Misty Valley (for a minute I was
worried I
had lost my skillz!).
I enjoy reading about the things people are doing to tweak their
roasts.
Presently, I don't have time to be as hardcore and inventive as I'd
like 
(I'm trying to finish up graduate school) - but perhaps some day.
Everytime I roast I have to fight the urge to control all the different
variables in the process.  :)
I tried to do some non-technical archiving of the (i-Roast 2
programmed)
roast curves I used, but once I found a curve that generallly worked
well
for me, I stopped.  It's outdated and some links are probably =
broken,
but
you can see it here:
=
0000,0000,EEEhttp://www.gweep.net/~goom/coffee/Even though it can
result in some loss of regional characteristics, I tend to prefer my
roasts on the darker side.
Thanks, Eddie, for coaxing some of us out of hiding.
- Kim.
On 12/4/06, Eddie Dove
=
<<0000,0000,EEEEsouthcoastcoffeeroaster>
wrote:
<Snip>
<Snip>
<Snip>
<Snip>
and
<Snip>
remember
some
<Snip>
every 
<Snip>
members.  Since the
<Snip>
list
<Snip>
you 
<Snip>
just stop
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
homeroast mailing list
=
0000,0000,EEEhttp://lists.sweetmarias.com/mailman/l=istinfo/homeroast
To change your personal list settings (digest options, vacations,
unsvbscribes) go to
=
0000,0000,EEEhttp://sweetmarias.com/maillistinfo.ht=ml#personalsettings
=
--Apple-Mail-5-224554461--

46) From: Eddie Dove
Hey Randy,
Welcome to the family!
Eddie
On 12/5/06, Randy Rusch  wrote:
<Snip>

47) From: Brett Mason
I've determined that my note taking sucks - that is I didn't do it, and now
wish I had record...
I suppose I could start next roast....
Brett
On 12/5/06, Lynne  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

48) From: Lukas Kolbe
Am Montag, den 04.12.2006, 11:25 -0600 schrieb Eddie Dove:
<Snip>
Cool, you finally got me to post a message :)
I'm Lukas and live in Germany, in a big town which deems itself a city
called Bielefeld. I joined this list a while ago because I got into the
coffee thing and eventually began homeroasting in an old, cast iron
handcranked homeroaster built around 1920, and it's definitly fun and
gives good results. My time's currently very limited, so I don't get to
read the list very often. But at times when I have a coffee question I
just search my archive and usually get very useful information :)
It's a cool place and good to see that there's such a vibrant
homeroasting community on the other side of the sea :)
-- 
Lukas

49) From: Eddie Dove
Lukas!
Welcome, welcome to our family member across the pond!  Please do let us
know how you and your coffee are doing when you have time.
Eddie
On 12/5/06, Lukas Kolbe  wrote:
<Snip>

50) From: Bob Szanto
This is a multi-part message in MIME format.
Eddie,
Is that an invitation?  How about directions to your house? :-)  The 
beans come from a roaster south of Cleveland that primarily supplies 
independent coffee shops.  I order on Tuesday when the shop places their 
weekly order, it's roasted Wednesday, and I pick up on Thursday.  But 
the answer is yes, I'll homeroast again.  I've been thinking of HG/BM or 
converting a George Forman rotisserie in the basement.  I think the 
biggest problem may have been the limits of the HWP.  My frustration 
came from the inability to reproduce good results. 
That's the great thing about this list....I know I can jump back in at 
any time and get all the help I need.  I enjoy reading posts from all 
the members from literally all around the world. 
Any roasters out there in the Stark County area of Ohio?
Thanks,
Bob Szanto
********************
Eddie Dove wrote:
<Snip>

51) From: JanoMac
<Snip>
this format, some or all of this message may not be legible.
Kirk here...
I am a quasi lurker...made a post or two a couple months ago. I reside in
North Central Indiana where I make my living as a  Biology/Environmental
Science Instructor. I am also a musician, do some woodworking and have a
number of critters that share space with my wife & me.
I read nearly every mail that comes through and let me tell ya...this is th=
e
best (and certainly most active) list I have been on in all my ListServ
experience since Œ88.  I have been roasting for about 9 months and have
learned more from you folks in that time than most of my college classes! -=
-
and have been drinking the best coffee I have ever had after every new
roast!
I roast with an original Poppery (from wedding gifts in Œ77) and a newer
Poppery III (I think). The old one is better by far. I am making plans to
build a grill/drum roaster set-up for next summer. I may try out the HG/DB
method  during Christmas break.
I do drip, various pour-over methods, french press, ³steam toy²
psuedo-espresso, and would use my mokka pot (if I could find it in one of m=
y
moving boxes!).
Over the last 9 months, my favorite brews have evolved from the darker
roasted stuff I used to buy from Charbucks and a local shop to lighter
roasts of those incredible and quirky Ethiopian beans. My first order of
green beans and the first bean I ever roasted, if you can believe it, was
the incredible Harrar Lot 30. I had heard/read that Harrar was interesting
coffee and figured if I was going to dive into this roasting thing, I may a=
s
well try something as different from what I had been pulling out of a can a=
s
I could. I got the blueberries in the first roast!  I recognized how specia=
l
this bean was and I still have about 1.5 pounds stashed away. Since then I
have been concentrating on the Ethiopians (Harrar Lot 30, lot 19, Green
Stripe, Misty Valley & the Yirgs ­ love that dry process!) and non-Kenyan
Africans. The recent Zimbabwe Dandoni is just excellent! I LOVED the Bugisu
and can¹t wait until more comes in. The Lemptki just arrived yesterday and
will get roasted next round.
Thanks folks for the education, the entertainment and all the support!
Kirk

52) From: Eddie Dove
Bob wrote, "I think the biggest problem may have been the limits of the
HWP."
That is exactly why I asked ... good to hear you will be roasting again.
From where you live, you just head South by Southwest until you hit the
water (Gulf of Mexico), then yell for Eddie!  If you are ever in the area,
give me shout, we'll have some coffee.
Eddie
Long Beach, Mississippi
On 12/5/06, Bob Szanto  wrote:
<Snip>

53) From: Eddie Dove
Hey Kirk,
Thanks for stopping by ... Harvey just stopped by and I just got that
Zimbabwe Dandoni.  I am really looking forward to trying it.  To what degre=
e
did you roast it?
Eddie
On 12/5/06, JanoMac  wrote:
<Snip>
rv
<Snip>
 --
<Snip>
B
<Snip>
 my
<Snip>
g
<Snip>
 as
<Snip>
 as
<Snip>
ial
<Snip>
I
<Snip>
an
<Snip>
su
<Snip>
d
<Snip>

54) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Thank you for your support it is all the great folks back home that make
my time out here so much easier!!!!
 
My advice don't stay on the wall jump in and ask those nagging questions
(in case the list hasn't noticed I'm kind of an extrovert and I tend to
ask alot of questions)
the welth of knoledge here is second to none not only do we have the
best beans we have the best teachers right here to make the most of
those wonderful SM beans!!!
 
Dennis 
AKA 
FC1(SW) Dennis W. True 
CS/CS-5 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
Man of many hats! 
HG/DB and Z&D roasting in the Indian Ocean 
Saving lives every day and loving it...
 "On station and on point 150 and counting down..." 
"Direct support for troops on the ground is only a call away in support
of Operation Eagle! " 
  One of the things I like about the membership of this list is that
there are men in uniform that are trying to raise the standard of coffee
in their respective branches. I started drinking coffee while I was in
the Army. That is some... hmmm... there aren't words bad enough to
describe it. Thanks to you who serve our country.
Merry Christmas and Happy New Year to the Homeroasting Family!
Tad Preston
(Now, back to the wall)

55) From: Michael Wascher
Welcome Lukas.
What a small world, I have cousins in Bielefeld!
--Michael Wascher
On 12/5/06, Lukas Kolbe  wrote:
<Snip>
-- 
"Of course the game is rigged. Don't let that stop you--if you don't play,
you can't win." --Robert Heinlein

56) From: True, Dennis W. FC1 (CVN69)
Hi Roger... What were you and when and where did you serve if I may ask?
Dennis
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
Man of many hats!
HG/DB and Z&D roasting in the Indian Ocean
 "On station and on point 150 and counting down..." 
"Direct support for troops on the ground is only a call away in support
of Operation Eagle!"
I'm Roger and I'm a lurker.  We live in a small community about two  
hours from what we consider a city.  Although there are local coffee  
shops, the quality of the coffee beans is unreliable.  We usually  
brew drip into a vacuum bottle, but have an ibrik and a stove top  
espresso thingy.  One of our roasted favorites has been Haitian Bleu  
which we ordered on the net, but the supply is variable in quality.
My parent's idea of coffee was thin stuff the color of tea liberally  
treated with cream an sugar and I seldom drank it.  During my tour in  
the U.S. Navy I became addicted to caffeine, but I have come to love  
coffee.  I'm delighted to read on this forum that all military coffee  
experiences are not the same.
I found Sweet Maria's indirectly from a beer brewing forum where the  
common item was a thermometer.
We are anticipating our first 8 sampler from S.M. this Wednesday.   
Our first roaster will be a popcorn pumper ($1.09).  I remember  
fondly a cajun college friend of mine re-roasting some ground coffee  
in a cast iron skillet.  It was better for it.  Hopefully our first  
home roast will be a fond memory too.
Roger

57) From: Jim De Hoog
Randy,
Welcome to the List.  I'm in San Antonio and know a couple of r=
oasters here in SA.  
Jim "Ice Bucket Roaster" De Hoog
----- O=
riginal Message ----
From: Randy Rusch 
To: homeroast=
@lists.sweetmarias.com
Sent: Tuesday, December 5, 2006 5:50:33 PM
Subje=
ct: Re: +Come All Ye Lurkers ... Join in with the Family
Lurkin in =
Austin
Randy

58) From: Jeff Guarino
Ok!  You caught me peeking. I've been on the list on and off for a few years. I started out getting my beans fresh from a local roaster. I bought whatever he roasted that day. Then I got hooked on the *bucks hype. Yeah, I know, silly me. I will have to say that it's helped out my retirement fund. I bought the stock back in the early 90's.
I found Sweet Marias on another list about cigars and pipes. Bought a few bags and found a popper...bean hooked ever since. Last year Santa upgrade my espresso machine from the Rio Vapore to the Silvia. Birthday brought the Rocky and now Santa just delivered the Gene Cafe. Can't touch it until Christmas. Boy I feel like a kid again. I keep asking Santa if I can make just one batch vefore Christmas but she says it will turn into coal if I do!
I find this list to be very informative and aspire to be like Tom and Maria with my online business. Their service and expertise are impeccable.
Anyway, back to reading all of your wealth of info and cyber friendship.
Thanks!
Jeff
 
On Monday, December 04, 2006, at 11:03AM, "Eddie Dove"  wrote:
<Snip>

59) From: Al Williams
Hello from a lurker in Marble Falls, Texas.
I started roasting, and reading the list, in June.
I'm using an iRoast2 but can't seem to hear the cracks - I'm not sure 
what it's supposed to sound like so maybe I'm just not picking it out 
of the surrounding white noise.  (I have this thing with white noise 
where my imagination has a significant effect on what I hear.  I'm 
thinking it's a filtering thing where I subjectively block some of 
the frequencies.)  Instead, I've been trying to use aroma as a cue.
I've only been drinking coffee for a few years.  I'm a little 
intimidated by how discerning many of you seem to be.  At this point, 
my palate is not nearly nuanced enough to notice all the subtle 
differences I read about on this list.  I think I can generally tell 
the difference between Central American beans and beans from other 
parts of the world.  I think I like darker roasts of Costa Rican 
because it seems smoother.  But I'm probably missing out on a lot of 
the variety of flavors by just going for smooth.  Hopefully I'll 
learn more as I explore.
I also have to admit that I really like the caffeine rush!  Amazing! 
And it's legal!
Al

60) From: an iconoclast
On 12/5/06, Brian Kamnetz  wrote:
<Snip>
We were just about to visit Bruce and Luce after the End of Summer
Espresso Jam at MiKe's house, but never made it due to a multitude of
auto problems.  In the period of two weeks, our Jeep, BMW, son's Jeep,
daughter's Subaru and Geo all needed fixing.  Cars are absolute money
pits!!  I do have to say our 1993 Jeep has over 285K miles on it and
has needed few repairs since we bought it 7 years ago with 142K
already on it.  I guess it was to get us all ready for the snow.
Anyway, I had a short window of free time and then none since then.
I'm hoping after the holidays I'll have more free time, but I've had
that thought since October 2005 and it hasn't happened yet. Only 13
years, 9 months and 25 days till retirement!
So when I get time and money, I'll get a drum and it's own grill.  In
the meantime, I am making HG/DB/BBQ side burner more efficient.  It
took me about 3.5 hrs to roast 14 pounds of greens for an average of
15 minutes per 2 lb batch with decreasing wear and tear on my wrists
as I refine the process.
Maybe a RK drum this summer......
Take care,
Ann

61) From: Randy Rusch
Thanks Jim
I've been on the list for several years, just hanging out in the background.
I have 2 i-Roast's and a Hottop to roast with. Saving up my quarters for a
YM-2.
Randy

62) From: Randy Rusch
Al
You need to hook up with Rick Copple in Marble Falls.
Rick
Are you still around?
Randy

63) From: Eddie Dove
Jeff,
Thanks for responding!  Do let us know how things go with your Gene Cafe!
Eddie
On 12/5/06, Jeff Guarino  wrote:
<Snip>

64) From: Eddie Dove
Al,
Thanks for responding.  You wrote, "I'm a little intimidated by how
discerning many of you seem to be."  I know how you feel because I felt the
same way, but I have found this to be an awesome bunch of folks, always
willing to help me and share their years of experience and wisdom.  Please
don't hesitate to join in on the discussions!  Your input is always welcome.
Respectfully,
Eddie
On 12/5/06, Al Williams  wrote:
<Snip>

65) From: Jim De Hoog
Randy,
I started with a Popcorn pumper in Febraury of 06 and have buil=
t a drum roaster using a SS Ice Bucket.
Jim "Ice Bucket Roaster" De Ho=
og
----- Original Message ----
From: Randy Rusch 
To: homeroast
Sent: Wednesday, December 6, 200=
6 5:37:21 AM
Subject: Re: +Come All Ye Lurkers ... Join in with the Famil=
y
Thanks Jim
 
I've been on the list for several years, just ha=
nging out in the background.
I have 2 i-Roast's and a Hottop to roast wit=
h. Saving up my quarters for a YM-2.
 
 
Randy

66) From: Brian Kamnetz
Lukas,
I love the domain name of your email address: lukas
I'm assuming that it is the German equivalent of mcKoffee....
Brian
On 12/5/06, Michael Wascher  wrote:
<Snip>

67) From: Brian Kamnetz
Ann, you might have to start doing HG/DB clinics...!!!
Brian
On 12/6/06, an iconoclast  wrote:
<Snip>

68) From: Brock Bradford
--Apple-Mail-5-290969619
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
OK I rarely post on any list... have enjoyed reading this list as it  
is on the happier side of the web world news, I live on the west  
coast Big Sur Ca. our local inspired artist roaster introduced me to  
a coffee last year that had such wonderful cupping flavors that  
contained the holy grail of coffee... He moved to Seattle to perfect  
his roasting and I was left with out the magic bean, I searched  
everywhere no coffee even came close to the experience of that  
wonderful brew with crema you could walk on. A voice spoke to me...  
"Roast your own Coffee!" searched the web and found SM the most  
interesting and informative, purchased the IR2 early this summer and  
proceeded to run many pounds through it, averaging two to four loads  
a day, even staying up late at night to keep up with the coffee  
lovers in my house... until one day roasting Idido Misty Valley the  
little IR2 shutdown smoking.... the voice said "Get a bigger stronger  
Roaster now!" Ordered the HT have used it for about two months, Wow  
now I know what the cracks sound like.  Started with Tom's expresso  
blends and now I'm into exploring origin beans and not drinking the  
same coffee every morning. My capuchino is made with fresh goats  
milk, ( I milk my goats ) ground with the Rocky and extracted with a  
Francis Francis I do at times experience the holy grail of coffee.
Many thanks to Tom and Maria for the great coffee quality...
--Apple-Mail-5-290969619
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
OK I rarely post on any list... have enjoyed =
reading this list as it is on the happier side of the web world news, I =
live on the west coast Big Sur Ca. our local inspired artist roaster =
introduced me to a coffee last year that had such wonderful cupping =
flavors that contained the holy grail of coffee... He moved to Seattle =
to perfect his roasting and I was left with out the magic bean, I =
searched everywhere no coffee even came close to the experience of that =
wonderful brew with crema you could walk on. A voice spoke to me... =
"Roast your own Coffee!" searched the web and found SM the most =
interesting and informative, purchased the IR2 early this summer and =
proceeded to run many pounds through it, averaging two to four loads a =
day, even staying up late at night to keep up with the coffee lovers in =
my house... until one day roasting Idido Misty Valley the little IR2 =
shutdown smoking.... the voice said "Get a bigger stronger Roaster now!" =
Ordered the HT have used it for about two months, Wow now I know what =
the cracks sound like.  Started with Tom's expresso blends and now I'm =
into exploring origin beans and not drinking the same coffee every =
morning. My capuchino is made with fresh goats milk, ( I milk my goats =
) ground with the Rocky and extracted with a Francis Francis I do at =
times experience the holy grail of coffee. 
Many thanks to Tom = and Maria for the great coffee quality...




69) From: Barry Luterman
This is a multi-part message in MIME format.
Welcome you are 2/3 of the way home with the Rocky and the HT. Now a =
machine with an E61 group head and you will reach your goal.

70) From: Eddie Dove
Hey Brock,
Welcome!  This was a good read ... I started roasting this past summer too.
Eddie
On 12/6/06, Barry Luterman  wrote:
<Snip>

71) From: Paul Martin
This is a multi-part message in MIME format.
Count me as a new lurker.  I am hoping to explore home roasting in the next
few months.  I have a popper that will work...just need to do lots of
reading at SweetMarias and order some green beans.  I'm also considering
changing the way I prep and brew.  I began using beans a few years ago,
buying a cheap whirly-blade grinder and using my drip maker.  I'm thinking
of now moving to a manual grinder (because of better quality and cheaper
cost) and French Press.  Obviously, I'll be diving into the archives to see
what tips have been offered before, but any suggestions are most welcome.
Thanks!
 
Paul  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Eddie Dove
Sent: Wednesday, December 06, 2006 2:41 PM
To: homeroast
Subject: Re: +Re: Come All Ye Lurkers ... Join in with the Family
Hey Brock,
Welcome!  This was a good read ... I started roasting this past summer too.
Eddie

72) From: Brett Mason
Hi Paul,
I have been roasting a long time, but just began playing around with a
Poppery I found two weeks ago.
Here's the profile I have developed:  (  1/2 cup beans  )
      Turn ON
      After they get dark enough for my satisfaction, Turn OFF
This might be all the profile you need.  Others may have some enhancements
to the profile...
Buy some beans, man!
Brett
On 12/6/06, Paul Martin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

73) From:
Paul:
welcome from lurker to roaster...
what you need to do is forget the archives, get some greens and roast them.
you will never know how "easy" it is to homeroast until you roast some beans. you will, with your popper, see and smell your roast.
go for it.
ginny
homeroasters.org
---- Paul Martin  wrote: 
<Snip>

74) From: Eddie Dove
Paul,
Welcome aboard!  Suggestion ... order a sampler pack and some other coffee
(12 pound limit) from Sweet Maria's and get Harvey to deliver it.  I dug the
stuff below out of the archive.  Read this and download / read the Updated
Roasting Guide (http://www.sweetmarias.com/roasting-VisualGuideV2.html)
and try it when the beans arrive.  You will be surprised at your results.
Directions:
Don't over complicate this at the outset; these are all things that you can
refine over time.  This is not like cooking a steak where one may wish to
sear the outside and then slow cook it.  What you are accomplishing here, is
causing chemical reactions within the bean via the application of heat
(carmelization of sugars, etc.)  At the outset, don't sweat so many
details.  Roast some coffee and you will gain confidence quickly.
For your first few batches, just pay attention to what is going on so that
your can learn.  As an aside to that, you are going to produce very good
coffee assuming you don't transform it into carbon, but even if you do,
assuming you are paying attention, you will have learned and should have
better success with the next batch.  I started with a Poppery II just a few
months ago and I offer the following from my perspective.  Personally, I
have a hearing deficit, so I have to rely on my other senses more than
hearing, but I am assuming that you can see, hear and smell.  This is
general information and you will learn to apply it to future roasts much
more quickly than you think.
1)  Have paper and a writing implement on hand for taking notes of all the
events below; what happens at what time into the roast.
2)  Using the butter dish, fill it and level it off with the beans and dump
it into the popper.
3)  Put the top on with the butter dish in place.
4)  Simultaneously plug in the popper and start a timer / stop watch.
Now, pay attention to what is going on; smoke, smells and noises.  Watch the
color of the beans change and pay attention to how the smell changes from
"grass" to "baking bread" or whatever you mind associates with the smells.
The beans will brown more and more.  What you are listening is for 1st
crack; similar to the sound of popcorn popping.  Once first crack is
completed (City Roast), you can stop the roast at any time.  There is a
period between first and second crack that as it progresses the smells are
incredible.  Also as it progresses, the roast progresses to City+, Full
City, etc.  If you want to keep going, you next benchmark is 2nd crack; it
is preceded by lots of smoke and sounds more like Rice Crispies with milk
poured on them.  You really need to be paying attention when you are
approaching 2nd crack.  In a popper, once second crack begins, it can gain
momentum quickly and you will end up with French or even Spanish Roast.
When you have achieved the roast you desire, immediately and quickly unplug
the popper and dump the beans into whatever you are using to cool them.  Be
careful because things are HOT!!!.  Remember, as long as the beans are that
hot, they are gonna keep roasting.  For cooling, I have used a WearEver
Cushionaire Pizza pan on top of the back of a fan.  This will cool the beans
from a popper in just seconds.
I recommend you order 12 pounds of beans and use the Harvey option for
shipping.  There is an eight pound sampler pack which I order periodically.
It forces me to try coffees I normally may not think to order.  I have found
some favorites this way.  This will leave you 4 more pounds that you can
order.  Review Tom's descriptions of the coffees and order some that sound
appealing to you.
Make sure you have a decent grinder and brewer, methods of your choice, and
make sure they are clean.
Email us with your progress and more questions.
Never hesitate to ask the list what kind of rice you should use to clean
your grinder.  ;-)
I hope this is helpful.
Respectfully,
Eddie
On 12/6/06, Paul Martin  wrote:
<Snip>

75) From: Paul Martin
Ginny,
<Snip>
them.
Awe, you're trying to take my fun away from neurotically searching for just
the right setup before I leap. :^)  Thanks for the gentle nudge.
Brent, 
Thanks also for the basic "profile".  Any recommended green beans for a
beginner?
Paul

76) From:
<Snip>
just roast the beans. trust me thwey will not burn since your sense of smell will stop the roast in time. 
using a popper is like putting a bag-o-corn (pop) in the microwave.
I would be happy to send you a box of left over beans to try out. send me your address of list at 
thegster
ginny
---- Eddie Dove  wrote: 
<Snip>

77) From: Brett Mason
Paul,
Try a couple pounds of
  Colombia Excelso 13556
  Uganda Bugisu
  Brazil Organic Cachoeira
and
  a 4-pack or 8-pack sampler
That will occupy you for a month, and before you're halfway done, you'll be
an expert...  Ginny's offer seems awfully good too!
Brett
On 12/6/06, Paul Martin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

78) From: Lynne
Paul -
I can totally relate to this. I bought my digital camera about 4 or 5 
yrs ago. Got it for a decent price, too, on eBay, but it was more money 
than I had spent on ANYTHING for myself.
Instruction manual was something extremely difficult for me to try to 
decode... was so afraid I'd break it... so I left it untouched for 
months.
Finally, one of my kids asked if THEY could use it.
Needless to say, they figured it out in seconds. (And showed me how to 
use it.) I never did break it - but you know, I am sort of like this 
w/all new adventures. It is remarkably easy to roast coffee beans - I'm 
roasting stovetop after getting the experience in my HighTech 
Whirly-Pop  ;  > )
Go ahead - jump in! The water's fine.
Lynne
On Dec 6, 2006, at 3:11 PM, Paul Martin wrote:
<Snip>

79) From:
for a new roaster is realluyu does not matter what greens you get since you have no idea what you and family really like. 
the sample packs from Tom are excellent. buy one.
my offeer is still open to send you some greens to try out; burn them, drink them after roasting or toss them it makes no difference. your first roast will be great for you or stink.
makes no difference, roast the beans Paul.
warmest regards,
ginny
---- Paul Martin  wrote: 
<Snip>

80) From: James
Moving from Big Sur to Seattle for the love of coffee. Now THAT is commitme=
nt!!!
  
James in Southern CA
----- Original Message ----
From: =
Brock Bradford 
To: homeroast=
Sent: Wednesday, December 6, 2006 10:20:46 AM
Subject: +Re: Come All Y=
e Lurkers ... Join in with the Family
OK I rarely post on any list... =
have enjoyed reading this list as it is on the happier side of the web worl=
d news, I live on the west coast Big Sur Ca. our local inspired artist roas=
ter introduced me to a coffee last year that had such wonderful cupping fla=
vors that contained the holy grail of coffee... He moved to Seattle to perf=
ect his roasting and I was left with out the magic bean, I searched everywh=
ere no coffee even came close to the experience of that wonderful brew with=
 crema you could walk on. A voice spoke to me... "Roast your own Coffee!" s=
earched the web and found SM the most interesting and informative, purchase=
d the IR2 early this summer and proceeded to run many pounds through it, av=
eraging two to four loads a day, even staying up late at night to keep up w=
ith the coffee lovers in my house... until one day roasting Idido Misty Val=
ley the little IR2 shutdown smoking.... the voice said "Get a bigger strong=
er Roaster now!" Ordered the HT have used it for about
 two months, Wow now I know what the cracks sound like.  Started with Tom's=
 expresso blends and now I'm into exploring origin beans and not drinking t=
he same coffee every morning. My capuchino is made with fresh goats milk, (=
 I milk my goats ) ground with the Rocky and extracted with a Francis Franc=
is I do at times experience the holy grail of coffee. 
Many thanks to =
Tom and Maria for the great coffee quality...
==
Yahoo! Music Unlimited
Access over 1=
 million songs.http://music.yahoo.com/unlimited

81) From: Paul Martin
Ginny,
Sorry, did not see the offer for greens.  I'd love some.  Thank you for your
kind offer!
Paul

82) From: Todd Christell
So who is Harvey?
tlc
Todd Christell
Network Manager
SpringNet
www.springnet.net
417.831.8688
Key fingerprint = 4F26 A0B4 5AAD 7FCA 48DD 7F40 A57E 9235 5202 D508
<Snip>

83) From: Eddie Dove
Todd,
Harvey is a Priority Mail shipping option that Tom made available and
disclosed to this list.  There is no tracking, but for $9.00 up to 12 pounds
of coffee and the associated cloth bags can arrive at your door fairly
quickly.  I live on the Gulf Coast of Mississippi, and all of my Harvey
orders arrived this past week in two days.  I also have a package that is in
the hands of UPS that was ordered on the same day (12/1) and that is still
in Mesquite, Texas.  Harvey is fast!
Tom's original email is below (the $8.50 is now $9.00):
Hope this helps ...
Eddie
--------
---------- Forwarded message ----------
From: Tom & Maria - Sweet Maria's Coffee < tom>
Date: Jan 24, 2005 1:46 PM
Subject: +"Hold for Harvey" aka USPS Flat Rate Box
To: homeroast list < homeroast>
Okay folks, this whole USPS Flat Rate Box has ruined my life. I spent
much of last week and the weekend too trying to figure out a way we
can offer it. It doesn't work. We simply can't offer what needs to be
a volume-based shipping calculation alongside a weight-based
calculation at this time.
So here is our fix ... a temporary "band-aid" approach.
First, I am only telling the list about this right now. It's an
"insider deal" at this point. If it works I will add an page with the
explaination and  "terms and conditions" listed below. Unfortunately,
if it doesn't work out for us, we are going to have to pull it.
The main way this is going to fail is if 1. customers choose it when
they are not eligible, that is, when they are buying something other
than green coffee, and more than 12 Lbs. and 2. when in generates
excessive emails for Maria and Derek and me, with people asking for
exceptions, additions, special circumstances.
Okay, here's the low-tech fix: Buy up to 12 lbs of green coffee ...
it can be 5 Lbs, it can be 8, it can be 10, whatever, but NEVER more
than 12 Lbs. It cannot be any other product except our cloth logo
bags matching the amounts of coffee purchased.
When you check out, chose the purposefully cryptic shipping option
:"Customer Pick Up - Hold for Harvey ($8.50)" We had to make the
option unattractive to those who don't know what it is, who haven't
read this email.
Why Harvey? Well, here's our USPS guy! Why $8.50? We have to add .80
for our USPS pickup fees and packing supplies.
Oh, duh ... this is only good for the U.S. and will work for Alaska,
Hawaii, PR, and FPO/APO too.
Remember, everything bad about the USPS still applies here- spotty
tracking, no insurance currently offered, occasional lost packages,
2-3 days is NOT a guarantee AT ALL - I get some Priority Mails in 2
days, some in 5 ... I have had ones that took 2 weeks!!! Nomatter
what you think about UPS, it's trackable, always insured up to $100,
and about 99% on time according to their time in transit map. If I
lived a few states away and UPS was a couple bucks more, I would
choose UPS personally!
SO this is out beta run of this, and I really hope it works. In a few
months I hope there will be a software upgrade for our system that
will implement it in a better way. Anyone who understands the rules
can try this out. I really hope this saves some money, and doesn't
create headaches for you all or for us.
Tom
On 12/6/06, Todd Christell  wrote:
<Snip>

84) From: Brian Kamnetz
Just to be clear on this important point, ONLY coffee, up to 12 pounds, and
cloth bags can be shipped via Harvey.
Brian
On 12/6/06, Eddie Dove  wrote:
<Snip>

85) From: Paul Martin
Eddie,
Thanks for the great email!  Unfortunately, this one and one from Ginny got
shuffled to the SPAM box..good think I check it instead of just deleting
them.  As I mentioned to Ginny in my e-mail to her, I just joined and
already feel very welcome on the list.  Thanks again to all!
Paul

86) From: Todd Christell
Eddie,
Thanks so much for the fast reply.  My initial order was mixed (some
plastic valved bags etc.) so I feel better about not knowing.  However, I
see a purchase of about (err, I mean exactly) 12 lbs of green in my near
future.
Thanks again,
Todd
Todd Christell
Network Manager
SpringNet
www.springnet.net
417.831.8688
Key fingerprint = 4F26 A0B4 5AAD 7FCA 48DD 7F40 A57E 9235 5202 D508
<Snip>

87) From: Michael Dhabolt
Eddie,
Kudos.....very well presented beginners guide-lines.  Your write-up
alongside the somewhat more succinct nudges from Ginny should get him going.
Mike

88) From: Eddie Dove
Thanks Mike.
Eddie
On 12/6/06, Michael Dhabolt  wrote:
<Snip>

89) From: Zara Haimo
This is a multi-part message in MIME format.
<Snip>
offered before, but any suggestions are most welcome.  Thanks
The best advice is to "just do it" as the shoe ad used to say.  Roasting =
takes just a few minutes, green beans aren't expensive.  Mistakes aren't =
a big deal as you can just try again.
Your first roast is likely to be great to fantastic.  If you miss a =
little on the first one, by the 2nd or 3rd you'll be a pro.  Really.  =
Roasting is not hard to do and if you use a popper or a wok or a heat =
gun/dog bowl, you'll get immediate sound/smell/appearance cues about the =
progression of the roast.  
Try a roast or two, then ask for advice on how to go from great to truly =
amazing.  This list will overwhelm you with helpful free advice.

90) From: Laura Micucci
Hello Everyone! and Thank you Eddie for the invitation.  I have been lurking about three months now.  I did pop out of lurkville twice to ask a quick question but that's really it.  
   
  My interest in roasting started while on a mission trip in Haiti back in July.  We visited a coffee farm and when we pulled up there was this row of "hedges" with bright red berries on them and I said "what are those?" duh!  I love coffee and gardening and I had no clue!  One of the guys on the team told me about this little tubular thing with a spiral rod in it that stirs the coffee and you can roast in it at home! (now I know it's a Z&D) and how great the coffe is. 
   
  Then funny thing, when I came home I read this email newsletter that I subscribe to and it was all about how the author saves money roasting her coffee at home.  She mentioned she learned everything she know from Sweet Maria's.  So I logged on and started poking around.  Found a popcorn popper at the thrift store for $4, ordered a sample pack from SM and it's all gone crazy from there!
   
  As you all have experienced I'm sure, when I started sharing with my friends they all started telling me how I should sell this wonderful stuff!  I wanted nothing to do with a coffee roasting business but the more I started thinking about it a crazy idea "popped" into my head.  What if I roasted this coffee, sold it and donated all the profits to charity?  
   
  So...here I am!  Bought a drum on e-bay (sorry Ron but not enough money for an RK...yet, but as you probably know I just received my motor from you today and I will play with setting that up this weekend).   So far in a week, I've sold 4.5 pounds and have another 7 on order!  I am donating the profits between 2 charities, both that benefit youth, which I have always had a heart for.  One is locally and the other is the orphanage we work with in Haiti.
   
  So, I want to give you all a warm thank you for all your help and knowledge you shared with me without even knowing it!  I couldn't do it without you!
Eddie Dove  wrote:
  Okay ... so it may not make the Twisted Sister Christmas album ...
I have said it before and will say it again, I really love this list and everyone one on the list ... sort of an extended family.  I remember some time ago a posting that stated something to the effect that for every posting member of the list there are about 10 lurking members.  Since the holidays are coming, I was hoping we could find out just how big our list family really is and share welcomes and holiday cheer and such.  If you normally don't post to the list or haven't in a long time, please just stop by and introduce yourself.  Everyone is welcome to contribute! 
Sincerely,
Eddie
                 Laura           Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
  215-795-0194

91) From: Eddie Dove
Laura,
Welcome back!  I remembered your name ... you asked about resting coffee ...
This is a great read ... it is a good thing you are doing!
Respectfully,
Eddie
On 12/7/06, Laura Micucci  wrote:
<Snip>

92) From: Trev Phillips
OK Eddie, guilty as charged!
I've been lurkin' an' learnin' for months now, so I suppose it's about 
time I joined in.
I'm Trev from South Wales in the UK.  My wife Jan and I enjoy good food, 
good wine and perhaps even more, good coffee.
Until recently it's been impossible to find good coffee except for our 
rare trips to London when we pay Harrods the equivalent of a small 
bungalow for a few pounds of coffee to last us for a week or two.  When 
one coffee shop in Swansea told us they could supply raw beans I Googled 
for sites where I might be able to find a roaster.
Needless to say, Sweet Maria's came up and I've spent months reading 
your mails looking at the site and trying your suggestions.  I bought a 
popper and tasted fresh roasted coffee for the first time.  I'm only 
repeating so many others opinions when I say that we can't go back to 
supermarket coffee again.  Since then, I've lurked and listened and have 
checked up and tried the hg/db method.  I've become an alchemist of 
old...........heating, stirring, sniffing in the dog bowl and then 
throwing the results to the winds and catching the manna that remains.  
BUT, and there is always a BUT, we're into winter here now and and I 
can't roast in the pissing rain and high winds.
I'm still learning and that's why I'm lurking because I don't have 
anything to contribute, but believe me don't underestimate the lurkers, 
...............we're listening to our tutors.
Trev
Eddie Dove wrote:
<Snip>

93) From: Laura Micucci
Wow, great memory!  Thanks for the warm welcome!
Eddie Dove  wrote:  Laura,
Welcome back!  I remembered your name ... you asked about resting coffee ...
This is a great read ... it is a good thing you are doing!
Respectfully,
Eddie
  On 12/7/06, Laura Micucci  wrote:    Hello Everyone! and Thank you Eddie for the invitation.  I have been lurking about three months now.  I did pop out of lurkville twice to ask a quick question but that's really it.  
   
  My interest in roasting started while on a mission trip in Haiti back in July.  We visited a coffee farm and when we pulled up there was this row of "hedges" with bright red berries on them and I said "what are those?" duh!  I love coffee and gardening and I had no clue!  One of the guys on the team told me about this little tubular thing with a spiral rod in it that stirs the coffee and you can roast in it at home! (now I know it's a Z&D) and how great the coffe is.  
   
  Then funny thing, when I came home I read this email newsletter that I subscribe to and it was all about how the author saves money roasting her coffee at home.  She mentioned she learned everything she know from Sweet Maria's.  So I logged on and started poking around.  Found a popcorn popper at the thrift store for $4, ordered a sample pack from SM and it's all gone crazy from there!
   
  As you all have experienced I'm sure, when I started sharing with my friends they all started telling me how I should sell this wonderful stuff!  I wanted nothing to do with a coffee roasting business but the more I started thinking about it a crazy idea "popped" into my head.  What if I roasted this coffee, sold it and donated all the profits to charity?  
   
  So...here I am!  Bought a drum on e-bay (sorry Ron but not enough money for an RK...yet, but as you probably know I just received my motor from you today and I will play with setting that up this weekend).   So far in a week, I've sold 4.5 pounds and have another 7 on order!  I am donating the profits between 2 charities, both that benefit youth, which I have always had a heart for.  One is locally and the other is the orphanage we work with in Haiti.
   
  So, I want to give you all a warm thank you for all your help and knowledge you shared with me without even knowing it!  I couldn't do it without you! 
Eddie Dove  wrote: 
    Okay ... so it may not make the Twisted Sister Christmas album ... 
I have said it before and will say it again, I really love this list and everyone one on the list ... sort of an extended family.  I remember some time ago a posting that stated something to the effect that for every posting member of the list there are about 10 lurking members.  Since the holidays are coming, I was hoping we could find out just how big our list family really is and share welcomes and holiday cheer and such.  If you normally don't post to the list or haven't in a long time, please just stop by and introduce yourself.  Everyone is welcome to contribute! 
Sincerely,
Eddie
                   Laura            Making the world a better place one bean at a time. 
  www.freshroastedforyou.com 
  215-795-0194
                 Laura           Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
  215-795-0194

94) From: Brian Kamnetz
On 12/7/06, Laura Micucci  wrote:
<Snip>
Laura,
I love your sig line!
Brian

95) From: Brett Mason
Hi Trev,
You might look into the iRoast-2, as the catalytic element removes
considerable smoke - making indoor roasting a possibility...  I
usually like home-made methods like my drum, or using my skillet or
popper.  But in your case an indoor method might be just the ticket...
(Not in mine though, cause it's -5C here right now, which is -11C with
wind chill... I sit inside the window while my drum works outside....
I've done rain roasts as well, same way...)
Maybe a gathering in South Wales might be in the future?
Cheers,
Brett
On 12/7/06, Trev Phillips  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

96) From: Laura Micucci
Hi Brian,
   
  thanks!  I thought it was fitting :o)
Brian Kamnetz  wrote:
  
  On 12/7/06, Laura Micucci  wrote:                      Laura            Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
  215-795-0194
Laura,
   
  I love your sig line!
   
  Brian
                 Laura           Making the world a better place one bean at a time.
  www.freshroastedforyou.com 
  215-795-0194

97) From: Eddie Dove
Trev,
I thoroughly enjoyed reading this and it was a great contribution!  My bet
is that this message just convinced others to go ahead and try!
I don't know about the roasters available in your market, but like Brett
suggested, I am sure some can be had that will allow you to roast indoors.
Let us know ...
Welcome to another from across the pond!  I hope you will continue to
contribute to the list!
Happy Holidays to you and yours!
Eddie
On 12/7/06, Trev Phillips  wrote:
<Snip>

98) From: Vicki Smith
I have an IR2, and it is plenty smoky. I think t is the Zach and Danny 
that has the catalytic converter.
The IR2 does come with a handy dandy clippy thing to which you can 
attach a dryer vent and direct the smoke out of a window. It takes some 
practise to get it seated properly, but once you get that part done, it 
really does make roasting with the IR2 an indoor sport.
You can see a picture of my IR2 vented out my kitchen window here:http://www.4cats2much.com/blogpics/2006_6/roaster.jpgvicki
Brett Mason wrote:
<Snip>

99) From: Dave Ehrenkranz
The iRoast2 does NOT have a catalytic element that removes smoke.  
However I do use it and roast in the house. Of course I like the  
aroma while my wife does not like too strong of a coffee roast odor.  
But she has not complained and banned me from roasting indoors. I  
suspect this is becuz I stop roasting before the smoke gets too bad  
(however it will set off the nearby smoke detector - I removed battery).
The Zach and Dani units DO recycle the air and have a catalytic  
converter that removes most of the smoke.
dave
On Dec 8, 2006, at 9:32 AM, Brett Mason wrote:
<Snip>

100) From: Eddie Dove
I have a Zach & Dani's (now offered by Nesco) and it does effectively
eliminate the smoke.  It does not eliminate the roasting aromas, but I enjoy
it when the house is filled with the aromas.  No real complaints from
Camille about the aromas and Wyatt (almost 4 yrs old) doesn't complain, but
he does want to chew on a few of the freshly roasted beans.
Eddie
On 12/8/06, Dave Ehrenkranz  wrote:
<Snip>

101) From: RK
This is a multi-part message in MIME format.
<Snip>
So...here I am!  Bought a drum on e-bay (sorry Ron but not enough money =
for an RK...yet, but as you probably know I just received my motor from =
you today and I will play with setting that up this weekend).
No apology necessary, and I'm sure you will do well and wish you the =
best, hope the motor assembly makes roasting easier and more productive =
for you and your charities.
RK

102) From: Lukas Kolbe
Brian Kamnetz wrote:
<Snip>
I just had time to check the replies ... the direct translation would be
"simply coffee" or "just coffee", only that it sounds way better in
german :). I too love that name, and if I ever do some coffee-related
business that should be a great trademark ;)
Michael Wascher wrote:
<Snip>
How strange! I got another mail off-list from a member who has a cousin
there, too. Indeed, a really small world this is!
Eddie Dove wrote:
<Snip>
I try! I'm not really able to roast currently, as I don't have a gas
stove in the new flat, but rescue is underway and due at christmas time
(a portable gas stove). 
What I found very interesting is that I can happily roast very nice
coffee at home. But in Dublin I had the possibility to try a small
probat roaster (100g capacity), and the results tooootally sucked. I
nearly burnt them all ... my former experience with the crank didn't
help me much at the small probat. But well, I just had an hour or so to
fiddle with it...
-- 
Lukas

103) From: David Morgenlender
Kim,
Hi.  I'm also in the Boston area ... & as you can now see, far behind in =
my list
reading!  I hope the get together Lynne mentioned really happens ... it =
would be
a lot of fun!
I've been roasting since August, first on a FreshRoast+8 & as of a few =
weeks ago
on a Gene Cafe.  I've been having a lot of fun with this, as well as
accumulating so many green beans I can't believe it's been barely over 4 =
months!
Dave
On Tue, 5 Dec 2006 11:35:45 -0500 (EST), you wrote:
<Snip>
 
<Snip>
well 
<Snip>
i-Roast 
<Snip>
I 
<Snip>
 
<Snip>
 
<Snip>
 
<Snip>
well 
<Snip>
but 
<Snip>
can 
<Snip>
and
<Snip>
some
<Snip>
the
<Snip>
list
<Snip>
you
<Snip>
 stop
<Snip>
unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
=====
Dave Morgenlender
e-mail: dmorgen
==========================
==========================
=====

104) From: Lynne
Hi-
I'm in the middle of moving from Lynn to Malden (sad to leave my 
gorgeous apartment, but happy to be closer to Boston & Cambridge - and 
I'm from Malden originally, so it's like going 'home'). It would be 
nice if we could actually plan a get together sometime in the New Year.
Lynne
On Dec 23, 2006, at 6:41 PM, David Morgenlender wrote:
<Snip>

105) From: David Morgenlender
Lynne in Lynn,
The move also makes it tougher to remember where you live :) !
Dave
On Sun, 24 Dec 2006 09:55:11 -0500, you wrote:
<Snip>
 
<Snip>
 
<Snip>
in
<Snip>
 
<Snip>
 
<Snip>
 
<Snip>
 
<Snip>
every
<Snip>
 
<Snip>
==========================
==========================
=====
<Snip>
==========================
==========================
=====
<Snip>
unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
=====
Dave Morgenlender
e-mail: dmorgen
==========================
==========================
=====


HomeRoast Digest