HomeRoast Digest


Topic: Homeroast in a Clover (4 msgs / 78 lines)
1) From: R.J.
Hey All,
I'm a lurker and first-time poster. I've been waiting for a reason to  
post to the listhost and I think this is it: I just had some of my  
homeroast coffee (PNG - Kimel Plantation) brewed in a Clover at the  
new Cafe Grumpy in New York. I figure that has to be a homeroast  
first. It was supremely delicious - the combination of a great bean,  
one of my better SC/TO roasts to date, and an $11,000 brewer  
culminated in one of the best cups of coffee I've ever had. Even the  
baristas were blown away. So much so that I've got a standing  
invitation to bring in my own beans...as long as I promise to share.
-R.J.

2) From: Bob
Welcome R.J., and congratulations on what must have been a very satisfying 
experience.
Many times I have shared homeroast with somebody I know has a whirly grinder 
and Mr. Coffee, and the feedback gotten is pretty so-so..
The validation from professionals must have been great!
VegasBob

3) From: Scott Marquardt
There's a weird paradox. It's easy to roast better than the pros, but it's
hard to roast that well.
The first assertion is contrary to a timid intuition that may arise if one
is cowed by the sheer magnitude and quality of the capital investment pros
have in superb equipment, and their ability to grow or hire talent devoted
exclusively to roasting coffee in said equipment. How can a home roaster
stand a chance of roasting anything comparably excellent? Fact is, home
roasters can do as well -- BUT . . .
The second point is that measuring up to the pros requires attention to
detail, much experience, and a lot of love for coffee and the people one
shares it with. And perhaps a selfish palate.  ;-)
In other words, it's easy if you've paid your dues. Your among peers in such
cases, the only thing distinguishing the amateur from the pro being that the
latter is remunerated for their work.
It's always best when it's a labor of love, whether by the pros or the
amateurs.
R.J., if they're holding the door open for you, keep walking through!
How's that clover set up? What parameters did they set for your roast?
Also, ask them what screen size (microns) they're using. It would be
anywhere between 40 and 100, I believe.
- Scott
On 12/17/06, Bob  wrote:
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4) From: Les
Good job RJ.
Les
On 12/17/06, R.J.  wrote:
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