HomeRoast Digest


Topic: Newbie here (60 msgs / 2357 lines)
1) From: Marci Morey
Hi Everyone,
   
  I'm new here and although I think I'll be quiet and absorb the info for awhile, I wanted to introduce myself. I stumbled across homeroasting via a news article a few weeks ago (Hey! You just need a popcorn popper? I have one of those somewhere out in the garage! I could do this!) and ordered some green beans recently. My daughter was home from college and intrigued so we tried it out last week. First problem -- my popper blows the heat/air from the bottom. I didn't realize that was a problem so we stuck a bowl under the spout and kept dumping the beans back into the popper. Second problem -- I hadn't read any actual "how do you do this" articles or web pages so I had no idea what I was looking for. 
   
  We 'popped and dumped' a few times until my daughter declared "I think these are done", dumped them in the grinder and made coffee. The result was actually not terrible. I liked that you could taste actual flavors and not just the degree of darkness. I didn't think the result was great, but it was drinkable and I could see the potential.
   
  Off I went to scour the internet and I found this list. I can see the discussion is pretty much over my head at the moment, but I'm already learning and hope to learn much more. I'm a single mom without much 'extra' money for gadgets so my first step is to find the 'right' kind of air popper at the thrift store. 
   
  I'll probably be quiet for awhile, at least until I find something to roast with, then I'll bombard you with questions. But I did want to let you all know I'm here. It's always nice to know who is listening in on your conversations.
   
  Marci in Illinois
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2) From: Brett Mason
You need more beans - the mass will slow down the blowing effect.  Too
many and they won't tumble over, so will likely burn - - so you'll
need to find the balance between too many and not enough.  Try 4oz and
have a wooden spoon ready to stir them early on.  Once they dry out,
they'll tumble on their own.
Welcome to the passion!
Brett Mason
On 1/1/07, Marci Morey  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Rich M
Hi Marci-
Welcome to the list. I'm also a relative newbie (7-8 months) just  
north of you (WI).  The great thing about roasting is that you can do  
it inexpensively, especially in the learning stage. This list is a  
treasure trove of information.  Keep on reading and you'll find all  
sorts of fun topics that you can chime in on.  The most amazing thing  
to me is the willingness of the experts to give advice to newcomers  
like myself. Their knowledge base is so far beyond mine yet they are  
so generous with their time and advice.  Never be worried that your  
questions are too elementary.  Just ask away! Happy New Year.
Rich
On Jan 1, 2007, at 10:33 AM, Marci Morey wrote:
<Snip>

4) From: raymanowen
Marci- Welcome!
Where in the Land of Lincoln? I'm from Peoria and we came out here to the
University of Denver.
It's a cinch that someone else on the list has had your same coffee
experiences and would be a Kindred Spirit for you in the Adventure.
Cheers -RayO, aka Opa!
Wilkommen!

5) From: Les
Welcome Marci,
You might want to check out some of the articles Tom has on his webstie on
roasting.  You can learn a lot by going to www.homeroasters.org  This is a
website dedicated to homeroasting.
Les
On 1/1/07, Marci Morey  wrote:
<Snip>

6) From: Marci Morey
So, even with a popper that blows the heat/air from the bottom rather than the side, adding more beans will help solve the problem? Also, I understand measuring by weight is better than by volume, but I don't have a scale. About how much is 4oz? 1/2 cup? 
   
  Getting ready to experiment!
   
  Marci in Illinois
Brett Mason  wrote:
  You need more beans - the mass will slow down the blowing effect. Too
many and they won't tumble over, so will likely burn - - so you'll
need to find the balance between too many and not enough. Try 4oz and
have a wooden spoon ready to stir them early on. Once they dry out,
they'll tumble on their own.
Welcome to the passion!
Brett Mason
On 1/1/07, Marci Morey wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comDoYou Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

7) From: Marci Morey
Hi Ray,
   
  I'm near Gurnee (north of Chicago, almost to the WI border). My daughter goes to ISU in Normal, so she's pretty near Peoria. 
   
  Thanks for the welcome!
Marci in Illinois
  
raymanowen wrote:
  Marci- Welcome!
Where in the Land of Lincoln? I'm from Peoria and we came out here to the University of Denver. 
It's a cinch that someone else on the list has had your same coffee experiences and would be a Kindred Spirit for you in the Adventure. 
Cheers -RayO, aka Opa!
Wilkommen!
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

8) From: Michael Wascher
Add beans until there is almost no movement, keeping track of the quantity
you add. That quantity of beans or slightly less is what you want. The more
beans you add, the hotter/shorter the roast. But, too few beans and
temperatures will be too low to properly roast.
Shake or stir until the beans mass is reduced and the hot air takes over.
However, I've found that an occasional rapid agitation later in the roast
(accomplished from upwind) is usful to remove chaff.
--Enjoy
--MikeW
On 1/1/07, Marci Morey  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

9) From: Bill Morgan
Hi Marci!  Welcome to the funhouse.
Yes, about 1/2 cup is a starting point.
The (possible, theoretical?) problem with a popper with a screen in the
bottom is increased probability of the chaff shed by the roasting beans
falling into the heat source and catching fire.  Some people cite this as a
problem, but I can't recall ever hearing from anyone who has actually had
the problem.  I'd say go ahead and start out with what you have and start
cruising the thrift stores for a Poppery or Poppery II.
Enjoy the experiments!
Bill
On 1/1/07, Marci Morey  wrote:
<Snip>

10) From: Edward Bourgeois
Welcome Marci !!!       Thanks for your great intro. Got to appreciate your
"let's just do it" approach. Do some exploring of the List for this is truly
a wealth of wisdoms. I have no popper experience but there are many here
that will soon be at your service. I will let you know that your roast needs
to "Degas" for 24-36hrs to reach its peek flavor. Letting the roast rest.
CO2 is replaced by oxygen. So the best done roast wont taste very good if
brewed right away.
Again Welcome,
 Ed

11) From: Rich M
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Hi Marcy-
Small world. I used to live in Libertyville and my sister lived in  
Gurnee for many years until just recently.
Rich
On Jan 1, 2007, at 11:16 AM, Marci Morey wrote:
<Snip>
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Hi Marcy-Small world. I =
used to live in Libertyville and my sister lived in Gurnee for many =
years until just recently.Rich
On Jan =
1, 2007, at 11:16 AM, Marci Morey wrote:
Hi = Ray,   I'm near Gurnee (north of Chicago, = almost to the WI border). My daughter goes to ISU in Normal, so she's = pretty near Peoria.   Thanks for the = welcome! Marci in Illinois raymanowen = wrote: Marci- = Welcome! Where in the Land of Lincoln? I'm from Peoria and we = came out here to the University of Denver. It's a cinch that = someone else on the list has had your same coffee experiences and would = be a Kindred Spirit for you in the Adventure. Cheers -RayO, aka = Opa! Wilkommen!

= Do You = Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection = around http://mail.yahoo.com

<=/DIV> = --Apple-Mail-1-386490107--

12) From: miKe mcKoffee
This is a multi-part message in MIME format.
First Welcome to the List and enjoy the Journey!
 
Try neither specific weight or volume of greens. Simply add enough greens so
that you have very slight bean movement at the start. As the beans loose
weight they'll gain more movement. You can augment early bean movement by
gently rocking the popper, tilting the popper at a 30 degree or so angle and
or stirring the greens.
 
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 Marci Morey
Sent: Monday, January 01, 2007 9:14 AM
So, even with a popper that blows the heat/air from the bottom rather than
the side, adding more beans will help solve the problem? Also, I understand
measuring by weight is better than by volume, but I don't have a scale.
About how much is 4oz? 1/2 cup? 
 
Getting ready to experiment!
 
Marci in Illinois

13) From: Marci Morey
Small world indeed! Nice to meet you.
  Marci in Illinois
  
Rich M  wrote:
  Hi Marcy-  Small world. I used to live in Libertyville and my sister lived in Gurnee for many years until just recently.
  Rich
  
    On Jan 1, 2007, at 11:16 AM, Marci Morey wrote:
    Hi Ray,
   
  I'm near Gurnee (north of Chicago, almost to the WI border). My daughter goes to ISU in Normal, so she's pretty near Peoria. 
   
  Thanks for the welcome!
Marci in Illinois
  
raymanowen wrote:
  Marci- Welcome!
Where in the Land of Lincoln? I'm from Peoria and we came out here to the University of Denver. 
It's a cinch that someone else on the list has had your same coffee experiences and would be a Kindred Spirit for you in the Adventure. 
Cheers -RayO, aka Opa!
Wilkommen!
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.comDo You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

14) From: Bob
This is a multi-part message in MIME format.
Beth,
If you scroll down to the bottom of the coffee list on Sweet Marias, you =
will find the sampler packs ~ the 8 pack is a favorite - eight 1/2# bags =
of different coffees. I always include one in my orders. It's a =
fantastic method to find new coffees without committing to a 5# bag.
Bob 
roasting in the snow in Parker CO.

15) From: SamToren
Once you start looking at the thrift stores and garage sales, there is no stopping.  I had an old Pumper which I started with, then started buying Poppery 2's. I have about 12 Poppery 2's at this time, all of which are sitting in my garage.  I finally found an original Poppery, and now use only that.  Since then, I found two more original Poppery's, both of which are brand new in their original box. The poppers all cost between $2 and $5, or you can splurge on ebay. Its really tough thinking about buying a real drum coffee roaster when brand new (used) popcorn poppers are $5.  These old circa 1980 poppers last forever, even when using it 30-45 minutes a week.
   
  Try the Sweet Marias sampler packs for your first set of "trials" with the poppers.  They're cheap while you get better at it. With a popper, to gauge doneness, remember to listen for the cracks and watch the chaff flying.  The chaff mostly stops (though not all the way) after 1st crack is done. Stopping the roast any time afterwards is good, and you'll get better at it over time.
  Have fun.
  My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Date: Mon, 1 Jan 2007 08:33:40 -0800 (PST)
From: Marci Morey 
To: homeroast
Subject: +Newbie here
  Hi Everyone,
   
  I'm new here and although I think I'll be quiet and absorb the info for awhile, I wanted to introduce myself. I stumbled across homeroasting via a news article a few weeks ago (Hey! You just need a popcorn popper? I have one of those somewhere out in the garage! I could do this!) and ordered some green beans recently. My daughter was home from college and intrigued so we tried it out last week. First problem -- my popper blows the heat/air from the bottom. I didn't realize that was a problem so we stuck a bowl under the spout and kept dumping the beans back into the popper. Second problem -- I hadn't read any actual "how do you do this" articles or web pages so I had no idea what I was looking for. 
   
  We 'popped and dumped' a few times until my daughter declared "I think these are done", dumped them in the grinder and made coffee. The result was actually not terrible. I liked that you could taste actual flavors and not just the degree of darkness. I didn't think the result was great, but it was drinkable and I could see the potential.
   
  Off I went to scour the internet and I found this list. I can see the discussion is pretty much over my head at the moment, but I'm already learning and hope to learn much more. I'm a single mom without much 'extra' money for gadgets so my first step is to find the 'right' kind of air popper at the thrift store. 
   
  I'll probably be quiet for awhile, at least until I find something to roast with, then I'll bombard you with questions. But I did want to let you all know I'm here. It's always nice to know who is listening in on your conversations.
   
  Marci in Illinois

16) From: Eddie Dove
Marci and Beth,
Welcome to the list!!!  Don't just sit and watch ... join in, ask questions
and share your results!
The description below was written for someone else, but it may very well
help you with the poppers.  Also, make sure you have a printed copy of
the Sweet
Maria's Visual Roasting
Guideas a
reference (http://www.sweetmarias.com/roasting-VisualGuideV2.html).
I hope you find this helpful and I wish you a Happy New Year ... of Coffee!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/--------------  Popper ------------
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.
On 1/1/07, Marci Morey  wrote:
<Snip>

17) From:
Marci:
If you sit and just read and look you will be sorry.
Take advantage of this super group of folks. If anyone tells you that the question is "old" send them to me.
ginny
welcome to the SM list
---- Marci Morey  wrote: 
<Snip>

18) From: Scot Murphy
On Jan 1, 2007, at 11:16 AM, Marci Morey wrote:
<Snip>
Hey Marci!
I'm just over in Mundelein, so if you need any help, I might be able  
to! Contact me off-list. I am positive I have a popper you can use-- 
actually, I have several. We'll getcha going!
Scot "just wait 'til you get a StirCrazy/TurboOven set-up" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

19) From: an iconoclast
On 1/1/07, Marci Morey  wrote:
<Snip>
Hi Marci,
Welcome.
If you like info quickly, you can visit the list archives.http://lists.sweetmarias.com/mailman/private/homeroast/Take care and enjoy,
Ann (who was born in Milwaukee, one time lived in Highland Park and
Waukegan and now lives in Oregon)

20) From: Tara Kollas
Welcome - I usually lurk here, but wanted to second, third, fourth the
sampler packs from SM.  I, too, buy them whenever I order because I always
discover a coffee that I love that I might not have purchased otherwise.
<Snip>
To me, bright coffee tastes slightly sour.  I tend to steer away from
coffees described as bright, but it's just a personal thing.  I also have
disliked every Kenyan coffee I've tried.  Too dusty tasting.  My favorite?
Harar Horse, which is amazing - last years lot had blueberry flavor like
crazy.
<Snip>
In my experience, if I've just roasted coffee, I'll either brew it right
away (usually because I've run out and have no choice), or wait at least 12
hours.  I think it needs to de-gas during that time and can be a bit funky
otherwise.  I usually don't wait the full three days, because I like to see
how the coffee develops over a few days.  As for length of roast, I would
follow Tom's recommendations - since I stopped roasting everything at FC+,
I've really come to love the differences in the region.  Wine has nothing on
coffee when it comes to terroire!

21) From: Sandy Andina
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Hi, Marci--Happy New Year and welcome aboard. Where in Illinois are  
you? We have a few of us here (Scott, David, Aaron, & me) in the  
Chicago area.
On Jan 1, 2007, at 10:33 AM, Marci Morey wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Hi, Marci--Happy New Year and =
welcome aboard. Where in Illinois are you? We have a few of us here =
(Scott, David, Aaron, & me) in the Chicago area.
On Jan =
1, 2007, at 10:33 AM, Marci Morey wrote:
Hi = Everyone,   I'm new here and although I think = I'll be quiet and absorb the info for awhile, I wanted to introduce = myself. I stumbled across homeroasting via a news article a few weeks = ago (Hey! You just need a popcorn popper? I have one of those somewhere = out in the garage! I could do this!) and ordered some green beans = recently. My daughter was home from college and intrigued so we tried it = out last week. First problem -- my popper blows the heat/air from the = bottom. I didn't realize that was a problem so we stuck a bowl under the = spout and kept dumping the beans back into the popper. Second problem -- = I hadn't read any actual "how do you do this" articles or web pages so I = had no idea what I was looking for.   We = 'popped and dumped' a few times until my daughter declared "I think = these are done", dumped them in the grinder and made coffee. The result = was actually not terrible. I liked that you could taste actual flavors = and not just the degree of darkness. I didn't think the result was = great, but it was drinkable and I could see the potential. =   Off I went to scour the internet and I found this = list. I can see the discussion is pretty much over my head at the = moment, but I'm already learning and hope to learn much more. I'm a = single mom without much 'extra' money for gadgets so my first step is to = find the 'right' kind of air popper at the thrift store. =   I'll probably be quiet for awhile, at least until I = find something to roast with, then I'll bombard you with questions. But = I did want to let you all know I'm here. It's always nice to know who is = listening in on your conversations.   Marci in = Illinois

= Do You = Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection = around http://mail.yahoo.com

<=/DIV> Sandywww.sass-music.com
= = --Apple-Mail-20-399085327--

22) From: Sandy Andina
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Hi, Marci--I'm in the Edgewater neighborhood of Chicago, but since I  
sing all over the Great Lakes area, Gurnee is a hop, skip and a jump  
for me.
On Jan 1, 2007, at 11:16 AM, Marci Morey wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-22-399187628
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Hi, Marci--I'm in the Edgewater =
neighborhood of Chicago, but since I sing all over the Great Lakes area, =
Gurnee is a hop, skip and a jump for me.
On Jan 1, 2007, at =
11:16 AM, Marci Morey wrote:
Hi = Ray,   I'm near Gurnee (north of Chicago, = almost to the WI border). My daughter goes to ISU in Normal, so she's = pretty near Peoria.   Thanks for the = welcome! Marci in Illinois raymanowen = wrote: Marci- = Welcome! Where in the Land of Lincoln? I'm from Peoria and we = came out here to the University of Denver. It's a cinch that = someone else on the list has had your same coffee experiences and would = be a Kindred Spirit for you in the Adventure. Cheers -RayO, aka = Opa! Wilkommen!

= Do You = Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection = around http://mail.yahoo.com

<=/DIV> Sandywww.sass-music.com
= = --Apple-Mail-22-399187628--

23) From: Sandy Andina
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Welcome, Beth! Our Chicagoland contingent is growing exponentially!   
Where in the Fox Valley are you?
On Jan 1, 2007, at 11:25 AM, beth wrote:
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-25-399402749
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Welcome, Beth! Our Chicagoland =
contingent is growing exponentially!  Where in the Fox Valley are =
you?
On Jan 1, 2007, at 11:25 AM, beth =
wrote:Sandywww.sass-music.com
= = --Apple-Mail-25-399402749--

24) From: Paul Jolly
Marci,
   
  I too say 'welcome to the list'!  Homeroasting is a great art...at least, I think of it as such; others have hooked up their poppers to their PCs to push roasting well into the realm of science.  This is a part of what makes it so fascinating: whatever your bent, you can find happiness roasting coffee.  (Now, for me, happiness is second crack, but you'll find your bliss wherever you find it...then you'll try different beans & realize that Tom is right [some just shouldn't touch second]).
   
  On to your particular question, I agree with Kona Mike: just add enough beans to keep them moving.  For that matter, I'd say go with nothing but your own senses to really learn about roasting.  Watch the beans and stop adding them just before they stop moving about.  Listen to them closely and you'll readily identify the cracks.  And throughout, put your nose to work---this will take you on an unexpectedly vivid olfactory journey.  There was a homeroaster on this list a few years back who, being blind, roasted mostly by smell and a bit by sound.  I tried it and learned a lot.
   
  Enjoy,
  Paul
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25) From: Marci Morey
Hi Sandy,
   
  Thanks for the welcome! I'm near Gurnee. I took a look at your website... do you by any chance know Leah McCoo? (All musicians in Chicago should know each other, right? lol) My son plays music with her sometimes when he's in town. 
   
  Marci in Illinois
Sandy Andina  wrote:
  Hi, Marci--Happy New Year and welcome aboard. Where in Illinois are you? We have a few of us here (Scott, David, Aaron, & me) in the Chicago area.
    On Jan 1, 2007, at 10:33 AM, Marci Morey wrote:
Do You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

26) From: Marci Morey
Thanks for the welcome Scot. It's nice to know there are other people close I can get help from. I drive through Mundelein everyday on the way to work. 
   
  Marci 
Scot Murphy  wrote:
  
On Jan 1, 2007, at 11:16 AM, Marci Morey wrote:
<Snip>
Hey Marci!
I'm just over in Mundelein, so if you need any help, I might be able 
to! Contact me off-list. I am positive I have a popper you can use-- 
actually, I have several. We'll getcha going!
Scot "just wait 'til you get a StirCrazy/TurboOven set-up" Murphy
---
"You were sick, but now you're well again, and there's work to do."
--Kilgore TroutDo You Yahoo!?
Tired of spam?  Yahoo! Mail has the best spam protection around http://mail.yahoo.com

27) From: Sandy Andina
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I've never heard of Leah McCoo. I Googled her name and saw her listed  
in conjunction with the First UU church down in Hyde Park. I'm a  
North Sider (and though my singing partner Susan Urban is a UU lay  
circuit-riding presenter, she used to belong to Second UU in Lakeview  
and now belongs to Marquette UU up in the U.P.--we've never been to  
First UU).  I see Leah's focus is world music--we, OTOH, are singer- 
songwriters in the classic folk vein. Chicago's music community is  
huge, and though there's some overlap between genres it's amazing how  
few of us actually know each other.
On Jan 1, 2007, at 5:48 PM, Marci Morey wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-32-410256986
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I've never heard of Leah McCoo. =
I Googled her name and saw her listed in conjunction with the First UU =
church down in Hyde Park. I'm a North Sider (and though my singing =
partner Susan Urban is a UU lay circuit-riding presenter, she used to =
belong to Second UU in Lakeview and now belongs to Marquette UU up in =
the U.P.--we've never been to First UU).  I see Leah's focus is world =
music--we, OTOH, are singer-songwriters in the classic folk vein. =
Chicago's music community is huge, and though there's some overlap =
between genres it's amazing how few of us actually know each =
other.
On Jan 1, 2007, at 5:48 PM, Marci Morey =
wrote:
Hi Sandy,   Thanks for the = welcome! I'm near Gurnee. I took a look at your website... do you by any = chance know Leah McCoo? (All musicians in Chicago should know each = other, right? lol) My son plays music with her sometimes when he's in = town.   Marci in Illinois Sandy = Andina <sandraandina> = wrote: Hi, Marci--Happy New = Year and welcome aboard. Where in Illinois are you? We have a few of us = here (Scott, David, Aaron, & me) in the Chicago area. = On Jan 1, 2007, at 10:33 AM, Marci Morey wrote:
 

= Do You = Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection = around http://mail.yahoo.com

<=/DIV> Sandywww.sass-music.com
= = --Apple-Mail-32-410256986--

28) From: Steve Bozee
Hi Sandy, Marci, Beth and Scott,
Another newbie and I've bee lurking here a couple of weeks.  I live in 
the Waukegan/Zion area.  I started with a hot air popcorn popper a 
couple of months ago and a stir crazy/turbo oven several weeks ago.  The 
green beans I received from Sweet Maria's have been outstanding.  The 
closest local roaster/coffee house I am aware of is in Bannockburn, IL. 
A dozen or more roasts can be had there.  To my taste it is better than 
the other 2 mentioned (Starbucks and Dunkin Doughnuts. There may also be 
one in Crystal Lake, IL if Beth is in the Fox Valley area.   Feel free 
too e-mail me off list for that info.
Steve Bozee
sbozee
Sandy Andina wrote:
<Snip>

29) From: Sandy Andina
--Apple-Mail-37-414172183
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Small world--I used to sing up at Newport Coffeehouse in Bannockburn  
Green before they decided to ditch live music in favor of internet. I  
am lucky enough to live four and a half blocks from Metropolis.  I  
wasn't aware that Newport roasts its own, though.  In Evanston on  
Central St., there's Casteel & Co.--Lee, the owner, used to roast to  
order (as little as 1/4 lb!) on the spot when he worked at the old  
Harvest Blend further south on Davis.
On Jan 1, 2007, at 6:19 PM, Steve Bozee wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-37-414172183
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Small world--I used to sing up =
at Newport Coffeehouse in Bannockburn Green before they decided to ditch =
live music in favor of internet. I am lucky enough to live four and a =
half blocks from Metropolis.  I wasn't aware that Newport roasts its =
own, though.  In Evanston on Central St., there's Casteel & =
Co.--Lee, the owner, used to roast to order (as little as 1/4 lb!) on =
the spot when he worked at the old Harvest Blend further south on =
Davis.
On Jan 1, 2007, at 6:19 PM, Steve Bozee =
wrote:
The closest local = roaster/coffee house I am aware of is in Bannockburn, IL. A dozen or = more roasts can be had there.  = Sandywww.sass-music.com
= = --Apple-Mail-37-414172183--

30) From: Steve Bozee
Sandy Andina wrote:
<Snip>
Hi Sandy,
This one is Newport Cafe at a shopping plaza or strip shopping center at 
the SE corner of Halfday Rd.(Rt. 22) and Waukegan Rd. (Rt. 43). The 
Yahoo yellow pages shows a Newport Cafe and Newport Coffeehouse but the 
addresses are not the same.  I don't know if they were one and the same 
at some point or not, being rather new to this coffee thing.  I stopped 
for a cup around 10:00AM on a Monday morning a few weeks ago and he was 
roasting in the commercial drum roaster which is done in plain view.  I 
drank coffee and watched and expert at work.  Not sure which brand roaster.
Now if search would start to work at coffeegeek.com site I could 
hopefully find the Crystal Lake info. in the Regional, Central U.S. 
forum for Beth.
Steve
sbozee

31) From: Sandy Andina
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That's the one!  (Bannockburn Green was the name of the strip mall  
last time I was there a few years ago). Good to know they're roasting  
now.
On Jan 1, 2007, at 7:28 PM, Steve Bozee wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-42-416364283
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That's the one!  (Bannockburn =
Green was the name of the strip mall last time I was there a few years =
ago). Good to know they're roasting now.
On Jan 1, 2007, at =
7:28 PM, Steve Bozee wrote:
Sandy Andina wrote: Small world--I used to sing up = at Newport Coffeehouse in Bannockburn Green before they decided to ditch = live music in favor of internet. I am lucky enough to live four and a = half blocks from Metropolis.  = I wasn't aware that Newport roasts its own, though.  In Evanston on Central St., = there's Casteel & Co.--Lee, the owner, used to roast to order (as = little as 1/4 lb!) on the spot when he worked at the old Harvest Blend = further south on Davis.On Jan 1, = 2007, at 6:19 PM, Steve Bozee wrote: The = closest local roaster/coffee house I am aware of is in Bannockburn, IL. = A dozen or more roasts can be had there.  www.sandyandina.comwww.sass-music.com Hi = Sandy, This one is Newport Cafe at a shopping plaza or = strip shopping center at the SE corner of Halfday Rd.(Rt. 22) and = Waukegan Rd. (Rt. 43). The Yahoo yellow pages shows a Newport Cafe and = Newport Coffeehouse but the addresses are not the same.  I don't know if they were one = and the same at some point or not, being rather new to this coffee = thing.  I stopped for a = cup around 10:00AM on a Monday morning a few weeks ago and he was = roasting in the commercial drum roaster which is done in plain = view.  I drank coffee and = watched and expert at work.  = Not sure which brand roaster. Now if search would start to = work at coffeegeek.com site I could hopefully find the Crystal Lake = info. in the Regional, Central U.S. forum for Beth. sbozeehomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-42-416364283--

32) From: Thbull
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Welcome Marci!
I live in the NW suburb of Crystal Lake. I started in a popper, the  
moved to a heat gun/dog bowl (stainless steel bowl), aka HG/DB. I  
know that most of the Illinoisan group has been able to visit the  
farmers Market that Scott participates in.
Once again welcome!!
Thbull 'hoping to visit SM in early Jan.-- thanks to a work trip'
On Jan 1, 2007, at 2:54 PM, Sandy Andina wrote:
Hi, Marci--Happy New Year and welcome aboard. Where in Illinois are  
you? We have a few of us here (Scott, David, Aaron, & me) in the  
Chicago area.
On Jan 1, 2007, at 10:33 AM, Marci Morey wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-1-420292168
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Welcome Marci!
I live in the NW suburb of = Crystal Lake. I started in a popper, the moved to a heat gun/dog bowl = (stainless steel bowl), aka HG/DB. I know that most of the Illinoisan = group has been able to visit the farmers Market that Scott participates = in.
Once = again welcome!!
Thbull 'hoping to visit SM = in early Jan.-- thanks to a work trip'On Jan 1, = 2007, at 2:54 PM, Sandy Andina wrote:
Hi, Marci--Happy New Year and = welcome aboard. Where in Illinois are you? We have a few of us here = (Scott, David, Aaron, & me) in the Chicago area. On Jan = 1, 2007, at 10:33 AM, Marci Morey wrote:
Hi = Everyone,   I'm new here and although I think = I'll be quiet and absorb the info for awhile, I wanted to introduce = myself. I stumbled across homeroasting via a news article a few weeks = ago (Hey! You just need a popcorn popper? I have one of those somewhere = out in the garage! I could do this!) and ordered some green beans = recently. My daughter was home from college and intrigued so we tried it = out last week. First problem -- my popper blows the heat/air from the = bottom. I didn't realize that was a problem so we stuck a bowl under the = spout and kept dumping the beans back into the popper. Second problem -- = I hadn't read any actual "how do you do this" articles or web pages so I = had no idea what I was looking for.   We = 'popped and dumped' a few times until my daughter declared "I think = these are done", dumped them in the grinder and made coffee. The result = was actually not terrible. I liked that you could taste actual flavors = and not just the degree of darkness. I didn't think the result was = great, but it was drinkable and I could see the potential. =   Off I went to scour the internet and I found this = list. I can see the discussion is pretty much over my head at the = moment, but I'm already learning and hope to learn much more. I'm a = single mom without much 'extra' money for gadgets so my first step is to = find the 'right' kind of air popper at the thrift store. =   I'll probably be quiet for awhile, at least until I = find something to roast with, then I'll bombard you with questions. But = I did want to let you all know I'm here. It's always nice to know who is = listening in on your conversations.   Marci in = Illinois

= Do You = Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection = around http://mail.yahoo.com

<=/DIV> Sandywww.sass-music.com
= = --Apple-Mail-1-420292168--

33) From: Thbull
Hey Steve, welcome. I live in Crystal Lake, and yes there is a  
roaster here....Conscious Cup. I did stop in when they first opened,  
and have not been back since. I just stumbled across Metropolis, and  
would like to get down to visit them sometime soon, they too sound  
like a great bunch of folks that know coffee and how to run a shop  
correctly.
-Peace,
Thbull 'HG/DBing it in Northern Illinois'
On Jan 1, 2007, at 6:19 PM, Steve Bozee wrote:
Hi Sandy, Marci, Beth and Scott,
Another newbie and I've bee lurking here a couple of weeks.  I live  
in the Waukegan/Zion area.  I started with a hot air popcorn popper a  
couple of months ago and a stir crazy/turbo oven several weeks ago.   
The green beans I received from Sweet Maria's have been outstanding.   
The closest local roaster/coffee house I am aware of is in  
Bannockburn, IL. A dozen or more roasts can be had there.  To my  
taste it is better than the other 2 mentioned (Starbucks and Dunkin  
Doughnuts. There may also be one in Crystal Lake, IL if Beth is in  
the Fox Valley area.   Feel free too e-mail me off list for that info.
Steve Bozee
sbozee
Sandy Andina wrote:
<Snip>

34) From: Thbull
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here is a clip from an e-mail string with the subject: +Chicago area  
roast-off: official announcement
----------------
North Riverside Farmer's Market just west of Chicago (map:http://
snurl.com/sleg ), between 8:00 am and 1:00 pm. This is a coming out  
party for the Open Sky roaster -- a unique prototype designed for  
farmer's market use.
-----------------
Thbull 'too many e-mails stored in my SM mailbox on my Mac -- 26,126'
On Jan 1, 2007, at 9:00 PM, beth wrote:
"I know that most of the Illinoisan group has been able to visit the  
farmers Market that Scott participates in."
Can someone let me know about the farmers market in Illinois??
Beth
---

35) From: Steve Bozee
Hi Thbull,
Thanks.  I've not been to either Conscious Cup or Metropolis.  Is 
Metropolis south of Loyola University in Chi?
Steve
Thbull wrote:
<Snip>

36) From: Angelo
Welcome, and please accept this handbasket on behalf of all who have 
entered before you...
  A rule of thumb that I still use is to quickly pour in enough beans 
to keep them from blowing out, and then keep putting in enough to 
slow all motion to ALMOST a halt. Use a wooden stick of some sort ( a 
cooking chopstick is fine) to stir them for about a minute until the 
moisture starts leaving the beans. This makes them lighter and they 
will be moving on their own. Some folks use a small soup can to act 
as a chimney to catch any errant beans ..
The idea of chaff entering the bottom of the popper and setting the 
town on fire is just that...an idea. You should NEVER leave your 
roaster (no matter which type) alone while it is roasting, anyway...
<Snip>

37) From: Scot Murphy
On Jan 1, 2007, at 6:19 PM, Steve Bozee wrote:
<Snip>
Are you talking about the place that's in the plaza right at 43 and  
22? The one with the Dominick's? I think it's the Newport Cafe or  
something. I didn't know they roasted their own beans! I figured they  
got them from some massive roaster somewhere. I've only been in there  
once or twice and got a bad cappa. I'll have to try it again.
Scot "sometimes you have to stop for a cup" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

38) From: Scot Murphy
On Jan 1, 2007, at 10:42 PM, Scot Murphy wrote:
<Snip>
Shoulda read ahead.
Scot "it's the cat's fault" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

39) From: Sandy Andina
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On Jan 1, 2007, at 9:26 PM, Steve Bozee wrote:
<Snip>
Yes--4 bl. s., on Granville bet. Winthrop & Kenmore.
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-48-429584833
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On Jan 1, 2007, at =
9:26 PM, Steve Bozee wrote:
Hi Thbull, Thanks.  I've not been to either = Conscious Cup or Metropolis.  = Is Metropolis south of Loyola University in = Chi? Yes--4 bl. s., on Granville bet. = Winthrop & Kenmore.  Sandywww.sass-music.com
= = --Apple-Mail-48-429584833--

40) From: raymanowen
Marci, this is not original with me but (Heat + Beans) X Time = Roasted
coffee.
I've not done this yet, but you can use a skillet on the stove top. It was
in vogue in homes a century ago.  I think you have to lid the skillet to
capture the most heat.
My brother moved from Gurnee to NC recently- ISU grad, USAF flyboy etc.
It looks like there are some independent roasters in the ISU Normal area.
The little she saves from patronizing them not so much, you two can apply to
some very inexpensive toys for your mutual enjoyment.
Look around in thrift stores. Bread machines and heat guns might be found
for cheap, in addition to grinders. You don't need to have specific
equipment with big price tags.
A thrift store bread machine with a closed bottom pan/ paddle on the dough
cycle will really put you in business. It can agitate a pound of beans
easily. All you do is aim a heat gun down into the pan and listen for the
cracks. When they start popping, watch for smoke to start.
More smoke and they'll start a rapid light snapping. That's usually my kind
of roast, but the beans won't stop roasting if you just turn off the heat!
Dump them out into a cake pan and blow them cool with an electric fan.
I have an inspection gig tomorrow, and I just roasted some Ethiopian Harar
Lot 30 earlier. Maybe they'll get a 24 hour rest. That's bad because I much
prefer a longer rest for the Ethiopian Harar.
Cheers -RayO, aka Opa!
"Too often we... enjoy the comfort of opinion without the discomfort of
thought."
 John F. Kennedy
On 1/1/07, Marci Morey < momyerom > wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976

41) From: Vicki Smith
Bread machines/heat gun roasting is very inexpensive and a terrific way 
to roast. My heat gun cost $34, and I had an old bread maker. I see the 
same one in thrift stores for $10, all the time.
I put up a new website over the weekend, and I have a couple of pages 
about my BM/HG roaster. See:http://coffeecrone.com/breadmachine.htmvicki
raymanowen wrote:
<Snip>

42) From: Darliene Stanhope
I have taught myself to roast coffee in a cast iron skillet on a camp
stove.  It does take time to and a couple of batches to get the roasting
technique down.  After the 2004 hurricane season, I decided it was best if I
learned how to roast this way.  I actually had to roast coffee that way in
2005.
Now as part of my hurricane kit I include a cast iron skillet, french press,
and hand grinder.  It's amazing what you find you can't live without when
you don't have power and your generator ended up under 8 feet of water.
Darliene
On 1/2/07, raymanowen  wrote:
<Snip>

43) From: Justin Marquez
On 1/1/07, Marci Morey  wrote:
<Snip>
Marci - 1/2 cup of green coffee beans will weigh in at about 80 grams.
 1/2 cup of roasted beans will weigh about 34 to 44 grams, depending
on the bean and the roast levels.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

44) From: SamToren
As a start, use the measuring amount as noted on the popcorn popper. All of my poppers either have a 1/2 cup measuring dish (actually a little bit larger), or say in stern words "popcorn capacity - 1/2 cup max".  My poppery 1 will take about 3/4 cup and still move (though it roasts too quickly with this large amount and a heaping 1/2 cup is better), and my poppery 2's will take exactly 1/2 cup.
  SAM
    From: "Justin Marquez" 
To: homeroast
Subject: Re: +Newbie here
On 1/1/07, Marci Morey wrote:
<Snip>
Marci - 1/2 cup of green coffee beans will weigh in at about 80 grams.
1/2 cup of roasted beans will weigh about 34 to 44 grams, depending
on the bean and the roast levels.

45) From: Bart Frazee
On Mon, 01 Jan 2007 10:25:35 -0700, you wrote:
<Snip>
My husband and I have just started roasting coffee....we also read an =
article in the paper and it mentioned Sweet Maria's.  I bought some =
coffee for my husband and we have almost finished it so I am going to =
place another order.  I have a few questions, too, if you don't mind.  =
Please keep in mind that we are very new to this, and use a popcorn =
popper.  I have read everything on the Sweet Maria site but still have =
questions.  I know that much of choosing coffee is a matter of personal =
taste, but I could use some expert advice on some of the descriptions =
etc.     The acidity/brightness thing has me a little baffled.  I guess =
some think that acidity is a good thing in coffee, but personally, a =
coffee that is too acidic bothers my stomach. 
When we talk about coffee acidity we are not referring to its PH, but
its brightness of flavor. Weather it is a good thing is a mater of
taste.
<Snip>
too strong, and prefer Dunkin Donuts much more (I know that many of you =
are probably cringing right now, but
<Snip>
make the coffee stronger?
No. It changes the predominant flavors. At lighter roasts the origin
(flavors unique to that origin) flavors prevail. As the roast darkens,
these flavors are muted and "roast flavors" prevail.
<Snip>
 read that some people were grinding a specific coffee immediately after =
roasting it, but others said they let it sit for 3 days before using it.
Roasting causes a number of chemical reactions to occur in the coffee.
These reactions do not all stop when the roast is ended. The flavor of
the coffee will continue to change over time. At what point it tastes
best is a matter of individual preference. Each coffee is different.
When I get a new coffee I roast a batch and then brew one cup and
taste it every day. Usually it will stay about the same for a day or
two, or three, or four, or....then one day it goes from "yeah that's
good" to "WOW". Thereafter I know how long to let it rest.
I put together some notes for a friend who was going to try roasting.
Maybe something here will be helpful.
Bart
Some notes on roasting coffee in a hot air popcorn popper:
I roast in my garage because:
- Green coffee has a silver skin (chaff) that will dry out and blow
off during roasting.
- Smoke will be given off. It may not be noticed because of the volume
of air blowing, but it set off my smoke detector.
When the roast is done the beans need to cool off quickly. I use two
kitchen strainers pouring the beans from one to the other, cooling
them and allowing most of the remaining chaff to be blown away.
The beans will reach a point where they make a sound much like popcorn
popping. This is called first crack. If they continue to roast they
will hit second crack which sounds like rice krispies. There may be
several minutes between the end of first crack and the beginning of
second crack or they could overlap.
It seems every popper is different and I've heard of some hitting
first crack in as little as three minutes. Others take as long as nine
minutes. Mine takes about six.
I try to stop mine as soon as first crack stops. Before that the
coffee will be sour.
Second crack may be hard to hear over the sound of the popper, so I
would judge my stop time from the end of first crack. Try different
batches at 10 or 15 second intervals to find the roast you like. I was
surprised how much the flavor changes in a few seconds.
Keep notes.
More beans per batch will slow the airflow, allowing more heat to
transfer to the beans (to a point) causing a faster roast.
Turn the popper on. Pour the beans in till they are just moving. If
you get too much and they are not moving, you can stir with the handle
of a wood spoon or tilt the popper a bit. They will loose moisture
(weight) and start moving faster very quickly.
Sweetmarias.com is a great source of information as well as beans.
<Snip>
trying different lengths of roast time, transferring it to a meta =
colander to cool, and then putting it in a glass container, leaving the =
top off for at least 12 hours.  After that, we put the lid on adn then =
grind it as we need it.   If any of you can make any suggestions as to =
what kind of coffee you might think we should try based on the little bit=
 of information I have given you, we would greatly appreciate it.  With a=
 list of over 70 to choose from, it's a little overwhelming.   Thanks in =
advance for your help.  I'll be lurking in the background for awhile now =
:)   Beth
<Snip>

46) From: john nanavati
very nice and informative response. thanks for taking the time.
John Nanavati
Plainfield, New Jersey

47) From: Tom Howe
This is a multi-part message in MIME format.
CAN YOU PLEASE STOP EMAILING ME!! I DON'T KNOW WHO YOU PEOPLE ARE BUT YOU'RE
CRASHING MY F*CKING INBOX!!  
 
I DON'T GIVE A CR ABOUT BRAZILIAN COFFEE OR YOUR SODDING HOME ROASTS, BUT
I DO GIVE A CR ABOUT HAVING TO GO THROUGH AND DELETE 1,182 EMAILS OF
ABSOLUTE SHITE!! 
 
Kindly take me off your mailout database. Thank you.

48) From: Kevin
Oh wow, one can have a lot of fun with this!  I shall refrain though.
Tom go to this link and follow the instructions to be removed from the list:http://lists.sweetmarias.com/mailman/listinfo/homeroastOn 1/3/07, Tom Howe  wrote:
<Snip>
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

49) From: Dan Mouer
This is a multi-part message in MIME format.
MessageYou know, Tom, I've never given much of a cr about Brazilian =
coffees either...though I do remember one particular Bourbon Santos...
Dan M
PS: What a D*ckhead!

50) From: miKe mcKoffee
This is a multi-part message in MIME format.
To change your personal list settings (digest options, vacations,
unsvbscribes) go to  http://sweetmarias.com/maillistinfo.html#personalsettingsBye, don't slam the door on your way out!  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Tom Howe
Sent: Wednesday, January 03, 2007 9:26 AM
CAN YOU PLEASE STOP EMAILING ME!! I DON'T KNOW WHO YOU PEOPLE ARE BUT YOU'RE
CRASHING MY F*CKING INBOX!!  
 
I DON'T GIVE A CR ABOUT BRAZILIAN COFFEE OR YOUR SODDING HOME ROASTS, BUT
I DO GIVE A CR ABOUT HAVING TO GO THROUGH AND DELETE 1,182 EMAILS OF
ABSOLUTE SHITE!! 
 
Kindly take me off your mailout database. Thank you. 
 

51) From: Tom Howe
Thank GOD!! YOU I like.

52) From: Kevin
Tom,
To whom are you referring in your message below?
On 1/3/07, Tom Howe  wrote:
<Snip>
-- 
My home coffee roasting blog:http://homecoffeeroastblog.blogspot.com/Kevin

53) From: Melinda Lee Shaver
I am a true newbie to home roasting-have not even started yet. I have been
lurking for a few days now, and want to try it out. The only equipment I
have is my Miss Silvia, and Rocky is on the way. For roasting I would like
to give the popcorn popper a try (unless you all suggest something else).
But I don't have a clue as to which green beans to start with. Any
suggestions? Thanks
mls 

54) From: Eddie Dove
Melinda,
Welcome aboard!
Start with a Double 8 Pack sampler and perhaps any others that the
descriptions appeal to you.  Depending on where you live, the Harvey
shipping option may be a good value which is good for up to 12 pounds.  The
details are below and again, welcome!
Eddie
---------  Harvey Info  ------------
"Customer pickup - Hold for Harvey ($9.00)" may only be used for ordering u=
p
to 12 pounds of green coffee beans and cotton bags for those green coffee
beans.  It is a United States Postal Service (USPS) Priority Mail shipping
option that Tom made available and disclosed in confidence to this list;
this shipping option does not support package tracking.  There are no
guarantees on timeliness of arrival, but it usually arrives at my home on
the coast of Mississippi in 2-3 days whereas UPS ground usually takes up to
10 days.
Tom's original email is below (the $8.50 is now $9.00).
----------  Begin Harvey Email Text  ----------
---------- 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
--
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
                  "Great coffee comes from tiny roasters"
           Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                     http://www.sweetmarias.com               Thompson Owen george
----------  End Harvey Email Text  ----------
On 4/26/07, Melinda Lee Shaver  wrote:
<Snip>
nt
<Snip>
ike
<Snip>

55) From: Justin Marquez
Melinda -
Welcome aboard!
First,  Eddie's suggestion to try a sampler pack is a good one.
Secondly, popper roasting is a great place to get started.  The down side o=
f
the popper roasts is that it goes very quickly in many unmodified poppers
and it is easy roast the beans darker than may be optimal. The positive sid=
e
is that you can get a fine roast done in a few minutes. The batch size in
popper roasts is small - typically about 80 grams or about a half cup of th=
e
green beans. These will roast in about 3 to 5 minutes, depending on a lot o=
f
things about your roaster, the setup and the ambient conditions.
If you don't have a popper already, check out your local thrift stores for
used ones and a local Walgreens for a new one - they sell a "Kitchen
Gourmet" for less than $10 which is useable, but which goes *fast*.
One thing you need to know going in - with popper roasts, to make the roast
go slower add FEWER BEANS. This seems wrong, but fewer beans "catch less
air" so to speak and allow more of the hot air to bypass hitting the beans.
Heat is less effectively transferred into teh beans, so it takes longer. BU=
T
- you end up using a smaller batch size. Given that a normal 10-cup (about
55-60 ounces water) pot will typically use at least 60 grams of roasted
beans and that green beans lose about 15-18% of their weight in roasting,
your 80 gram load will shrink to about 70 grams or less allowing you to mak=
e
just one pot of coffee with your batch.
If you already happen to have a "paint-stripping heat gun", you might also
consider the "Heat Gun/Dog Bowl" method as well. It would allow you to roas=
t
more beans at a time. The most common batch size amongst HG/DB users is 1/2
pound roasted in about 10-13 minutes. (That equates to about a cup and a
half of green beans). If you have to guy everthing new in a HG/DB setup, it
can easily be done for under 50 bucks - probably for $40.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 4/26/07, Melinda Lee Shaver  wrote:
<Snip>
nt
<Snip>
ike
<Snip>

56) From: Jason
Melinda,
Welcome aboard, there are several of us newbies here, me being one of them.
There is a wealth of information here in the groups that resides on this
list!  I will second the double 8 pack sampler, and don't be afraid to order
some that you think "sound" good to you as well as you read the
descriptions.
Jason

57) From:
melinda,
welcome.
one of the best ways is to buy a couple of Tom's sample packs.
Also read through his new arrivals and pick one or two that sound likme something you may like.
ginny
---- Melinda Lee Shaver  wrote: 
<Snip>

58) From: raymanowen
Top of the morning to you, MLS-
For a newbie, some knowledgeable friend has advised you well, or you're a
good reader..
If you have found a good shop/ barista for your fix, will they sell you the
beans they're using for your espresso shots? You're ready to pull shots with
the Rancilio equipment.
Once you are doing that well,  you can really go for the Gusto in roasting
your own beans. An air popper is not a bad way to start roasting, either.
Cheers -RayO, aka Opa!
"The indisputable truth is that no coffee is fresh if it isn't fresh
roasted." - - Martin Diedrich 27-Apr-07 06:57

59) From: Lynne Biziewski
Welcome to this wonderful & crazy group, Melinda!
Everyone has given you excellent suggestions with the sample packs. Later,
you'll probably want to get some larger bags, as you'll save money that way
- and keep a good stash of favorites at hand. Harvey packs (12 lb shipments
of coffee & bags only) keep the shipping costs down and is very fast.
I started with a $1 yard sale Whirly-Pop find. After a couple of months
apparently I wore it out (I wrote an epitaph to my dearly departed Whirly) -
the whirly handle broke. So in desperation (I'm talking of needing fresh
coffee within a couple of days) I progressed to a discounted, lidless (guess
that's why they marked it down) heavy dutyTramontina (like Circulon) pot.
And heat resisted spatula.
Haven't looked back since. Too poor (and cheap) to buy fancy equipment.
Sometimes I totally ruin a batch, but 99% of the time I get a coffee that
surpasses anything I EVER purchased before I started roasting.
It's a wonderful, slippery slope - enjoy!
Lynne

60) From: miKe mcKoffee
Welcome to the List and enjoy the Journey!
Normally I agree whole heartedly with sampler pack versus larger qty of one
or a couple. But there is also much to be said for sticking with one coffee
for a spell to learn roasting. Plus it appears you may be just starting the
Journey to the Dark Side. (Missy with Rocky on the way) So I'd suggest
getting at minimum a couple pounds of Tom's forgiving Espresso Monkey Blend
in addition to whatever else. 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Melinda Lee
Shaver
	Sent: Thursday, April 26, 2007 7:52 PM
	 
	I am a true newbie to home roasting-have not even started yet. I
have been lurking for a few days now, and want to try it out. The only
equipment I have is my Miss Silvia, and Rocky is on the way. For roasting I
would like to give the popcorn popper a try (unless you all suggest
something else). But I don't have a clue as to which green beans to start
with. Any suggestions? Thanks
	mls


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