Just a quick note that the winner of the French Press (along with a small assortment of beans) is Dennis True. I had my son draw a name from a coffee decanter a few minutes ago. Congratulations, Dennis! A big thank you to all who participated. I hope I can do another contest soon - this was fun! Happy roasting, Sheila
Congratulations Dennis! I was hoping to win myself, oh well;) Put it to good use! Dave On 1/12/07, Sheila Quinn wrote: <Snip> -- Dave Some days, it's just not worth chewing through the leather straps
Congrats, Looks like I will have to pick one up this weekend :) I have never tried it but had a lot of people tell me they really like it. I am looking forward to getting a grinder (nomenclature to be determined) and a new coffee pot (same thing) I figure since Coffee is a major part of what I consume daily it is worth it. and if not, then ohh well :) I figure a two - three pot a day habit deserves good gear. I might have to move to a bigger roaster though, I am having to roast almost daily to keep up with what I am drinking and I am noticing that several of you let it rest for more than the 12 - 36 hour max mine gets. What is recommended for resting and what is too much? I ask that knowing it might be a can-o-worms and I am sorry if it is.
I went nuts and roasted 5# of different coffees in my HG/DB setup one weekend, before I remembered I only have a 1-2 pound per week habit. It's much less if I'm on a green or white tea binge. Then I read a post of Ginny's that Horse is very good on a ten day rest. It was wildly good at that point! It seems to be a phenomenon reserved to the Ethiopians I've roasted so far (Harar- Horse, Sidamo, Yirg). Just remember, no matter how good and expensive the beans and other equipment you use, everything is better with a better grinder. The grinder can wreck everything, or have a limited life span of, say, 3 or 4 years. If you replace burrs annually and wear out the whole thing a couple of times, You'll spend a pile of money in 10 years. For what? The pleasure of a deteriorating grind quality week-by-week and month-by-month. You'll start off great when it's brand new. In six months, if you inspect the grounds with a 10X loupe or a 25X microscope, perhaps they'll still be good enough. Fuzzy coffee chunks are grounds with the fines attached. Cheers -RayO, aka Opa! The It'll Do Coffee shop-