HomeRoast Digest


Topic: thanks for the support (3 msgs / 93 lines)
1) From: Helen
To all:
Y’all are so kind!  Thanks for the welcome posts!
I hang my head in shame when I look at my current coffee instrumentation.  =
But with enlightenment comes knowledge!  I have been using a French press f=
or quite a while; here’s hoping that redeems me.  I pasted a pictur=
e of a Technivorm on my refrigerator and will most likely acquire one, but =
not before Mr. MasterCard is paid off.  Right now, I’m mesmerized b=
y the whole process and happy to learn.  I’ll have to convert other=
s, though, in order to get my roasting “fix”.  As you may (=
or may not) know, hospital workers consider coffee to be one of the four ma=
jor food groups (followed by another beverage of choice, off-shift).  Unfor=
tunately for me, I’ve got a lot of work to do, especially since Max=
well House now markets a “dark roast”.  The other alternati=
ve?  Drink all my fresh-roasted coffee myself.  And you think I’m h=
yper now…
With reference to water quenching, Dennis:  I took it right out of Davids=
’ book Home Coffee Roasting. I filled a spray bottle with (filtered=
) water, and turned the nozzle to “fine”.  I emptied the be=
ans immediately into a metal colander and quickly spritzed the beans just o=
nce.  Davids suggests stirring the beans in the colander and wait until the=
 water evaporates before spritzing again.  I spritzed and stirred for a sec=
ond time and poured the beans onto a screen set over a fan.  It’s n=
ot recommended to completely cool the beans with water, just get the proces=
s going.  My palate doesn’t notice the difference between water que=
nched beans and those cooled with a fan.  I think all the Jack clouded my t=
aste buds…
And yes, I am quite a bit south of the Mason-Dixon line.  I just relocated =
northwest of Miami.  I thought short sleeves would be appropriate for roast=
ing, but everyone else claims it’s “freezing”.  Ton=
ight’s temperature was a crisp 57F; I went for my evening run in a =
t-shirt and after the first mile, didn’t even notice the locals shi=
vering in their down jackets.
As for um, other beverages:  I agree single malt scotch is akin to nectar. =
 For devotees of distilled potatoes, try Tito’s Handmade Vodka.  An=
d if you’re in the Miami area, know that there’s at least o=
ne (novice) home roaster around to provide you with a good cup of coffee an=
d a shot of Jack or Tito or…
Helen
coffeeelixer

2) From: Brett Mason
Hey there - You're not deficient - I love my french press.  Every day at th=
e
office I brew a nice sweet cup - I grind coarse, use more than recommended,
and pour the wonderful nectar into my waiting cup...  The TV is great, but
until then use your FP, or grab a Presto Scandinavian at K-Mart for $15 -
its temp control will hold you over til the TV gets into your kitchen...
Brett
On 1/28/07, Helen  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Brian Kamnetz
On 1/28/07, Helen  wrote:
<Snip>
That reminds me of the 4 major food groups for undergrads: Grease, Starch,
Coffee, and Beer....
Brian


HomeRoast Digest