HomeRoast Digest


Topic: 1st and 2nd crack sounds (8 msgs / 248 lines)
1) From: Matthew Evans
 Ann, your reccomendation to pan roast a batch and watch everything that happens is fabulous.  That's probably the single best advice I've heard.  I wish I would have done that when I first started.  I have been roasting for four years and I still may go do that just to re-enforce what I think I know about sounds and smells!!  Excellent advice!!
   
  Cheers,
  Matt in AK
  BBQ Roasting in the winter.... only the strong survive!!
---------------------------------
Access over 1 million songs - Yahoo! Music Unlimited.

2) From: Laura Micucci
<Snip>
The high for tomorrow here in Bucks County PA will be low 20's.  Today when
I get home I will be checking out the tarp "shade" that some friends of mine
put up on the side of the porch for me.  This way I can come out the kitchen
door and have the grill right in front of me.  I will be blocked in on 3
sides the back of the grill being the only open side.  Hopefully this will
cut down on wind (I know it will) and have the added advantage of keeping me
warm!  OH!  and of course the coffee that I will be sipping while roasting
will help to keep me warm as well!
One of the strong survivors!
On 2/3/07, Matthew Evans  wrote:
<Snip>
-- 
Laura Micucci
www.freshroastedforyou.com

3) From: Sandra Andina
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When my i-Roasts stop suddenly in mid-roast, there are mostly Vienna- 
to-French beans and some very pale stragglers. While the machine  
cools, I dump everything into the colander and winnow out the pale  
beans, which I roast with a wok and whisk (on the stove, with windows  
open and fan going). I take them to the end of first crack (City-C+),  
and add them back to the darker beans--and most of the time the  
resulting "melange" roast turns out to be delightful!
On Feb 3, 2007, at 12:26 PM, Matthew Evans wrote:
<Snip>
Sandra Andina
www.sandyandina.com
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When my i-Roasts stop suddenly =
in mid-roast, there are mostly Vienna-to-French beans and some very pale =
stragglers. While the machine cools, I dump everything into the colander =
and winnow out the pale beans, which I roast with a wok and whisk (on =
the stove, with windows open and fan going). I take them to the end of =
first crack (City-C+), and add them back to the darker beans--and most =
of the time the resulting "melange" roast turns out to be =
delightful!
On Feb 3, 2007, at 12:26 PM, Matthew Evans =
wrote:
 Ann, your reccomendation to pan roast a batch and = watch everything that happens is fabulous.  That's probably the single = best advice I've heard.  I wish I would have done that when I first = started.  I have been roasting for four years and I still may go do = that just to re-enforce what I think I know about sounds and smells!!  = Excellent advice!!   Cheers, Matt = in AK BBQ Roasting in the winter.... only the strong = survive!!
Access over 1 million songs - Yahoo! Music = Unlimited. Sandra = Andinawww.sandyandina.com

= = --Apple-Mail-26--1051672020--

4) From: Sandra Andina
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If it were that warm here in Chi-town this weekend I'd be kicking  
back, roasting on the deck sipping a tall cool drink.
On Feb 3, 2007, at 12:45 PM, Laura Micucci wrote:
<Snip>
Sandra Andina
www.sandyandina.com
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If it were that warm here in =
Chi-town this weekend I'd be kicking back, roasting on the deck sipping =
a tall cool drink.
On Feb 3, 2007, at 12:45 PM, Laura =
Micucci wrote:
The high for = tomorrow here in Bucks County PA will be low = 20's.  Sandra = Andinawww.sandyandina.com

= = --Apple-Mail-27--1051668630--

5) From: Lynne Biziewski
Ah, the home of Andrew Wyeth, right? Always wanted to visit, never have...
Lynne
On 2/3/07, Laura Micucci  wrote:
<Snip>

6) From: Tom Ulmer
This is a multi-part message in MIME format.
I might have to wear shoes today.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Laura Micucci
Sent: Saturday, February 03, 2007 1:45 PM
To: homeroast
Subject: Re: +Re: 1st and 2nd crack sounds
BBQ Roasting in the winter.... only the strong survive!!
The high for tomorrow here in Bucks County PA will be low 20's.  Today when
I get home I will be checking out the tarp "shade" that some friends of mine
put up on the side of the porch for me.  This way I can come out the kitchen
door and have the grill right in front of me.  I will be blocked in on 3
sides the back of the grill being the only open side.  Hopefully this will
cut down on wind (I know it will) and have the added advantage of keeping me
warm!  OH!  and of course the coffee that I will be sipping while roasting
will help to keep me warm as well!  
One of the strong survivors!
On 2/3/07, Matthew Evans  wrote: 
 Ann, your reccomendation to pan roast a batch and watch everything that
happens is fabulous.  That's probably the single best advice I've heard.  I
wish I would have done that when I first started.  I have been roasting for
four years and I still may go do that just to re-enforce what I think I know
about sounds and smells!!  Excellent advice!! 
Cheers,
Matt in AK
BBQ Roasting in the winter.... only the strong survive!!  
Access over 1 million songs - Yahoo! Music Unlimited.
 
-- 
Laura Micucci
www.freshroastedforyou.com 

7) From: Laura Micucci
close but not really.  He was from Chadds Forth which is 30 miles SW of
phily.  I am about that but NE of philly.  Pearl S Buck, Henry Mercer...
On 2/3/07, Lynne Biziewski  wrote:
<Snip>
-- 
Laura Micucci
www.freshroastedforyou.com

8) From: an iconoclast
On 2/3/07, Laura Micucci  wrote:
<Snip>
Such a great day today.  After weeks of being around 25 degrees, we got up
to 55 degrees today.  I had to back off a bit early on the HG and even the
BBQ side burner as there wasn't even any wind.  Just got to watch the roast
and adapt as needed.
On 2/3/07, Matthew Evans  wrote:
<Snip>
Matt,
I spent probably my whole first year of roasting avoiding second crack, I
was so afraid of burning my beans.  I finally roasted a bean that called for
Vienna and decided I could go darker without getting French roast.  Hence,
my advice.  It's just really nice to know how beans behave and then choose
where to stop the roast based on that info.
Take care,
Ann
-- 
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