HomeRoast Digest


Topic: A True Roaster's Dilemma (16 msgs / 600 lines)
1) From: David Morgenlender
I keep running into this really tough problem to deal with.  I was just =
trying
to decide what beans (decaf & regular) to roast tomorrow.  I look at my =
green
beans inventory list & especially consider all the new wonderful sounding=
 beans
I've purchased ... then I look at the arrival dates of my older beans.  =
Oops,
many of them are approaching or exceeding 12 months old (regular) & 6 =
months old
(decaf).  This problem is compounded since I only recently realized 6 =
months,
rather than 12 months, is a more reasonable life expectancy for decafs.  =
Now the
older beans are certainly good ones (assuming not stale yet), but there =
are a
couple of new Konas I've never tried, some Brazils I've never tried, some=
 COE,
etc.  There's a lot I haven't tried since I've only been roasting for =
about 6
months!  This is a tough hobby to deal with! :)  
Today I was well disciplined & chose 4 of my older beans:
	Nicaragua Limoncillo
	Rwanda Resenyi
	Sulawesi Toraja Decaf
	Mexican Organic Chiapas Decaf
I guess I won't be entirely in sacrifice mode this time, since I've only
actually roasted the Mexican ... & that was just once (& I've really =
wanted to
try the Nic.).  :)
Dave
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Dave Morgenlender
e-mail: dmorgen
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2) From: L. Michael Fraley, MD
Hey David,
My wife and I really enjoy the Limoncillo.  I hope you do too.
Michael
On Apr 14, 2007, at 8:24 PM, David Morgenlender wrote:
I keep running into this really tough problem to deal with.  I was just 
trying
to decide what beans (decaf & regular) to roast tomorrow.  I look at my 
green
beans inventory list & especially consider all the new wonderful 
sounding beans
I've purchased ... then I look at the arrival dates of my older beans.  
Oops,
many of them are approaching or exceeding 12 months old (regular) & 6 
months old
(decaf).  This problem is compounded since I only recently realized 6 
months,
rather than 12 months, is a more reasonable life expectancy for decafs. 
  Now the
older beans are certainly good ones (assuming not stale yet), but there 
are a
couple of new Konas I've never tried, some Brazils I've never tried, 
some COE,
etc.  There's a lot I haven't tried since I've only been roasting for 
about 6
months!  This is a tough hobby to deal with! :)
Today I was well disciplined & chose 4 of my older beans:
	Nicaragua Limoncillo
	Rwanda Resenyi
	Sulawesi Toraja Decaf
	Mexican Organic Chiapas Decaf
I guess I won't be entirely in sacrifice mode this time, since I've only
actually roasted the Mexican ... & that was just once (& I've really 
wanted to
try the Nic.).  :)
Dave
=======================================================
Dave Morgenlender
e-mail: dmorgen
=======================================================

3) From: Eddie Dove
I'll have to agree with Stereo ... I really enjoyed the Limoncillo.
Need to clear your shelves of the Centrals since the new crops are
coming ...
Let us know your cupping results!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/14/07, David Morgenlender  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/14/07, David Morgenlender  wrote:
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4) From: stereoplegic
i really enjoyed the Nicaragua Limoncillo. i got it in my first and 
second sampler packs. sorry no profiles as i was just getting started 
then. i do remember it tasting great right out of the roaster and 
getting better and better after that.
 
dmorgen wrote:
<Snip>

5) From: Pete
Hey Dave,
I'm taking a poll.  I'm a newbie, I've only roasted one batch of Tanzania 
Mount Meru Nkoanekoli thus far.
How do you store your green beans?
Pete

6) From: David B. Westebbe
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Dave - 
Just roast whatever you are most interested in tasting.  Unless you have
huge quantities of "old" beans, there is no reason to worry - they are not
that expensive, they do not deteriorate all that quickly, and someday,
you'll likely run out of new, fresh beans, and you'll be glad you have some
good stuff in reserve while you wait for a new shipment.
Reasonably well stored greens will not deteriorate past "still pretty good"
for a LONG time, and in the meantime, you'll maximize your enjoyment of the
new, interesting acquisitions.

7) From: David Morgenlender
You answered one of my questions before I even asked it ... how long to =
rest the
Limoncillo.  I'm going to be roasting shortly.  I may break my unofficial=
 rule
of only 1 mug of caffeinated per day!
When you roast "right out of the roaster", do you cool it first?  I =
haven't done
this since I first started & was so eager to taste homeroast I couldn't =
wait.
At that point my roasting was somewhat random, and it still tasted much =
better
than the swill I was used to!  Now I think (hope?) I'm a little more =
discerning!
:)
Dave
On Sat, 14 Apr 2007 20:29:32 -0500, you wrote:
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just trying
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my green
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sounding beans
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  Oops,
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months old
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months,
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decafs.  Now the
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there are a
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some COE,
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about 6
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only
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wanted to
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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8) From: Eddie Dove
Yes, cool the beans thoroughly first, then brew.
Eddie
On 4/15/07, David Morgenlender  wrote:
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-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

9) From: David Morgenlender
Unfortunately (or maybe fortunately) I've got more Centrals than I can =
finish
within many months (& that's with drinking nothing but Centrals)!  But =
the vast
majority are beans I'm really eager to roast ... including Blue Questzal =
& COE's
I've never tried, and almost 2 lbs. of Gesha which I haven't roasted in =
months.
I saw Tom's mention of many new Centrals coming in, and I'm already =
tempted by
the CR's.  But I haven't come up with a workable strategy yet for =
surviving the
arrival of new beans from she (who thinks she) controls our finances!  :)=
  I'm
sure I'll come up with something;  I just hope the best beans are still
available!
I think the only way out of this dilemma is to start drinking more than =
my 1
large mug of caf. coffee (or 3 double shots of espresso) per day!  I'll =
either
be wired all the time or have to increase my running a lot to burn off =
the edge.
But it just might be worth it! :)  (I don't really need to sleep, do I?)
Back in my serious running days any time I felt I had imbibed too much =
caffeine,
I just needed to go out on a medium or long run, and I'd come back =
totally
mellow.  Now I'd come back in great pain or at least carried by somebody =
else!
:)
Now if I would just get away from this computer, I'd start roasting!
Dave
On Sat, 14 Apr 2007 19:36:36 -0500, you wrote:
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Dave Morgenlender
e-mail: dmorgen
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10) From: David Morgenlender
Originally, I stored them in the original plastic bages in which they =
arrived,
stacked on our dining room table.  But just prior to Thanksgiving dinner,=
 for
some reason, I had to move the bags into a storage unit with removable =
sliding
baskets, which I had purchased at the Container Store.
Then for awhile, I ordered green beans with the SM cloth bags.
A short time later I bought a FoodSaver.  So I now vacuum pack the green =
beans
in FS plastic bags (which I make from 8" plastic rolls).  All new beans =
get
stored in the storage unit this way;  I'm gradually bagging previously =
purchased
beans this way.  For beans of which I've purchased more than my usual 2 =
lbs,
I'll store a large amount of the FS'd beans in a cardboard box now =
sitting in
our family room, but which I intend to move to the basement, where it's =
cool &
dark.  So far this approach has worked well ... but I've only opened 1 or=
 2 of
these bags (which get resealed), and with newer beans, so it's not a very=
 good
test yet.
Dave
On Sun, 15 Apr 2007 12:01:12 -0400, you wrote:
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Tanzania 
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sounding 
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months 
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 Now 
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are 
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some 
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about 
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wanted 
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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11) From: David Morgenlender
I like that approach!  Actually, it brings up another good reason for =
doing this
... to use the more expensive beans on the earlier side, to maximize =
their
freshness.
Dave
On Sun, 15 Apr 2007 12:49:52 -0400, you wrote:
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not
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some
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good"
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the
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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12) From: miKe mcKoffee
Fortunately you discovered your "problem" before stash had swelled to over
2&1/2 years supply! Which in my (or our as in Debi & my) case meant peaked
at over 250# stash. Took about 3 years to get it back down to 1 year target
about 100# stash on hand what with being impossible to totally not order any
new greens along the way.
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/
<Snip>

13) From: David Morgenlender
Mike,
You have an "advantage".  I probably only go through 40-60 lb. a year.  =
So
unless I roast in tiny batches, I don't get to try nearly as many coffees=
 as I'd
like.  That costs me less, but at the price of fewer coffees! :)
250 lb. is definitely impressive!
Dave
On Sun, 15 Apr 2007 13:51:29 -0700, you wrote:
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over
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peaked
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target
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 any
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must
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enlightenment
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before.
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
==========================
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Dave Morgenlender
e-mail: dmorgen
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14) From: David Morgenlender
I tried the Limoncillo yesterday after it cooled from roasting.  I brewed=
 it in
a SwissGold one cup.  It got better as it cooled & I thought it was =
pretty good,
but no chocolate or lime.  Then quite awhile later I noticed there was =
still a
little in the cup, which had cooled down to room temperature.  Terrific! =
 Milk
chocolate & lime!  I imagine it will get even better as it rests.
Dave
On Sun, 15 Apr 2007 13:31:39 -0400, you wrote:
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finish
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the vast
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 & COE's
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months.
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tempted by
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surviving the
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:)  I'm
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my 1
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either
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the edge.
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caffeine,
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totally
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 else!
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unsvbscribes) go to =http://sweetmarias.com/maillistinfo.html#personalsettings==========================
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Dave Morgenlender
e-mail: dmorgen
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15) From: Brian Kamnetz
When I was brewing with a FP I used to purposely leave a couple swallows in
a cup on my kitchen counter, just for the experience you describe. Hard to
imagine that many times the sips that taste the best are room temp and from
a cup that has been sitting out for 8 or 10 hours!
Brian
On 4/16/07, David Morgenlender  wrote:
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16) From: stereoplegic
the first time i got blueberries in the cup (harrar) was after it had 
cooled a bit.
bkamnetz wrote:
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