HomeRoast Digest


Topic: first roast - wish me luck (5 msgs / 186 lines)
1) From: Douglas Erickson
This is a multi-part message in MIME format.
Hi everybody,
First ... I'll admit to to being a long time lurker, first time poster.
After lots of reading and a really, really bad pound from Caribou, I =
decided to roast.  I just ordered some parts and the double sampler pack =
from SweetMarias.  Hope it arrives this weekend, then I'll choose my =
first victim. (err coffee to roast).  Oh yea, my equipment?  I'll be =
using an air popper, a thermometer probe, a timer, and a sink strainer, =
floor fan for cooling.  Pretty simple stuff.
Anyhow, does anybody have a recommendation for the first (couple of =
batches) from the sampler?  Ultimately my target?  I seem to prefer =
light roasts for making cold press.
Thanks,
Doug

2) From: Stephanie Baker
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Given that I'm incredibly new, and with even less equipment than you  
(I'm crazy and opted out of getting a thermometer probe) I decided I  
should butt in.
I got myself all worried about how much I was likely to screw it up  
and how my first batch was going to be terrible....and it just wasn't.
The local place I got my beans from suggested Ethiopian Harrar beans  
because I was new and they said it could deal with a wide variety of  
roasting levels.  Perhaps that's the best trait to look for.
Either way, I'm sure it'll work.  (either that or I have magical  
coffee powers, which would be cool but not likely)
Stephanie
On May 8, 2007, at 10:24 PM, Douglas Erickson wrote:
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Given that I'm incredibly new, =
and with even less equipment than you (I'm crazy and opted out of =
getting a thermometer probe) I decided I should butt in.
I got myself all worried = about how much I was likely to screw it up and how my first batch was = going to be terrible....and it just wasn't.  
The local place I got my = beans from suggested Ethiopian Harrar beans because I was new and they = said it could deal with a wide variety of roasting levels.  Perhaps = that's the best trait to look for. 
Either way, I'm sure it'll = work.  (either that or I have magical coffee powers, which would be = cool but not likely)
Stephanie = On May 8, 2007, at 10:24 PM, Douglas Erickson wrote:
Hi everybody, First ... I'll admit to to being a long time lurker, first = time poster. After lots of = reading and a really, really bad pound from Caribou, I decided to = roast.  I just ordered some parts and the double sampler pack from = SweetMarias.  Hope it arrives this weekend, then I'll choose my = first victim. (err coffee to roast).  Oh yea, my equipment?  I'll be = using an air popper, a thermometer probe, a timer, and a sink strainer, = floor fan for cooling.  Pretty simple stuff. Anyhow, does = anybody have a recommendation for the first (couple of batches) from = the sampler?  Ultimately my target?  I seem to prefer light roasts = for making cold press. Thanks, 
= --Apple-Mail-1-670329662--

3) From: Brett Mason
Doug, I love the South Americans - Brazils, Colombias, Peru...  My boss
loves the Indonesians - the Sulawesi Toraja, Sumatra, Java...
Do you have any known favorites?  Find the sample closest to those, and go
for it....
Brett
On 5/9/07, Douglas Erickson  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Lynne Biziewski
Doug -
Glad you are coming out of lurkdom, and even better that you are starting
roasting. Believe me, you'll never look back.
I believe that SM changes the sampler packs - that's what makes them so
appealing to even long time roasters. After you get the pack, report back to
the sages here (you will get about a million different opinions, of course ;
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Some coffees are a bit more forgiving when it comes to roasting (I roasted
one from Kenya in the beginning, which I quickly destroyed... Tom was so
kind when he replied to my note about the disaster.. I was sure it was the
coffee, not realizing my need for roasting experience!).
Don't forget - even if you totally ruin a batch (which you will most likely
seldom do), the cost is nothing compared to buying a cup of coffee retail.
Enjoy the slippery slope!
Lynne

5) From: Brian Kamnetz
Doug,
I would recommend a couple things.
First, a reminder of some things I am quite sure you know (you mentioned
doing a good share of reading), but I will mention this again to be sure. In
an air popper, if you want the roasts to go faster, use MORE beans. If you
want to slow the roasts, use LESS beans. If first snap starts, then goes
faster and faster until the beans are an oily, smoking mess, the roast is
racing, burning the outsides while the insides are still green, so use less
beans and the roast will go more slowly.
Second, with the first batches, go till you hear the first snaps of second
crack. If you try to go lighter, you may be under roasted. Once you have a
couple batches done to the first snaps of second, you can start backing off
and see what the difference is. Unmodified air poppers are sort of tough to
do light roasts with, at least in my experience.
Welcome to active participation on the list, and good luck!
Brian
On 5/9/07, Douglas Erickson  wrote:
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