This is a multi-part message in MIME format.http://www.azcentral.com/home/food/articles/0613fodcoffeeroasting.htmlOh boy.get ready to rip this one apart. I think my favorite quote from this is how the roaster "takes his with cream, sugar and Ovaltine, thank you very much". Wow. That's terrific. At least they mention CoffeeGeek. -AdkMike
Ovaltine? well he may not be an astronaut but sounds like he's sure out there huh? aaron
On 6/14/07, Michael Irrera wrote: <Snip> If I roasted like this: five to eight minutes, they make the sound of bursting popcorn kernels. Another three to five minutes later, the beans erupt into a second round of applause. After a few more minutes, the seeds are ready to be dumped I would cut it with sugar, cream and Ovaltine too! Brian
--Apple-Mail-8--467179681 Content-Transfer-Encoding: quoted-printable Content-Type: text/plain; charset NDOWS-1252; delsp=yes; format=flowed Do you have to rest the Ovaltine prior to use? or just throw it in with the grinds and brew away? Dave On Jun 14, 2007, at 2:57 PM, Michael Irrera wrote: <Snip> <Snip> <Snip> --Apple-Mail-8--467179681 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset NDOWS-1252 Do you have to rest the = Ovaltine prior to use? or just throw it in with the grinds and brew = away?
Exactly!!! Michael ---- Brian Kamnetz wrote: <Snip>
<Snip> Unfortunately, this is how I have experienced EVERY independent roaster I have met over the last several years. It seems that there is some rule that if it isn't about one step away from charcoal, then it really isn't "roasted." Who taught them that? If this guy is using the web as his tutor, then he sure hasn't been reading in the same places I have! Man...spend thousands on a roaster and accessories just to make burned coffee. Go figure. I could do that for much less than that! You folks (and the good folks at Sweet Marias) convinced me to try lighter roasts...and I thank you for that! You have completely spoiled me for good coffee (see Jason's post: "+Semi-OT (Kidding) Why I hate SweetMaria's let me count the ways"), but I still thank you Kirk
I'll have to give the guy a pass. After all, he is hanging out on Hilton Head Island wearing a Hawaiian shirt, roasting coffee . and we are sitting in front of a computer. Sure, it's a somewhat sophomoric article, but it might get more people thinking about home roasting, which is not bad. John
Good point. It'd be nice to be on Hilton Head. But the premise of the article, at least at the start, seems to be 'more people are homeroasting'. And then the whole article is about said Hawaiian shirt-clad guy burning coffee _professionally_. About all she actually says about homeroasting is: "Now that personal roasters are on the market for less than $100, more caffeine devotees are buying the machines so they can add roasting to their repertoire of coffee-consumption skills." If I'm reading this wondering what the $100 machines are, the article should tell me something more about them, which it doesn't. And I am actually wondering what these "little machines for $89 to $99" are. I guess since Judge "harnessed his coffee prowess through Web sites about java", he knows all. And how can you harness prowess through a Web site? Gather knowledge, maybe, but I don't know that you can harness prowess. Ok, ok, I'll leave her alone now. I'm sure she's just a nice reporter doing a fluff piece that doesn't know any better. -AdkMike
This reminds me... <Snip> I picked up some roasted coffee from a fellow in the Smokies a couple weeks back. I froze it on returning home and have started grinding/brewing it. Now, the fellow roasting the coffee loved what he was doing. He was set up with a beautiful year-old red Ambex 5-kilo roaster with all the proper exhaust fixtures, safety gear, appropriate control mechanisms, wore a timer around his neck and had another sitting on a stool by the roaster. He seemed to know and understand the differences between varietals. He had a nice collection of greens in bins and bags. He seemed to appreciate the subtleties each kind of bean could offer. He told me he had different profiles for each bean he roasted and he always used the same mass of beans for each roast in the Ambex so he could stay more consistent. He stated that there were some coffees he didn't buy, because "if it isn't good in the cup, it doesn't matter if it is popular." I liked that attitude had high expectations. In fact, I had found the shop when the sweet aroma that happens just around 1st crack came wafting through the air in a parking area close by. I told my wife that it smelled "sweet" and it was something like the Yirg (Misty Valley) I had just roasted at home a day or so before. We entered the shop to see him dumping a recently cooled load into a storage bin -- and that's when I started chatting with him. It had been a Yirg after all! (good nose that day!)...and he was just reloading with a Harrar! As we chatted, I watched and listened during the roast, picked up a couple of bags from coffee roasted yesterday (Rwanda Bourbon and a house blend, heavy on Sumatra), paid the girl behind the counter for the coffee to let him know I appreciated his independent spirit and to help support the craft, smelled that sweet smell just before and during 1st crack, and then waited a few minutes for him to pull the load at a FC roast just into 2nd snap (my favorite for Harrar)...and waited...and waited...and waited some more... He kept chatting with me the entire time and I thought I may have distracted him, but in a bit (a long time after I smelled the 1st crack aroma, and that was delayed to me because of venting) an alarm went off and he dumped a batch of shiny Harrar into the cooling tray. At least a Vienna roast, probably darker. I asked to see a couple other roasts he had made that day. He popped open a Costa Rica Tres Rios variety, the Yirg I had smelled before, some Sumatra, and a house blend. They all looked exactly the same color and all were oily or had oily specks after only as little as a 1/2-hour rest. Now some of you like darker roasts, and I understand that, but I expect the more delicate CR to only show some oil specks after a day or more of resting after a FC+ roast. I also expected there to be a *difference* from variety to variety as there should have been a different profile for the Harrar when compared to the "traditionally" more darkly roasted Sumatra. My bad... We cut the visit off at that point under some excuse about needing to get back on the road -- I left with the coffee I had bought, rather than seem disrespectful. I decided to be a sport and to give it a try when we got back home. All I taste in the Rwanda Bourbon is the "roast." It is a dark and oily French roast and tastes just like Starbucks. Yeah, yeah, I know some of you (probably Mike Mc ) will tell me I should have handed the bags of coffee back to the guy and told him what I thought, but hey, I was on vacation and I am already a fairly non-confrontational guy. I won't use the e-mail on the card he gave me to order more. I have a friend who LOVES *$ coffee. He's really going to like the (unopened) pound of Black Bear Blend he's about to receive. I really wish I had spent that money on SM greens! Kirk
John Moody wrote: <Snip> I respect the guys posting here who live in Kona and know good coffee. And Kona has surf to go with the real Hawaiian shirts. This Hilton Head guy is a "kook".
...figures... I wonder if Ovaltine paid to be mentioned in the same sentence.... Brett On 6/14/07, Michael Irrera wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
A hot Milo with a shot of espresso might not be too bad...
Will Rogers reportedly said something along the lines of "The problem isn't what people don't know; the problem is what people know that ain't so." All coffee drinkers think they know about coffee. The problem is, a lot of what they "know" ain't so. For example, to make a good batch of coffee, all you need to do is to dip some grounds out of a can and into your Mr. Coffee. All of us, probably, have at some time or other wondered whether to answer a question about coffee, because the answer is complex, with many pieces of the answer contrary to what people think they know about coffee, and the explanation can take a lot of energy, and in the end some people are not receptive to the info. I agree that this reporter is trying to write a fluff piece about coffee, and we need to cut her some slack. Her problem is that she is starting from a framework of understanding that is generally in error, and these come through in her piece. I agree also that it is beneficial to have even articles such as this one circulating, because, if nothing else, they are likely to alert some people to the notion that you can roast your own coffee. From there it is a short hop to Google. Brian On 6/14/07, Michael Irrera wrote: <Snip>
I like this guy. He's one of us and making a living doing what I dream about. ********************* Ed Needham® "to absurdity and beyond!"http://www.homeroaster.com(include [FRIEND] in subject line to get through my SPAM filters) ********************* <Snip>
From the article: "You have to hear it," Judge said. "It's all about the cracks." For me, cracks is a secondary indicator. Temperature is tertiary since I can't measure it well. I have to pretty much rely on smell to determine doneness until I find a good way to measure temp in my cheapo grill. I don't know what he got for a grill and drum for $1200 but he seriously overpaid - how much grill do you need in S.C.? Isn't it always warm? A brand spankin new setup from RK plus a grill might set you back like $700 for the commercial strength gig. My Target brand grill with 2 burners on does fine in summer, and that's at low or minimum setting (it's on sale this week for $169, you can get 10% off that with a new Target card and requires only slight [drill 2 holes] modification to add on the 'universal' spit kit) I admire the passion and that he actually bellied up to the bar and is making a living at the roasting thing, but it sounds like I do a better roast than him, and that's not saying a lot! As for the cream and sugar and Ovaltine, htf do you even taste the coffee? Every roaster should at least know what the stuff tastes like bare and naked, then dress it up as you like for enjoyment! -F On 6/16/07, Homeroaster wrote: <Snip>
On 6/19/07, Floyd Lozano wrote: <Snip> While we are not certain of the "goodness" of his roast, I'd bet it is FAR, FAR better in the cup than "4$" standard overdone and stale stuff. And BTW, does he tell you how you should enjoy your coffee? :-) Justin