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Topic: a couple of questions about dry-processed coffees (8 msgs / 243 lines)
1) From: DeCambre.Peter
I will be out of the office starting  11/26/2002 and will not return
until 12/02/2002.
I will respond to your message when I return.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Robert D. Crawford
Thus far in my roasting adventures, everything has been wet-processed.
I think I want to try the Brazil Screen-Dried Moreninha Formosa.  I do
have a few questions though.
1.  If I understand correctly, the beans must be inspected before
roasting to remove possible stones.  How common is this and are the
stones easily recognized and culled?  It seems to me that stones that
are either significantly larger or smaller would get caught in the
screens used for sorting the coffees, making the stones very similar in
size to the beans.  Perhaps I do not understand the process.
2.  There are beans that must be removed pre-roast to prevent ruining
the roast, I believe.  How common is this?  How hard are the beans to
spot.  Are the variations distinct?
One thing I need to mention.  For those of you who don't know, I am
partially blind.  I can use a magnifier and clearly read the SM labels.
If any of you can speak on how difficult it might be for me to sort out
these issues, please do so.  If any of you wish to simulate the
experience I might have just imagine you can only inspect about a 1.5 -
2 inch area of beans at high magnification, meaning that focal range is
measured at around .5 inches (moving the magnifier or my head more than
about .5 inches takes the item completely out of focus).
Any help you can offer is highly valued.
Robert D. Crawford                                     robdcraw
You have Egyptian flu: you're going to be a mummy.

3) From: Vicki Smith
Robert, I've never really inspected my beans before roasting, but I do 
pay attention to them after they are roasted, both looking for stones 
(which I am pretty sure my grinder would not like) and culling out beans 
that don't look right to me. My assumption has been that stones will 
stand out more clearly amidst a pile of roasted beans than they might in 
I have, btw, after roasting a whole lot of dry processed coffee, never 
yet come upon a stone. I still check, but so far, so good.
Robert D. Crawford wrote:

4) From: Tom Ulmer
You will find defects and foreign material in both wet and dry processed
coffee. Yemeni dry-processed should always be inspected in my opinion. 
The Brazil Screen-Dried Moreninha Formosa is a delightful coffee and I saw
no evidence that would necessitate close inspection. I hope you enjoy it.
The coffees offered by our host are very low in defects and foreign
materials comparatively speaking and do not require much inspection.
Given your vision difficulties I would not concern myself with sorting the
green coffee. If you can notice the odd dark brown or black bean give them a

5) From: Robert D. Crawford
Thanks to everyone for the replies.  I'll go ahead and get my order
together and include this bean.
As concerns the quality of beans supplied by SM, I feel that Tom does a
superb job of selecting only the best beans for our pleasure.  I asked
because I seem to remember that somewhere on the site it was mentioned
that DP greens need more attention than WP.
I can't believe I was thinking about having to cull the beans for rocks
_before_ roasting.  /* banging head on desk */
Thanks again for all the help,
Robert D. Crawford                                     robdcraw
Horner's Five Thumb Postulate:
	Experience varies directly with equipment ruined.

6) From: Floyd Lozano
I sorted through some 'second source' harar and found 3 or 4 rocks in 2
lbs.  I roasted it as best I could and gave it away.
A friend I work with from Peru just got some green coffee shipped to her.  I
had asked for some when last she visited her family.  Well, I got that
coffee today, and let me tell you, if you have never seen how the other half
lives you have no idea how good you have it.  I saw just about every
possible defect in this 1.5# bag of greens.  I'm going to cull out as much
of the junk as I can and roast it though, just to see what good milling and
sorting could do for this farmer.  He handles everything himself, since he's
so small, and from the looks of things, that includes the milling, much to
his disadvantage.  It's a far cry from the Columbia CoE #12 El Descanso I
roasted this weekend.  Sometimes you (I) take for granted being able to
unzip the bag and dump it in the drum without a care because you know
there's nothing wrong with the coffee.
On 7/2/07, Robert D. Crawford  wrote:

7) From: raymanowen
"... the beans must be inspected before roasting to remove possible stones."
You could do that with your eyes closed. The stones don't smell like coffee.

8) From: Michael Mccandless
And a lot harder to chew.
On 7/2/07, raymanowen  wrote:

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