HomeRoast Digest


Topic: Another Lurker Revealed (17 msgs / 635 lines)
1) From: Dave & Beth Kvindlog
This is a multipart message in MIME format.
Cookie's introduction, and the warm welcome you all gave her gave me an
idea.  Perhaps I should also make known my presence on Homeroast.
Let me introduce myself.  I'm Dave Kvindlog (loosen up the throat with a
great cup of coffee and say "Quin-log" with a thick Norwegian accent, and
you'll be really close to the right pronunciation.  I live in Cedar Rapids,
Iowa and work at Rockwell Collins as a Program Manager.
Brett Mason - a great friend, neighbor, and coworker - recently introduced
me to home roasting, SM coffee, and this list.  I have to say, the last
couple of weeks have been quite entertaining (and a bit enlightening too!).
I'm a relative newbie with only about 10 roasts under my belt in an air
popper.  It's been so fun and rewarding (but frustrating in such small
batches!) that I'm sure I'll be looking to move to  a drum roaster soon,
perhaps a knock-off of Brett's design.  Brett supplied me with my first few
pounds of green coffee, but I have my first order into Sweet Maria's for an
8-pack sampler that shipped yesterday (fingers crossed).  I'm definitely
ready to get rid of my blade grinder and move up to a burr grinder, probably
a Zass hand grinder since I can't afford an electric at this time.  I
generally brew via drip, but also have an old Cory vacuum pot that I love to
use too.
There you have it.  Another lurker revealed.
Looking forward to more interesting conversations with a very interesting
group,
Dave Kvindlog
Cedar Rapids, Iowa

2) From: Eddie Dove
Dave,
Welcome aboard!  Any friend of Brett's is a friend of ours!
Let us know which selections you receive in your sampler pack and how
you like 'em.
Welcome again from a fellow program manager ... and home roaster.
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/29/07, Dave & Beth Kvindlog  wrote:
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ew
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 to
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3) From: Brett Mason
Welcome Dave!
Hope you love it here as much as I do...
Brett
On 8/29/07, Dave & Beth Kvindlog  wrote:
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d
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s,
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duced
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).
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ew
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an
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bly
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Rick Copple
Hi Dave,
Welcome. I have an old Cory electric stainless steel vac pot too. My 
drip died, and currently I do all my brewing of pots in a Yama Vac Pot. 
Good stuff.
Glad to have you around.
-- 
Rick Copple

5) From: Stephen Carey
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Dave, welcome.  It sounds like you have been 
having fun.  I have only 21 roasts and I still 
love the fact that each roast is an adventure, 
never dull.  I too use a roaster that doesn't do 
real large roasts, the IR2, but it works for me, 
for now.  I have so much to learn about the 
beans, the types or roasts, how a slight change 
in one cycle of my profile can make a world of 
difference that it will be some time before I 
move on.  I also am the only one drinking the 
coffee, so the amount I get will last for a few 
days, giving me the chance to roast again.  And, 
I have found that the roast size, about 157 
grams, is perfect for gifting to someone for feedback or just for fun.
Great to have you here and as others have said, 
please share how you like your sample pack.
All the best,
Stephen
At 10:38 PM 8/29/2007, you wrote:
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Dave, welcome.  It sounds like you have been having
fun.  I have only 21 roasts and I still love the fact that each
roast is an adventure, never dull.  I too use a roaster that doesn't
do real large roasts, the IR2, but it works for me, for now.  I have
so much to learn about the beans, the types or roasts, how a slight
change in one cycle of my profile can make a world of difference that it
will be some time before I move on.  I also am the only one drinking
the coffee, so the amount I get will last for a few days, giving me the
chance to roast again.  And, I have found that the roast size, about
157 grams, is perfect for gifting to someone for feedback or just for
fun.
Great to have you here and as others have said, please share how you like
your sample pack.
All the best,
Stephen
At 10:38 PM 8/29/2007, you wrote:
Cookie’s introduction, and =
the
warm welcome you all gave her gave me an idea.  Perhaps I should
also make known my presence on Homeroast…
 
Let me introduce myself.  I’m Dave Kvindlog (loosen up the throat
with a  great cup of coffee and say “Quin-log” with a thick
Norwegian accent, and you’ll be really close to the right
pronunciation.  I live in Cedar Rapids, Iowa and work at Rockwell
Collins as a Program Manager.
 
Brett Mason – a great friend, neighbor, and coworker – recently
introduced me to home roasting, SM coffee, and this list.  I have to
say, the last couple of weeks have been quite entertaining (and a bit
enlightening too!).
 
I’m a relative newbie with only about 10 roasts under my belt in an air
popper.  It’s been so fun and rewarding (but frustrating in such
small batches!) that I’m sure I’ll be looking to move to  a drum
roaster soon, perhaps a knock-off of Brett’s design.  Brett supplied
me with my first few pounds of green coffee, but I have my first order
into Sweet Maria’s for an 8-pack sampler that shipped yesterday (fingers
crossed).  I’m definitely ready to get rid of my blade grinder and
move up to a burr grinder, probably a Zass hand grinder since I can’t
afford an electric at this time.  I generally brew via drip, but
also have an old Cory vacuum pot that I love to use too.
 
There you have it.  Another lurker revealed.
 
Looking forward to more interesting conversations with a very interesting
group,
 
 
Dave Kvindlog
Cedar Rapids, Iowa
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6) From: Robert Joslin
Dave AND BETH
     Welcome to the list.  I hope BOTH of you enjoy coffee!  Hope your
roasting adventures are interesting, fun and rewarded with some outstanding
results in the
cup.
Josh
On 8/29/07, Dave & Beth Kvindlog  wrote:
<Snip>
d
<Snip>
s,
<Snip>
duced
<Snip>
).
<Snip>
ew
<Snip>
an
<Snip>
bly
<Snip>
 to
<Snip>

7) From: Robert Gulley
Steve
Glad to hear you are enjoying your IR2 - your 
experience is what I am hoping for as well (just 
having fun trying new coffees, making little 
changes to see the impact, etc). I am very new to 
the list (about 2-3 days), and this is my first 
post. As someone else said, "Another lurker revealed"!
I am anxiously awaiting the arrival of my roaster 
- it's scheduled to arrive Tuesday (darned labor 
day interference!) I am glad to find so many people with a passion for=
 coffee!
Warm regards, (and hello to everyone else!)
Robert Gulley
At 08:55 AM 8/30/2007, you wrote:
<Snip>
 too.
<Snip>

8) From: Stephen Carey
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Welcome, Robert.  As you have probably already learned, even after 2 
or 3 days around here, the people are wonderful.  They are friendly 
and willing to share their experience so others can share in the fun 
of roasting, the joy of drinking a roast, and the pleasure at sharing a roast.
Please let us know when you get your roaster and how your first roast 
goes.  If you are anything like me you have done a lot of reading.  I 
am glad that I did, but in the end I found that so much of this is 
just getting in there and doing it.  Trust your senses, also.  I 
either design various profiles for a roast or take one that someone 
has shared, but I never take my eye of the chamber, my ear away from 
the roaster, or my nose - well, you get picture.  I really pay 
attention and many times I stop sooner than the profile I had planned.
Enjoy and really, keep us informed on how it goes.  If you are 
unhappy with your roasts, I promise you there are people here who can 
really help you out, no matter the problem.
Stephen
At 11:01 AM 8/30/2007, you wrote:
<Snip>
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Welcome, Robert.  As you have probably already learned,
even after 2 or 3 days around here, the people are wonderful.  They
are friendly and willing to share their experience so others can share in
the fun of roasting, the joy of drinking a roast, and the pleasure at
sharing a roast.
Please let us know when you get your roaster and how your first roast
goes.  If you are anything like me you have done a lot of
reading.  I am glad that I did, but in the end I found that so much
of this is just getting in there and doing it.  Trust your senses,
also.  I either design various profiles for a roast or take one that
someone has shared, but I never take my eye of the chamber, my ear away
from the roaster, or my nose - well, you get picture.  I really pay
attention and many times I stop sooner than the profile I had
planned.  
Enjoy and really, keep us informed on how it goes.  If you are
unhappy with your roasts, I promise you there are people here who can
really help you out, no matter the problem.
Stephen
At 11:01 AM 8/30/2007, you wrote:
Steve
Glad to hear you are enjoying your IR2 - your experience is what I am
hoping for as well (just having fun trying new coffees, making little
changes to see the impact, etc). I am very new to the list (about 2-3
days), and this is my first post. As someone else said, "Another
lurker revealed"!
I am anxiously awaiting the arrival of my roaster - it's scheduled to
arrive Tuesday (darned labor day interference!) I am glad to find so many
people with a passion for coffee!
Warm regards, (and hello to everyone else!)
Robert Gulley
--=====================_343464640==.ALT--

9) From: Robert Gulley
Steve
You are right - I have spent most of my spare time in the last week 
reading, reading, reading. Ultimately, as you say, everything comes 
down to jumping in there and doing it. I am grateful for the vast 
resources available to us through the Internet, and for the speed 
with which one can receive a response from people around the world - 
how great is that!
I am sure I will have a lot of questions along the way, but I really 
do anticipate the whole experience being a blast. My other hobbies 
are woodturning and cooking, and both have provided me with great 
enjoyment and the chance to make new friends along the way.
Robert
At 11:12 AM 8/30/2007, you wrote:
<Snip>

10) From: Les
Welcome Robert,
This is a fun list.
Les
On 8/30/07, Robert Gulley <2bopen4all> wrote:
<Snip>

11) From: Dave & Beth
This is a multipart message in MIME format.
<Snip>
<Snip>
adventures are interesting, fun and rewarded with some outstanding results
in the cup.
Josh  
Alas, while my wife drools whenever she smells the aroma of my fresh grind
or a pot brewing, she has never succumbed to the succulent taste of coffee.
One of these days I'll break her of her tea habit and convert her to the
better side of brew!
Dave
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Robert Joslin
Sent: Thursday, August 30, 2007 8:04 AM
To: homeroast
Subject: Re: +Another Lurker Revealed
Dave AND BETH
     Welcome to the list.  I hope BOTH of you enjoy coffee!  Hope your
roasting adventures are interesting, fun and rewarded with some outstanding
results in the cup.
Josh  
On 8/29/07, Dave & Beth Kvindlog  wrote: 
Cookie's introduction, and the warm welcome you all gave her gave me an
idea.  Perhaps I should also make known my presence on Homeroast.
Let me introduce myself.  I'm Dave Kvindlog (loosen up the throat with a
great cup of coffee and say "Quin-log" with a thick Norwegian accent, and
you'll be really close to the right pronunciation.  I live in Cedar Rapids,
Iowa and work at Rockwell Collins as a Program Manager. 
Brett Mason - a great friend, neighbor, and coworker - recently introduced
me to home roasting, SM coffee, and this list.  I have to say, the last
couple of weeks have been quite entertaining (and a bit enlightening too!). 
I'm a relative newbie with only about 10 roasts under my belt in an air
popper.  It's been so fun and rewarding (but frustrating in such small
batches!) that I'm sure I'll be looking to move to  a drum roaster soon,
perhaps a knock-off of Brett's design.  Brett supplied me with my first few
pounds of green coffee, but I have my first order into Sweet Maria's for an
8-pack sampler that shipped yesterday (fingers crossed).  I'm definitely
ready to get rid of my blade grinder and move up to a burr grinder, probably
a Zass hand grinder since I can't afford an electric at this time.  I
generally brew via drip, but also have an old Cory vacuum pot that I love to
use too. 
There you have it.  Another lurker revealed.
Looking forward to more interesting conversations with a very interesting
group,
Dave Kvindlog
Cedar Rapids, Iowa

12) From: stereoplegic
welcome. if anyone can help you find a good Zass, or Trosser for that 
matter, it's Brett (btw Brett, the Trosser you recommended shined on my 
Seattle road trip, and i discovered that a *$ iced grande/venti lid fits 
perfectly to keep the beans from flying out-mine has the copper 
bell-shaped open hopper). as for any other questions you might have, ask 
away, this is a wonderful group.
Dave & Beth Kvindlog wrote:
<Snip>

13) From: Cookie (Ann-Marie)
Hi, Dave. Glad I dragged you out!
  Cookie
 
 http://cookieknits.w=ordpress.com/
----- Original Message ----
From: Dave & Beth Kv=
indlog 
To: homeroast
Sent: W=
ednesday, August 29, 2007 9:38:37 PM
Subject: +Another Lurker Revealed
=
Cookie’s introduction, and the warm welcome you all gave her gave m=
e an idea.  Perhaps I should also make known my presence on Homeroast…
=
 
Let me introduce myself.  I’m Dave Kvindlog (loosen up the throat wit=
h a  great cup of coffee and say “Quin-log” with a thick Norwegian acce=
nt, and you’ll be really close to the right pronunciation.  I live in Ced=
ar Rapids, Iowa and work at Rockwell Collins as a Program Manager.
 
Br=
ett Mason – a great friend, neighbor, and coworker – recently introduce=
d me to home roasting, SM coffee, and this list.  I have to say, the last c=
ouple of weeks have been quite entertaining (and a bit enlightening too!).=
 
I’m a relative newbie with only about 10 roasts under my belt in a=
n air popper.  It’s been so fun and rewarding (but frustrating in such sm=
all batches!) that I’m sure I’ll be looking to move to  a drum roaster =
soon, perhaps a knock-off of Brett’s design.  Brett supplied me with my f=
irst few pounds of green coffee, but I have my first order into Sweet Maria=
’s for an 8-pack sampler that shipped yesterday (fingers crossed).  I’m=
 definitely ready to get rid of my blade grinder and move up to a burr grin=
der, probably a Zass hand grinder since I can’t afford an electric at thi=
s time.  I generally brew via drip, but also have an old Cory vacuum pot th=
at I love to use too.
 
There you have it.  Another lurker revealed.
=
 
Looking forward to more interesting conversations with a very interesti=
ng group,
 
 
Dave Kvindlog
Cedar Rapids, Iowa

14) From: Cookie (Ann-Marie)
Stephen, I wish there were some kind of a beginner's seminar weekend around=
 here I could go to. I think having a couple of more experienced roasters a=
ctually show me some of the things I am trying to do would really help.
 =
 Cookie
 
 http://cookiestitches.blogspot.com----- Origi=
nal Message ----
From: Stephen Carey 
To: homer=
oast
Sent: Thursday, August 30, 2007 7:55:04 AM
S=
ubject: Re: +Another Lurker Revealed
Dave, welcome.  It sounds like yo=
u have been having fun.  I have only 21 roasts and I still love the fact th=
at each roast is an adventure, never dull.  I too use a roaster that doesn'=
t do real large roasts, the IR2, but it works for me, for now.  I have so m=
uch to learn about the beans, the types or roasts, how a slight change in o=
ne cycle of my profile can make a world of difference that it will be some =
time before I move on.  I also am the only one drinking the coffee, so the =
amount I get will last for a few days, giving me the chance to roast again.=
  And, I have found that the roast size, about 157 grams, is perfect for gi=
fting to someone for feedback or just for fun.
Great to have you here =
and as others have said, please share how you like your sample pack.
A=
ll the best,
Stephen
At 10:38 PM 8/29/2007, you wrote:
Co=
okie’s introduction, and the warm welcome you all gave her gave me an ide=
a.  Perhaps I should also make known my presence on Homeroast…
 
Let =
me introduce myself.  I’m Dave Kvindlog (loosen up the throat with a  gre=
at cup of coffee and say “Quin-log” with a thick Norwegian accent, and =
you’ll be really close to the right pronunciation.  I live in Cedar Rapid=
s, Iowa and work at Rockwell Collins as a Program Manager.
 
Brett Maso=
n – a great friend, neighbor, and coworker – recently introduced me to =
home roasting, SM coffee, and this list.  I have to say, the last couple of=
 weeks have been quite entertaining (and a bit enlightening too!).
 
I=
’m a relative newbie with only about 10 roasts under my belt in an air po=
pper.  It’s been so fun and rewarding (but frustrating in such small batc=
hes!) that I’m sure I’ll be looking to move to  a drum roaster soon, pe=
rhaps a knock-off of Brett’s design.  Brett supplied me with my first few=
 pounds of green coffee, but I have my first order into Sweet Maria’s for=
 an 8-pack sampler that shipped yesterday (fingers crossed).  I’m definit=
ely ready to get rid of my blade grinder and move up to a burr grinder, pro=
bably a Zass hand grinder since I can’t afford an electric at this time. =
 I generally brew via drip, but also have an old Cory vacuum pot that I lov=
e to use too.
 
There you have it.  Another lurker revealed.
 
Look=
ing forward to more interesting conversations with a very interesting group=
,
 
 
Dave Kvindlog
Cedar Rapids, Iowa

15) From: Stephen Carey
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Cookie, you and me both.  It is kind of like doing it blind, there is 
a lot of interpretation we have to do from words into a roast!  I am 
lucky in that I am friends of a very good roaster at an independent 
coffee shop near here and, also where my mother lives, in Western New 
York.  But, I would love to have a true expert weekend, where we 
could soak up a lot of experience from others and get hands on 
experience with them.
However, this is what I have and it is working out okay.  My last 
roast turned out very well.  I liked it and the numerous people I let 
try it really were in awe, and it was sincere, but imagine how it 
could be if I had experienced a weekend such as you describe.
For now, it is this list and I pay a lot of attention and take the 
positive notes and the suggestions that are different than I may have 
done something.
I bet you really learn and become quite good, just a gut feel.
All the best for you and your roasts,
Stephen
At 11:42 AM 9/4/2007, you wrote:
<Snip>
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Cookie, you and me both.  It is kind of like doing it
blind, there is a lot of interpretation we have to do from words into a
roast!  I am lucky in that I am friends of a very good roaster at an
independent coffee shop near here and, also where my mother lives, in
Western New York.  But, I would love to have a true expert weekend,
where we could soak up a lot of experience from others and get hands on
experience with them.
However, this is what I have and it is working out okay.  My last
roast turned out very well.  I liked it and the numerous people I
let try it really were in awe, and it was sincere, but imagine how it
could be if I had experienced a weekend such as you describe.
For now, it is this list and I pay a lot of attention and take the
positive notes and the suggestions that are different than I may have
done something.
I bet you really learn and become quite good, just a gut feel.
All the best for you and your roasts,
Stephen
At 11:42 AM 9/4/2007, you wrote:
Stephen, I wish there were some
kind of a beginner's seminar weekend around here I could go to. I think
having a couple of more experienced roasters actually show me some of the
things I am trying to do would really help.
  Cookie
 
 
http://cookiestitches.blogspot.com--=====================_91199281==.ALT--

16) From: Brian Kamnetz
Cookie,
I know the feeling. When I started roasting I wanted to improve my
roasting skills to adequate very quickly. That was not a realistic
goal for me, fumbling around by myself in the boonies of New Mexico,
and therefore I was setting myself up to fail. I became quite
frustrated when my roasts were awful. I was roasting in an air popper,
and after repeated pleas to this list someone told me that I needed to
cut down the volume of beans in my roasts. Cutting how much I was
roasting in a batch helped me to turn the corner. It would have been
way easier if an experienced roaster would have been there to say
"Whoa, that is too many greens", and so I can relate to what you are
saying. But be patient, keep some of the best roasted coffee you can
buy around so that you can have passable coffee while you are learning
to roast, keep buying greens from Tom and Maria, and soon the best
roasted coffee available to you will be the coffee you yourself are
roasting.
Brian
On 9/4/07, Cookie (Ann-Marie)  wrote:
<Snip>

17) From: Stephen Carey
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Brian, wow, well put.  You really give us all hope with that great 
story of success.  Thank you.
At 12:39 PM 9/4/2007, you wrote:
<Snip>
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Content-Type: text/html; charset="us-ascii"
Brian, wow, well put.  You really give us all hope with
that great story of success.  Thank you.
At 12:39 PM 9/4/2007, you wrote:
Cookie,
I know the feeling. When I started roasting I wanted to improve my
roasting skills to adequate very quickly. That was not a realistic
goal for me, fumbling around by myself in the boonies of New Mexico,
and therefore I was setting myself up to fail. I became quite
frustrated when my roasts were awful. I was roasting in an air
popper,
and after repeated pleas to this list someone told me that I needed
to
cut down the volume of beans in my roasts. Cutting how much I was
roasting in a batch helped me to turn the corner. It would have been
way easier if an experienced roaster would have been there to say
"Whoa, that is too many greens", and so I can relate to what
you are
saying. But be patient, keep some of the best roasted coffee you can
buy around so that you can have passable coffee while you are
learning
to roast, keep buying greens from Tom and Maria, and soon the best
roasted coffee available to you will be the coffee you yourself are
roasting.
Brian
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