HomeRoast Digest


Topic: Tom's stash-green tea comments (6 msgs / 165 lines)
1) From: Stephen Carey
Tom's recent newsletter on stashes too large came just in time.  The 
reason he cited to keep it somewhat down in size for how one roasts 
was the option to try new kinds.  Now, for me, they are all new.  So, 
I stopped mine at a too large, but world round, stash of 34 
pounds.  I roast a good amount for myself, five of that if for my 
mother, much will go to friends.  Yet, I still will have too much to 
buy some of the new coffees coming in.  The comfort to me is that 
almost every coffee I have is new to me.
Tom, thanks for your help in guiding us, or at least me, to the size 
of a stash.  It so depends on how much we use.  I now roast if for a 
group I have here every week, sans traveling weeks.  For a while I 
thought, what a waste, use canned, but then I didn't drink any.  That 
was STUPID in too many ways to think of.
I am sure most of this was old news for many of you, but for us new 
comers, and again, maybe just me, it was timely, well written (it 
holds the passion that is here at SMs), and full of solid 
suggestions.  They were not commands or orders, just some ideas.  The 
way we should share on this list.
Thank you Tom and all who helped you.
Stephen

2) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Your welcome ... I hope the newsletter comments were useful. As I 
point out there, I wish there could be a better notification system 
of what's coming, but then again I am never entirely sure how the 
anticipated quality of an incoming lot will match it's actual 
arrival, which is why some brokers hate me: I reject a lot of coffee. 
That leverl of uncertainty is just another reminder that we are 
dealing with a crop, with an agriculture product, and it's in the 
nature of things to expect flux, I suppose.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

3) From: Gail Shuford
Better to err on the side of quality than predictability!
On Sep 19, 2007, at 2:38 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>

4) From: Robert Gulley
Tom
I have come to appreciate variety and seasonal things the more I grow 
older. My family never had much in the way of traditions, 
particularly when it came to the holidays. I was introduced to 
tradition and waiting for good things, perhaps 10 years ago now, by a 
friend of mine - his grandmother made pizelles (sp?) every year 
around Christmas. I am like a little kid waiting for Santa as I wait 
to get "the call" that the pizelles are made and that there is a 
batch with my name on it! (Talk about the perfect treat with a good cuppa!)
So I for one love the fact that every season/month/week is an 
adventure in coffee - I am just thankful you and your family do such 
a wonderful job for us as you painstakingly mull over the right 
batches to purchase. And I read with fascination your descriptions 
and the weblog and the newsletters (I've already read a number of the 
past issues).
A big THANK YOU from a more than satisfied newbie!
RG
At 06:38 PM 9/19/2007, you wrote:
<Snip>

5) From: Stephen Carey
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And Tom, I am sorry I said "stash-green tea comments."  I have to 
have green tea each day (every man over 40 ought to consider it) and 
I just missed type from coffee to tea - very sorry.
At 06:38 PM 9/19/2007, you wrote:
<Snip>
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And Tom, I am sorry I said "stash-green tea
comments."  I have to have green tea each day (every man over
40 ought to consider it) and I just missed type from coffee to tea - very
sorry.
At 06:38 PM 9/19/2007, you wrote:
Thank you Tom and all who helped
you.
Stephen
Your welcome ... I hope the newsletter comments were useful. As I point
out there, I wish there could be a better notification system of what's
coming, but then again I am never entirely sure how the anticipated
quality of an incoming lot will match it's actual arrival, which is why
some brokers hate me: I reject a lot of coffee. That leverl of
uncertainty is just another reminder that we are dealing with a crop,
with an agriculture product, and it's in the nature of things to expect
flux, I suppose.
Tom
--
                 
"Great coffee comes from tiny roasters"
           Sweet
Maria's Home Coffee Roasting  -  Tom & Maria
                     
http://www.sweetmarias.com              
Thompson Owen george_at_sweetmarias.com
    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA
94607 - USA
           
phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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6) From: Larry Johnson
Ditto, Gail. I'm with you on that one.
On 9/19/07, Gail Shuford  wrote:
<Snip>
-- 
Larry J


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