HomeRoast Digest


Topic: stash/grinder? (37 msgs / 1575 lines)
1) From: Gerald Newsom
You'll get a lot of different suggestions as to how to roast "a little more
coffee".  My suggestion is a heat gun with a stainless steel mixing bowl.
And it just so happens that a cup and a half of beans is about what I roast
these days.  The cost of this roasting method will be lower than most of the
other methods, too.
On 9/24/07, Frank Awbrey  wrote:
<Snip>

2) From: Brett Mason
Hi Frank,
The Heat Gun / Dog Bowl method is loved by many, so do consider that.
Other means include Skillet / wok roasting.  I have done lots of that, but a
big challenge is that the heat doesn't surround the bean, it's on one side
only, so you have to lift and fold and stir to even out the roast.  I like
both these methods for getting a true "hands-on" understanding of the
roast.
Also on the stove can be a whirley-pop roast - but I find I can't watch and
see, so I don't care for this as much.  Others seem to love this method.
Some do an oven-roast, but you have to be hot enough to roast rather than
just bake the bean (too long, loo low a temp).
Most the time I use a drum roaster in a BBQ.  Mine is a 42K BTU grill with a
home-made drum.  I use an RKDrums motor.  They have nice drums too...
For the inventive, you should check out www.homeroasters.org and look at the
roasters that were submitted to their contest...
I probably missed some too...
Happy Roasting,
Brett
On 9/24/07, Frank Awbrey  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Bonnie Polkinghorn
Frank,
I roast about 1/2 lb of beans in my stove top popcorn popper, the Back to
Basics.  I just reread Tom's description and he says he roasts 1 lb at a
time and gets better results than 1/2 lb, I may have to try that this
evening.  I do feel like I get a full body workout when I roast, it is an
aerobic exercise for me.
I have been roasting 1/2 lb at a time, and it takes about 20 minutes start
to finish, so I can do 3 batches in 1 hour.
I am also thinking of trying the HG/DB method, but I have not attempted it
yet.
Good luck and let us know what you decide.
Bonnie P.
who set her ceramic travel coffee mug on the seat, forgot, turned the
corner, and is now wearing eau de Peru Organic WP Decaf!!!
<Snip>
<Snip>

4) From: John Brown
must be close to Flagstaff.  i live further south in Tucson
<Snip>

5) From: JoAnne Phillips
I have been lurking on this list now for about a week and finally  
moved away from the digest to individual posts.  Maybe a mistake?   
I'm overwhelmed.
I've been roasting since April 2005 using a Fresh Roast 8.  April of  
this year I bought an AP and that really improved the results.  After  
reading all about the fancy grinders on this list, I'm almost ashamed  
to admit I use a Cuisinart burr grinder.  I recently bought a c Bodum  
whirley to use for decafe so I won't contaminate the other grinder.   
I've only had it less than a week, and find I have to use almost  
twice as much coffee as I can't get it very fine.  I set the dial on  
the Cuisinart just a tad away from espresso and it works just fine.
Recently ordered a pound each of the three new Kenyas: Karatina,  
Thimu, and Ruiruiru (which really is special).  I have ordered 5# of  
the Ruiruiru.  I roasted one load of each, left it sit for 24 hours  
(oh the agony) and then made three individual presses into 11 oz  
mugs, sat and sipped first one then the other.  Even my non-coffee- 
drinking husband tried a bit of each.  Interestingly we both thought  
the Ruiruiru was the best with Karatina a close second.  The Thimu  
wasn't any slouch either but it had stiff competition.   I have since  
ordered 5# of the Ruiruiru.
What prompted me to come out of the closet was John's statement that  
he is in Tucson and so am I.  What a blast to find I'm not alone with  
my smoky patio -- even when the temps push over 100 as they certainly  
did this summer.
JoAnne
On Sep 24, 2007, at 11:42 AM, John Brown wrote:
must be close to Flagstaff.  i live further south in Tucson
<Snip>

6) From: Dave Kvindlog
Welcome to the "active" list, JoAnne!  It's a bit more fun to read the
threads as they happen.  And while lurking is interesting, adding your
humble opinion to the fire make it warmer.
The info I've gleaned is awesome.  Every attempt at humor deserves a Spew
Alert.  Thanks to all of you for making me smile each and every day!
Dave
On 9/24/07, JoAnne Phillips  wrote:
<Snip>

7) From: Brett Mason
Hi Joanne,
I tamed the roasting email deluge with GMail...  I keep family mail and work
email separate, so this makes a nice place to collect and organize the email
for free...  Lots of other solutions out there too, and you'll hear of them
soon...
Let me know if you want a GMail invite so you can try it...
Welcome,
Brett
On 9/24/07, JoAnne Phillips  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

8) From: Rich
Maybe one of the other Apple users will tell you how to setup filters to make the blizzard of individual 
emails all thread together.
On Mon, 24 Sep 2007 18:24:39 -0700, JoAnne Phillips wrote:
<Snip>
<Snip>
<Snip>
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<Snip>
<Snip>
<Snip>
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

9) From: Robert Gulley
Welcome aboard, or should I say out into the sunshine, JoAnne! Don't 
be ashamed of your grinder - it is after all a burr grinder, and 
those make for good coffee!
People get carried away in the discussions and passions run high, but 
in the end, it is all about enjoying the cup of coffee you have in 
your hand at the end of the day, so to speak. Again, welcome!
RG
At 09:24 PM 9/24/2007, you wrote:
<Snip>

10) From: Sandy Andina
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bottom line is that if your grinder makes coffee you enjoy, it's good.
On Sep 24, 2007, at 10:43 PM, Robert Gulley wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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bottom line is that if your grinder makes coffee you enjoy, it's =
good.
On Sep 24, 2007, at 10:43 PM, Robert Gulley =
wrote:
Welcome aboard, or should I say out into = the sunshine, JoAnne! Don't be ashamed of your grinder - it is after all = a burr grinder, and those make for good coffee! People get carried = away in the discussions and passions run high, but in the end, it is all = about enjoying the cup of coffee you have in your hand at the end of the = day, so to speak. Again, welcome! RG At 09:24 PM = 9/24/2007, you wrote: I have been lurking on this list now for = about a week and finally moved away from the digest to = individual posts. Maybe a mistake? I'm = overwhelmed. Sandywww.sass-music.com
= = --Apple-Mail-107--216100349--

11) From: Brett Mason
Many people love their Folgers for precisely the same reason, and we would
never suggest moving up, for fear of detracting from their current decrepid
experience...
Came 2 Help,
Brett
On 9/24/07, Sandy Andina  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

12) From: Sandy Andina
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Well, I'm a fine one to talk, having gone through more grinders in my  
upgrade path (culminating--thus far--in a Mazzer Mini) than Britney  
Spears has gone through bags of Chee-tos or Eizabeth Taylor through  
husbands; but my point (in agreement with Bob) is that though the  
Cuisinart is an inferior grinder relative to, say, a Solis Maestro  
Plus, it's still better than a whirley (or a Melitta burr mill--trust  
me on this one) and a quantum leap up from a whirley.  I was lucky  
enough to have my first burr mill be a Krups (matched with first a  
Krups drip and then a Braun Aromaster) rather than the Cuisinart so  
that I had the bar raised a bit higher for me at first, but  
eventually my taste buds evolved too.   Point is that she still has a  
burr mill and is grinding (presumably) good fresh homeroast. She's  
already on the right road.   If she finds something lacking in her  
brew, however, then, we need to guide her to the next step in her  
journey.
Part of what made the process enjoyable for me (albeit not  
particularly economically efficient once you add everything up) was  
the "bump" in quality with each tiny improvement in equipment and  
source material.  There's something to be said for savoring each new  
discovery for awhile before proceeding to the next level.
On Sep 24, 2007, at 11:01 PM, Brett Mason wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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Well, I'm a fine one to talk, having gone through more grinders in my =
upgrade path (culminating--thus far--in a Mazzer Mini) than Britney =
Spears has gone through bags of Chee-tos or Eizabeth Taylor through =
husbands; but my point (in agreement with Bob) is that though the =
Cuisinart is an inferior grinder relative to, say, a Solis Maestro Plus, =
it's still better than a whirley (or a Melitta burr mill--trust me on =
this one) and a quantum leap up from a whirley. I was lucky enough to =
have my first burr mill be a Krups (matched with first a Krups drip and =
then a Braun Aromaster) rather than the Cuisinart so that I had the bar =
raised a bit higher for me at first, but eventually my taste buds =
evolved too.  Point is that she still has a burr mill and is grinding =
(presumably) good fresh homeroast. She's already on the right road.  =
If she finds something lacking in her brew, however, then, we need to =
guide her to the next step in her journey.
Part of what made the = process enjoyable for me (albeit not particularly economically efficient = once you add everything up) was the "bump" in quality with each tiny = improvement in equipment and source material. There's something to be = said for savoring each new discovery for awhile before proceeding to the = next level.On Sep 24, 2007, at 11:01 PM, Brett = Mason wrote:
Many people love their Folgers for precisely the same = reason, and we would never suggest moving up, for fear of detracting from = their current decrepid experience... Came 2 Help, = Brett On 9/24/07, Sandy Andina <sandraandina> = wrote: bottom line is that if your grinder makes coffee = you enjoy, it's good. On Sep 24, 2007, at 10:43 PM, = Robert Gulley wrote: Welcome aboard, or should I say out into the sunshine, = JoAnne! Don't be ashamed of your grinder - it is after all a burr = grinder, and those make for good coffee! People get carried away in = the discussions and passions run high, but in the end, it is all about = enjoying the cup of coffee you have in your hand at the end of the day, = so to speak. Again, welcome! RG At 09:24 PM = 9/24/2007, you wrote: I have been lurking on this list now for about a week and = finally moved away from the digest to individual posts. Maybe = a mistake? I'm overwhelmed. = Sandy = www.sandyandina.comwww.sass-music.com
-- Cheers, Brett http://homeroast.freeservers.com= Sandywww.sass-music.com
= = --Apple-Mail-108--213166212--

13) From: miKe mcKoffee
This is a multi-part message in MIME format.
Brett,
 
I must say, excellent curmudgeon form, you do the Guild proud:-)
 
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
Sent: Monday, September 24, 2007 9:01 PM
To: homeroast
Subject: Re: +stash/grinder?
Many people love their Folgers for precisely the same reason, and we would
never suggest moving up, for fear of detracting from their current decrepid
experience...
Came 2 Help, 
Brett
On 9/24/07, Sandy Andina  wrote: 
bottom line is that if your grinder makes coffee you enjoy, it's good. 
On Sep 24, 2007, at 10:43 PM, Robert Gulley wrote:
Welcome aboard, or should I say out into the sunshine, JoAnne! Don't be
ashamed of your grinder - it is after all a burr grinder, and those make for
good coffee!
People get carried away in the discussions and passions run high, but in the
end, it is all about enjoying the cup of coffee you have in your hand at the
end of the day, so to speak. Again, welcome! 
RG
At 09:24 PM 9/24/2007, you wrote:
I have been lurking on this list now for about a week and finally  
moved away from the digest to individual posts.  Maybe a mistake?   
I'm overwhelmed.
Sandy
www.sandyandina.com
www.sass-music.com
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

14) From: JoAnne Phillips
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Thanks Brett, but I do have a g-mail addy, that may be my solution  
but to my amazement I breezed through 108 messages like a coffeeholic  
through an expresso.  JoAnne
On Sep 24, 2007, at 7:34 PM, Brett Mason wrote:
Hi Joanne,
I tamed the roasting email deluge with GMail...  I keep family mail  
and work email separate, so this makes a nice place to collect and  
organize the email for free...  Lots of other solutions out there  
too, and you'll hear of them soon...
Let me know if you want a GMail invite so you can try it...
Welcome,
Brett
On 9/24/07, JoAnne Phillips < jmphillips1> wrote:
I have been lurking on this list now for about a week and finally
moved away from the digest to individual posts.  Maybe a mistake?
I'm overwhelmed.
I've been roasting since April 2005 using a Fresh Roast 8.  April of
this year I bought an AP and that really improved the results.  After
reading all about the fancy grinders on this list, I'm almost ashamed
to admit I use a Cuisinart burr grinder.  I recently bought a c Bodum
whirley to use for decafe so I won't contaminate the other grinder.
I've only had it less than a week, and find I have to use almost
twice as much coffee as I can't get it very fine.  I set the dial on
the Cuisinart just a tad away from espresso and it works just fine.
Recently ordered a pound each of the three new Kenyas: Karatina,
Thimu, and Ruiruiru (which really is special).  I have ordered 5# of
the Ruiruiru.  I roasted one load of each, left it sit for 24 hours
(oh the agony) and then made three individual presses into 11 oz
mugs, sat and sipped first one then the other.  Even my non-coffee-
drinking husband tried a bit of each.  Interestingly we both thought
the Ruiruiru was the best with Karatina a close second.  The Thimu
wasn't any slouch either but it had stiff competition.   I have since
ordered 5# of the Ruiruiru.
What prompted me to come out of the closet was John's statement that
he is in Tucson and so am I.  What a blast to find I'm not alone with
my smoky patio -- even when the temps push over 100 as they certainly
did this summer.
JoAnne
On Sep 24, 2007, at 11:42 AM, John Brown wrote:
must be close to Flagstaff.  i live further south in Tucson
 > Frank Awbrey wrote:
 > This is to Gail, happy roasting up there in Alaska. I live a little
 > further south of the border (Arizona), but, I think it got down
 > real close to freezing last night--there was frost on the pumpkin,
 > so to speak. I live at 7,000 feet.
 >  Thx, Frank

15) From: JoAnne Phillips
My Apple mail is doing that (I'm new to this iMac) and once I figured  
out how to handle it all went well.  Thanks.  JoAnne
On Sep 24, 2007, at 8:21 PM, Rich wrote:
Maybe one of the other Apple users will tell you how to setup filters  
to make the blizzard of individual
emails all thread together.
On Mon, 24 Sep 2007 18:24:39 -0700, JoAnne Phillips wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings

16) From: Lynne Biziewski
JoAnne -
First of all, welcome!
I find the ind. posts easier to read. The digest took me forever - I find
I can scan the emails faster w/the individual emails (I don't read all of
them - no time).
Are you roasting the decaf? I don't understand why you need a different
grinder, unless it's some (nasty) flavored stuff that Tom doesn't sell. I
wouldn't even use my whirly for THAT!
Oh - don't ever be ashamed of whatever equipment you use. I use a
Braun whirly only - that's what I can afford, since it's what I already had
when I started roasting. I am very satisfied with my coffee - yes, maybe
I'd have tremendous homeroast brews if I owned a better grinder - but,
(to quote the Rolling Stones), you can't always get what you want (esp.
if you can't afford it!)
I just finished a couple of mystery coffees - the labels came off, so (sad!)
although I don't know what they are - the first tasted great.
BTW - I lived in Tucson for a couple of years - I remember those 100+ degree
days. I so prefer Boston's crazy weather...
Lynne

17) From: Sandy Andina
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The only reason I use a separate grinder for decaf is that I tend to  
store 1/2 lb. each of my regular espresso and drip/press beans in the  
hoppers of their respective grinders. To use those grinders for  
decaf, I would have to empty the hoppers first: upend the Solis  
Maestro Plus into a bowl, or unscrew the hopper from the Mazzer Mini,  
dump the contents into a bowl--and then reverse the process when I'm  
done brewing decaf. Major PITA (and I don't mean pocket bread).  No,  
I did not buy four separate grinders--having four of 'em is a result  
of being a pack rat during my upgrade path.  The Bodum Antigua (which  
I use for decaf brewed coffee beans) begat the Solis Maestro Plus  
(originally my first "good" grinder for espresso, now does  
caffeinated brew-ben duty), which begat the Rocky DL (was my espresso  
grinder for over a year, now used for decaf espresso beans) and  
finally the Mazzer Mini. Yes, I know if  I loaded the grinder just  
before use, I could use one grinder for every bean. But I have five  
coffee & espresso drinkers in my house and we go through a LOT of  
beans; and it'd drive me crazy redialing just one grinder between  
various brewing methods up to ten or eleven times a day. It's just  
easiest keeping a few batches' worth of each bean in the hopper of  
each grinder--and for the Rocky and Mazzer, I only have to tweak for  
freshness, varietal and ambient humidity; for the SM+ and Antigua,  
because they are stepped and it is much easier to adjust grind size  
between brew methods (drip, press Aeropress) between them.
If you have less counter space, or need financially to sell your  
lesser grinder as you acquire a better one, your mileage may vary.    
If you want to use just one grinder for everything and are willing to  
constantly adjust, no problemo!  (However, if any guest brings  
*flavored* beans into this house and insists on drinking them, not  
only don't they touch my good grinders--out comes the whirly if  
they're not preground--but they get brewed in a pourover one-cup cone  
with a paper filter).
And there are those here who may feel I am not taking my beans to  
their fullest potential because I roast with an i-Roast, i-Roast 2  
and SC/TO rather than a drum roaster.   It's a continuum, not a  
distinct bright line.
On Sep 25, 2007, at 9:19 AM, Lynne Biziewski wrote:
<Snip>
www.sandyandina.com
www.sass-music.com
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The only reason I use a separate grinder for decaf is that I tend to =
store 1/2 lb. each of my regular espresso and drip/press beans in the =
hoppers of their respective grinders. To use those grinders for decaf, I =
would have to empty the hoppers first: upend the Solis Maestro Plus into =
a bowl, or unscrew the hopper from the Mazzer Mini, dump the contents =
into a bowl--and then reverse the process when I'm done brewing decaf. =
Major PITA (and I don't mean pocket bread). No, I did not buy four =
separate grinders--having four of 'em is a result of being a pack rat =
during my upgrade path. The Bodum Antigua (which I use for decaf =
brewed coffee beans) begat the Solis Maestro Plus (originally my first =
"good" grinder for espresso, now does caffeinated brew-ben duty), which =
begat the Rocky DL (was my espresso grinder for over a year, now used =
for decaf espresso beans) and finally the Mazzer Mini. Yes, I know if I=
 loaded the grinder just before use, I could use one grinder for every =
bean. But I have five coffee & espresso drinkers in my house and we =
go through a LOT of beans; and it'd drive me crazy redialing just one =
grinder between various brewing methods up to ten or eleven times a day. =
It's just easiest keeping a few batches' worth of each bean in the =
hopper of each grinder--and for the Rocky and Mazzer, I only have to =
tweak for freshness, varietal and ambient humidity; for the SM+ and =
Antigua, because they are stepped and it is much easier to adjust grind =
size between brew methods (drip, press Aeropress) between them.If =
you have less counter space, or need financially to sell your lesser =
grinder as you acquire a better one, your mileage may vary.  If you =
want to use just one grinder for everything and are willing to =
constantly adjust, no problemo! (However, if any guest brings =
*flavored* beans into this house and insists on drinking them, not only =
don't they touch my good grinders--out comes the whirly if they're not =
preground--but they get brewed in a pourover one-cup cone with a paper =
filter).
And there are those here = who may feel I am not taking my beans to their fullest potential because = I roast with an i-Roast, i-Roast 2 and SC/TO rather than a drum roaster. = It's a continuum, not a distinct bright line. On Sep = 25, 2007, at 9:19 AM, Lynne Biziewski wrote:
JoAnne = - First of all, welcome! I find the ind. posts easier to = read. The digest took me forever - I find I can scan the emails = faster w/the individual emails (I don't read all of them - no time). = Are you roasting the decaf? I don't understand why you need a = different grinder, unless it's some (nasty) flavored stuff that Tom = doesn't sell. I wouldn't even use my whirly for THAT! www.sass-music.com
= = --Apple-Mail-123--158068624--

18) From: Lynne Biziewski
Makes sense to me - anything to make life easier.
On a side note, I was afraid I insulted a very good friend of mine - she
brought
over flavored beans & asked if I could grind them for her - but I declined!
Ugh -
couldn't risk getting that flavor into MY homeroast... But like I said,
she's a
GOOD friend, and while she may not have the same love for this coffee as I
have,
she understood - I guess...
Lynne
On 9/25/07, Sandy Andina  wrote:
<Snip>
-- 
There is nothing more powerful than the Spirit of a Woman who has lost
everything and then learned to reclaim it all.

19) From: Sandy Andina
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My singing and traveling partner loves her horrendous flavored coffee  
(be it vanilla, hazelnut, Irish cream, pumpkin pie, whatever) diluted  
with more half and half and Splenda than if Starbucks artificially  
sweetened its Frappuccinos.  I make her grind it at home or at the  
store (she doesn't care how fresh it is, as she drinks it only for  
the caffeine and non-coffee flavors) and will not let her use any of  
my brewing equipment except the kettle for boiling water.  I never  
need an alarm clock, as the sicky-sweet smell of that stuff brewing  
wakes me up and nearly makes me retch.  She freely admits that she  
can't taste anything other than bitterness in plain coffee (nor  
anything other than sourness in wine), so she understands how I might  
have more discriminating tastebuds and feel as strongly about nothing  
adulterating the nuances of my own good homeroast.  This sums up our  
taste philosophies--after she ordered a grande breve with sugar-free  
foo-foo flavoring and two more packets of Splenda, the barista  
expressed surprise when all I wanted in my tall breve was an extra  
shot of espresso.  I explained, "I like my coffee to taste like  
coffee;" my friend replied "Well,  *I* like my coffee to taste like  
coffee ice cream."  (I have yet to find a coffee ice cream that  
didn't taste more of cream and sugar than of coffee).
On Sep 25, 2007, at 6:31 PM, Lynne Biziewski wrote:
<Snip>
www.sandyandina.com
www.sass-music.com
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My singing and traveling partner loves her horrendous flavored coffee =
(be it vanilla, hazelnut, Irish cream, pumpkin pie, whatever) diluted =
with more half and half and Splenda than if Starbucks artificially =
sweetened its Frappuccinos. I make her grind it at home or at the =
store (she doesn't care how fresh it is, as she drinks it only for the =
caffeine and non-coffee flavors) and will not let her use any of my =
brewing equipment except the kettle for boiling water. I never need =
an alarm clock, as the sicky-sweet smell of that stuff brewing wakes me =
up and nearly makes me retch. She freely admits that she can't taste =
anything other than bitterness in plain coffee (nor anything other than =
sourness in wine), so she understands how I might have more =
discriminating tastebuds and feel as strongly about nothing adulterating =
the nuances of my own good homeroast. This sums up our taste =
philosophies--after she ordered a grande breve with sugar-free foo-foo =
flavoring and two more packets of Splenda, the barista expressed =
surprise when all I wanted in my tall breve was an extra shot of =
espresso. I explained, "I like my coffee to taste like coffee;" my =
friend replied "Well, *I* like my coffee to taste like coffee ice =
cream." (I have yet to find a coffee ice cream that didn't taste more =
of cream and sugar than of coffee).
On Sep 25, 2007, at =
6:31 PM, Lynne Biziewski wrote:
Makes = sense to me - anything to make life easier. On a side note, I = was afraid I insulted a very good friend of mine - she brought over = flavored beans & asked if I could grind them for her - but I = declined! Ugh - couldn't risk getting that flavor into MY = homeroast... But like I said, she's a GOOD friend, and while she may = not have the same love for this coffee as I have, she understood - I = guess... Lynne www.sass-music.com
= = --Apple-Mail-132--143258663--

20) From: Lynne Biziewski
Ah, I feel your pain, Sandy... ugh, that smell would drive me nuts.
I think we talked about this awhile back here on this list - I don't have an
ice cream maker, but oh, imagine the delicious ice cream that could  be made
with a good shot of SM's espresso!
mmmm.
On 9/25/07, Sandy Andina  wrote:
<Snip>
-- 
There is nothing more powerful than the Spirit of a Woman who has lost
everything and then learned to reclaim it all.

21) From: miKe mcKoffee
This is a multi-part message in MIME format.
Now THAT is true coffee snobbery, 100 Keep it Clean CSA points.
 
Pacific Northwest Gathering VIhttp://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ 
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Lynne Biziewski
Sent: Tuesday, September 25, 2007 4:31 PM
Makes sense to me - anything to make life easier. 
On a side note, I was afraid I insulted a very good friend of mine - she
brought 
over flavored beans & asked if I could grind them for her - but I declined!
Ugh - 
couldn't risk getting that flavor into MY homeroast... But like I said,
she's a 
GOOD friend, and while she may not have the same love for this coffee as I
have,
she understood - I guess...
Lynne

22) From: Lynne Biziewski
:>)
But honestly, all the CSA points in the world aren't worth the pain of
worrying about hurting a good friend!
I felt SO bad that I may have insulted her! She's a really, really good
person - just not into coffee like I - make that WE are!
(note - didn't feel bad enough to grind that flavored coffee, though!)
On 9/25/07, miKe mcKoffee  wrote:
<Snip>
-- 
There is nothing more powerful than the Spirit of a Woman who has lost
everything and then learned to reclaim it all.

23) From: Brett Mason
buy a whirly-blade grinder at the Goodwill - $3.
Use it for such requests, or better yet, gift it...
Brett
On 9/25/07, Lynne Biziewski  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

24) From: Lynne Biziewski
Ah - the feeling is VERY mutual! (and my knives, and [your former] knife
case all thank you!)
(I better get to bed... next my appliances are going to start talking..)
Lynne
On 9/26/07, Ann McCann  wrote:
<Snip>
-- 
There is nothing more powerful than the Spirit of a Woman who has lost
everything and then learned to reclaim it all.

25) From: JoAnne Phillips
Yes, I'm roasting the decafe but if I want to taste something I don't  
want it to be part one thing and part something else.  Also, in the  
interest of getting a good night's sleep I'd rather not end up with  
half and half when I grind the decafe because some of the Kenya I  
ground that morning still resides in the pit in the grinder.  Also,  
for some reason, no matter how careful I am my decafe always seems to  
develop a certain amount of oil after a day or so.  I'd just as leave  
keep that out of my burr grinder.  I usually roast to a full city or  
city+ with just a few snaps into second.  I try and dump before even  
that with the decafe.  I'm using a Fresh Roast 8.
I purchased a iRoast but can't seem to get the knack of getting  
anything not close to charcoal with it.  Even the pre-programed light  
roast is way more than I want and then I had to quit because it says  
to roast in an ambient temperature of 70 degrees.  In Tucson - who  
are they kidding.  I run the house at 80 in the summer so as to  
afford the A/C and until fall I'm not able to do any more playing  
with this fancy roaster.  With the Fresh Roast 8 I can go out on the  
patio and roast in the relative cool of evening (approx. 98 degrees)  
and it seems to forgive me.  Also I can hear what is happening with  
the Fresh Roast 8 I can't even hear 1st crack with the iRoast.
Thanks for all the welcome aboard messages.
JoAnne
On Sep 25, 2007, at 7:19 AM, Lynne Biziewski wrote:
Are you roasting the decaf? I don't understand why you need a different
grinder, unless it's some (nasty) flavored stuff that Tom doesn't  
sell. I
wouldn't even use my whirly for THAT!

26) From: Sheila Quinn
Perhaps, but I've never found a "coffee flavored" ice cream that I 
liked. It all tastes terrible to me. I wonder what it would taste like 
with REAL coffee!
Sheila
Lynne Biziewski wrote:
<Snip>

27) From: Lynne Biziewski
Hey - I've missed you Sheila!! Good to see you here!!
I feel the same about coffee ice cream... one of these days I'm
going to learn how to make ice cream - or gelato - and make something
delish!
Lynne
On 9/25/07, Sheila Quinn  wrote:
<Snip>
-- 
There is nothing more powerful than the Spirit of a Woman who has lost
everything and then learned to reclaim it all.

28) From: Brett Mason
Get some decent chocolate ice cream
Grind your favorite coffee - 1oz
mix into 16oz of ice cream
blend and then freeze again
yumm
All measurements relative - make it the way you like it!
Brett
  OK, yeah, I use a zass for ice cream too....
On 9/25/07, Sheila Quinn  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

29) From: Sandy Andina
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First, as to the i-Roast, you have one that runs hot. Most do.  I  
have had some success taming it with an extension cord. You might  
want to try one of the even lighter custom roast profiles (for Island  
coffees) on the SM's website.  As to not hearing the cracks, standing  
back--or, paradoxically, using mild (-9 or -10dB) earplugs can help  
filter out the roar.
Re: the decaf residue, a good soft brush will work wonders--so little  
will remain that it won't taint the regular coffee.
On Sep 25, 2007, at 10:17 PM, JoAnne Phillips wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-140--125070587
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First, as to the i-Roast, you have one that runs hot. Most do. I have =
had some success taming it with an extension cord. You might want to try =
one of the even lighter custom roast profiles (for Island coffees) on =
the SM's website. As to not hearing the cracks, standing back--or, =
paradoxically, using mild (-9 or -10dB) earplugs can help filter out the =
roar.
Re: the = decaf residue, a good soft brush will work wonders--so little will = remain that it won't taint the regular coffee. On Sep 25, = 2007, at 10:17 PM, JoAnne Phillips wrote:
Yes, I'm roasting the decafe but if I want to taste = something I don't want it to be part one thing and part something = else. Also, in the = interest of getting a good night's sleep I'd rather not end up with half = and half when I grind the decafe because some of the Kenya I ground that = morning still resides in the pit in the grinder. Also, for some reason, no = matter how careful I am my decafe always seems to develop a certain = amount of oil after a day or so. = I'd just as leave keep that out of my burr grinder. I usually roast to a full = city or city+ with just a few snaps into second. I try and dump before even = that with the decafe. = I'm using a Fresh Roast 8. I purchased a iRoast but can't = seem to get the knack of getting anything not close to charcoal with = it. Even the = pre-programed light roast is way more than I want and then I had to quit = because it says to roast in an ambient temperature of 70 degrees. In Tucson - who are they = kidding. I run the house = at 80 in the summer so as to afford the A/C and until fall I'm not able = to do any more playing with this fancy roaster. With the Fresh Roast 8 I can = go out on the patio and roast in the relative cool of evening (approx. = 98 degrees) and it seems to forgive me. Also I can hear what is = happening with the Fresh Roast 8 I can't even hear 1st crack with the = iRoast. Thanks for all the welcome aboard = messages. JoAnne On Sep 25, 2007, at 7:19 AM, = Lynne Biziewski wrote:Are you roasting the decaf? I = don't understand why you need a differentgrinder, = unless it's some (nasty) flavored stuff that Tom doesn't sell. = Iwouldn't even use my whirly for THAT! homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = Sandywww.sass-music.com
= = --Apple-Mail-140--125070587--

30) From: Sheila Quinn
This is a multi-part message in MIME format.
I'm going to try this - thanks!
Sheila
Brett Mason wrote:
<Snip>

31) From: raymanowen
"I use a zass for ice cream too...."
But doesn't that tend to gum it up? ...ground ice cream...  -ro
On 9/25/07, Brett Mason  wrote:
<Snip>

32) From: Brett Mason
That's why I put rice through my grinder - to clean the ice cream.
And I use MINUTE RICE so it goes in 60 seconds....
Brett
On 9/26/07, raymanowen  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

33) From: Barry Luterman
This is a multi-part message in MIME format.
Yeah he's learned. Mike there may be hope yet.

34) From: John Brown
just got in a knife blade to make a kitchen knife for me.  it has 16
layers of stainless steel damacus. with a high carbon core.  don't know
what type of handle i will make for it
Lynne Biziewski wrote:
<Snip>

35) From: Dave Kvindlog
We were all out of chocolate ice cream, but I thought a french vanilla migh=
t
do.  I selected the best "chocolate" coffee I had roasted, some Guatemala
Frijanes  Finca Aqua Tibia (full city), and ground it into a powder.
Sprinkled "some" onto my bowl of ice cream and mixed in by spoon.
Awesome!
I let my teenage son (wannabe chef) taste some without telling him what I
had done.  His first response: "Where did you find the chocolate?"  (It's
hard to keep anything brown around long with my family of seven!)
I LOVE being able to taste the true flavor characteristics of coffee.
Chocoate, tobacco, nuts, green chiles, blueberry, honey, ...  I spent way
too many years drinking coffee-like swill that tasted bland, dead, with no
variation.  This is the life!  Ain't homeroastin' grand???
Dave
On 9/25/07, Brett Mason  wrote:
<Snip>

36) From: Larry Johnson
On 10/3/07, Dave Kvindlog  wrote (among other things):
<Snip>
Absolutely!
Larry (mentally perusing the ice cream section at Publix) Johnson

37) From: JoAnne Phillips
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	charsetNDOWS-1252;
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I read this and immediately went to the green coffee list on SM's  
site but it is gone. :^(  However, there is another Guatemala - Finca  =
San Jose Ocana that caught my eye.  Has anyone tried this?  What do  
you think?  I have not had any luck at detecting all the wonderful  
flavors Tom describes, but then I'm always at a FC or FC+ - now that  
I have tamed my iRoast maybe I can taste these things too with a city  =
or city+ roast.
JoAnne in Tucson
On Oct 3, 2007, at 8:21 PM, Dave Kvindlog wrote:
We were all out of chocolate ice cream, but I thought a french  
vanilla might do.  I selected the best "chocolate" coffee I had  
roasted, some Guatemala Frijanes  Finca Aqua Tibia (full city), and  =
ground it into a powder.  Sprinkled "some" onto my bowl of ice cream  
and mixed in by spoon.
Awesome!
I let my teenage son (wannabe chef) taste some without telling him  
what I had done.  His first response: "Where did you find the  
chocolate?"  (It's hard to keep anything brown around long with my  
family of seven!)
I LOVE being able to taste the true flavor characteristics of  
coffee.  Chocoate, tobacco, nuts, green chiles, blueberry,  
honey, ...  I spent way too many years drinking coffee-like swill  
that tasted bland, dead, with no variation.  This is the life!  Ain't  =
homeroastin' grand???
Dave
On 9/25/07, Brett Mason  wrote:
Get some decent chocolate ice cream
Grind your favorite coffee - 1oz
mix into 16oz of ice cream
blend and then freeze again
yumm
All measurements relative - make it the way you like it!
Brett
   OK, yeah, I use a zass for ice cream too....
On 9/25/07, Sheila Quinn < quinngraphics> wrote:
Perhaps, but I've never found a "coffee flavored" ice cream that I
liked. It all tastes terrible to me. I wonder what it would taste like
with REAL coffee!
Sheila
Lynne Biziewski wrote:
 > Ah, I feel your pain, Sandy... ugh, that smell would drive me nuts.
 >
 > I think we talked about this awhile back here on this list - I don't
 > have an ice cream maker, but oh, imagine the delicious ice cream that
 > could  be made with a good shot of SM's espresso!


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