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Topic: Becoming Cool (3 msgs / 95 lines)
1) From: Brett Mason
Hey there list,
It's time for being cool - or at least getting cool!  There's a contest just
started at Homeroasters.org for making a bean cooler.  And you should see
the graphic on the thread - very cool.  So I wanted you to know about it.
Imagine this: You - making a bean cooler, classy enough for the proper care
and cooling of Sweet Maria's Beans...
There's your challenge!
Cheers,
Bretthttp://homeroast.freeservers.com

2) From: raymanowen
The cat's already out of the bag on my 125K BTU furnace blower/ screen mesh
colander that can *STOP* a pound of super critical smoking, snapping, wild
second crack beans within a few seconds when they can be hand stirred.
They're down near ambient in less than 30 seconds.
28 Oct, I roasted 300g of Liquid Amber blend- All I had- just to a rolling
second crack and hit the brakes. Tom says they like Vienna+ and more. I was
afraid to get too far into the [And More], so I really slammed on the brake=
s
when 2nd started to rip.
Of course, I don't link any cupping or mugging prowess in my case, to the
espresso brewing potential of a roast. In the past, the tombstone Capresso
has salvaged great espresso shots from some unsatisfactory-tasting drip
roasts.
The beans were a beautiful rich semi gloss brown, with no hint of surface
oil. Just a very subdude (subdued) hint of sheen on the batch in the 1 qt
Mason fruit jar.
Suffice it to say my Liquid Amber roast was just short of a genuine Vienna,
and the first 14g were Zopliked, flash frozen and ground to 20 in the big G=
.
Wow! What crema and flavor, and I tuned it in a little better with a few
more shots. I forgot where I put my notes from a year ago, the last time I
roasted or brewed any L-A. What a pleasant experience, working up a shot!
Not so bad, because I eventually remembered my plan to increase the
<Snip>
I still brewed at ~205 F, but the heater only had to raise it 130, in=
stead
of 150 or 155.
The reservoir could have been even hotter, but that could cost me a pump. I
can hoot and holler about my sub-Vienna roast of the Liquid Amber blend- th=
e
Roastmaster's Choice on 05 Oct was none other than Liquid Amber, Vienna to
French roast.
According to the Celtic Critic, my roast won! More sweet, fruity flavor. In
Full Disclosure, I brewed Tom's roast hotter, with long pre-infusion for th=
e
nearly sweaty beans. I liked it. The flavors were as advertised, but the
licorice was hidden.
Gotta keep more notes and quit trashing hard drives and power supplies in
the Box of 1's and 0's.
Cheers, Mabuhay -RayO, aka Opa!
On Nov 10, 2007 12:33 PM, Brett Mason  wrote:
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d
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-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Might=
y
Wichita (ex- NYC Paramount) WurliTzer- 1976

3) From: raymanowen
"Roastmaster's Choice on 05 Oct" Word processor is tardy -->
Roastmaster's Choice on* 05 Nov 07! *-ro
On Nov 10, 2007 6:51 PM,  wrote:
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