HomeRoast Digest


Topic: my Thanksgiving coffee (5 msgs / 304 lines)
1) From: Stephen Carey
Okay, this may seem as an odd recipe or Melange, but it came to me 
through trial and error and I think it will work out find.
I started with 155 grams for Costa Rica La Cadililla Estate Gesha.  I 
ran it for 6:35 on my profile 6.  I won't go into all of the cylces, 
but it is a four cycle profile that takes the heat up gradually, but 
a nice little bump up on the final cycle for about 2 minutes, it only 
went 1:35 this time.  I took it to its full first crunch and held it 
past it for about 35 seconds, NO second crack.  It looked beautiful 
and I stopped it.  The smell was perfect, the bean looked ready to eat.
I let it cool and the machine cool.  Then I took another 155 grams of 
the same bean and roasted it on my profile 6.  This is a slower rise 
in temperature, but not so that it drys out the bean; I have tested 
this.  The roast at this profile is more fruity and "fun," if that 
makes sense, while the profile 6 roast is a true earthy flavor - a 
bit of the earth it grew in.  I roasted it for 7:05 and again, the 
first crack hit and I dragged on until an additional minute went by 
with no second crack - actually, just under a minute.  I know I was 
pushing it to be dry, but I have experience on this bean, on this 
profile and I like it.
I let it cool.  I mixed them together and put then in one bag.  They 
will have 2.5 days rest before being roasted.
I share this because this is my first real experiment with what can 
be done with beans besides just roasting them and drinking wonderful 
coffee.  I wanted to see if I could make something a bit unusual.  It 
may fail and I will be sad and embarrassed and my friends will be 
happy and thrilled that I tried, never saying a word.  But, if I 
don't try I won't know and I want to learn so much of what is out 
there.  This was done on an IR2, not a Behmor or a drum or any of the 
really cool roasters.  I have what I have.  But, I think I may have 
done good and I will let you know the truth when it is over.
Happy Thanksgiving to all.
Stephen

2) From: Stephen Carey
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Okay, I messed up, I mean my profile six first and not first crunch, 
but crack, then profile 5.
It is brutal at work today, forgive me.   Please?!
At 03:08 PM 11/20/2007, you wrote:
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Okay, I messed up, I mean my profile six first and not first
crunch, but crack, then profile 5.
It is brutal at work today, forgive me.   Please?!
At 03:08 PM 11/20/2007, you wrote:
Okay, this may seem as an odd
recipe or Melange, but it came to me through trial and error and I think
it will work out find.
I started with 155 grams for Costa Rica La Cadililla Estate Gesha. 
I ran it for 6:35 on my profile 6.  I won't go into all of the
cylces, but it is a four cycle profile that takes the heat up gradually,
but a nice little bump up on the final cycle for about 2 minutes, it only
went 1:35 this time.  I took it to its full first crunch and held it
past it for about 35 seconds, NO second crack.  It looked beautiful
and I stopped it.  The smell was perfect, the bean looked ready to
eat.
I let it cool and the machine cool.  Then I took another 155 grams
of the same bean and roasted it on my profile 6.  This is a slower
rise in temperature, but not so that it drys out the bean; I have tested
this.  The roast at this profile is more fruity and "fun,"
if that makes sense, while the profile 6 roast is a true earthy flavor -
a bit of the earth it grew in.  I roasted it for 7:05 and again, the
first crack hit and I dragged on until an additional minute went by with
no second crack - actually, just under a minute.  I know I was
pushing it to be dry, but I have experience on this bean, on this profile
and I like it.
I let it cool.  I mixed them together and put then in one bag. 
They will have 2.5 days rest before being roasted.
I share this because this is my first real experiment with what can be
done with beans besides just roasting them and drinking wonderful
coffee.  I wanted to see if I could make something a bit
unusual.  It may fail and I will be sad and embarrassed and my
friends will be happy and thrilled that I tried, never saying a
word.  But, if I don't try I won't know and I want to learn so much
of what is out there.  This was done on an IR2, not a Behmor or a
drum or any of the really cool roasters.  I have what I have. 
But, I think I may have done good and I will let you know the truth when
it is over.
Happy Thanksgiving to all.
Stephen
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3) From: Stephen Carey
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Let me try this again.  I meant profile 6and then 5, the first thing 
was a crack not a crunch.  I am slammed at work.  I lost my first 
correction and am sorry if it shows up somewhere else.  I am wasted 
from work and have days to go until I head to San Francisco for more 
work, then back here for another show, then a trip to Chicago, then 
off to Costa Rica for a vacation, now won't that be fun!!!  Our house 
is ready, I am taking my roaster this time and taking SM's coffee, 
how weird is that.
At 03:08 PM 11/20/2007, you wrote:
<Snip>
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Content-Type: text/html; charset="us-ascii"
Let me try this again.  I meant profile 6and then 5,
the first thing was a crack not a crunch.  I am slammed at
work.  I lost my first correction and am sorry if it shows up
somewhere else.  I am wasted from work and have days to go until I
head to San Francisco for more work, then back here for another show,
then a trip to Chicago, then off to Costa Rica for a vacation, now won't
that be fun!!!  Our house is ready, I am taking my roaster this time
and taking SM's coffee, how weird is that.
At 03:08 PM 11/20/2007, you wrote:
Okay, this may seem as an odd
recipe or Melange, but it came to me through trial and error and I think
it will work out find.
I started with 155 grams for Costa Rica La Cadililla Estate Gesha. 
I ran it for 6:35 on my profile 6.  I won't go into all of the
cylces, but it is a four cycle profile that takes the heat up gradually,
but a nice little bump up on the final cycle for about 2 minutes, it only
went 1:35 this time.  I took it to its full first crunch and held it
past it for about 35 seconds, NO second crack.  It looked beautiful
and I stopped it.  The smell was perfect, the bean looked ready to
eat.
I let it cool and the machine cool.  Then I took another 155 grams
of the same bean and roasted it on my profile 6.  This is a slower
rise in temperature, but not so that it drys out the bean; I have tested
this.  The roast at this profile is more fruity and "fun,"
if that makes sense, while the profile 6 roast is a true earthy flavor -
a bit of the earth it grew in.  I roasted it for 7:05 and again, the
first crack hit and I dragged on until an additional minute went by with
no second crack - actually, just under a minute.  I know I was
pushing it to be dry, but I have experience on this bean, on this profile
and I like it.
I let it cool.  I mixed them together and put then in one bag. 
They will have 2.5 days rest before being roasted.
I share this because this is my first real experiment with what can be
done with beans besides just roasting them and drinking wonderful
coffee.  I wanted to see if I could make something a bit
unusual.  It may fail and I will be sad and embarrassed and my
friends will be happy and thrilled that I tried, never saying a
word.  But, if I don't try I won't know and I want to learn so much
of what is out there.  This was done on an IR2, not a Behmor or a
drum or any of the really cool roasters.  I have what I have. 
But, I think I may have done good and I will let you know the truth when
it is over.
Happy Thanksgiving to all.
Stephen
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
http://sweetmarias.com/maillistinfo.html#personalsettings--=====================_453712515==.ALT--

4) From: Stephen Carey
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How stupid am I?  I want to blame the meds, but it is me.  I am 
losing it.  Forgive me all, please.
At 03:28 PM 11/20/2007, you wrote:
<Snip>
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How stupid am I?  I want to blame the meds, but it is
me.  I am losing it.  Forgive me all, please.
At 03:28 PM 11/20/2007, you wrote:
Let me try this again.  I
meant profile 6and then 5, the first thing was a crack not a
crunch.  I am slammed at work.  I lost my first correction and
am sorry if it shows up somewhere else.  I am wasted from work and
have days to go until I head to San Francisco for more work, then back
here for another show, then a trip to Chicago, then off to Costa Rica for
a vacation, now won't that be fun!!!  Our house is ready, I am
taking my roaster this time and taking SM's coffee, how weird is
that.
At 03:08 PM 11/20/2007, you wrote:
Okay, this may seem as an odd
recipe or Melange, but it came to me through trial and error and I think
it will work out find.
I started with 155 grams for Costa Rica La Cadililla Estate Gesha. 
I ran it for 6:35 on my profile 6.  I won't go into all of the
cylces, but it is a four cycle profile that takes the heat up gradually,
but a nice little bump up on the final cycle for about 2 minutes, it only
went 1:35 this time.  I took it to its full first crunch and held it
past it for about 35 seconds, NO second crack.  It looked beautiful
and I stopped it.  The smell was perfect, the bean looked ready to
eat.
I let it cool and the machine cool.  Then I took another 155 grams
of the same bean and roasted it on my profile 6.  This is a slower
rise in temperature, but not so that it drys out the bean; I have tested
this.  The roast at this profile is more fruity and "fun,"
if that makes sense, while the profile 6 roast is a true earthy flavor -
a bit of the earth it grew in.  I roasted it for 7:05 and again, the
first crack hit and I dragged on until an additional minute went by with
no second crack - actually, just under a minute.  I know I was
pushing it to be dry, but I have experience on this bean, on this profile
and I like it.
I let it cool.  I mixed them together and put then in one bag. 
They will have 2.5 days rest before being roasted.
I share this because this is my first real experiment with what can be
done with beans besides just roasting them and drinking wonderful
coffee.  I wanted to see if I could make something a bit
unusual.  It may fail and I will be sad and embarrassed and my
friends will be happy and thrilled that I tried, never saying a
word.  But, if I don't try I won't know and I want to learn so much
of what is out there.  This was done on an IR2, not a Behmor or a
drum or any of the really cool roasters.  I have what I have. 
But, I think I may have done good and I will let you know the truth when
it is over.
Happy Thanksgiving to all.
Stephen
homeroast mailing list
http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest options, vacations,
unsvbscribes) go to
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5) From: Bonnie Polkinghorn
Stephen,
Take a big deep breath.  Now exhaaaaaale slowwwwwly.
Repeat.
Hope you feel better!
Happy Thanksgiving to you, too.
You seem never to have time on your travels, but San Francisco is less
than one hour from Sweet Maria's.  It's also about one hour from my
home, so if you do have any time, let me know offlist.
-Bonnie P.
On Nov 20, 2007 12:31 PM, Stephen Carey  wrote:
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