HomeRoast Digest


Topic: Yet another Behmor Report... (10 msgs / 444 lines)
1) From: Bryan Wray
I don't post/email/write all that often, but when I do I apparently do it in big fashion!    
    I will warn the list that this is a pretty long post so if you don't have a lot of time, you may want to filter this one if you haven't already, due to the fact that Behmor is in the title! ;0)  I have some questions in here that are general roasting questions and some that are more Behmor specific.  Any and all input would be greatly appreciated!
    I now have had the Behmor (how do you pronounce that by the way, I've been curious for a few weeks) and have had a lot of fun playing around with it.  I think this machine is really going to change the way I look at roasting coffee.  For one, it is so easy to use that I can concentrate on things like getting repeated results.  And, it is so easy to adjust slightly that I can easily tweak profiles or bean amounts to get slightly different results.  Enough general, down to the specifics:
I have definitely gotten smoke with the Behmor.  It's not that I can always see the smoke while roasting, it's that my smoke detector 3 rooms away picks it up just fine, and then I look around the room and  notice the fog hanging around the ceiling.  I run the Behmor under the range hood on full speed and have a window open with a fan pushing air out, which has helped, but if I am aiming for a fc+ and am doing 3/4-1lb, there is smoke everywhere.  Maybe I am an exception, but I am just posting what I am finding.  Now, that being said, I have only had smoke problems on 1lb roasts (at pretty much any level), and 1/2lb roasts that I take to Vienna/French.
I am getting the "squeeeeeak-squeeeeeeak"  as well, so I was happy to see someone else post on it, and also to see a solution posted as well.  From my observations the squeaking is due to the drum sliding every so slightly left to right as it rotates.  It doesn't seem to be hurting anything, it's just an observation.
I would love it if someone could possibly explain the profiles a little better to me, but in very general terms.  I am a relatively new roaster, so perhaps it's just general roasting knowledge that I am lacking and not "specific to behmor" knowledge.  My general understanding right now is that if you are aiming for lighter roasts, you are better off using P4 or P5, if you want darker, use P1.  Is this correct?
Also, someone mentioned that even on the P1 setting the elements weren't always on, which I figured they would be if P1 meant 100% power, and I too am experiencing this.  Are they kicking off due to the machine sensing the chamber temperature getting too hot (which is what I am guessing)?
I am noticing a lot people talking about how first crack is running right into second crack and I am definitely struggling with this.  Basically first crack starts with a couple snaps here and there, continues with a couple snaps here and there, and then eventually runs into second crack.  First crack is never really at a peak, always just sort of popping here and there with no real "roll" to it.  I got used to having "rolling" snaps in a SS Popcorn popper and a FR-8, but I don't seem to get them at all in the Behmor.  Is this due to it being a drum roaster, or is this just something that is more common than I thought?  Is it bad?  If so is there something that I should adjust?
I was having a lot of trouble getting roasts to go as dark as I wanted for a while, but now am doing a little better at it.  A few roasts were at maximum time and would still be just getting into first crack, which was frustrating.  The wiring in our house is fine, so I think perhaps I just wasn't using the correct profiles or something.
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it now.

2) From: Robert Yoder
Hi Bryan,
 
Thank you for the detailed and informative reports!
 
I asked Joe Behm how to pronounce his name and he replied "name". So it wou=
ld be BAY-More.
 
Happy Roasting!
 
robert
From: bwray_thatcoffeeguy: homeroast=
ct: +Yet another Behmor Report...Date: Fri, 30 Nov 2007 16:45:05 -0800I don=
't post/email/write all that often, but when I do I apparently do it in big=
 fashion!       I will warn the list that this is a pretty long post so if =
you don't have a lot of time, you may want to filter this one if you haven'=
t already, due to the fact that Behmor is in the title! ;0)  I have some qu=
estions in here that are general roasting questions and some that are more =
Behmor specific.  Any and all input would be greatly appreciated!    I now =
have had the Behmor (how do you pronounce that by the way, I've been curiou=
s for a few weeks) and have had a lot of fun playing around with it.  I thi=
nk this machine is really going to change the way I look at roasting coffee=
.  For one, it is so easy to use that I can concentrate on things like gett=
ing repeated results.  And, it is so easy to adjust slightly that I can eas=
ily tweak profiles or bean amounts to get slightly different results.  Enou=
gh general, down to the specifics:I have definitely gotten smoke with the B=
ehmor.  It's not that I can always see the smoke while roasting, it's that =
my smoke detector 3 rooms away picks it up just fine, and then I look aroun=
d the room and  notice the fog hanging around the ceiling.  I run the Behmo=
r under the range hood on full speed and have a window open with a fan push=
ing air out, which has helped, but if I am aiming for a fc+ and am doing 3/=
4-1lb, there is smoke everywhere.  Maybe I am an exception, but I am just p=
osting what I am finding.  Now, that being said, I have only had smoke prob=
lems on 1lb roasts (at pretty much any level), and 1/2lb roasts that I take=
 to Vienna/French.I am getting the "squeeeeeak-squeeeeeeak"  as well, so I =
was happy to see someone else post on it, and also to see a solution posted=
 as well.  From my observations the squeaking is due to the drum sliding ev=
ery so slightly left to right as it rotates.  It doesn't seem to be hurting=
 anything, it's just an observation.I would love it if someone could possib=
ly explain the profiles a little better to me, but in very general terms.  =
I am a relatively new roaster, so perhaps it's just general roasting knowle=
dge that I am lacking and not "specific to behmor" knowledge.  My general u=
nderstanding right now is that if you are aiming for lighter roasts, you ar=
e better off using P4 or P5, if you want darker, use P1.  Is this correct?A=
lso, someone mentioned that even on the P1 setting the elements weren't alw=
ays on, which I figured they would be if P1 meant 100% power, and I too am =
experiencing this.  Are they kicking off due to the machine sensing the cha=
mber temperature getting too hot (which is what I am guessing)?I am noticin=
g a lot people talking about how first crack is running right into second c=
rack and I am definitely struggling with this.  Basically first crack start=
s with a couple snaps here and there, continues with a couple snaps here an=
d there, and then eventually runs into second crack.  First crack is never =
really at a peak, always just sort of popping here and there with no real "=
roll" to it.  I got used to having "rolling" snaps in a SS Popcorn popper a=
nd a FR-8, but I don't seem to get them at all in the Behmor.  Is this due =
to it being a drum roaster, or is this just something that is more common t=
han I thought?  Is it bad?  If so is there something that I should adjust?I=
 was having a lot of trouble getting roasts to go as dark as I wanted for a=
 while, but now am doing a little better at it.  A few roasts were at maxim=
um time and would still be just getting into first crack, which was frustra=
ting.  The wiring in our house is fine, so I think perhaps I just wasn't us=
ing the correct profiles or something.-BryBryan WrayNaDean's Coffee PlaceKa=
lamazoo, MI"It is my hope that people realize that coffee is more than just=
 a caffeine delivery service, it can be a culinary art"- Chris Owens. 
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it=
 now.
Share life as it happens with the new Windows Live.Download today it's FREE=
!http://www.windowslive.com/share.html?ocid=TXT_TAGLM_Wave2_sharelife_1120=07=

3) From: Brett Mason
Hi Bryan,
Try removing the mesh screen in the range hood when you roast.  I have a
friend who does this, and all the smoke problem goes away...
2 cents,
Brett
On Nov 30, 2007 6:45 PM, Bryan Wray  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Eddie Dove
I did exactly that when I roasted with the Gene Cafe under the range
hood and it worked perfectly.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On Nov 30, 2007 9:07 PM, Brett Mason  wrote:
<Snip>

5) From: Bryan Wray
Thanks... I will try that!  And, now that you mention it, besides removing the mesh screen, who knows the last time the screen was cleaned... I bet that would help a lot just cleaning it!  Hadn't even thought of that.  Thanks again.
-Bry
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
Be a better pen pal. Text or chat with friends inside Yahoo! Mail. See how.

6) From: Alchemist John
ER, no.  BEE-More.  Joe BEhm, not Joe BAhm.
Sounds like you are having fun.
At 17:56 11/30/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

7) From: Robert Yoder
Ask him.  I did.  That's why I posted what I posted.
 
robert yoder
To: homeroast: John: =
RE: +Yet another Behmor Report...Date: Sat, 1 Dec 2007 17:53:01 -0800ER, no=
.  BEE-More.  Joe BEhm, not Joe BAhm.Sounds like you are having fun.At 17:5=
6 11/30/2007, you wrote:
Hi Bryan, Thank you for the detailed and informative reports! I asked Joe B=
ehm how to pronounce his name and he replied "name". So it would be BAY-Mor=
e. Happy Roasting! robert
From: bwray_thatcoffeeguy
To: homeroast
Subject: +Yet another Behmor Report...
Date: Fri, 30 Nov 2007 16:45:05 -0800
I don't post/email/write all that often, but when I do I apparently do it i=
n big fashion!   
    I will warn the list that this is a pretty long post so if you don't ha=
ve a lot of time, you may want to filter this one if you haven't already, d=
ue to the fact that Behmor is in the title! ;0)  I have some questions in h=
ere that are general roasting questions and some that are more Behmor speci=
fic.  Any and all input would be greatly appreciated!
    I now have had the Behmor (how do you pronounce that by the way, I've b=
een curious for a few weeks) and have had a lot of fun playing around with =
it.  I think this machine is really going to change the way I look at roast=
ing coffee.  For one, it is so easy to use that I can concentrate on things=
 like getting repeated results.  And, it is so easy to adjust slightly that=
 I can easily tweak profiles or bean amounts to get slightly different resu=
lts.  Enough general, down to the specifics:
I have definitely gotten smoke with the Behmor.  It's not that I can always=
 see the smoke while roasting, it's that my smoke detector 3 rooms away pic=
ks it up just fine, and then I look around the room and  notice the fog han=
ging around the ceiling.  I run the Behmor under the range hood on full spe=
ed and have a window open with a fan pushing air out, which has helped, but=
 if I am aiming for a fc+ and am doing 3/4-1lb, there is smoke everywhere. =
 Maybe I am an exception, but I am just posting what I am finding.  Now, th=
at being said, I have only had smoke problems on 1lb roasts (at pretty much=
 any level), and 1/2lb roasts that I take to Vienna/French.
I am getting the "squeeeeeak-squeeeeeeak"  as well, so I was happy to see s=
omeone else post on it, and also to see a solution posted as well.  From my=
 observations the squeaking is due to the drum sliding every so slightly le=
ft to right as it rotates.  It doesn't seem to be hurting anything, it's ju=
st an observation.
I would love it if someone could possibly explain the profiles a little bet=
ter to me, but in very general terms.  I am a relatively new roaster, so pe=
rhaps it's just general roasting knowledge that I am lacking and not "speci=
fic to behmor" knowledge.  My general understanding right now is that if yo=
u are aiming for lighter roasts, you are better off using P4 or P5, if you =
want darker, use P1.  Is this correct?
Also, someone mentioned that even on the P1 setting the elements weren't al=
ways on, which I figured they would be if P1 meant 100% power, and I too am=
 experiencing this.  Are they kicking off due to the machine sensing the ch=
amber temperature getting too hot (which is what I am guessing)?
I am noticing a lot people talking about how first crack is running right i=
nto second crack and I am definitely struggling with this.  Basically first=
 crack starts with a couple snaps here and there, continues with a couple s=
naps here and there, and then eventually runs into second crack.  First cra=
ck is never really at a peak, always just sort of popping here and there wi=
th no real "roll" to it.  I got used to having "rolling" snaps in a SS Popc=
orn popper and a FR-8, but I don't seem to get them at all in the Behmor.  =
Is this due to it being a drum roaster, or is this just something that is m=
ore common than I thought?  Is it bad?  If so is there something that I sho=
uld adjust?
I was having a lot of trouble getting roasts to go as dark as I wanted for =
a while, but now am doing a little better at it.  A few roasts were at maxi=
mum time and would still be just getting into first crack, which was frustr=
ating.  The wiring in our house is fine, so I think perhaps I just wasn't u=
sing the correct profiles or something.
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine=
 delivery service, it can be a culinary art"- Chris Owens. 
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it=
 now.
Share life as it happens with the new Windows Live. Share now! 
John NanciAlChemist at largeZen Roasting , Blending & Espresso pulling by G=
estalhttp://www.microsoft.com/windows/shop/specialoffers.mspx?ocid=TXT_TAGLM_C=PC_MediaCtr_bigscreen_102007=">http://www.chocolatealchemy.com/Put your friends on the big screen with Windows Vista® + Windows Live™.http://www.microsoft.com/windows/shop/specialoffers.mspx?ocid=TXT_TAGLM_C=PC_MediaCtr_bigscreen_102007=

8) From: Robert Yoder
I want to add that I have great respect for Alchemist John's information an=
d knowledge.  In this particular case, I actually asked Behm.  No disrespec=
t intended, but, ER, maybe my report was correct.
 
Happy Roasting!
 
ry
From: robotyonder: homeroast: RE=
: +Yet another Behmor Report...Date: Sat, 1 Dec 2007 23:31:00 -0800
Ask him.  I did.  That's why I posted what I posted. robert yoder
To: homeroast: John: =
RE: +Yet another Behmor Report...Date: Sat, 1 Dec 2007 17:53:01 -0800ER, no=
.  BEE-More.  Joe BEhm, not Joe BAhm.Sounds like you are having fun.At 17:5=
6 11/30/2007, you wrote:
Hi Bryan, Thank you for the detailed and informative reports! I asked Joe B=
ehm how to pronounce his name and he replied "name". So it would be BAY-Mor=
e. Happy Roasting! robert
From: bwray_thatcoffeeguy
To: homeroast
Subject: +Yet another Behmor Report...
Date: Fri, 30 Nov 2007 16:45:05 -0800
I don't post/email/write all that often, but when I do I apparently do it i=
n big fashion!   
    I will warn the list that this is a pretty long post so if you don't ha=
ve a lot of time, you may want to filter this one if you haven't already, d=
ue to the fact that Behmor is in the title! ;0)  I have some questions in h=
ere that are general roasting questions and some that are more Behmor speci=
fic.  Any and all input would be greatly appreciated!
    I now have had the Behmor (how do you pronounce that by the way, I've b=
een curious for a few weeks) and have had a lot of fun playing around with =
it.  I think this machine is really going to change the way I look at roast=
ing coffee.  For one, it is so easy to use that I can concentrate on things=
 like getting repeated results.  And, it is so easy to adjust slightly that=
 I can easily tweak profiles or bean amounts to get slightly different resu=
lts.  Enough general, down to the specifics:
I have definitely gotten smoke with the Behmor.  It's not that I can always=
 see the smoke while roasting, it's that my smoke detector 3 rooms away pic=
ks it up just fine, and then I look around the room and  notice the fog han=
ging around the ceiling.  I run the Behmor under the range hood on full spe=
ed and have a window open with a fan pushing air out, which has helped, but=
 if I am aiming for a fc+ and am doing 3/4-1lb, there is smoke everywhere. =
 Maybe I am an exception, but I am just posting what I am finding.  Now, th=
at being said, I have only had smoke problems on 1lb roasts (at pretty much=
 any level), and 1/2lb roasts that I take to Vienna/French.
I am getting the "squeeeeeak-squeeeeeeak"  as well, so I was happy to see s=
omeone else post on it, and also to see a solution posted as well.  From my=
 observations the squeaking is due to the drum sliding every so slightly le=
ft to right as it rotates.  It doesn't seem to be hurting anything, it's ju=
st an observation.
I would love it if someone could possibly explain the profiles a little bet=
ter to me, but in very general terms.  I am a relatively new roaster, so pe=
rhaps it's just general roasting knowledge that I am lacking and not "speci=
fic to behmor" knowledge.  My general understanding right now is that if yo=
u are aiming for lighter roasts, you are better off using P4 or P5, if you =
want darker, use P1.  Is this correct?
Also, someone mentioned that even on the P1 setting the elements weren't al=
ways on, which I figured they would be if P1 meant 100% power, and I too am=
 experiencing this.  Are they kicking off due to the machine sensing the ch=
amber temperature getting too hot (which is what I am guessing)?
I am noticing a lot people talking about how first crack is running right i=
nto second crack and I am definitely struggling with this.  Basically first=
 crack starts with a couple snaps here and there, continues with a couple s=
naps here and there, and then eventually runs into second crack.  First cra=
ck is never really at a peak, always just sort of popping here and there wi=
th no real "roll" to it.  I got used to having "rolling" snaps in a SS Popc=
orn popper and a FR-8, but I don't seem to get them at all in the Behmor.  =
Is this due to it being a drum roaster, or is this just something that is m=
ore common than I thought?  Is it bad?  If so is there something that I sho=
uld adjust?
I was having a lot of trouble getting roasts to go as dark as I wanted for =
a while, but now am doing a little better at it.  A few roasts were at maxi=
mum time and would still be just getting into first crack, which was frustr=
ating.  The wiring in our house is fine, so I think perhaps I just wasn't u=
sing the correct profiles or something.
-Bry
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine=
 delivery service, it can be a culinary art"- Chris Owens. 
Be a better sports nut! Let your teams follow you with Yahoo Mobile. Try it=
 now.
Share life as it happens with the new Windows Live. Share now! 
John NanciAlChemist at largeZen Roasting , Blending & Espresso pulling by G=
estalhttp://www.chocolatealchemy.com/Get the power of Windows + Web with the new Windows Live. Power up!
Put your friends on the big screen with Windows Vista® + Windows Live™.http://www.microsoft.com/windows/shop/specialoffers.mspx?ocid=TXT_TAGLM_C=PC_MediaCtr_bigscreen_102007=

9) From: Dave Nielsen
I'd like to add that when we met Joe at PNWG this summer he was
pronouncing it BEE-More...  Now he may have changed his name since
then but...  Of course it is kind of a silly thing to get hung up on!
--Dave #384
On Dec 1, 2007 11:46 PM, Robert Yoder  wrote:
<Snip>

10) From: Robert Yoder
Greetings, Dave,
 
Well, silly me!  Joe had told me that his name is pronounced as in "name" w=
ith a B, but I just learned from him that he does choose to pronounce the R=
oaster's name as BEE-More so he can capitalize on the idea of better roasts=
.  I recognize that consistency can be a hobgoblin and here I made the wron=
g (or as Ray would say:  "rong") assumption.
 
I can report that I am happy with my Bee-More roaster!
 
robert> From: dave.l.nielsen> To: homeroast=
<Snip>
4 -0800> > I'd like to add that when we met Joe at PNWG this summer he was>=
 pronouncing it BEE-More... Now he may have changed his name since> then bu=
t... Of course it is kind of a silly thing to get hung up on!> > --Dave #38=
4> > On Dec 1, 2007 11:46 PM, Robert Yoder  wrote:=
<Snip>
tion> > and knowledge. In this particular case, I actually asked Behm. No> =
<Snip>
asting!> >> > ry> >> >> >> >> > From: robo=
tyonder> >> > To: homeroast> > Subject: R=
E: +Yet another Behmor Report...> > Date: Sat, 1 Dec 2007 23:31:00 -0800> >=
<Snip>
oder> >> >> >> >> > To: homeroast=
eetmarias.com> > From: John> > Subject: RE: +Yet anoth=
er Behmor Report...> > Date: Sat, 1 Dec 2007 17:53:01 -0800> >> > ER, no. B=
EE-More. Joe BEhm, not Joe BAhm.> >> > Sounds like you are having fun.> >> =
<Snip>
e detailed and informative reports!> >> > I asked Joe Behm how to pronounce=
 his name and he replied "name". So it> > would be BAY-More.> >> > Happy Ro=
asting!> >> > robert> >> >> > From: bwray_=
thatcoffeeguy> > To: homeroast> > Subject: =
+Yet another Behmor Report...> > Date: Fri, 30 Nov 2007 16:45:05 -0800> >> =
<Snip>
 so if you don't> > have a lot of time, you may want to filter this one if =
you haven't already,> > due to the fact that Behmor is in the title! ;0) I =
have some questions in> > here that are general roasting questions and some=
 that are more Behmor> > specific. Any and all input would be greatly appre=
ciated!> > I now have had the Behmor (how do you pronounce that by the way,=
 I've> > been curious for a few weeks) and have had a lot of fun playing ar=
ound with> > it. I think this machine is really going to change the way I l=
ook at> > roasting coffee. For one, it is so easy to use that I can concent=
rate on> > things like getting repeated results. And, it is so easy to adju=
st slightly> > that I can easily tweak profiles or bean amounts to get slig=
htly different> > results. Enough general, down to the specifics:> > I have=
 definitely gotten smoke with the Behmor. It's not that I can always> > see=
 the smoke while roasting, it's that my smoke detector 3 rooms away picks> =
<Snip>
ng> > around the ceiling. I run the Behmor under the range hood on full spe=
ed and> > have a window open with a fan pushing air out, which has helped, =
but if I am> > aiming for a fc+ and am doing 3/4-1lb, there is smoke everyw=
here. Maybe I> > am an exception, but I am just posting what I am finding. =
Now, that being> > said, I have only had smoke problems on 1lb roasts (at p=
retty much any> > level), and 1/2lb roasts that I take to Vienna/French.> >=
 I am getting the "squeeeeeak-squeeeeeeak" as well, so I was happy to see> =
<Snip>
my> > observations the squeaking is due to the drum sliding every so slight=
ly left> > to right as it rotates. It doesn't seem to be hurting anything, =
it's just> > an observation.> > I would love it if someone could possibly e=
xplain the profiles a little> > better to me, but in very general terms. I =
am a relatively new roaster, so> > perhaps it's just general roasting knowl=
edge that I am lacking and not> > "specific to behmor" knowledge. My genera=
l understanding right now is that> > if you are aiming for lighter roasts, =
you are better off using P4 or P5, if> > you want darker, use P1. Is this c=
orrect?> > Also, someone mentioned that even on the P1 setting the elements=
 weren't> > always on, which I figured they would be if P1 meant 100% power=
, and I too> > am experiencing this. Are they kicking off due to the machin=
e sensing the> > chamber temperature getting too hot (which is what I am gu=
essing)?> > I am noticing a lot people talking about how first crack is run=
ning right> > into second crack and I am definitely struggling with this. B=
asically first> > crack starts with a couple snaps here and there, continue=
s with a couple> > snaps here and there, and then eventually runs into seco=
nd crack. First> > crack is never really at a peak, always just sort of pop=
ping here and there> > with no real "roll" to it. I got used to having "rol=
ling" snaps in a SS> > Popcorn popper and a FR-8, but I don't seem to get t=
hem at all in the> > Behmor. Is this due to it being a drum roaster, or is =
this just something> > that is more common than I thought? Is it bad? If so=
 is there something> > that I should adjust?> > I was having a lot of troub=
le getting roasts to go as dark as I wanted for> > a while, but now am doin=
g a little better at it. A few roasts were at> > maximum time and would sti=
ll be just getting into first crack, which was> > frustrating. The wiring i=
n our house is fine, so I think perhaps I just> > wasn't using the correct =
profiles or something.> > -Bry> >> >> > Bryan Wray> > NaDean's Coffee Place=
<Snip>
ore than just a caffeine> > delivery service, it can be a culinary art"- Ch=
ris Owens.> >> > Be a better sports nut! Let your teams follow you with Yah=
oo Mobile. Try it> > now.> >> >> >> > Shar=
e life as it happens with the new Windows Live. Share now!> >> > John Nanci=
<Snip>
talt> >http://www.chocolatealchemy.com/>>> >> >=> > Get the power of Windows + Web with the new Windows Live. Power =
up!> >> > Get the power of Windows + Web w=
ith the new Windows Live. Power up!>=> homeroast mailing list>http://lists.sweetmarias.com/mailman/lis=tinfo/homeroast> To change your personal list settings (digest options, vac=
ations, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#person=alsettings
Connect and share in new ways with Windows Live.http://www.windowslive.com/connect.html?ocid=TXT_TAGLM_Wave2_newways_1120=07=


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