HomeRoast Digest


Topic: hello (28 msgs / 525 lines)
1) From: Poul Petersen
<Snip>
	Any idea how much that costs?
-poul

2) From: lee rademacher
Are you the SNL Kevin Nealon? Could it be that even the famous search for the
perfect cup of coffee?
Take care,
Lee Rademacher
Kevin Nealon wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Scott Morrison

Hello All,

My name is Scott and I am new to all of this. I came across the sweet maria's website a few weeks ago and thought that coffee roasting at home might be fun. I have a few questions though.

I talked to a local coffee roaster and they gave me a pound at Guatamalan beans to experiment with. I pulled out the popcorn popper (west bend) last night and tried it. After 90 seconds of warm up time for the popper, I put 1/3 cup of the green beans in. This did not seem like too much as the beans swirled around just as quickly as popcorn does. After about 2 minutes I reached the first crack phase. After about five minutes something else changed with the beans because the swirl pattern changed slightly, the beans in the center of the swirl were rising up and being dropped on the outside of the swirl. It was kind of reminiscent of a volcano. I kept watching to twelve minutes and the beans were not getting much past a light city roast, if that. A few of the beans (< 1%) were still tan colored when I poured it out into the collander to cool. This morning in the up they were sweet and had slight grain/hay/grass taste to them that was not unpleasent.

Any thoughts on how to get the roast to go darker. I was getting worried that I was taking it too long as I think that I read a popper can do a complete roast in 5-7 minutes.

Thanks for any and all suggestions,

Scott


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4) From: Jim McClellan
<Snip>
It sounds like the thermostat on your popper is cutting off the heat at to low of a temp to reach full roast. There is a way to disable this thermostat, but it varies depending on with poppery you have. There should be something in the archives about it, if not there are some pretty clear direction in the archives of alt.coffee. Google on Poppery +thermostat.
Jim M

5) From: javafool
You might want to try roasting a larger batch. Sometimes a roast will stall
if there are not enough beans in the popper or roaster. If that doesn't work
and you decide to override the thermal cut-off, remember that bypasses the
popper's safety feature and you proceed at your own risk.
TerryF

6) From: Jason Molinari
Sounds like you roasted too light. What you could try is to increase the amount of beans. This will increase the temperaure of the chamber as there is less air getting out. Try that, try 1/2 cup or even 2/3. Use as many beans as the popper will take and still swirl them withing 10-20 of them being dropped in. You might have to help the popper out at the start to get them going, i used a long screwdriver:)
IF that doesn't help, then your thermostat is cutting off, and you need to modify it.
jason
<Snip>

7) From: Andrew Thomas
--- "Jim McClellan" wrote:
<Snip>
Jim may be right, but it may just be that you roasted too few beans to complete the roast. You need a minimum amount in order to slow the air flow so the coffee can absorb enough heat to roast properly. 
Try this: With your popper running, slowly add green coffee until the beans are barely moving. If you accidently add too much, you can stir manually for a minute or so until they start agitating on their own. Then proceed as you did before. It should roast faster and make it to 2nd crack within 10 minutes or so. 
Andy
Free e-mail!  you
A service of www.WallaWallaGuide.com

8) From: Ed Needham
'Fun'...heheheh, he said 'fun' Beavis.
heheheh...yeah, I heard him.  He said 'fun'. heheheh
**********
Welcome to the dark side.
***********************************************
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com
***********************************************

9) From: Greg Halbrook
At 03:54 PM 8/15/2003 -0600, you wrote:
<Snip>
                   
<Snip>
Hi Scott,
      Welcome to home roasting, I hope you enjoy it as much as I do.  If 
it's not the thermo-cut off as the others suggested then my guess is that 
you're starting with too few beans.  I tend to use closer to 1/2 cup or 
just enough beans that they just about stop swirling when I first put them 
in.  As they roast they will lose moisture and become light enough to 
agitate/swirl more.  The bigger mass of beans also tends to reduce the 
airflow and retain the heat.  As such I tend to use more beans in the 
winter months than I do during summer.  The beans will roast too fast and 
hot in the summer months if I were to use the same amount I'd use in the 
winter.  Conversely, I may not even reach second crack in the winter if I 
were using the summer amount.  Let us know if this helps!  Good luck and 
happy roasting :-)
--
Greg
Plymouth, Mi

10) From: AlChemist John
Welcome Scott.
I wouldn't reiterate any of the advice so far.  If your roaster needs 
adjustment, it is really quite simple.  Just ask.
Happy roasting and enjoy
Sometime around 14:54 8/15/2003, Scott Morrison typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

11) From: Jim
do not get the Zack & Dani's, it's the new "Melitta"
 
Hearthware has a few HWP's for sale on their site
Scott Morrison <gentlemanka007> wrote:

Thanks for all of your suggestions. I have been using a skillet on the sideburner of my grill on the porch over the weekend and the results were better (first slightly scorched and next three yummy).

I will first try to increase the amount of beans during the roast as some of you have suggested. If that does not work, I might try to remove the thermostat control. I suspect that the thermostat control was coming on because during the later stages of the roast, I noticed that the porch light would get dimmer and brighter and the sound of the popper would change at the same time. If I remove the control I will have to do it when my wife is not home, she would be afraid that I would screw it up.

Speaking of the wife, what inexpensive home roaster (read not Alp or HT) do you suggest. I have a birthday coming up and need to make some suggestion/hints. I have my eye on the Jack and Dani's.

Thanks,

Scott


Help STOP SPAM with the new MSN 8 and get 2 months FREE* > ATTACHMENT part 2 message/rfc822 From: "Scott Morrison" To: homeroast Subject: +Hello Date: Fri, 15 Aug 2003 15:54:00 -0600

Hello All,

My name is Scott and I am new to all of this. I came across the sweet maria's website a few weeks ago and thought that coffee roasting at home might be fun. I have a few questions though.

I talked to a local coffee roaster and they gave me a pound at Guatamalan beans to experiment with. I pulled out the popcorn popper (west bend) last night and tried it. After 90 seconds of warm up time for the popper, I put 1/3 cup of the green beans in. This did not seem like too much as the beans swirled around just as quickly as popcorn does. After about 2 minutes I reached the first crack phase. After about five minutes something else changed with the beans because the swirl pattern changed slightly, the beans in the center of the swirl were rising up and being dropped on the outside of the swirl. It was kind of reminiscent of a volcano. I kept watching to twelve minutes and the beans were not getting much past a light city roast, if that. A few of the beans (< 1%) were still tan colored when I poured it out into the collander to cool. This morning in the up they were sweet and had slight grain/hay/grass taste to them that was not unpleasent.

Any thoughts on how to get the roast to go darker. I was getting worried that I was taking it too long as I think that I read a popper can do a complete roast in 5-7 minutes.

Thanks for any and all suggestions,

Scott


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"It may be the devil or it may be the Lord, but you've gotta serve somebody" Bob Dylan


12) From: Dave Huddle
gotta disagree with this.
I have a Z&D and a Melitta, along with a FreshRoast, Alp, Hearthware
(both kinds), 'wb' and a Poppery II.
Got the Z&D cheap on ebay.   It works fine.  I can roast to the black,
shiny stage with no trouble.  Reanonable capacity, easy to watch the
roast develop.
(I never got anything roasted well with the Melitta.  Mine just won't
get hot emough.)
Dave
<Snip>

13) From: Jim
I had a Z&D and the beans always tasted "flat", i believe it's due to the longer roast times
 
glad you like your and REALLY glad you got it cheap!
 
i'm saving my pennies for this baby:
 
http://www.sivetzcoffee.com/online%20catalog.htm#1.25Dave Huddle <jhuddle> wrote:
gotta disagree with this.
I have a Z&D and a Melitta, along with a FreshRoast, Alp, Hearthware
(both kinds), 'wb' and a Poppery II.
Got the Z&D cheap on ebay. It works fine. I can roast to the black,
shiny stage with no trouble. Reanonable capacity, easy to watch the
roast develop.
(I never got anything roasted well with the Melitta. Mine just won't
get hot emough.)
Dave
> 
> do not get the Zack & Dani's, it's the new "Melitta"
>

"It may be the devil or it may be the Lord, but you've gotta serve somebody" Bob Dylan


14) From: gin
I think that roaster is about 6000, they make them to order...

15) From: Jim
$2200.00, he tested one for us and it's a SWEET unit.
 
Be warned- Mr. sivetz is a true genius, but is difficult to deal with 
Poul Petersen <petersp> wrote:
> i'm saving my pennies for this baby:
> 
>http://www.sivetzcoffee.com/online%20catalog.htm#1.25> 
Any idea how much that costs?
-poul

"It may be the devil or it may be the Lord, but you've gotta serve somebody" Bob Dylan


16) From: Jim
actually it's 2200.00
gin <gin> wrote:
I think that roaster is about 6000, they make them to order...

17) From: Les & Becky
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Jim your comment about Mr Sivetz is kind!  I 
am one of the "lucky" people who he showed kindness on and taught me how to 
homeroast 18 years ago when I lived in the Corvallis area.  He has very 
strong facts, I mean opinions!
 
Les

18) From: Les & Becky
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
Jim your comment about Mr Sivetz is kind!  I 
am one of the "lucky" people who he showed kindness on and taught me how to 
homeroast 18 years ago when I lived in the Corvallis area.  He has very 
strong facts, I mean opinions!
 
Les

19) From: Roadruck, Samuel L
This is a multi-part message in MIME format.
I am new to the list, and pretty new to home roasting, so I just wanted
hey, and that I look forward to future discussions. 
 
Sam Roadruck

20) From: DEchelbarg
Welcome Sam

21) From: Brett Mason
Hey!
and Welcome!
On Wed, 8 Dec 2004 16:43:20 EST, DEchelbarg  wrote:
<Snip>
-- 
Regards,
Brett Mason
 HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

22) From: R.N.Kyle
This is a multi-part message in MIME format.
Sam welcome to the list, and enjoy the journey in the wonderful world of =
home roasting.
RK

23) From: Andy Thomas
--- "Roadruck, Samuel L"  wrote:
<Snip>
Hey Sam, and welcome. So, tell us something about your
roasting experience so far.
Andy 
Do you Yahoo!? 
Take Yahoo! Mail with you! Get it on your mobile phone. http://mobile.yahoo.com/maildemo

24) From: Jerry Procopio
Welcome Sam.  Enjoy the journey :)
Jerry
Roadruck, Samuel L wrote:
<Snip>

25) From: Justin Marquez
Sam -
Welcome aboard.  Just remember, our bark is worse than our bite!
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.comOn Wed, 8 Dec 2004 16:13:54 -0500, Roadruck, Samuel L
 wrote:
<Snip>

26) From: AlChemist John
Hello.  Want to tell us a little about yourself and/or equipment?
Sometime around 13:13 12/8/2004, Roadruck, Samuel L typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

27) From: stan bob
http://www.tatrygarden.sk/includes/fb.php?tjye712zozyfjm---------------
Norman is so stupid, mind readers charge him half price. -- Jim Cornette
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library

28) From: Byron - Sweet Maria's Coffee
Hello everyone, please do not click the link in the previous email. It
appears to be spam. Thank you.
On Mon, Apr 1, 2013 at 8:36 AM, stan bob  wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library


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