HomeRoast Digest


Topic: roasting as medicine (6 msgs / 119 lines)
1) From: Stephen Carey
Hi, all.  It has been a while since I have gotten on here about a 
roast.  Just tied up with health issues and work, with more work 
travel coming up.  So, after getting out of the hospital for the 
second time in 20 days, this time a 5 day stay, I was weak, tired and 
didn't feel like doing much.  However, as I have recovered to some 
extent the taste of coffee seemed great.  Alas, I had been home so 
little I hadn't had time to roast any - I was out of coffee - egads!!
What to do?  Well, the thought of home roasting really got me 
going.  Getting back into it gave me strength.  So, I pulled out the 
Behmor, pulled out my Mexico FTO Oaxca Pluma, kind of my second 
standard.  I started roasting a 1/2 pound.  The smell filled the 
kitchen and then the house.  It was heaven.  More, it was medicine in 
a roaster.  I could feel my spirits lifting, my strength coming back 
and I felt normal.  Or, the closest to it in a month.
The smell was sweet, colorful (which isn't much of an adjective for 
coffee, but that is what comes to mind) in that my mind took back 
control of my body and I now feel quite good.  I had the break the 
habit of feeling ill and having self-pity.  This roast did just that.
Unfortunately, I have friends coming over tonight to say hello.  I 
will have to roast some of this batch with almost no rest time, but I 
expect it won't let me down, it will be just fine.  This group has 
really gotten into my roasts, often having me roast them a batch for 
themselves.  No doubt this will still beat any store bought 
coffee.  Plus, I have read plenty of posts where people have tried 
coffee right after roasting and have had a fine cup of coffee.
So, my experience has taught me that this passion I have can break 
the down spirits that can accompany being ill, having a rough time at 
work, or when one just is in the mood to beat one's self up.  Roast 
away and enjoy.  Thanks for listening.  (I will let you know how the 
non-rested coffee turns out.)
Stephen
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2) From: Les
Thanks for sharing Stephen.  I find roasting to be very theraputic too.
Les
On 3/2/08, Stephen Carey  wrote:
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3) From: Barry Luterman
When I don't feel well I don't enjoy roasting at all. However, when I am
upset I really find manual coffee grinding, brewing and partaking very
helpful.
On Sun, Mar 2, 2008 at 10:40 AM, Les  wrote:
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4) From: Lynne
Good to hear from you, Stephen. I've missed reading your posts - hope the
homeroast
tastes fine without a rest (I drink most of my roasts immediately after -
except that now
I'm in a whole, new learning curve with the IR2).
Lynne
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5) From: Lynne
The only time I avoid roasting is when I'm really, really, REALLY upset
about
anything. That interferes with my instinct.
When I'm not feeling well, or over worked, or trying to solve a problem -
then
I also find it therapeutic.
Lynne
On Sun, Mar 2, 2008 at 3:46 PM, Barry Luterman  wrote:
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6) From: Jerry Procopio
Hi Stephen,
Most coffee is good out straight of the roaster then it goes into a funk 
for a period of time.  This period is what we rest through.  The beans 
are degassing CO2 (and might be doing other things) and at some point 
blossom into the flavorful homeroast we love.  My experience is that 
although roast level is a factor that affects this, the rest period 
required for Centrals is shorter than for East African (especially 
Harar) and Indonesian coffees.  I think the Mexico FTO Oaxaca Pluma will 
be fine with a few hours rest.
It is great to have you back on the list.  I've missed your wonderful 
descriptive posts.  They always give me a lift.
Jerry
Stephen Carey wrote:
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