HomeRoast Digest


Topic: Protecting my homeroast (20 msgs / 360 lines)
1) From: Seth Grandeau
When I first got into this hobby, one of the arguments I made to myself was
that it was cheaper and would pay for itself.  Well, I finally ordered an
espresso machine and it's arriving today.  I did 4 IR2 batchs this weekend,
yet I still went to BUY coffee to use with the espresso machine.  I know the
first several shots will be a learning curve and I didn't want to "waste" my
homeroast on it.  So, I went and bought $13 a pound coffee (WholeFoods
Harrar at a nice C/C+ roast) to practice with, before I start using my $6 a
pound homeroast!  I have to say, my local WF seems to like the dark roasts.
Most where shiny and were completely black.  The Harrar was the only one
that seemed to be below an FC+ roast.
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2) From: Floyd Lozano
I can see your point, with the relatively small batch size of the IR2,
it's probably a pain to roast as much as you'll need to practice and
dial in.  I hope you have a good ginder already!  Now that I have so
many roasting methods (Behmor, Hottop, RK drum, dogbowl) I'd think
little of simply buying 5lb of something (like one of Sweet Maria's
blend, classic, monkey, or liquid amber are all good, so is moka
kadir, he** they are all good!) and roasting it up for practice.
Congratulations on taking the new purchase!
-F
On Mon, Mar 10, 2008 at 7:15 AM, Seth Grandeau  wrote:
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3) From: Barry Luterman
What espresso machine did you buy?
On Mon, Mar 10, 2008 at 2:04 AM, Floyd Lozano  wrote:
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4) From: Seth Grandeau
Gaggia Carezza.  Amazon had it for $169.  I figured it would be a good
introduction into the world of espresso without causing much grief for the
Mrs.  And thanks to Les, I just received a beautiful koa wood tamper to use
with it.
On 3/10/08, Barry Luterman  wrote:
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5) From: kevin creason
I hope my tamper shows up soon!
That new roaster has distracted him a little, methinks.
On Mon, Mar 10, 2008 at 11:49 AM, Seth Grandeau  wrote:
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-- 
-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason
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6) From: Les
Kevin,
It is coming.  The problem with open grain woods is they need to be finished
twice to look good!  You will have your tamper this week.
Les
On Mon, Mar 10, 2008 at 1:32 PM, kevin creason  wrote:
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7) From: kevin creason
I thought as much about the grain! I haven't worked with black walnut, but I
can imagine the extra effort to work with it.
I'm being patient-- really, I am. I know it is worth it. I probably won't be
able to sleep for a couple of days after it arrives because I'll be pulling
shot after shot just to use it. I probably should plan ahead and have a
goodly amount of decaf in repose and ready.
I was just wanting to rib you a little-- my own lack of self discipline
would get me in lots of hot water with a roaster like that. See comment
above about pulling shots with new tamper....
thanks!
On Mon, Mar 10, 2008 at 3:40 PM, Les  wrote:
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-Kevin
Admit your errors before someone else exaggerates them. - Andrew V. Mason
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8) From: Sandy Andina
When I was dialing in first my Livia and then my Mazzer Mini, I used  
freshly roasted coffee (still warm from the roaster) from my local  
Costco.  Seattle Mt. Blend, $6.99 for 42 oz.  Not as good as  
homeroast, of course, but FC, not burnt; and better, fresher and  
cheaper than WF or *$$.
Sandy Andina
www.myspace.com/sandyandina
On Mar 10, 2008, at 7:04 AM, Floyd Lozano wrote:
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9) From: Seth Grandeau
My wholefoods roasts right in the store, so it is fresh (roasted last
thursday or friday, I forget which).  As for the other parameters...did I
mention it is fresh? :)  But seriously, I had been buying my coffee there,
prior to homeroasting, and I was enjoying it.  And as I mentioned on other
threads, I do enjoy dark roasts and they always had a nice dark roasted
indonesian.
On 3/10/08, Sandy Andina  wrote:
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10) From: Frank Awbrey
I guess I just don't understand you people, spending $13.00 a pound on an
"inferior" :>) (read: non Sweet Marias), to practice on, when you could buy
a good quality $9.00/lb bean from Tom. That would be my option, hands down,
if I wanted to "practice", buying the less expensive, better quality coffee
from Tom.
Frank
On 3/10/08, Seth Grandeau  wrote:
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Frank
"Still the one"
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11) From: Frank Awbrey
I guess I just don't understand you people, spending $13.00 a pound on an
"inferior" :>) (read: non Sweet Marias), to practice on, when you could buy
a good quality $9.00/lb bean from Tom. That would be my option, hands down,
if I wanted to "practice", buying the less expensive, better quality coffee
from Tom.
Frank
On 3/10/08, Seth Grandeau  wrote:
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Frank
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12) From: Seth Grandeau
That's my point, though.  I'd rather save my less expensive (and limited
availability, due to the small batch size of the IR2) beans for when I know
what I'm doing and I'll use someone else's inferior (and more expensive)
beans to practice.
It also allows me to have a larger "batch" to practice with.  I would hate
to be partway to the right grind/tamp/process when I run out of beans from a
small homeroast batch.
On 3/11/08, Frank Awbrey  wrote:
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13) From: Brett Mason
Seth, I hear you, but consider this...  Sumatra Blue Batak costs about $5 a
pound.  So buy a tenner.  If you ruin it, well you saved money (Cheap is an
asset in this hobby).  Why spend more to practice?
Brett
On Tue, Mar 11, 2008 at 4:08 PM, Seth Grandeau  wrote:
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Cheers,
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14) From:
Seth,
I'm a liberal arts major (read not math) but it seems to me that $5.50 lb SM coffee + postage comes out to at least as cheap and better that $13.99 lb. stuff.
---- Seth Grandeau  wrote: 
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15) From: miKe mcKoffee
Oh boy, seems like I get to disagree with the majority of responses. (Not
just Brett:-)
Your goal is to learn how to brew espresso correct? I'd highly suggest you
seek out a local quality espresso shop that also sells their blend whole
bean. (And I ain't talkin' Charbucks, though Peets would do in a pinch. But
a good independent likely a much better bet.) Taste their shots. Talk to
them about their shot parameters. Now take a pound or two of their beans
home and attempt to replicate their shots. Stick with the same coffee until
you can pull good shots with it at least close to what the shop pulls. Ok,
you thought your "first several shots" would be your learning curve. I
highly suspect "guess again"! Now go spend time on www.home-barista.com
reading and learning about espresso and asking questions on their forum...
IMO home roasting evangelism can be counter productive sometimes. 
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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16) From: Brett Mason
I disagree on principle...
The fact that MiKe makes sense here is a misplaced observation...
Brett
On Tue, Mar 11, 2008 at 9:13 PM, miKe mcKoffee  wrote:
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17) From: Chad Sheridan
Not that I know jack about pulling shots, but miKe's got a line on 
logically sound argument.
Eliminate, or in this case, reduce the variables.  miKe's focus puts you 
on the espresso learning curve, and once you get that, then you can work 
on developing your roasting and blending for espresso skills based on a 
consistent, sound espresso making technique.
Before I could get any decent sense on cupping samples, I had to first 
nail down a repeatable roast technique that reduced the variables so 
that what I was comparing was the coffee and not the coffee coupled with 
my roast techniques.  It's made a world of difference, though my flavour 
vocabulary can still use more work...
--Chad
miKe mcKoffee wrote:
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18) From: Floyd Lozano
The argument is sound, if difficult to attain.  The hard part here is
'find a place that makes decent shots and provides their coffee for
sale'.  I live in Boston, a fairly large city, and I have found ONE
such place.  Their coffee is George Howell, easy enough to get, and
they do a great job with the shots, but every other place I have been
to pales.  Great machinery run by people ignorant of the art, using
and i kid you not, coffee preground in a large bowl covered with a
plate to keep it fresh, or using what looks like Kingsford stored in
the hopper.  The state of coffee art here is sad, and if it can be
thus in a city of this size, I fear it's like that many places.  You'd
have better luck finding a friendly person on this list to start you
on your way.
You can mail order good enough coffee from anywhere to start, but miKe
is for sure right about one thing, you are not going to be able to hit
the mark except by luck unless someone shows you the mark.  Once you
taste a great shot, you will know.
-F
On Tue, Mar 11, 2008 at 10:26 PM, Chad Sheridan
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19) From: Seth Grandeau
Floyd, I'm also in the Boston area.  Which place have you found that pulls
decent shots?
On 3/12/08, Floyd Lozano  wrote:
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20) From: Dean De Crisce
There are good roasters in the Manhattan area, but even from them I have rarely had a great shot. Anyone know of a kick butt place in Hoboken or Manhattan? Thanks.
I would like to utilize the wise method  described.
Dean De Crisce


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