HomeRoast Digest

Topic: Newby with 3 more questions (13 msgs / 462 lines)
1) From: Bill Allison
1.       How do you store your roasted coffee, and how do you label it?  I
foolishly put beans in some containers and was going to mark them right away
but didn't.  The real problem is that one of them is a decaf.
2.       Is there a spreadsheet template for home roasting floating out
there somewhere?  I don't really need it now; I roast in the garage and
cannot control the ambient temperature.  The glass roasting chamber on my
Fresh Roast is exposed to the ambient temp, so any roasting I do is not
reproducible except by sight, sound and aroma.  But in the very near future
I will be purchasing a different roaster, probably either a GC or a Behmor.
I think I would like the GC because of the infinite control (I'm a stick
shift kinda guy), but the Behmor is cheaper and has a larger capacity.  It
was also the most recommended roaster in the responses to my original
request for advice
3.       I roasted some Sumatra Lintong Special Preparation to what I
perceive to be FC+.  How long should I let it rest?
Thank you very much for your patience with this Newbie.
Bill Allison
Shreveport, LA
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2) From: John Despres
Hi, Bill.
1. I store my roasted coffee in canning jars. Being the uber geek I am, =
I printed 2" X 4" labels I can fill in to stick on the jars - =
Information includes bean, roast level, date roasted, batch number and =
the profile. I stick it on and just peel it off when empty.
2. I have a log sheet with a graph and you may have, if you like.
3. I'm currently drinking Lintong at this very moment rested 5 days. =
Bill Allison wrote:
-- =
John A C Despres
Hug your kids
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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3) From: Dave
1. I store roasted coffee in the valve bags Tom sells:http://tinyurl.com/3a8axgFor labeling I put some scotch tape on the bag, and write on that with
a fine point sharpie.
2. There is some software out there. I know of a roasting database
that uses access. I have an expense worksheet by Brett, that I've
modified a little. I'm not organized enough to keep a roast log.
3. At least long enough to grind it. More if you like;-)
Some days...
It's just not worth chewing through the leather straps
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4) From: Brett Mason
I store green in plastic bags - in the coffee corner of our breakfast
room.  I store roasted in Mason Jars with the latches and rubber
seals.  A piece of Scotch tape on top and a paint pen are what i use
to label the jars.  I have about 7 jars, various sizes - gives me the
flexibility I need.  These can be seen on the right of the espresso
station: http://homeroast.freeservers.com/cgi-bin/i/images/unic_004.jpgDisregard the UNIC Diva machine - it's down until the summer when I
get Dave Kvindlog to help me disassemble, clean, descale, and try to
Log - we have forests outside.  Apart from fallen trees, I see no logs
around here...
Don't have any data on your coffee - but mine is tasty - Sumatra Blue
Batak, FC+, Zassed & French Pressed...
On Sun, Mar 16, 2008 at 9:53 AM, Bill Allison  wrote:
Bretthttp://homeroast.freeservers.comHomeroast mailing list

5) From: Bill
1.  I store coffee in the valve bags that Tom sells.  I give away coffee to
people in those bags, as well.  I write on scotch tape the country and
region, roast degree, and date.  I don't need to put a lot of details on
there, just enough to help me see what is what.  so I had some Colombian
antioquia that I roasted.  I just marked "Col".  I roast different
ethiopians, but I generally roast only one at a time, so I can mark "Eth" to
a label and remember that this week I roasted a Yirg...
2.  Are you keeping a journal as to what coffees you roasted, what degree,
and how much you liked it?  Even without a ton of control on the freshie,
you can keep that info and it'll come in handy later.
3.  as a newby, i would drink coffee in every stage of rest, to find out
what you like, to see if you can tell a difference, etc.  i am developing an
idea that coffee in the 24-72 hr window isn't the best.  but i continue to
try coffee there and to see what's what.  and different coffees age
differently.  with that freshie, i wouldn't imagine that your coffees are
sitting around long enough to rest much... mine sure didn't!  anyway, keep
experimenting.  that sumatra will continue to develop for a while.  I
recently had some Sumatra Blue Batak Peaberry at 21 days, and it was
actually better than it was at 7 days.  go figure.
happy roasting!
On Sun, Mar 16, 2008 at 7:53 AM, Bill Allison  wrote:
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6) From: Bill Allison
Thanks for the reply, Bill.
1.  Are you able to reuse the one-way valve bags?  When you give it away do
you grind it?  If so, are the one-way valves necessary?
2.  Not yet,  I am so new to this that a.  I haven't roasted any that I
liked and I don't have any way of measuring the roasting temp.  OH, you
meant to what degree of roast.  Until the last couple of batches, I couldn't
even get close to judging the degree of roast.  I was surprised though that
the first coffee I roasted, a sample that came with the roaster, was roasted
to what I now believe was a dark cinnamon, and it was the best so far.  I
have roasted more expensive beans, and I have roasted longer and darker, but
I have only produced coffee that is marginally drinkable. 
3. Thanks.  I roasted this Lintong last night and will try it tomorrow
morning, at about the 36 hour point, and then Tuesday morning.  Then, I will
let it rest for a couple of days and try it on Thursday, ~ 4 1/2 days from

7) From: Bill Allison
This is a great list. As a real neophyte, I have twice posted questions and
have had a ton of responses, both on and off the list.  Thank you to all who
have responded, you are very helpful.
Bill Allison
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8) From: Bill
marginally drinkable?  What are you doing?  i started with a freshroast, and
on the second roast said, "this is the greatest thing I've ever drank!"  so
i'm really surprised if you're not getting tasty coffee...bill
On Sun, Mar 16, 2008 at 1:00 PM, Bill Allison  wrote:
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9) From: neal
I store mine mason jars, then I label them on the lids with dry-erase
marker. Easy to read, easy to clean.
On Sun, Mar 16, 2008 at 1:14 PM, Bill  wrote:
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10) From: Bill Allison
I don't know what I was doing.  But, I am accustomed to drinking good coffee
(or what I think is good - I am from Louisiana, and our tastes are somewhat
different), and the stuff I have roasted so far just doesn't cut it.

11) From: Bill Allison
Thanks for the response, Neal.  The Mason jar seems like a favorite here,
and I will be out getting some tomorrow.
Bill Allison

12) From: Ronald Fruin
I use the jars from spaghetti sauce.  Some of them are actually Mason jars.
They make a good seal and hold two 145g batches.
Save some money, eat lots of spaghetti!

13) From: Paul Martin
Are you used to Community Coffee, say Dark Roast?  One of the things you'll find is that homeroast doesn't taste nearly as strong.  You can get a bag of chicory from Tom to...kick it up a notch.  Once your taste buds adjust to the idea that good does not necessarily equal dark or strong, you can appreciate lighter roasts because there's actual complex tastes there and not just weak flavor.  As a transition, look for coffees Tom suggests to take to FC or FC+, like some of the Sumatra or Kenyans.  
But, I've only been roasting about a year, so YMMV and certainly others here might have a better suggestion.
Paul, still trying to decide what to do with his CC Fresh-o-lator.

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