HomeRoast Digest

Topic: THANKS TOM & MARIA! (8 msgs / 188 lines)
1) From: Bill S.
Tom and Maria, thanks for everything you are doing to make our coffee
experience positively superior.  You are on top of every aspect of specialty
I also want to thank the members of this group, who are sharing, candid and
This is my first post, and and I wanted to start off by thanking all those
who bring their knowledge and experience, coupled with the best supply
source to this one place.
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2) From: John Despres
Welcome, Bill.
This is indeed a great group! What kind of equipment do you use? =
Roasting, brewing, etc.
Bill S. wrote:
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John A C Despres
Hug your kids
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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3) From: Bill
great to have another one on the list!!!  I definitely think that there are
more "Bills" on the list than any other name!!  There are a number of Mikes
and Toms, but i think that the scale has gone to the Bills.
Welcome to the list!
On Sun, Mar 16, 2008 at 1:54 PM, John Despres <
john> wrote:
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4) From: Bill S.
I'm new to this. To this point I have roasted a whopping 2 pounds, in 10,
1/2 cup batches. (Nicaragua Dipilto WP decaf and Guatemala Huehuetenango WP
Decaf)  I've started roasting with a modified Wear-ever popcorn pumper.  The
mod. was adding a 15A rated, momentary, normally on, micro switch to the
heating circuit.  Its all contained in the unit's base and will still  work
normally for making popcorn.  I follow bean temp with an IR non-contact
thermometer, which I point down into the bean mass. This gives me manual
control of temp over time, within the limits of the machine. I'm now
experimenting with profiles. My last 2 batches followed: 1 min to 200F, 3
min to 300F, 3.5 min to 360F, 2 min to 410F, and 3-6 min to EOR at 420-440F,
For roasts of C+ to FC+, depending on bean.
Any general advice on my profile?
I grind with a Baratza/Solis Maestro (at a "24" setting, which is in the
drip range)  and brew (for 3 minutes) with a french press.
The coffee tastes better than anything I have brewed in the previous 30
years.  I'm finding about half of what Tom tastes and describes, so I know
that I have a long way to go.  I'm drinking it black, which is a change from
my previous habits needed to mask bitterness and lack of taste.
On Sun, Mar 16, 2008 at 3:54 PM, John Despres <
john> wrote:
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5) From: Brett Mason
Hey Bill,
It sounds like you are getting it done nicely...
I think your roaster is as good as you'll find until you get a
precision grinder...  That is, the SM will put fines into the grind,
which dilutes the rich coffee flavors with some over-extracted
The more consistent and precise your grind, the more precise tastes
you'll get in your cup...
Your taste governs all...
On Sun, Mar 16, 2008 at 4:31 PM, Bill S.  wrote:
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6) From: Allon Stern
On Mar 16, 2008, at 5:31 PM, Bill S. wrote:
Wow, somewhat similar to my IR2 profile (the temperatures, not the  
settings, which bear no resemblance to reality) pretty well. I've had  
great results with this profile for light & dark roasts, but I think  
I'll be ready to refine it further depending on the bean - some beans  
want a fast ramp, others slower.
I end up about 262 after 1 minute
327 after 3 minutes
382 after another 3 minutes
410 after another minute - at the 8 minute mark, versus your 9.5 min
The roasts do finish a bit faster, though - I've been meaning to mark  
down exactly when 2nd crack seems to finish, and maybe add another  
stage to my profile to coast it between 1st and 2nd a little.
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7) From: Bill S.
Thanks Allon,
My initial profile, from the un-modified popper, was a very fast ramp up to
410F.  After adding the switch, I started with a too slow ramp to 410F of
about 12min. I have been working this down, by tasting results batch by
batch.  I like your fast rise after 380F, but my popper, flat out, will only
gain about 10F/min above 390F.
Thanks again,
Bill Shelton
On Sun, Mar 16, 2008 at 6:28 PM, Allon Stern  wrote:
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8) From: Bill S.
Thanks Bret,
I noticed a big taste improvement in going from a $20 whirly to the SM
grinder.  I've been testing removing the SM's fines with a kitchen sifter,
right after grinding.  It removes the "dust", but I haven't been able to
detect a great taste improvement without the "dust".  There is however,
noticeably less/ to no, "mud" in my cup, using a FP to brew.
Bill Shelton
On Sun, Mar 16, 2008 at 5:52 PM, Brett Mason  wrote:
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