HomeRoast Digest


Topic: Newbie to Sweet Maria's (20 msgs / 562 lines)
1) From: John and Emma
I am just starting out as a home roaster. I learned about hot air popcorn
poppers while traveling in Costa Rica. I have never had a finer cup of
coffee. Since that trip I just can't seem to make a cup that is as heavenly.
Though it was close with the beans I bought while I was there. I have been a
coffee snob (as some might call it) for a long time. I am in need of a new
coffee maker and don't know of anything that seems to compare to the
Technivorm (from researching it). Any advice out there? I use my French
press and Bialetti on weekends but during the week I don't have time. I just
want to start a pot in the morning and enjoy it before I leave for the day.
What have been people's favorite beans? Any other advice for a newbie?
Thanks and may every cup be satisfying.
John
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2) From: Paul Helbert
Now THAT'S the way to start off on the right foot.
"Any advise out there?" HA!
Welcome, John.
On Mon, Mar 24, 2008 at 8:59 PM, John and Emma  wrote:
<Snip>
-- 
Paul Helbert
There are two ends on a candle; and for good reason. Burn 'em.
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3) From: Aaron
John, I can sure identify with the I dont have the time let me run a pot 
/ cup etc and not have to babysit it.
I use a swissgold myself.   Wake up, grind the dose I need (about 10.5 
gram) throw it in the brewer, put a cup or so of water into the boiler / 
teapot, whatever... click the heat button and go do someting else for a 
few minutes.....  Water starts boiling, come back, turn off heat, pour 
into SG on top of drinking cup, walk away and do stuff for another few 
minutes while it does it's stuff.  then drink.
Of course you can play as you need,  pre grind night before, hell even 
pre pour so you dont need to play with the grounds once you get up, you 
can even microwave the water if needed..... many options for fast coffee...
The TV is nice, if you want to play a bit, you can convert many other 
pots similar,  temperature wise,  the temp of the brewing water is the 
main thing between the pots.  soak time plays into it too but that kind 
of comes with the territory.
As for favorite beans, well, umm.  thats really not helpful.  Each 
persons tastes vary so differently, what I may say is the nectar of the 
gods you may think my toilet backed up into the cup.... some like it 
very dark, some like it city..... 
I know this next will not help any  but, I haven't really found a bean 
that SM's offered that I didn't like... yah some more than others, but 
they all are good.  I like the brazillians or the guats myself... of 
course Kona and AME are the top of my list.
Even if you make it with a crappy mr coffee, it'd still taste superbly 
better than the stuff in the red can.
Aaron
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4) From: John and Emma
Thanks Aaron,
I do agree we all have different tastes. I started out by buying a lb of the
Costa Rican, Ethiopia Harar Horse, Ethiopia Misty Valley, Keny AA Giakanja
and the 8 pack sampler.
I always enjoy new adventures in life and home roasting is my next one. I
like the idea of making that great roast and giving it to friends.
John

5) From: Rich
May I suggest a slightly different approach?  I will anyway.  Buy at 
least 2lb of any coffee or even a 5lb bag.  By the time you come up with 
the roast you really like you will be out of the bean if all you bought 
was 1lb and when you go to the SM site to order more it will inform you 
- SOLD OUT -
Beans store very well so it will not spoil.  If you are making coffee in 
a auto dip gizmo then you are drinking enough to buy more greens at a time.
John and Emma wrote:
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6) From: Brett Mason
This is a very good recommendation.
It works by reinforcement...  For me, about the fifth or sixth time I
miss out on someone's recommendation, I realize (again) that I need to
do proper stash replenishment...
Been a while since we have heard of stash reduction.  Anybody in Stash
Reduction mode right now?
Holding even,
Brett
On Mon, Mar 24, 2008 at 10:21 PM, Rich  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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7) From: miKe mcKoffee
Welcome to the List, enjoy the Journey.
Lack of time brewing. Fasted (and to many tastiest) method of brewing a cup
of coffee is an Americano. Espresso machine on timer warmed up and ready to
go when I get up. Not necessarily the easiest at first, but with practice
now easy to grind and pull the shot for Americano before my eyes can even
focus:-)
If easy is a requirement super-automatics may not do that great for
espresso, but they do a right decent job of push the button for a Café Cr=
ema
cup of coffee.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL 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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8) From: Bob Hazen
Yep.  Definitely in Stash Reduction Mode.  Just reduced Sweet Maria's stash 
of Horse by 10lbs plus a few other goodies.  Having not tasted this lot of 
Horse I put Rich's philosophy into play and rolled the dice.  If 2 or 5lb 
buys are good, 10 lbs is better right?  Besides I've never met a Horse I 
didn't like.
Bob

9) From: John and Emma
Thanks Rich,
I will do this from now on. Good advice.
John

10) From: Paul Helbert
Well, I* thought* I was in stash reduction mode. The Colmanador is chock
full with over sixteen kilograms and a score of varieties. But then you
folks (Les, Brett (Curmudgeon status temporarily suspended)) reminded me of
the similarity of the medium altitude Centrals to the Kona. Sure would like
to find someone in central Shenandoah Valley of VA to split orders with.
There are other home roasters around but all seem to be on different
ordering cycles.
On Mon, Mar 24, 2008 at 11:41 PM, Brett Mason  wrote:
<Snip>
Paul Helbert
Support bacteria. The only culture some folks have.
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11) From: Dave
I'm in stash reduction. The last coffee I bought was in December when
I bought my Behmor. I'm the only coffee drinker in the house, so I
find it real easy to to let my stash get too big. Right now it's
somewhere around 50lbs. If I can keep up my willpower, It will still
be a couple months before I buy any more greens. I am going to have to
add some decaf soon though...
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
On Mon, Mar 24, 2008 at 8:41 PM, Brett Mason  wrote:
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12) From: Gary Foster
I'm not sure if it's "stash reduction mode" or not, but my wife has
threatened me with bodily harm if I order any more beans right now.
I have about 20 lbs on hand (and I've only been roasting for a couple
of weeks, woo hoo, good start!).
-- Gary F.
On Tue, Mar 25, 2008 at 7:42 AM, Dave  wrote:
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13) From: Terry Stockdale
Gary,
Remember that "right now" is subjective -- when it seems like its been  
forever(like next week), you'll know what to do.
--
Terry Stockdale
Sent from my iPhone
On Mar 25, 2008, at 9:57 AM, "Gary Foster"   
wrote:
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14) From: Michael I
Yes, I'm definitely in stash reduction. I haven't ordered since the end of
October.  Right now, I have 73 lbs of 42 different beans in stock (thanks to
DJ's Roasting DB, I always know my inventory level).
I know that's not THAT much of a stash, but I'm trying to roast up some of
the older coffees.  I'm caught up through those that were ordered in March
of last year, and should make it through to July in a week or two.
I'm not allowing myself to roast any of the 10 lbs of IMV that I have until
I'm to that point.  Then maybe it's time to order more.  Or when the Yemens
come in, whichever comes first.
-AdkMike

15) From: John Despres
I'm reducing by roasting and drinking. Then replenishing by purchasing 
more to roast and drink. Going to reduce a bit more right now by 
drinking while I roast.
John
Brett Mason wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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16) From: Floyd Lozano
This is maybe one of my shelves of beans ;)   It's hard to keep to 20
when you buy a 5er of any one coffee.  Try 4 and you're in trouble!
And goodness forbid you should find a 'staple' coffee, and start
buying the 20# bags!  I have been selling coffee at cost to friends
and slightly over cost to others, or gifting it outright as I practice
with the different roasters (hottop, behmor, rk).   At under $10 a lb,
you can make someone pretty happy pretty cheaply!
-F
On Tue, Mar 25, 2008 at 10:57 AM, Gary Foster  wrote:
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17) From: Barry Luterman
Was about to come out of stash reduction since my last purchase of 20 lbs of
Bali and 20 pounds of Guatamala Ocana. But now with the 18 pound boxes vs
the 12 lb boxes I will have to stay in stash reduction mode a while longer.
On Tue, Mar 25, 2008 at 7:53 AM, Floyd Lozano  wrote:
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18) From: raymanowen
Stash Reduction too far advanced: "I have about 20 lbs on hand..."
There you have Ray's opinion. Tastes change, and as your technique advances,
you might have a favorite bean that responds to different roast levels/
methods.
But you'll never know- you ran out the last time you roasted it.
"Oh, Tom/Maria/Derek- I just got this pound of Greepy Gazebo beans last
month, and it's my favorite. I've roasted it all and drunk it all up!
Don't you at least keep some on hand for when people need more? Are you Sure
there isn't a pound or 2 left in the bin for me?"
No. Yes.
"What do you suggest?"
*The Complete Imbecile's Guide to Coffee* by David Kenmore.
"When will you have some more?"
Couldn't tell you. Next crop may be good, but if it isn't excellent, we
won't have any.
"Couldn't you just pick up one bag for those of us that need it?"
May we unsubscribe you?
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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19) From: Robert Joslin
John & Emma
     Welcome to the list.  Its a lot like a giant smorgasbord:  take the
advice you like, leave the rest, and you needn't return a dish you don't
like!   HAPPY ROASTING.             Josh
On Mon, Mar 24, 2008 at 7:59 PM, John and Emma  wrote:
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20) From: Bryan Wray
I am just starting out as a home roaster. I learned about hot air
 popcorn
poppers while traveling in Costa Rica. I have never had a finer cup of
coffee. Since that trip I just can't seem to make a cup that is as
 heavenly.
Though it was close with the beans I bought while I was there. I have
 been a
coffee snob (as some might call it) for a long time. I am in need of a
 new
coffee maker and don't know of anything that seems to compare to the
Technivorm (from researching it). Any advice out there? I use my French
press and Bialetti on weekends but during the week I don't have time. I
 just
want to start a pot in the morning and enjoy it before I leave for the
 day.
What have been people's favorite beans? Any other advice for a newbie?
Thanks and may every cup be satisfying.
I would suggest the Capresso CoffeeTeam Therm.  It has a built in conical grinder
that starts grinding at the time that you suggest.  It also brews at temperatures
the same as the Technivorm, which is the most important part of a drip brewer.  I
love it's design (don't own one, but have used one) and I thought it was great.
All you have to do is set the settings to your preference (size, strength, time)
and swing the brew basket over, underneath the grinder.  When the timer activates,
the grinder grinds the amount of coffee corresponding to your preferences and then
swings the brew basket over underneath the brew-head.  This style also helps to
keep the grinder from getting gunked up with steam/heat from the brew water that a
lot with other "auto drip brewers" where the grinder is above the brew basket. I
won't post any sites that sell this brewer on the list because they often sell the 
same equipment as our hosts, so contact me off list or do a simple search.
-Bry
John
 
Bryan Wray
NaDean's Coffee Place
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
       
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