HomeRoast Digest


Topic: Hi everyone! (34 msgs / 851 lines)
1) From: Joe Warner
I joined this list the other day and thought I'd introduce myself.
My name's Joe Warner and I live in Salt Lake City, Utah.
I've been exploring the many facets of coffee for over a year now and would
have never
guessed there was so much to it!
During this time I discovered how much better coffee is when it's ground
fresh with each pot.
I work for a small division within Siemens at a field office in Salt Lake.
One day, I decided to
start brewing my own with an old pot in my cubicle.  Soon, people started
coming by for a cup
and everyone really liked the coffee so much that it really snowballed.
Now, half of my cubicle is
decorated and set up like a small coffee shop.  I buy beans from a local
distributor and grind it
fresh with each air pot.  I usually have four air pots of different kinds
made by 7:30 AM and do a
couple refills in the afternoon.  It's been a real moral booster for
everyone, including our General
Manager who let's me run it.  I have a donation jar and my coworkers donate
generously but they
also contribute in the form of creamer, pastries and other items.  One of my
coworkers made me a
sign that says "Cuppa Joe's" with a hand painted-steaming coffee cup he did
in water color.  It hangs
proudly on the outside of my cube.  We get visitors from our
Corporate Headquarters from time to time
and now they're all showing up!  Anyway, sorry about the rant but it's
really been fun.
Last December, I was surfing "Coffee" ala Google and came across the Sweet
Maria's site.  I decided
to jump in and ordered a Nesco home roaster and five or six bags of beans.
I ordered beans I was used
to grinding at work (Mexican, Guatemalan, Peruvian, Brazilian, Colombian), I
also ordered a small bag
of the Puro Scuro just to try it.
I attempted my first roast last December in the house but my Wife didn't
appreciate the smell, so I had
to wait for warmer weather, so I could do it outside.  Toward the end of
last month, I roasted a bunch out
on our back patio and was pleased with the result, especially the Puro.  I
hate to admit it but I think I've
officially migrated to the "dark side".  ;-)
All of you have probably forgotten more about coffee than I will ever learn
but I was wondering if you could
help me figure something out?  I've determined that a good roasting time for
French or the Puro with my
Nesco is the maximum, 30 minutes.  However, I'm unsure about the other kinds
like the Guatemalan, Mexican,
Peruvian, .etc.  The first time I tried roasting those, I followed the guide
that came with the Nesco and set
it at around 22 minutes but the result wasn't very good.  After that, I've
been doing them at 27 minutes and
like the result a lot better.  Do any of you use Nesco's and if so, could
you provide me with a recommendation
(in minutes) for the lighter roasts?
Derek told me to take a look at Tom's recommendations for FC and City and
also to review the visual guide:http://www.sweetmarias.com/roasting-VisualGuideV2.html..which I also will do.
Nice to meet everyone and I know this is a high-volume list, so my apologies
in advance for being
so verbose.
Cheers
Joe
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2) From: mvivit
Hiya, Joe! Glad to see another roaster in Salt Lake!!!
Mary
Quoting Joe Warner :
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3) From: Lynne
Welcome, Joe.
Can't give you any advice - all my roasting is done stove-top (takes me
about 12 minutes for each roast, not counting cooling time in the freezer).
But I loved reading about your experiences - yes, you have def come over to
the dark side!
And don't ever apologize about talking about coffee here - that's what this
group is all about.
Lynne
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4) From: Mike Chester
Hi Joe and welcome to our group.  Don't worry about asking questions or 
writing long messages as that is common around here.  We all started out 
ignorant about the subject of roasting and learned by asking questions and 
reading the answers to other people's questions.
I have never used a Nesco so I can't help you there, but the advice to read 
Tom's notes is a good one.  BTW- just in case you didn't know already, the 
Nesco used to be called the Zack and Dani's.  You might search for 
information under that name also.
There are several other members who operate similar "coffee shops" in their 
offices and a few who operate "real" coffee shops.
Many of us started out liking darker roasts, but if you are like most of us, 
you will slowly migrate to lighter roasts.  The lighter roasts show off the 
individuality of each specific lot better than darker roasts that accent the 
roast more.  Both types of roasts have their place and most of end up 
exploring all degrees of roast eventually.
You used the term "dark side."  Around here, that usually means espresso, 
though if you read this list and/or others, you will find out that espresso 
is a way to make coffee and has nothing to do with degree of roast.  It can 
be made with light roasts, dark roasts, and those in between.  Since this is 
the case, I am not sure why we call it the dark side, but we do.  Maybe 
because once you get on that slippery slope all hope of kicking this habit 
is lost.
Anyway, welcome and ask all you want.
Mike Chester

5) From: Bill
Hiya Joe,
Welcome to the list!  Always nice to have another person from the west in on
the homeroasting list.  Warning: you're really gonna start down a dangerous
path!  There's always more to learn, but it's a lot of fun.  And as you've
been experiencing, the results are definitely worth it!
I have absolutely nothing of value to add.  I agree with Mike and Derek...
check the color guides that Tom gives.  I've never used the Nesco, but I do
know that Tom likes the machine for the roasts between 1st and 2nd crack.
 So simply experiment with what he recommends in his cupping notes.  If he
likes a City+ or a Full City, take it there.  It'll be different from the
dark roast stuff, but it'll be worth it.  I love some of these beans really
light.  It's amazing the types of flavors that come out.    This is so fun!
welcome.  happy roasting
bill in wyo
On Wed, May 28, 2008 at 5:42 PM, Joe Warner  wrote:
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6) From: MIKE GERVAIS
Hey Joe,
First time poster here as well.
Another Salt Lake City resident here.  I joined the list this week
after ordering a Gene Cafe from SM's.
My first roast tastes like Peet's (opps) but I like a dark roast and
it's still damned good.  Next time I'll do a better job of listening
for early stage of 2nd crack and treat the beans with a bit more
respect .
I used to run 3 Poppery 1's but sold them when I took a high-travel
job.  Two years later the job is under control and the Gene Cafe looks
like it's a perfect choice for my emphasis of simplicity and speed
over fiddly profile manipulation.
Mike
East Millcreek
On Wed, May 28, 2008 at 5:42 PM, Joe Warner  wrote:
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7) From: raymanowen
Still studying and enjoying the homework- Welcome, Joe!
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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8) From: Bill
Wow, look at that!!  Our Salt Lake contributions tripled in one week!  Holy
moley!  Well, welcome Mike, as well!  Like I said to Joe, always great to
have folks from this neck of the woods on the list.  I'm originally from
Rock Springs, WY, a coal town less than 3 hours from SLC.  So great to have
you here Mike!  Isn't the GC made in Park City?  Or at least, that's where
Freshbeans is located, I do believe...
a party on the list!
So, a question for both you SLCers:  what brew methods do you guys use?
 What kind of beans do you prefer?  Let us know!
bill in wyo
On Thu, May 29, 2008 at 3:08 PM, MIKE GERVAIS  wrote:
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9) From: Jim and Tina Wheeler
Looks like Utah is getting pretty good representation on the list.  My wife
and I live in the West Desert of Utah.  Our home is in the south end of
Skull Valley, about 80 road miles from SLC.
FR +8 is the roaster of choice, but we do experiment with other methods.
-- 
Jim in Skull Valley
On Thu, May 29, 2008 at 3:08 PM, MIKE GERVAIS  wrote:
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10) From: g paris p
Hi Joe and Mike: thanks for joining this group.
we have lots of fun. please ask away with questions.
g
On Thu, May 29, 2008 at 4:00 PM, Jim and Tina Wheeler 
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11) From: Jim Gundlach
Hi Joe,
     Welcome to the list.  I'm afraid I can't be much help with the  
Nesco.  I recommend getting to know the roasting process by using a  
very hands on approach like roasting in a wok over a gas fire or the  
Heat Gun/Dog Bowl HG/DB approach that lets you see, smell, and hear  
what is happening as the roasting process proceeds.  Once you have a  
good feel for what is happening, you can then do a fairly good job  
with a tool that limits your sensory inputs.
      pecan jim
On May 28, 2008, at 6:42 PM, Joe Warner wrote:
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12) From: Joe Warner
Hi everyone, thanks for all your kind responses and suggestions.
Wow, I was a little surprised to see so many locals!  :-)  You guys
put your names on the map didn't you?
We may just have to organize some sort of GTG at a local shop.  Not
Starbucks though, I won't go in there.
Hey Mike, I certainly plan to try the lighter roasts again but I hope they
turn out better than my first try.  On my first attempt (in the house) I
tried some Mexican at 20 - 22 minutes and that's equal to 15 - 17 minutes
because of the 5 minute cooldown cycle at the end.  I'll admit that I didn't
let the beans rest for more than a day and maybe that was the problem, the
brew ended up having this bitter/tin-ney kind of finish.  When I've roasted
the
Mexican at 27 minutes, it tastes a lot better to me.
The first time I did the Puro, I roasted for 30 (actually 25) and I couldn't
wait to
rest and got to grinding/brewing.  It was so good, I almost made myself sick
with it!  ;-)  I will try doing some lighter stuff, I figure I can't go
wrong with everyone's
expert advice here.
Hey Bill, all my relatives on my Dad's (deceased) side migrated here from
Rawlins,
my Grandpa worked there as a pipe fitter for Union Pacific and moved to Salt
Lake
to work at the main shop.  He orginially came from Greeley, Colorado.
Anyway, kind of ashamed to admit but my normal brew comes from a Cuisinart
each
morning but I do use my Bodum press when I have more time and I brew with
the
commercial air pot machine we have in our breakrooms at work.  I also have
one of
those aluminum-stovetop espresso brewers that I use from time to time.  As
far as beans
go, and this isn't specific to SM's, I really enjoy doing blends of the
Mexican, Guatemalan,
Brazilian, Peruvian and Nicaraguan beans.  Most times I blend 3/4 of the
Guat with 1/4 of the
Mexican or Peruvian but sometimes I really like doing four (Mex, Braz, Peru,
Guat) beans
in equal amounts.  I enjoy them by themselves too but for me, some of them
seem to really
go well together.
Thanks again everyone, now I'm gettin' really excited!  ;-)
Joe
On Thu, May 29, 2008 at 5:05 PM, g paris p  wrote:
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13) From: Paul Helbert
Welcome Joe,
I used to have a Z&D roaster but my notes are out in the garage and
I'm too lazy to go get them right now. I've had a real hard couple of
weeks work and am settled in with an evening drink from the dark side:
an Irish Stout. Gotta get going early in the morning, but will try to
remember to get those notes and have a look at them. Those times seem
awfully long to me, but if I lose my memory by getting older it will
not be much of a loss. That's why I keep a notebook.
As to the length of the posting. Not to worry. Sometimes you'll feel
verbose and other times not. We'll read it, mostly.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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14) From: MIKE GERVAIS
Thanks for the Welcome!
I still travel a great deal and have to admit that I wouldn't have
gotten back into roasting if I could buy fresh roasted beans exactly
the way I want them, everytime.  But I've gotten tired of 3 out of 4
batches being sub part fron the local roaster I've patronized for the
past two years.  That's a lot of unsatisfying coffee swilled down
because the beans were paid for.
No more.  One batch in and I can tell I'm going to be very happy with
the Gene Cafe.
We have owned the smaller technivorm brewer with Swiss Gold for two
years now and I'm very pleased with the quality of the cup, though the
need to stir while brewing seems puzzling.   One Daughter is 18, the
other is 15 but neither of them drink coffee yet.  When they start
I'll be placing an order for the larger Technivorm.
Other coffee devices I own:
1930's Silex electric vac pot - display piece, plugs at glass filter
Hario alchohol vac pot - best cup I've ever had, but the rubber gasket
sticks in the mouth of the lower pot when you go to pull the upper off
Moka Pot - yum, but I never use it
Chemex - sold that one actually.  Hated the paper filters
Prolly have some others up there in the cabinet.
I'm a drip coffee guy and don't care for espresso and seldom order
espresso based drinks.  I played with a gaggia machine for a while and
then sold it.  I'm anal enough to be a good barista, but I'm too lazy
to clean the mess from my tile countertops.
I did talk a neighbor into buying a brewtus, then his doc told him no
more caffeine.  He's an engineer at heart so the machine sits atop his
counter as a sort of shrine to the god of polished chrome.
Thanks again for the warm welcome.
On Thu, May 29, 2008 at 4:48 PM, Bill  wrote:
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15) From: Dean De Crisce
Welcome Mike and Joe,  this hobby...and this place to share the hobby....is fun stuff. Enjoy !
Dean De Crisce
Sent from a Treo phone.

16) From: Dave
Welcome aboard Joe. I don't use a Nesco so can't help much there...
Is the Z&D/Nesco sensitive to voltage? I would think it is. What's
your voltage at the outlet while the roaster is on? You can measure
the other outlet on the switchplate, while roasting to find out.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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17) From: Les
Welcome Joe and Mike!  Joe, thanks for sharing the jouney.  I enjoyed it.
That is what this virtual coffee shop is suppose to be about!
Les
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18) From: Joe Warner
Hi Dave, I don't own a voltage meter but it's an outside-110v outlet.  We
have
a timer for our yard lights and a fountain using that outlet, so maybe I'm
getting
less than optimal power output.  Unfortunately, I don't have any other
outlets
nearby that I can use.
Joe
On Fri, May 30, 2008 at 8:15 AM, Dave  wrote:
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19) From: Morris Nelson
My little voltage experience with my Gene Café...
Every outlet that I tested in my house was burning at 123v.  The transformer
is brand spanking new and very close to the house, say 50 feet.
I moved my roaster to a friend's place. The =
First outlet was fluctuating from 117v-121v.  When the roaster was turned
on, the voltage dropped to 111v.
We moved to another outlet, one that was dedicated for his garage furnace
was 118v. Didn't test the voltage while running, but it roasted much better.
My guess the house was built with discount wire.  The transformer is several
hundred feet away.
Morris

20) From: Paul Helbert
Well, as I have said, "Take notes, your rememberer may fail". I found
my Z&D notes and, indeed the roasts were longer than I remembered.
28min, 23 roast + 5 cooling = Vienna roast on Invalsa's Bolivian
organic "cumbre supremo"
21min, 16 roast + 5 cooling = FC roast on Sweet Maria's Guate. San Jose Ocana
The notes do not show the quantity of coffee roasted for either of
those roasts. Presumably it was as marked on the glass, or more or
less to achieve a particular degree of roast. (Big help, I know). I
did not own that roaster for very long. I found it covered in dust in
a junk shop, cleaned it up, roasted a few beans and sold it on eBay
for ten times the purchase price... Couldn't resist. Never noticed any
voltage problem with it but I have a pretty descent circuit in my
garage.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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21) From: raymanowen
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22) From: Paul Helbert
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23) From: raymanowen
I apologize- I try to make with the metaphors and stir up hornets.
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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24) From: Paul Helbert
Hey, RO, I loved it. You caught me. I thought it good humor and in
good taste. This list is a hoot!
On Sat, May 31, 2008 at 5:56 PM,   wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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25) From: Brian Kamnetz
I hate to admit it, but I attentively read Ray's post about "descent"
circuits, thinking I was learning something new! (Looks like a case of
descent humor....)
Brian
On Sat, May 31, 2008 at 6:03 PM, Paul Helbert  wrote:
<Snip>
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26) From: Barry Luterman
Doesn't matter if I read them or not I seldom understand them.
On Sat, May 31, 2008 at 12:08 PM, Brian Kamnetz  wrote:
<Snip>
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27) From: raymanowen
"...descent humor"
It's the pits- these missed metaphors -ro
On Sat, May 31, 2008 at 4:08 PM, Brian Kamnetz  wrote:
<Snip>
-- 
"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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28) From: Larry English
Stirring up hornets again?  Bee nicer ...
 (groan)
On Sat, May 31, 2008 at 2:56 PM,  wrote:
<Snip>
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29) From: Brian Kamnetz
Barry, me too, sadly. With most of the more technical posts, the words
could be presented in just about any other order without affecting my
understanding (or lack thereof). But, hope springs eternal, and I'll
keep reading them.... (It's only perseveration if it NEVER works...
never being the cousin of eternity, and as Woody Allen said, eternity
is a very long time, especially near the end.)
Brian
On Sat, May 31, 2008 at 6:10 PM, Barry Luterman  wrote:
<Snip>
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30) From: Barry Luterman
I was 8 before I figured out how to tie my shoes.
On Sat, May 31, 2008 at 12:55 PM, Brian Kamnetz  wrote:
<Snip>
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31) From: Lynne
Brian -
I tend to skip all the technical posts. They go right over my head... I've
had my kids, and also close friends try to encourage me at various times, to
start my own business. But I realize that I am hopelessly lacking in any
business, or technical skills, that would be required to be successful.
With most of the more technical posts, the words
<Snip>
I love that quote! Thanks for making me laugh...
<Snip>
Lynne
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32) From: Joseph Robertson
Lynne,
For me Success is being happy in the present moment, for most just being in
the present moment is a challenge, I'm still a grasshopper when it comes to
this. If one can achieve this there is a good chance you could infect
others.
JoeR
On Sun, Jun 1, 2008 at 2:47 AM, Lynne  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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33) From: Mike Chester
Don't feel bad Barry.  No one knows what Ray is talking about most of the 
time.  Frankly, I think that he has Typewriter Tourette's Syndrome, where he 
types whatever pops into his mind.  I remember a few months ago when he was 
describing a roaster design and he threw in the formula for determining the 
resonant frequency in a tank circuit.  The formula was correct, but unless 
he was planning to heat the roaster using RF energy, I am not sure what it 
had to do with a roaster.        
Mike Chester
I AM ONLY KIDDING!!!

34) From: Mike Chester


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