HomeRoast Digest


Topic: best method and how many pounds? (20 msgs / 581 lines)
1) From: MSMB
Well, my daughter just went off and got married.  Told us on a Tuesday that
they would be getting married on Saturday, and at least invited parents and
siblings to visit the magistrate with them.  Hey, I am OK with it; I said
"the father of the bride pays," and I proudly gave the magistrate his fee of
$20.  (It was actually very nice; they really wanted to be married and they
did it the way they chose... I have a great kid and she has a great husband,
and in their late 20s they can make their own choices).  
But there is still going to be a party.  Fortunately my new son-in-law's
parents are wonderful chef's (and his mother is part time professional in
one of the upscale international restaurants around our town) and they are
going to want to cater the party.  But I have begun to think about the
coffee. The party will be relatively small  (and informal; jeans rather than
tuxedos); between 120 and 150 people.  What is the best way to do it?
First, how many pounds of coffee do you think I need to roast? Second, I
only have an I-Roast, though I have used it in the past over the course of a
week to make a lot of coffee; is it possible?  And third, I have been
thinking that one of the nice Costa Ricans recently available would make a
nice cup (though I am open to suggestions).  
But what the heck do I use to brew the coffee in?  I only have a little
Presto Scandinavian?  I am willing to put a little money into it.  But
without getting really expensive, what do I buy or rent?
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2) From: Ed Needham
Maybe I'm just an old stick in the mud, but I'd have a good time at the 
party, and invite a few select friends over after it's all over and brew 
some great stuff for them.   If the groom's family is already in the 
restaurant business, invite them over too and I'd bet they will enjoy your 
brew, and they might learn a thing or two.  Elbowing in to their catered 
event would only make you look like a schmuck.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

3) From: Sheila Quinn
Not only that, but it's a lot of extra work that just goes 
unappreciated. Out of 120 people, you'd be lucky to hear a comment on 
the great coffee from just two of them. Like it or not, most people 
aren't concerned with coffee quality and flavor. If they were, Foulgers 
and MaxSmell House wouldn't be so popular.
We're having a big block party for our neighborhood soon, and even 
though they want coffee and lemonade I did NOT volunteer to bring 
coffee. If they're happy with the canned dirt, why waste the good stuff 
on them?
S.
Ed Needham wrote:
<Snip>
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4) From: MSMB
Stick in the mud... not at all... but it is not my choice to have or not to
have a party...but I can serve Folgers... I suppose ... that can be my
choice.

5) From: Dean De Crisce
You may be able to rent a large commercial brewer or two...like Bunn...from a restaurant supply co.
Dean De Crisce
Sent from a Treo phone.

6) From: Ed Needham
Maybe someone else can be in charge of coffee so you don't have to take the 
blame. (grin)  I'm guessing quite a few preground drinkers would dump your 
coffee out complaining that it's 'too strong', when what they are really 
saying is 'It has too much flavor!).  They are used to brown water, just as 
domestic beer drinkers are used to their colored, fizzy watery drink. 
Little do they all know that there is so much flavor out there to explore.
I guess I'm amazed that Folgers, Maxwell house, and even generic preground 
coffee, as well as Bud, Coors and Miller make up 90 percent of the popular 
drinks in America, even though so many better options are available.
I'm thinking a compromise might be to go to a local roaster (or contact one 
on this list that can roast larger quantities) and offer the better coffee 
for the event.  A local coffeehouse might even cater the event with several 
pump pots of well made coffee.  Yeah, that's what I'd do.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

7) From: sci
Sheila,
Alas O wise one. Thou speakest wisdom and truth. Cast not thy pearls before
swine.
Your experience is corroborated here, over and over.
In fact, sometimes the coffee philistines will comment that the coffee
tastes weird. Once I brewed up some nice Yirgacheffe for a group. Hey, it's
my favorite, so I thought I wouldn't hold back the best from them. Mistake.
They weren't ready for IMV at C+. It was like "tea" to some. Oh well, to
each his own. I served a nice Bugishu C+ to 30 not long ago too: at least
nobody complained.
If the public is conditioned to accept charred low qual coffee, then it is
hard to serve them something else.
If I decided to serve 150 with coffee, I'd probably go with something
balanced or lower acid, inexpensive (Brazil), roasted to  FC+. I'd brew
with  #6 or #4 pour over cones directly into  cheap $15 carafes or air pots,
whatever I had. Of course you need a  decaf too. If after 5, make more decaf
than reg.
Ivan
++++++++++++++++++++++++++++++++++=
Date: Sat, 14 Jun 2008 00:02:44 -0500
From: Sheila Quinn 
Subject: Re: [Homeroast] best method and how many pounds?
To: homeroast
Message-ID: <485350F4.9070406>
Content-Type: text/plain; charsetO-8859-1; format=flowed
Not only that, but it's a lot of extra work that just goes
unappreciated. Out of 120 people, you'd be lucky to hear a comment on
the great coffee from just two of them. Like it or not, most people
aren't concerned with coffee quality and flavor. If they were, Foulgers
and MaxSmell House wouldn't be so popular.
We're having a big block party for our neighborhood soon, and even
though they want coffee and lemonade I did NOT volunteer to bring
coffee. If they're happy with the canned dirt, why waste the good stuff
on them?
S.
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8) From: Allon Stern
On Jun 15, 2008, at 12:34 AM, sci wrote:
<Snip>
Then again, don't hold back from folks who truly enjoy good food.
My office-mate has enjoyed various brews of mine - then again, I've  
been brewing espresso in the office since long before we started  
working together. He's enjoyed many an espresso, as well as plenty of  
homeroast, and qishir, and yes, he enjoys the liberica :)
-
allon
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9) From: Larry English
My choice would be to find the best local small roaster you can and tell
them your plight - they'll probably be happy to oblige in a big way, since
it will also drum up business for them.  Trying to prepare enough for
120-150 people with an iRoast and a Skandi is just too frightening for me.
Larry
On Fri, Jun 13, 2008 at 9:18 PM, MSMB  wrote:
<Snip>
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10) From: MSMB
Thanks,
I am not nearly as pessimistic as some others here about people enjoying
home roast.  Even my mother in law, who still drinks decaf instant coffee at
home spontaneously has commented on how good my coffee is (even decaf).  And
when it comes to some young people, who have an interest in home ecology,
buying local, cooperative living, knowing the source of what is produced I
think home roasting --or at least buying from someone who is preparing
freshly roasted high quality beans--will probably be appreciated.
But it does seem a daunting task to roast that many beans in an i-roast.

11) From: DC
150 * 12oz = 1800oz   2 cups per person
1.625g/oz * 1800oz = 2925g  the way I make coffee (a little strong)
2925g/28.35 g/lb = 103 lbs roasted
103/.85 = 121 lbs green
Larry English wrote:
<Snip>
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12) From: Michael I
I don't get this whole metric system thing, but isn't 2925g about 6.4 lbs?
100 lbs for 100+ people would be some awfully strong coffee.
-AdkMike

13) From: DC
Oops, made a mistake and left out a step
150 * 12oz = 1800oz   2 cups per person
1.625g/oz * 1800oz = 2925g  the way I make coffee (a little strong)
2925g/28.35 g/oz = 103 oz roasted
103/.85 = 121 oz green
121/16 = 7.6 lbs
It would really be strong at 1 lb per person.
DC wrote:
<Snip>
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14) From: Ira
At 10:23 AM 6/16/2008, you wrote:
<Snip>
There must be something terribly wrong with your calculations as you 
ended up with over 2/3lb of coffee per person.  I'd guess it's more 
like 12lbs of green coffee.
Ira
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15) From: Seth Grandeau
and at about 1/3 lb per iRoast "session" that would equal about 23 roasting
sessions.  With an hour in between each, for cool down, you could be done by
tomorrow. :)
On 6/16/08, DC  wrote:
<Snip>
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16) From: MSMB
Actually; it is doable.  I work at home a lot so could easily roast at least
a pound per day. I would end up with a mélange in terms of resting time.
Just have to time it right so that I do not serve home roast that has gone
stale.

17) From: Ed Needham
Something's way off in your calcs.  So you use 1.625g x 12 oz per cup? 
Almost 20g per 12oz cup?
That is I brew drip coffee fairly strong.  A couple of weeks ago I brewed 
about 18 gallons of strong drip with 5 pounds of beans.  I think it worked 
out to about 50 cups per pound.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

18) From: Michael Mccandless
At that rate, a pound of coffee would only make 1.43 cups.
The error is " 2925g/28.35 g/lb"
Should be "2925g/28.35 g/oz"
Or - 103 oz.
About 6.5 lbs roasted.
McSparky
On Mon, Jun 16, 2008 at 5:36 PM, Ed Needham  wrote:
<Snip>
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19) From: MSMB
How many cups do you brew at one time and what do you brew it in?

20) From: sci
Yea, 103 lbs is a lot of coffee for 150 folks. But wouldn't that be fun?
Here's the error in the math:
2925g/28.35 g/lb
It should be:
2925g/28.35 g/OZ. (28.3g per oz. not lb) I'm sure you knew that.
Therefore, If we simply divide the sum by 16OZ we come to 6.43lbs of coffee.
Now, in an IR2, that means about 20 roasts. Better spread them out over 2 hr
intervals too, since you can burn up an IR2 and it needs to cool down
completely before the next roast. This is a big reason why the Behmor looks
nice.
Ivan
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