HomeRoast Digest


Topic: [Homeroast] (26 msgs / 870 lines)
1) From: Ed Needham
I use it every day for all things coffee.  I mostly use my big commercial L=
a =
Pavoni ZIP for espresso because I don't want it to feel left out, but the =
Capresso 560 does it all.  As an added bonus, and since it's a conical burr =
grinder, it doesn't have that terrible high pitched whine.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

2) From: raymanowen
" Spirits lifted ..." My Black Jack sour to your Spirits... Hear, hear! -ro
On Thu, Jul 17, 2008 at 11:23 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
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ee.com
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-- =
"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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3) From: John Despres
Cool, Eddie! Are they going to give you a turn at the controls? Now that =
would make an ill man healthy!
John
Eddie Dove wrote:
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD’s Coffee Provoked Ramblings =
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4) From: Lynne
Wow, Eddie - your pastor certainly knows you! You're a very lucky man,
indeed - I don't know anyone (besides my friends here, of course) who would
even recognize a roaster in person!
That's enough to make one say, "Hallelujah!"
:D
Lynne
There in the corner was a just-delivered, fully-restored, beautiful Royal
<Snip>
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5) From: Lynne
forgot to add - hope you're feeling better soon!
Lynne
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6) From: Robert Joslin
Good post Eddie.  Hope you're feeling better.  Josh
On Fri, Jul 18, 2008 at 5:37 AM, Lynne  wrote:
<Snip>
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7) From: Justin Marquez
On Tue, Sep 16, 2008 at 1:22 PM, denis bordeleau  wrote:
<Snip>
{:-)
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
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8) From: John Mac
Here is the first line from that article.
"Gennaro Pelliccia personally tastes a sample of each batch of raw coffee
beans at its London plant before they are roasted and shipped to its stores.
"
I have never heard of "tasting" green coffee before it's roasted. I guess
they do it a bit differently across the Pond ;-0
Maybe that's why the English are more famous for their Tea's than roasted
coffee.
Yes, I am joking folks, quality writing from the BBC for sure.
Cheers,
John in Nor Cal
On 3/9/09, John Ferguson  wrote:
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ee.com
<Snip>
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9) From: Seth Grandeau
I hope he's not tasting any Kopi Luwak!
On 3/9/09, John Mac  wrote:
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fer
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al
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ee.com
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ee.com
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10) From: Allon Stern
On Mar 12, 2009, at 11:31 AM, Seth Grandeau wrote:
<Snip>
He apparently tasted the BBC's cafeteria coffee, though.
He was far too kind, saying that it wasn't fair because the coffee  
had been sitting for 10m, and had some of the cardboard taste from  
the carryout cup.
Probably didn't want to create a stir with the vendor...http://www.theworld.org/node/25040-
allon
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11) From: raymanowen
Across a few ponds from here, a certain Khaldi is alleged to have witnessed
his goats enjoying whole cherries. Wonder how the unprocassed coffee
cherries would have cupped without any of the thermally induced chemical
reactions?
Come crudo è Signore Pelliccia capace di percepire la qualità?
When it's raw, it's crudo, that may be the etymology of our Crud.
Would you dare to use table salt prior to the reaction combining the
elemental Sodium and Chlorine?
Signore Pelliccia has a leather tongue and a cast iron palate if he can
stand raw, elemental salt.
Signore di Pelliccia ha una lingua di pelle ed un lancio stira il palato se
può stare in piedi il sale crudo, elementare. - - Crud again.
Cheers, Mabuhay -RayO, aka Opa!
Eschew all crud.
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12) From: John Mac
Richard,
The bean you like so much is a high altitude grown Bourbon/Catuai blend. You
can look at other offerings that have this same altitude/varietal mix. I
don't think there is anything available at this time unfortunately. I'm a
huge fan of the Bourbon cultivar, so I always look for this regardless of
origin in a bean to roast. In regards to it's return, look for it around the
same time as last year, late June.
Hope this helps.
Cheers,
John in Nor Cal
On 3/29/09, Richard Ferguson  wrote:
<Snip>
ee.com
<Snip>
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13) From: Barry Luterman
That's what I am drinking this AM. It is  one of my favorites. One that
comes a bit close is the Peru FTO San Ignacio
On Sun, Mar 29, 2009 at 4:12 AM, Richard Ferguson wro=
te:
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ña.
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ee.com
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14) From: Barry Luterman
Your message:
That's what I am drinking this AM. It is  one of my favorites. One that
comes a bit close is the Peru FTO San Ignacio
On Sun, Mar 29, 2009 at 7:41 AM, Barry Luterman  wrote:
<Snip>
rote:
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aña.
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fee.com
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15) From: Barry Luterman
http://www.sweetmarias.com/coffee.southamr.peru.php#PeruFTOSanIgnacioCajama=rca2009
On Sun, Mar 29, 2009 at 7:46 AM, Barry Luterman  wrote:
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ote:
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wrote:
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ks
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ffee.com
<Snip>
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16) From: Seth Grandeau
I just roasted up some Ocana, which I haven't had any in a while.  Last
years batch came out in the summer.  I'm sorry I can't offer any advice on a
replacement.
On Sun, Mar 29, 2009 at 1:47 PM, Barry Luterman  wrote:
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marca2009
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ee.com
<Snip>
ee.com
<Snip>
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17) From: Linda
Oh if only it were just my favorite beans. But it is all for now. No doctor
hasn't said no coffee, just have to have DH's heart meds as I want him
around for sometime to come. Oh the sacrifices we make for our loved ones.

18) From: miKe mcKoffee
Debi thinks I should do one of my "entertaining" signature dishes for PNWG
VII that I haven't done before. Likely because we just had it for dinner:-)
Specifically an open face twice smoked salmon sandwich. What, a 'simple'
sandwich for PNWG VII dinner!?!? Oh, not just some ordinary sandwich. Start
by smoking salmon of course, tonight used wild Alaska Sockeye. Make a smoked
salmon "salad" sort of like tuna salad but on the dry side seasoned with
tarragon, dill, chives, garlic, lemon juice, cracked pepper and sea salt.
This goes on split sourdough hoagies which have been grilled in unfiltered
EVOO, butter and of course garlic, next layer of sliced tomatoes, topped
with sharp cheddar. Then on to the Traeger for ~20min smoke cook ~250f dome
temp. These be easily a killer $12-15 restaurant sandwich. Tonight served
them simply with crispy baby dill pickles and my "infamous" macaroni-potato
salad. Infamous 'cuz I'd quit making it for the café because it was such a
hassle to make but had so many complaints had to bring it back:-) Kind of
funny, have a some people that sometimes don't order it as a sandwich side
uplift but rather a soup bowl size or even pint portion of it and nothing
else for lunch!
Haven't made firm decision meal wise but have plenty of time...
miKe
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19) From: james McDougal
Hey Mike,
Sounds like a great sandwich! Could be modified for thin slices of smoked
meats. I'll try it in the Traeger!
Thanks for the idea!
Mac
On Wed, May 20, 2009 at 11:19 PM, miKe mcKoffee  wrote:
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-)
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rt
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me
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to
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h a
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ee.com
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20) From: Jim Gundlach
I first started roasting with an electric popcorn popper about eleven  =
years ago.  From that I moved to roasting in a wok over wood fires for  =
several years then gas after I put in a gas range made for  =
restaurants.  I have roasted in an over the campfire popcorn popper, I  =
still do this every now and then when I find a coffee that I think  =
will be improved by the added flavor from a pecan wood fire's smoke.   =
At other times I have used an over the fire popcorn popper that has a  =
manual stirring mechanism.  I have used heat guns for the last few  =
years and recently I have used modified electric bread makers to stir  =
the beans while I heated them with an electric heat gun.  About three  =
or four months ago I was attacked by a brain infection that has a 96%  =
fatality rate for older people like me and when we got word that I was  =
going to live my wife ordered me the Behmor 1600 so I could roast  =
coffee while I was recovering. I am recovering much faster than  =
expected and if I did not have the Behmor I would be using a heat gun  =
with the bread makers turned into a stirring mechanism now.  However I  =
have used nothing but the Behmor since I got it.  More than likely I  =
may only use the over the fire popcorn poppers in addition to the  =
Behmor unless the Behmor breaks down.  Then I would go back to the  =
heat gun.
On coffee blends, I have tried a couple of hundred and the absolute  =
truth is that I did not like any of the blends better than a strait   =
SweetMaria coffee.  I don't know the exact location but on one of the  =
SweetMaria roasting information pages they make the same point.  Until  =
I read that I thought I was just a blending failure.
      pecan jim
On Aug 21, 2009, at 9:27 PM, denis bordeleau wrote:
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ee.com/gallery/main.php?g2_itemId=7820
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21) From: denis bordeleau
Hi jim   Thanks for answering  You said a lot.        First,abo=
ut your roasting methods and then about your hundred(s) of blending trials.=
   I know it is not easy and neither obvious.  There is also a lot of=
 knowledge and different practice schools on this subject, like : Do we roa=
st the whole blend or do we mix the beans after...?     I have also abo=
ut twewe pounds of  Sweet Maria's specialties i.e.,:  Moka Kadir Blend,=
   Classic Italian Espresso Blend,  Puro Scuro Blend,  Espresso Mon=
key Blend,  and 6 other ones that I can use for these  eventual own ble=
nds according to the suggestions I will receive from the list members.  T=
hat is:  El Salvador Matalapa Peaberry    Honduras Organic Marcala=
     Brazil CerradoDry Processed -242-     Ethiopie Koratie=
    Ethiopie Sidamo DP special selection      Sumatra Blue =
Batak Tarbarita Blueberry        These are only in one or two=
 pounds bags but I would not mind using
 them to ''spice''  or "flavor" any of my future blend ,except for the al=
ready prepared ones from Sweet Maria's made with a few hided special recipe=
s, origins  and torrefaction degrees .
   Thyanks in advance       Denis
--- En date de : Ven, 21.8.09, Jim Gundlach  a =
écrit :
De: Jim Gundlach 
Objet: Re: [Homeroast] Rép. :  First roasting with Behmor 1600 a failure
À: "A list to discuss home coffee roasting. There are rules for this  lis=
t,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: vendredi 21 Août 2009, 23 h 12
I first started roasting with an electric popcorn popper about eleven years=
 ago.  From that I moved to roasting in a wok over wood fires for several=
 years then gas after I put in a gas range made for restaurants.  I have =
roasted in an over the campfire popcorn popper, I still do this every now a=
nd then when I find a coffee that I think will be improved by the added fla=
vor from a pecan wood fire's smoke.  At other times I have used an over t=
he fire popcorn popper that has a manual stirring mechanism.  I have used=
 heat guns for the last few years and recently I have used modified electri=
c bread makers to stir the beans while I heated them with an electric heat =
gun.  About three or four months ago I was attacked by a brain infection =
that has a 96% fatality rate for older people like me and when we got word =
that I was going to live my wife ordered me the Behmor 1600 so I could roas=
t coffee while I was recovering. I am recovering much faster than
 expected and if I did not have the Behmor I would be using a heat gun with=
 the bread makers turned into a stirring mechanism now.  However I have u=
sed nothing but the Behmor since I got it.  More than likely I may only u=
se the over the fire popcorn poppers in addition to the Behmor unless the B=
ehmor breaks down.  Then I would go back to the heat gun.
On coffee blends, I have tried a couple of hundred and the absolute truth i=
s that I did not like any of the blends better than a strait  SweetMaria =
coffee.  I don't know the exact location but on one of the SweetMaria roa=
sting information pages they make the same point.  Until I read that I th=
ought I was just a blending failure.
     pecan jim
On Aug 21, 2009, at 9:27 PM, denis bordeleau wrote:
<Snip>
 Behmor 1600      What where you roasting with before?     :.
<Snip>
<Snip>
écrit :
<Snip>
<Snip>
st,  available athttp://www.sweemarias.com/maillistinfo.html"
<Snip>
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<Snip>
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ans are under roasted, still have more than half the white film on and none=
 have expanded.  I had wanted to roast only a quarter of a pound as the i=
nstructions suggest but I could not find my scales to weight them so I went=
 ahead and roasted a full pound from the samples that came with the Behmor.=
  I selected roast P2 and while it looked to me like it was not roasted e=
nough I added 30 seconds to the full time but was afraid to add more.  Wh=
en my wife came home I asked about the scales I could not find, they were g=
reat crystal digital scales and she told me that I broke it when I was sick=
 and uncontrollable in my behavior before I got put into the hospital.
<Snip>
<Snip>
 Lot #786 Rukira.  I don't think it would be a good idea to try to roast =
it more with this roaster so I would like to try to roast another pound but=
 I need some advice before I am willing to take that on.  Any suggestions=
 on how to get a complete roast for a pound with the Behmor 1600?
<Snip>
<Snip>
have had since I got sick.
<Snip>
<Snip>
the coffee.  Please give me an idea!
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
<Snip>
<Snip>
<Snip>
Avatars.
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Homeroast mailing list
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Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
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22) From: denis bordeleau
Mon cher pecan,      What do you mean exactly when you say that, and =
I quote  :"...and then when  I find a coffee that I think will be  im=
proved by the added flavor from a pecan wood fire's smoke".      Are =
you still doing this every  now and then?     Us, on the list want =
names.    Do you remember?      Is it Robusta.,?    Is  it =
Arabica?     Can it be possible that Red Bull is buying most of the Rob=
usta and , because of that, Maxwell House or Folgers or etc... coffee  is=
 now 100% arabica?  .  Only because of the higher percentage of cafeine=
 in the robusta.    Me think so.              Is it possi=
ble that the origin of the heat have an effect on the torrefaction or only =
can the  smell of the fumes of the fire have an effect on the taste?  =
  (I just made one pound of pecan butter with a Champion machine.  That=
 is crazy.)       Take care,     Denis
--- En date de : Ven, 21.8.09, Jim Gundlach  a =
écrit :
De: Jim Gundlach 
Objet: Re: [Homeroast] Rép. :  First roasting with Behmor 1600 a failure
À: "A list to discuss home coffee roasting. There are rules for this  lis=
t,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: vendredi 21 Août 2009, 23 h 12
I first started roasting with an electric popcorn popper about eleven years=
 ago.  From that I moved to roasting in a wok over wood fires for several=
 years then gas after I put in a gas range made for restaurants.  I have =
roasted in an over the campfire popcorn popper, I still do this every now a=
nd then when I find a coffee that I think will be improved by the added fla=
vor from a pecan wood fire's smoke.  At other times I have used an over t=
he fire popcorn popper that has a manual stirring mechanism.  I have used=
 heat guns for the last few years and recently I have used modified electri=
c bread makers to stir the beans while I heated them with an electric heat =
gun.  About three or four months ago I was attacked by a brain infection =
that has a 96% fatality rate for older people like me and when we got word =
that I was going to live my wife ordered me the Behmor 1600 so I could roas=
t coffee while I was recovering. I am recovering much faster than
 expected and if I did not have the Behmor I would be using a heat gun with=
 the bread makers turned into a stirring mechanism now.  However I have u=
sed nothing but the Behmor since I got it.  More than likely I may only u=
se the over the fire popcorn poppers in addition to the Behmor unless the B=
ehmor breaks down.  Then I would go back to the heat gun.
On coffee blends, I have tried a couple of hundred and the absolute truth i=
s that I did not like any of the blends better than a strait  SweetMaria =
coffee.  I don't know the exact location but on one of the SweetMaria roa=
sting information pages they make the same point.  Until I read that I th=
ought I was just a blending failure.
     pecan jim
On Aug 21, 2009, at 9:27 PM, denis bordeleau wrote:
<Snip>
 Behmor 1600      What where you roasting with before?     :.
<Snip>
<Snip>
écrit :
<Snip>
<Snip>
st,  available athttp://www.sweemarias.com/maillistinfo.html"
<Snip>
<Snip>
<Snip>
<Snip>
ans are under roasted, still have more than half the white film on and none=
 have expanded.  I had wanted to roast only a quarter of a pound as the i=
nstructions suggest but I could not find my scales to weight them so I went=
 ahead and roasted a full pound from the samples that came with the Behmor.=
  I selected roast P2 and while it looked to me like it was not roasted e=
nough I added 30 seconds to the full time but was afraid to add more.  Wh=
en my wife came home I asked about the scales I could not find, they were g=
reat crystal digital scales and she told me that I broke it when I was sick=
 and uncontrollable in my behavior before I got put into the hospital.
<Snip>
<Snip>
 Lot #786 Rukira.  I don't think it would be a good idea to try to roast =
it more with this roaster so I would like to try to roast another pound but=
 I need some advice before I am willing to take that on.  Any suggestions=
 on how to get a complete roast for a pound with the Behmor 1600?
<Snip>
<Snip>
have had since I got sick.
<Snip>
<Snip>
the coffee.  Please give me an idea!
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
<Snip>
<Snip>
<Snip>
<Snip>
Avatars.
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      Découvrez les styles qui font sensation sur Yahoo! Québec Avatars.http://cf.avatars.yahoo.com/Homeroast mailing list
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23) From: Rob Lombardi
Greg,
 
Why not a 12 oz and just pour out what you don't need? I find it hard to control steaming on a small pitcher. The swirling action causes the milk to fly out. I would think 12 oz would be the minimum. I am guessing the smaller sizes are not straight wall in order to keep the milk from flying out.
 
-Rob

24) From: Rob Lombardi
Joe,
 
It's possible, but I mainly have the steam boiler set to do a latte. If I pull out the tiny pitcher, it's for a rare single cappa. In fact, for the life of me I don't know where my tiny small straight side pitcher is. I think it's a 8 oz straight side. I have a La Marzocco GS3 and I could potentially hold the steam joy-stick slightly down to reduce the steam pressure, but I rarely do it and I just remember being surprised at how fast the milk can go in that little pitcher and how easily it begins to fly up the sides.
 
-Rob

25) From: Rob Lombardi
Mike,
 
Sometimes I like an ounce or two more in the pitcher because I feel like it adds a little more wiggle room. If you add too much milk, you can always dump a little, but if you don't add enough, you are a bit screwed, and I hate when the last bit might be a big clump of foam that ruins the latte art. Sure, if you "perfect" your technique you can get it right every time. But as a home user, I don't fret over a few ounces of wasted milk. What's the old saying, don't cry over spilled milk! ;)
 
-Rob

26) From: peter
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