HomeRoast Digest


Topic: Gesha"s Fatal Error (37 msgs / 916 lines)
1) From: John and Emma
Tom,
Can you explain the fatal error we get when trying to order the Gesha's? Are
you aware of the problem?
John H.
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2) From: Les
It is called being teased!  I am sure Sweet Marias will get it fixed soon.
Les
On 7/31/08, John and Emma  wrote:
<Snip>
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3) From: John Mac
It's probably caused by the shopping cart system not updating as fast as
they update the web site. The Guat Gesha is posted but doesn't even have
clickable buttons yet. Can you say ANXIOUS !
I can drive over to Oakland and see what's up if all else fails! I saw the
beans myself last Friday when I was at the last cupping class and they are
just waiting for us to roast them.
John in Nor Cal
On 7/31/08, Les  wrote:
<Snip>
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4) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
It's called a fumble - the product code isn't activated. I wasn't 
finished editing the descriptions etc, but Maria was doing other web 
page edits and uploaded the page. We don't have the coffee packed 
yet, because the vacuum pack bags for the #2 and #3 lots are failing. 
We have new ones coming today. I am going to put the finishing 
touches on, and activate it in a couple hours... I also have detailed 
roast photos to upload. BTW the 2 and 3 lots, i.e. $$$$, come with a 
Lb of the lowest price lot, so people can both try out the roast 
without damaging the expensive coffee, and also you can compare the 
low end and the high end from the same farm to find out what you paid 
so much for! (I don't think anyone can possibly pick #5 over #2, 
unless you seriously misroast #2, i.e. scorch it or something).
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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5) From: Mike Chester

6) From: Lynne
Tom & Maria - Sweet Maria's Coffee  wrote:
<Snip>
and
Mike Chester said:
<Snip>
<Snip>
I see a vision of hundreds and hundreds of homeroasters, anxiously staring
at their computers... going click... click...click..
;-)
Lynne
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7) From: Mike Chester
<Snip>
You are assuming that people actually care what I think.  I usually think of 
myself as the Anti - E.F. Hutton.
Mike
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8) From: Seth Grandeau
We should start a pool for when the two big $ geshas (lot 2 and 3) run out.
On 7/31/08, Mike Chester  wrote:
<Snip>
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9) From: Les
Lynne,
You are right, now when I click to order, the website says they are sold
out!  As far as Seth's comment goes, I would guess that lot 2 will be around
for a little while.
Les.
On 7/31/08, Seth Grandeau  wrote:
<Snip>
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10) From: Dean De Crisce
"click, click, click" =(
On Thu, Jul 31, 2008 at 4:19 PM, Les  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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11) From: John and Emma
Click! Click! Click!
John H.

12) From: Lynne
Les wrote:
<Snip>
and Seth wrote:
<Snip>
and Dean wrote:
<Snip>
and John and Emma  wrote:
<Snip>
and.. I hear an echo coming across the U.S..... maybe even across the
Pacific...
told ya so, Mike!
;D
Lynne
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13) From: Frank Parth
What I just saw was that clicking on the 2 pound pack of Lot 10 got me an error message. But clicking on the1 pound 
package was successfull.
So I ordered two pounds in 1 pound packages.
Frank Parth
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14) From: Floyd Lozano
you can order the 2lbers if you go in through the shopping cart page.
I'm in for one expensive load of Gesha (opted for the cheapo shipping
though, heh)
-F
On Thu, Jul 31, 2008 at 5:04 PM, Frank Parth  wrote:
<Snip>
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15) From: John and Emma
Doesn't seem to work for me Floyd?
I just need to add this and my order is done.
John H.

16) From: Coffee
I just ordered a bunch of Gesha... Hope I like it ;-)
I'm sure there are some here who will take it off my hands if I don't..
I also ordered some of the Guatemalan Gesha... Thought it would be a  
good comparison.
-Peter
On Jul 31, 2008, at 3:49 PM, John and Emma wrote:
<Snip>
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17) From: John and Emma
Just placed my order but had to order 2-1 pounders like Frank. I just
couldn't wait any longer. I also got all the CR's, Guat. Gesha, Tanzania AA
and both Koratie's.
John H.

18) From: golfermd01
I roasted up some Tanzania AA last week. Wonderful!! I am sharing my roasts with a close friend who was once a staunch big green customer. She was a totally Sumatra customer with them. Now she likes everything we have tried (except one batch I totally botched). I got her to see the light, even with my Fresh Roast roaster. So many coffees to taste and so little time! Keep up the great work Tom and Marie...
Dan
---------

19) From: Floyd Lozano
I go here and roll to the bottom:http://www.sweetmarias.com/Merchant2/merchant.mvc?ScreenGY&Category_Code=Central_American
there you can select the 2lbers, at least i could!
-F
On Thu, Jul 31, 2008 at 6:49 PM, John and Emma  wrote:
<Snip>
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20) From: Tom & Maria - Sweet Maria's Coffee
I made a couple errors in the coding - its all fixed now.
I made a page of macro pictures of my preferred roasts too:http://www.sweetmarias.com/panama_esmeralda_geisha/panama_geisha_roast_images.htmlTom
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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21) From: Les
Tom fixed it, and I just ordered a boat load of coffee from Panama, Costa
Rica, Guatemala, Columbia, Nicaragua, and Ethiopia.   I have been holding
off on ordering for the Gesha coffees to arrive.  My stash was really low!
 I am glad I have some customers that I roast for to off set some of the
extravagance that I just indulged in.  Now I am going to have to practice
half pound roasts on my USRC.  So do I share some of these expensive elixirs
with other people, or do I just enjoy them as my own special self
indulgence? One thing I learned at my brother's house is that a poor brewer
makes homeroast that is sub par.  So I think I will keep control of my Gesha
and enjoy serving it to some special guests.  I bet they will be working
over time at Sweet Marias tomorrow.
On Thu, Jul 31, 2008 at 5:19 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
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22) From: Dean De Crisce
I got some too...to go with the 5lbs each of both koraites which I ordered a
few days ago. I was hoping to get 10 pounds of lot 5 or maybe 10...then I'd
be set with coffee for the whole next year. I got:
  1055 Tanzania Blackburn Estate AA -1 lb   10185-2 Panama Auction Lot 5
Esmeralda Gesha -2 lbs   10181-2 Panama Auction Lot 10 Esmeralda Gesha -2
lbs   10183 Panama Auction Lot 3 Esmeralda Gesha (PB) -1 lb   1017-2 Nicaragua
Pacamara Peaberry -2 lbs   1006g Guatemala Acatenango Buena Vista Gesha -1
lb
On Thu, Jul 31, 2008 at 9:35 PM, Les  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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23) From: Edward Bourgeois
Tom mentions in his link with pictures lot 5 roasted to 439-41. Wonder
if it really needs to go that far? I'd have a hard time watching the
thermocouple go above 433 with any of these.
farm
On Thu, Jul 31, 2008 at 9:43 PM, Dean De Crisce  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://www.aginclassroom.org/Homeroast mailing list">http://coffee-roasting.blogspot.com/ Co-President- Ma. Agriculture in the Classroomhttp://www.aginclassroom.org/Homeroast mailing list
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24) From: Mike Chester

25) From: Benjamin VerHage
Put in my order for 2#s of lot 10. This will be my first time seeing, roasting, tasting Gesha so I thought that would be a good starting point. Also ordered 5# of the wet process koratie to match the 5# of the dry I already have. Had to also get a couple pounds of the moka kadir blend...been loving it in the vac pot!
Ben
----- Original Message ----
From: Dean De Crisce 
To: homeroast
Sent: Thursday, July 31, 2008 6:43:33 PM
Subject: Re: [Homeroast] Gesha"s Fatal Error
I got some too...to go with the 5lbs each of both koraites which I ordered a
few days ago. I was hoping to get 10 pounds of lot 5 or maybe 10...then I'd
be set with coffee for the whole next year. I got:
  1055 Tanzania Blackburn Estate AA -1 lb   10185-2 Panama Auction Lot 5
Esmeralda Gesha -2 lbs   10181-2 Panama Auction Lot 10 Esmeralda Gesha -2
lbs   10183 Panama Auction Lot 3 Esmeralda Gesha (PB) -1 lb   1017-2 Nicaragua
Pacamara Peaberry -2 lbs   1006g Guatemala Acatenango Buena Vista Gesha -1
lb
On Thu, Jul 31, 2008 at 9:35 PM, Les  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
Homeroast mailing list
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26) From: Andy Thomas
IMO, don't get too attached to Tom's, or anyone else's, thermometer readings. There's too much variation, depending on the type of roaster, type and placement of the sensor, etc., for that to be a reliable reference. 
----- Original Message ----
From: Edward Bourgeois 
Tom mentions in his link with pictures lot 5 roasted to 439-41. Wonder
if it really needs to go that far? I'd have a hard time watching the
thermocouple go above 433 with any of these.
farm
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27) From: Les
Andy that is good advice.  Doug and I have the same roaster, a half kilo
USRC commercial roaster.  They were made at the same time.  His Watlow K
Probe reads 10 degrees cooler than mine.  How do I know?  Running the same
profile with the same bean from the same lot from Sweet Marias, my roaster
begins first crack at 385 and his at 375.  It is a relative reading.
Les
On Thu, Jul 31, 2008 at 8:50 PM, Andy Thomas  wrote:
<Snip>
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28) From: raymanowen
"...homeroasters, anxiously staring at their computers... going click...
click...click.."
One homeroaster here, and as I stare at this low voltage Box of 1's and 0's,
it occurs that the click, click, click I'm hearing is the pendulum on the
blasted clock.
In amateur radio parlance, the alleged crystal clock speed this high used to
be referred to as "DC."
It's all a Crock- my Lisa and Fat Mac had maybe 8 to 64 Mhz crystals and had
to use two clock cycles to execute some instructions.
I have to roast early in the morning, if my cooler is to have any effect.
102 fivecast for tomorrow. Let's see, my early Steinway will be the Costa
Rica Naranjo Caracol Peaberry. The CR's are always impressive. Let's hope...
Cheers, Mabuhay -RayO, aka Opa!
"After all is said and done, a lot more will be said than done" - - -Whozit
On Thu, Jul 31, 2008 at 1:30 PM, Lynne  wrote:
<Snip>
ee.com
<Snip>
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29) From: Sean Cary
yeah, I placed an order on the 30th...go figure.
On Thu, Jul 31, 2008 at 9:35 PM, Les  wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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30) From: John Despres
I plan a half pound to share and a half pound to support my guilty =
smile. I hadn't planned to buy any of lot 2, but what the heck, why not?
Les wrote:
<Snip>
rs
<Snip>
ha
<Snip>
<Snip>
ages.html
<Snip>
<Snip>
_Code=Central_American
<Snip>
<Snip>
<Snip>
<Snip>
ffee
<Snip>
<Snip>
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ffee
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ffee.com
<Snip>
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fee.com
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ee.com
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e.com
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e.com/gallery/main.php?g2_itemId=7820
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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31) From: Les
It is hard to resist the "tempters" list of impressive coffees.  I started
keeping a diary of my coffees, and had eliminated 4 coffees from future
buys, and then days 5-7 kicked in the flavors were stunning and I have given
up that tactic for stash reduction.   So, I am going back to my arbitrary
elimination of certain counties that I just don't order from.  No reflection
on Sweet Marias, it is just a way of keeping the stash under control.  I
gave up the idea that homeroasting is for saving money a long time ago.  Yes
when you consider that an espresso drink at most purveyors stores is costing
you about $150.00 a pound for coffee, we are saving money with that simple
formula.  However, when you consider time, roasters, grinders, brewing
gadgets, I doubt we are saving much money.  However, I am a homeroaster
because it is my serious hobby.  It has been my hobby for over 23 years.
 The big difference between then and now, is 23 years ago, I was able to get
maybe 3 origins of excellent coffee from Sivetz Coffee.  Most roasters would
sell you their baggy coffee from the back room as they gave you a dirty
look.  Yesterday, I was able to buy a coffee that scored an impressive 97.5
cupping score.  Homeroasters being able to buy the coffee judged the best in
the world?  Unthinkable 23 years ago, an expectation today.  How times have
changed.  I am drinking my favorite Uganda Bug as I type.  Nicely rested it
is shining forth that unique Bug taste.  That is why I homeroast!  I enjoy
all of the tremendous variations of the complex drink called coffee.  I
enjoy roasting.  I enjoy playing with different brew methods.  This is a fun
hobby that can be done in relatively small chunks of time, vs golfing or
some of the other time consuming activities (Unless you are Mike McKoffee
who lives coffee now.)  So, as long as I have fun and enjoy this complex
hobby, I will be satisfied.  I am just so appreciative that we have someone
like Tom and his staff that are committed to score us some of the best
coffees in the world.  It hasn't always been this good.  So, I bought the
expensive coffees to appease my curiosity and enjoy one of the finest
coffees in the world.  Did you read how careful this stuff was picked,
processed, packed, and shipped?  I also bought it to support Sweet Marias
who brings us so many awesome coffees.  I really don't want to see Tom left
holding the bag.  (pun intended).  Last off the Gesha was much cheaper than
a round of golf at Bandon Dunes, with none of the frustrations.
Les
Les
On Fri, Aug 1, 2008 at 4:06 AM, John Despres  wrote:
<Snip>
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32) From: Mike Chester

33) From: Jim Gundlach
On Aug 1, 2008, at 8:51 AM, Les wrote:   as a small part of a long and  
interesting post.
<Snip>
Yes!  Every roast is an adventure that makes life more enjoyable and  
exciting.
        pecan jim
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34) From: Les
Mike,
We are talking about the bean probe temperature.  Our chamber temps are
exactly the same.  Our airflow and gas flow is spot on and very
controllable.  We don't have a computer running the show.  My guess is that
Doug's Watlow probe is about an eighth of an inch lower than mine.  I could
easily go in and lower mine and get a lower first crack temperature.
Conversely, Tom's Probat has first crack happening at a higher temperature.
It doesn't change the profile.  Doug and I have run many parallel profiles
with the same results.  My roasts are very repeatable, and that is all that
really matters.  Time and temperature variations between roasts is less than
+ or - 2 degrees and plus or minus 10 seconds.  One of the reasons I really
like my commercial  roaster.
Les
On 8/1/08, Mike Chester  wrote:
<Snip>
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35) From: Mike Chester

36) From: Brian Kamnetz
Mike,
Very interesting post. I've been intrigued with Jeffrey Pawlin's (Hope
I have the spelling right) Hottop mods ever since I first read about
them on the list. Your roasting methods and Les's are so different
from mine; I hover the heat gun over the beans and watch color and the
clock and by guess and by golly my way through. I enjoy it, and roast
only half a pound per week, but envy people who roast enough, with
more precise methods, so that they are able to get very good at
developing and hitting roasting goals.
Brian
On Fri, Aug 1, 2008 at 12:27 PM, Mike Chester  wrote:
<Snip>
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37) From: Les
Mike said, "I certainly did not mean to disparage your USRC."  I never took
it that way.  Yes indeed, we do have luxury roasters!  I thought hard about
the CCR Hottop, but I wanted a one pound capacity.  Having repeatability is
simply an awesome attribute in a roaster.  I do enjoy having the power too.
One of the first things I did was make a chart of the homeostasis points in
my roaster without any beans.  I know the absolute temperature at a
significant number of heat settings and airspeed settings.  So at any
given point in the roast I know the differential between ET and BT. It is
very helpful when you want to ease into second crack for a nice full-city
roast, or stretch the roast a bit after 1st crack without going into
second.  More important of late, I have been exploring full-city plus to
Vienna with some of the Indonesian coffees.
Les
On 8/1/08, Mike Chester  wrote:
<Snip>
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