HomeRoast Digest


Topic: All most a horror story (5 msgs / 110 lines)
1) From: Les
I was chilling out hoping that UPS would show up.  It was after 7:00
when I heard the rumble of the diesel of the Brown truck and the door
bell rang.  As I stepped outside to get my 30 plus pound box, it was a
box that weighed less than 3 pounds and it wasn't addressed to me!
About 45 minutes went by and BROWN returned to my house!  Yes, Yes, it
was my box of wonderful coffees.  Now, which one should I roast after
doing a test half pound?  I have some other new coffees that are
looking good too!  Lots of great choices.  I need to roast for my
parents, regular customers now that I have converted them to
homeroast.
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2) From: raymanowen
" I need to roast for my parents, regular customers now that I have..."
[taught them where to purchase, sponge, mooch, leech, and scrounge Les'
roast.]
I fear that if sales of Specialty coffee increase, The Invisible Hand will
ramp up prices as supplies are depleted. The Invisible Finger will force
greater production from depleted lands and expansion into neighboring
valleys and swamps.
Cuppers don't generate flavors. When they're extinct they're gone, and
*we *probably
can't ever get them back. Khaldi's goats might drop dead if they ate the GMO
Scheiße.
Cheers, Mabuhay -RayO, aka Opa
GMO Kona coffee- be First on your block...
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3) From: Stephen Carey
Les, what a wonderful problem to have.  Oh, how I love the sound of 
that brown truck hitting its brakes in front of my house.
Last night I roasted my first half pound of wet processed Koratie and 
I have to say, the roast went incredibly well.  Things timed out as I 
had planned and hoped, and guessed, a bit.  The smell is enticing, 
the color is saying, "ground me."  I want to give it at least a full 
days rest before I do that.
I also roasted, the day before, my first pre-roasted blend, from 
SM.  It was Moka Kadir and I was a bit confused on how to take the 
various beans to where they want to be for the best roast.  With so 
many posts, archives, and, of course, Les's notes, it went well.  I 
had a small chaff fire, just pulled the chaff tray out.  Then I would 
open the door to the Behmor at times to speed cooling.  I don't worry 
about the chaff as I have a stainless steel floor and it is a breeze 
to clean, plus it won't ignite.
The flavor is everything Les describes and more.  I find the flavor 
to be "elegant" in its softness on the tongue, in the way the flavors 
seek out the taste buds and mix together.  I am very pleased, though 
I know that I need more work on it, this was a start.
So, like you, my stash is getting quite large, but I am also roasting 
more, oddly enough, more for me.  I find I am drinking more coffee 
than in the past.  I find it so refreshing and relaxing.
Thanks for your share and good luck with your decision.
All the best,
Stephen
At 12:34 AM 8/7/2008, you wrote:
<Snip>
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4) From: Coffee Willard
On Thu, Aug 7, 2008 at 9:11 AM, Stephen Carey wrote:
<Snip>
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5) From: Stephen Carey
The stainless steel floor gives the kitchen a nice, very clean look 
(and yes, the floor is very easy to clean).  It isn't slippery, 
usually - I am kind of slow on cleaning it.  That is the one thing, 
it needs to be cleaned quite often, for foot prints, paw prints, plus 
crumbs all show up very distinctly, and now chaff shows up.  I will 
say that it looks good with the Behmor and Technivorm.
Stephen
At 10:23 AM 8/8/2008, you wrote:
<Snip>
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