HomeRoast Digest


Topic: This is just too funny... (9 msgs / 169 lines)
1) From: Steve Baragona
Anthony Ottman wrote:
<Snip>
    Yeah, that really doesn't seem right.  Is this even theoretically possible?
I mean, is it even possible to reverse the process by which coffee goes bad just
by heating it up for a minute?  You can do this with stale bread or crackers at
least temporarily because over time the starch molecules exclude the water
molecules, so heating the bread shakes things up a bit and temporarily
"freshens" it.  (At least that's what I've heard.)  But I get the impression
that there's nothing even remotely like this going on when coffee goes bad.  If
the oils go rancid, heating them up isn't going to do you any good.   The laws
of thermodynamics say that anything that happens at room temp will happen faster
at higher temps.  So, if anything, it would seem that you'd get extra-rancid
coffee out of this thing.  That's useful.  Please, someone, correct me if I'm
wrong.
    In other news, last night was a big night for me.  I hit an important
milestone, and the same night, restored my faith in the Poppery II.  The
milestone I hit was finishing my second bag of Tom's green beans!  Finishing the
first bag wasn't as big a deal because I wasn't getting very good results yet.
But I just finished the Mexican Chiapas Hamburgo peaberry, and I think I'm
getting the hang of it.  I'm drinking it now.  It's blissful.  I'm not a heavy
coffee drinker, but I really enjoy one good cup in the morning.  So it's taken
me a while to go through the variety pack I got to start my roasting career.
I'm still roasting it a bit dark, I think, but it's still good.  I think I'm
letting it go too far into second crack.  I keep waiting for the beans to start
cracking like popcorn, and that doesn't always seem to happen.  I'll hear one
snap, then nothing for quite a while.  I don't want to stop too soon, so I let
it go until I hear more snaps.  By the time I do hear more snaps, the roasts's
gotten pretty dark.   I'm going to stop sooner from now on.  And I'm going to
get a thermometer.
    And I used my Poppery II again for the first time in months.  I won a WBPI
from someone on this list.  (Sorry, I forget who it was now.  Thanks a lot,
though, it's been great!)  I'd been using that exclusively since I got it, since
I'd had trouble getting my WBPII hot enough.  The first couple roasts I did in
the WBPII never popped at all.  So, of course, I got nasty baked beans.  I got
the II and had similar results.  That is, until I switched outlets.  That's one
of the great things about this group:  I never would have thought that seemingly
inconsequential things like the outlet you use could have such a huge impact on
the roast.  But when I first started on this group outlets and extension cords
were hot topics.  So I switched outlets, and it worked beautifully.  I stuck
with the WBPI because everybody raves about it.  But last night I was doing 3
roasts (the last of the Mexican Chiapas Hamburgo peaberry, Congo Kivu, and a
decaf... the organic Sumatra, I think), and I wanted to give the WBPI a chance
to cool off.  So I did the Congo in the WBPII, and it worked like a charm.
    I just want to say thanks for all the great advice I've gotten from the
group.  I probably would have given up home roasting by now because without the
advice from the group it wouldn't be worth it.  The coffee I made when I first
started wasn't as good as what I can get from my local roasters.  Now it's at
least good enough to keep me happy, and it's a lot more fun than just going to
the store.  I'm learning so much about everything  from proper roasting to
proper grinding.  I love you guys!  Group hug!
    Steve B.

2) From: Jiawei Ye
I don't really see the point of  "refreshening" the beans when you can
just buy green beans and roast them yourself. This is what I assume
their idea came from:
1. People buy roasted beans from where-ever-it-is
2. Ouch! the beans were stored for far too long time....
3. Now we think of something to "revitalize" those beans instead of
wasting them
4. So go buy a $129 device to reheat it....instead of using the stove or
a popper or what-ever-roaster-you-have.
Either a Precision or a Freshroast will just do the job, and they roast
too....
Jiawei Ye

3) From: Don Staricka
At 12:43 AM 5/16/00 -0500, you wrote:
<Snip>
Ah, but did you fail to notice that this device will also make croutons?
Try that in your Diedrich sometime. Some nice crispy garlic croutons.
Don

4) From: Tom & Maria
I think they intended to produce a home roaster, and it didnt reach
roasting temps, so they renamed it. I just cant beleive anyone would make a
coffee "Re-Freshener". Does anyone do research these days?http://www.everythingdsl.com/coffee/------------------------------------------------------------------------------
             * Sweet Maria's Home Coffee Roasting Supplies *
                  Tom and Maria * info
                   web:http://www.sweetmarias.com

5) From: Anthony Ottman
Wow!  Take your month-old, stale coffee, heat it up, and pop!  Fresh coffee,
good as new.  Holy city (roast), Batman!  What'll they invent next?
/sarcasm off/
I find it hard to believe that it wouldn't get hot enough for roasting with
a rating of 1400 watts.  There must be some other problem.  Maybe the thing
melts after its two-minute cycle?
It looks like a great crouton-maker, stale cereal drier, etc.  Then again,
I've already got a toaster oven for that, a pan for popping popcorn, and a
popcorn popper for, uh, oh, never you mind.  ;->
- Anthony O.

6) From: peggykozy
I have a feeling that this is just a form of reinvention of an old
standby...A coffee making system that roasts, grinds and brews the
coffee in one load.  Seems that this was out a few years back from those
upscale stores.  Ok for someone who doesn't know the difference I guess.

7) From: Tim Culver
<Snip>
tom> I think they intended to produce a home roaster, and it didnt
tom> reach roasting temps, so they renamed it.
That is hilarious!  "No Long Roasting Cycles" indeed.
-- 
Tim Culver
Chapel Hill, NC ... popper ... trespade ... press pot

8) From: Eric Bear Albrecht
 
At 10:13 AM -0400 5/16/00, Tim Culver wrote:
<Snip>
It's a time-honored tradition -- in computer terms, you take a bug and
document it, and it thus becomes a feature.  Doesn't matter how awful
the misfeature is, just write it up so it sounds like an advantage.
;B
-- 
         Eric Bear Albrecht    ebear      W5VZB      Box 6040
                            http://www.taosnet.com/ebear        Presto Computers - Macintosh repairs - training & troubleshooting
         505-758-0579           fax 505-758-5079          Taos, NM 87571
This "telephone" has too many shortcomings to be seriously considered
as a means of communication.  The device is inherently of no value to us.
              -Western Union internal memo, 1876

9) From: Gary Zimmerman
 
<Snip>
Yes, we techwriters get the brunt of this.  I love the old Dilbert strip 
where the boss tells the techwriter that the new product causes cancer and 
sterility, then says "Can you put a positive spin on that?"
That's my life.
(Oh, but I also roast coffee, and that's a BIG consolation :-)
-- garyZ


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