HomeRoast Digest


Topic: Bummer (5 msgs / 100 lines)
1) From: golfermd01
Was looking through the Costa Rica coffee list to put together my next order and wanted to get another few pounds of the Costa Rica Asoproaaa Coop Tarrazu. Boy was it a bummer to find it no longer on the list. My special friend really enjoys this coffee. Oh well, I am sure I can find another...
Dan
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2) From: Seth Grandeau
Consider it an invitation to try something new.  I've noticed that Tom is
moving toward a model of more options at lower volumes, with many coffees
starting at only 1 lb orders.  Just this weekend, I finally roasted my
Hawaiian grown, Jamaican Blue Mountain seedstock coffee.  It was fantastic.
Smooth, as I've come to find Konas to be, with a little spicyness.  I could
only order 1 lb of it and it sold out quickly, but I'm enjoying it and will
look for it again next year.
On 8/31/08, golfermd01  wrote:
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3) From: Brian Kamnetz
Part of the reason I stopped making notes of my roasts was that when I
went to reorder the coffees I really liked, they were usually gone. So
I more or less switched my outlook: instead of looking forward to a
particular coffee that I liked, I (and I know this is sacrilege to
some) look forward to winging it with new coffees. Each tends to be
sort of unique. Tom scours the world in order to bring us the best
coffees in the world, and I like to order double samplers and enjoy
whatever comes. I simply try to roast to the lightest end of the range
suggested by Tom on the label.
Brian
On Tue, Sep 2, 2008 at 12:28 PM, Seth Grandeau  wrote:
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4) From: Dean
I'm with you on the second part of this point Brain--but as far as 
keeping notes--if you keep track of things like how long to whatever 
cues you roast by (temperature, color, aroma, bean appearance, sound, or 
all of the above plus more) you might eventually be able to do a few 
things with more skill & more control.  (For example--you want to roast 
a Central a little slower or a little faster to hit a bright note or 
tone it down--the more you keep track of, the better you can control the 
result).
OK that said, I only recently (after 4 or 5 years) split my Rostos and 
started to again take better notes on roasting--I was inspired by some 
awesome samples at s c a a to try to pick it up a tick.  And to that 
goal, I have also been working toward the lighter end of Tom's 
recommendations.  So far, I've enjoyed a lot of good coffee, and I still 
have a way to go.
Life is good in da weeds
Dean
Brian Kamnetz wrote:
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5) From: Brian Kamnetz
Dean,
Good point. I often think that it would be helpful to have an idea of
what a given bean will do. I try to follow a profile attributed to Jim
Schulman, and some beans need more oomph to follow the profile, while
others get ahead of where I want to be. I monitor where I am by
"natural" cues such as color and smells, and also monitor occasionally
with an infrared thermometer (which, as Bill has mentioned, requires
that I either stop moving the heat gun or stop stirring). I guess
though that I am currently at a sort of stasis, where it is
interesting to root around like a hog in the woods and simply see what
turns up. I'm enjoying the heck out of the coffee and enjoying
roasting and seem to lack motivation to "improve" my process at this
point. Perhaps at some point I will become discontented and motivated
to improve my control, but for now I'm happy simply wandering around
in the unknown.
Brian
On Tue, Sep 2, 2008 at 7:19 PM, Dean  wrote:
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