HomeRoast Digest


Topic: How Embarrassing...I made CharBuck$ (10 msgs / 194 lines)
1) From: Ken Schillinger
Hi All, I thought I'd share a goober with you guys,
I went out Monday to roast some Costa Rican RIP. I set the Behmor for 1lb
P4, and maxed out the time when it was down to 1 minute. I waited until the
2nd crack was rolling heavily and hit the cool button. That was too darned
long; I think If I had stopped at the first of the 2nd I would have been OK.
When the roast was just finished, I brewed a cup; that was some nasty brew.
Thankfully I didn't pay two or three buck for it :-) Three days later it's
better, but definitely over roasted. Would anyone care to share a success
story, or offer a recommendation?
Thanks, Ken.
Carpe Ductum (Seize the Duct Tape)
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2) From: Brad Baker
On Fri, Nov 7, 2008 at 5:02 PM, Ken Schillinger 
wrote about over roasting:
<Snip>
I have a friend at work that will take all the over-roasted stuff I
can give him. Not too much, sorry to say (for him).
-- 
---  b r a d  b a k e r  ---\\
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3) From: Sandy Andina
Cut it with a little chicory and steamed milk and make cafe au lait  
(but then you'd need to fry up some beignets to go with it).
On Nov 7, 2008, at 4:46 PM, Brad Baker wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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4) From: Ken Schillinger
Oh my; Did you say doughnuts? Yummy.
I can't do that though; I have a blueberry-apple pie in the oven. My dear 
wife will be angry, but she can't resist blueberries.
Ken

5) From: David Martin
I think you're right on about stopping at the first sign of 2nd. I had
good results with RIP at that roast level.
On Fri, Nov 7, 2008 at 2:02 PM, Ken Schillinger  wrote:
<Snip>
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6) From: raymanowen
" I waited until the 2nd crack was rolling heavily and hit the cool button."
Me, too- that's exactly what I do when I roast a pound at a time HG/BM.
Cooling is universally ignored as part of roasting. "Cool button" powers a
blower 100X as big as the built-in blower in any home roaster.
Why all that? I'm a little slow in the belfry, and by the time I decide the
roast is done, it has to hit a brick wall so WYS in the roaster is WYG in
the roast. Otherwise, I'd be unable to cup the roast I thought I had. I want
WYSIWYC.
I know, you run what you have, and I had grabbed the blower to cool the RK
Drum in situ. How long could I take to uncouple the drum, pull it, pop the
hatch and dump all the beans into a separate cooling contraption? Cool
Beans- red waffle imprint on forearms! NTG
Cheers, Mabuhay, Magandang Umaga -RayO, aka Opa!
Got Grinder?
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7) From: Carol Lugg
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8) From: Sandy Andina
Beignets are analagous to doughnuts--made of yeast-raised dough  =
(rather than batter) cut into squares.  They puff up like pillows in  =
the hot oil; once golden, they are drained and then dusted--okay,  =
showered--with powdered sugar.  They are a staple of New Orleans cafes  =
(one, Cafe du Monde, pretty much sells only beignets and coffee) and  =
served with either cafe au lait or black coffee (both brewed with  =
roasted chicory added to the ground coffee).  N.O. natives and  =
experienced tourists alike know never to wear black or navy blue when  =
visiting Cafe du Monde or Morning Call--especially during allergy  =
season.  (Beignets without sugar are like kissing through a screen  =
door).
On Nov 15, 2008, at 12:16 PM, Carol Lugg wrote:
<Snip>
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Sandy Andina
www.myspace.com/sandyandina
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9) From: Bruce Garley
In New Mexico, beignets are sopapillas eaten with powdered sugar instead of
honey and the coffee may be spiked with roasted pine nuts.
Bruce Garley
Plant Whisperer
San Juan Capistrano, CA
 
Vivir con miedo es como vivir a medias.
 
<Snip>
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10) From: Sandy Andina
that's the exact term for which I was searching!
On Nov 18, 2008, at 1:18 PM, Bruce Garley wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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