Anyone who is interested in should read this article in the current issue of Fresh Cup magazine.http://www.freshcup.com/current/india.htmlIt is a very good article about the current state of coffee in India. While reading it I could not help but think of Tom's recent post re: SCAA convention. Especially interesting (to me anyway) is the part about Dr. John of Josuma Coffee. He has an excelent blend for espresso that Tom carries. Happy reading Gordy BTW: Did anyone catch the recent article about home roasting that quoted Tom. Another good read, but unfortunately not posted on the net. |
unsubscribe homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
help pass word cordova i wish to unsubscribe cordova homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
You should never open an attachment from an unknown source for any reason actually. Re the post. Good way to cleanup the hard drive of all the garbage that has collected over a period of time. :=) If you lose your boot then boot up from a floppy and use FDISK /MBR. (You should run the diskette version of an antivirus also if you have one) That will reset your master boot record and away you go. After doing that, power off immediately and leave your system powered off for about 5 minutes so that the memory is cleared of the virus. Then reload a nice clean system and away you go. Good way to kill a weekend when you should be roasting some Kenyan ha ha ha. Need I add, make sure your floppy is write protected. When I cleaned a customers system of the Satan Bug one time, I forgot to do that . Guess what happened. This is a one time response. If there are followup questions, challenges, etc. please take it to another NG or email me. I do not want to fly off the list topic here. Thank you for posting the warning. Glenn Ps. I am thinking it may be hoax but better to be safe than sorry. Thanks for posting your warning. Jslasiter wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Glen, It is a hoax.... but your advise should include.. You should never open an attachment from any source KNOWN OR UNKNOWN unless you know that the person you received it from actually intended to send it. Many email viruses when activated send clones to every address in the address book of the infected system.. so its very likely that when you get your copy, it WILL be from someone you know. Jack |
Hi Jack. I did not want to get too elaborate. I never open an attachment unless the dialog in the email convinces me that it was knowingly sent. If I get a straight email with no accompanying text I delete it and send an email back asking if the person really sent it. When I send attachments I use a key phrase such as "Virus scanned and clean when sent" or some personal signal like that so that the recipient knows it came from me deliberately and has been prescanned. Thanks for your post, it is helpful to those who are unwary of the traps that are out there. Glenn Jack Stafford wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I don't understand why it's so rare to find a decent espresso in a cafe. It takes a little training and some attention, but it ain't rocket science. Say what we will about Starbucks, they are miles above average -- at least around here. As I was visiting neighboring towns on business today I decided to make it an informal survey of coffee establishments. I went only to cafes, delis, bistros -- not gas station or convenience store drive-up windows. One place was an Italian deli, with a big red-white-and-green ESPRESSO sign out front. I actually had to explain to the barista, who was the proprietor, how to make a cappucino, and he still got it wrong -- a weak shot with 8 ounces of steamed milk. I could give more examples, but you get the idea. Please excuse the rant-and-rave. Thank goodness for home-roasting and home-brewing. Well, one more: Me: Double cappucino, please. "Barista": What flavor would you like? Me: No flavor, thank you. B: (looking confused) Sorry, we don't have "no-flavor". Free e-mail! you A service of www.WallaWallaGuide.com homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At least they didn't ask you if you would "like fries with that" ? I gave up on looking for decent espressos except for my own. I'm still trying to reach the "Wow" stage of my pulls. Ah well. It is still better than the commercially dispensed asphalt with milk. Andrew Thomas wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hello, I am a new home roaster. I went to the Miami Specilaity Coffee Convention because I am interested in a start up retail business here in SW Florida. I was checking out the Heathware Precision roaster but opted for the Cafe Rosto roaster since the beans appear to roast more consistently than the Precision. I have been very pleased with the results. The show was full of green coffee suppliers so I was able to gather about 20 lbs of 8-16 oz samples from all over the world. The other day I roasted some Guatamalan beans. After the recommnded degassing of at least 48 hrs I grinded enough for about 5 days of brewing for my ever flowing Mr. Coffee (I'm looking at alternative brewers). I've noticed that the coffee is tasting more "chocolate" as I finally get to the end of my grind (about 5 days) and tastes even more terrific than the first couple of days. Any comments? Jeff Barker Naples, Floridahomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Jeff, I think you will get bombarded with comments over one statement you made: "I grinded enough for about 5 days of brewing ". Is that true? For a lot of fresh roasters, the consensus is ground coffee goes stale in about 2 hours. In fact, I would say everyone here grinds right before they brew. We recently spent a weekend discussing retail shops and getting a great cup of coffee so food for thought. But hey, if it works best that way for you that's what matters. steve homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Jeff, You need help! You just told us you like the under-extracted results from stale pre-ground coffee. You may as well skip the roasting step and pick up a can of Folgers. Unless you get a different brewer, something as simple as a Melita cone will be an improvement, you will never improve your cup-o-joe. Do some more reading and maybe think about holding off on the coffee shop till you have perfected your home coffee technique. Hang out here and you'll be a master in no time. Monty At 10:12 AM 5/4/01 -0400, you wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hello fellow cuppa nuts: When I first got my Cafe Roasto roaster I immediately cooked up some dark french roast coffee (charred the beangebers out of the beans and almost caught the kitchen on fire). I really never liked the "dark" roast, but I have a few frineds who like it. I prefer to roast my beans lightly or semi dark depending on the bean. SInce my first experience with roasting was so tramatic, I have refrained from pursuing the darker roast even though my friends keep pounding me for the darker french roast. My question is this: What bean, in your provocative experience lends itself well to a "well into second crack" roast? Also, does the oily appearance of the bean after its been "charred" add to the quality of taste or is it a sign of over roasting? Thank you.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hello Jeff, I am a dark coffee drinker. My standard, everyday bean, is Sulawesi. I also like Sumatra and Yemen and occasionally a Brazil bean. I use a Fresh Roast and roast until about 30 seconds after second crack begins. The beans are dark, not charred, and there is a nice sheen. I have found with oil is big difference over no oil at all. steve homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I tend to discover dark roasted coffee by accident, mainly unintentional burning due to "not paying attention." Yemen (Mattari, Rimmy), Ethiopian Harrar, Sumatra Gayo Mtn, these are a few of my favorites that can go well into the 2nd crack. |
Any mfrs. making a consumer size cast iron drum roaster? Rob |
Nothing to worry about. From your description, the hairline crack is only on the plastic top. This part does nothing more than to contain the chaff while directing the hot air out. The lid is certainly not "air tight". I just received my HWP two weeks ago, and the top lid is somewhat loose when latched, which appears to be normal. As long as it can be locked in place, everything should be fine. Since this part has little to no stress on it, I would not worry about the crack enlarging. However, if you want to fix this crack, I would recommend a two-part plastic epoxy, such as PLASTIC WELDER by Devcon. This is commonly available from hardware, home centers (Home Depot), Target, etc. In my experience, it is extremely stong and bonds very well to plastic. Make sure the plastic is roughed up (not smooth) with a file or sandpaper before applying the cement. If the plastic is smooth, it will not bond as well. <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
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Dear Sweet Marias, Please remove me from your mailing list -- it was most interesting and fun to read the many postings. Thanks. - Eugene Cho Terrorist Attacks on U.S. - How can you help? Donate cash, emergency relief informationhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://dailynews.yahoo.com/fc/US/Emergency_Information/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Anybody on the list in central Florida? homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I'm in Tampa, where are you? |
south Florida... - al r. Ted Cary wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Merritt Island |
The paragraph below was copied today, Thursday, October 4, 2001 from the AOL main news screen . Now who was it in this greedy coffee business that was poking fun of one of our newsletter members?
Robert
The problem with dismissing all the World Trade Center rumors is that not all of them are fiction. Some stories that initially seemed ludicrous--a downtown Starbucks charged frantic rescue workers $130 for three cases of bottled water the day of the disaster, George Bush was targeted for assassination at the G-8 summit, a pair of bound and severed hands was found near ground zero--turned out to be true. The pace of information delivery has also created serious misunderstandings. The rumor that Sept. 22 would be a "Muslim day of terror" and that Boston was specifically targeted came from a good source: John Ashcroft. The Attorney General even called the mayor of Boston and the acting Governor of Massachusetts to warn them of possible attacks. The following day, the FBI rescinded the warning, saying it was based on bad intelligence. If you missed a beat in the news cycle, you were misinformed.
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Hello Tom and Maria: I want to added to the list. My e-mail is kyralk Thanks Kyrahomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Dear Tom & Maria, I read saw a letter to you from "Kyra Kennedy" who stated that she/he wanted to be on your list. In your knowledge, how can I be REMOVED from this "list"? Perhaps Tom called me a few months ago, but my messege machine stopped after time has been expired from the cassette tape - it was a Panasonic, roughly 15 years ago & was the "cream-of-the-crop" at the time. Matt Stitzel in Boise, Idaho: (208)343-2344 . [I'm at work now, so if you would contact me ~5 p.m. mountain time, I'd appreciate this] On Tue, 13 November 2001, "Kyra Kennedy" wrote: <Snip> Join the Space Program: Get FREE E-mail athttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.space.com.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. Ken, Mary, Ive tried the french presses, too much sediment and the coffee is = overpowering. However, could be user error as is w/ my HWP. Ive poured = more coffee down the sink then i care to remember since buying the HWP. = I'm going to get me a hand grinder and see if that helps. If not then = ill have to reevaluate. thx for the help. alex |
This is a multi-part message in MIME format. Hey JKG, good one! Great advice, just poured another one down. Gonna get = there w/ you guys and gals help. more questions to come. blue skies, alex |
-- On Tue, 25 Dec 2001 08:28:34 02bndr wrote: <Snip> Alex, I've read some of your other posts regarding the success (or lack of) you've experienced with home roasting and would like to offer you a suggestion. If you like dark, oily roasts try and find yourself a Hamilton Beach/Procter Silex PopcornPumper. This hot-air popper will roast any bean to French/Italian style with no problem. I used to find this style of roast appealing myself, until I found that lighter roast styles brought out more of the origin flavors of straight (or blended) coffees. As someone else mentioned, drip brewing is not the best method, and finding a decent drip brewer has been a goal of mine for years. A drip brewer comes in handy on a busy weekday morning, or when guests arrive. I have bought and returned many drip brewers and found the 4 cup models to be the best. I currently use a Melitta 4 cupper (BCM-4) and the coffee is ex- cellent. Water temperature is a consistant 195 deg and the saturation of ground coffee is very good. When a #2 gold filter is used with this machine the resulting brew is as good as french press (IMO). I've heard that the Kitchenaid 4 cup Ultra is another ex- cellent drip brewer. I have one of the Kitchenaid 12 cup Ultra machines and it does make a good cup of coffee for a 12 cupper. Don't give up! Stevehomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I added a Pelouse thermometer to my HWP through one of the vent holes at the top. The tip of the thermometer rests just above the air port at the base in the air steam. The gauge has not responded as it did in my Poppery II modification, rising much higher than the bean temperature. I suspect I am getting a read of the exiting air temperature and not the beans. For those of you who have done a similar modification has the thermometer read worked for you? Do I need to cant the thermometer to get it out of the jet stream? I followed modification directions found for this procedure at sweetmarias but the issue of the resting position of the thermometer after installation was not discussed. Any constructive thoughts to make this work? Tentmaker in KC. "He is no fool who gives up that which he cannot keep to gain that which he cannot save." homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I use one in my HWG. I agree, it measures the air temp and not the bean. Basically I consider it a guide or a "tab" so that subsequent roasts, during the same session, should fall within the same indicated temp range thus helping me to better guage the stage of the roast. I consider it a complement to the sight, smell, sound, method of determining the roasts status, not a replacement. IMO. Considering the above, I think it is more important that the placement of the thermometer remains constant than trying to better position it amongst the beans. It is relative. Then again, I may be wrong. Glenn TRiddle854 wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I have a couple of question regarding grinders to anyone who might be knowledgable. I need to grind approx 1 pound of coffee per day, 5 days per week, for an automaitic drip maker. I manage a coffee club of 20 members at work and want to provide fresh roasted, fresh ground coffee. I am considering two alternatives: 1) Two Solis 177 Mulino grinders (or comparable), each grinding 1/2 lb per day, or 2) I have considered buying a used restaurant-style Bunn-O-Matic grinder (G92). My questions are: 1) Will two Mulinos be able to hold up to grinding 1/2 pound each, 5 days/week? 2) Does the Bunn-O-Matic provide a grind comparable to the Mulinos? |
This is a multi-part message in MIME format. I've retired my Solis 177 for the new Solis Maestro. Far superior. = Almost zero exit chute grind hang versus 2-3g hang you have to beat out = it, virtually no static cling versus lots of grinds all over, good even = grind - comparable, decent ajustability 18 steps versus 7 on 177. I've done similar heavy grind sessions you're talking with no problems. = Not long term however, only had the Maestro since Christmas. Previously = my 177 held up well under heavy grind use but got hotter than the = Maestro. If you really want to go with the 177 I have a used one I'd let go for = say $60 inc. s/h! I'd still suggest spending a bit more and get the = Maestro, great all around grinder, IMO. MM;-) Home Roasting in Vancouver, WA USA |
This is a multi-part message in MIME format. Responded earlier thinking you were referring to the home Bunn grinder. I have one of these and it would take too long to grind a pound of coffee/day in one of these. Someone did rate the coffee grounds from several machines-think it may still be on coffee kids site but the Bunn was at the top. I would have to assume their commercial units would also be top performers. I bought a Bunn G2-that is the tall commercial unit that should arrive in the next 2 days-it does a pound in 30 seconds. Bought it on ebay for $122 delivered. Hope the burrs are OK-replacing them is kinda pricey I have heard. Will let you know how it works. For that amount of coffee, I would suggest going with a commercial unit like a Bunn. |
This is a multi-part message in MIME format. Just received today our Guatemalan Huehuetenango Finca Huixoc '01 and = I'm ready to roast, but do not find the cupping review with roasting = recommendations onsite. Can you e-mail me these? Thanks. Bud Dean budlin |
Just received today our Guatemalan Huehuetenango Finca Huixoc '01 and I'm ready to roast, but do not find the cupping review with roasting recommendations onsite. Can you e-mail me these? Thanks. Bud Dean budlin Hi Bud, they are in the Guat archive since we just ran out of Huixoc:http://sweetmarias.com/coffee.reviewarchive.g-k.htmlTom -- "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think you qualify as a libertine! I don't know, some of the things Mike from Vancouver says makes me think he has even you beat. So Mike, how many varieties and pounds do you have hoarded? David Jewett Royal Oak, MI WPII x3 (One for roasting, one for popcorn and one in reserve...) La Pavoni Europicola Cheap Bodum press pot w/nylon filter (so much better with the filter) Lousy drip pot (the wife insists on using sometimes) Monkey Blend, CR La Pastora Tarrazu, and Yirgacheffe are the main selections, and I have a little bit of Timor, Kenyan and Harrar for something different once in a while. Join the world’s largest e-mail service with MSN Hotmail. http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.hotmail.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think you qualify as a libertine! I don't know, some of the things Mike from Vancouver says makes me think he has even you beat. So Mike, how many varieties and pounds do you have hoarded? David Jewett Royal Oak, MI WPII x3 (One for roasting, one for popcorn and one in reserve...) La Pavoni Europicola Cheap Bodum press pot w/nylon filter (so much better with the filter) Lousy drip pot (the wife insists on using sometimes) Monkey Blend, CR La Pastora Tarrazu, and Yirgacheffe are the main selections, and I have a little bit of Timor, Kenyan and Harrar for something different once in a while. Oh yeah, I forgot my beloved Zassenhaus grain mill. Sorry for the double post, but I COULDN'T slight my grinder! <Snip> <Snip> <Snip> <Snip> <Snip> Join the world’s largest e-mail service with MSN Hotmail. http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.hotmail.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Only because you asked for it David! Current greens stash: Kona's: Wood's Captain Cook Estate, Kona Mountain Estate, Heavenly Hawaiian "The Other Farm" Estate, PurpleMountain Estate, Daugherty's Hokukano Estate, Day's Keauhou Estate, Kube's Keauhoh Estate, Brocksengate Honaunau Estate, Greenwell Estate Private Reserve, Kowali Blue (JBM seedstock), Kona Mountain Estate Peaberry, Pele Plantations Peaberry.*end of Kona's* Kuaui Estate Reserve (Kuaui, HI - not Kona.) Costa Rican Tarrazu LaMinita, CR Tres Rios LaMagnolia, Panama Finca Maunier, Mexican Oaxaco San Pablo Becafisa, El Salvador Pacamara, Guatemalian Antigua LaTacita, Peru Chanchamayo, Puerto Rican Yauco Selecto AA, Columbian Narino del Abuelo, Brazil Organic Minas Blue de Brasil, Australian Skybury, Galapagos Island, Kenya Muputi, Sumatra Gayoland Organic, Sumatra Lintong, Sumatra Mandheling, Aged Sumatra Mandheling '98, Aged Java "Old Brown" 96/97, Indian Monsooned Malabar, Sulawesi Toraja, Timor Aifu, Bali Shinzan, New Guinea Papua Organic, Java Kayumas Estate, Zimbabwe Lynnwood Estate, Ethiopian Yergacheffe, Uganda Budadiri, Tom's Espresso Monkey Blend, Jamaica Blue Mountain Moy Hall, JBM Mavis Bank, JBM Old Tavern, Kopi Luwak, and last (I think) and certainly least Vietnamese Robusta! Total pounds, don't know but estimate at least 50# .... too much work to find out! (a couple have only a single 1/3# roast batch left. Others just restocked from 2-10# worth.) Primary brewing method: Rancilio Miss Silvia of course! About 50% Americano, 25% Cafe' Crema (5oz 14gr version), 25% espresso shots. Secondary brewing weekday morning first cup eVac Utopia for Debi's convenience. Occasional F.P. - Bodum 12oz, 32oz with Swiss Gold fine mesh plunger screen and 32oz Polycarbonate for travel. Drip brewer given away, second drip brewer (braun combo with 'steam toy' espresso) on shelf in garage. Would like the Cona Vac but Debi says no until I clean up some clutter and make room! Would also like to explore Moka pot & Ibrik brewing some day. Will be getting a 12v Mobile Velox "espresso" brewer for the beach etc. Grinder: Solis Maestro. Sold Mulino on eBay. Gave away Braun and Capresso burr grinders. 15yr old whirley bird chopper on shelf in gargage. Do I qualify for the CSA V.P. ticket? (or just a padded room...) MM;-) Home Roasting in Vancouver, WA USA From: "David Jewett" <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Please remove me from the list... homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. Paul, Yep, the geeks are at it again! Join the club. ;) You are on = the right track, I think. I don't like puny roast sizes, either. I've been researching a DYI roaster design too. You can't go wrong with = the Sivetz design. Did you see the information page he has? It says = that the air temperature coming out of the 'guts' should be no greater = than 530°. http://www.sivetzcoffee.com/newsletter/roasttempDec00.htmTake a look at the Master Appliance full catalog. What interested me = was their Heat Blowers. They have a 500° unit with 47 cfm blower. I = don't know if that is enough to fluidize a bed or not. =http://www.masterappliance.com/ You could use a 750° Heat Gun (higher air velocity and volume) and = adjust the heat down with a Variac or Triac (also called an incandescent = light dimmer switch - make sure it can handle the amps). If you have a thermocouple probe you won't need the glass chamber. You = can roast by temperature better than by color. But, I like to watch the = roasting, too. So I suggest a SS chamber with a pyrex glass window. = You can get squares and circles in McMaster-Carr. hope this helps. Dan |
This is a multi-part message in MIME format. I have been lurking and reading the archives. Yup, another newbie, = sorry. So 'green' in fact that I have never even so much as roasted a = bean. I was about to buy a roaster but, there really didn't seem to be a = really good one out there for the money that would do what it ought to = do. I thought I might get a poppery II. No, then a whirly pop, no then = this or that. None of them would do what I wanted. What I was most interested in though is the great need for a roaster = that will do more than a couple ounces at a time. I poured over the = commentaries on the different roasters at Sweet Marias, the comparisons, = the good points, the bad points. There ought to be one that does more = than a couple ounces at a time, with varibale air flow, variable = temperature so that you can chnage the roast profile. So, without ever having roasted a single bean, I set about to make one = myself. To make a long story short, the most important thing that I = needed for a fluid bed roaster was the 'guts'. After doing a lot of = thinking about what these 'guts' would do, and searching on the net, I = came upon what I think is a simple solution. The 'guts' of a roaster are = no more than the same thing as the guts of a hot air gun. Not the old = type hot air gun. The new ones are quite sophisticated. They have a variable temperature from ambient to 1200 degrees, so they = can roast AND cool. They have a variable air flow. Some even have an = LED display of the temperature being produced. Here is where I am so far...... I have cast about to a number of glass companies for a pyrex cylinder 10 = inches high by 6 inches diameter for the roasting chamber. I am bidding = on a couple air guns right now. I did not know if I was on the right track until yesterday. I read the = post in here about Sivetz coffee. On one of his pages he shows the use = of a hot air gun to roast coffee. The problem with his gun as far as I = am concerned, is that it is a Master Appliance heat gun that does not = have a variable temperature setting. It has only two settings, hi and = low, and the low setting is way too high.. Shortly, I will have these things to assemble, and I will let you know = how it works out. Wish me luck Paul |
Dan, have you considered heating the air by gas? Lubos homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
No I hadn't. I know gas is used for fluid bed roasters. What I don't know is how they deal with maintaining the flame when the air velocity is around 3000 fpm. It's certainly something to think about. Dan <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
It would seem to me (who knows nothing about this stuff) that in using a gas heat source, you would heat up the air in a coil and then blow the air over the coil, thereby avoiding the possibility of blowing out the flame......Am I way off on this? Ciao, Angelo <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> I keep thinking about building a roaster but I'm not dissatisfied enough with my whirly pop to get motivated. I roast on the side burner of my grill. Smoke isn't a problem outside. I live in Georgia so I can roast outside year round without an issue. I don't use a scale so I'm not sure of the batch sizes I roast but I do have a Fresh Roast (not a +) and regularly use the measuring cup that came with it to measure my batches. I can easily roast six Fresh Roast batches in my whirly pop. Other than the minor inconvenience of turning the crank it's pretty simple and the batch size is perfect for a two consumer household. What drove you away from the whirly pop? Bill homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hey Paul...Good luck . Seriously...save your money on the glass cylinder and hit the thrift shops, looking for an old kerosene heater that contains a heat treated glass cylinder of about 6" dia. and maybe 6" tall (the 10" height you mention needing might be a bit fragile, costly and possibly unnecessary). I just found one, heater and all for $7.99. Perfect for the 2 lb fluid bed roaster I'm doing. Email me if you have specific roaster questions. Ed Needham ed ********************************************** |
My 'soon to be 2 pound fluid bed roaster' has a propane flame shielded from the high CFM air, inside of a 6" diameter x 14" tall stainless steel tube. The air swirls around it until it joins the heated air at the top of the tube. Flame does not blow out, but it does make it act like a blast furnace when it's on all the way . Ed Needham ed ********************************************** |
<Snip> Whoa there, pardner. How much is the Master Appliance heat gun? How much are the fancy ones you're investigating? How much would it cost to add a "heat exchanger" to turn down (and make variable) the output from the Master Appliance? Couldn't it be as simple as a few feet of flexible ducting? I mean, if money is no object, what's wrong with an Alpenroast? $287, and you've got yourself a 1/2 pound flat bed roaster. Good luck. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Bill wrote: <Snip> the <Snip> Bill, it sounds like the whirly pop works good for you! When it come time to add to my "toys" (see my previous post), it may be a whirly pop! I like the idea of increased volume, and I do have a burner that I could use outside. I will certainly invest in a whirly pop over an Alps because of the price difference! Les homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Heat exchanger? -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Tuesday, July 23, 2002, at 09:42 PM, Bill Cutts wrote: <Snip> I could not see the beans well enough to know when to end the roasting. Now that I'm working on profile roasting it is even more of an issue. Jim Gundlach homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yeh, What you described is called a heat exchanger. Home gas furnaces use them to prevent gas fumes from entering the house. You car's radiator is a heat exchanger. Dan <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Ed, I didn't know you were making a large roaster, too! There's a bunch of closet coffee geeks in here! :) Your kerosene heater tip is a good one. For your propane SS heater tube, drill a lot of large holes in it. That turns it into a hurricane chimney and will mix the air and flame better with less noise. What are you using for a blower? I intend to use a single-stage centrifugal vacuum motor running off the exhaust side (i.e. Shop-Vac!) Dan <Snip> from <Snip> furnace <Snip> air <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Nope. They use a direct fired arrangement, just like a propane 'torpedo' heater for your garage. The trick is the burner has a flameholder that keeps the flame attached to the burner nozzle, and prevents the airflow from blowing it out. A heat exchanger just won't work at the temps and airflows we need without burning out very quickly. Chris "Rick Farris" wrote: <Snip> Your favorite stores, helpful shopping tools and great gift ideas. Experience the convenience of buying online with Shop!http://webmail.netscape.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://shopnow.netscape.com/Get your own FREE, personal Netscape Mail account today athttp://webmail.netscape.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Chris, That's what Ed is saying, too. Two points on a line. I happen to have a couple of gas burners, one is a blow torch type (single orifice) from a 'weedburner' and the other from my turkey fryer (multiple orifices like on a stove). Any ideas which would work best? |
I'm using a large 365CFM squirrel cage blower. I also have a backup blower with quite a bit more static pressure if the one I've already installed doesn't loft the beans adequately. The heat chamber is complete and works really well. The upper roast chamber is next and although I've been dragging my feet on that part of it for six months, I've had a brainstorm for the roast chamber, and as soon as I can mock up a cardboard model to assure proof of concept, it's gonna be roastin' some beans! The design concept I've come up with has me excited. Details to follow as soon as I assure they work. Ed Needham ed ********************************************** |
Subject: +improving taste Al wrote: "I guess I'd ask the most important question - are you satisfied with the coffee you're currently getting?" I disagree with that statement -- classifying that question as "most important". Al, we have met quite a few people who were satisfied with their current coffee -- until they tasted a cup of fresh good coffee. I believe that majority of people in the USA are satisfied with what they drink as "coffee" -- without realizing what they are missing. BTW, my priorities for a "lowest budget way to good coffee" would be: -- fresh beans (perhaps from good local mini-roaster) -- soon beans roasted by yourself -- good burr grinder such as the Solis Maestro, in my opinion the "lowest price" acceptable grinder -- Good French Press or "The SwissGold One Cup Coffee Brewer KF-300" which Tom and Maria sell for $10.95 plus shipping, seehttp://sweetmarias.com/prod.swissgold.shtml.... and soon you will graduate to a vacuum pot and an espresso machine with a decent pump. And, of course, good water and clean equipment. For well under $200 you can make excellent coffee. Cheers, Lubos homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
point well taken... - al r. Irene and Lubos Palounek wrote: <Snip> -- - Al Raden http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brandydesigns.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Ed - How did you determine the optimal angle for the bottom of the roast chamber? I would think the angle would determine, along with the fan speed, the rate at which the beans turn over. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Well, after vectoring the critical angle of ascent, and then factoring in the weight of beans, effect of gravity vs. loft from the blower, adjusting for various types of bean shapes in relation to the Bernoulli principle as it relates to lift and energy transfer, I promptly trashed all that and winged a guess. Ed Needham ed ********************************************** |
<Snip> Sounds like exactly the procedure I would have followed. :) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> the <Snip> winged a <Snip> Ed, Ed, Ed... if you'd have factored in the critical angle of respose for granular materials you'd have been there! ;) Dan homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Sometime around 12:46 7/27/02, Ed Needham typed: <Snip> You know, since this "no subject" design subject start, I have been attempting to find the Ergun equations for fluidized beds so that I could take the coffee bean constants and simplify the equations for design use. I think I have found the equations but have yet to digest them. They are not exactly straight forward to me any more (in school years ago, maybe). At work, I spoke to one of our engineers about the equations. His response was basically "Well, I guess you could calculate it, but we would just make a few beds, hook up a "big honkin' fan" and see what works." Seems like even the "experts" just guess too. Sigh. I'm still going to try and make those equations work :-} John Nanci AlChemist at large Roasting and Blending by Gestalt homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Dang...How could I have missed that! Ed Needham ed ********************************************** |
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Except for a small amount of chaff left over from the air-popper roasting blowing about, I like a variation of this method whereby I substitute an active air conditioner vent for the fan. At 11:53 AM 8/12/02 -0700, you wrote: .... <Snip> about a minute. My own experiences (read: mistakes) have shown that <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> of <Snip> don't <Snip> My thought is this. Countries with a strong economy tend to not be a war. Countries with a weak economy tend to be at war. Even if some of the money goes to a warring government, some of the money gets to the grower. I've said that wrong, that's not how the money flows. Actually, the grower gets his/her money first from the wholesaler, then the wholesaler gets their money from the exporter, somewhere in there the goverment gets their money in the form of taxes or duties. If the government is getting a lot of money from the coffee growers the growers have more leverage with government policy. To me, the best thing to do is buy LOTS of Zimbabwe coffee and then start complaining to the Zimbabwe Embassy that your favorite coffee import is at risk. :) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
[From John Abbott - Mission Texas} Well after what seems like an eternity, I have completely rebuilt my computers and my network. I now have the addition of a switch, hub, firewall, proxy server, and a complete mail server, file server and a bunch of stuff I'm still figuring out how they work or why I wanted them. I have a totally Linux system now without any trace of anything Microsoft. Of course when converting from one system to another, there is a price to be paid. Primarily - the new system must completely loaded with all my data base - including my mail lists. Since the mail server could care less about my Microsoft Web Address Book (WAB) I have to crank in all 166 names by hand. So here's my proposal to each of you. Rather than send my whole mail list as an open invitation for others to copy - I have sent this out as a blind copy. I had all of these addresses courtesy of Microsoft's MSN which uploaded them with .net without my permission. I will launch this and then erase them all. IF you want to stay in my address book, please send me an e-mail (you can simply reply to this if you have nothing to say) and I will copy it into the new system. I won't know who did and didn't respond because I'll have already erased the file I used for this mailing. So if you don't want to get any more of my stuff in your in box - just delete this and I'm gone. Let me say in closing - If you don't really know UNIX or LINUX don't try this at home :O)) May God Bless and keep you safe and in His incredible love John Abbott - Mission Texas - john homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
(Sorry if this is a repost -- I never saw it show up on the list.) Sixty Minutes ran their article on Zimbabwe (nee Rhodesia) again tonight. It makes me so mad that they are burning down farms. And starving to death. It's so stupid. (This really is on topic, stick with me.) So my question is: Do we really want to buy Zimbabwe coffee? If one cent of the money I pay for it is going to keep the current rulers in power, I don't want to buy it. On the other hand, if it's going directly to the growers, I'll buy extra, just to support them in their time of need. Does anyone know? -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Rick Farris wrote: <Snip> Zimbabwe is a lost cause. Buy all the Zimbabwean coffee you want now, because next year there will probably not be any. The 'Government" of Zimbabwe is encouraging the killing of caucasian farmers, and the taking over of their land by the "citizens". All white farmers have been ordered off their lands by the "government" (read dictator who recently stole the "election" there), and are now refugees. What used to be one of the major food producers in Africa will be a wasteland by next year, and will likely result in a massive African famine, which when combined with the present drought, should cause misery and death the likes of which we have never seen before. Regards, Cathy homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
How about Uganda and Ethiopian? A security guy in a building I was in the other day was from Ethiopia.. He said he wants to work here a few years, then go back there to live 'like a king'. I guess having yirgffe everyday would be living like a king. Rick Farris skrev: (Sorry if this is a repost -- I never saw it show up on the list.) Sixty Minutes ran their article on Zimbabwe (nee Rhodesia) again tonight. It makes me so mad that they are burning down farms. And starving to death. It's so stupid. (This really is on topic, stick with me.) So my question is: Do we really want to buy Zimbabwe coffee? If one cent of the money I pay for it is going to keep the current rulers in power, I don't want to buy it. On the other hand, if it's going directly to the growers, I'll buy extra, just to support them in their time of need. Does anyone know? -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroastFå den nye Yahoo! Messenger Nå med webkamera, stemmechat, interaktiv bakgrunn og mye mer! |
Keep me on your address list ol buddy. You're sorely missed on the SM list, get resubscribed there, OK? Charlie ===== Do You Yahoo!? HotJobs - Search Thousands of New Jobshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.hotjobs.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Well sorry about that. I guess I should have looked to see where all my mail was being directed. I'm not receiving yet (but just got this) so I'm not sure what's happening. Any way - the new system is up and I'm ready to get back to playing. Good Cupping John On Tue, 2002-08-20 at 21:33, john wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
John, Been missing your posts on sweetmarias. Tonya and I have made contact and intend to scout Austin for the coffee crawl. Hope all is well with you and yours. When you went missing on the list, I figured your wife had finally learned what the HotTop cost! :-) Dan White Austin P.S. Took a few oics in the San Juans. Haven't had them developed yet. The GREAT news is that there are nesting eagles everywhere up there. john wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
--- Dan White wrote: <Snip> I too have been wondering what happened to Texas John. I hope all's well. Andy <Snip> Free e-mail! you A service of www.WallaWallaGuide.com Promote your group and strengthen ties to your members with email by Everyone.net http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.everyone.net/?btn=taghomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Dan & Andy, John is a neighbor and has been busy not only with his computers (he controls TV, Lights, Temperature and his tiny roaster) but his 90 year old mother was seriously ill for a couple of weeks. I live two blocks from him in the same resort and never see him unless I go over. He tells me he is about ready to surface. Marvin On Wed, 2002-08-21 at 23:53, Andrew Thomas wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yeah, keep me in there, John, and keep the reports on Hot Top coming! |
Hi there John What a very busy time you must have been having with your new computer set up but all good fun isn't it. Well, isn't it? I am replying to you so you keep me in your address book. All is fine here - we have had a wonderfully wet, windy and cold winter which I love. It has had some effect on the coffee though in that we have had no where near as much as last year. Oh well. Thomas has found a green coffee supplier in Paris so he can supplement the stash from there. The cost and hassle of getting the beans through customs here makes Tom's green= s out of the question unfortunately. It was lovely to see you back on the list again, it really wasn't the same without you. Cheerio Wendy Wendy Austin & Thomas Oswin Coastal Road Pomponette Mauritius Island Tel/ans/fax (230) 6257399 Mobile (230) 2560182 • homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Hi John, Happy Bday BTW! Fer Sur, keep me on you list. Just back from 8 days at the Kite Festival... I'll be back on the homeroast list soon! MM;-) |
Hey, Great to have you back Mike. I would love to do that festival once. I've been all over the East, Europe and South America - but never to Japan or Hawaii!! So now does your wife have enough kites to open her own shop? We're heading out to San Antonio for the next two days. Look for you when we get home. Good Cupping John On Tue, 2002-08-27 at 21:57, Mike McGinness wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Please take me off of your e-mail service. Have enjoyed it for a while now
but have to quit. Your green bean selection is great and i will continue to
buy my supplies from you.
thanks jrc
|
This is a multi-part message in MIME format. Hey, buddy, List members can't unsubscribe you just as we didn't = subscribe you in the first place. Ya gotta do this yourself. I copied = the listrules for you: To unsubscribe via e-mail, send an e-mail to = homeroast-request and type in the subject line = unsubscribe. see ya later, Dan |
This is a multi-part message in MIME format. I took my 6-year-old cousin to McDonald's the other day. I noticed that = they now have a 2nd counter called "McCafe". Behind the counter is a bright shiny new Gaggia espresso machine. The = menu board indicates that they now sell: - espresso - cappucinno - lattes They also sell whole coffee beans by the pound. And they charge extra = if you want them to grind them for you. I couldn't work up the nerve to try a McD's espresso. |
John and Carolyn,
Try to take care of yourselves. These life passages can really
wear you down. Our thoughts and prayers are with you.
Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: James Gundlach
Date: Tue Jan 14, 2003 9:40:10 PM US/Central
To: homeroast
Cc: gundlach
Subject: Build your own smoke-eater
Deward's description of the Z&D's smoke eater noted that it was based on a small version of the wood stove catalytic combustor. Since I have heated with wood for the last thirty years, I know a little about how these things work. In effect, the catalytic combustor is a ceramic honey comb foundation coated with a catalyst that causes smoke that is over 500 F to ignite and burn. There are a lot of sources for replacement catalytic combustors because they need to be replaced on stoves after about 12,000 hours of use.
Here is how I would go about building a first draft of a smoke-eater to take the smoke away from wok roasting. I would build a cone shaped hood that would stand over the wok and at the top I would put the intake to a heat gun. On the exhaust of the heat gun I would mount a tube that contained a piece of the wood stove catalytic combustor. My guess is that a couple of square inches of catalytic comb about one inch thick would be plenty. I have looked around and found a source of catalytic comb that is 1.8" by 6.8" by 1" for about $42.00 plus shipping. I would cut a piece off with my diamond rock saw and rig up some way to mount it in an exhaust tube that would fit the heat gun. For safety reasons, I would probably need something at the end of the exhaust tube that would diffuse the heat.
Any suggestions or insights from others are welcome. We are still dealing with excessive Christmas expenses so it will be a while before I can give it a try. Just what I need, another project.
Jim Gundlach
On Tuesday, January 14, 2003, at 06:30 PM, Ben Treichel wrote:
would b e nice, but I'm clue less about how to do that one. I already have a vented enclosure.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
how about a url so I can nose about a bit. Thanks, Ben James Gundlach wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Jim: <Snip> 6.8" by 1" for about $42.00 plus shipping. Not a bad price (and I need a replacement for my wood stove ). Where'd you find it? Are they Corning elements? <Snip> it in an exhaust tube that would fit the heat gun. Ducting *to* the heat gun would be more a problem than the outlet, I'd guess . .. . and it has to pull enough air to get whatever's coming out of the roaster plus the inevitable diluting "outside air". And then there's the additional 1200-1500 Watt load of the heat gun . . . if it's venting an electric air roaster it will take a second circuit. But the basic elements are there . . . the catalytic cell, a fan to move the air through it, and a heater of some sort to keep it at operating temperature. Deward homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Wednesday, January 15, 2003, at 09:03 AM, Ben Treichel wrote:
<Snip>
One place to look is:
http://www.cjshomedecor.com/shop/enter.html Search for catalytic and look at the replacement under Buckner
Enterprises for example. There are several other sites but most of
them make you look at separate pages for each brand.
Jim Gundlach
<Snip>
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From: "James Gundlach" Jim wrote: " " To which I agree:-) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
< On Behalf Of James Gundlach < Sent: Friday, January 17, 2003 6:22 PM < < < < < homeroast mailing list <http://lists.sweetmarias.com/mailman/listinfo/homeroast< You don't say? - - - - - - - - - - - - - - - - - Lee / San Diego --------------------------------- homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Lee XOC wrote: <Snip> Your right. He didn't. <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Ben Treichel" <Snip> <Snip> And I still agree!:-) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Friday, January 17, 2003, at 09:14 PM, Mike McGinness wrote: <Snip> I need more time to think about it! homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Steve Wall wrote: <Snip> I think a blank stare would be more appropriate. <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Sometime around 08:20 1/18/2003, Ben Treichel typed:
<Snip>
O O
{}
--
John Nanci
AlChemist at large
Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
AlChemist John wrote: <Snip> Okay, but we really can't say that that is the last word on the subject. <Snip> |
AlChemist John wrote: <Snip> Okay, but we really can't say that that is the last word on the subject. I, for one, am still waiting to see the *numbers* . . . Deward homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Ben Treichel" <Snip> Heck, it wasn't the first, last or any word! MM;-) aka Kona Konnaisseur miKe mcKoffee Drinking a morning Kona Mountain Peaberry Americano Drooling over smells coming from two butts on I put at 1am to 225°f apple/hickory/maple Traeger smoke... homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. Test circuit Where is all the smoke coming from? |
From: "Victor Blackwell" <Snip> <Snip> Hard to say, I don't see it... can you be more specific? MM;-) aka Kona Konnaisseur miKe mcKoffee Dual Variable Transformer Rosto Roasting Rocky grindin' - Miss Silvia brewin' homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. Test 1 computer 2 |
ok ive had enough.. thanks but i need to get back my life so please take me off the list.. thanks Chuck |
This is a multi-part message in MIME format. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroastThis appears on the bottom of the list mailings. And this is what you'll get when you go there To unsubscribe via e-mail, send an e-mail to homeroast-request and type in the subject line unsubscribe. Most e-mail clients configured correctly with your web browser will set this up automatically if you Click Here Hate to see you go. This IS a life :O) You might want to consider going to the above link and setting yourself for digest mode. It comes FAR less often. John- loving life in the slow lane |
Given all the talk about people considering the construction of BBQ drum roasters and the thought that if you start to get into the $60.00 per drum price to get small holes in stainless steel trash can, McMaster-Carr has a 36"x40" sheet of 16 gage 304 stainless steel with 1/8" holes on a 3/16" center for $90.37 plus shipping. That is enough to make the outer part of four 18" long by 6" diameter drums for about $25.00 each. As I recall the recent discussion, that would be enough to roast about 170 cubic inches of green beans. The same size sheet of plain low carbon steel is right at half that at $46.34. I'm happy with what I have now but if there were four of you out there ready to make this kind of roaster, I think this would be better metal than you could get with the trash cans. Someone noted another source of perforated sheet metal that they suggested was less expensive, but you have to e-mail for a price quote. Anyway, it would just take a little organization to get a piece, cut and redistribute the other three of the pieces. Jim Gundlach On Monday, February 10, 2003, at 08:07 PM, Mike McGinness wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Although I haven't participated in this discussion, I would definitely be interested in buying one of the four pieces. In fact, I would be willing to pay extra for someone to assemble the cylinder, as I have no metal working tools at all - just a bbq ready and willing to roast. Joe WBII - Modified Bodum Antigua grinder - *$ Protea |
Hi Jim: SS is great stuff-but why use it for a roasting drum-my cold rolled steel drum is getting a nice blue color and it is very easy to work with. FWIW I got 2 sheets of 18 gauge cr steel converted or rolled into a 10" drum -they are 23" x 36" and 18" x 36" and 2 flat sheets of 14" x 14" for $45 including tip. Next drum will be made of 16 gauge with 1/8" perforations and that should cost less than $50. Converting a flat sheet of anything with ss being even harder to do than CR steel into a roll without a break roll could be a real bear. The steel fab business in this country is really in bad shape so any surviving steel fabricator should be more than willing to do a small job for you. The guy I use can only go down to about a 9 or 10" drum diameter-he normally makes housings for huge cranes. Will eventually get my digital camera when Canon produces enough s45's for the price to start to drop and then will make pics of all the pieces and parts of my drum along with a story for Ed's - that is SS Ed by the way - site. The drum I made is 10" dia by 23" long. Is this calculation for capacity correct? 5x5% 25x3.14x.5 78.5 x 23 = 1,805.5. thanks |
If appropriate end caps could be found cheaply, that would be a great way to go. 16 ga. is some heavy-duty stuff. Emphasis on 'heavy'. Ed Needham To Absurdity and Beyond!http://www.homeroaster.comed **************************************** ********************************************** |
Hi Joe. I hesitated in replying to you because I was trying to figure out if I wanted to start building these things for other people. Right now, I don't have a good source for replicable parts. The only drum I know of is $60 and I don't have the equipment to make drums myself. The flange I mounted on the end of the drum to secure it to the rod is a piece I picked up six months ago and I'm not sure the pool and patio place where I got it still has them. Those two parts alone total $80. I've got very basic machine shop tools and most of what I did on the drum you see on my web site, I did with tin snips, a hand drill and a Dremel tool. It is time consuming work the way I do it and for me to build these things I would have to charge a small fortune to make it worth my while. See if you can get a perfed stainless can, a bowl to fit one end and a rotisserie flange that could be attached to the end of the can. I bet someone locally, who is handy with tools could assemble it for you if you had all the parts pulled together and gave them directions. I've been looking around for a deal on a dozen or so drums and parts. If I do build a few, I'll let you know. Ed |
Dang...replied to the list when I meant to reply personally. Sorry. Ed Needham To Absurdity and Beyond!http://www.homeroaster.com ed **************************************** ********************************************** |
Thanks, Ed. I spoke to one of my clients today that has excess capacity on their $1,000,000 Mitsui Seiki CNC machine, and they are looking for items to run during their off times. With that machine, they could make a drum out of a solid 10" diameter billet! Joe WBPII - Modified Bodum Antigua - *$ Proteo Barista |
At 08:51 PM 2/10/03 -0600, you wrote: >in stainless steel trash can, McMaster-Carr has a 36"x40" sheet of 16 >gage 304 stainless steel with 1/8" holes on a 3/16" center for $90.37 >plus shipping. That is enough to make the outer part of four 18" long >by 6" diameter drums for about $25.00 each. some consideration should be given to shearing this stuff. 16 gauge stainless is *tough*. it's also difficult to form without considerable heavy equipment. 16 gauge low-carbon, if cold-rolled, isn't a heckuvalot easier to cut/form. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
This is a multi-part message in MIME format. This morning confusion about a virus can be explained by going to = www.google.com and do a search on "jdbgmgr" Go to the Symantic site = and you will learn it is a joke. If you did delete the file, it is = meaningless unless you are a JAVA programmer. So good news, Vic Blackwell AD8K |
This is a multi-part message in MIME format. Charlie, this is intended for you or anyone else who has experience in = coffee country. As you know I have a bed and breakfast and give jeep trips to the back = roads here in Nayarit. A lot of our area was hit bad by hurricane = Kenna, and of course a lot escaped: El Malinal, La Cumbre, etc. We take a lot of folks to visit coffee country. Along the way we stop = at any number of little operations where they have drying pads and prep = for sale (mostly to coyotes who are paying 5 to 7 pesos per kilo.) There is a local outlet here in town where I have been buying coffee but = his quality is down. A recent sample was sent to Sweet Maria and it = failed miserably. I have tried to educate him with my little knowledge = but it just goes over his head. What does impress me with his simple = operation is a small sheller that takes the dried coffee beans and = spits out the shells/chaff and delivers unpolished beans. He simply picks his coffee, dries it and runs it through this very small = simple machine, which is about the size of a sawhorse with an electric = motor and sells it, mostly roasted, to unsuspecting gringos that don`t = know the difference between freshly roasted and many weeks older. What I would like to do is buy a little from the various plantations = until I lfind the perfect cup of coffee. (this of course will never = happen). If I could only separate the shells with a simple machine such = as he has. However, no amount of checking has turned up a source to buy = and this man will not run my coffee through for me. He actually wanted me to help him export roasted coffee. No amount of = explaining can convince him that the roasted beans lose a lot of flavor = in a short time. Anyway, to the point, in your travels in Mexico, have you ever run = across and know where I can buy a simple little machine that will shell = my coffee for home use.? Gracias Bob in Rincon de Guayabitos |
Hola Bob, this should probably be sent off list but maybe some folks are interested in stuff like this. I buy my coffee in parchment, the growers have no dry milling machinary. To get it cleaned I helped some freinds buy a portable "sheller" that runs on electricity and can clean three hundred lbs or more a day, and adjusted properly it does a very good job-no broken beans etc. It cost about $700, quite a lot of money in Oaxaca, but they keep a high resale value and it's easy to get contract work cleaning people's pergamino. I'll be talking to these friends tomorrow (they just finished cleaning a couple of tons for me)and I'll find out the brand name. If that's too big an investment then, just for personal use, a cheap hand cranked grain grinder is the only thing I know of that works. They're shiny like aluminum but I'm not sure what metal they are, and you can buy them in any good sized town. Adjust the burrs far enough apart to just take the husk off. It's a bit of work, but far far easier than the old fashioned method of using a stone metate. I have to use those grain grinders to clean samples out at the growers places and I once cleaned about 500 lbs that way. That took a few weeks. There may be a hand cranked coffee husker,made just for that, I'll ask. There are many hand cranked depulpers in use,(all the coffee I buy goes through those) but I haven't seen a hand powered dehusker. Somehow every coffee grower I know can clean a handfull by rubbing it between their palms. I've tried that many times and have never succeeded, even when I had lots of callus. One at a time between your fingers takes forever. 4 pesos a kilo is the lowest price I've ever heard of in Mexico, even from Coyotes, unless it's for the very lowest grade "floaters". If you keep looking you should find excellent coffee somewhere around there. If not then you'll have to teach someone how to do it, but you'll have to know that yourself and be able to comunicate it and, of course, be willing to pay for the extra work and attention to detail. Good luck, I'll send you the info on the portable mill direct. Charlie --- Bob Howell wrote: <Snip> > Anyway, to the point, in your travels in Mexico, have you ever <Snip> ===== Do you Yahoo!? Yahoo! Tax Center - forms, calculators, tips, morehttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://taxes.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Help! I just gave my $100 dollar Krups semi-automatic espresso machine
away, and bought a La Pavoni Europiccola. I want my cheap one back. I
just can't make a decent espresso with the Europiccola. I keep hearing
conflicting reports on how to use it. Do I put the switch on I or II?
Why do I only get slightly less than one ounce of crappy espresso with
the double shot basket? I do use the proper amount of coffee. Do I pull
the lever up once, let the coffee start to drip, then bring it back
down just once? Or do I take it up and down several times. Please help.
I know this machine has to do better than what it's doing. It has such
a great reputation. Please send me step by step instructions from
someone who uses one daily. The manual really isn't any help. It says
never put the heating switch on II, but some people say you must.
Please send instructions on espresso and cappuccino, with the
frother.
Thanks, Troy
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Troy wrote: <Snip> Mostly because the Europicola has no idea how much coffee you put in the basket. <Snip> There is only one place for that fault to lie ... You have bought the worlds most manual espresso maker. *Everything* about the quality is up to you. <Snip> One ounce will come out each time you operate the lever. <Snip> The *machine* does nothing but heat the water. The rest is up to you. <Snip> Well sure, Troy. And while we're at it is there anything else we can do for you? Wash your car? Shine your shoes? I do have a suggestion for you, though. This is a coffee *roasting* forum. Why not go tohttp://www.groups.google.com, navigate your way to "alt.coffee," and do a search on "europicola pavoni"? -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I just got an older La Pavoni and it is not as easy to make it work as Rick seems to suggest and the directions that are available are quite poor word for word translations from Italian that are anything but clear. Troy probably made a mistake giving up the automatic machine before learning to use the manual machine but I don's see anything in what he has asked that earned Rick's rather snotty reply. Even though I am just trying to learn one of these also, I can give you some suggestions on what to look for. 1. Level of heat - there seems to be a lot of disagreement out there on how to do this and I suspect it is due to various attempts to address different problems. I started out just playing with running water through the machine and measuring the temperature. These machines require a low level of steam pressure to push the water from the tank to the space above the filter when the lever is raised. If you have inadequate pressure, you will not get a full charge of water when the lever is held up for five or so seconds. Then push the lever down. When there is no coffee it goes down quite quickly. Do this several times until the water gets low. I have started heating with the "=" setting then once it is hot enough to push the water through I move the switch to the "--" setting. After practicing moving water through to where you get water out that is about 190 degrees. I ran three pots of water through before I felt comfortable at controlling the temperature. Now it is time to start with coffee. Grind a little finer than you did for your pump machine. Fill the filter and tamp at about 25 pounds of pressure. Run it up to where you think you have adequate water pressure again and lift the lever. Time how long it takes to get a drop of coffee to come through with just the low steam pressure. It should be about 25 seconds. If it is longer, your tamp is too hard or your grind too fine. Go ahead and bring the lever down and it should be relatively hard to press the water through the puck. Raise the lever and let it fill for another 5 seconds and press again. Two ounces for a double shot is fine. Once you get the grind and tamp right you can quit the timing of how long it takes to get the first drop out without lever pressure and you can let the chamber fill for about five seconds and press the water through twice. Most of the variation is in the grind and press. Try this for a while and see if things get better. This machine has a rather high learning curve. Much more so than a Sollis. Jim Gundlach I On Tuesday, February 25, 2003, at 01:30 PM, Rick Farris wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
--- jim gundlach wrote: <Snip> Gee, I thought Rick was getting a little soft, not slamming the lack of subject line...;o) Charlie <Snip> ===== Do you Yahoo!? Yahoo! Tax Center - forms, calculators, tips, morehttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://taxes.yahoo.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think Rick was just born with an irritable personality. I think Bonnie ? was talking about Rick when she said that most people are nice on the list. Lets just all vote Rick resident crumgedon and send him the viet. robusto. :-\ jim gundlach wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Jim wrote: <Snip> Au contraire, mon frere. I thought I was very clear about the fact that the La Pavoni style lever machines are the *hardest* to make work correctly because of the fact that every single thing about them -- except for heating the water, and there are even some tricks to that -- is manual. There is *nothing* easy about the La Pavoni. <Snip> Troy: <Snip> Me: <Snip> Is that the part you thought was snotty? The guy comes to a *roasting* list and acts like we're the Europicola help desk. Arguably the pointer to google is as valuable as the tips you gave. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Ben wrote: <Snip> Actually, I was just born a long time ago. (Not quite as long as Wandering John, though.) I was on the ARPANET before there was an Internet. (You're in a maze of twisty passages, all alike.) I was posting to Usenet before there was a web. I watched the web grow from 300 sites to 30,000 sites in six months. At one point I had 50 telephone lines running into my spare bedroom where I ran a public access UNIX system. So I'm used to the days when the online community was small enough that it was, well, a community. And people knew the customs and practiced them. Mostly I try to help people, but as has been pointed out, my wit is a little bit acerbic. I'll try to do better. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Well then, You should understand my beard, suspenders (not anymore was forced to give them up), and offering people a nickel. However I was never as deeply embedded as you. I didn't really get started until the mosaic days when gopher and archie were dying. Ben Rick Farris wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> Mosaic, eh? So yer just a newbie... :) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I think I've got most of you beat on this chest thumping. I was a member of TAPR (amateur radio packet) that the Internet protocol was modeled from. Was a committee member on RS-232 when the modem was a small wall mounted cabinet, and ARPA was a green, fill in the form system. When dial-up BBS were the rage, I operated one and we "tossed" mail three times a day and though we were providing a real service. Then we put Internet ports on them and tried to pull folks along with us. I too operated a UNIX (they all were then) internet connection in Colfax IN - TCTC.COM for our locally owned phone company. And I wouldn't go back for anything!! I now run an echo-link hub that ties the Internet to Ham Radio and I guess its come full circle. And I'm still a nescience for being on-line too much :O) John - Still wandering deep southern Texas |
Rick wrote: <Snip> I didn't have access to ARPANET in Canada, but we had UUCP, and I remember reading postings on Usenet in 1981-82. Already the phenomenon of newbies asking questions in a slightly irritating way and having their throats jumped down was well-established (which is ironic, because USENET was started as a way to let experts help people with system maintenance issues). I bet if you go back to the original sf-lovers mailing list on ARPANET, you'd find it. More than twenty years later, little has changed. There wasn't any golden age of etiquette, and there are good reasons for this (references on request, as it doesn't pertain to coffee roasting). --PR, who has started reading alt.coffee again, and is being reminded of why he stopped in the first place homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I mentioned earlier that I watched the web grow from 300 sites to about 30,000 sites in six months. What I didn't mention was that when it was 300 sites I evaluated it and decided it would never catch on. That cost me about $60,000 and pretty much sent me back to working for a living... |
PR wrote: <Snip> And, if you poke around Usenet you'll find that a.c is one of the more friendly newsgroups. If you wanna see a prickly newsgroup, check out rec.arts.bodyart (be sure to post asking about where to find paint, for body painting) or even rec.food.cooking from time to time. -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
On Wednesday, February 26, 2003, at 02:19 PM, Prabhakar Ragde wrote: <Snip> I guess I'm a newbie in this crowd. I got my first internet account in '85. I wasn't an admin and used it purely for work until at least '87, when I discovered mailing lists. I didn't find my way to Usenet until '90 or so. So I don't remember the days of 300 hosts but I do remember the days when every September meant an influx of newbies. Steve Wall homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Steve wrote: <Snip> Actually, when I said "sites" I meant Websites. In the early ARPANET days, it never occurred to me to count hosts, but I'm betting it was around 300, though. Ah yes, we thought it bad when all the kiddies would start school. Then AOL came along, and after them WebTV... -- Rick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
ginny, I'm a new roaster and have learned a lot from reading this listing and information Tom and Maria have on their site. But I decided to start with the alp based on the type of cup I prefer and I've been very pleased with the results. It does take about 20 min. and I've found I must use setting 14 (almost maxed) to get into the second crack and have the darkness of roast I like. But it's been very easy to get into and having had a local roaster that I was buying my beans from, I knew what I needed to achieve in taste. It's been great and even though the cost up front was greater, I'm so glad I went with the alp at first. Sign Up for Juno Platinum Internet Access Today Only $9.95 per month! Visit www.juno.com homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
<Snip> homeroast list to ask people to lobby Costco for continued cheap greens sales? Alt.coffee would be a better place to go with it, don't you think? Charlie<<< I did indeed make such a posting. And for the people who thought my original post was inappropriate, let me encourage you to think more globally. Costco and Sweet Maria's target two very different market demographics. I happen to believe that increasing the popularity of homeroasting by encouraging more entrants can serve only to increase the total market for specialty beans, thus encouraging the growth of Sweet Maria's and other vendors targeting the high end of the market. This is a classic marketing approach commonly used in the food and drink industry. Coffee, beer, wine, cheese and other products are good examples of this. I have seen people start with cheap beans and then migrate to the premium beans such as those sold by SM and others. I have done this myself. As to referring to other vendors, I encourage reviewing the archives, where you will find many people advocating products and vendors that are in direct competition to the offerings of SM. If you disagree, well, everyone is entitled to an opinion. Michael G. Lloyd Mill Creek, Washington USA Protect your PC - get McAfee.com VirusScan Online http://clinic.mcafee.com/clinic/ibuy/campaign.asp?cid963 |
<>>>Michael, why did you use the Sweet Maria's (greens sellers) |
Anybody need help on setting filters for this guy? |
Yes please! And I will try to limit my comments to that!! Scott |
What mail program are you using Scott? |
Susan O asked "is there any climate or location within North America-excluding Hawaii and Puerto Rico-that could support the cultivation and growth of coffee??" I recall once reading that the San Diego CA area is the only area in the US with a climate that would support such growth. Geography, location and economics are the bigger problem. The altitude is too low to grow good arabicas and even if they could.... the $$ yield per acre and the labor intensive nature of coffee production more or less rules out gropwing and processing it in the US. I spent a summer working on a "farm) (at 10,000 acres it's really more than a farm) in CA's Central Valley. I'm sure robusta could easily be grown there but with Vietnam pumping out 800,000 TONS of the stuff per year at 20 or 30 cents per pound.... what's the point? That said.... I'd stil love to have my own coffee bushes in the back yard (if I had a back yard!). Owen O'Neill Rutherford NJhttp://espressotravelguide.comDo you Yahoo!? Yahoo! Tax Center - File online, calculators, forms, and morehttp://tax.yahoo.com |
< On Behalf Of Owen O'Neill < Sent: Monday, 14 April, 2003 7:28 AM < < I recall once reading that the San Diego CA area is the only area in < the US with a climate that would support such growth. Geography, < location and economics are the bigger problem. The altitude is too low < to grow good arabicas and even if they could.... I was thinking that some microclimate around here might be just right for coffee, but I think that it's still too far north, especially for altitude. Head 20 miles east of here and they get major snow in the mountains throughout the Winter. In fact, if you look at a national map you'll notice that the California-Mexico border is actually quite more north than many people imagine, at about the same latitude as South Carolina. Temperatures are moderated largely by the Pacific from what I understand. The average yearly low where I live (inland valley climate) is in the high 30s, but that doesn't mean it doesn't get below freezing at least once every few years. A lot of tropical plants do make it fine though, plumeria, bird of paradise, banana, etc., but I don't know a whole lot about coffee plants. Perhaps they are more "never ever" than some of these plants are. The other factor is humidity. The only place with reasonable humidity is along the coast, and that's about as unlikely a place to find altitude as can be. - - - - - - - - - - - - - - - - - Lee / San Diego --------------------------------- |
At 02:39 PM 4/14/03, you wrote: <Snip> I have two coffee plants that I grew from babies purchased at the local plant store. They spend the summer on the deck and the winter in the house. And I can tell you from experience that they DO NOT like anything even close to freezing. A light frost nearly killed both of them. They also don't like being in a bedroom and away from the window, but that is the only place where we can protect them from our grazing animals (cats). Paul Paul Goelz Rochester Hills MI USA pgoelzhttp://www.pgoelz.com |
: Brice D. Hornback asked: > What's the logical next step? How do I make a "better" cup of coffee than I can now? I too have a Bunn drip machine. It's great if you leave it on all the time but it does use electricity all the time to keep the water hot and ready. I normally only use it when I have company coming over and plug it in about 15 min before they arrive. You know how it is with the electric rates we pay out here in California. For everyday coffee brewing you can't beat the Cuisinart "Two to Go". It brews two 14 oz servings or you can just make one like I do if you're the only one drinking. A Burr grinder does improve the taste as well by giving you a very uniform grind, which I set to fine. Still not sure if fine is the best way to go but it is an improvement over my blade grinder. I just use 3 rounded scoops (15 ml scooper) of coffee beans and two cups of water for a slightly strong but tasteful cup (OK it's two cups but whose counting) of coffee. I think the water temp on the Cusinart is a little low (185-195) but it's still the best way I have to make one almost perfect cup for myself. I have not been able to duplicate the taste with the Bunn yet and I'm sure it relates to the grind, amount of coffee or the water temp. Maybe the Bunn needs cleaning or something. I also think I might be grinding too fine for the Bunn. My Burr grinder is a cheapo DeLonghi Coffee Mill I bought for about $50. Kind of messy to use compared to others but it does a good job of grinder uniformly. Can anyone shed some light on grind size. At work we were buying Charbucks pre-ground (yuk) for a drip machine and it was always extremely coarse. I just thought they wanted us to use more of it. Fred, San Diego |
Don't know Mike. Who knows what evil lurks. Webwasher is your friend. -Kenta <Snip> |
Starbucks and many other coffee roasters believe that nitrogen flushed valve bags will keep coffee fresh for about a year. Most on this list disagree. Some aspects are preserved, others aren't -- try a can of Illy to get a feel for the odd taste it gives. BTW, a nitrogen flushed foil/film pack must have an exhaust valve, otherwise the beans' outgassing will crack it. Check out Starbucks' packaging of their own coffees or any up to date institutional specialty roaster, they all use this technology now. On the other hand, vacuum or nitrogen flushing plus freezing does seem to preserve coffee to very close to homeroasters's ideas of freshness. Jim On 14 May 2003 at 18:29, Bulent Kilic wrote: <Snip> |
This is a multi-part message in MIME format. What will be the best shelf-life for the the roasted espresso beans if it is packed in one kg film(PE/Alu/PET) with and without ventils. That volumetric filling will also consist nitrogen gas 99% purity. Kind Regards, B.Kýlýc |
NOT! Sorry Tom, I can't stand the stuff. I roasted it just into second crack, hoping to get a feel for what it really tasts like. I guess it really tasts like bicycle tire innertube. Very rubbery tasting, and pretty intense. It made for a strong cup of coffee even though I used my usual amounts. It reminded me of a dark roast instant coffee I had in Maine once. It was called "BLack Fly Roast". After tasting the coffee, you make the same motion with your toung as if you had just swallowed a black fly. Sort of simultaneously trying to scrub the taste off your toung with your teeth and and spit out the remains. Anyway, if this is what it is supposed to tast like, then its damn fine robusta. I also ran a shot through my espresso maker, and was surprised. I can understand why Tom uses it in his espresso blends. It had a great crema, and most of the rubber taste had gone away. It didn't really taste good, but it was palatable. It also still had its intensity and a solid body. I'd definately stick with Tom's recomendations, 10% or less though. Keep in mind these thoughts come from a newbie, and I by no means know what I'm doing... -Chuck I think I broke a taste bud. |
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<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Hi all: After posting my problem with the rosto I have received a number of suggestions and ideas, most of which I would never have thought of on my own. The awesome help is really appreciated. I also called Brightway and they were very helpful and courteous and have proposed a solution. Over the next few weeks I'll try their proposal first and then progressively try others if needed and get back to the group with my findings. This is a great service and Sweet Maria's deserves the credit. Larry . |
Hi,
I need a new drip machine, and I want to come up with one that brews at the
proper temperature, and won't hold the coffee on a heating element for long
periods. I believe that this would necessitate a thermal carafe type (I
already have a Swiss-Gold single cup brewer, and a Yama Vac Pot). This is
the last brewer before I start saving for the Espresso machine, but I wanted
to get a good one.
Please let me know what your experienced recommendation would be, and an
approximate price. I'd love to get it from Tom....
Mark
-------
If you wish to make an apple pie from scratch, you must first...Invent the
Universe
-Dr. Carl E. Sagan
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Any thoughts on how to get the roast to go darker. 1). Definitely work on how much you load the popper with; as others have mentioned more beans act like a thermal blanket, keeping the heat in. I try to use as many green beans as i can, right before the point where the mass of beans stops moving. But don't use too many! 2). If you still aren't getting very far with your roasting (we might say that if you aren't getting the beans dark enough, you aren't hearing 2nd crack in, say, 10-15 minutes, your roast is "stalled", and the beans are just baking), try adjusting environmental variables. Before modding my popper, i would try another high-tech solution; get a cardboard box that is about 1.5' x 10" (anything that allows your popper some room to breathe, but not too much room), and stick the popper in there. This raises the ambient heat of the popper, and may be the little bit of extra heat that you need to reach to get hot enough. I can't stick enough warnings on this, though: you MUST monitor the popper at all times, but inside the cardbox "heat" box, you should be even more aware. My popper is modded, and I try to emulate the various roast profiles people talk about by taking my popper in and out of the cardboard box... the box definitely was what made my roasting work. 3). Mod your popper! My other piece of advice is not to worry too much about "other people getting their roast done in 5-7 minutes". These machines aren't nuclear cooling tower regulators: they're meant to fling popcorn kernels over a heating element. The quality control isn't precise, so it's hard to compare notes; just find out what works for your machine, and do it. That said, my popper takes 5-7 minutes to roast my coffee! Fin |
Hello all, My name is Peter, I am new to the list. I have been home roasting for about 3 years now. I have been thinking of buying a Caffe Rosto, but after reading several posts on this list I am having second thoughts. Any words of wisdom or suggestions from members of the list who have Rosto's. Currently I have a Hearthware Precision and I am very happy with it. I usually like a Full City roast using a French Press. |
If you're happy with a Precision, a move to a Rosto wouldn't buy you much. A precision, when it works, does an admirable job of roasting coffee. You can |