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
All outgoing E-Mail from this address is scanned for viruses by Norton
Anti-Virus.
|
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 run it as long as you wish, stop it when you want. It has a cooling cycle. If I remember correctly a Rosto can do about a 4 ounce batch, where the Precision only does a plus sized 3. *********************************************** Ed Needham To Absurdity and Beyond! homeroaster ... d.o.t ... com *********************************************** |
Peter,
Unless they have corrected the problems they have been having, with
the Cafe Rosto, I would never recommend one.
I've noticed that SM's is selling them again, so maybe you might want
to email Tom about why he has been convinced to start selling them
again.
Why not just stick with the Hearthware you have, since it's been
problem free?
At any rate, good luck and happy roasting!
Regards, Mike F.
|
Hello Peter (and group), I've been using an air popper for about a year and finally moved to a Rosto just last week. I am very pleased with what I bought. Although It's only been used a week, it seems to be a sturdy machine that will give me long service. This crop seems well built to me. On the other hand, if you are happy with what you have why change? I'll keep the group updated on the life of my Rosto so we can see if it is a low quality machine or just a few (too many) lemons. Stephen On 8/31/03 7:36 PM, "pfields" wrote: <Snip> |
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> take me off the mailing list PLEASE! |
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> stop sending me emails |
I finally realized that the Solis Maestro is a burr mill while the Solis Master is the automated espresso maker. Duh... So, do all these comments about the Maestro having a weak frame and dulling quickly with fine grind settings also apply to the grinder built into the Master (which is what I have)? Julian |
You may want to be careful of the fact that the popper has a screen in the bottom. There could be a problem with the chaff igniting. Sweet Maria's has some great info on hot air poppers.http://www.sweetmarias.com/airpopdesign.htmlI'm using a Toastmaster from Target. It does some great roasts. Good luck. Rick :) Free Poetry Contest. Win $10,000. Submit your poem @ Poetry.com!http://ad.doubleclick.net/clk;6750922;3807821;l?http://www.poetry.com/contest/contest.asp?Suite¥9101">http://www.poetry.com/contest/contest.asp?Suite¥9101">http://ad.doubleclick.net/clk;6750922;3807821;l?http://www.poetry.com/contest/contest.asp?Suite¥9101 |
Rick :), That theory has been pretty much put to rest....Haven't heard of anyone who actually had a fire in one from ignited chaff. I have a Salton popper with the screen on the bottom. I can't see how the powerful thrust of air upward would allow any chaff to fall back into the coil. As a matter of fact, I would suspect that there would be more of a chance of this happening on side vent poppers, especially if you stop the roast at various points..Btw, NO popper should be left unattended while roasting, anyway. I always get a chuckle at all the theories that pop up about the roasting process and equipment. So many of them are put forth by people who never actually try the process/gear they are expounding on.... Ciao, Angelo <Snip> |
Yeah the fan is so powerful that the chaff blows off really well. gin wrote:Thanks Rick: I just roasted some beans in this little thing and they actually look great. There is a screen at the bottom, though lifting the front end about 20% keeps the beans rolling really well and the chaff just blows out all over the place. I am in the barn doing this so who cares about some chaff mixed in with everything else, heck the mice may like it! Roasted these just into 2nd and will try tomorrow. A really cheap roaster since it was free. ginny At 02:24 PM 12/12/2003 -0800, you wrote: <Snip>--------------------------------- Do you Yahoo!? New Yahoo! Photos - easier uploading and sharing |
This is a multi-part message in MIME format.
Has anyone had any experience with the sonofresco 20zo. roaster? Was =
thinking of getting one, the cost is a little heavy for a home roast =
only......appreciate any in put!
=
Mr. Jitters
|
Hi Ben-
Is that the GR82B ("George Jr." model)? I was thinking if you put a switched
popper fan/heater onto it, so you could blow hot or cold air through to roast
and remove chaff, and then cool down, and also replace the timer with one that
had a finer adjustment (one or two-minute increments) you'd really have
something. Please keep the list posted on your progress.
Thanks - Dave
Date: Tue, 23 Dec 2003 00:36:18 -0500
From: Ben Treichel
To: homeroast
Subject: Re: +AeroRoast follow-up
I'm building one but its 1250 watts, and I just added convection to it. If I
remember right, they were listing roast times of 40 to 60 minutes. That's
enough to say under powered and trash for roasting.
dluber1 wrote:
<Snip>
|
Hey, my nets been down. Its a Betty Crocker, thats why she's a "Hot Mama" roaster ;-) dluber1 wrote: <Snip> |
How long should the Monkey Blend rest? I'm getting anxious. Thanks! Gregg |
Gregg: I had mine right away and it seemed best between the 48/72 hour area. ginny |
Thanks! I'll wait until Sunday night - but it wont be easy. |
Gregg: Try a bit now so you can taste the difference. Our taste buds are unigue. g |
Just till it's warm from the roaster... ...and drink until it's gone. Honestly, why miss all the wonderful nuances of change that a roast goes through as it progresses through the days. I 'never' rest my beans, but I've noticed changes that I like or don't like over time. Why not start drinking it now, and find when it is best for you? *********************************************** Ed Needham To Absurdity and Beyond! homeroaster ... d.o.t ... com *********************************************** |
Thank you Ginny, however my questions go unanswered from the list. Apparently there is a weakness in the mail program being used. I still receive bounced mail notices from AOL each time I post. Since I am using MSN I cannot stop these notices. And why did you reply personally instead of on the list Rick? Check out the coupons and bargains on MSN Offers! http://shopping.msn.com/softcontent/softcontent.aspx?scmId18 |
Wow 45 years of marrage. I am currently at 4.5 years of marrage and am glad my wife isn't introducing me as her "first husband." Jared wei wu wei Do you Yahoo!? Yahoo! Mail - More reliable, more storage, less spam |
This is a multi-part message in MIME format.
Subject: +Going Price for a Silvia?
Reply-To: homeroast
Folks,
What's the best going price you've recently seen for a Silvia? I'm
leaning towards one and am starting to dig on eBay. I looked at
pricescan.com and they listed about $450 as the lowest, but I thought
I'd heard lower.
Thanks,
Jason
***************************************
I got Silvia & MM at the same time for $800, not great but acceptable.
Richard / Hickory Creek,Tx.
|
does anyone have the inside scoop on the real date the i-Roast willl be at
sweet maria's shop in Emeryville?
I am fortunate to have someone coming to Toronto who will pick it up for me but it has to
be before the 18th of April when they pack up their car and take to the open road
........
cheers
Susan Oppenheim
Toronto |
If you do, please let ME know!!!
Tom
<Snip>
--
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
"Great coffee comes from tiny roasters"
Sweet Maria's Home Coffee Roasting - Tom & Maria
http://www.sweetmarias.com Thomspon Owen george |
The web site says mid to late August. Another site has indicated it will be after May 1st and that the units are not yet in production. |
ROFL!!! Jean :~D |
Jared Andersson Chanhassen MN (just west of Minneapolis) --------------------------------- Do you Yahoo!? Yahoo! Photos: High-quality 4x6 digital prints for 25¢ |
Greetings: Another new member crawling through the coffee roasting wilderness here. = Becca in Minneapolis |
Welcome Becca, I know you will enjoy this journey... ginny At 02:15 PM 4/27/2004, you wrote: <Snip> |
Welcome Becca, Another Minneapolitan makes me happy. Best, Myron (Israel...now the Mid-East..born and bred in MPLS...Mid West) |
Welcome. The natives are a little rough, but pretty friendly. Just ask for directions if you get lost. Happy roasting. Sometime around 02:15 PM 4/27/2004, Rebecca Searcy typed: <Snip> -- John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/ |
Welcome Becca. It is a wonderful journey. But be warned, life as you knew it will never be the same. RK :O) |
Someone said" Roast beans, not trolls!" Hey..roast leg of Troll isn't too bad...with a little bbq sauce of course and a good cup of coffee to wash it all down. Ruth |
Just one more reason I'm glad I'm a vegetarian. I've always said it was just a short step from eating dead animal parts to canabalism ;O) On Tuesday 11 May 2004 10:10 pm, Ruth Kohl wrote: <Snip> -- I see that I have all I need, when I am able to distinguish what I merely want |
You say that like it's a bad thing! How else can you truly Grok someone? :-J ...... Original Message ....... On Wed, 12 May 2004 09:21:54 -0500 Wandering John wrote: <Snip> unsvbscribes) go to http://sweetmarias.com/maillistinfo.html#personalsettings |
On Wednesday 12 May 2004 10:21 am, Bill Blakely wrote: <Snip> To Grok is to eat? So do you have many close friends Bill? I mean outside the freezer :O) -- I see that I have all I need, when I am able to distinguish what I merely want |
I thought roast leg of Troll was traditionally served with mint jelly. Ron |
Wandering John wrote: You're as bad as a former smoker. As I remember it wasn't your idea to stop being a carnivore. <Snip> -- Ben Treichel Program Manager S.E Michigan SwRI 248-232-7365 (o) 248-935-6845 (m) |
On Wednesday 12 May 2004 03:28 pm, Ben Treichel wrote: <Snip> OH NO I'M NOT!! You wouldn't have wanted to be anywhere near me when I quit smoking. The hair on my knuckles was long enough to braid - and large dogs ran when I walked down their street! And you are right it wasn't my idea - my doctor made me do it - but then I felt the difference in my health and sold out! HEY - it wasn't my idea to go to bed at night when I was a kid - but that doesn't mean it wasn't good for me! If you think I'm bad now - wait until I love 48 pounds and you won't ever want to talk to me :O) John - living too large in the slow lane |
Wandering John wrote: <Snip> -- Ben Treichel Program Manager S.E Michigan SwRI 248-232-7365 (o) 248-935-6845 (m) |
using Sumatra DC from Mpls. Dunn Brothers. |
No - FAR FAR better. Hand ground is the best.... Brett Mason ---- -Message: 17 -Date: Thu, 16 Sep 2004 10:36:46 -0500 -From: Jeff Oien -To: homeroast -Subject: Re: +Zassehaus im meinem haus! -Reply-To: homeroast -Do you consider the Zass to grind as well for espresso as the electric -grinders in the $300 range? Thanks. -Jeff- |
Hi, Well, finally on the mend I think, and I just got my portafilter back from Les, who generously offered to do the "crotchectomy" on my single spouter. I am totally amazed and wonderfully impressed with the improvements of my shots. It is certainly evident when you don't get the tamp just right (one tends to get "jets" of pressurized coffee, very thin but powerful, shooting out at rather acute angles from the portafilter..not really messy, but I would think indicative of channelling. My first shot was perfect....26 sec no channelling and as beautiful a pour as I've seen in photos....my photos are pending... The taste improvment is amazing....there is a certian "metallic" taste that is now GONE from the shot, the different notes are more apparent to me, and the crema is AMAZING. I'm not sure I'll EVER go back to a spouted porta...the control and discernment of flaws possible is superb. Anyone wishing to share their analysis of "defective" pours, their indications and what they mean, I would certianly love to learn more. My Tea is MUCH happier now!!! Mark My name is Mark Tosiello and I approved this E-Mail |
From: Ron_L Subject: +Stir Crazy/Galloping Gourmet Roasting Photos After I mentioned doing my first SC/GG roasts, some members asked for pictures. I didn't take any during the first roast, but I remembered to grab the camera this morning and took a bunch of pictures. So, here they are...http://pg.photos.yahoo.com/ph/rclewen/album?.dir=/cf1b&.src=ph&.tok=phsmczBBQacrlKz2I've posted a series of pictures starting with the empty Stir Crazy all the way through to the finished roast.">http://makeashorterlink.com/?G1C922169 orhttp://pg.photos.yahoo.com/ph/rclewen/album?.dir=/cf1b&.src=ph&.tok=phsmczBBQacrlKz2I've posted a series of pictures starting with the empty Stir Crazy all the way through to the finished roast. I've also included a picture of my growing popper collection. Besides the Popcorn Pumper that I bought at the request of another list member, I'm up to two Poppery I (photo of these in use is included, too) and three Poppery II plus the Stir crazy. What's interesting to me is that all three Poppery IIs are different. Two are beige, but have different labels, and one is black....ron ******************************************* Ron...thanks for sharing...I will build a stir - crazy set up next ! I've been heat-gunning the last couple of weeks, and I like it a lot! I also like to try different ideas out, and your photo's are right on the money... I also have a decent collection of poppers, and over the weekend, I found a dark blue poppery II ! looks just like the 'typical' pop 2's, only it didnt come with a butter dish, just a clear/smoky hood. I have a modern pop 2 that is taller than the 'typicals', with a curved hood. Someday, I'll probably run across the 'scooby-doo' special edition, lol, or the 'batman' version...the history of the poppery...hmmm, there's a thought! "Only two things are infinite, the universe and human stupidity, and I'm not sure about the former." - Albert Einstein (1879-1955) Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
I have roasted with a poppery II in -12 in the unheated garage with a box to help increase the temp. about 15 mins to city++ it diidn't take long to cool :-). I live in the UP of michigan where the men are men and the trucks are rusty. |
This is a multi-part message in MIME format. Hi Ken, I agree with Les 100%. Besides if you are listening to good music while = sipping a cup of Ethiopian Sedamo or El Salvadore Lot #15, who cares = what the world thinks ? Anyway bet when you are listening to the music = you are thinking about your next roast. John |
Thanks for all the warm replies. Yes, Portland Oregon. I'll try to make the 18th, but we are expecting a new baby June 7th and that will be a wild card. One difference I generally notice about roasting by the group is temps and times are very precise. I tend to go for close on temp and time and judge by sound and smell what's going on. Maybe that will change as I gain experience with my RK. I use a Charbroil grill and rotisserie, a 20" fan for cooling, and have been roasting a pound at a time. I tried a 2 pound roast with some New Guinea and it came out looking a tad uneven initially, but evened out as it cooled. I have been quite pleased overall with the 5 or 6 roasts to date. The Alpenrost for all practical purposes has been retired. You guys convinced me to order some Panama, another sucker for groupthink! Eric |
Eric, You should check out my profiles on Ron's website. I am using the same setup as you. Les On 5/13/05, Eric Stevenson wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
Les, Checked your roast profiles and mine approximates your city plus. Going to try cinnamon and see what happens. Eric |
Nancy, You're shaking your head from the invoices... or the coffee? : ) Eric |
On 5/13/05, Eric Stevenson wrote: <Snip> Actually tonight it's both. I roasted some Peru Norte yesterday and started drinking it today after finishing a long week. Dan and I went through two 10 cup pots. I added just few beans of Ethiopian Sidamo decaf, but otherwise fully leaded. In addition, I roasted my last half pound of Panama 1700-1800m and some Panama decaf. I wanted to stock up for tomorrow night's family Texas Hold 'em game. I really do get a buzz after roasting, but I get to sleep in tomorrow so I don't care. Even though I had sticker shock in the middle of welcoming you, it doesn't mean I'm going to stop buying. Since I thought about buying coffee last night, but didn't, I'm now up to 9 days without a purchase. I intend to buy some this weekend. I'm down to 23 lbs of stash and I have people at work requesting samples. Eric, if you've been roasting for 20 yrs, will you kindly reassure me this is a temporary phase? Take care, Nancy |
Welcome from a fellow Oregonian. I am a few miles north of Les. As for roasting, it really depends on your style. I can roast by the numbers, and have, but find roasting by my instincts and experience (Gestalt roasting) work as well if not better. I just knew that Alpenroast was going to retire with the RK on the scene :-) At 18:32 5/13/2005 -0700, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/ |
On May 14, 2005, at 9:25 AM, Alchemist John wrote:
<Snip>
There we have it! Empirical evidence that intuition beats science.
Well almost.
Jim Gundlach
"The espresso machine is an accessory to the grinder, not the other way
around." |
Nancy, In the past couple of months I have bought a RK drum, BBQ grill, and espresso machine. Better part of $1K just for those. Plus coffee. I'm already eyeing bigger, badder espresso machines. IT NEVER ENDS. RUN!!!! : ) Eric |
"I can roast by the numbers, and have, but find roasting by my instincts and experience (Gestalt roasting) work as well if notbetter." "There we have it! Empirical evidence that intuition beats science." I had a feeling it would |
It is temporary until the stash builds to about 100 pounds and you figure out what your really like. Les (I too have been roasting for over 20 years.) On 5/14/05, zigzagmolly wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
It's "temporary" tempered, countered, confronted and confounded by how often you read Tom's reviews of incoming new crops regardless your stash size!!! Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm |
I was always under the impression, wrong thought it may be, that real science involved copious amounts of intuition....I mean, where does the original thesis to be proved (proven? never got that straight) come from?? A. <Snip> |
Here, here. Everything after that is study... |
<Snip> obsessive, compulsive, behavior, I recognize it because I also have it.:O) RK |
At 10:45 5/14/2005 -0500, you wrote: <Snip> Not unlike a gestalt feeling, eh :P <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/ |
<Snip> We must share the same karma. |
On 5/15/05, R.N.Kyle wrote: <Snip> ) <Snip> I prefer this description: passionate, enthusiastic and at it's worst, preoccupied. How's that for rationalization? It's all about channeling. I apply the same description to my fascination with native plants, birds, computers, my family, etc. I love to research and love anything that is complex and requires me to use all my senses. Coffee is just my latest infatuation. There will be others. I even have a "heaven list" for all the things I won't have time to do on earth. I figure when my "heaven list" gets too large I will slide into heaven and start on that list. Take care, Nancy |
In case someone isn't tired of hearing from me (no need to raise your hand), I was wondering if there is a good place to get information about older hand grinders. There is a good variety of grinders being sold on the net. Some seem to be decorative pieces. Some show use. I see names like "Mr Dudley", "Peugeot Freres", Elma, and others that are unnamed like:http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&itema81724443&rd=1&sspagename RK%3AMEWA%3AIT&rd=1It seems like there should be a source on coffee grinders somewhere. |
Hi David, Research, then post! We'll send everyone your way! Brett On 5/24/05, David Johnson wrote: <Snip> e <Snip> pagename=STRK%3AMEWA%3AIT&rd=1 <Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
I love the idea David but am not computer smart enough to pull it off. I have an old PeDe grinder that I purchased for $18 at a thrift store. It does a better job than my coworkers Zass 169. I was going to say it does as good a job but blasphemous as it may sound when compared side by side I would take my old PeDe over a new Zass. I can find virtually no info on the net about my great little grinder. It looks a lot like a Zass 169 and is made in West Germany. Jared On 5/24/05, David Johnson wrote: <Snip> e <Snip> pagename=STRK%3AMEWA%3AIT&rd=1 <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
I found: At CG George Wachsmuth mentions he has a PeDe.http://www.coffeegeek.com/reviews/grinders/zassenhaus_manual_mill/coffeebeing/1219It appears that the Peugeot Brothers make pepper grinders and Coffee mills. Both still on the market. Mr. Dudley also makes pepper mills. I couldn't find current coffee millls. <Snip> |
Thanks for the effort David but that is about the same amount of info I have been able to find on my great PeDe grinder. I have seen a Peugeot grinder in person and thought that compared to the Zass it was overpriced and not of the same beefy quality. Jared On 5/24/05, David Johnson wrote: <Snip> eing/1219 <Snip> . <Snip> o <Snip> &sspagename=STRK%3AMEWA%3AIT&rd=1 <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> |
PeDe stands for The Peter Dienes Company in Germany and they also had a manufacturing plant in Breukelen, Holland. On 5/25/05, George Holt wrote: <Snip> feebeing/1219 <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> sspagename=STRK%3AMEWA%3AIT&rd=1 <Snip> -- Living Large In Waxhaw, NC. George Holt |
*Antique Coffee Grinders: American, English, and European*http://www.mjdtools.com/books/151505.htm On 5/25/05, George Holt wrote: <Snip> <Snip> s <Snip> offeebeing/1219 <Snip> e <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> 1&sspagename=STRK%3AMEWA%3AIT&rd=1 <Snip> , <Snip> <Snip> -- Living Large In Waxhaw, NC. George Holt |
George thanks for the info and links. That book looks great. My grinder is in nearly new condition so I don't think I will be able to wear it out any time soon. Jared On 5/25/05, George Holt wrote: <Snip> fo <Snip> <Snip> was <Snip> eing/1219 <Snip> fee <Snip> e <Snip> it <Snip> t <Snip> I <Snip> . <Snip> se <Snip> e <Snip> pagename=STRK%3AMEWA%3AIT&rd=1 <Snip> ns, <Snip> s, <Snip> |
I've been out of the office all week and was dreading my return today--until brown came by, that is. I now have 2lbs of Moki's Farm Kona, 2lbs of Mountain Top Estate XF, 2lbs of Decaf Donkey Blend, and a SS Rocky Doserless sitting in my cube. Now how am I supposed to stay focused on work the rest of the day? Greg I've been out of the office all week and was dreading my return today--until brown came by, that is. I now have 2lbs of Moki's Farm Kona, 2lbs of Mountain Top Estate XF, 2lbs of Decaf Donkey Blend, and a SS Rocky Doserless sitting in my cube. Now how am I supposed to stay focused on work the rest of the day? Greg |
Greg - hang on, I'll be right over to help you with that terrible problem= :O) On 6/9/05, gregcoffeeroast wrote: <Snip> <Snip> y <Snip> rk <Snip> |
I have a few questions for anyone with an opinion about taste: 1. I am a new-ish home roaster, and I am trying to figure out my own taste in coffee. I really like the 'fruity' flavors in good coffees, but excessive acidity (sourness or brightness depending on how pessimistic/optimistic you feel) get old real quick. Are there certain coffee/roast combinations that can bring out the fruit without being very acidic? My guess is that mexicans would be a good candidate, but I am interested in other's opinions. 2. I am not even sure that the premise for question #1 is correct- I really like some east africans -like Harrar- aren't they quite acidic? Can anyone rank coffee regions by brightness- I assume Kenya is first. 3. How does the addition of milk affect the perception of brightnes VS sourness, etc. in coffee? 4. Is anyone familiar with Allegro coffee? It is a small roaster in Colorado that was bought out by Whole Foods. When I used to live in Denver (pre-home roast) I would go to Whole Foods grocery store and watch them roast the coffee right in front of me in the store. They used a big commercial air roaster- probably did 10 lbs at a time, in about 10-15 minutes. I found their Mexican and Guat. beans to be outstanding. They are still a sort of 'standard' I keep shooting for with my home roasts. I know it is heretical to suggest that I may like someone else's roast (commercial, no less!) more than my own.... I wonder what that says about my home roasting efforts so far? Since everyone has their own taste, everyone should have an opinion, therefore this might be a thread with more participation than any other- even us lurkers can chime in. But then again, maybe my math is wrong. Because, as we all know, there is no accounting for taste.... Michael-Air roasting-Jordan Don’t just search. Find. Check out the new MSN Search! http://search.msn.click-url.com/go/onm00200636ave/direct/01/ |
Michael: After all this stuff about subject line I am surprised at you... Taste is tuff, do you have a good nose? No not geek, greek or roman! This i= s one of the questions that begs me to say read Tom's (the expert) reviews.= That is one way I learned about brightness and all of the other language t= hat comes later from your own roasting experience; I almost died from brigh= tness on morning early in my roasting passion. I like husky, deep coffee bu= t adore Kona. Buy the little cupping book Tom sells. Buy some sample packs from Tom, roast and keep notes. I never do and am alw= ays ticked because I cannot remember that fabulous coffee I had. I would bu= y a couple of "Hold For Harvey" boxes of coffees that respond to the "taste you think you like" and some that are questionable; 12 pounds= of coffee shipped cheap is a great way to "discover" much more of your tas= te. We talk about the blueberry in the Horse, some just do not get it, the nose= knows? Tom is a different duck in that he can sense everything in every coffee, he= has a gift beyond what I will ever have in my quest of roasting. But if I = sample enough, try various coffees I do end up with certain ones I simply l= ove and wait for year after year... Allergo coffee used to be good. I have noit had for some time. Good Luck Michael, ginny |
Michael The only item on your list that I feel reasonably competent to comment on= is #3. I might add that my comments are purely based on personal taste, which are constantly in a state of flux. I am, almost without exception an= espresso drinker (espresso based drinks included). I find that some of my= attempts at blending produce espresso that is overly bright if not used in = a milk based drink. In the milk drink the brightness seems to work better for= me than a mellower blend because of the brightnesses ability to cut through= the sweetness etc. of the milk. I have recently started appreciating and roasting brighter coffees and currently my favorite (and most frequent) coffee drink would probably be called a modified macchioto (sp), 1/2 teaspoon Torani vanilla, 1 1/4 Oz (pulled in 25 sec.) espresso, 1/2 Oz frothed milk. This could easily result in howls of protest from purists - -= but - - I like one of your last sentences: >Since everyone has their own taste, everyone should have an opinion, Mike (just plain) On 6/14/05, MICHAEL JORDAN wrote: <Snip> e <Snip> e <Snip> l <Snip> |
Michael,
I don't find the country of origin as useful in finding coffees =
I like as Tom's cupping profiles. I generally agree on your view of
acidity, although it is not sourness as you suggest. I suggest
looking for coffees that have a flavor rating and a Body (times two)
rating that is higher by at least .5 than the brightness rating.
for example, look at the Sumatra Organic Gayo Mountain DP - Grade 1
description on Tom's page.
Jim Gundlach
On Jun 14, 2005, at 9:13 PM, MICHAEL JORDAN wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip> |
Hi Michael, I am not as good with the descriptors for coffee taste, so maybe you can clarify a bit for me... Can you indicate maybe 3-4 coffees you really like, and how they were roast= ed? And then maybe 3-4 coffees that didn't work well for you, and again, how they were roasted? With this info, I could, and maybe some others could, indicate which coffees you might also try... Regards, Brett On 6/14/05, MICHAEL JORDAN wrote: <Snip> te <Snip> ly <Snip> e <Snip> ado <Snip> ome <Snip> f <Snip> cal <Snip> re <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Regards, Brett Mason HomeRoast __]_ _(( )_ Please don't spill the coffee! |
an air roast that takes four to five minutes can increase the brightness all the coffee. and a roasted coffee that has been ramped to 350° faster than about four minutes, will probably require a longer rest. MICHAEL JORDAN wrote: <Snip> -- Life in the fast lane ...... It is by will alone I set my mind in motion. It is by the juice of aribica that thoughts acquire speed, the lips acquire stains. The stains become a warning. It is by will alone I set my mind in motion. |
an air roast that takes four to five minutes can increase the brightness all the coffee. and a roasted coffee that has been ramped to 350° faster than about four minutes, will probably require a longer rest. MICHAEL JORDAN wrote: <Snip> -- Life in the fast lane ...... It is by will alone I set my mind in motion. It is by the juice of aribica that thoughts acquire speed, the lips acquire stains. The stains become a warning. It is by will alone I set my mind in motion. |
This has all the makings of a bikini wax... |
Yes. Go ahead and rip... |
This is a multi-part message in MIME format. Remove |
On 10/25/05, Nancy Kalina wrote: <Snip> *Remove what?* |
It's been long - so long, too long even...
Perhaps the remove is somewhat akin to the unsubscribe...
I am only grateful the orginator did not send an unsubscribe, because
you know what that means...
Brett
On 10/25/05, Gary Townsend wrote:
<Snip>
--
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee! |
OK sure! ginny <Snip> |
Consider it done! |
On 10/25/05, Gary Townsend wrote: <Snip> Maybe she's just trying to get rid of the annoying HTML formating :) |
think so? <Snip> |
<Snip> I think it goes much deeper then that. |
Hey all, Sort of new here. I've been lurking for awhile. I noticed a trend towards "getting back to basics" in my coffee life and I wondered if anyone else had experienced this. ------------ Well, I've decided to make sure I have equipment so I can make coffee if the power goes out. Or if I want to be a tailgate barista. I got a travel hand grinder from REI, a hand frother, and a stove top perk and french press. I am trying to find a cheap hand lever espresso puller and after x-mas plan on getting a stove top popcorn popper to roast in. I already have a decent bbq grill with a side burner. Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
Elaine wrote: <Snip> d <Snip> ne <Snip> ave <Snip> Hi, Elaine! Welcome to the list! Don't be afraid to try your hand at roasting coffee with a skillet over that BBQ side burner! Kinda like making eggs (scrambled...of course) there are a few people here that can give you great advice in that area...I can d= o it...but, I find it's easier using an electric popcorn popper. I can also roast coffee with a turbo convection oven and Stir Crazy popcorn maker. If you have a heatgun & a stainless steel dog dish, there's another basic method that I've learned to do. Google up "cowboy coffee" if you really want to get in touch with a very basic way to prepare coffee over an open fire, outdoors! You can even roast coffee over the same fire using an old popcorn box (the kind with a long handle...my last 2 attempts were not so good, BTW !!! But there is a couple of people here that can do it very easily...or so I'm led to believe ;-) I made up an emergency coffee support system, I'm ready to go, next time a bad storm or tornado comes my way...I can deal without a roof over my head, but no way can I make it thru a day without a good cuppa joe! Gary |
Elaine: Sounds like you have it pulled together just fine. Invite us over and we will put you to the test. How may do you have room for? ginny <Snip> |
Thanks for the warm welcome. I got a cast iron skillet, now I need it to stop raining here in the Portland area so I can try roasting in it. :) I figured the popper was covered and I could roast in the rain...maybe. As for coffee consumption... I average a 2# of coffee and 1# espresso a week. Usually I am making coffee for three. When friends visit that easily rises to #5 a week, mostly espresso because we will do shots into the night. That doesn't include coffee jelly and coffee gelatin (great tasting uses for leftover coffee) and the occasional coffee flavored coffee cake. I am disappear for days at a time because I have family matters that are time consuming. And my ISP, who is the only provider where I live, likes to go down like the titanic. Start your day with Yahoo! - Make it your home page! http://www.yahoo.com/r/hs |
Elaine, You'd need gills to roast outside, the way it's been the last few days. Th= e time of the year that doesn't attract many new NW converts. Oh well, it'll be sunny again in nine and a half months. Mike (just plain) |
I got a cast iron skillet, now I need it to stop raining here in the Portland area so I can try roasting in it. no problem Elaine. It will stop raining this coming summer. If you are lucky, it will fall on a weekend and you can go camping. in sympathy, a former pacific north westerner, Kelly Elaine wrote: <Snip> begin:vcard fn:Kelly G. Wilson, Ph.D. n:Wilson;Kelly org:University of Mississippi;Department of Psychology adr:;;205 Peabody Hall;University;MS;38655;USA email;internet:kwilson tel;work:662-915-5256 tel;fax:662-915-5398 tel;cell:662-816-5189 urlhttp://www.olemiss.edu/working/kwilson/kwilson/kwilson.htmversion:2.1 end:vcard |
On 11/2/05, Elaine wrote: <Snip> That doesn't include coffee jelly and <Snip> Welcome, Elaine. I started roasting in March, so haven't lived through a PNW rainy season yet. Luckily, we bought one of those shelters for my husband's 50th birthday party and I wouldn't let him take it down off our deck. Now, I roast on my BBQ and HG/DB under the shelter. Since we live in the foothills of Mt. Hood, I am hoping to roast while it's snowing out sometime soon. Don't forget coffee ice cream. I have a Cuisinart ice cream maker and use strong coffee for some of the half and half and then add crushed Symphony bars with the almonds and toffee chips the last 10 minutes of churning. Mmmmmmm! Take care, Ann |
Welcome, Elaine. I started roasting in March, so haven't lived through a PNW rainy season yet. Luckily, we bought one of those shelters for my husband's 50th birthday party and I wouldn't let him take it down off our deck. Now, I roast on my BBQ and HG/DB under the shelter. Since we live in the foothills of Mt. Hood, I am hoping to roast while it's snowing out sometime soon. Don't forget coffee ice cream. I have a Cuisinart ice cream maker and use strong coffee for some of the half and half and then add crushed Symphony bars with the almonds and toffee chips the last 10 minutes of churning. Mmmmmmm! -------- I've lived through several rainy seasons... I wonder if I can "monsoon" beans around here? My best friend is vegan so I have to lay off the diary for ice cream, unless I want to eat it all myself. Start your day with Yahoo! - Make it your home page! http://www.yahoo.com/r/hs |
I think we've neglected the most chilling aspects of this story: "...found a dead baby turtle in the 2-pound package of Folgers coffee..." "...she had been making coffee from the same package for a month before she made the discovery." Month old Folgers... seems to me that a dead turtle could only improve the flavor! --------- That's the truth. I guess she could have made herself a savory turtle frappacino . :-) It would have plenty of extra protein. Seriously, I am not at all surprised that someone found a dead animal in their coffee post Katrina. New Orleans really got pounded by Katrina's aftermath. What's even worse, coffee that was sitting in the docks of NOLA was soaking in petro chemicals and rotting corpses for weeks. I bet that really changed the flavor profile of commodity coffee. (ugh!) Instead of monsooned coffees, America may soon have toxic wasted hurricane coffee, now with thrice the cancer causing carcinogenics. :-0 Now, I am very, very paranoid where I buy my greens. I figure some is out there trying to sell this stuff off. Start your day with Yahoo! - Make it your home page! http://www.yahoo.com/r/hs |
No reason for paranoia or concern when buying greens from somewhere with a super picky cupper who cups every bag of greens like can we say Sweet Maria's... miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. www.MDMProperties.net <Snip> |
No reason for paranoia or concern when buying greens from somewhere with a super picky cupper who cups every bag of greens like can we say Sweet Maria's... ---------- I agree. I am torn tho' a lot of my friends want to try my home roast, but at an average of $5 @ # for beans, I can not afford to give them more than 1/4- 1/2 bags at X-Mas. Nothing would make me happier than to give my friends bags and bags of high quality varietals, but I don't have the income. And due to downsizing, and the poor economy they can't afford to pay me to roast them coffee either. Drinking coffee was the first luxery they let go off when their incomes plummeted. While coffee is the one luxury, I am desperately trying to keep a hold of while I take care of my father. To be brutally, honest I got into home roasting more to save money than discover great coffees. I just couldn't afford to keep paying $10.80 a pound for Black Tiger blend (especially when the last time I bought a couple pounds of coffee it was rancid, then had to do without for 2 weeks because I couldn't afford to buy more nor got a refund or a replacement) Luckily, this year, I have a decent Columbian (great for learning how to roast and good tasting at every roast level- other than charcoal) and some other greens, that were given to me (pre-Katrina so I KNOW those beans aren't a Toxic Avenger blend), and I will be roasting those for friends and surprising them with 1/4 baggies of some of SM's coffees, in their X-Mas stockings. And my dad really loves home roasted coffee. These days since he's in the last stages of cancer, coffee is one of the few pleasures he still can enjoy. Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
Elaine: I am sorry to hear about your father. Please tell him that we are sending each of you prayers. ginny <Snip> |
Sorry to hear about your father. Lost both my youngest brother & mother to cancer last year. miKe <Snip> <Snip> |
Elaine: Thanks for the link. ginny howe is your Dad today? ----------- Dad had a rough day. Hospice had to send a nurse out. My mother is very upset she went and made cremation/funeral arrangements and my brother is looking into having my father buried in Arlington when he passes. To get back on topic of this list... I think there are a lot of people on Kos who are are green and pro-fair trade that would be receptive to learning about good coffee and fairer trade, which is relationship coffee. These days even the big four are starting to exploit the fair trade label in Europe. And soon, I imagine that packaging will surface in the states. Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
I got my Trader Joe's flyer yesterday and they advertised a Holiday Spice coffee blend that had clove, red and green peppercorns and Cinnamon mixed in with the coffee. Has anyone tried to mix things like this in their coffee and with what results? Sounds a little weird, but intriguing nonetheless. ----------------------- When I lived in Japan and later Turkey, I got to sample lots of coffee that either was roasted with spices or ground together with spices. Usually this was done with robusta coffees. And often served sweetened with condensed milk or sweetened condensed milk or coconut milk and palm sugar, etc... It can be a tasty beverage and I imagine top notch varietals will make it even more enjoyable. Being able to experience this again is one of the reasons I got into home roasting. These days it is tough, at least for me, to find Asian restaurants that serve Asian styled coffee. Most offer either Big Four drip (or old 'Bucks or Peets- same diff these days) or Bubble Tea. Yahoo! Mail - PC Magazine Editors' Choice 2005 http://mail.yahoo.com |
On Thu, 2005-11-17 at 01:55 -0800, Elaine wrote: <Snip> I learned to drink coffee in southern India, where mixing cinnamon, clove and cardamon in with coffee is standard. It is especially good with creme. When I do it, I take a pod of white cardamon, put the seeds in a mortar, put in the smallest piece of whole clove I can find, and smush them a bit. That goes into the ground coffee with a few shakes of cinnamon. Brew as usual. It can take some practice to get the proportions right. My local Bosnian and Lebanese markets sell coffee with cardamon. Spiced coffee is pretty common, and can be quite delicious. Be well, Lissa -- My goal is not to subdue Nature. My goal is to eat Nature. Jeffrey Steingarten, _It Must've Been Something I Ate; the return of the man who ate everything_ |
Clove and cinnamon are spices that do well with coffee drinks. The capsaicin from the peppers attenuates the taste buds and tends to make the flavors of other things more pronounced. Of course, it would have to be in very tiny quantities or the heat from the peppers would make for an awful sensation mixed with coffee. I think I'll stick to quality coffee, brewed properly, and hold the flavorings. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) ********************* |
--Apple-Mail-50--671334391 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed 'round here most Thai and Vietnamese places serve canned preground Cafe DuMonde Fr. roast w/chicory in their one-cup drippers. On Nov 17, 2005, at 3:55 AM, Elaine wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-50--671334391 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 'round here most Thai and = Vietnamese places serve canned preground Cafe DuMonde Fr. roast = w/chicory in their one-cup drippers. On Nov 17, 2005, at = 3:55 AM, Elaine wrote: |
'round here most Thai and Vietnamese places serve canned preground Cafe DuMonde Fr. roast w/chicory in their one-cup drippers. ------------------------ Here, most resturants are pushing Bubble Teas and grass jelly drinks. The only coffee they offer is the coffee flavoring for their Bubble drinks. There's a Thai resturant, nearby, that has started to try and do espresso drinks. (They are better than most local spots, but not up to a Starbucks level yet) Until I have a relationship established with them, I am not going to suggest anything about their coffee. They are the only resturant I have come across in these parts that use fresh mangoes in Mango Sticky rice. Yahoo! FareChase: Search multiple travel sites in one click.http://farechase.yahoo.com |
This is a multi-part message in MIME format. I need to pick your cumulative brains again. My wife and I are going to be in Japan (Okinawa) for two months soon. = (got to go help deliver and spoil a new grandbaby!) Does any one in the = group know of any home roasting supplies I should pick up while over = there that would be cheaper than here in the states. I will take enough green beans and my Fresh Roast Plus to keep me in = good coffee while there but all the grinders are too heavy. Will = probably use a blade grinder unless there are other suggestions. I am = using a SG pour through while there. Any helpful tips appreciated. Frank |
Ben, VERY interesting. I bought the same roaster from the same seller - (local to me so I saved a bit on shipping)- earlier this week. Looks like they may have picked up some new-old stock stuff. So now I actually have two 'wb' roasters. It was packed with some beans from The Montanos www,thehomecoffeeroaster.com - long out of business. Picked up another several years ago from some retailer in Arkansas. My newer 'wb' runs sort off cold. Next time I'll try it in a cardboard box to see if it will roast a little faster. Let us know how yours works. A fellow who used to be active on the list - worked for West Bend - worked on the design of the machine, if I remember correctly. Real nice fellow. Got to meet him several years ago when I passed through West Bend, Wisconsin. Dave ------ Date: Thu, 05 Jan 2006 23:36:56 -0500 From: "J.W.Bullfrog" To: homeroast Subject: +WestBend WB Coffee Bean Roaster Reply-To: homeroast A WestBend WB Coffee Bean Roaster just popped up on ebay and I couldn't resist it. I don't know if they were ever actually sold or not, but it reminds me of an iroast; but about 6 years earlier to market. Should be interesting to try out.http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&itemD31154285Ben |
Interesting. I was wondering if that stuff was siting out there some where. I wonder if all of the production tooling still exists? John David Huddle wrote: <Snip> -- There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened. |
My SM5K has developed a problem with the water pump. I lose the siphon and depending on the time from the last shot it pumps air for a couple of seconds and then sputters a bit before pouring water. I've taken the unit apart and cannot see any traces of water inside the unit, but since the water supply is above the pump I would think gravity would keep this from happening. Any thoughts? Any SM5K owners experience anything like this? |
Bad hose, air leak in a fitting? coffee wrote: <Snip> -- There is a theory which states that if ever anyone discovers exactly what the Universe is for and why it is here, it will instantly disappear and be replaced by something even more bizarre and inexplicable. There is another theory which states that this has already happened. |
Thanks Ben, I was beginning to think I was being shunned. The hose is solid, but the fittings could leak. But where does the water go when it drains from the pump? I should have a puddle forming somewhere. I'm about due for a Urnix pass through the system anyway. I'll give that a try and then look again for leaks. John - drinking a Chiapas Mexican that is incredible - even though it needs rest. Quoting "J.W.Bullfrog" : <Snip> |
Could be the pump is going out. miKe <Snip> |
Thanks Mike, but it has plenty of power once it gets primed. I hope its not the pump based on nothing but time and expense. I guess I could call the importer but that's too much like reading the directions :o) John - drinking lots of coffee to keep the pump working! Quoting mIke mcKoffee : <Snip> |
I seen that Vic but thought it applied to the special they were offering only. They did have the stir crazy which made me think they'd have the to as well. Oh well, maybe Ill make a quick pass and review of the thrift stores, the dollar stores, big lots etc around here and see if i can get lucky. otherwise ill probably cough up the 60 bucks for one. $59.95 seems about the cheapest ive seen them so far plus about 15 for s/h. I seen one of our list members is offering one but someone already claimed so ill continue to hunt. thank you for the info. Aaron |
OK, Beaverton it is. (What a scary thought.) I'll volunteer to show up with a modified FreshRoast +8, the variac family, and some beans. I can even pretend I know what I'm doing ;-) When and where should be pretty flexible. Anybody else? -------------- The location I was thinking of was the Beaverton Coffee People. My brother is best friends with the manager. It has plenty of parking and seating, including comfy couches. It has wifi, but at night tends not to be really crowded. They close at 8pm. I can get my brother to bring me on Wed or Thurs - day or night. Thurs has a top notch barista on duty. Wed can really be hit and miss, but sometimes Coffee Ninja, who is really interested in roasting (or was last time I spoke to him before Halloween) is around. Personally, I think Stumptown probably would be a better location, but I am not familiar enough with Stumptown. I've only been to Stumptown twice since they have opened, so I don't know anyone there. Also,I've never been to the location where they roast. So I have no idea if there is seating, parking, etc... But if someone knows these people and can arrange something, I'd twist my brother's arm and force him to take me to Stumptown. He can go one day without Black Tiger. Hopefully, I am not being too whiny or anything. I'm sure I am over reacting to stuff in the aftermath of my father's demise. And it doesn't help that things dealing with his estate change from day to day and haven't been settled yet. I apologize in advance for any offense. Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com |
Opal, Re. your comments on pods, OK, I've tested my Zass cranker and it will produce near-enough espresso fine grind for testing the machines I've got coming. It's slow work but it can be done. Although I'll avoid the pods for now, I cannot see how all pods can consist of stale coffee as many of the higher end espresso machines are set up for their use (the Nespersso for instance). I'll use the plastic tamper that's coming with the machines to pack my Liquid Amber into the filters and see what I can produce. I read in the Amazon DeLonghi BAR32 reviews that coffee more than two weeks post roast will not produce crema. Does this make sense to you? Anyway, I'll keep trying and experimenting with this model machine and posting my experiences to the group, Steve Schreck |
It's all in the definition and personal standards. Many on this list are a bit spoiled by great coffee from Sweetmaria's and homeroasted beans, which can be immediately taken from the roaster and put in the brewer for absolutely the freshest and highest quality beans anywhere. Pods are, for the most part a product of the bigger commercial 'mass market' coffee roasters, who traditionally are not known for using the highest quality specialty coffees for their blends. In addition to that, the amount of time it takes to roast, pregrind, fabricate, box, ship, warehouse, and sell in grocery stores pretty much guarantees that quite a bit of staling has occurred by the time you pull a shot from your pod machine. Pregrinding alone seriously speeds up the staling process. The best thing I've seen is a pod insert for home use. This replaces the pre-made pod and allows you to grind and use your own fresh, high quality homeroast in your own pod machine. I don't have a pod brewer, and I have not used a pod insert, but that would be the way I would try if I chose to use that method. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) ********************* |
--Apple-Mail-68-594171390 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Works fine in a Senseo or other dedicated "cafe Suisse" single-cup pod machine, but I would NOT try it in an espresso machine, certainly not a superauto. On Mar 11, 2006, at 1:08 PM, Ed Needham wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-68-594171390 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Works fine in a Senseo or other = dedicated "cafe Suisse" single-cup pod machine, but I would NOT try it = in an espresso machine, certainly not a superauto. On Mar = 11, 2006, at 1:08 PM, Ed Needham wrote: |
I wouldn't expect a pod to make drinkable espresso anyway due to the reasons I already mentioned. I guess some may like it though. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) ********************* |
Steve, Just because I don't have one. . . The bottom line is always: "If It Tastes Good- You're There. Quit Tinkering ." It's feasible the ground coffee in the pods was flushed with inert N2 durin= g grinding and packaging so the coffee has no chance to oxidize |
Having crema doesn't mean the espresso will be good. Not having crema means that something didn't happen correctly in the extraction process and the taste will likely not be as good as it should be. Kenneth Davids is a successful, opportunistic writer who sells a lot of coffee books and has climbed on a pedestal for homeroasting and brewing coffee. Statements like the one you quoted below send up red flags in my mind as to how much this guy really knows about great espresso. His books are fairly well researched and interesting to read, but careful readers can see that maybe he's reporting things second hand, and many times, in my opinion, he just gets it flat out wrong. Meeting him in person did not impress me much at all. Given an opportunity to sit at the feet of Tom Owen, Barry Jarrett or Don Schoenholt, I'd take those hands down over a session with Davids. ********************* Ed Needham "to absurdity and beyond!" ed at homeroaster dot com (include [FRIEND] somewhere in the subject line of any email correspondence) ********************* |
--Apple-Mail-15-849082879 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed In my experience, Brazilians need to be roasted gently to a City or City+ at most, or they go ashy. Sandy www.sandyandina.com --Apple-Mail-15-849082879 Content-Transfer-Encoding: 7bit Content-Type: text/html; charset -ASCII In my experience, Brazilians need to be roasted gently to a City or City+ at most, or they go ashy. Sandywww.sandyandina.com |
They get really pissed too. Much above 105 degrees and they get feverish...
Brett
On 3/14/06, Sandy Andina wrote:
<Snip>
at
<Snip>
--
Regards,
Brett Mason
HomeRoast
__]_
_(( )_ Please don't spill the coffee! |
--Apple-Mail-19-853198349 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed They swear quite colorfully in Portuguese, too. On Mar 14, 2006, at 1:55 PM, Brett Mason wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-19-853198349 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset -ASCII They swear quite colorfully in = Portuguese, too. On Mar 14, 2006, at 1:55 PM, Brett Mason = wrote: |
This is a multi-part message in MIME format. Hello everyone, First of all I'd like to say thanks to all of you who helped me get started - it's been great to get all the help and support from you! I've managed to roast two very good batches - one for espresso and one for French press and I begin to get pass the "fear factor" :-). My I-Roast is a European model and there might be some difference. It runs real hot! It's a 230 V model with 2 degrees Celsius adjustments. There is a start/stop button on the back. My question is about the different stages. I've spotted three different (there might me much more, but this is what I've seen flying around) temperature adjustments. A: 1st stage: starting low (mostly 2 or 3 minutes) 2nd stage: going higher 3rd stage: going even higher B: 1st stage: starting low 2nd stage: going higher 3rd stage: going lower, but not as low as the first stage C: no stages, roasting the same temperature from the beginning to the end. I'd like to ask: what is the benefit of lowering the temperature for the 3rd stage? And: do you usually use 2 or 3 minutes for the original warm up? I've been using the first curve with 3 minutes warm up stage and the beans were nice and uniform inside and corresponded to the degree of the roast. Thanks in advance, Best regards, Martina |
I found this on ebay. I think it's kinda cute if you like this sort of thing and you "need" it...http://tinyurl.com/oaq2e |
This is a multi-part message in MIME format. Hey all. New to this list (or any other, for that matter). First post. = Want to learn all about the crazy stir/convection oven roasting thing. = I'll check the archives now that I'm signed up. I've been using a = poppery II for about 2 years now and have about had it with small = batches and inconsistent roasts. I'm also a coffeegeeker (hope that's = OK), where on a recent thread the merits of the Gene Cafe roaster was = being discussed/touted and one of the members challenged this $450US = roaster to do what his $100US cs/co setup couldn't do other than look = pretty. I'd like to take that challenge myself. I'm not sure that I can = find these small appliances in Canada, but I'm going to start looking. Regards, Barry. |
You can find both various sorts of (appropriate) popcorn poppers and convection ovens here in Canada easily enough. At least they are easy to find in Red Deer, Alberta. Welcome to the list. vicki Barry wrote: <Snip> |
Welcome to the List! I always love that kind of discussion, so humorous. Love to come back asking if they already have a frypan and a stove 'cuz if so the cost to get started home roasting coffee is zip. (not a non-stick frypan and preferably gas stove). Heavy carbon steel wok even better and bigger batches easy (1# piece of cake with the wok). I don't usually use these antiquated and at the same time authetic how it all started way back when forms of coffee roasting but have with excellent results. My usual roasting method more convenient, and yes costs more than zip or $100. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Maine Nielsen Sent: Thursday, July 13, 2006 6:45 PM Hey all. New to this list (or any other, for that matter). First post. Want to learn all about the crazy stir/convection oven roasting thing. I'll check the archives now that I'm signed up. I've been using a poppery II for about 2 years now and have about had it with small batches and inconsistent roasts. I'm also a coffeegeeker (hope that's OK), where on a recent thread the merits of the Gene Cafe roaster was being discussed/touted and one of the members challenged this $450US roaster to do what his $100US cs/co setup couldn't do other than look pretty. I'd like to take that challenge myself. I'm not sure that I can find these small appliances in Canada, but I'm going to start looking. Regards, Barry. |
On 7/13/06, Maine Nielsen wrote: <Snip> The "Heat Gun / Dog Bowl" is another route to larger batch sizes. A 1/2 pound batch roasts in about 9 to 12 minutes, depending on your technique and how much wind is present. An entire setup runs $40 to 70, all new stuff. I have roasted HG/DB for almost 2 years, along side of an RK drum for a few months. (Both methods are very good, too.) Safe Journeys and Sweet Music Justin Marquez (Snyder, TX) |
--Apple-Mail-1--485571716 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Just "discovered" a great alternative to the aeropress (which I just bought but have not used). It is call: "Lexan JavaPress" from GSI Outdoors, Spokane, WA. Basically, it is a French press made of tough, Lexan plastic and holds up to 10 oz. It comes with a thermally insulated dispenser cap as well as a thermal wrap-around blanket. Works just like any French press. Ground Costa Rican La Magnolia SWP Decaf this morning with a Zassenhaus Turkish Mill. Some fines got through, as with all presses, but the coffee was good (and hot). The best part? Retail $17.95 (I paid $14.95). There are two larger sizes (33 oz and 50 oz) but I want this for travel and would rather carry less and brew twice. Jim Whitesell --Apple-Mail-1--485571716 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Just "discovered" a great = alternative to the aeropress (which I just bought but have not used). It = is call: "Lexan JavaPress" from GSI Outdoors, Spokane, WA. |
Hello David, I also am new to the list and have just started roasting with the freshroast plus. I am experiencing some long roast times but maybe not as long as yours. it seems like I have been getting to first crack but never really a rolling first crack but I was able to get something a little closer tonight. I slowed the fan speed down following the instruction on the sweet maria's website http://sweetmarias.com/freshroast_fan_adjustment.html before changing the fan speed I had tried bumping up the roast to 3 scoops but it didn't seem to help as much as needed. I moved the contact on the fan about 1/4 of the way over and tonight with ~2.75 scoops I got a louder first crack (10 - 20 snaps over 30 seconds - is that normal?). I'm roasting in the back yard and while I haven't measured the voltage I suspect it's low. I wonder if the voltage drop effects the heater more than the fan and thus causes the airflow to high? Interested to hear how you tune your FR+8. Hope this helps, -Pete <Snip> <Snip> --------------------------------- Stay in the know. Pulse on the new Yahoo.com. Check it out. |
From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Pete Sent: Thursday, August 10, 2006 7:00 PM <Snip> really a rolling first crack but I was able to get something a little closer tonight. I slowed the fan speed down following the instruction on the sweet maria's website http://sweetmarias.com/freshroast_fan_adjustment.html before changing the fan speed I had tried bumping up the roast to 3 scoops but it didn't seem to help as much as needed. I moved the contact on the fan about 1/4 of the way over and tonight with ~2.75 scoops I got a louder first crack (10 - 20 snaps over 30 seconds - is that <Snip> Interesting, didn't know the new FRs had a supercharged fan tendancy. That would make them even more ideal for independent variable boosted heater and fan control with both profile control and greater batch size potential. <Snip> the voltage I suspect it's low. I wonder if the voltage drop effects the heater more than the fan and thus causes <Snip> Yes, while reducing voltage equally to both heater & fan reduces both air flow and heat the net is reduced heat. Conversely increasing voltage equally net increase. Fixed fan and variably controlled heat better control, independent control of both best control and flexibility. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. |
ORIGIN Cost/1# SCORE Score/Cost Congo Kivu Peaberry $4.50 85.8 19.07 Costa Rica Dota Tarrazu Hermosa • $4.80 87.5 18.23 Ethiopia Organic Dry-Process Sidamo $4.90 88.3 18.02 Ethiopia Late Harvest Yirgacheffe • $4.90 88.2 18.00 Sumatra Classic Mandheling • $4.80 86.2 17.96 Guatemala Fraijanes -Finca Agua Tibia $4.80 86 17.92 Panama Boquete - Maunier Estate $4.80 85.5 17.81 Mexico Organic Nayarit Terruno • $4.80 85.1 17.73 Guatemala HHT Finca La Providencia • $4.90 86.7 17.69 Papua New Guinea Kimel Peaberry • $4.90 86.4 17.63 El Salvador The Juan Francisco Project $5.00 86.8 17.36 Timor FTO Maubesse • $4.90 84.9 17.33 Panama Organic - Los Lajones $5.00 86.6 17.32 Indonesia Flores Sasandu Dry-Process • $5.00 85.5 17.10 Sweet Maria's French Roast Blend $5.00 85.5 17.10 Brazil Screen-Dried Moreninha Formosa • $5.10 87.2 17.10 Sweet Maria's Puro Scuro Blend $5.40 88.2 16.33 Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX) |
justin: I got score, cost I think; to me it looks like cost for greens maybe, score= and ? ginny ---- Justin Marquez wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings |
--Apple-Mail-3--883570677 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed I am using a digital Hot Top Roaster. The machine seems to have a mind of it's own when it comes to time. I usually set the time all the way to 21, but the machine dumps the beans before the time is complete. I have been getting darker roasts by decreasing the amount of beans, but why doesn't the roaster completely time out before it dumps the beans? Am I doing somthing wrong? --Apple-Mail-3--883570677 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I am using a digital Hot Top = Roaster. The machine seems to have a mind of it's own when it comes = to time. I usually set the time all the way to 21, but the machine = dumps the beans before the time is complete. I have been getting = darker roasts by decreasing the amount of beans, but why doesn't the = roaster completely time out before it dumps the beans? Am I doing = somthing wrong? |
I've had this happen a couple of times with my digital hottop, but never on any consistent basis. I know it will dump the beans if it thinks it is too hot. Maybe your temperature sensor is not reading properly. Probably the best way to troubleshoot this would be to send an email to hottop. From everything I've heard, their customer service is quite good. The address is *hottop* . Keep us updated with what you find out. Jim On 2/5/07, Janet Christensen wrote: <Snip> -- Roasting them almost as fast as they come |
This is a multi-part message in MIME format. You probably have a dirty filter. It should be changed after every 20 = roasts. I wash it out and dry it and can get another 20 roasts out of = it. |
Hi Janet, Check your owner's manual, or the Hottop website. Both have a troubleshooting section. Seems I remember reading several reasons why = this may happen. The 2 times this happened to me were both my fault. = Once, I was curious about how much chaff an Ethiopian (Sidimo) was producing, and pulled the chaff tray out just a bit to look. Beans dumped! Another time, I was playing around with the brass screw, and tightened too much, but due to the screw being hot, and my glove not nearby, I was unable to loosen it quick enough, and the drum slowed, and the machine shut itself down, and dumped the beans. Hopefully you = will find your answer in here: http://www.hottopusa.com/trouble.htmlMichael On Feb 5, 2007, at 12:39 PM, Janet Christensen wrote: I am using a digital Hot Top Roaster. The machine seems to have a = mind of it's own when it comes to time. I usually set the time all the way = to 21, but the machine dumps the beans before the time is complete. I = have been getting darker roasts by decreasing the amount of beans, but = why doesn't the roaster completely time out before it dumps the beans? = Am I doing somthing wrong? L. Michael Fraley, MD= |
Janet, You've probably got the answers you needed with the posts already received so hopefully you're back roasting with confidence again. But we could probably do better if you gave us more details. Like the level of roast you are aiming for; the amount of beans you were using before and after you reduced the amount; the time that the beans eject; the roast level when they are ejected; the last time you changed or washed the filter. Do you have any temperature readouts associated with the roasting events? Also, knowing the actual line voltage supplied to the machine would be useful. On 2/5/07, Janet Christensen wrote: <Snip> -- MichaelB |
This is a multi-part message in MIME format. Has anyone made a knock box or know of anyone who has? Its seems fairly = simple but I don't want it to look too shabby. Thanks Brian |
Tom has kindly provided some suggestions...http://www.sweetmarias.com/prod.espresso.shtml#knockboxCameron On 2/13/07, Brian Fowler wrote: <Snip> -- -- ceforde |
I made my knock box out of an old folger's can, a 6.5" lag bolt, and a piece of rubber tubing. I smile with every wonderful shot of espresso... Brett On 2/13/07, Brian Fowler wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com |
This is a multi-part message in MIME format. Irony is a beautiful thing. |
Tom, the screws are metric. Get the thread pitch or take one into a good foreign auto parts store. They should be able to match it. Tough little buggers to get out eh?? Bob Dexter Oregon Message: 19 From: "McConnel" To: Date: Sun, 8 Apr 2007 10:26:34 -0700 Subject: +Rocky Burr Set Screws Reply-To: homeroast MiKe or anybody, any idea where I can find screws that attach the burrs in my Rocky? I managed to get the old ones out, but not without some damage and I couldn't find anything comparable at the hardware store. tommcconnel |
A watch repair store has stuff like that, auto zone, discount auto etc tend to have screw bins that might work as well especially if it's an oddball metric or a propriatary part. id recommend bringing the old one so you can match the screw pitch and length before getting a new one, if you HAVE to, one slightly shorter will work but slightly longer may not if it bottoms out before the item is tight. good luck aaron |
Thanks, Bob--I hadn't thought about a foreign auto parts store. Part of the problem is the size of the screw head which is taller and has a smaller diameter than anything I could find. This in addition to the slight difference in a 8 in 32 machine screw. And yes after three years (too long, MiKe is right again) the screws had really set up. I took special care with the carrier in wooden blocks in my vise, a screwdriver filed to fit the slot perfectly and all my body weight they still got mangled. I got them into the new burr set, but I didn't tighten them much. I need to replace them before they either come loose or set up again. <Snip> |
Sounds like you have a "fillister head" screw. (see http://www.fastener-express.com/index.asp?PageAction EWCATS&Category!1 for head styles) Unfortunately, those folks don't seem to have them in metric. You might also look for socket head screws which are quite similar (or close enough for government work). At least if you have the correct terminology, you can phone or e-mail people without carrying the part to them. Metric screws are specified by the "pitch lead." If you have a metric rule, measure the distance between adjacent peaks. 1 mm is about 25 tpi, 0.8 mm is about 32 tpi, etc. (or measure the peak-to-peak across four threads and divide by four -- it's easier and cuts the error by a factor of four) Micro-Mark will sell you a "screw checker" which will tell you the size, but it's pricy. (I didn't pay that much for mine!) http://www.ares-server.com/Ares/Ares.asp?MerchantID T01229&Action=Catalog&Type=Product&ID`345 It will also clean up slightly damaged threads. Roger derbyrmhttp://home.insightbb.com/~derbyrm |
with metric, i've had much better luck at smaller hardware stores (in Houston, try Southland or River Oaks Hardware) than the big guys like home depot and lowes (of course, having a staff that knows the products they're selling helps). derbyrm wrote: <Snip> |
You'd think Rancilio (or some other online repair shop) would just drop a few in and envelope and send them out to you. Worth a shot if you ask me! I was lucky this week and had no problems replacing my burrs on the refurb Rocky I got - word of warning - if you get a refurb grinder, apparently they only test that it still mashes coffee, not how well it does so. I will be complaining to a particular online retailer that cost me a whole latte money in that regard ;P -F On 4/9/07, stereoplegic wrote: <Snip> |
I often use McMaster-Carr for odd hardware needs. You can find most any item you're looking for here;http://www.mcmaster.com/ have fun! ~carlos |
This is a multi-part message in MIME format. well put. Kevin Cooper wrote: <Snip> -- Amber Systems, Inc. 414 Main Street Suite 211-C Rochester, Michigan 48307 www.ambersystems.com p. 248-652-3140 ext. 224 f. 248-652-3402 |
definitely does not qualify for a dead horse. On 5/8/07, Kevin Cooper wrote: <Snip> John Nanavati, DHI, CIT Plainfield, New Jersey |
And it's way better than most of the posts in the espresso definition thread. On 5/8/07, john nanavati wrote: <Snip> -- Larry J Never give a party if you will be the most interesting person there. - Mickey Friedman |
This is a multi-part message in MIME format. I just don't know how to respond to this one....................Guess I need a Bugisu Pick-Me-Up to engage more grey(ing)matter MJB From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Kevin Cooper Sent: Tuesday, May 08, 2007 4:29 PM To: homeroast Subject: +(no subject) |
None <Snip> |
This is a multi-part message in MIME format. Beware of replying to no subject no text posts! Pecan Jim changed his email return address and we're all guinea pigs in another study! :-) From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Brett Mason Sent: Tuesday, May 08, 2007 8:16 PM None no subject no text? |
it's not off topic at least At 21:33 5/8/2007, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/ |
This is a multi-part message in MIME format. no subject no text? Dennis |
So no topic is on topic or is it simply not off topic? On May 8, 2007, at 9:00 PM, Alchemist John wrote: <Snip> |
Hmmm, interesting philosophical proposition. No subject and no text obviously not "on topic" since there is no topic yet deemed not off topic? Or can nothing be something? And can this nothing that is something actually be coffee related? Hmmm. Would this then lead to the topic of no topic being on topic or off topic? Seems to imply that the topic of no topic would also not be off topic even though not on topic. I think I won't think about it anymore and just go to bed so I can get back up and brew some on topic stuff with my Bricoletta! But I will have a subject to grind so it will be something rather than nothing 'cuz last time I tried to grind nothing before brewing it came out too weak:-) Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Kurmudgeon miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ <Snip> |
Kopi! You beat me to it! (Note the oblique way I made no subject and no text and no topic on topic using Kopi as an expletive:-) miKe <Snip> <Snip> |
If an e-mail is sent with no subject of body can it still be read in the woods with a tree falling on you? <Snip> |
GOT ME... good work Kevin!!! ginny ---- Kevin Cooper wrote: <Snip> |
I think it's like the 'one hand clapping' thing.. or like 'if a tree falls in the forest and there's no one around to hear..." On 5/9/07, Stephanie Baker wrote: <Snip> |
It was said: If an e-mail is sent with no subject of body can it still be read in the woods with a tree falling on you? == another corrolary would be to say.... if a woman was nagging in the woods, and no man was around to hear it.... would whatever she was nagging about still be his fault? Aaron |
If that does happen, a man is still wrong somewhere... Brett On 5/9/07, Aaron wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com |
This is a multi-part message in MIME format. YES! Duh!! == another corollary would be to say.... if a woman was nagging in the woods, and no man was around to hear it.... would whatever she was nagging about still be his fault? Aaron |
This is a multi-part message in MIME format. and does the bear stop eating the pope? |
This is a multi-part message in MIME format. Alright, no need to bring God into this!!! From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Mark Bartkowiak Sent: Wednesday, May 09, 2007 6:53 PM To: Homeroast list Subject: RE: +(no subject) and does the bear stop eating the pope? |
no need to bring god into this huh? why not? Does he / she not have a sense of humor?? ever see the faces humans make when having sex?? now please, tell me with a straight face that god doesn't have a sense of humor and can't appreciate this!! Aaron |
hey frank,
I am pretty sure john had the right info for you but here is
a little more just in case you need it. You can usually tell the
difference between first and second crack by the noise. They sound
very different once you get used to them. Second crack is higher
pitched. First crack is a deeper crack. Also one scoop per 8 oz of
water doesn't seem like much to me unless the scoop is big. I use
approximately 1tbsp per 3 oz of water, so if your measurer is 1 tbsp
then according to me you would need almost three for 8 oz of water.
I use a more coffee than most, but find most people like the way I
brew coffee, for what that is worth. One other thing I think is true
is you should pay attention to what you eat or drink before you
consume coffee. If you consume something really strong or heavy your
coffee can taste weak/bland because you palate is coated or over
stimulated. |
amen tom. |
--Apple-Mail-1-74207846 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Hello all! Of course I am a newbie. I live coffee. My work gives me the opportunity to travel the world so I have had the good fortune to try coffee in most of the world and originally I though it was tough to get a good cup in the US but it really is hit and miss all over the world. I recently thought I would try my hand at home roasting and got totally hooked in no time. I just roasted a batch of yurecheffe from SM and the results are incredible. The first batch I took to second crack which made the coffee way too dark, this time as soon as second crack started I pulled the beans and the results are fantastic. I bought some of the Kona from SM and wanted to know if the roast time is similar or if I should have it go longer or shorter. I just dont want to waste the small amount available. Thanks for your help. Cheers! Wayne --Apple-Mail-1-74207846 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Hello all! |
This is a multi-part message in MIME format. First Welcome to the List, enjoy the Journey! Kona wise take it to first snap of 2nd at the Darkest. Better IMO if you can take it to just before the first snap of second but well developed 1st. The last couple years I usually roast my Kona ~10f before 2nd. Anywhere from City to Light Full City will be a good (but varying) Kona cup. Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Wayne Sent: Saturday, May 26, 2007 10:48 PM To: homeroast Subject: +(no subject) Hello all! Of course I am a newbie. I live coffee. My work gives me the opportunity to travel the world so I have had the good fortune to try coffee in most of the world and originally I though it was tough to get a good cup in the US but it really is hit and miss all over the world. I recently thought I would try my hand at home roasting and got totally hooked in no time. I just roasted a batch of yurecheffe from SM and the results are incredible. The first batch I took to second crack which made the coffee way too dark, this time as soon as second crack started I pulled the beans and the results are fantastic. I bought some of the Kona from SM and wanted to know if the roast time is similar or if I should have it go longer or shorter. I just dont want to waste the small amount available. Thanks for your help. Cheers! Wayne |
--Apple-Mail-3-101481586 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Wayne- As far as roast level goes, I take Kona to just before second or maybe just a few seconds into it. Comes out great. What type of method are you using? If, by chance, you have an IR2 I will gladly share my Kona profile. Whatever your method, careful with those beans. I really don't enjoy Kona unless they're roasted just right. Seems to me that there's a very small window to hit with these. Good luck! Rich M On May 27, 2007, at 12:47 AM, Wayne wrote: <Snip> --Apple-Mail-3-101481586 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Wayne-As far as roast level = goes, I take Kona to just before second or maybe just a few seconds into = it. Comes out great. What type of method are you using? If, by chance, = you have an IR2 I will gladly share my Kona profile. Whatever your = method, careful with those beans. I really don't enjoy Kona unless = they're roasted just right. Seems to me that there's a very small window = to hit with these. Good luck! |
I don't know about Wayne, but I would like your iRoast profile for Kona. My roaster had to return to its roots for a bit of repair work, but should be coming back this way soon (hopefully, able to produce heat). I haven't really enjoyed my Kona (I have the Kowali and the PM) enough to be glad I spent the extra $. I'm sure it's my roasting and not the bean which is at fault. If you have a profile that works for you, I should be able to make it work for me with a little tweaking. According to the community of iRoasters, no 2 machine roast identically. Then there are the differences in ambient temp and humidity, et al, to contend with. But it would be a place to start. Most helpful would be your description of the beans at the very end of your roast. Have you heard any 2nd crack snaps? Is there any smoke? What color are the beans? That kind of thing. Thanks for sharing the profile. On 5/27/07, Rich M wrote: <Snip> -- Larry J Never give a party if you will be the most interesting person there. - Mickey Friedman |
I have an I roast 1 and this is a profile that I seem to have good luck with for my Kona's 5.5 ounce of them, maybe slightly less since the kona beans expand a LOT during the roasting. 375 degrees for 3 minutes 400 degrees for 3 minutes. first crack starts about 2 to 2 1/2 minutes into this second stage ie about 630 minutes left on the roast time but can vary slightly. 425 degrees for 5 minutes. once this stage kicks in .. first crack takes off wildly.. and will go for probably a good minute or so. Watch your beans and smell them carefully. you will manually hit the cool button when they have reached the right color / smell for what you like. I find that generally overall. 7 1/2 minutes is about the most i ever roast my kona and that will produce a nice dark roast w/o getting into 2nd crack too much or at all. Again, see how your machine works. Let me know how this works for you. Aaron |