HomeRoast Digest


Topic: (no subject) (481 msgs / 10366 lines)
1) From: Jayson
unsubscribe m710w314 2old2
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2) From: gin
Gregg: 
I had mine right away and it seemed best between the 48/72 hour area.
ginny

3) From: gin
Gregg:
Try a bit now so you can taste the difference. Our taste buds are unigue.
g

4) From: ginny
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

5) From: GA80486
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.

6) From: mohror
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7) From: jacob dennis jones
help       pass word cordova
   i wish to unsubscribe cordova
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8) From: Glenn R. Holmes
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>
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9) From: Jack Stafford
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

10) From: Glenn R. Holmes
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>
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11) From: Andrew Thomas
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
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12) From: Glenn R. Holmes
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>
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13) From: Jeff Barker
 
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
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14) From: Steve
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
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15) From: Monty Harris
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>
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16) From: Jeff Barker
 
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?
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17) From: Steve
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
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18) From: SLR
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.

19) From: Rstyler49
Any mfrs. making a consumer size cast iron drum roaster?
Rob

20) From: Stuart Moss
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>
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21) From: Mike Surdyk
 
  
 
 
  Normal
  0
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Hi –

 

I’ve read lots of reviews, descriptions, and discussions of the Professional, and the Europiccola on several web sites but I don’t have a clear feeling for the added benefits gained from the features that are different on each machine. I guess that the only difference in the two machines is: 1.) Size of the water tank; 2.) Number of heating switches; and 3.) Pressure gauge on the Professional.

 

I am only interested in pulling a few espresso shots a day not steaming/frothing milk. I don’t feel that the difference in water tank size is terribly significant. Can anyone tell me what two switches versus one will make? and does the gauge on the Professional help me pull more consistent shots?

 

Thanks -- Mike Surdyk

 


22) From: Eugene Cho
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?
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23) From: Ted Cary
Anybody on the list in central Florida?
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24) From: William Coarsey
I'm in Tampa, where are you?

25) From: Al Raden
 
south Florida...
- al r.
Ted Cary wrote:
<Snip>
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26) From: Mike Surdyk
Merritt Island

27) From: Rstyler49
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.
    
    

28) From: Kyra Kennedy
 
Hello Tom and Maria:
I want to added to the list.  My e-mail is kyralk
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29) From: mstitzel
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>
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30) From: 02bndr
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

31) From: 02bndr
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

32) From: Steven Tock
--
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

33) From: TRiddle854
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."
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34) From: Glenn R. Holmes
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>
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35) From: Randy Mullin
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?  
 
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36) From: Mike McGinness
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

37) From: floyd burton
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.

38) From: Talley Dean
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 

39) From: Tom & Maria
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
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40) From: David Jewett
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.
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41) From: David Jewett
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>
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42) From: Mike McGinness
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>
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43) From: MCata11
Please remove me from the list...
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44) From: Dan Bollinger
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

45) From: Paul Milne
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

46) From: JKG

47) From: Irene and Lubos Palounek
Dan,
have you considered heating the air by gas?
Lubos
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48) From: Dan Bollinger
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>
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49) From: Angelo
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>
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50) From: Bill Cutts
<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
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51) From: Ed Needham
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
**********************************************

52) From: Ed Needham
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
**********************************************

53) From: Rick Farris
<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
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54) From: Les & Becky
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
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55) From: Rick Farris
<Snip>
Heat exchanger?
-- Rick
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56) From: jim gundlach
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
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57) From: Dan Bollinger
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>
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58) From: Dan Bollinger
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>
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59) From: europachris
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

60) From: Dan Bollinger
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?

61) From: Ed Needham
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
**********************************************

62) From: Irene and Lubos Palounek
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
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63) From: Al Raden
point well taken...
- al r.
Irene and Lubos Palounek wrote:
<Snip>
-- 
- Al Raden
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64) From: EskWIRED
<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.
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65) From: Ed Needham
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
**********************************************

66) From: EskWIRED
<Snip>
Sounds like exactly the procedure I would have followed.  :)
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67) From: Dan Bollinger
<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
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68) From: AlChemist John
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
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69) From: Ed Needham
Dang...How could I have missed that!
Ed Needham
ed
**********************************************

70) From: wizg
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>
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71) From: Dan Bollinger
<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.  :)
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72) From: john
[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
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73) From: Rick Farris
(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
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74) From: Alpha Apso
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
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75) From: =?iso-8859-1?q?Bob=20Cassinelli?=
 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!

76) From: Charlie Herlihy
Keep me on your address list ol buddy. You're sorely
missed on the SM list, get resubscribed there, OK?
Charlie
=====
Do You Yahoo!?
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77) From: John Abbott
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>
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78) From: Dan White
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>
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79) From: Andrew Thomas
--- 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
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80) From: John Abbott
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>
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81) From: Rick Farris
Yeah, keep me in there, John, and keep the reports on Hot Top coming!

82) From: Wendy Austin & Thomas Oswin
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   •
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83) From: Mike McGinness
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;-)

84) From: John Abbott
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>
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85) From: OSMSCARN
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

86) From: Dan Bollinger
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

87) From: javed.akhtar
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.

88) From: jim gundlach
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
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89) From: James Gundlach
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.
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90) From: Ben Treichel
how about a url so I can nose about a bit.
Thanks,
Ben
James Gundlach wrote:
<Snip>
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91) From: dewardh
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
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92) From: Jim Gundlach
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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93) From: James Gundlach
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94) From: Mike McGinness
From: "James Gundlach" 
Jim wrote: " "
To which I agree:-)
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95) From: Lee XOC
< 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
---------------------------------
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96) From: Ben Treichel
Lee XOC wrote:
<Snip>
Your right. He didn't.
<Snip>
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97) From: Mike McGinness
From: "Ben Treichel" 
<Snip>
<Snip>
And I still agree!:-)
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98) From: Steve Wall
On Friday, January 17, 2003, at 09:14 PM, Mike McGinness wrote:
<Snip>
I need more time to think about it!
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99) From: Ben Treichel
Steve Wall wrote:
<Snip>
I think a blank stare would be more appropriate.
<Snip>
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100) From: AlChemist John
Sometime around 08:20 1/18/2003, Ben Treichel typed:
<Snip>
                     O            O
                             {}
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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101) From: Ben Treichel
AlChemist John wrote:
<Snip>
Okay, but we really can't say that that is the last word on the subject.
<Snip>

102) From: dewardh
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
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103) From: Mike McGinness
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...
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104) From: Victor Blackwell
This is a multi-part message in MIME format.
Test circuit
Where is all the smoke coming from?

105) From: Mike McGinness
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'
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106) From: Victor Blackwell
This is a multi-part message in MIME format.
Test 1  computer 2

107) From: Cwmonty
ok ive had enough.. thanks  but i need to get back my life  so please take me 
off the list.. thanks  Chuck

108) From: John Abbott
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

109) From: jim gundlach
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 $46.34.  I'm happy with what I have now but if there  
were four of you out there ready to make this kind of roaster, I think  
this would be better metal than you could get with the trash cans.   
Someone noted another source of perforated sheet metal that they  
suggested was less expensive, but you have to e-mail for a price quote.  
  Anyway, it would just take a little organization to get a piece, cut  
and redistribute the other three of the pieces.
Jim Gundlach
On Monday, February 10, 2003, at 08:07 PM, Mike McGinness wrote:
<Snip>
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110) From: Joseph A. Feliciani
Although I haven't participated in this discussion, I would definitely be
interested in buying one of the four pieces. In fact, I would  be willing to
pay extra for someone to assemble the cylinder, as I have no metal working
tools at all - just a bbq ready and willing to roast.
Joe
WBII - Modified Bodum Antigua grinder - *$ Protea

111) From: floyd burton
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

112) From: Ed Needham
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
****************************************
**********************************************

113) From: Ed Needham
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

114) From: Ed Needham
Dang...replied to the list when I meant to reply personally.  Sorry.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.com
ed
****************************************
**********************************************

115) From: Joseph A. Feliciani
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

116) From: Barry Jarrett
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.
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117) From: Victor Blackwell
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

118) From: Bob Howell
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

119) From: Oaxaca Charlie
 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>
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120) From: Troy and Alissa Ball
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
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121) From: Rick Farris
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
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122) From: jim gundlach
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>
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123) From: Oaxaca Charlie
--- jim gundlach  wrote:
<Snip>
 Gee, I thought Rick was getting a little soft, not slamming the
lack of subject line...;o)
Charlie
<Snip>
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124) From: Ben Treichel
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>
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125) From: Rick Farris
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
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126) From: Rick Farris
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
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127) From: Ben Treichel
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>
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128) From: David Westebbe
<Snip>
Mosaic, eh?  So yer just a newbie...  :)
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129) From: John Abbott
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

130) From: Prabhakar Ragde
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
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131) From: Rick Farris
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...

132) From: Rick Farris
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
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133) From: Steve Wall
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
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134) From: Rick Farris
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
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135) From: fhopel2911
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.
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136) From: Michael Lloyd
<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

137) From: tk
<>>>Michael, why did you use the Sweet Maria's (greens sellers)

138) From: John Abbott
Anybody need help on setting filters for this guy?

139) From: Scott Jensen
Yes please!  And I will try to limit my comments to that!!
Scott

140) From: John Abbott
What mail program are you using Scott?

141) From: Owen O'Neill
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

142) From: Lee XOC
< 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
---------------------------------

143) From: Paul Goelz
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

144) From: Fred B
: 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

145) From: Kenta Kizawa
Don't know Mike. Who knows what evil lurks.
Webwasher is your friend.
-Kenta
<Snip>

146) From: Jim Schulman
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>

147) From: Bulent Kilic
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

148) From: Chuck the AV-Geek
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.

149) From: D Harvey
This is a multi-part message in MIME format.

150) From: norman szcyrek
Get Paid... With Your Free Email athttp://www.zwallet.com/index.html?user=habscout

151) From: Michael Lloyd

>>It will soon be time to graduate from the sl-90, though it has been a marvelous machine and a grand learning tool.  I want something with far more temperature stability and the E61 group head. I have my eyes, well, ears...on an Isomac Tea.  Odd name for an espresso machine.  Anyone have one?  Any good or bad comments? Dan<< I, too, recently had a severe case of upgrade fever from my Gaggia Espresso.  After doing a great deal of research amongst the Tea, the Livia, the Wega Lyra and the Giotto, I eventually went with the Livia.  One of the main reasons I did not go with the Tea or the Giotto was the exposed E61 head.  I was concerned over the wife, children or cat burning themselves if they brushed up against the head.  If I did not go with the Livia, my next choice would have been the Lyra.

But at this level of machine, I really don't think you can go wrong with any of them.  Many people on coffeegeek praise the Tea, and chriscoffee is consistently mentioned as a very good vendor from whom to purchase one.

Regards,

Michael Lloyd


MSN 8 helps ELIMINATE E-MAIL VIRUSES. Get 2 months FREE*.

152) From: Larry / Pam Fortmuller
<!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
.

153) From: Mark Tosiello
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.

154) From: Finny C Thomas
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

155) From: pfields
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.

156) From: Ed Needham
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
***********************************************

157) From: mikejfoley
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.

158) From: miKe mcKoffee

159) From: Stephen Carey
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>

160) From: Roger and Ruby
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
take me off the mailing list 
PLEASE!

161) From: =?big5?B?s6+n073l?=
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN">
stop sending me emails 

162) From: fizzix
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

163) From: rick A jackson
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

164) From: Angelo
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>

165) From: Steve Walter
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

166) From: dennis staab
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

167) From: miKe mcKoffee

168) From: dluber1
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>

169) From: Ben Treichel
Hey, my nets been down. Its a Betty Crocker, thats why she's a "Hot 
Mama" roaster ;-)
dluber1 wrote:
<Snip>

170) From: Gregg Talton
How long should the Monkey Blend rest?  I'm getting anxious.
Thanks!
Gregg

171) From: Gregg Talton
Thanks!  I'll wait until Sunday night - but it wont be easy.

172) From: Ed Needham
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
***********************************************

173) From: Francois Armantage
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

174) From: Jared Andersson
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

175) From: Richard Stewart
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.

176) From: opulence
          		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

177) From: Tom & Maria - Sweet Maria's Coffee
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

178) From: DEchelbarg
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.  

179) From: Jean
ROFL!!!
Jean  :~D

180) From: Jared Andersson
Jared Andersson
Chanhassen MN (just west of Minneapolis)
 
---------------------------------
Do you Yahoo!?
Yahoo! Photos: High-quality 4x6 digital prints for 25¢

181) From: Rebecca Searcy
Greetings:
Another new member crawling through the coffee roasting wilderness here. =
Becca  in Minneapolis

182) From: gin
Welcome Becca, I know you will enjoy this journey...
ginny
At 02:15 PM 4/27/2004, you wrote:
<Snip>

183) From: Myron Joshua
Welcome Becca,
Another Minneapolitan makes me happy.
Best,
Myron
(Israel...now the Mid-East..born and bred in MPLS...Mid West)

184) From: AlChemist John
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/

185) From: R.N.Kyle
Welcome Becca. It is a wonderful journey. But be warned, life as you knew it
will never be the same.
RK :O)

186) From: Ruth Kohl
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

187) From: Wandering John
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

188) From: Bill Blakely
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

189) From: Wandering John
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

190) From: Ron Sand
I thought roast leg of Troll was traditionally served with mint jelly.
Ron

191) From: Ben Treichel
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)

192) From: Wandering John
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

193) From: Ben Treichel
Wandering John wrote:
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

194) From: Grant Hawthorne
using Sumatra DC from Mpls. Dunn Brothers.

195) From: bemason
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-

196) From: Mark Tosiello
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

197) From: Gary Townsend
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

198) From: Norm Satterly
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.

199) From: John Kahla
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

200) From: Eric Stevenson
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

201) From: Les
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>

202) From: Eric Stevenson
Les,
Checked your roast profiles and mine approximates your city plus.   
Going to try cinnamon and see what happens.
Eric

203) From: Eric Stevenson
Nancy,
You're shaking your head from the invoices... or the coffee?  :  )
Eric

204) From: zigzagmolly
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

205) From: Alchemist John
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/

206) From: Pecan Jim Gundlach
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."

207) From: Eric Stevenson
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

208) From: David Johnson
"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

209) From: Les
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>

210) From: miKe mcKoffee
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

211) From: Angelo
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>

212) From: Tom Ulmer
Here, here. Everything after that is study...

213) From: R.N.Kyle
<Snip>
obsessive, compulsive, behavior, I recognize it because I also have it.:O)
RK

214) From: Alchemist John
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/

215) From: David Johnson
<Snip>
We must share the same karma.

216) From: zigzagmolly
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

217) From: David Johnson
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&sspagenameRK%3AMEWA%3AIT&rd=1It seems like there should be a source on coffee grinders somewhere.

218) From: Brett Mason
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!

219) From: Jared Andersson
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>

220) From: David Johnson
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>

221) From: Jared Andersson
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>

222) From: George Holt
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

223) From: 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

224) From: Jared Andersson
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
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t 
<Snip>
  I
<Snip>
. 
<Snip>
se
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pagename=STRK%3AMEWA%3AIT&rd=1
<Snip>
ns,
<Snip>
s,
<Snip>

225) From: gregcoffeeroast
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

226) From: Wandering Curmudgeon
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>

227) From: MICHAEL JORDAN
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/

228) From: Michael Dhabolt
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>

229) From: Pecan Jim Gundlach
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>

230) From: Brett Mason
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!

231) From: J.W.Bullfrog
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.

232) From: J.W.Bullfrog
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.

233) From: tom ulmer
This has all the makings of a bikini wax...

234) From: tom ulmer
Yes. Go ahead and rip...

235) From: Nancy Kalina
This is a multi-part message in MIME format.
Remove

236) From: Gary Townsend
On 10/25/05, Nancy Kalina  wrote:
<Snip>
*Remove what?*

237) From: Brett Mason
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!

238) From:
OK sure!
ginny
<Snip>

239) From: MMore
Consider it done!

240) From: Matthew Price
On 10/25/05, Gary Townsend  wrote:
<Snip>
Maybe she's just trying to get rid of the annoying HTML formating :)

241) From:
think so?
<Snip>

242) From:
<Snip>
I think it goes much deeper then that.

243) From: Elaine
	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

244) From: Gary Townsend
 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

245) From:
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>

246) From: Elaine
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

247) From: Michael Dhabolt
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)

248) From: Kelly Wilson
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

249) From: an iconoclast
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

250) From: Elaine
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

251) From: Elaine
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

252) From: mIke mcKoffee
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>

253) From: Elaine
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

254) From:
Elaine:
I am sorry to hear about your father. Please tell him that we are sending each of you prayers.
ginny
<Snip>

255) From: mIke mcKoffee
Sorry to hear about your father. Lost both my youngest brother & mother to
cancer last year. 
miKe
<Snip>
<Snip>

256) From: Elaine
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

257) From: Elaine
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

258) From: Lissa
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_

259) From: Ed Needham
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)
*********************

260) From: Sandy Andina
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'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
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'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:

These days it is tough, = at least for

me, to find Asian restaurants that serve Asian = styled

coffee. 

= = --Apple-Mail-50--671334391--

261) From: Elaine
'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

262) From: Frank Fairchild
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

263) From: Ron Feroni

264) From: John David Huddle
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

265) From: J.W.Bullfrog
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.

266) From: coffee
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?

267) From: J.W.Bullfrog
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.

268) From: coffee
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>

269) From: mIke mcKoffee
Could be the pump is going out. 
miKe 
<Snip>

270) From: coffee
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>

271) From: Aaron
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

272) From: Elaine
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

273) From: Earbud1
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

274) From: Ed Needham
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)
*********************

275) From: Sandy Andina
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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
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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:

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.

= = --Apple-Mail-68-594171390--

276) From: Ed Needham
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)
*********************

277) From: raymanowen
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 

278) From: Ed Needham
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)
*********************

279) From: Sandy Andina
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In my experience, Brazilians need to be roasted gently to a City or  
City+ at most, or they go ashy.
Sandy
www.sandyandina.com
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In my experience, Brazilians need to be roasted gently to a City or City+ at most, or they go ashy.
 Sandywww.sandyandina.com
--Apple-Mail-15-849082879--

280) From: Brett Mason
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!

281) From: Sandy Andina
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They swear quite colorfully in Portuguese, too.
On Mar 14, 2006, at 1:55 PM, Brett Mason wrote:
<Snip>
Sandy
www.sandyandina.com
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They swear quite colorfully in =
Portuguese, too.
On Mar 14, 2006, at 1:55 PM, Brett Mason =
wrote:
They get really pissed too. Much = above 105 degrees and they get feverish... On 3/14/06, Sandy Andina <sandraandina> = wrote: In my = experience, Brazilians need to be roasted gently to a City or City+ = atmost, or they go = ashy. = --Apple-Mail-19-853198349--

282) From: Martina Augustinova
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

283) From: Angelo
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

284) From: Maine Nielsen
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.

285) From: Vicki Smith
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>

286) From: miKe mcKoffee
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.

287) From: Justin Marquez
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)

288) From: Jim Whitesell
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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
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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--

289) From: Pete
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. 

290) From: miKe mcKoffee
	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.

291) From: Justin Marquez
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)

292) From:
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

293) From: Janet Christensen
--Apple-Mail-3--883570677
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	charset-ASCII;
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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;
	charsetO-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?
 

= --Apple-Mail-3--883570677--

294) From: Jim Russell
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

295) From: Barry Luterman
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.

296) From: L. Michael Fraley, MD
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=

297) From: MichaelB
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

298) From: Brian Fowler
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

299) From: Cameron Forde
Tom has kindly provided some suggestions...http://www.sweetmarias.com/prod.espresso.shtml#knockboxCameron
On 2/13/07, Brian Fowler  wrote:
<Snip>
-- 
-- ceforde

300) From: Brett Mason
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

301) From: Brian Fowler
This is a multi-part message in MIME format.
Irony is a beautiful thing.

302) From: Bob Holland
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

303) From: Aaron
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

304) From: McConnel
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>

305) From: derbyrm
Sounds like you have a "fillister head" screw.  (see http://www.fastener-express.com/index.asp?PageActionEWCATS&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?MerchantIDT01229&Action=Catalog&Type=Product&ID`345
It will also clean up slightly damaged threads.
Roger
derbyrmhttp://home.insightbb.com/~derbyrm

306) From: stereoplegic
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>

307) From: Floyd Lozano
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>

308) From: Mejia, Carlos
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

309) From: Kevin Cooper

310) From: Jim Carter
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

311) From: john nanavati
definitely does not qualify for a dead horse.
On 5/8/07, Kevin Cooper  wrote:
<Snip>
John Nanavati, DHI, CIT
Plainfield, New Jersey

312) From: Larry Johnson
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

313) From: Mark J Bergh
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)

314) From: Brett Mason
None
<Snip>

315) From: miKe mcKoffee
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?

316) From: Alchemist John
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/

317) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
no subject no text?
Dennis
 
 

318) From: Stephanie Baker
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>

319) From: miKe mcKoffee
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>

320) From: miKe mcKoffee
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>

321) From: Patrick S. Harper
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>

322) From:
GOT ME...
good work Kevin!!!
ginny
---- Kevin Cooper  wrote: 
<Snip>

323) From: Lynne Biziewski
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>

324) From: Aaron
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

325) From: Brett Mason
If that does happen, a man is still wrong somewhere...
Brett
On 5/9/07, Aaron  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

326) From: Beth Henkels
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

327) From: Mark Bartkowiak
This is a multi-part message in MIME format.
and does the bear stop eating the pope?

328) From: Beth Henkels
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?

329) From: Aaron
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

330) From: Jeffrey Dobrowski
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.

331) From: Jeffrey Dobrowski
amen tom.

332) From: Wayne
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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
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	charsetO-8859-1
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--

333) From: miKe mcKoffee
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

334) From: Rich M
--Apple-Mail-3-101481586
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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
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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:
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--

335) From: Larry Johnson
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

336) From: Aaron
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

337) From: Rich M
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Larry-
My roasting notebook is at work. I work next on Tuesday and will get  
home Wednesday morning. I'll get that profile over to you on  
Wednesday, along with all my rookie observations on color, smell,  
amount, etc.
Rich M
On May 27, 2007, at 10:13 AM, Larry Johnson wrote:
<Snip>
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Larry-My roasting notebook =
is at work. I work next on Tuesday and will get home Wednesday morning. =
I'll get that profile over to you on Wednesday, along with all my rookie =
observations on color, smell, amount, etc. 
Rich M On May = 27, 2007, at 10:13 AM, Larry Johnson wrote:
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 <rmatiszik> = wrote: 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 -- = Larry J Never give a party if you will be the most = interesting person there.  -   Mickey = Friedman = homeroast mailing list http://li=sts.sweetmarias.com/mailman/listinfo/homeroast To change your = personal list settings (digest options, vacations, unsvbscribes) go to = http://=sweetmarias.com/maillistinfo.html#personalsettings<= BR>= --Apple-Mail-3-125539264--

338) From: Larry Johnson
That's fine, no hurry. I'm not roasting Kona right away; I still have Sore
Nuggets. I mean, I still have Mysore Nuggets to drink.
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

339) From: Patrick Cameron
This is a multi-part message in MIME format.
I am a newbie to the forum. I would like the misty valley very much. =
thanks

340) From: raymanowen
Hi, Patrick-
We all have to go through a learning curve. Everyone here started out new.
One thing I learned early was that the little package of green coffee that I
happened to roast properly out of a sample assortment was getting smaller.
No sweat- when it runs out in a few days, I've got the label, I'll just
order more.
Oh, Hell- I am out of it and I want more now. Hmmm- I've got 7 more
different origins in my Stash, and this one looks interesting. And so it
goes.
The offering list is not static. Do a test roast and taste ASAP. Order
Fivers of a couple of your faves because, guess what? If you don't, they
won't be there, and the very next harvest might not even make the cut.
Cheers -RayO, aka Opa!
Got Grinder?

341) From: Sandy Andina
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I bought an Espro, thinking that perhaps I hadn't been tamping hard  
enough--but 30# is a lot gentler than I thought!
On Aug 30, 2007, at 8:39 PM, thirddayhomeroaster wrote:
I came across an automatic tamper-someone suggested it a few weeks  
ago.  It's like a regular tamper, but when you push 30#, it clicks so  
you know you are done.  It eliminates one of the varialbes of getting  
a good shot.
TIM
Sandy
www.sandyandina.com
www.sass-music.com
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I bought an Espro, thinking that perhaps I hadn't been =
tamping hard enough--but 30# is a lot gentler than I =
thought!On Aug 30, 2007, at 8:39 PM, =
thirddayhomeroaster =
wrote:I came across an automatic tamper-someone suggested it a few =
weeks ago.  It's like a regular tamper, but when you push 30#, it =
clicks so you know you are done.  It eliminates one of the varialbes =
of getting a good shot.TIM 
 Sandywww.sass-music.com
= = --Apple-Mail-118--178373945--

342) From: John Brown
i watched a TV show this morning on the food channel
about espresso the show was good eats with Alton Brown.
he talked about tamping the grounds but he said it was best to tamp from 
40 to 60 pounds pressure  use a bath room scale to be sure of the 
tamping pressure
Sandy Andina wrote:
<Snip>

343) From: Tim Deines
Yeah, I'm pretty sure I'm applying more than 30-40#.  And even with my Rocky
dialed way down, at 4 or 5 say, I sometimes get overextraction.  But aren't
all these rules meant to be broken, the important thing being the good shot,
by any means necessary?  As someone before implied, with each bean and roast
everything begins anew.  That's the beauty of the hobby for me at this
point.  The owl of Minerva flies at dusk!
On 8/31/07 3:17 PM, "John Brown"  wrote:
<Snip>

344) From: Larry Johnson
Alton's a good ol' boy, but he's a better cook than barista.
On 8/31/07, John Brown  wrote:
<Snip>
-- 
Larry J

345) From: Sandy Andina
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I usually tamp till I hear the click and then some.  My guess is that  
my tamp is about 45-50Lb.
On Aug 31, 2007, at 2:17 PM, John Brown wrote:
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
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I usually tamp till I hear the click and then some.  My guess is that =
my tamp is about 45-50Lb.
On Aug 31, 2007, at 2:17 PM, John =
Brown wrote:
i watched a TV show this morning = on the food channelabout espresso the show was = good eats with Alton Brown.he talked = about tamping the grounds but he said it was best to tamp from 40 to 60 = pounds pressure  use a = bath room scale to be sure of the tamping pressure = Sandywww.sass-music.com
= = --Apple-Mail-120--170795057--

346) From: Floyd Lozano
I had to go to +3 or +2 to get a fine enough grind on my Rocky to prevent
overextraction.  I finally solved that problem though - bought a Mazzer
Super Jolly with 2 years of use and maybe 40lbs of coffee ground through it
for $350 from a failed coffee shop.  That thing rocks, but it dwarfs my puny
Gaggia Evolution.  Point is, you may have to go even finer on the grind to
prevent overextraction, just depends!
-F
On 8/31/07, Tim Deines  wrote:
<Snip>

347) From: Tim Deines
<Snip>
this format, some or all of this message may not be legible.
I was able to choke Silvia (I¹m not being misogynistic) by dialing Rocky wa=
y
down and tamping hardly at all.  I gleaned from Ed¹s post that this means
the grinder is capable of proper espresso grind?  But while I like the Rock=
y
a lot, I can see one reason why one might upgrade‹stepless control over the
grind.  I may try one of those stepless modifications I¹ve seen....
Aside:  I¹m new to this game, but I¹m already amazed at the variation in
grind required with change of bean/roast.  I assumed that if the grinder wa=
s
standarized, then the grind would respond to the water pressure in a
standardized way.  That¹s obviously way wrong!
On 9/1/07 9:34 PM, "Floyd Lozano"  wrote:
<Snip>
uper
<Snip>
 $350
<Snip>
a
<Snip>
nt
<Snip>
ocky
<Snip>

348) From: Homeroaster
I've heard stories of baristas having to recalibrate their grind after a
storm front passes through.

349) From: stereoplegic
baristas should be checking their grind @ least every morning before 
they open up shop.
Homeroaster wrote:
<Snip>

350) From: David Liguori
Frank Fairchild wrote:
<Snip>
If you wish to pick brains and have your questions answered, I suggest 
not hijacking threads--particularly one whose subject heading is "no 
subject", initiated by someone who apparently wishes to be removed from 
this list.

351) From: Stephen Jeffcoat
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Regarding #1, I think there are a number of variables that go into a  
need for resting a roast.  Something like La Minita roasted to City  
benefits from a resting period in my opinion.  Try smelling the beans  =
immediately after they are roasted and cooled.  Then smell them again  =
after a 24-48 hour rest.  I detect a major difference which tells me  
that something is happening during this time.  The same holds true  
for Panama Esmeralda Especial - Gesha Cultivar in my experience.  I  
like a 4-5 day rest on it when roasted at City+ or so.  At the same  
time I will admit to really enjoying some roasts with as little as 12  =
hours rest.  One example was mentioned already: Guatemala - Finca San  =
José Ocaña.  I am currently using the Gene Cafe but had similar  
results with the Hearthware Precision.  I'll be curious to hear what  
others have to say about this.  Thanks for bringing this topic up for  =
discussion.
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
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Regarding #1, I think there =
are a number of variables that go into a need for resting a roast.  =
Something like La Minita roasted to City benefits from a resting period =
in my opinion.  Try smelling the beans immediately after they are =
roasted and cooled.  Then smell them again after a 24-48 hour rest.  =
I detect a major difference which tells me that something is happening =
during this time.  The same holds true for Panama Esmeralda Especial - =
Gesha Cultivar in my experience.  I like a 4-5 day rest on it when =
roasted at City+ or so.  At the same time I will admit to really =
enjoying some roasts with as little as 12 hours rest.  One example was =
mentioned already: Guatemala - Finca San José Ocaña.  I am =
currently using the Gene Cafe but had similar results with the =
Hearthware Precision.  I'll be curious to hear what others have to say =
about this.  Thanks for bringing this topic up for =
discussion.
From: Kevin Creason <ckevinj>Date: September 5, 2007 6:45:34 PM = CDTTo: homeroast= s.comSubject: +resting = period (was 1st roast with IR2 )Reply-To: = homeroast= s.com >  1. = 1st roast with IR2 (Robert Gulley)>  Re: = 1st roast with IR2 (Stephen Carey) >Found my logs, the Guatemala Chimeltenango - San = Jose Ocano, is wonderful, even after 18 hours rest - I couldn't wait for = 24 hours. I'm not a = expert, I've only been roasting since December-- Aromaroast, Popperies = (I & II, mostly modified), and a modified IR2. I still don't yet = know what my favorite roast color is-- it was French, but now its = not. I'm going to make two controversial statements-- and = welcome feedback but no flames because I a definitely still a novice. = Lead me to wisdom and understanding, not to the sale on fire retardant = suits! 1. But I don't really buy into the resting = period....  I don't think it improves the aroma or flavor to wait 24 = or 48 hours.So anyway, my questions is-- = does the resting period play into "smoky" drum roasts more so than air = roasts?I have no experience with drum = roasting, but it sure seems to me that my air-roasted coffee starts = losing those interesting flavors the next day, certainly two days later. = So maybe the resting period is more necessary for roasts in drums that = need to desmokify themselves a little.Someone = close to me who will remain unpronouned and unnamed to protect myself = maintains that brews from immediately roasted beans give her, um,  = gas. I can't imagine that-- ground beans should be degassed. = Right? 2. And I'm = still not convinced that longer roasting is better with air roasters. = That I'm sure shocks more experienced roasters.But like the person with the recent post (sorry, = forgot and deleted the message) my Popperies and even my IR2 roast so = fast that I have had extremely difficult trouble getting long roast = times without having flat/baked beans or charcoal.That's why I made the hold down "spring" for my = IR2's chaff collector without the top unit-- now I can move more air and = get my roasts out to 10 minutes and probably more. But I'm not sure its = better-- I need more testing and comparisons to the super quick roasts = in the various Popperies (under 7 minutes on the long side).I have a Poppery I, that was pulling so much power = that the power cord could burn me. Scary fire hazard indeed.... so I = split the blower and heater on separate circuits with a dimmer switch on = the blower and that seems to help, but still wasn't able to get roasts = beyond 6 minutes without a whole lot of manual cycling of the heater on = and off.I have a Poppery II (all = whitish, or was before the coffee oils) that blew beans everywhere so I = did the soup can mod. I can extend roasts up to 6 minutes with I think 3 = oz of beans, it might have been less to get it that long.I have an all black Poppery II with no mods yet. I = can extend roasts up to 6 minutes on 3 oz of beans with careful = application and removal of the hood.I haven't = used the Aromaroast since winter when I had to put it in a box to get to = Vienna. I made bad charcoal once and popped the thermal fuse, but I have = replaced that. All of these (except Aromaroast) will go to French = or even Spanish in 6 minutes before I started modifying and changing = things around. Since I've started getting longer roasters I think I've = lost some of those bright flavors, i.e., flat or baked.... or maybe not, = maybe  I need to do a quick roast and compare bean to bean. Help & insight, oh wise roasters, or agreement = with my outlandish theories?
= --Apple-Mail-1-283548979--

352) From: Cookie (Ann-Marie)
I don't doubt it. I have to recalibrate my head.
   Cookie
 
 
http=
://cookiestitches.blogspot.com
----- Original Message ----
Fro=
m: Homeroaster 
To: homeroast=
Sent: Saturday, September 1, 2007 10:59:20 PM
Subject: Re: +(no subjec=
t)
I've heard stories of baristas having to recalibrate their grind=
 after a
storm front passes through.

353) From: Larry Johnson
Cookie, I realize you're new to the list, but proper etiquette dictates tha=
t
you issue a "spew alert" before delivering a line like that.
Larry *cleaning coffee off his monitor screen* J
On 9/6/07, Cookie (Ann-Marie)  wrote:
<Snip>
 in
<Snip>

354) From: Cookie (Ann-Marie)
Oh, sorry. On my corgi owners group we have all developed an arms length st=
yle of email reading that allows us to sit far back from delicate electroni=
c equipment. Most of us also have a furry dog on our laps to catch "spewage=
". I will have to remember that home roasters are a more refined breed!
 =
  Cookie, who also lives with a man who doesn't think she is all that funny=
. Cute, maybe, funny, no.
 
 http://cookiestitches.blogspot.com=
----- Original Message ----
From: Larry Johnson 
To: homeroast
Sent: Thursday, September 6,=
 2007 2:34:49 PM
Subject: Re: +(no subject)
Cookie, I realize you=
're new to the list, but proper etiquette dictates that you issue a "spew a=
lert" before delivering a line like that. 
 
Larry *cleaning coffee off=
 his monitor screen* J
 
On 9/6/07, Cookie (Ann-Marie)  wrote: 
I don't doubt it. I have to recalibrate my head.
   Cookie=
 
 http://cookiestitches.blogspot.com----- Original Mes=
sage ----
From: Homeroaster < ed>
To: homeroast=
weetmarias.com
Sent: Saturday, September 1, 2007 10:59:20 PM 
Subject: =
Re: +(no subject)
I've heard stories of baristas having to recalibr=
ate their grind after a
storm front passes through.
----- Original M=
essage ----- 
From: "Tim Deines"
To: < homeroast>=
Sent: Saturday, September 01, 2007 10:36 PM
Subject: Re: +(no subject)=
Aside:  I¹m new to this game, but I¹m already amazed at the=
 variation in
grind required with change of bean/roast.  I assumed that i=
f the grinder was 
standarized, then the grind would respond to the water=
 pressure in a
standardized way.  That¹s obviously way wrong!=
homeroast mailing list
http=
://lists.sweetmarias.com/mailman/listinfo/homeroast
To change your person=
al list settings (digest options, vacations, unsvbscribes) go tohttp://swe=etmarias.com/maillistinfo.html#personalsettings

355) From: eric estes
Hi All:
 
Question on storage - has or is anyone using any of the vacuum sealing mach=
ines out there for post roast storage?  I had one years ago, and was thinki=
ng that the jars that came with it might work well.
 
ps.. thanks for the input on the question of a good drip machine - I went w=
ith the technivorm and it's most excellent.
Climb to the top of the charts!  Play Star Shuffle:  the word scramble =
challenge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t=

356) From: Brett Mason
Yeah - I use a hoover, but the coffee gets mixed in with the rest of the
dust in the vacuum bag....
Not really ...  Carnack the Magnificent sees a foodsaver discussion
coming...
Brett
On 10/13/07, eric estes  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

357) From: Eddie Dove
Eric,
Brett has a line of glass jars that work very well with the FoodSaver
if you have the attachment.  I used to do this, but my CRS has gotten
better.  Do note that right after roasting, the container will "lose"
its "vacuum" due to the CO2 gas being released from the beans.
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 10/13/07, Brett Mason  wrote:
<Snip>

358) From: Rich
Either that (foodsaver discussion) or the periodic discussion of OT posts.....  So, is (no subject) off 
topic?
I vote for Mason jars.  And if you do not like them then Kerr jars.
--Original Message Text---
From: Brett Mason
Date: Sat, 13 Oct 2007 19:18:00 -0500
Yeah - I use a hoover, but the coffee gets mixed in with the rest of the dust in the vacuum bag....
Not really ...  Carnack the Magnificent sees a foodsaver discussion coming...
Brett
On 10/13/07, eric estes  wrote: Hi All:
Question on storage - has or is anyone using any of the vacuum sealing machines out there for post 
roast storage?  I had one years ago, and was thinking that the jars that came with it might work well.
ps.. thanks for the input on the question of a good drip machine - I went with the technivorm and it's 
most excellent.
Climb to the top of the charts!  Play Star Shuffle:  the word scramble challenge with star power. Play 
Now!
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

359) From: gin
you must know that no subject is OT Rich,
ginny
just call me MA
---- Rich  wrote: 
<Snip>

360) From: eric estes
To any who may know -  The caution against dark roasts with the Behmor - ar=
e we talking no darker than city - city+ or can we safely go to full city o=
r full city +?
Climb to the top of the charts!  Play Star Shuffle:  the word scramble =
challenge with star power.http://club.live.com/star_shuffle.aspx?icid=starshuffle_wlmailtextlink_oc=t=

361) From: Patrick R. Sklenar
eric estes wrote:
<Snip>
   http://www.sweetmarias.com/prod.behmor3_roast_quality.shtmlbased on the write up on Sweet Maria's, it sounds like the issue is in ">http://www.sweetmarias.com/prod.behmor2_use.shtml   http://www.sweetmarias.com/prod.behmor3_roast_quality.shtmlbased on the write up on Sweet Maria's, it sounds like the issue is in 
the post FC+ range of Vienna to French.  Sounds like FC & FC+ should be 
doable.  Although I suspect there are some beans that may be more 
difficult to get there.
pat----

362) From: eric estes
Yah, that is how it sounded to me too
 
 
<Snip>
 +(no subject)> Date: Mon, 12 Nov 2007 21:04:51 -0500> > eric estes wrote:>=
 > The caution against dark roasts with the Behmor - are we talking no > > =
darker than city - city+ or can we safely go to full city or full city +? >=
 >http://www.sweetmarias.com/prod.behmor2_use.shtml>http://www.sweetmaria=
s.com/prod.behmor3_roast_quality.shtml> > based on the write up on Sweet Ma=
ria's, it sounds like the issue is in > the post FC+ range of Vienna to Fre=
nch. Sounds like FC & FC+ should be > doable. Although I suspect there are =
some beans that may be more > difficult to get there.> > pat---->=> homeroast mailing list>http://list=s.sweetmarias.com/mailman/listinfo/homeroast> To change your personal list =
settings (digest options, vacations, unsvbscribes) go tohttp://sweetmarias=.com/maillistinfo.html#personalsettings
Help yourself to FREE treats served up daily at the Messenger Café. Stop =
by today.http://www.cafemessenger.com/info/info_sweetstuff2.html?ocid=TXT_TAGLM_Oc=tWLtagline=

363) From: Alchemist John
Rolling 2nd.  I think the "official" recommendation is no further 
than 10-15 seconds into 2nd.
At 17:53 11/12/2007, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

364) From: raymanowen
I know nothing about the Behmor roaster, but there would be no prohibition
going to the darker roasts- maybe it's just difficult if you have to deal
with extension cords and other poor wiring.
Pick the location for the roaster; no extension cords to reach it and no
electrical octopus or three prong adapters. Take an electric toaster and
plug it in to the roaster's outlet. Measure the outlet voltage while the
toaster is heating. (A 1600+ watt hair dryer would suffice for the test.)
If the circuit is 115v or higher under load, you'll be able to roast just
fine.
If it's 120v or higher under load, the darker roasts will be easy too.
If the circuit is around 110 volts at the outlet under load, the roasting is
taking place in the wiring somewhere, and I would advise you to abandon the
idea or keep 911 on speed dial while you're roasting.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Nov 12, 2007 6:53 PM, eric estes  wrote:
<Snip>

365) From: Brett Mason
"Only YOU can prevent forest fires" - Smokey Bear
So if you own a Behmor, and you like dark, use less beans.  This will help
you manage the heat, and not burn anything down...  Do a few roasts in the
garage until you understand how mass+heat+fan=TurboJet...
A little less beans will help get you only a dark roast...
Brett
On Nov 12, 2007 7:53 PM, eric estes  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

366) From: Les
For all of you dark roasters who are worried about the Behmor, I know of one
roast that went to the 3rd crack.  The smoke suppressor was totally
overwhelmed and the one pound of beans didn't weigh much more than 8 oz when
it was done!  Joe doesn't recommend that dark, but it can be done.  As
Alchemist John clearly pointed out, the problem is controlling the roast
when it goes super dark, not getting there.  There is a lot of heat in a
pound of beans.
Les
On Nov 12, 2007 7:21 PM, Brett Mason  wrote:
<Snip>

367) From: ellen howlett
Hi.  I've been just reading for a month;  not in the same league as most of the posters.  I only just found out it was possible to get green beans and roast them, while I was researching yet another type of coffee paraphenalia that I didn't currently own..yup, I'm a closeted lifelong coffee nut.  So I have increased my stash of brewers by two vacuum pots and an electric moka pot, and a boilertype espresso pot which is in a box by the front door (going,going...).  Anyhow, I brew coffee at home, and have had maybe four cups of Starbucks since they opened (at the behest of whoever was with me on those days).  When I rarely go visiting I'm likely to bring a bag of coffee if there's any possibility the person has nothing to brew except some yummy "flavored" dreck.
I was impressed that *$s sure did put some coffee in the brew, but I didn't know much about roasts.
Anyway, I found SM because their tutorials were mentioned here and there, and everybody who wrote a tutorial website mentioned that they acquired their beans from Sweet Maria's.  Pretty high praise really.  So I put away my natural reservations, and bought a sample package, and a few # of whatever looked good.  The very first batch was in a fryingpan on the carport with my convection oven on top...I thought this one up myself...but it shut off thermostatically, at about 350 or 400 degrees.  Of course it baked and didn't roast so undaunted I dragged out a hotplate.  I think it was usable (the coffee that is), only because I am very frugal.  I had as a cooling aid, an electric airbed pump (which is a pretty good portable source of cooling air someone might try if they want a positive pressure instead of a shop vac).
The next batch, some pretty little peaberries, I used a heatgun and dogbowl.   I had read there would be smoke, and I guess it was an overcompensation for the pale starchy first batch, because I just sat there stirring while I watched them get "really" shiny and dark.  Fortunately I didn't have to make the decision to throw em away, since I had a clumsy moment and spilled them in  the laundry room.  Well, most of them.  I ground some in my little burr grinder, and they were so degraded that they gummed it up.  Charcoal, almost, but I don't do any grilling nowadays.  
The third batch was the Cameroon Caplavi Java.  It was the most heavenly coffee, eye-rollingly fragrant, and smooth and rich.  I roasted it to city+ or maybe full city.   I remember the name of it  because  it  was so  good, but I gave it to my  neighbor whom I  hardly  knew  (apparently  a  good  karma  producer;  she  came to my  door with a covered  dish on  Thanksgiving).
I hope you'll forgive me  for  rambling on but I suppose it's not as much work to read this as it is for me to write it.  I wanted to introduce myself.  I am  a thriftstore shopper (just one step up from the curb), an old hippy (the sixties version) and am striving to be low tech in all things while being yet a fan of the Rube Goldberg school.  I've graduated to a hot air popper, for the nonce, and am grinding in a cast iron Enterprise crank coffeegrinder which was very high tech when it first came out.  I get a bit disappointed if I see smoke at the roast but I like to hear just a bit of the second crack if possible.  I basically use my eyes and my nose to control the process, along with a couple of metal spoons I can swap out for heatsinks if things should get too hot.  I think it's city+ I'm generally aiming for;  maybe full city.  I've accepted that the roast isn't always pretty and consistent;  if I wait for that to happen I may end up with a darker roast than I want.
This Cameroon java coffee, each time I sampled it (and I kept gamely sampling it til the third day when I knew for sure I had to get it away from me) had an immediate effect of making me feel sort of anxious and jittery.  I haven't noticed anyone discussing the benefits of caffiene, and I didn't really want to, but I feel sure someone will know what I'm getting at.  I am a coffee drinker, like no one I know. 24/7.  
I have to be very careful what I ingest, or breathe or bathe in because I have some health problems along with  neurologic and cognitive issues that could be equated with multiple chemical sensitivities.  I don't get out very much and my energy level is low.  Good days sometimes for which I am very grateful, and my mind is very busy.
Coffee is my drug of choice and agrees with me well, generally, yet I,m thinking that maybe I'd better keep to the FTO varieties (I was drinking Folgers Gourmet Supreme since about 1997, but the quality of that was not making me happy;  it was just tolerable if I tweaked the grind a bit and used plenty of it). Bigcoffee only knows what chemicals could have been found on that stuff!  
I want to know if anyone here who doesn't think I'm a crank has ever had a similar problem, and if I need to steer clear of Java types.  Okay, I'm right here; of course you think I'm a crank.  That's the price I must pay for coming out.  I do not mean to malign any coffee without giving it a fair trial, but I can't afford to experiment too much, either ($).  Does anybody know (this would be funny if it weren't so...) anything that could help me out?
This is a one time query,  I really don't write very much or at least not very often.  I just didn't know who else to ask.  And I wanted y'all to know there's another nut lurking out here.   Ellen
---------------------------------
Looking for last minute shopping deals?  Find them fast with Yahoo! Search.

368) From: Brett Mason
Welcome Ellen - we're glad you are here...  As to your experience, it all
qualifies,a nd you have much to add...
What's your favorite brewer?
What's your favorite grinder?
What is your best thrift-store find so far?
What are you looking for next?
Welcome again!
Brett
On 12/10/07, ellen howlett  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

369) From: Brian Kamnetz
Hi Ellen. Welcome to good coffee, and to the list. I enjoyed reading
your post; reminded me a lot of when I started roasting. I went from
HG/DB to popper and now am back to HG/DB, only with a much more
powerful HG.
Good luck and hope to hear from you often.
Brian
On Dec 10, 2007 9:33 AM, ellen howlett  wrote:
<Snip>

370) From: Frank Awbrey
"Cranks" WELCOME!!! :>) here.
There is always SM's decaff. Can't beat the flavor if you need the coffee
but want to cut back on the caffeine. I drink two cups of Joe in the morning
(leaded) and if I want something for in the evening, I drink a cup of the
unleaded. SM's decaff tastes much different than the old store bought
canned/jar decaff.
I actually can't really taste any difference between the regular and decaff
from SM.
On 12/10/07, ellen howlett  wrote:
<Snip>
-- 
Frank
"Still the one"

371) From: Kamran
This is a multi-part message in MIME format.
Hi this is my first post although I look in here for help and suggestions
often.
I have been roasting in a stovetop popper for two years and sometimes I use
my air popper which I have modified, made a chaff collector for it and
extended the chamber. With exception of few problems I am happy with the way
my roasts come out.
Recently I got an itch for GeneCafe. Now why would I need a GeneCafe? FYI I
don't mind the labor, cranking and cleaning.  Appreciate your suggestions.
Thanks Kamran.

372) From: miKe mcKoffee
Welcome to the List in de-Lurking mode.
My crystal ball broke so I give up, why do you 'need' a GeneCafe if you're
happy with your roast methods now?
What are the exceptions to your roast happiness? Have you compared your
roasts to other roast methods of the same beans?
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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 Kamran 
	Sent: Monday, December 17, 2007 7:41 PM
	Hi this is my first post although I look in here for help and
suggestions often.
	I have been roasting in a stovetop popper for two years and
sometimes I use my air popper which I have modified, made a chaff collector
for it and extended the chamber. With exception of few problems I am happy
with the way my roasts come out.
	Recently I got an itch for GeneCafe. Now why would I need a
GeneCafe? FYI I don't mind the labor, cranking and cleaning.  Appreciate
your suggestions. Thanks Kamran.

373) From:
Did everybody catch the New Yorker cartoon in which a feline hostess informs 
her feline guests that "We roast our own catnnip?"  Sweet Maria's may be 
even  more influential than you thought!

374) From: Fletcher ThorneThomsen
Help!!  Get me off the homeroast list!
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

375) From: Rich
The act of unsubscribing is a DIY thing.  The link is at the bottom of 
this message.  The one that starts withhttp://lists......Fletcher ThorneThomsen wrote:
<Snip>
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376) From: Brett Mason
Fletcher - drink a lot of Folgers - it will help you kick the habit!
Brett
On Mon, Mar 3, 2008 at 8:32 PM, Fletcher ThorneThomsen <
ftt> wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

377) From: Bob Hazen
Oh Noooooo.....  Not agaaiiiinnn.....  Didn't we just get through 1727.2 
posts on this very subject?

378) From: Brett Mason
Fletcher - drink a lot of Folgers - it will help you kick the habit!
1728
Brett
On Mon, Mar 3, 2008 at 9:37 PM, Bob Hazen  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

379) From: Lynne
Now poor Fletcher is going to have thousands more emails in his box...
On Mon, Mar 3, 2008 at 10:39 PM, Brett Mason  wrote:
<Snip>
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380) From: Brett Mason
1730
Read the last line, Fletch!  You TOO can UNSUBSCRIBE!
Brett
On 3/4/08, Lynne  wrote:
<Snip>
-- 
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Bretthttp://homeroast.freeservers.comHomeroast mailing list
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381) From: Kevin
Or you can stick around to learn how to roast and brew great coffee.  The
choice is yours!
1731
Kevin
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382) From: miKe mcKoffee
I'm still looking for that half post IIRC 1727.5:-)  
1732.5
miKe
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383) From: Brett Mason
Hey Fletcher, you could have had an amazing array of great coffee by now....
1733.51(a)
Brett
On 3/4/08, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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384) From: Allon Stern
Hey, why keep it rational? It's about passion!
552 * pi
-
allon
On Mar 4, 2008, at 1:58 PM, Brett Mason wrote:
<Snip>
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385) From: Judith Mateo
who homeroast
Homeroast mailing list
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386) From: Dave
I homeroast.
On Fri, Apr 11, 2008 at 12:14 PM, Judith Mateo  wrote:
<Snip>
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
Homeroast mailing list
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387) From: Lynne
you homeroast
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388) From: Dave
We ALL homeroast...
On Fri, Apr 11, 2008 at 12:26 PM, Lynne  wrote:
<Snip>
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
Homeroast mailing list
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389) From: Les
To be very precise, I garage roast.
Les
On 4/11/08, Dave  wrote:
<Snip>
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390) From: Dennis & Marjorie True
O O O ... ME ME ME!!!!!
I homeroast!!!
(and Ship Roast.... and in July I'll be Cuban Roasting - Yes I'm headed 
to Gitmo for a year)
I do believe that it will be time for me to get that Bemor to take with me
Dennis
Cuban bound!
Judith Mateo wrote:
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391) From: Seth Grandeau
Don't want the smoke to give away your position?
On 4/11/08, Dennis & Marjorie True  wrote:
<Snip>
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392) From: Dennis & Marjorie True
Nope... not that just think a 1# electric will be easier to use not to 
mention I'm not planning on suppling the prisoners
(NOBODY IS ALLOWED TO SHARE POLITICAL VIEWS ON GITMO HERE!!!! -this 
means you too Brett!)
I had the choice of IRAQ or GITMO and I figured that GITMO would be at 
least a bit safer for my last year before I retire)
Dennis
Seth Grandeau wrote:
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393) From: Seth Grandeau
Safe journey!
On 4/11/08, Dennis & Marjorie True  wrote:
<Snip>
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394) From: Sandy Andina
Tell me--is it considered torture to let the detainees smell the  
coffee roasting but not give them any? 
On Apr 11, 2008, at 4:21 PM, Dennis & Marjorie True wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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395) From: raymanowen
Cuba Libre! 
You Dog
On Fri, Apr 11, 2008 at 3:21 PM, Dennis & Marjorie True 
wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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396) From: denis bordeleau
CkluIHRoZSBtdWx0aXBsZSBidXQgbGltaXRlZCBjaG9pY2Ugb2YgZ29vZCBlc3ByZXNzbyBtYWNo
aW5lcywgb25lIHNob3VsZCBub3QgZm9yZ2V0IHRoZSBFQ00gR2lvdHRvLiBDb2ZmZWVHZWVrUmV2
aWV3cyBzYWlkIGNoZWFwIHBsYXN0aWMgY3VwIGZlbmNlIGZvciB0aGUgY29ucyBidXQgYSBsb3Qg
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b2sgYXQgMXN0IGxpbmUgZXF1aXBtZW50IHNpdGXCoCBhYm91dCB0aGUgRUNNIEdpb3R0byBtb2Rl
bHMgdGhleSBzZWxswqBhbmQgUm9ja2V0IEVzcHJlc3NvIE1pbGFubyBzaXRlLCBib3JuIGZyb20g
dGhlIGl0YWxpYW4ta2l3aSBqb2ludCB2ZW50dXJlIHdoZW4gRUNNIHNwaW4gb3V0IHRoZSBob21l
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bmcgbWUgYWdhaW4uwqAgSSB0aGluayBJIGFtIGEgbGl0dGxlIGJpdCBtaXhlZCB1cCBmb3IgdG9k
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eS9tYWluLnBocD9nMl9pdGVtSWQ9NzgyMA==

397) From:
Thanks denis
Dean De Crisce
Sent from a Treo phone.

398) From: miKe mcKoffee
A dual boiler machine with the same size steam boiler, same steam boiler
heater, same steam wand and tip will have the same steam capability as a HX
machine with same boiler configuration. A dual boiler is NOT necessarily
inherently more shot stable than a HX machine. Depends on the DB and depends
on the HX machines in question. Some HX machines are more shot temp stable
than some DB machines. =
Three manufacturer's machines were certified as passing grueling tests for
the next World Barista Competitions series. The Nuova Simonelli Aurelia was
one of the three, it's an HX. =
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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399) From: Jeff Cozad
Mike,
Your reply has me wondering... What are the other two machines on the WBC
"approved" list? I did a bit of Googling and didn't seem to turn up the
answer.
On Thu, Sep 11, 2008 at 12:07 AM, miKe mcKoffee  wrote:
<Snip>
-- 
Jeff C
Bettendorf - Formerly Iowa's Most Exciting City
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400) From: Janet
Please unsubscribe
Once you can accept the universe as matter expanding into nothing that is something, wearing stripes with plaid comes easy. - Albert Einstein
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401) From: Dave
No, Thank you. I enjoy the list too  much.
However if you want to unsubscribe, there is a link at the bottom of every
message...
Dave
Some days...
It's just not worth chewing through the leather straps
On Sun, Dec 28, 2008 at 7:17 AM, Janet  wrote:
<Snip>
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402) From: raymanowen
"Please unsubscribe"
It's not that complicated- just unplug the damn thing.
 Hi Hi -ro
On Sun, Dec 28, 2008 at 8:17 AM, Janet  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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403) From: Dave
Ray-O, when have you ever been in lurk mode??? ;-)
Dave
Some days...
It's just not worth chewing through the leather straps
On Sun, Dec 28, 2008 at 3:07 PM,  wrote:
<Snip>
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404) From: raymanowen
"...Ray-O, when have you ever been in lurk mode??? ;-)"
For almost an hour before that message!
Note the last line:  Hi Hi
 is obvious- "Until next time"
Hi Hi is Ham Radio jargon in deference to the Ham that just heard a funny,
or made one.
In Morse code, "Ha Ha" is ( di di di dit   di dah     di di di dit   di dah
)
Assume the Ham is laughing wildly, to the point of falling off his stool. He
can barely hit the key; the best he can send is     ( di di di dit   di
dit      di di di dit   di dit) Hi instead of Ha.
Bloggers think they have the acme of short cuts and code words. My reply
could have been, simply "QRT." ( dah dah di dah   di dah dit   dah)
Cheers and 73, RayO, aka Opa!
Got Grinder?
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405) From: Dale A. Sanborn
raymanowen wrote:
<Snip>
RayO......
Another fellow Ham here (WA1NBI).......
Gotta love "QRT" as a response...... :-D !
Too bad CW isn't a requirement for (most?) licenses anymore.....IMHO, 
BIG mistake!!
Still have the J38 key I "trained" for 5 WPM on....it belonged to my 
mentor, a retired Army Colonel...
He wouldn't pass me for 5 until I could copy a solid 10....
When it came time for 13 (General Class).....it was a breeze!
73 for now!
Dale
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406) From: Paul Helbert
de Wv3j
dit dit
On Mon, Dec 29, 2008 at 6:48 AM, Dale A. Sanborn  wrote:
<Snip>
-- 
Paul Helbert
It is impossible to enjoy idling thoroughly unless one has plenty of work to
do.
-Jerome K. Jerome, humorist and playwright (1859-1927)
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407) From: W. P
You know you might be right.  I remember in 98 or so that Starbucks had alot better and more different types of coffees and roasts.  They certainly had a lot going for them.  Now it's just ..... old tasting and burnt.  Am I on the right track here?
Big Skip, Capecodcoffeeman
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408) From: Joel Bellin
[Thinking about using a manual pourover cone for some coffee, but not a huge
fan of paper.  I read on SM's site that their porcelain #4 pourover will
hold the #4 swissgold cone.
Anyone do this?  Anyone have any thoughts on the matter?
any imput is appreciated.
bill in wyo]
Bill-
 
I have had some of my best cups using just this method.  I preheat the fi=
lter holder with near boiling water before adding the grinds.  Its about =
the fastest and simplest way to go, but can yield excellent results with a =
good espresso grind.
 
JB
      =
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409) From: Sean Smith
Thank you Joe and Stephen you were both very helpful. Free samples to Friends and family first.
Sean Smith
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410) From: Paul
Bruce, I have some roasted now to FC+. Most Hawaiin's and Kona's are over rated and priced, but I love that little Maui Moka. makes a fine espresso and cappacino! Rich flavor and body for a coffee from Hawaii.
Paul Carder
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411) From: Leo Demski
Hey All! Thanks for the voluminous posts regarding all facets of coffee!  I=
ts been quite an education!
With the economic downturn, I've been trying to roast as cheaply as possibl=
e, with good quality SM beans of course! I use the age-old whirly pop- my t=
hird one so far- thank goodness they show up in the local thrift stores her=
e in south Florida for about $5. Since we are blessed with so much sun here=
 in Sarasota, I've been experimenting with solar ovens and solar cooking in=
 general.  =
Has anyone done any roasting via solar cookers?  It seems like it would be =
ideal- the focused sun is hot enough to cook just about anything else...and=
 we've adapted our cooker to rotate with the changes in position of the sun=
 so its always overhead of the cooker.  Any ideas or suggestions?  (btw, I =
usually roast with my whirly pop inside of a cast iron skillet for evenness=
 of heat and heat retention).
Thanks and keep the awesome posts coming! Someday when I'm back on my feet =
financially, I hope to delve into the roasting to the degree that y'all are=
 in it for.  For now, its the whirly pop, the moka pot and the french press=
 for me.
May your chaff fly easily off the beans,
Leo Demski
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412) From: R Nepsund
I did a quick google on it.
Someone is doing it commercially.http://www.youtube.com/watch?v=kaSSoRxI8RQquote:">http://www.solarroast.com/about1.htmlCool.   Or maybe I should say hot :-)http://www.youtube.com/watch?v=kaSSoRxI8RQquote:
"We saw these guys in home power magazine, they were using a large old
satellite dish and crude but innovative/effective equipment."
<Snip>
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413) From: R Nepsund
I have been playing with my Clever coffee dripper.   I came up with
the idea of putting it in my microwave on low power while the grounds
were soaking to try to keep the temp in the 200 +/- 5 degrees range.
On my last try I used 180gm of water
The temp in the kettle before I pored was 210.
After adding the water to the dripper and stiring it was 196
I put a plastic saucer on top and popped it in the microwave for 4
minutes at 10% power.
When it finished the temperature was 198.
So this is looking like a good idea assuming that keeping the temp up
there for the whole soak is a good idea.
My cup was on the bitter side.  I'll try to cut the time back next
time.  Also I think I'll go to imediately poring the kettle as soon as
I take it off the stove.  I wasn't expecting the temp to drop that
much when combining the coffee and water.
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414) From: MSMB
Aside from the fun you are having tinkering, there is another way to keep
the temp up.  Get any normal electric drip brewer (old or new, probably at
least 900W) and preheat both the water and the brewer (that is turn it on
before pouring in the water) before putting the water in.  Tinker around
with how hot you have to get the water so that once it goes into the brewer
it doesn't get too hot; in an 1100W microwave I heat mine about 45 seconds
per cup.  In my brewer the water starts to flow onto the coffee at 195
degrees and goes up to 205 (sometimes it will go up to 207 if my water was
preheated for too long).  I guess that the real question is convenience and
finding a brewer that disperses the water well.  Mine comes out pretty good;
the use of hot water in the brewer does not seem to have damaged it at all
over the past 6 months or so. (On the other hand, as soon as I stop paying
for my kids' college I am going to get myself a new TV.)

415) From: Melcher Cedric
Somebody posted about buying a roaster on ebay, so I went looking.  This =
caught my eye:http://tinyurl.com/nyv87tMy father had, at one time, an old tophat that he wore when writing letters=
 to the President.  I can imagine this being a special roasting hat.
Cedric
      =
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416) From: Nichole Houska
Please remove me from the email list,   kearneycoffee
      =
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417) From: Ryan M. Ward
I think you need to go here:http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comRyan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 8.04 (Hardy Heron)http://www.ubuntu.com<Snip>
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418) From: raymanowen
"I think you need to go here..."
Not necessary to do any going, just continue not doing what you're not doing
now- [Reading it] -ro
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419) From: Hank Perkins
I am traveling with my aeropress this week.  Initially I had spotty results with the aeropress but after reading several positive reviews I decided to start carrying the aeropress when I travel. I brought the press, the scoop, the funnel, a whirly bird grinder, a frothing pitcher, a immersion water heater and a pound of Kona. After 4 cups I am learning to love this thing. The funnel is a waste. The pitcher is great for heating water with the immersion heater. I am using the scoop handle as a stirrer. The Kona has been a good coffee to dial in the press because it is so forgiving. I wish I could find a smaller grinder and a 2 cup electric tea kettle would make this setup perfect.   I have the small Harco grinder but have found it to be a PITA to use. I may be re energized to pull it back out and work with it again. I have some Tom Bhin mesh packing bags I use in my suitcase and all of the coffee stuff fit nicely into one bag. And if the ziplock with the coffee beans pops the beans will stay in the bag. 
Any suggestions on the tea kettle?  Heating water in the frothing pitcher is really easy and potentially less messy than heating the water in a coffee cup. But if I could combine these 2 into one it may be more convenient.   Also, if anyone has any tips on the Harco grinder I would love to hear the comments. Thanks in advance. 
 
Thanks,
Hank
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420) From: Steven Van Dyke
I use a Zass Turkish mill I got from SweetMaria's - as luck would 
have it, it holds exactly enough beans for one shot.
My hot water supply is an older Ibis hot pot.  They don't seem to 
make the small size anymore.  I was looking for another one last year 
and the closest I could come was a 32 oz Sunbeam for $20.  The 
Sunbeam does have the advantage of being able to do *less* than boil 
but I'd prefer a smaller size.  The immersion heater in a pitcher is 
probably the most compact setup.
At 05:18 AM 10/5/2010, you wrote:
<Snip>
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421) From: Allon Stern
On Oct 5, 2010, at 6:18 AM, Hank Perkins wrote:
<Snip>
Not true!
It fits the throat of many espresso grinders perfectly.
:D
<Snip>
Harco? Or did you mean Hario?
I recommend you watch this:http://www.youtube.com/watch?v=_yUshN6xi6E-
allon
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422) From: Hank Perkins
Ok, for me the funnel is a waste. 
On Oct 5, 2010, at 6:58 AM, Allon Stern  wrote:
<Snip>
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423) From: Coffee
I used to travel with the Aeropress until I got the Clever Coffee Dripper. Much less fiddly than the Aeropress. I use a Bodum Ibis kettle (but as Steven pointed out they don't seem to make that size anymore). And a Hario grinder. I find it takes me about as much time to grind the beans as it does for the water to get hot so it all works out.
I tried an immersion heater for the water, but it was far too slow.
-Peter
On Oct 5, 2010, at 3:18 AM, Hank Perkins wrote:
<Snip>
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424) From: Steven Van Dyke
If you get the Zass Turkish you'll appreciate the funnel - it's just 
about the right size for funneling the beans into the top (doesn't 
fit in but balances).
Also, if you ever need to press into something too small, the funnel 
is designed for the press part to fit into.
At 06:33 AM 10/5/2010, you wrote:
<Snip>
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425) From: Phil Palmintere
I like one interesting interchange on the comments section of the WSJ
article:
Comment 1:  " Just out of curiosity: Wouldn't a male coffee bar tender be a
"baristo"? Jes' wonderin'."
Reply:  "No; he'd be a sociology major."
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426) From: Sandy Andina
Hey, here in Chicago, a male coffee bar tender would most likely be a rock bassist or an actor. The sociology major would be a sweeper/shampooer in a hair salon.
Sent from my iPhone
Peace & song,
Sandy Andina 
www.sandyandina.com
On Oct 13, 2010, at 11:39 AM, Phil Palmintere  wrote:
<Snip>
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427) From: Jim Couch
What would a law school grad be?????
On Wed, Oct 13, 2010 at 3:10 PM, Sandy Andina  wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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428) From: John A C Despres
Law school grad?
"Would you like to see that pump in another color, Ma'am?"
On Wed, Oct 13, 2010 at 4:14 PM, Jim Couch  wrote:
<Snip>
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429) From: Sandy Andina
.......followed by an extended high speed small-print liability disclaimer....
Sent from my iPhone
Peace & song,
Sandy Andina 
www.sandyandina.com
On Oct 16, 2010, at 5:21 AM, John A C Despres  wrote:
<Snip>
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430) From: scjgb3@gmail.com
hello all, just roasted some PNG wahgi peaberry, taking it into the  second crack little round pieces started to pop off the beans??    
i was on my way to a FC 435* l have not seen this before and have homeroasted hundreds of times. any body seen this before? 
Sent from my Verizon Wireless mobile phone
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431) From: raymanowen
I can only speculate- perhaps the moisture/ humidity content of your bean
lot was a bit high, and you managed to ramp the temperature too steeply as
the beans got to 220° - 230° F. The rapidly-generated steam in that ran=
ge
could have pushed obstacles - like the bean surface, aside in its rush to
escape.
Ray Owen- Opa!
No more Celtic Critic
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432) From: Yakster
They're called divots, small pieces blasted off, usually associated with
roasting too fast.  See also scorching and tipping.  You should be able to
find info on this in the Sweet Maria's library.
-Chris
Pecked out on my mobile phone.
On Nov 23, 2010 5:16 PM, "scjgb3"  wrote:
<Snip>
crack little round pieces started to pop off the beans??
<Snip>
homeroasted hundreds of times. any body seen this before?
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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433) From: Tom & Maria - Sweet Maria's Coffee
It's hard to blast off those little divots unless you have hit 2nd 
crack. (And got there a bit too fast as well). Any chance it was 
darker roast level than you thought? was the batch size different - 
might have thrown off temperature measurement a bit? Does it taste 
daer than expected?
Tom
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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434) From: Bill S.
Could your bean agitation have changed?  How even was the roast?
On Tue, Nov 23, 2010 at 8:15 PM, scjgb3  wrote:
<Snip>
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435) From: John Monteleone
I thought the divots were a sign of second crack.  Is it more of an issue of
getting there too quickly and at too high a temperature.  Can you get to
second crack and not have divots?
On Wed, Nov 24, 2010 at 11:04 AM, Bill S.  wrote:
<Snip>
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436) From: joel byers
i roast with a heat gun, modified bread machine i was at the 18 minute mark
first crack went well. i roast 1 cup every time. started to the second crack
at 430  i was divoting immediately dumped and cooled within a minute. i had
light spots of oil on beans. the taste was deeper. bitter sweet chocolate
from beginning to end. was good though!
On Wed, Nov 24, 2010 at 12:55 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
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437) From: John M. Howison
So what's new?
Eighty years ago, my mother brought home Folgers, undoubtedly worth
the extra pennies because the label reported (one expected honestely,
in those days) that "It's Mountain Grown."  This was back when I wore
Buster Brown shoes out of respect for the label showing his haircut,
and when little boys deemed too young for percolated coffee thought
Ovaline tasted best out of a plastic shaker adorned with a cartoon of
Little Orphan Annie, who had endorsed the product, according to the
label.
-- 
Contra muros, mater rubicolla
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438) From: Raymond Hays
Very well put!
From: John M. Howison 
To: Homeroast
Sent: Sun, March 13, 2011 10:39:54 AM
Subject: [Homeroast] (no subject)
So what's new?
Eighty years ago, my mother brought home Folgers, undoubtedly worth
the extra pennies because the label reported (one expected honestely,
in those days) that "It's Mountain Grown."  This was back when I wore
Buster Brown shoes out of respect for the label showing his haircut,
and when little boys deemed too young for percolated coffee thought
Ovaline tasted best out of a plastic shaker adorned with a cartoon of
Little Orphan Annie, who had endorsed the product, according to the
label.
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439) From: Joe Donnelly
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440) From: bob grauberger
...I'll be happy to get your sex life back! http://csahr.net/page.php?qhotmailIDRhu3Homeroast mailing list
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441) From: John M. Howison
Can one use the Baratza Virtuoso for wet grinding?
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442) From: John M. Howison
To clean baratza virtuoso burrs, why not rice instead of expensive cleaners?
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443) From: Barry Luterman
Not rice. Rice is too hard and non-absorbent for the oils..Minute Rice (
par-boiled rice) works very well. Much better use for the stuff than eating
it. Grind a bit and then let it sit for a few minutes. Repeat 3 times .
Then vacuum out the residue. Run some coffee beans through the grinder and
throw away the grinds.
On Wed, Nov 16, 2011 at 7:16 AM, John M. Howison wrote:
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444) From: ALAN MURPHY
use instant rice only, all others will leave rice oils on the burrs
ibstead.
.
Alan
On 16 November 2011 10:16, John M. Howison  wrote:
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445) From: Joseph Robertson
It's been awhile since this came up. Thanks for the reminder Barry.
Joe
On Wed, Nov 16, 2011 at 9:11 AM, ALAN MURPHY  wrote:
<Snip>
-- 
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe http://www.jolindas.com(360)521-3104     PO Box 451 Stevenson,Washington 98648 USA
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446) From: Peter Louton
Yes, very timely, since I will have to clean both my Rocky and Super Jolly.   
I would have never guessed.  
Peter

447) From: Angelo
I've always used oatmeal instead of (Minute) rice because of the 
slight abrasive quality, as well as its ability to absorb oils. These 
seem to be the qualities that are desirable in cleansing products for 
the skin also... No need to use "quick" oats. The rolled oats are not 
hard at all and work perfectly....
At 10:16 AM 11/16/2011, you wrote:
<Snip>
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448) From: Brian Hoppler
Dear All,This communicatin set off some bogus anti-virus software in a bad way but a quick close and a scan found no infection.Brian  > To: homeroast; homeroast-owner; homeroast-request; homeroast-sweetmariascoffee.com-owner; hooked_kz5395rgf
<Snip>
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449) From: Earl Hoing
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450) From: Earl Hoing
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451) From: Byron - Sweet Maria's Coffee
The previous email was spam. Please do *NOT* open the link.
On Fri, Jan 20, 2012 at 1:05 AM, Earl Hoing  wrote:
<Snip>
-- 
*Byron Dote*
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1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
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452) From: Byron - Sweet Maria's Coffee
Again, do NOT open the link. It is spam. This user has been removed from
the list.
On Fri, Jan 20, 2012 at 9:03 AM, Earl Hoing  wrote:
<Snip>
-- 
*Byron Dote*
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Oakland, CA 94607
510 628 0992 phone
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453) From: John M. Howison
Thanks to all who responded to my brew-vs-espresso query.  Sure
enough, one or two espressers let me know that if I didn't already
appreciate espresso as the ultimate,  my case was hopeless.  On the
other hand, many thought that brewed coffee could be as good as it
gets.
Then just when I began to think I had nothing new to learn, a couple
of listers spoke up for mypressi, and allowed it to be a genuine
espresso device.  Does it in fact produce coffee at sufficiently high
pressure to be classed with stuff that Mike McKoffee (and few of the
cafes in my neighborhood) sells?
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454) From: Sandy Andina
I love both espresso and well-brewed coffee. Comparing the two is like comparing apples and chainsaws.
On Apr 5, 2012, at 4:09 PM, John M. Howison wrote:
<Snip>
Peace & Song, 
Sandy Andina
www.sandyandina.com
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455) From: Seth Grandeau
While a great espresso shot is a wonderful thing, no argument.  But I find
it hard to make a great one at home, with the equipment that I own.  That
being said, I personally love a nice big mug of coffee, that I can sip and
savor for half an hour or more.
On Thu, Apr 5, 2012 at 5:57 PM, Sandy Andina  wrote:
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456) From: Joseph Robertson
Nice "Shot" Sandy.
 I concur.
Joe
On Thu, Apr 5, 2012 at 2:57 PM, Sandy Andina  wrote:
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
-- =
Joseph Robertson
Sasquatch Coffee Roasters
Craft Coffee Roasting by Design
joe  
(360)521-3104
PO Box 451
Stevenson,Washington
98648 USA
“Security is mostly a superstition. It does not exist in nature, nor do t=
he
children of men as a whole experience it. Avoiding danger is no safer in
the long run than outright exposure. Life is either a daring adventure or
nothing.”
— Helen Keller
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457) From: Sandy Andina
use a chocolate rabbit--you don't have to break the ears because they'll ju=
st melt into the eggs.......
happy easter!
On Apr 7, 2012, at 8:19 AM, denis bordeleau wrote:
<Snip>
I was your age, I loved apples but I preferred chainsaws
<Snip>
my grandmom always said :¨  One should not mix his coffee           taste=
 with his denture problems¨.             Happy Eastern time everybody and=
 never forget that we can't make a rabbit omelet without           breaking=
 his ears.           Denis
<Snip>
<Snip>
<Snip>
ist, available athttp://www.sweetmarias.com/maillistinfo.html" =
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
tmariascoffee.com
<Snip>
/a>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
m>
<Snip>
<Snip>
 the
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
mariascoffee.com
<Snip>
a>
<Snip>
Peace & Song, =
Sandy Andina
www.sandyandina.com
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458) From: Stevi Coppock
Please remove me from your e-mail and mailing list.
 
Thank you,
 
Stevi Coppock
 
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459) From: dennis true
Oh boy here we go.    Lol
Sent from my iPhone
Www.flickr.com/photos/dennistrue 
On May 17, 2012, at 11:56, Stevi Coppock  wrote:
<Snip>
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460) From: Rich
Some people just do not read well.
On 05/17/2012 12:14 PM, dennis true wrote:
<Snip>
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461) From: Byron - Sweet Maria's Coffee
Hi Everyone,
We have helped Stevi unsubscribe. It's understandable that some may need
some assistance doing so...so we help out where we can.
On Thu, May 17, 2012 at 10:48 AM, Rich  wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
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462) From: Brian Kamnetz
SSBzZW50IFN0ZXZpIGFuIG9mZi1saXN0IGVtYWlsIHdpdGggdW5zdWJzY3JpYmUgaW5zdHJ1Y3Rp
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463) From: Gary Raabe
.Earn money for your dream! http://deutscheunschuld.de/twitter.job.php?qedhotmailIDc5Homeroast mailing list
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464) From: Byron - Sweet Maria's Coffee
This appears to be spam. Please do not click on the link.
On Mon, May 21, 2012 at 9:13 PM, Gary Raabe wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
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465) From: Frank Parth
"Appears to be"? Byron, you have a British capacity for understatement!
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466) From: John M. Howison
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467) From: Andy Thomas
Quid quod significent?
 From: John M. Howison 
To: homeroast 
Sent: Friday, June 15, 2012 5:10 AM
Subject: [Homeroast] (no subject)
 
-- 
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468) From: John M. Howison
Is there, or is there a prospect of, a filter of the quality of the
Kone that can be used with the Klever Koffee Filter?
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469) From: John M. Howison
After a couple of years of faultless service,  my Freshroast SR 500
gave up the ghost today in the middle of a roast -- simply went dark
and silent.  Is there a likely cure -- a new switch, a new fuse, even
a new heating element.  In the olden days small appliances were
reparable.  Must I invest in a completely new device?
This disaster follows the loss of my new Handy Brew dripper, which
fell off the mug into which it was drainng and broke the handle and a
foot.  Can this admirable if flimsy device be expected to appear
shortly in a sturdier version, as the Clever Coffee Dripper did?
Oh for the days when devices such as my stove-top roaster with the
stirring device on top, bought in a Roman dime store (MAS) lasted
forty years !
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470) From: gin powell
Hi John:
I just received this email and I do not know the equipment you are speaking
of; go onto the
homeroasters and ask away in the proper thread and I know you will receive
some feedback.
regards,
ginny
On Sat, Dec 1, 2012 at 12:00 PM, John M. Howison wrote:
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471) From: Kevin Lauer
       Hi!      http://www.youbit.de/hmzpc/uzhmt4rw6tlotizsk3m05sry5rcs9o/8lsutrccutdqil26kri49v8wa0z50ypfmsjydmd=draaq80eo1sr4zr9x8wiq6dnrjghmnazktzcs7s2w    Kevin Lauer
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472) From: Byron - Sweet Maria's Coffee
Hello everyone,
Please *do not* click on the link in the previous email. It appears to be
spam. Sorry for the inconvenience.
On Wed, Feb 13, 2013 at 9:59 AM, Kevin Lauer  wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
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473) From: Wes Tyler
http://www.narniblackfestival.com/likeit.php?kjqahgyfqf792rvioflscl1
Wes Tyler
....................
This note alone might be cause for putting you in a nice white coat. -- John Dobbin
%
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474) From: peter
U3BhbQoKClNlbnQgZnJvbSBteSBTYW1zdW5nIEdhbGF4eSBOb3Rlwq4gSUkKCi0tLS0tLS0tIE9y
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cmFyeTwvYT4K

475) From: Byron - Sweet Maria's Coffee
Hello everyone. The previous email appears to be spam. Please don't open
the link.
On Wed, May 15, 2013 at 8:13 AM, Wes Tyler  wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
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Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
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476) From: stan bob
   http://fotosubcanarias.es/update_api.php?rmmgpzwqb862nnfdzstanbob10
stan bob
....................
Incumbent, n.: Person of liveliest interest to the outcumbents. -- Ambrose Bierce (The Devil's Dictionary)
%
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477) From: Byron - Sweet Maria's Coffee
Hello Everyone,
Please do not click on the link in the previous email. It is spam.
On Thu, May 16, 2013 at 9:44 AM, stan bob  wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library

478) From: peter
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479) From: Sergio Kusevitzky
    http://www.clos-saint-sauves.com/components/com_media/facebook.php?nsulu785tlz.html 
sergio_kuse
Sergio Kusevitzky
Happy is harder than money. Anyone who thinks money will make them happy, doesn't have money. -- David Geffen
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480) From: Dave Crawford
EEEWWW!!!!   SPAM!!!
--
Dave
I traded my iPad for an Android tablet
Sergio Kusevitzky  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library

481) From: Byron - Sweet Maria's Coffee
The previous email is spam. Please do not click on the link. Thank you.
On Wed, Jun 12, 2013 at 6:04 AM, Sergio Kusevitzky wrote:
<Snip>
-- 
*Byron Dote*
Sweet Maria's Coffee Inc.
1115 21st  Street
Oakland, CA 94607
510 628 0992 phone
510 628 0919 fax
www.sweetmarias.com
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum
Our new Coffee Library


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