HomeRoast Digest


Topic: first cold weather roast of the season (35 lines)
1) From: Darliene Stanhope
Good evening everyone,
I just completed my first cold weather roast this season.  I roast with a
HG/DB on my back porch in extreme NW Florida.  I consider anything below 50
degrees F cold, but tonight it is particularly cold.  At the start of the
roast it was 41 degrees and at the finish it was 39 degrees.  The reason I
was outside roasting tonight instead of the weekend was because 2 of my
coworkers realized this morning that they were desperately low on coffee and
since I have ruined them for "regular" coffee they asked if I could roast
them each a lb.  Me being the nice coworker that I am agreed to roast coffee
for them.  It has been 8 months since I have roasted in cold weather and
forgot to prewarm the dog bowl which prolonged the first 1/2 lb. roast.  I
am bundled up pretty good, but by the time the first 1/2 lb has roasted my
feet are freezing.  Two pair of socks and Crocs do not keep your feet warm.
By the time I have the second 1/2 lb roasted they are really, really cold,
so I turned the heat gun to blow indirectly onto my feet to defrost them.
It warmed them up enough so that I could feel them again and I didn't even
melt the Crocs.  I ended up repeating the foot warming between each of the
remaining roasts.
The two lbs. were blends of my own making. The first lb. is 50% El Salvador
Yellow Bourbon Cultivar and 50% Yemen Mokha Sana ani.  I haven't named this
blend yet.  The other lb. I call Chocolate Lover's Blend it is 40% El
Salvador Yellow Bourbon, 40% Guatemala Finca San Jose Ocana, 10% Brazil
Cachoiera Yellow Bourbon and 10% Yemen Mokha Sana ani.  I roast each of the
different coffees separately and combine post roast.
Darliene
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