HomeRoast Digest


Topic: Coffee Amount (63 msgs / 1503 lines)
1) From: Karlton G. Kemerait
- I have received different answers from different websites . Can someone
please clarify for me .. What is typically the correct amount of coffee per
quantity of water to use for French press. When I measure am I measuring
whole beans before I grind them or after they are ground ? The latest
information I've seen says 2 tablespoons per 5oz of water
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2) From: Bob
I weigh them - between 8 & 9 grams per 6 oz of water.
With weight, it does not matter if it's whole or ground.
Bob

3) From: Brian Kamnetz
Most recommendations I've seen, for most extraction methods, range
between one gram of coffee per ounce of water to two grams of coffee
per ounce of water. I lean more toward 2 grams coffee/ounce of water.
But experiment around with different proportions, different grinds,
etc., and narrow down over time.
Brian
On Tue, Jan 13, 2009 at 3:13 PM, Karlton G. Kemerait
 wrote:
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4) From: R Nepsund
I think it's a mater of personal preference. Basically make it as strong as
you would like.
You might try the SM site.http://www.sweetmarias.com/brewinstr/brewinstr.frenchpress.html- I have received different answers from different websites . Can someone
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5) From: Jerry Procopio
Karlton,
If you were in business and your livelihood depended on it, 
hairsplitting might make a difference, but for most of us that just want 
to enjoy a good cup of coffee, there's not much difference per scoop 
between whole beans and ground.  If it is a tablespoon going into the 
grinder, it is a tablespoon coming out (give or take a bean or two). 
For espresso I tend to be a little more anal, but for press pot or drip 
I get good (actually better than good) results just scooping, grinding, 
brewing.  What is much more important is the beans, the roast, the water 
temperature, and of course the grinder. (not necessarily in that order)
JavaJerry
Karlton G. Kemerait wrote:
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6) From: Douglas Hoople
Let me jump in and try to get this wrong. I've just gone through a stretch
of revising my brewing procedures, and have dipped into the literature to
find this out myself, so I'm a "guidebook historian" on the topic (you know,
somehow, after a trip to northern England, you miraculously know that 1548
is when Henry VIII left the Catholic Church and created the Church of
England, mostly because you pored over your travel guide looking for good
places to eat).
The overall recommendation is 2 level tablespoons of ground coffee for each
5-6 ounces of water. 2 level tablespoons is the volume of a standard coffee
measure, so it's 1 level coffee measure for each 5-6 ounces. That appears to
be a general recommendation for all brewing methods, and I haven't seen that
FP is supposed to be treated differently.
Extending this a little further, I weighed a level tablespoon of coffee on
my scale and got 4 grams. I wanted to confirm that there weren't any
rounding problems, so weighed the full 12 tablespoons needed for my 6-cup
Chemex, and the result was a totally linear 48 grams.
I ran one more little experiment, and measured out 48 grams of whole roast
beans. After grinding, I got 48 grams of ground beans (meaning no loss to my
grinder, although some listers have observed that their grinders are stingy
and give back a little less, so YMMV).
So now I weigh whole beans and grind them up, which keeps me from having to
dole out my coffee in tablespoons, and also keeps me from having to trust
the grinder to approximate the amount I need. I know how much coffee is
going into the pot, and somehow I feel better about that.
One final note... using the full 2 tablespoons for 5-6 ounces of water
yields a strong cup of coffee. My wife hates this. She's much happier with a
pot of 36 ounces of water to only 30 grams of coffee (a full 18 grams short
of the recommended). She's Scottish and prefers tea, so her preference can
be taken with a grain of salt.
I hope this helps. The experts should jump in here and correct anything I've
gotten wrong. I'm more an enthusiast than an authority!
Doug
On Tue, Jan 13, 2009 at 12:13 PM, Karlton G. Kemerait
wrote:
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7) From: Bill
Karlton, I don't make much FP coffee these days, but I was always about 6T
per 16 oz pot.  Which sounds about like the ratio you're using...
But of course, feel free to experiment with the amount of grinds, as well as
the courseness of the grind... everyone likes their presspot coffee a bit
different!
bill
On Tue, Jan 13, 2009 at 1:13 PM, Karlton G. Kemerait wrote:
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8) From: Peter Genuardi
Karlton -
I use a 32 oz bodum shin bistro press pot.  I use as little as 2 or as much
as 2.3 oz of coffee, depending on the roast and bean origin.  I should
really switch to grams for a more accurate measurement, but I definitely use
a scale everytime and a scoop if I'm on the road.
Best - Peter
On Wed, Jan 14, 2009 at 8:39 AM, Bill  wrote:
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9) From: michael brown
sounds about on par with what i've been doing with my new french press.  i'=
ve been doing 2 tbsp per 6oz of water.  i went a little heavy on the scoops=
 yesterday (added an extra heaping scoop and a half) and it was a bit much =
for me.  i think i lost the crispness of the cup in doing so.  but yes, i t=
hink the best part about new equipment is expierementing and finding how yo=
u like it make it.
michael b'ham, AL
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10) From: Benjamin VerHage
I do 12g per 8oz of water for french press, pourover and vacuum pot. It roughly comes out to one SCAA blue scoop per 8oz depending on the bean (which is why I weigh the beans). I don't know if it's technically "right," but it's the way I like it so it's right for me.
Ben
From: Douglas Hoople 
To: homeroast
Sent: Tuesday, January 13, 2009 5:57:17 PM
Subject: Re: [Homeroast] Coffee Amount
Let me jump in and try to get this wrong. I've just gone through a stretch
of revising my brewing procedures, and have dipped into the literature to
find this out myself, so I'm a "guidebook historian" on the topic (you know,
somehow, after a trip to northern England, you miraculously know that 1548
is when Henry VIII left the Catholic Church and created the Church of
England, mostly because you pored over your travel guide looking for good
places to eat).
The overall recommendation is 2 level tablespoons of ground coffee for each
5-6 ounces of water. 2 level tablespoons is the volume of a standard coffee
measure, so it's 1 level coffee measure for each 5-6 ounces. That appears to
be a general recommendation for all brewing methods, and I haven't seen that
FP is supposed to be treated differently.
Extending this a little further, I weighed a level tablespoon of coffee on
my scale and got 4 grams. I wanted to confirm that there weren't any
rounding problems, so weighed the full 12 tablespoons needed for my 6-cup
Chemex, and the result was a totally linear 48 grams.
I ran one more little experiment, and measured out 48 grams of whole roast
beans. After grinding, I got 48 grams of ground beans (meaning no loss to my
grinder, although some listers have observed that their grinders are stingy
and give back a little less, so YMMV).
So now I weigh whole beans and grind them up, which keeps me from having to
dole out my coffee in tablespoons, and also keeps me from having to trust
the grinder to approximate the amount I need. I know how much coffee is
going into the pot, and somehow I feel better about that.
One final note... using the full 2 tablespoons for 5-6 ounces of water
yields a strong cup of coffee. My wife hates this. She's much happier with a
pot of 36 ounces of water to only 30 grams of coffee (a full 18 grams short
of the recommended). She's Scottish and prefers tea, so her preference can
be taken with a grain of salt.
I hope this helps. The experts should jump in here and correct anything I've
gotten wrong. I'm more an enthusiast than an authority!
Doug
On Tue, Jan 13, 2009 at 12:13 PM, Karlton G. Kemerait
wrote:
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11) From: Joseph Robertson
Douglas,
I love your presentation with enthusiastic authority. I'm mostly
Scottish with some English blood, both from my father. Unlike your
wife I like my basic cup strong. Thanks for the clear description.
JoeR
On Tue, Jan 13, 2009 at 5:57 PM, Douglas Hoople  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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12) From: Joseph Robertson
Simply put, It's all a matter of taste but how we get there is fun. I
think I will taste another cup.
JoeR
On Wed, Jan 14, 2009 at 9:23 AM, Benjamin VerHage
 wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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13) From: Ira
At 05:57 PM 1/13/2009, you wrote:
<Snip>
What kind of grinder do you use?
Ira
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14) From: Douglas Hoople
A Krups GVX2, a conical burr grinder. I bought it before I knew much about
grinders, and I still have no reason to complain. Grinder aficiondos can
start throwing tomatoes any time they like! :-)
Doug
On Wed, Jan 14, 2009 at 9:49 AM, Ira  wrote:
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15) From: Ira
At 09:58 AM 1/14/2009, you wrote:
<Snip>
Well of course you get it all back out. Whirly blade never crossed my mind!
Ira
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16) From: Douglas Hoople
Didn't I read just last week a thread on Uncle Ben's rice and cleaning out
the grinder, and how some grinders need to be primed after cleaning because
they hold on to part of the first batch?
I was assuming that, because my grinder didn't have that kind of chipmunk
cheeks, it must be inadequate to the task of grinding for true believers!
:-)
Doug
On Wed, Jan 14, 2009 at 11:29 AM, Ira  wrote:
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17) From: raymanowen
" ...trust the grinder to approximate the amount I need"-??
Specialty coffee should be treated well at every step of processing, so as
not to negate any of the previous efforts. Approximate dosing can yield no
better than Approximate flavor and aroma.
Approximate Coffee- how to appreciate the efforts of the Growers,
Cultivators, Harvesters, Shippers, Cuppers, Distributors...
Big Coffee is just out to satisfy their bottom line and care not about the
resulting beverage any farther than buzzwords and lip service. Not the real
aficionado's paradigm
"One final note... using the full 2 tablespoons for 5-6 ounces of water
yields a strong cup of coffee.
My wife hates this"
Your rejoinder would be, "It's the raw material of an Americano." Hot water
is the medium.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
You really can satisfy everybody.
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18) From: Douglas Hoople
"...yields a strong cup of coffee. My wife hates this"
Your rejoinder would be, "It's the raw material of an Americano." Hot water
is the medium.
-----------------------------------------------------------------------------------------------------------------------------
MY rejoinder is, "You can drink your coffee any way you like, darling." :-)
No, seriously!
Doug
On Wed, Jan 14, 2009 at 7:20 PM,  wrote:
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19) From: Justin Marquez
On Tue, Jan 13, 2009 at 7:57 PM, Douglas Hoople wrote:
<Snip>
Doug,
Just get her to add some hot water to her cup until it is to her liking
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
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20) From: Ira
At 01:02 PM 1/14/2009, you wrote:
<Snip>
The holding on to grounds is a side effect of the way most grinders 
are designed. If they are direct drive, like yours, the burrs above 
the motor have no way to deposit the grinds directly into a container 
and the path between the burrs and the container is where the coffee 
gets caught. The Versalab doesn't have this problem as it's belt 
drive and the burrs are suspended in space, most other burr grinders 
have this problem to one extent or another.
Ira
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21) From: Douglas Hoople
That's what I do. It's an old trick we learned drinking Peet's which brews
to the official measure, and is notoriously strong for many people.
Adding water keeps the peace in the house... I can drink full strength, and
she gets it as she likes it.
I just wanted to know what the measure was of a cup of coffee that she
liked, so I ran a few tests, but I don't regularly brew so weak.
Thanks for the advice, though!
Doug
On Thu, Jan 15, 2009 at 10:15 AM, Justin Marquez wrote:
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22) From: Douglas Hoople
I am being a bit facetious about the true believer aficionados here on the
list. We're all pretty anal, to one extent or another, otherwise we wouldn't
be roasting our own.
I suspect there are plenty of people here who could make me feel like a
careless slob relative to my coffee procedures.  But I get really funny
looks out in the real world from some people when I start the topic of
roasting coffee and the differences in beans, probably the same looks that
people who wax lyrical (pun intended) about the virtues of audiophile vinyl
get from me. The difference? With coffee, it really matters... with vinyl,
they really are daft. Oops, did I say that?!?
It's all relative, isn't it? And all good!
BTW, Ira, nice little tidbit on why some grinders hold onto some of their
coffee.
Thanks.
Doug
On Thu, Jan 15, 2009 at 10:18 AM, Ira  wrote:
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23) From: Seth Grandeau
I recently acquired a Rocky and the first time I put 14 g in for a double
espresso shot I was shocked at how little came back out. :)  Now I have a
click-clack lid to help liberate those trapped grounds.
On 1/15/09, Ira  wrote:
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24) From: Dave
Yeah, before I got a click clack lid for my Rocky, he kept about 3g of
grounds each time.
Dave
Some days...
It's just not worth chewing through the leather straps
On Thu, Jan 15, 2009 at 1:29 PM, Seth Grandeau  wrote:
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25) From: raymanowen
I just top the Crapesso filter with whole beans. It makes quite a mountain
in the basket when I refill the basket with the grounds before they're
settled.
I catch the grounds in a frothing pitcher and "puff" the grinder with the
bellows from an old flower painted airpot. The Thermos was shattered, so it
was a thrift store freebie. \/\/aste not.
The level basket actually holds 14g - 16.2g max of beans. I just ground this
shot finer than usual (Monkey/ Harar Green Stripe blend) and got Mondo crema
and even smoother flavor.
(Of course, it's 18 hours older than the last shot last night.) Dang the
Crapesso- more stuff comes out of it every time I clean it, both after a
shot and right before I brew another.
Nearly 20 grounds and slight tea color to the water out of the blank filter
this morning.~~~
That's my take on How Not to Brew Espresso. Probably never taste it, as
intensely flavored as the shots are... But it's my laughing tree!
Think I'll try some generic dishwasher detergent instead of the Glo Joe and
see what more comes out tonight.
Wow! I wasn't holding out much hope for this shot- three more grounds out
using a blanked filter, and the water didn't come out pristine. Just a faint
pastel coffee tint to it. Didn't smell so-
Bahala na! (Go for it) The finer 19 grinder setting instead of the 19.5
previous espresso setting for these beans really settled/ packed down more
and slowed the brew.
Karen liked it but commented it's more intense than the (same) Wednesday
morning shot. True enough, but it really mellowed down as the flavors got to
know each other
I rarely weigh the beans, but I tared with another sandwich ZipLok this
time, and got 14.1g. Maybe the basket could have held a couple more beans,
but they would have been peeking above the rim by a couple of mm. Precise
approximation.
The next basketful is in the freezer now- nearly 16g, still no peeking! The
Monkey blend got just ~< uh, uh! Vienna, while the Harar Green Stripe (I'm
Very Fond of it!) got C+.
They almost look like a Helter-Skelter roast in the jar, with different
sizes and colors. Probably not a homogeneous sample, dipping out with the *$
30ml coffee spoon.
I'll check the In/ Out ratio of the grinder before I puff it, if I remember.
We have morning shots, then vacuum the grinder. Same for the evening or
0-Dark-30 shots.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
-- 
"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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26) From: Jon Segal
How about by weight?  Tom's french press instruction sheet (agrees to all
coffee books I've read) says 7.25 grams per cup (4 to 6oz).  I usually brew
in the short bodum french press  I think it is considered a 16oz.  I tested
it first by measuring water and found that water up to the metal band just a
little below where the spout begins is about 20 oz.  I weigh my beans on a
digital scale in 30 gram batches which is approx. 1 oz to make one batch
which fills up one travel mug.  It's easier than measuring and more
accurate.  The digital scales aren't too pricey.  They are much less money
than a decent burr grinder.  I think I picked one up for about $40 to $50.
The digital scale allows you to zero out the weight after you put a cup on
the scale to hold the beans.  It's fast, easy and every pot is excellent.
It just takes some time to figure out the grind you want and the length of
time you want to brew.
I hope I'm not just giving you info you already know and am being helpful,
Jon
On Tue, Jan 13, 2009 at 2:13 PM, Karlton G. Kemerait wrote:
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27) From: MSMB
I recently bought a digital scale and it is terrific.  Only cost about $15.
I am finding that 32g of beans ground at the automatic drip setting (or
slightly finer) in my drip pot makes a great cup for my taste.  I will be
curious to see if different beans will require different weights.

28) From: Mike Koenig
Weighing is good for getting a feel of how much coffee to use, but to
make it part of the normal brewing routine is over the top for me (I
spent too many years weighing stuff in the lab, so it makes it seem
too much like work).  Just because I can weigh my dose down to 0.01
grams, doesn't make my coffee taste any better.
If you have a digital balance, experiment, and find a spoon, scoop,
cup, or any other container that holds the weight you are looking for,
and you will make your routine that much easier.
(I do weigh out each batch that goes into the roaster, which is an
excellent use for your digital balance).
--mike
On Thu, Jan 15, 2009 at 9:29 PM, Jon Segal  wrote:
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29) From: Douglas Hoople
I don't find it to be a burden at all to weigh the beans before grinding. I
may not be totally necessary, but why not? The scale's right there on the
counter next to the brewing equipment. It zeroes out just by turning it on,
so whatever bowl, cup, measure you're using is ready to receive the beans.
Maybe after years in the lab it seems too much like work, but it hardly
seems like work to me.
Cleaning out the brewing equipment? Now that's work!
Doug
On Tue, Jan 27, 2009 at 7:50 AM, Mike Koenig  wrote:
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30) From: Joseph Robertson
Nice discussion. Newbee or Oldbee it's great to hear everyone's
experience with the tools.
JoeR
On Tue, Jan 27, 2009 at 7:50 AM, Mike Koenig  wrote:
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31) From: Joseph Robertson
Doug,
I think what mike might be saying at least this is how it is for me,
In the morning I can't see straight enough before coffee to find the
scale much less think about what it is reading. I love tools as much
as the next guy but when it comes to my morning coffee fix I need as
little in the way as possible. Now if your talking about later in the
day that is a totally different animal. Oh and if it is early am and
your standing next to me I would rather you didn't ask me any
questions either till I have a few sips. <];^)
Just my .02 cents or less.
Cheers,
JoeR
On Tue, Jan 27, 2009 at 8:30 AM, Douglas Hoople  wrote:
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32) From: Dave Huddle
I weigh out my beans and measure the water at night so I don't have to
think to much in the AM.
Dave
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33) From: Douglas Hoople
I won't get too crazy about this... no flame wars necessary. But I just
don't see the cognitive burden. I'm in as much need of autopiloting in the
morning as the next person, and this part of the ritual just doesn't present
itself as a problem.
Finding clothes, slipping them onto my body and navigating the staircase to
get to the kitchen in varying degrees of darkness? THAT's a cognitive
burden!
Doug
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34) From: Joseph Robertson
Your absolutely right Doug the only flame I want to see is under my
drum when roasting beans.
Coffee and the ritual of coffee is a totally personal experience and
should be enjoyed as such.
Cheers,
JoeR
On Tue, Jan 27, 2009 at 11:20 AM, Douglas Hoople  wrote:
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35) From: Brian Kamnetz
I weigh for each day's brew. I keep a little 8-oz max scale handy in a
drawer, pull it and a plastic dish out, put the dish on the scale,
turn the scale on, and pour the beans into the dish. It seems easier
than measuring volume to me, and I like the results.
Brian
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36) From: Sandy Andina
Funny--when I cook I prefer to weigh dry ingredients, and I weigh my  
greens before I roast them; but for brewing, measuring volume has  
always worked fine for me.
On Jan 27, 2009, at 3:01 PM, Brian Kamnetz wrote:
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37) From: Bob Luis
Getting rid of the morning aches and pain is more of a problem than reading
the digital scale!
On Tue, Jan 27, 2009 at 1:24 PM, Sandy Andina  wrote:
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38) From: Dave Huddle
I _WISH_ I could get rid of the morning aches & pains!    I don't need
an alarm clock.   The aches wake me up anyway.
Dave
- Getting rid of the morning aches and pain is more of a problem than reading
 the digital scale! -
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39) From: james McDougal
Aches and pains which wake me up make me want to get up and have an
espressso!
Mac
On Tue, Jan 27, 2009 at 5:19 PM, Dave Huddle <
137trimethyl26dioxopurine> wrote:
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40) From: Lynne
Ha - all of this is way to familiar to me. Stumbling into the kitchen to
make my coffee (ouch... ouch.. ouch)
Read a digital scale? I probably couldn't do it during the rest of the day,
lol.
Usually, by the time I finish my cup of coffee (or my second), the aches and
pains are minimized to a bearable level. I must admit, though - I was
actually sleeping on an air mattress for awhile. Not the super-expensive
Select Comfort kind - no, the Coleman's on-the-floor kind. Gave my mattress
to my son who's developed a back problem :-(... couldn't find the $$ to get
a new one for myself, and frankly, until my Emma's seizure's were
controlled, I didn't want to (was afraid she'd injure herself if she seized
from the bed).
Fortunately, her seizures are under control (hooray!!), and I got a real
bed. So, when I want to cry out (esp. on rainy days), I just remember that,
heck, I don't have to climb off the floor anymore!
Quite a feat for someone my age, I must say!!
It's also an unwritten rule in my family (for me, and for my kids) that no
one speaks for awhile after getting up in the morning (or, in my one son's
case, afternoon - he's adjusted his late owl tendencies by becoming a
bartender - just got promoted this month! - and hopefully he can get back
into college soon).
We're morning grouches. ;D
Lynne
On Tue, Jan 27, 2009 at 4:52 PM, Bob Luis  wrote:
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41) From:
Me too...i can't function when I first get up. And I certainly don't want any kind of conversation.
Congrats on your son's promotion.
Dean De Crisce
Sent from a Treo phone

42) From: Sandy Andina
You can climb up off the floor? Wow--it takes two people to pull me up!
On Jan 27, 2009, at 7:02 PM, Lynne wrote:
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43) From: Lynne
Never was able to before - but... necessity, I guess. I developed a
technique... I had little furniture and less money at the time, but my son's
diagnosis at his young age scared me. Still does.
Mind you, the damaged knee (from several falls - never, of course, in the
winter!) didn't help, and when I fractured my elbow this spring (I actually
took my elder dog out, around the corner - with big, floppy slippers on...
sigh.. and I was so worried about his health, I fell. Sad to say, he did NOT
do the Lassie thing, and run and get help..), I really was imaginative about
getting off the floor.  (and as I remember, Emma had a seizure that day,
too!! Oh, talk about stress!)
I did end up yelling for my son a few times when my arm was in a sling..
No wonder I need my homeroast...
Feel like I'm living in luxury right now (w/real furniture, ha) This was
also the result of moving out of my big apartment and attempting to save
money by moving to a teeny one (that turned out to have a slum landlord...
plus I think I was paying for someone else's heat)....And then I moved right
back to the same (big) apt. (without furniture by that time - but now I have
plenty) Hahaha - neighbors thought I was just hibernating for a long time.
Little do they know just how insane I am... (hey, maybe they do - when they
smell the aromas of fresh coffee coming from my kitchen)
Hey - I had my French Press, my green beans (most of which were given to me
by my SM family!!!), my family, three loving dogs that seem to worry about
me, and a roof over my head - what more did I want?
:-)
Lynne
On Tue, Jan 27, 2009 at 10:26 PM, Sandy Andina  wrote:
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44) From: Lynne
Thanks Dean. He couldn't stand working in retail. Looks like he'll be going
back to finish his Associates (whew - we've been concerned about that). My
other son is attending the same college, and my youngest daughter will be
graduating UMass Boston (her major is Biological Anthropology) this spring.
Lynne
On Tue, Jan 27, 2009 at 9:35 PM,  wrote:
<Snip>
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If we all did the things we were capable of, we would literally astound
ourselves.
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45) From: Sandy Andina
Couple of years ago, my trio played a barn concert in rural Iowa and  
were put up in the main house by the owner (a teacher who raises his  
own chickens, provided us the freshest eggs I've ever eaten, and  
appreciates fine coffee). The guest room had just one bed, and though  
my bandmates don't mind sharing, I am a very animated sleeper and  
blanket-hog who needs room to move.  So I got Susan's inflatable  
mattress on the living room floor.  All was well until I'd been asleep  
a couple of hours and felt an odd vibration (I know what you're  
thinking) on my abdomen, followed by an intense need to answer  
nature's call. Turned on my flashlight and there was the barn cat,  
Scout, happily purring and kneading on my tummy. Broke my heart to  
interrupt her reverie, but when ya gotta go.....
So I grabbed my cane, and tried to employ what I'd learned 35 years  
ago during my skiing lessons about using a ski pole to help oneself up  
after a fall. No dice--I'd been 80 pounds lighter, with two good knees  
and a good back, back when I was happily XC skiing through the  
Cascades. And what was worse, the seal on the mattress' valve was  
leaky--that and my avoirdupois had nearly flattened the thing. I  
finally was able to use my cane like a river-raft steering pole to get  
my mattress and me over to the loveseat, where I was able to grab on  
and hoist myself up to a sitting position. After, er, TCB, I came  
back, reinflated the mattress silently (as a singer, with my asthma  
under control, my lungs worked fine), and went back to sleep next to  
the loveseat. Scout resumed her position as well.
On Jan 27, 2009, at 9:41 PM, Lynne wrote:
<Snip>
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46) From: Barry Luterman
Don't know what you are complaining about. My wife hired a young boy to come
in the morning and jump on my chest to get my heart started.
On Tue, Jan 27, 2009 at 5:26 PM, Sandy Andina  wrote:
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47) From: Zara Haimo
I have a small scale right by my grinder.  I put the filter basket on the 
scale, set it to zero, and add beans to my target weight (16 grams) for a 
double shot of espresso.  I found that when I measured by scoops, I 
sometimes had too much and sometimes too little.  I also use the Thor 
Ridgeline tamper and find I get perfect shots every time if I weigh.  It 
takes just a couple of seconds and the results are much better than I ever 
got measuring by scoop.
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48) From: jeff michel
Hi Everybody!
Noobeman here.
Hi Zara,
Espresso is my new passion now.
Which are your (or anyones) favs (beans) for espresso? I bought the  
sampler but I am adventurous.
I am still fine tuning my Pavoni but I had some excellent shots of BB  
Ethiopian natural at about full+roast that was an real eye opener for  
me (coming from a carbon based world of Vennia+).
I just scored a used  Behmore 1600 and I am ready to enter the new  
world of espresso via green bean roasting.
Thor tamper!, dem guys are beautiful! Is it the maple? Great concept  
(ridgeline). My coffee lab tamp just shipped today from down under.  
Good time to buy in AUD's!
Cheers
Jeff
On Jan 27, 2009, at 10:11 PM, Zara Haimo wrote:
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49) From: Tom Ulmer
I suspect that's better than a wife hiring a young man to come jump on her
chest for similar reasons...

50) From: Lynne
Spew alert!!!
ROTFL!
Lynne
On Wed, Jan 28, 2009 at 8:18 AM, Tom Ulmer  wrote:
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51) From: Zara Haimo
Hi Jeff!  Welcome to the list!  We were all Newbies once.  The cool thing 
about this list is how much help you'll get.  I've never been on another 
list where people share so much knowledge and information.
Like many of us, I make espresso from all the single origin beans I roast 
and like almost all of them that way.  I've also used Tom's blends for 
espresso, but I don't usually blend myself.  I've gone through periods where 
I tended more to the wild Ethiopian tastes and other periods where I liked 
the more mellow Central Americans and then back again.  Since you're just 
starting out, the sampler is a great way to get a taste of everything and 
see what you like best.
The one thing I learned early on was not to roast too dark.  When I was 
still buying commercially roasted coffee, I tended to buy the darkest roasts 
available because those were the best, right?  These days I never go more 
than about 30 seconds into 2nd crack on my HotTop, and usually roast even 
lighter than that although it depends on the bean.  Experiment and see what 
you like - worst case, you'll just have to roast another batch if the first 
one isn't to your liking.  If a batch is too light, you can reroast it - 
there's one list member who's perfected that technique and prefers the 
result, so he usually double roasts, but I only do it when for some reason a 
roast ends too early.
Happy Roasting!

52) From: Dan Audette
OT....OT..
I once saw a wiring diagram for installing a switch on the heating
element of a westbend air popper. Can anyone help me with this?
I sure would appreciate it.
Warm regards,
Dan
On Tue, Jan 13, 2009 at 1:13 PM, Karlton G. Kemerait wrote:
<Snip>
-- 
Dan Audette
Corporate Event Management
All The Details, Inc.
6955 Harvest Rd.
Boulder, CO 80301
303-544-0359 (P)
303-449-7133 (F)
dan
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53) From: jeff michel
Thanks Zara!
Thanks for the response. I am definitely a noob when it comes to  
roasting since I haven't done my first one yet...
You have a Hot Top!  SWEEET!
Do you make it into the second crack on most roasts for espresso?
I think I am going to order some SO as well. Any you would think of to  
start with?
Thanks!
Jeff
On Jan 28, 2009, at 6:32 PM, Zara Haimo wrote:
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54) From: decrisce.md
I've really enjoyed yirgachefe and other fruity ethiopians as single
origin shots at city plus
On 1/28/09, jeff michel  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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55) From: Lynne
Ah, Dan - you have certainly come to the right place for this! We have some
great
creative tinkering minds in this group (I stay away from electricity for
safety sake -
mine and all those around me... ha).
You'd do best to start a new subject with this heading - I know you'll get
lots of
suggestions.
Welcome all -
Lynne
On Wed, Jan 28, 2009 at 9:45 PM, Dan Audette  wrote:
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56) From: Lynne
Sandy -
I started my second semester (of what seems like a permanent position as a
student in my local community college, lol). Just wanted to let you know
that you had me laughing so hard with your description of what certainly
couldn't have been too funny for you at the time. I had many a similar
moment (also wishing I was a good deal lighter) when I found myself stuck on
that air mattress - especially when my arm was in a sling. Only substitute
two of my three dogs peacefully cuddled near me while I'm desperately trying
to get up (tried to figure out, what's worse at my age - needing to get to
the bathroom fast, or experiencing more pain in a fractured arm/previously
injured knee/body that's getting older fast (choose one - or more, at any
given time).
Glad to hear that Scout wasn't disturbed.
Lynne
On Tue, Jan 27, 2009 at 11:12 PM, Sandy Andina  wrote:
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57) From: Lynne
incomplete thought - meant to say that this semester is really intense, so I
don't have as much time as usual to peek in on my emails...
need to get back to thinking Dreamweaver and Flash for school... can't shift
gears that well!
Lynne
On Thu, Jan 29, 2009 at 5:55 AM, Lynne  wrote:
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58) From: g paris
I really don't think there is a hard fast rule. this is one of those very
personal issues that breaks down to "your personal taste."
I have a great friends who says the best amount for a French Press is a huge
tablespoon of course ground, and then add a bit more!
let me know,
ginny
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59) From: Brian Kamnetz
Jeff,
I don't make espresso, so my goals are a bit different from yours. I
used to try to pick and choose varieties of greens, but finally ended
up, on almost all of my orders, getting a double sampler (1 pound each
of eight different varieties), then filling up the USPS flat rate box
with varieties people have been talking about on this list.
The problem I ran into is that I am the only coffee drinker in my home
and I use only 24-26 grams of roasted coffee a day, so 12 pounds of
greens lasts me for a long time. By the time I am ready to order
again, most of the coffees I am interested in are no longer in stock.
So for me, allowing Sweet Marias to select the greens for me works
very well. Bottom line is that all the coffees Tom stocks are
interesting and worth trying.
Brian
On Wed, Jan 28, 2009 at 9:54 PM, jeff michel  wrote:
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60) From: Allon Stern
On Jan 28, 2009, at 9:54 PM, jeff michel wrote:
<Snip>
"Espresso" is not a roast.
Espresso is an extraction method which brings out the character of  
the bean with great intensity. If you have a fruity coffee, you can  
get a fruit-bomb espresso. Chocolatey coffee, a chocolate bomb.  
Mediocre coffee gets you a mediocre espresso.
Within that, you ride a fine line to get proper extraction. Time and  
temperature are two variables. Grind and tamp are others. These all  
need to be properly adjusted for optimal espresso. You can get decent  
espresso within a range of variables, but hitting the bullseye can be  
tricky. But when you do, you'll find yourself trying again and again  
to hit that bullseye, and not settling for mediocrity in your cup.
You can make a very nice light roasted espresso. If you like burnt  
dark flavors, by all means, enjoy.
-
allon
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61) From: Zara Haimo
<Snip>
I use the same beans and roasts for all methods of coffee I make - the same 
beans I use for French Press also go into my Aeropress and my espresso 
machine, so I don't have an espresso roast as such.  I try to roast each 
bean to the level that brings out the most of its taste as best I can. 
About half the time I stop the roast just before 2nd is starting in the 
pause between 1st and 2nd crack, and the rest of the time I take it 10-30 
seconds into 2nd.  I judge by the smell of the smoke, the temperature 
readout on the HotTop, and the appearance of the beans as best I can see 
them through the window.  Keep in mind that the beans may continue to roast 
for a short while after you stop a roast both because they don't all dump 
into the cooling tray instantly and because the bean mass retains heat for a 
bit before it starts to cool off.
<Snip>
What did you like best from the sampler?  I'd start by ordering at least a 
couple pounds of anything I liked.  I always read Tom's running comments at 
the top of the greens page to see if there are any interesting beans that 
have come in recently.  I also try to get some variety - if most of my order 
is sweeter, milder Centrals, I'll also order at least one bean from Africa 
with a wilder, stronger taste.  You can't go wrong with Tom's beans.
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62) From: jeff michel
Thanks Zara.
Jeff
On Jan 29, 2009, at 10:42 AM, Zara Haimo wrote:
<Snip>
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63) From: jeff michel
  I guess I should have worded it "for your espresso machine" or "for  
your use in espresso machine" but I see that she (Zara)
got what I meant.
Naw, not into the burnt anymore. Easy to find that way but I am  
already buying BB and getting ready to do my first roast ! =D
Having a Pavoni lever (2) makes the results very obvious. However  
roasting is another matter...
Jeff
On Jan 29, 2009, at 10:19 AM, Allon Stern wrote:
<Snip>
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