HomeRoast Digest


Topic: Hypothetical Monday (11 msgs / 290 lines)
1) From: Gary T
Let me know your thoughts and impressions on these hypotheticals:
Would if raw beans were crushed into smaller pieces before roasting?
Would if raw beans were fermented in something other than water?
Would if you roasted beans with a different item, i.e. wood or pepper corns=
, would the bean absorb the flavor?
Would it be possible to soak raw beans and make a split bean soup; and woul=
d it taste any good?
Why doesn't areopress make a permanent filter attachment similar to a porta=
filter basket?
Also,
On my behmor, if time has run out and my roast hasn't quite finished, I hit=
 the off button and let it continue to roast for 15 to 20 seconds.  This us=
ually does the trick and doesn't have any tangible ramifications on the res=
ulting cup.  I assume a prolonged cool delay would have affect but .... ano=
ther hypothetical: would if you allowed it to cool slower?  What kinds of d=
ifferences are there in a roast that is immediately stopped as to a roast t=
hat is allowed to slowly cool to the same profile as the immediately cooled=
 one?  (any damage to the behmor?) hmmm.
We'll save the other hypotheticals for another day ;-D
-Gary T
Windows Live™: Keep your life in sync. =http://windowslive.com/howitworks?ocid=TXT_TAGLM_WL_t1_allup_howitworks_0=12009
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2) From: raymanowen
"...if raw beans were crushed into smaller pieces before roasting?"
Remember the goats- this is not new technology or practice. Not
Hypothetical, Historical... -ro
-- 
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Wichita (ex- NYC Paramount) WurliTzer- 1976
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3) From: Bill
Ask pecan jim about beans absorbing flavors.
As far as a permanent filter on the AP, I read on the CG forum for the AP
that the inventor, Alan Adler, has a serious moral dilemma with a non-paper
filter.  Apparently, if you are routinely drinking non-paper filtered
coffee, your cholesterol may be up to 10 points higher.  He doesn't want to
be responsible for killing you.
That's why he doesn't do any filters but paper.
can't answer any of the other queries.
bet the soup would be bad
bill
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4) From: raymanowen
"...if you are routinely drinking non-paper filtered coffee, your
cholesterol may be up to 10 points higher.
He doesn't want to be responsible for killing you."
Note to all espressoholics: Please remember to fall down when you croak.
I'll see your 10, and I'll raise 10.
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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5) From: Sandy Andina
Personally, I think getting one's lipid profile and CRP-measured (and  
then adjusting one's lifestyle accordingly) is a far better heart- 
health-protector than avoiding non-paper-filtered coffee.  But hey,  
I'm just married to a cardiologist.
On Jan 19, 2009, at 8:17 PM, Bill wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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6) From: Ed Needham
A friend of mine has marinated green coffee beans in bourbon, dried them and 
roasted them.  I tasted his roast and it was very much a bourbon coffee. 
With some tweaks in his roasting technique, I think it could be excellent.
FYI:  Don't ever put green beans in a grinder thinking it will work.  It 
makes the absolute worst mess you could imagine.  It has been tried on this 
list more than once.
Ken Mary, on this list, swears by slow cooling.  He says it adds a 
'spiciness'.  I'm not convinced.  My experiences with slow cooling just mute 
flavors and allow a very indecisive  end of roast.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

7) From: Tom Ulmer
Sour mash flavors in the morning are remnant of younger and much braver
days. I suspect drying would be key in preventing accidental ignition.
I've never considered grinding green beans or roasting ground greens. 
Express cooling works better for my method. I agree that coasting to a halt
will mute some flavors - however there are occasions when that may be
preferable.

8) From: Joseph Robertson
Slow Cooling????
I roast on a professional level and I have never heard of any
commercial roaster using a slow cooling method. Does someone know
something I don't or is this a "home roasting experimental phase we
are going through.
All my training says to cool as fast as possible to stop the roasting
process where you want it. Some larger roasters even use a water spray
to speed the cooling process.
What is up with slow cooling?
Thanks guys,
Joe
On Thu, Jan 22, 2009 at 7:40 AM, Ed Needham  wrote:
<Snip>
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9) From: Allon Stern
On Jan 19, 2009, at 9:17 PM, Bill wrote:
<Snip>
Nevermind the effect of BPA on cholesterol.....
He steadfastly states that lab testing has shown no BPA in the  
coffee, but has NEVER (to my knowledge) acknowledged any testing of  
water hotter than their recommended 175 degrees, or longer extraction  
than their recommended 30 seconds.
I'd love a stainless steel aeropress.
Folks have experimented with different more-or-less permanent filters  
for the AP. You're certainly free to do the same.
-
allon
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10) From: miKe mcKoffee
Not 'we', just Ken as far as I know. 
miKe
<Snip>
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11) From: John Crippen
Copy that on the stainless steel AP.  Back when I was using the AP (pre-Miss
Silvia), I cringed every time I poured the off-boiling water into that
plastic tube.
On Thu, Jan 22, 2009 at 11:47 AM, Allon Stern  wrote:
<Snip>
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