HomeRoast Digest


Topic: Fw: New to the list (107 lines)
1) From: Richard Webber
Resending since the original message hasn't shown up in 24 hours - I assume=
 it's lost.
----- Forwarded Message ----
From: Richard Webber 
To: "homeroast" 
Sent: Sunday, February 1, 2009 8:28:27 AM
Subject: Re: [Homeroast] New to the list
I think your abbreviated quotes may have misrepresented my post.  The ful=
l quote is "I don't weigh before brewing". I do weigh before roasting. =
Also, I do have precision in the amount I brew - it's precisely loose fille=
d to the level of the basket before tamping. I suspect that volume may be a=
 better measure than weight at this stage of the process. It also seems to =
me that exact repeatability is more important than actual numbers. Numbers =
are one means for achieving that. =
Richard Webber
On Feb 1, 2009, at 12:23 AM, raymanowen wrote:
"I don't weigh my coffee before...and roasting about 75% of the indicated
weight (i.e. 6oz on the half pound setting)."
Numbers can be your friend- If you don't weigh at one stage, why attempt any
precision elsewhere? -ro
On Thu, Jan 29, 2009 at 11:15 AM, Richard Webber  wrote:
Hi everyone - I just signed up for this list yesterday and so I've read a
few of the posts. Based on what I've read so far here are a few introductory
facts that may be of some interest.
      * I have been roasting with a Behmor 1600 for about a month now
      * I had a fling with roasting about 10 years ago that involved
frying pans, barbeques and popcorn poppers
      * I have been brewing exclusively espresso for more than 15 yea=
rs
now, earlier with a La Pavoni Professional and now with a Pasquini Livia 90
      * My Thursday Morning cuppa was a double shot of SM Moka Kadir
blend, roasted to a Light Vienna (I think) with just under 2 days rest, in a
cappuccino/latte sort of drink. Very nice.
      * I've been experimenting with my own blends around basic
ingredients - dry processed Brazil, some central and a smattering of Indian
Robusta
      * I don't weigh my coffee before brewing. I have found that let=
ting
it run from my doserless Rocky into the portafilter and then skim it off at
the top of the basket without packing gets the right amount. I then tamp (no
measurement here either).
I'm going to have a lot of questions :-) I have been very prosaic in my
roasting so far - just used the P1 roast on the Behmor and roasting about
75% of the indicated weight (i.e. 6oz on the half pound setting). That way I
won't run out of roast time before hitting the second crack. I usually hit
cool a little bit into the second crack. I'd say 10 seconds, but in practice
there are often one or two snaps before I feel the second crack is really
beginning, so I don't count those. And then the second crack can continue
quite a way into the cooling cycle espcially with larger loads. No temp
measurement here, no voltage measurement, just ears and nose. I think I am
ending up with a Light Vienna Roast with this approach. After a few days
rest some of the beans have just a few spots of oil on them, but not much
and not all beans. Is this a Light Vienna?  I know the ground coffee is
still way lighter than Illy Tosta Scura - my only reference point. I'd be
interested to get into other profiles and what differences they make.
One more question - what non-espresso methods of brewing do you all use?
I'd like to try some non-espresso coffee and was thinking of the French
Press. One day I'd like to Vacuum brew like my parents used to - but I'm not
ready for more investment of equipment yet.
Thanks for having me on the list (not that you have a choice.)
Richard
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