HomeRoast Digest


Topic: My Apologies To One And All (4 msgs / 102 lines)
1) From: Paul
Since I've been subscribing to the list, my attitude towards my fellow homeroasters has changed a great deal. At first, I thought those who enjoyed the complex technical precision, trickin' out their machines, temperature control and measurement, fancy roast curves, shot pullin' times, etc., etc., were kinda snobbish, looking down their nose at those of us in the hobby who have stayed at the simpler level of homeroasting. How wrong I was. They only have a never ending passion for roasting the best coffee they can. My current supervisor at work has a coffee roaasting business in Normal, Illinois, Sidestreet Coffee Roastery, He has a 7lb capacity gas fired Diedrich that does a marvelous, consistent job. Compared with what I can buy at the grocery store, I'm drinking the freshest and best coffee of my life by using only my Behmor and iRoast. My boss Tom has taught me that by stepping up my attention to details and roasting equipment upgrades will only make my quality, consistenc
 y, and most of all good tasting coffee skyrocket. My desire to step it up has been rekindled.
Please accept my apologies
PAUL
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2) From: raymanowen
"Please accept my apologies"
No.
Not unless you share your successes and failures with the rest of us that
have our own modicum of success and Magnificent Failures. I thought the
latter was my story yesterday when I roasted 400g of the ' 05 Vietnam beans
on an extension cord in the car port.
An hour earlier would have been a Gimme with the HG/ BM, cooling blower and
timer on the table. A little 34 F breeze kicked up, and the orientation =
of
the car port magnified it about 5X. I really had to step on it to keep it
going through 1st Crack, just to the front porch of 2nd.
Normally. it can just drift through 1st and just a few kicks from the HG
will get it as close to, or as far in to 2nd Crack as I want. Nooo- a lot of
BTU's and chaff were headed for Wyoming, due to my  fast-developing Open
Cyclone Roasting session.
Says my Celtic Critic of the double shot with 28-hour rested beans,
"Yesterday's roast? Great aroma- can't wait for them to age. Somewhat
better, somewhat worse than the 10-day old beans."
The last roast got a little spicy like good Honey, not sweet. Sitting for
several months is not part of the plan, this time around. No more Eau de
Bandimere!.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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3) From: miKe mcKoffee
No apologies necessary. It's a Journey not a destination. Some choose to
stay longer or shorter or permanently at various stops along the way. Others
follow the winding path ever ever on. Once in a great while you may
sometimes even catch a rare glimpse of Tom off in the far distant horizon...
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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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4) From: Frank Parth
Paul,
There's no need to apologize.
This is one of the best behaved forums I know. I subscribe to a number of computer technical forums, and all of those 
are moderated to keep down the childish behavior of too many technical people.
I also subscribe to the Wooden Boat forum, and for several years there was someone so obnoxious and insulting that 
several very highly qualified boatbuilders quit the forum over his postings. He's left, fortunately, and the forum is 
growing again.
The only way to bother us is to never post your own learnings to the forum. Don't feel shy about asking simple 
questions. Yes, many of us have been here for years and have learned a lot about roasting coffee. But there are also 
many newbies, and they are free to ask simple questions and get them answered. We were all newbies at one time.
Frank
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