HomeRoast Digest


Topic: Roasting Then versus Now... (3 msgs / 93 lines)
1) From: miKe mcKoffee
Just finishing bagging up an 11 batch 85LB greens (includes one half batch
load Kona) session that took ~4hrs from powerup pre-heat to cool-down
shutoff. Thinking back a couple years when I was starting this insane
professional journey waiting for this little USRC 3k to be built and was
driving Two max overloaded voltage boosted CCR HotTops simultaneously with
batches @~333gr to yield two pounds from 5 roasts at approximately 4 batches
total per hr both running non-stop it would have taken TWENTY-NINE hours
continuous roasting instead of four! Which meant I was insanely doing 12hr
plus sessions most Sat & Sundays plus roasting virtually every night after
closing the café for a number of months... I was NUTS!!!! (Still am:-)
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://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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2) From: Brian Kamnetz
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3) From: Bill S.
miKe,
Coffee is in your blood.. thanks for everything that you share..
BillS.
On Sat, Sep 12, 2009 at 8:08 PM, miKe mcKoffee  wrote:
<Snip>
nt
<Snip>
ee.com
<Snip>
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