HomeRoast Digest


Topic: Getting oils out. (34 msgs / 852 lines)
1) From: decesarecj
How can I achieve a City roast or full City, with a nice shine on the service of the bean, without going to dark?
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

2) From: Edward Bourgeois
Better to keep the oils in the bean. Dull is beautiful!
On Fri, Dec 4, 2009 at 5:25 PM,   wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

3) From: Barry Luterman
Why would you want to do that?
On Fri, Dec 4, 2009 at 12:25 PM,  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

4) From: Rich
Spray with olive oil after roasting.....
decesarecj wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

5) From: Lynne
Spew alert was needed here...
... (fortunately I wasn't drinking any coffee... yet...
Lynne
to the OP - shiny means the beans have been roasted too long. When places do
that, they basically have killed the beans.
Avoid shiny - don't sacrifice Tom's great selections to that form of
bean-torture!
On Fri, Dec 4, 2009 at 5:42 PM, Rich  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

6) From: Joseph Robertson
 Good point Lynne,
I have been looking forward to this question and topic. Basically IMHO, oils
in the roasted bean flavor and character notes in and ready to be emulsified
by a nice espresso machine and operator. Oil on the outside bye,bye "sweet"
character notes. There might be a little something there but that too is
gone soon. People who cook, which I confess don't, told me that oils related
to food in general are what go rancid first. Exposed oils, oxidation,
spoilage, etc. Taste? Taste what? That wonderful *$'s flavor?
Hey, I cut my spro teeth on *$'s, it is what it is and I don't expect them
to change. We can though, we can roast Tom's greens any way we want.
Barry were you serious, "Why would you do that" comment?
I mean to say, why waste good greens from Tom like that. I can walk across
the street from my shop and both brands of roasted whole bean in the pull
bins are all black and oily. I send people over there for black rancid oil.
Now the real art of roasting comes in stopping the roast in time and
learning this fine art. I just tasted Mike McGinness's two spro blends, wow.
It's obvious I have a few light years to go. I like to go to town and taste
his spro to see how my blending is doing. I can control the roast level
pretty good. Now to work on blending....a whole nother topic.
JoeR
-- 
Ambassador for Specialty Coffee and palate reform.
On Fri, Dec 4, 2009 at 2:56 PM, Lynne  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

7) From: Doug Hoople
Polyurethane. I'm assuming you want these for decorations.
Seriously, roasting even as dark as Vienna, there's no oil on the surface.
You have to go French and beyond for the oils to show.
Doug
On Fri, Dec 4, 2009 at 2:25 PM,  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

8) From: Joseph Robertson
Doesn't matter what roast level you call it ,90% of the beans in the pull
bins at the grocery store across the street are oily, this is why folks are
stopping in at my shop and asking question about this feature. Does that
mean the roaster or roasters don't know what  they are doing? I don't know.
I do know I can roast to keep the oils in and I do know what that means in
the cup. So do forgive me if this reply has no bearing on your last post
Doug as list replys do get confusing.
Sincerely,
JoeR
On Fri, Dec 4, 2009 at 8:55 PM, Doug Hoople  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

9) From: Dan Q
In my opinion, the most important thing if you want a really precise
roast is a very fast way to cool the beans. I like shaking them (in a
colander) under the vent of a reasonably powerful air conditioner, but
a fan that blows air directly through the beans might work even
better.
I imagine it might be easier to get oil on the beans if you use a
popcorn-type roaster, because the fast roast means the outside of the
beans may be more roasted than the inside--that way, you have more of
a chance of getting oil without over-roasting. I use a whirley-type
roaster, but I don't recall whether I get visible oil at full city
levels--I often roast to FC+, and sometimes Vienna. Also, the oil
isn't usually visible right after the roast, but will show up later.
You might even try a vienna roast with some beans that Tom recommends
to be roasted to that level... just because everyone on this list
lambasts dark roasts, doesn't mean you have to agree.
-Dan
On Fri, Dec 4, 2009 at 4:25 PM,   wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

10) From: Joseph Robertson
Please don't misunderstand me. I am not agreeing with everyone on this list.
I'm am sharing my experience as a professional coffee roaster, former and
still current home roaster. As far as the roast level is concerned, the
trend in Speciality Coffee today is lighter roasts, or roasts that trap or
hold the oils within the bean. Now if you and your taste buds prefer the
oils on the outside then I say go for it. The important thing to me is
helping friends/customers and especially new comers to coffee roasting
understand just what that means. What I enjoyed most about the roasting
school I attended was the science that the instructor shared with us. By
that I mean, just what happens during the roast process, and just what the
oils are and the role they play in the final cup that meets our taste buds.
JoeR
On Sat, Dec 5, 2009 at 1:04 PM, Dan Q  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

11) From: raymanowen
"We did not find any results for *whirley-type coffee roaster*"
I got it- a general-purpose coffee roaster/ grinder. Be first on your block
to own and operate the new roaster/grinder.
What home roaster could resist the ability to roast and grind coffee at the
rate of several tons per hour? All your friends could be caffeine-blitzed
with an hour's roasting. The roaster is the Model 90, by GE.
Perhaps you could find a run-out GE 90 for less than $1 million... What a
find!
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- 
Persist in old ways; expect new results - suborn Insanity...
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

12) From: Terry McVay (rr)
Thanks Joe... we come up every once in a while with the "oil is bad" thread
and appreciate
A reminder that taste buds are the final arbiter of truth in coffee..
 Terry/Kona

13) From: raymanowen
"... the trend in Speciality Coffee today is lighter roasts..."
Really? I had the retarded idea that, once I make a purchase and take
possession of some commodity, it's mine to do with what I want. There are
always the recommendations of the master cupper from whom we buy, but
they've never sent anyone to snatch the goods when I wasn't finished
roasting when the survey says I should have been done.
Quit roasting whenever you imagine. Communicate your desires to the beans by
making them cold. There is no commercial roaster that can get its whole
batch stopped as fast as mine, which is about five seconds after I've heard
enough cracks.
Unless you're roasting with an oxy-acetylene torch, the gradual application
of heat causes the  entire batch to arrive at the different roasting levels
en masse. When a few beans hit 1st or 2nd Crack, for example, they're all on
the brink. Exothermic is a wonderful theory, but Niagara Falls doesn't stop
just because of a two-week dry spell.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
C, C+, FC, FC+ are roasts; PC and BS are not.
On Mon, Dec 7, 2009 at 11:38 AM, Joseph Robertson wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

14) From: Joseph Robertson
My pleasure Terry,
There's just no accounting for bad taste...<];^)
Seriously though Terry, what little anatomy and physiology I have had has
helped me understand the fact that our taste buds get conditioned /
programed  to what ever they are exposed to. Our brain, (I think) takes it
to the next step and says "OK" that's an onion or apple or coffee etc. I was
weened on *$'s so for the longest time I thought all coffee tasted like
that. Roasting / cupping and experiencing different notes / flavors has
opened up a whole new world for me. I think a lot of it is just learning to
taste and distinguish the differences.
Cheers,
Joe
On Mon, Dec 7, 2009 at 7:37 PM, Terry McVay (rr) wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

15) From: Ed Needham
The thing about oils is this.  It is pretty on the bean.  How the oils get 
there is another story.
Basically there are two ways oil can show on the outside of the bean.
One, if the beans are roasted to the point where the cellular matrix (which 
holds the globules of oil) is cracked and leaks oil to the surface. 
Generally this happens during and after second crack.  Some like a roast 
that dark.  Fine.  The compromise is that the longer the beans roast, the 
less of the varietal flavor remains and more of a roasty flavor dominates. 
Fruity acids degrade, sugars caramelize and then carbonize, and carbonic 
acids increase.  There are hundreds of other things going on in the roast, 
but these are the ones that most significantly affect the final flavor and 
aroma of the roasted bean.  If you like a heavily roasted bean, taken to 
shiny, save yourself some money and buy less expensive beans.  You will not 
notice much difference.
The other way beans become shiny with oil is if they are old.  As the beans 
age, the oils saturate the woody cellulose cell structure and seep to the 
outside.  This begins to happen immediately and is noticeable after as 
little as a week.  Older beans look darker and can have that oily look. 
Think supermarket display bins.  Yuck.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

16) From: Seth Grandeau
My local Whole Foods has a large air roaster in the shop and roasts fresh
every week.  I'm often shocked by how many of the bins labeled as "light
roast" are dark and shiny.  I keep hoping to talk with the roastmaster, but
I never seem to catch them roasting.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

17) From: Joseph Robertson
Seth,
Any help for them is better than none. If not you I'm sure some "serious
coffee person" will step up and say something. It may take more than once in
some cases. They may never listen, he may be selling what he likes. I do
wonder what a dark roast might look like though. <];^0
One of my lines is "don't judge a bean by it's cover" or outside. Taste it.
Then be truthful and transparent in your labeling.
In a commercial setting I have to constantly explain why I don't want oil on
the out side of my roasts to my new customers. I do love this part
especially when they come back with this revelation in their eyes about the
flavors etc.
Sorry if I digress,
Joe
On Tue, Dec 8, 2009 at 6:24 AM, Seth Grandeau  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

18) From: Joseph Robertson
Ed,
I can't thank you enough for the coffee science lesson. I heard all of this
in class but was too busy trying to remember where I left my coffee
cup...<];^)
I am going to post this for the many customers I have who have enough
curiosity to ask these more in depth questions about why this or why that...
That is only if I have your permission to quote you.
JoeR
On Mon, Dec 7, 2009 at 10:12 PM, Ed Needham  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

19) From: Barry Luterman
Joe I agree. Your comment is directly in line with my recent posts on the
Gesha
On Mon, Dec 7, 2009 at 8:10 PM, Joseph Robertson wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

20) From: denis bordeleau
Hi Ray   Acccording to your last post, you said and I quote :C,C+,FC,FC=
+ are roasts; PC and BS are not.    After 30 minutes of unsuccesful r=
esearch I want to please know what these two last acronyms mean.  The bes=
t I found is Personal Computer (PC)  and Bull Shit (BS) but knowing you f=
or a while up to now   I dare ask.    Salutations.    Denis
--- En date de : Mar, 8.12.09, raymanowen 
Objet: Re: [Homeroast] Getting oils out.
À: "A list to discuss home coffee roasting. There are rules for this list=
,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: mardi 8 Décembre 2009, 0 h 53
"... the trend in Speciality Coffee today is lighter roasts..."
Really? I had the retarded idea that, once I make a purchase and take
possession of some commodity, it's mine to do with what I want. There are
always the recommendations of the master cupper from whom we buy, but
they've never sent anyone to snatch the goods when I wasn't finished
roasting when the survey says I should have been done.
Quit roasting whenever you imagine. Communicate your desires to the beans by
making them cold. There is no commercial roaster that can get its whole
batch stopped as fast as mine, which is about five seconds after I've heard
enough cracks.
Unless you're roasting with an oxy-acetylene torch, the gradual application
of heat causes the  entire batch to arrive at the different roasting leve=
ls
en masse. When a few beans hit 1st or 2nd Crack, for example, they're all on
the brink. Exothermic is a wonderful theory, but Niagara Falls doesn't stop
just because of a two-week dry spell.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
C, C+, FC, FC+ are roasts; PC and BS are not.
On Mon, Dec 7, 2009 at 11:38 AM, Joseph Robertson wro=
te:
<Snip>
s.
<Snip>
the
<Snip>
ee.com
<Snip>
ee.com
<Snip>
ee.com
<Snip>
-- =
Persist in old ways; expect new results - suborn Insanity...
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      Découvrez les photos les plus intéressantes du jour.http://www.flickr.com/explore/interesting/7days/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

21) From: Edward Bourgeois
You can see oils show pretty quickly at a lighter roast level if your
roast chambers  ET (environmental temp). is too high. You will often
notice an ashy taste with these roasts also.
On Tue, Dec 8, 2009 at 1:12 AM, Ed Needham  wrote:
<Snip>
s get
<Snip>
ch
<Snip>
 the
<Snip>
st,
<Snip>
 not
<Snip>
eans
<Snip>
om>
<Snip>
st,
<Snip>
ph
<Snip>
t,
<Snip>
or
<Snip>
he
<Snip>
the
<Snip>
fee.
<Snip>
fee.
<Snip>
fee.
<Snip>
fee.com
<Snip>
ee.com
<Snip>
-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

22) From: raymanowen
"I never seem to catch them roasting."
Solution: Submit your resume to support your application as Roaster or Roast
master. Proffer your roasting "portfolio" Then you'll start hearing the real
story. Wanna guess what it is?
Is there a Hobbs hour meter on the large air roaster? Take a look at it on
two successive visits...
Got you in the store, didn't it? It's furniture- normal when the roaster is
in a different zip code from the sales emporium, and it's not even being
brewed and cupped there. There's a Whole Foods next to Sarah's "Archivers."
This W/F also doesn't roast in situ.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Got Grinder?
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

23) From: Allon Stern
On Dec 8, 2009, at 9:24 AM, Seth Grandeau wrote:
<Snip>
On Dec 8, 2009, at 9:42 PM, raymanowen wrote:
<Snip>
They don't do huge volumes; I have caught them roasting at the Whole Foods near my office in Fairfax, VA. They basically punch in programs on the PIDs and let it run the program, without any monitoring or modification of the profile based on observation. Blind recipes. Ah well, it's better than charbucks, actually. The one near me does actually do lighter roasts decently, though. If I recall correctly, though, the beans are stored in wooden bins. Nice and rustic, but impossible to clean the oils off of, and build up of rancid oils leads to nasty tasting coffee.
Actually, before I found Sweet Marias, the WF near my office reminded me of my early experiments homeroasting, so I bought some greens from them ($2/lb discount) to play with. Found SM shortly thereafter, never looked back.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

24) From: raymanowen
Trotsky made the reference to thinking that was "Politically Correct," or
was not. Ever notice the stereotypical Politburo that applauds the party
Chairman Secretary and stops in unison? Not to start late or stop clapping
early.
Recently, PC has meant saying or doing the right thing in any given
situation. People that do that defer their thinking to the presumed
standards of others. It's a riot, watching politicians do it in a big
circle...
I can only wonder whether the 5 Dec roast of the 38:62 blend of Costa Rica
Naranjo Caracol/ FTO Bolivia Caranavi, 7 seconds into 2nd Crack will compare
favorably with the 43:57 blend two weeks earlier, stopped 17 seconds into
2nd, for an RC+ roast. With 6 days' rest, the early roast was Huge.
I built all my Heathkits and did all the Mil-Spec repairs with 60:40 (Sn:Pb)
solder that has a plastic temperature band ==> risk cold solder joints if
you move the joint as it cools. 63:37 has no plastic band.
Just wondered if a 63:37 blend of the CR/ Bolivia beans would protect them
from the Re- re- repaired heat gun/ bread machine roaster. Time will tell.
At least I snagged the last old-style Wagner HT-1000 from the Homer's Depot
shelf. In an un-American move, the HT-1000 price has dropped from $26 to
$20. Predictably, it looks a little like a Glorious People's Yellow POS. (Go
figure)
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Avast- No PC on my boat- take it elsewhere!
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

25) From: Allon Stern
On Dec 9, 2009, at 2:05 AM, raymanowen wrote:
<Snip>
I dunno, but that Anokhi will definitely make you grow tin whiskers!
I did a roast of the "petite bean experiment" yesterday. I really  
gotta work on my surface mount technique - those are some tiny beans.
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

26) From: Joseph Robertson
All PC aside Ray, what has "No PC on my boat- take it elsewhere!" Got to do
with one's subjective taste buds?
Or did I fly off in a direction unrelated to what your talking about here?
Which I often do when interpreting your posts..
JoeR
On Tue, Dec 8, 2009 at 11:05 PM,  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

27) From: denis bordeleau
Hi Ray,               Thanks for your explanation=
 about the acronyms PC and BS.  The relation to Trotsky and Politburos of=
 similar political regime countries around the world  was very clear, int=
eresting and above all the part about what the politicians do in big circle=
 made me smile quite a lot...               =
            =
               Also, you talked about the diffe=
rent coffee proportions of your costarican-bolivian blend (38:62 compared t=
o 43:57) and different roasting times (7 seconds into 2nd crack compared to=
 17 seconds into 2nd crack).   Assuming they had the same rest time, and =
since you seem to detect different tastes in both of these blends, I was wo=
ndering about the results of roasting them separately and blending them aft=
er in the same proportions.  Considering the precision of your procedures=
 timing, I would  also be interested  to know if the first and second c=
rack will happen at the same time with unique origin bean.     =
     Salutations,            Denis
--- En date de : Mer, 9.12.09, raymanowen 
Objet: Re: [Homeroast] Getting oils out.
À: "A list to discuss home coffee roasting. There are rules for this list=
,  available athttp://www.sweetmarias.com/maillistinfo.html"
Date: mercredi 9 Décembre 2009, 2 h 05
Trotsky made the reference to thinking that was "Politically Correct," or
was not. Ever notice the stereotypical Politburo that applauds the party
Chairman Secretary and stops in unison? Not to start late or stop clapping
early.
Recently, PC has meant saying or doing the right thing in any given
situation. People that do that defer their thinking to the presumed
standards of others. It's a riot, watching politicians do it in a big
circle...
I can only wonder whether the 5 Dec roast of the 38:62 blend of Costa Rica
Naranjo Caracol/ FTO Bolivia Caranavi, 7 seconds into 2nd Crack will compare
favorably with the 43:57 blend two weeks earlier, stopped 17 seconds into
2nd, for an RC+ roast. With 6 days' rest, the early roast was Huge.
I built all my Heathkits and did all the Mil-Spec repairs with 60:40 (Sn:Pb)
solder that has a plastic temperature band ==> risk cold solder joints =
if
you move the joint as it cools. 63:37 has no plastic band.
Just wondered if a 63:37 blend of the CR/ Bolivia beans would protect them
from the Re- re- repaired heat gun/ bread machine roaster. Time will tell.
At least I snagged the last old-style Wagner HT-1000 from the Homer's Depot
shelf. In an un-American move, the HT-1000 price has dropped from $26 to
$20. Predictably, it looks a little like a Glorious People's Yellow POS. (Go
figure)
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Avast- No PC on my boat- take it elsewhere!
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820
      Devenez un meilleur amigo grâce à Yahoo! Courrielhttp://cf.promos.yahoo.com/courriel/visiteguidee2/Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

28) From: Brian Kamnetz
On Wed, Dec 9, 2009 at 2:05 AM,   wrote:
<Snip>
Wait a minute.... something doesn't sound right.... "...Glorious
People's YELLOW pos?
I looked into the archives:
Mon April 9 2007
16) From: raymanowen
Harbor Fright had a Glorious People's Orange heat gun with switch for
$Ten, and my Celtic Critic's Kitchen Aid mixer bowl was begging to be
misused.
Maybe it's just me, but "Glorious People's Yellow POS" just does not
have the cachet of "Glorious People's Orange POS".
Brian
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

29) From: Rich
The PRC ran out of Red dye...
Brian Kamnetz wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

30) From: Brian Kamnetz
Heh heh, good one, Rich! I bet they ran out because they put it all
into the Christmas candy they shipped over here....
Brian
On Thu, Dec 10, 2009 at 7:03 PM, Rich  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

31) From: raymanowen
Tin whiskers- mmm (The pour-over mug of the 38:62 blend almost glows).
Eureka! Maybe Sn whiskers made the Hollocraftic S-20R bandswitch arc over
for the former owner. Wish I had kept it, but he refunded me $35 and I
traded it for an RME 4300, and that worked after 48 years with a little i-f
alignment. Same tubes!
Now I dream of the espresso shots I'll brew when Brown shows up with the
package from Manheim. The 38:62 is ready, and my Celtic Critic is becoming
harsh and tyrannical.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- 
Persist in old ways; expect new results - suborn Insanity...
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

32) From: Joseph Robertson
Dennis,
I know I'm still a green bean when it comes to roasting but "first and
second crack will happen at the same time", sounds like an eminent fire.
Regardless of the bean origin, can you put the brakes on in time?
Joe
On Thu, Dec 10, 2009 at 3:34 PM, denis bordeleau  wrote:
<Snip>
nd
<Snip>
ect
<Snip>
ts
<Snip>
the
<Snip>
st,
<Snip>
s if
<Snip>
ot
<Snip>
ee.com
<Snip>
ee.com
<Snip>
-- =
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
Homeroast community pictures -upload yours!) :http://www.sweetmariascoffee=.com/gallery/main.php?g2_itemId=7820

33) From: Allon Stern
On Dec 11, 2009, at 12:42 AM, raymanowen wrote:
<Snip>
Our local ham club is having a potluck dinner tonight.
I'm bringing +30dB chili (0dB is the threshold of spicy - I usually make it +40, but I toned it down for this crowd).
I may bring some coffee - all I have roasted at the moment is some IMV which is properly rested. 
Maybe I'll call it a "599 brew" - very clear, strong, and perfect tone :)
-
allon
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

34) From: Brian Kamnetz
On Fri, Dec 11, 2009 at 12:42 AM,   wrote:
<Snip>
Ray,
I'm not sure I follow... does this mean that you were successful in
finding a new espresso machine?
Brian
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20


HomeRoast Digest