HomeRoast Digest


Topic: First Annual HB Home Roasting Competition (27 msgs / 709 lines)
1) From: Edward Bourgeois
A great opportunity to blend and home roast some SM coffees and have
them cupped and scored with comments. We can't get together at
roasting retreats like the Pros. But this competition is very much
modeled after the annual roast off they have at their retreat.http://www.home-barista.com/home-roasting/first-annual-hb-home-roasting-competition-t13074.html-- 
Ed Bourgeois aka farmroast
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2) From: John Mac
Ed-
It says that they will freeze and then defrost the roasted coffee?
And the espresso roasts will sit around for a week after being defrosted
before being judged.
What are they thinking over at HB?
Are they trying to ruin the beans?
John in Nor Cal
On Sat, Jan 16, 2010 at 11:44 AM, Edward Bourgeois wrote:
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3) From: Edward Bourgeois
**Unless otherwise instructed, Espresso entries will be defrosted so
that one week non-freezer time will have elapsed from the roasting
date to the judging date. Judges will determine the best tasting dose
and grind for each entry. If you want your entry to be handled in a
different way, please include instructions.**
7 total days from roast to cup, not counting days frozen if they
arrive much earlier. Not 7 days after being frozen. Unless you prefer
a shorter time and state it.  Most blends peak around 7 days
Ed
On Sat, Jan 16, 2010 at 6:30 PM, John Mac  wrote:
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-- 
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4) From: Jeff Kilpatrick
A while back, HB did a double-blind test of frozen beans and couldn't detect
any differences.  I won't take a side here, but that's probably what they're
thinking.
-jeff
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5) From: Tom & Maria - Sweet Maria's Coffee
It seems pretty kooky but I understand the logic, kind of. I mean, 
there is no way to receive all that coffee and have it roasted on par 
in terms of age. I am not sure this freezing is necessary for 
espresso though since it has a wider latitude in terms of rest. I 
have blends I really like at 10 days, not 5 or 7. Anyway, gad to see 
them taking the lead on this. It's something I would love to do but 
time and travels in my current schedule are really onerous. Just 
returned from a week in Costa Rica and found some amazing new 
coffees, including a spontaneous cross between Geisha and Caturra 
that is amazing!
Tom
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-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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6) From: raymanowen
   "If you want your entry to be handled in a different way, please include
instructions."
[OK- Go ahead and handle my beans any way you want.
Pull 10 shots your way, and we'll judge them for the record- discard the
best and worst shots of two 5-shot series, 4 scores discarded. I'll enjoy my
3 keepers, you do whatever you want]
The aggregate of flavor and aroma of three shots pulled for me by
competition baristas should be a real eye opener. I guess that's the magic
of a big-bucks shot puller over the low brow Portuguese-built thing on which
I learned, that looks like the starboard side of Marilyn Monroe's bow.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Guess I finally proved expresso is worthwhile- I look forward to learning
how, soon.
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7) From: John A C Despres
I might add Jim Shulman doesn't really make blunders. He's a good guy who
knows what he's doing.
It'll be fine, I'm sure. We can trust Jim.
John
On Sat, Jan 16, 2010 at 8:27 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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8) From: Edward Bourgeois
+1
This is an awesome task and Jim really thought it out well. I was more
than willing to help as I would with anything Tom needed help with.
This is the first go at it and I can see it grow into something much
more grand in the future.
On Sat, Jan 16, 2010 at 10:03 PM, John A C Despres
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-- =
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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9) From: miKe mcKoffee
Agree espresso blends can and do have a wide variation in optimum rest time.
Yet I don't find Jim's methodology kooky at all, but rather a way of
eliminating differing rest times as a final product variable. A few days
rest either way can make a noticeable difference in the cup, especially in
competition! AND if a person chooses they can specify a different rest
method. For instance if I were entering an espresso blend using those 4
beans I'd request 7 days ambient, then frozen, then 2 days out of freezer.
Why? While the competition selected beans are not the exact same beans they
are the same countries of origin, varietals and bean processing method beans
I currently use in my 4 bean 5 roast post roast Organic Delirium blend. 7
days ambient then frozen, then out for 2 days is how I target my 5 pounders
hitting my Cafés hoppers with Delirium with usage expected equivalent rest
days 9 through 10 or so. =
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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10) From: Joseph Robertson
Nice synopsis miKe. I kind of figured Jim had something specific in mind
when he laid out the specs of this competition.
Blending for spro is one thing to say but after I took a class from Dr.
Joseph John at the Seattle coffee fest,"Blending for Espresso" I realized I
was just at stage one of understanding all the variables that go into this,
mysterious wonderful skill. Then to add onto this the fact that many of
these variables change from crop to crop season to season etc.
My hat goes off to those like miKe M. and all the Lister's here who venture
into this competition. To find and create a balance for an espresso bean is
a life long journey, one that I find great joy in.
Joseph
On Sun, Jan 17, 2010 at 9:56 AM, miKe mcKoffee  wrote:
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-- =
Ambassador for Specialty Coffee and palate reform.
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11) From: Edward Bourgeois
Update:
The brewing roasts will be judged by Tom Owens of Sweet Maria's, Ryan
Brown and Steve Ford of Ritual, and perhaps Jeremy Tocker of Four
Barrel. In addition they will be judged by Bob Yellin and Jim Schulman
of Coffeecuppers. More espresso judges to be announced. Samples will
be overnighted to the judges outside Chicago.
many thanks to Tom and friends,
Ed
On Sat, Jan 16, 2010 at 2:44 PM, Edward Bourgeois  wrote:
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-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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12) From: Mike Chester
Anyone else from the list entering?  I just sent off my entries today.  I 
had only planned to enter the espresso category, but I roasted some of the 
Hue Hue while I was doing the other roasts and it came out really good, so I 
entered it in the brewed category.  I am curious what experienced tasters 
will have to say about my entries.
Mike Chester
--------------------------------------------------
From: "Edward Bourgeois" 
Sent: Saturday, January 16, 2010 2:44 PM
To: "sm" 
Subject: [Homeroast]  First Annual HB Home Roasting Competition
<Snip>
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13) From: Edward Bourgeois
I just sealed the box with my entries. Did both of them. Stuck my neck
out with  4 bean 5 roast espresso mostly blended without pulling a
shot, only getting to cup all the roasts and see how they were cool.
and make something up. Part of my  test roasts were plagued by a
wicked cold spell.  Tried an odd 2bean 3 roast brewed. Thought of
going safe but then I wouldn't learn anything . And a difference with
home roasting is not having to live on"crowd pleaser" coffees!
On Wed, Feb 17, 2010 at 12:04 AM, Mike Chester  wrote:
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Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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14) From: John A C Despres
I'm entering each category, SO for each. Beans will ship this afternoon.
John
On Wed, Feb 17, 2010 at 12:26 AM, Edward Bourgeois wrote:
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15) From: Edward Bourgeois
With the entry deadline today there are 22 Competitors; 20 Espresso
entries; 14 Brewing entries
Thanks to all that entered.
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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16) From: John A C Despres
Excellent! Good luck to all.
Thanks, Ed.
On Mon, Feb 22, 2010 at 7:23 PM, Edward Bourgeois wrote:
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17) From: Mike Chester
Well, the results are in and I am surprised that this is the first post 
about the competition.  As far as I know, the winners in each category are 
not members of this list, but John Despres, who is a member got special 
recognition for finishing in the top five in both categories - fourth in 
brewed and fifth in espresso.  Congrats John!!  I did not make the cut in 
espresso and finished seventh in brewed with my SO of the Hue Hue.  The 
final tasting of the brewed coffees were  conducted by Tom and his crew.  I 
want to thank them as well as Jim Schulman for setting this up.  Jim has 
indicated that he plans to make this an annual competition which benefits us 
all.  There are some interesting and useful comments listed on Home Barista 
concerning the entries.  You can follow the link that Ed posted below. 
There are also individual threads about the results.  I would like to see 
more people from this list enter next year.  One of the comments that Jim 
made that I found to be heartening was that most of the entries, even those 
not making the finals, could be proudly served in any coffee shop.  That 
says a lot about our ability to use mostly amateur equipment to produce 
professional results.
Mike Chester
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From: "Edward Bourgeois" 
Sent: Saturday, January 16, 2010 2:44 PM
To: "sm" 
Subject: [Homeroast]  First Annual HB Home Roasting Competition
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18) From: Mike Chester
miKe,
Now that the competition is over, would you share how you would have roaste=
d =
and blended if you were entering this competition?
Mike Chester
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From: "miKe mcKoffee" 
Sent: Sunday, January 17, 2010 12:56 PM
To: "'A list to discuss home coffee roasting. There are rules for =
thislist,available athttp://www.sweetmarias.com/maillistinfo.html'"=
Subject: Re: [Homeroast] First Annual HB Home Roasting Competition
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19) From: John A C Despres
Congratulations to all who entered!
Thanks Tom! A video of the brewed division can be sen here.http://www.youtube.com/watch?vúuZ_sPieXo&feature=player_embeddedI can't tell which coffee is mine, though.
I'm crazy delighted, over the top happy with my results, but more important
than the ranking will be tasting my coffee with the judge's notes in front
of me. I mean really, I have notes from Tom Owen, Jim Schulman and other
luminaries in the biz. What's cooler than that?
Jim has indicated it will take place again next year, and I hope we have
more participants. A larger Sweet Maria's contingent would be great.
John
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20) From: Tom & Maria - Sweet Maria's Coffee
I have to run , but one of the difficult things here was the 
selection of the coffee - at Roasters Guild we had a very interesting 
roast competition where everyone used the same coffee, El Salv. 
Matalapa. That meant roast technique and then the roast persons 
selection of which batch to enter was really key, and the green 
coffee itself was secondary. This was a bit hard because the 
selection of greens with so much character! naturals, etc...
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
Homeroast mailing list
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21) From: glenn rogers
Hi Tom, I have received the SR500. Like it a lot, Best investment i've do=
ne. for my love of coffee. I will give the SR500 to my girlfriend on moth=
er's day. I like the automated sequence that the SR500. It was wroth the wa=
it for it. Thank you very much. Glenn Rogers 
 
From: Tom & Maria - Sweet Maria's Coffee 
To: "A list to discuss home coffee roasting. There are rules for this list,=
 available athttp://www.sweetmarias.com/maillistinfo.html"
Sent: Sun, February 28, 2010 1:38:04 PM
Subject: Re: [Homeroast] First Annual HB Home Roasting Competition
I have to run , but one of the difficult things here was the =
selection of the coffee - at Roasters Guild we had a very interesting =
roast competition where everyone used the same coffee, El Salv. =
Matalapa. That meant roast technique and then the roast persons =
selection of which batch to enter was really key, and the green =
coffee itself was secondary. This was a bit hard because the =
selection of greens with so much character! naturals, etc...
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riascoffee.com
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-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roast=
ing
              Thompson & Maria -http://www.sweetmarias.com    Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
            phone/fax: 888 876 5917 - info_at_sweetmarias.com
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22) From: Andy Thomas
I add my thanks to Jim, Tom, Steve and Bob for judging. Especially to Jim f=
or initiating and seeing it through. My entry didn't do very well, but =
but I appreciate the feedback and I'm challenged to do better next ti=
me!
Andy 
From: Mike Chester 
To: "A list to discuss home coffee roasting. There are rules for thislist, =
available at =
Well, the results are in [...]
      =
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23) From: Peter Louton
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24) From: miKe mcKoffee
For first iteration Espresso entry dial in test batch 1:1:1:1:1 post roast
blended:
Brazil Natural City+ 17min total 4:30 start of 1st (SOF) to end of roast
(EOR)
Brazil Natural FC 17:30 5 SOF to EOR
Guat City++/LFC 17 4:30 SOF to EOR
Sumatra FC+/LV 17:30 5 SOF to EOR
Ethiopa DP City/City+ 16:30 4 SOF to EOR 
Dial in starting double shot parameters: rest min 7 to ideal 9 days, dose
~15g, temp ~199.5f, time ~28 to 32sec (after preinfusion), volume 1.5 to
1.75oz (depending whether for straight/mach' or bit longer/greater volume
pull for more milk) 
Note: if air roasting subtract ~2min from total times, ~30sec SOF to EOR
Note2: For a competition versus production blend the ratios would likely be
tweaked. They are 1:1's for maximizing production batch efficiency. Also a
competition blend can be crafted being much more "finicky" to pull than a
production blend since you don't have to be concerned with who's pulling. 
If entering the brewed category would do all as SO's. Maybe maybe not enter
the Brazil depending on how it cupped, especially it's finish but definitely
the other three. Maybe also a Moka Java style blend using post roast blended
Ethiopia DP and Sumatra likely first trying similar but bit shorter profiles
as above.
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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25) From: Tom Ulmer
I did a roast of these little guys last night and it was a good 2.5 minutes
from SOF to EOF.

26) From: Edward Bourgeois
Here are 2 Macro videos Tom produced from some of the roast samples.
Called Macro Mayhem part 1&2http://www.youtube.com/user/sweetmarias#p/u/1/eYtvQ6CeCPQEd
On Sat, Jan 16, 2010 at 2:44 PM, Edward Bourgeois  wrote:
<Snip>
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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27) From: Tom & Maria - Sweet Maria's Coffee
Thanks Ed - I am working on embeding the videos in the forum. For 
some reason it is not working, but I forgot to post the link here. 
They are long and boring to the general public, but interesting to 
the roaster, I hope!
<Snip>
-- 
-Tom
"Great coffee comes from little roasters" - Sweet Maria's Home Coffee Roasting
               Thompson & Maria -http://www.sweetmarias.com     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - info_at_sweetmarias.com
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