HomeRoast Digest


Topic: Query (25 msgs / 732 lines)
1) From: John M. Howison
Greem Mountain Coffee Roasters, known on Wall Street as GMCR, has been
going up at a handsome, even dramatic, rate.  For investors, this has
been nice, and maybe it's not over, but what does it say to coffee
freaks like us?
-- 
Contra muros, mater rubicolla
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2) From: Michael Irrera
I think Green Mtn makes some reasonably good coffee.  Though the brand  
isn't seen as "premium" as much as it was to start, it still has some  
good connotations, despite being sold in grocery, 7-11, and Mickey D's.
I was at their roasting facility a couple of weeks ago (though not  
inside), and it's a company very well thought of in that part of VT.   
At their visitor center/cafe they have some nice exhibits on coffee,  
from farm to finished product. There is material on roast levels  
(encouraging people not to buy burnt coffee), and various origins and  
their flavors.  I picked up some Guatamala and Kenya beans, and both  
were C+ to FC and fresh.
They were one of the best performing stocks of the 00's, driven  
largely by acqusition. Now, with the virtual monopoly on single serve  
(they own Keurig), and the recent Diedrich acquisition, they're poised  
for more growth. And of course the McDonald's business has been good  
to them. They have diverse distribution channels, and are leaders in a  
few of them (though most of the profit and growth is in the Keurig  
business).
I'd be interested to hear Tom's take on their buying/sourcing, but I  
think as far as producing a quality product, and especially being a  
good corporate citizen, they're doing a pretty good job.
-AdkMike
On Jan 30, 2010, at 10:14 AM, "John M. Howison"  
 wrote:
<Snip>
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3) From: Joseph Robertson
Not much....
On Sat, Jan 30, 2010 at 7:14 AM, John M. Howison wrote:
<Snip>
-- 
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4) From: Joseph Robertson
I believe I just read that a main factor in that stock surge was due to the
success they have had with the pod coffee systems. The challenge they face
now is the contradiction between a "green" theme and their mission
statement and thousands of spent pods that are not recyclable.
There R&D department is working overtime to solve this dilemma.
JoeR
On Sat, Jan 30, 2010 at 7:14 AM, John M. Howison wrote:
<Snip>
-- 
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5) From: Joseph Robertson
My reference to "thousands" should have read millions to be accurate.
JoeR
On Sat, Jan 30, 2010 at 1:37 PM, Joseph Robertson wrote:
<Snip>
-- 
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6) From: Sandy Andina
They also have some coffee geek cred, carrying some of George Howell's Terroir roasted beans.  And they are socially conscious.  (BTW, we can always use our homeroasted SM beans in the adaptor sold with some Keurig machines and available elsewhere--makes a darn good cup that almost rivals Aeropress).
On Jan 30, 2010, at 9:52 AM, Michael Irrera wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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7) From: Ryan M. Ward
What this tells me as an independent amateur stock trader is that investors have confidence that GMCR as a company is delivering a product that is currently popular. Personally, I think it is a fad that will pass (but in the mean time, I have made some money off of GMCR). You are right, that stock has flown through the roof, I wish I had caught it before I did but I was not in the market at the time when it was really starting to take off(Heck, the stock double in value in December, I think it increased 400% last year alone). I know last Wednesday they released an earnings report that came back higher than expected- almost double in fact- the stock opened with a gap on Thursday- IE opened higher than the previous days high. They were down from previous quarters but some analysts expect some pretty impressive earnings in future quarters.
P.S. I am not sure if you read this but for a while there GMCR had a bid out to acquire Deidrich Coffee (Another K-Cup manufacturer), I think they backed out of the deal but I seem to recall they may have opened talks up again(I have not checked the news on this recently). 
-- 
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.
<Snip>
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8) From: Ryan M. Ward
Oh, I was not aware that the acquisition had gone though. Good to know. 
-- 
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.
<Snip>
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9) From: Rich
They are marketing the K-Cup brewers and coffee very aggressively.  When 
they run out of new customers the bubble will pop.  Fads come and go. 
Hula Hoop anyone?
Ryan M. Ward wrote:
<Snip>
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10) From: raymanowen
"[GMCR] R&D department is working overtime to solve this dilemma."
<Snip>
physical and chemical laws at work in a particular application process.
D[evelopment] resolves conflicts between the Laws that the applications
introduced and improves the process.
For Yours Truly, R&D means : "There are no rules- Everything you believe
could change."
The last of my
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Got Grinder?
On Sat, Jan 30, 2010 at 2:37 PM, Joseph Robertson wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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11) From: raymanowen
"The last of my..." ?  -IMV (207g) beans + 200g of WS#2 Auriferous blend is
now roasted.
New heat gun got to Second Crack + 18s in about 15m. (Old Wagner is on its
4th repair, and I left out the air dam on a previous repair.} HG wurks good
in the summer but yesterday's ambient was about 30° F. Cooling was a Grand
Slam as usual, but the cooled beans made the Mason jar  feel like it was
full of ice cubes. Cool Beans.
Last roast, it was obvious the higher air flow and resulting loss of
temperature worked to give a 20 minute + roast time for 500g to FC- with Ye
Olde Heat Gun. Didn't really get any Second Crack.
The extended roast was very bright for the first six hours, then matured to
a very nice drip and espresso brew through day 7. Wurkt best with a #21 -
21.5 grind.
New roast initially ground at 20 and was pure crema emulsion. It didn't
start to settle out until the demi was over half full. Time ran out and the
cup was still mostly crema. A Sink Shot for the crema averse Barista. They
will serve it your way at McDreck or *$ Inferno.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Got Grinder?
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12) From: Ryan M. Ward
"The last of my..."
I was wonder what the rest of that sentence was!
-- =
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmi=
c Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-gener=
ated-annoying-end-of-email-spam placed here by anyone other than myself. I =
am a Linux nut and am doing my part to support open source software and the=
 Linux and Ubuntu communities by getting the word out with each email I sen=
d, I encourage you to do the same.
<Snip>
<Snip>
is
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od
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and
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Ye
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to
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he
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ariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
 		 	   		  =
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13) From: Brian Kamnetz
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14) From: Joseph Robertson
Thanks for finishing RayO,
I also was confused and wondering what kind of interruptus caused the "The
last of my..."
sudden ending... good to know your ok...=))
JoeR
On Sun, Jan 31, 2010 at 11:59 PM,  wrote:
<Snip>
is
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od
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and
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Ye
<Snip>
to
<Snip>
he
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ariascoffee.com
<Snip>
-- =
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
Homeroasthttp://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmar=iascoffee.com
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15) From: Ryan M. Ward
I was referring to his first email. He signed his email with "The last of m=
y " and left the rest blank. =
-- =
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmi=
c Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-gener=
ated-annoying-end-of-email-spam placed here by anyone other than myself. I =
am a Linux nut and am doing my part to support open source software and the=
 Linux and Ubuntu communities by getting the word out with each email I sen=
d, I encourage you to do the same.
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
armic Koala)
<Snip>
enerated-annoying-end-of-email-spam placed here by anyone other than myself=
. I am a Linux nut and am doing my part to support open source software and=
 the Linux and Ubuntu communities by getting the word out with each email I=
 send, I encourage you to do the same.
<Snip>
nd is
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16) From: Joseph Robertson
So was I ,
JoeR
On Mon, Feb 1, 2010 at 11:54 AM, Ryan M. Ward
wrote:
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out
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out
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on
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ks
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ariascoffee.com
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ariascoffee.com
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ariascoffee.com
<Snip>
-- =
Ambassador for Specialty Coffee and palate reform.
Homeroast mailing list
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17) From: raymanowen
At the point, I remembered I had nothing at all roasted and the Liquid Gold
was all gone too. Cool and no breeze last Saturday night, I was going to
milk another roast out of the re-re-re-fixed Wagner.
How Dingie could I be? Risk coffee beans just to get a few more miles out of
an Elmer Fudd heat gun? Not!
Normally I could just grab stuff on the fly, set up and roast in the
carport. The new Wagner heat gun had never seen power yet, so the pigtail
wire was tightly coiled and kinked. Got to thinking about it and broke out
the new HG.
Warmed the tightly coiled new power pigtail with the old HG. The roast was
cake. Hung it right in 2nd Crack. Would have gotten to Hell++ roast level
easily, but the HG is easy to control- held it right at 2nd Crack until it
went super critical. That's where I stopped it.
Just an aside- I can not reconcile the idea that drum roasting takes place
because of the single point contact of a bean with the drum. I cooled the
first half-dozen air popper roasts by tossing the beans out on a cookie
sheet kept in and returned to the freezer. It worked better than not
stopping the roast. Diminutive roast was cool in about two minutes. Osmotic
heat transfer either direction.
In the blower intake in a screen mesh colander, the 400g roast was cool in
5s in the frigid air blast. Below 0° C by 30s. I've been greeted by a
staggering puff of aroma every time I've opened the jar in the week since
roasting.
                 QED -ro
-- =
Persist in old ways; expect different results - suborn Insanity...
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18) From: Tom Ulmer
The single-point idea would never balance the books for my tastes. A more
likely vision of drum roasting is heat radiating from all sides with
conductive and convective heat transfer within. The materials of
construction with design consideration for agitation will influence each.
Then of course there is there is the luxury of focusing on other aspects of
the roast or mild multitasking instead of providing the primary mechanical
input to the process. =
However, it sounds to me as if hot air in motion and the dance with your
beans is making sock suspenders part of your wardrobe... I've wondered at
times myself of the spiritual nature in our roasting efforts and the
culmination of consumption. =

19) From: Martin Maney
On Sat, Feb 06, 2010 at 09:52:44AM -0500, Tom Ulmer wrote:
<Snip>
Sure and certain, that's obvious.  If the beans are warming up from
contact with the walls, how much more so the air in the drum must be...
and that gives some of it back to the beans.  A state of continuous
thermodynamic disequilibrium.  ;-)
<Snip>
I never *planned* to end up roasting beans on the porch using the heat
gun I bought years ago for other purposes.  Never planned to have an 8#
sampler of fine green beans sitting there laughing at my lack of
roasting appliance, either, and that was what pushed it, at least the
first time.  After my first cup of fresh beans I'd roasted, well, so
what if they might have been a bit scorched?  Dunno as the effect was
all that spiritual, but really, there was no turning back from the very
start.  Damn, this is fun (when it's not being infuriating)!
Somewhere around half the sampler later, the inconveniences of using
gun & bowl on a notionally enclosed porch during a midwestern winter
(not least being that the weather tended to have about as much effect
on the results as anything I was doing) finally pushed me to order a
Nesco.  Despite having nearly doubled my coffee consumption - can't
recall when I last failed to have that after-dinner cup, which used to
be a rare thing - I don't see myself wanting to do batches much larger
than 4 or 5 ounces.  And with small batches and the afterburner (or
whatever you want to call it), I can probably roast indoors.  Come
summer I can clean off the old Poppery (original model) if I want to
play outside.
Fresh coffee, Zassenhaus, CCD... life is pretty good. :-)
-- 
In terms of utility rather than dollars, I can spend "nothing"
(which to a first approximation is the value of a dollar out of my
weekly budget) to get a non-zero chance of completely changing my
life.  Or, in yet other terms, I can just wait for them to send me
the check by mistake, which can't be *that* much less likely than
actually winning [the lottery].  -- David Dyer-Bennet
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20) From: raymanowen
I'm convinced- Nix the point-contact model of energy transfer in drum
roasting. Due to the commotion of the tumbling beans, there is great air
turbulence within even a closed cylindrical drum. Heat > Air > Beans.
What is the IR heat transfer function to the bean? Effectively, the bean is
at the center of a radiating sphere in the drum. Center of sphere is a
simplification, I know, but there is something basically different about
drum roasting.
The combination of convection plus IR heat transfer has never been described
in physical terms. Maybe the Gecko will transfer from insurance to grinders
to drum roasters before it's all played out.
Sorry- or Not- if my disgust with marketing palaver being adduced as genuine
review disturbs the PC barnacles.
"Stylish?" Baloney. "Stylish" sells stuff, it grinds not bean 1.
Is Hell's Kitchen Stylish, or is Chef Ramsay all business and the equipment
form follows speckless functionality? The diners neither see it nor care-
it's the fare and service, not a Stylish kitchen that counts.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
-- 
Persist in old ways; expect new results - suborn Insanity...
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21) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Isn't Liquid Gold the furniture polish. Watch out for that - not a 
great coffee condiment ;-)
-- 
-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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22) From: Ryan M. Ward
mmmmmmmmmmm.... Furniture polish............ (((Homer Simpson drool))) 
-- 
Ryan M. Ward
*Note: This email was sent from a computer running Ubuntu Linux 9.10 (Karmic Koala)http://www.ubuntu.com**Note: This signature was placed here by me and is not automatically-generated-annoying-end-of-email-spam placed here by anyone other than myself. I am a Linux nut and am doing my part to support open source software and the Linux and Ubuntu communities by getting the word out with each email I send, I encourage you to do the same.
<Snip>
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23) From: Allon Stern
On Feb 7, 2010, at 5:26 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
It's a floor wax AND a dessert topping!
-
allon
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24) From: raymanowen
I had been thrilling my Celtic Critic and others with IMV shots. Finally
exhausted the IMV. I hadn't held out hope that the Liquid Amber blend could
possibly match the Ethiopian- actually hoped it wouldn't, since I only got
two 2# sub-sample sizes of the SM blends.
There had to be more stash from the pantry of the 5br house buried in a box
somewhere. Voila!  3# more of IMV, a pound of the L-A and a full 2 pound
baby sample of WS #2 Auriferous.
Meanwhile, Capresso sent a new Luxe body as a "refurbished" machine.
Now to brew some of the IMV and neat espresso blends without trying to
outfox a leaky machine. Smallest stash first, the Liquid Amber was stunning!
All I could think of was Liquid Gold. The Scott's building on Havana looks
empty and abandoned lately.
Scott's still seems to be alive online, so I can't plagiarize Liquid Gold
for any of my paltry brew. Scott's, Baroness Coffee and one of my high
vacuum coating clients were in a line around the Arsenal and Stapleton's N-S
runway. What a Developer's jackpot, with DIA.
My jackpot was the IMV/ WS#2 blend at C+. On 215 hours, I get a nice puff of
aroma when I unseal the jar. This time the grinder burr spacing was 0.012",
no pre-infusion. Nothin' but Crema! (Crema-phobes: don't get tangled in the
revolving door)
Settled down to a 9mm layer! of crema by the time I knocked and rinsed the
PF. What a sforzando was the first sip from that cup. Not bright, just an
introductory delight that mutated slowly in the cup.
I like low brow machines- there's always the excuse for disaster shots. If I
feel a disaster coming on, real or imagined, I microfoam some whole milk
with Côte d'Or petits as dark as I can find them, with honey, cinnamon an=
d a
Nacho Vanilla bean segment. Then the shot can be terrible or not, you'd
never notice it.
There's a whole huge difference between using vanilla extract, even a fresh
tincture, and a vanilla bean segment. Caviar and all, the little chunk
really lights it up.
Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
Your excuses pretty much evaporate with the $2K machine.
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25) From: Sandy Andina
Of all the espressos I've tried--homeroast from SM's greens or fresh boutique roast (Redline, Black Cat, KidO, Hairbender), SOs or blends, nothing comes close (at least to my palate) to Liquid Amber. Closest I've gotten is my own Rocket Fuel blend, which I've tried to guesstimate from sight, size and aroma of bean (and general principles) as an "hommage" to Liquid Amber; and SM's Aussie Mt. Top (when they carry it).
On Feb 8, 2010, at 2:24 AM, raymanowen wrote:
<Snip>
Try it on a well-maintained e61 group HX or dual-boiler and you will find yourself relegating lowbrow machines to your basement or attic----but I wouldn't consider a Saeco Vapore to be lowbrow.....just takes patience, a great grinder, and adaptation to the machine's limitations.  OTOH, no way would I consider wasting Liquid Amber on my Crapesso Ultima.  (Still haven't banished it from my Basement Museum of Failed or Inferior Espresso Devices--I am waiting for a friend to complain about the terrible 'spro they get from a Krups steam toy or pumper-with-training-wheels, and an excuse to give said friend a little gift.  OTOH, I resurrected and cleaned up my LaPavoni PGB with the semi-warped grounds-bin-base and presented it to my recording engineer and his wife down in Sparta, IL to go with the Gaggia Color basic dual-purpose single boiler I got them for Christmas and a hospitality gift; though they'd only used moka pots before, it took them all of 15 minutes of practice to pull the best shots and cappas in Randolph County.  Sorry, but you'll have to have them record or produce your CD to get a cup from them). 
<Snip>
beans, beans, the magical fruit!
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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