HomeRoast Digest


Topic: SCAA Resource Library now open to the public (9 msgs / 183 lines)
1) From: Edward Bourgeois
Just saw that the SCAA Resource Library is now open to the public. It
used to be for member access only.http://www.scaa.org/?page=libraryTo see the recent topics from the 2010 convention merely type 2010 in
the search box.
Ed
-- 
Ed Bourgeois aka farmroast
Amherst MA.http://coffee-roasting.blogspot.com/Homeroast mailing list
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2) From: Jim Couch
Thanks for the Heads Up, but it was NOT letting me in and even said it was
availible for paying members.....
On Fri, May 7, 2010 at 9:42 AM, Edward Bourgeois wrote:
<Snip>
-- 
"Idiots are so much fun! Thats why every village either has one or wants
one!"
G. House MD.
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3) From: Travis Bradburn
It's letting me download the handouts.  I haven't tried anything else.
Travis
On Fri, May 7, 2010 at 11:44 AM, Jim Couch  wrote:
<Snip>
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4) From: Yakster
Trouble leaving here fine (It works for me).
If you've tried visiting the SCAA library in the past, you may need to clear
your web cache to get it to work properly.
Ed, thanks for the link.
-Chris
On Fri, May 7, 2010 at 8:44 AM, Jim Couch  wrote:
<Snip>
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5) From: Bob Hazen
I'm having trouble with the site as well.  I could download one single-page 
handout, then it just ignored further attempts at other downloads.
Bob
<Snip>
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6) From: raymanowen
So sayeth the SCAA Resources sooth:
"The *SCAA Online Library & Catalog* is available to members only..."
and:
"The *SCAA Online Library & Catalog* is available to members only and
contains the full-text of SCAA publications, conference presentations and
conference papers. "
That sure clears things up.  In the past, they had the moniker  "*SCAB*"
If future funding requires Bait and Switch tactics, give the new moniker  "*
SCAM*"
<Snip>
advantage-
Me, too- and it's totally free of cost to not benefit.
Members' shots and coffee taste like Scattah.
What have they done for the cup lately?
-ro
On Fri, May 7, 2010 at 8:42 AM, Edward Bourgeois wrote:
<Snip>
-- 
Got Grinder?
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7) From: Ryan M. Ward
On the same page: 
"Normally a member-only service, we've made our on-line library
available to the public. Beginning next month, we are embarking on an
extensive project to update the entries. Some of these newer entries
will be member-only and marked as such with directions on how to access
them in The Store. Until then, this should give you a flavor of what is
and will be available through the SCAA Library and SCAA Publications."
-- 
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: Joseph Robertson
Ryan,
Thanks for this post. Tooooo many folks make comments with little or no
information on the subject. I do thank you for helping to clear the "bean"
smoke so those of us who want to can see what is going on.
JR
On Mon, May 10, 2010 at 9:46 AM, Ryan M. Ward
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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9) From: Yakster
I've been enjoying browsing the library, especially the audio files, some of
which I've downloaded and listened to on my MP3 player today on a round-trip
to San Francisco on family business that was sadly lacking in coffee.
Like Ed, I found the "How to obtain excellence with drum roasters"
presentation very interesting, especially with respect to cooling the roast
to room temp within four minutes to retain the soluble sugars before they
combine with other compounds in the coffee to loose their solubility and
hence sweetness when put through a paper filter.  Ed started a thread on H-B
with more detail here:http://www.home-barista.com/home-roasting/cooling-roast-and-sweetness-t14211.htmlI'm going to try dumping my beans from the Behmor after a minute in the cool
cycle into my old homemade been cooler and compare the results.  An
interesting experiment would be to compare press pot to filter coffee as the
press pot (or espresso) should retain the less soluble sugars that would be
otherwise filtered out.
-Chris
On Fri, May 7, 2010 at 7:42 AM, Edward Bourgeois wrote:
<Snip>
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