HomeRoast Digest


Topic: true confessions (25 msgs / 1480 lines)
1) From: Lee XOC
As the instigator of the little discussion a little while ago about
"adulterating" coffee, I thought I might as well fess-up.  Although I do
appreciate my coffee black most of the time, this morning I was in a mood
for something different, so I plopped a spoonful of vanilla ice cream into
my hot steaming cup of Mandheling.  Mm mmm ....
I admit it, I'm a part time adulterator! ;)
------------------------------
Lee in San Diego
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Mike McGinness
From: "Lee XOC" 
<Snip>
What a wonderful desert idea. For after dinner just pulled us 5oz Cafe'
Cremas made with Kona LFC, dolloped about a good heaping tablespoon of
Vanilla Bean Ice Cream into them. Sipping mine now. Oops, just swallowed the
last of the unmelted ice cream! Not bad at all. (and I never put sugar in
coffee no matter what the brew technique.) Not too much sweet to over power
the Kona Cafe' Crema.... I do enjoy a Mocha now & then too. Well, if you
count the white chocolate iced mochas I make and bottle and take with me to
work then it's about daily. (I average 100 miles per day running around
doing computer field service work, always in my travel cooler plus water and
a diet coke...)
MM;-)
Home Roasting in Vancouver, WA USA
Dedicated to the Art & Science of coffee excellence - learning more and
knowing less each day.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Don Cummings
Ok,
I have a couple confessions that I have to get off of my chest.  They have
been weighing heavily on me but I will come out and say it. Please be
gentle.
First
Oh first let me say that I was really tired.
And I had been driving for about 5 hours.
And I still had 3 more hours to go.
Did I say I was really tired?
Here goes.
Last week I was driving from OH to NJ and, I was tired. I needed a
pick-me-up.  Man was I tired.  I stopped at a rest area and went inside and
there was a, gulp, Starbucks kiosk.  I couldn't help myself. I was weak. And
I was tired.  So I bought a cup of coffee.  At least that is what it looked
like. It wasn't the name.  I forget the name but it had a bunch of words in
it. I just pointed at the cup and the carafe.
Ok that was the first confession.
Here is the truly grievous one coming up though.
I liked it.  It was a pretty decent cup of coffee.  They called it their
extra light (or mild) I forget which. A Guat Antigua that I could actually
tell was a Guat.  I could actually taste origin traits and the coffee was
fresh. The true shocker was that the roast was at most a FC+. Its been a few
years since I've been to a Starbucks but this was the first non-French I've
seen.  Getting a decent cup of coffee so unexpectedly in the middle of the
PA turnpike really added a bright spot to a really tedious drive.
Maybe I won't be so dismissive of them in the future. Or maybe I shouldn't
push my luck?
-- 
Don

4) From: Brett Mason
Losing points... oh no... getting weak...
HAL ?
On 7/6/06, Don Cummings  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

5) From: Tom Ogren
crickets chirping...
On 7/6/06, Don Cummings  wrote:
<Snip>

6) From: Sandy Andina
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Sounds like their Light Note blend.  Normally, they brew it insanely  
strong so it'll have that "Starbucks taste" they think their  
customers have come to expect; but you might have stumbled across a  
server (a stretch to call 'em "baristas") who hasn't gotten the word  
from corporate and actually brewed it the way it was meant to be  
brewed at home.
On Jul 6, 2006, at 10:33 PM, Don Cummings wrote:
<Snip>
Sandy
www.sandyandina.com
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Sounds like their Light Note =
blend.  Normally, they brew it insanely strong so it'll have that =
"Starbucks taste" they think their customers have come to expect; but =
you might have stumbled across a server (a stretch to call 'em =
"baristas") who hasn't gotten the word from corporate and actually =
brewed it the way it was meant to be brewed at home.
On Jul =
6, 2006, at 10:33 PM, Don Cummings wrote:
Ok,   I have a couple = confessions that I have to get off of my chest.  They have been = weighing heavily on me but I will come out and say it. Please be = gentle.   First   Oh = first let me say that I was really tired. And I had been = driving for about 5 hours. And I still had 3 more hours to = go. Did I say I was really tired?   = Here goes.   Last week I was driving from = OH to NJ and, I was tired. I needed a pick-me-up.  Man was I tired.  = I stopped at a rest area and went inside and there was a, gulp, = Starbucks kiosk.  I couldn't help myself. I was weak. And I was = tired.  So I bought a cup of coffee.  At least that is what it = looked like. It wasn't the name.  I forget the name but it had a bunch = of words in it. I just pointed at the cup and the carafe. =   Ok that was the first confession.  = Here is the truly grievous one coming up though. =   I liked it.  It was a pretty decent cup of = coffee.  They called it their extra light (or mild) I forget which. A = Guat Antigua that I could actually tell was a Guat.  I could actually = taste origin traits and the coffee was fresh. The true shocker was = that the roast was at most a FC+. Its been a few years since I've been = to a Starbucks but this was the first non-French I've seen.  Getti= ng a decent cup of coffee so unexpectedly in the middle of the PA = turnpike really added a bright spot to a really tedious drive. =   Maybe I won't be so dismissive of them in the = future. Or maybe I shouldn't push my luck?
-- = Don = --Apple-Mail-16--7625899--

7) From: miKe mcKoffee
Glad you found a decent cup when you needed the pick-me-up on the road. I
found it interesting and seemingly illustrative of *$ style that what you
saw as Full City to FC+ *$ described as Extra Light.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Don Cummings
	Sent: Thursday, July 06, 2006 8:33 PM
	
	Ok,
	 
	I have a couple confessions that I have to get off of my chest.
They have been weighing heavily on me but I will come out and say it. Please
be gentle.
	 
	First
	 
	Oh first let me say that I was really tired. 
	And I had been driving for about 5 hours.
	And I still had 3 more hours to go.
	Did I say I was really tired?
	 
	Here goes.
	 
	Last week I was driving from OH to NJ and, I was tired. I needed a
pick-me-up.  Man was I tired.  I stopped at a rest area and went inside and
there was a, gulp, Starbucks kiosk.  I couldn't help myself. I was weak. And
I was tired.  So I bought a cup of coffee.  At least that is what it looked
like. It wasn't the name.  I forget the name but it had a bunch of words in
it. I just pointed at the cup and the carafe. 
	 
	Ok that was the first confession.
	 
	Here is the truly grievous one coming up though.
	 
	I liked it.  It was a pretty decent cup of coffee.  They called it
their extra light (or mild) I forget which. A Guat Antigua that I could
actually tell was a Guat.  I could actually taste origin traits and the
coffee was fresh. The true shocker was that the roast was at most a FC+. Its
been a few years since I've been to a Starbucks but this was the first
non-French I've seen.  Getting a decent cup of coffee so unexpectedly in the
middle of the PA turnpike really added a bright spot to a really tedious
drive. 
	 
	Maybe I won't be so dismissive of them in the future. Or maybe I
shouldn't push my luck?
	
	-- 
	Don

8) From: rnkyle
This is a multi-part message in MIME format.
Don't worry about body or should I say Starbucks slamming,
I to have found on several occasions have stopped into one of their many =
stores and actually enjoyed the product. If you like milk based coffee =
drinks then you will most likely enjoy their products.
I can produce better ones at home but on the road I stop in Starbucks =
for a quick fix.
10 Demerits CSA ponits anyway:O)
RK

9) From: javafool
Hi Don,
As much as I hate to admit it, there are a few people other than those =
on
this list that know how to make good coffee. It doesn't happen often, =
but
occasionally I have been surprised to find the same thing.
There is a roaster in Tampa who sells over a million pounds of coffee a
year. They roast single origin coffees as well as blends. They know how =
to
roast at City+ and darker, ship the same day they roast, and do sell to
quite a few restaurants, I just don't know which ones. Their coffee is
typically not the quality we buy from SM, but some friends who really =
cannot
afford more than $3.00 a pound or so for beans buy regularly from them =
and
the coffee is not bad. Other, non-roasting friends, buy roasted beans
several pounds at a time and freeze them and they have been satisfied.
So, it is possible to get good coffee someplace besides home. The odds =
are
probably only slightly better than winning the lottery.
Terry

10) From: George Miller
Hi Once again, been lurking but had to reply to this. 
Three years ago, or was it two, I made a trip from Mattydale, NY to Minot, 
North Dakota to see my son in the Air Force.  It was a 30 hour trip that was 
made with only stops for gas and a mens room pit stop on every other.  
Average pitstop was less than 20 minutes.  I wasn't into home roasting yet, 
only started this past Jan with my first order...a Zach's roaster and their 
beans.  I didn't know about Sweet Marias then. 
Well, on that trip I took two quart stainless steel thermos's full of 
whatever I was drinking at that time.  When I ran out someplace around hour 
24, I stopped into gas station with a small restraunt in it.  They had what 
they said was fresh roasted coffee and in different orgins.  I think I got 
the Sumatra in the largest cup they had as I really needed a cup.  I really 
loved that cup of coffee and never forgot it.  Since then I have started 
home roasting and have about 32 different SO coffee beans.  Guess what is my 
favorite as to this day....Sumatra in both the Gayo Mountain and the 
Mandheling.  Other major favorites are the Zimbabwee coffees, the Monsooned 
Malabar, and Ethiopian Harar Horse. 
Still haven't gotten the hang of espresso...tried a double shot made at 
Williams-Sonoma, the clerk was showing me the different espresso machines 
they had.  It was a Lilly {sp} blend of pure arabica and was roasted to a 
full city.  He used an automatic machine that costs about 2 grand.  Had to 
put some sweetner in it to tolerate it.

11) From: Steven Sobel
I guess this shows that, at times, even corporations can do something
right.  Out of curiosity, how much did the charge you?
Steve
On 7/6/06, Don Cummings  wrote:
<Snip>

12) From: Don Cummings
Still making payments.  ;)
Actually I think it was like $2.
On 7/7/06, Steven Sobel  wrote:
<Snip>
-- 
Don

13) From: Jason D. Montgomery
Ah, I don't mind Starbucks myself (though my opinion may carry no weight =
here since I would be considered a coffee-n00b).  Anyway - according to =
Kenneth Davids' book (someone who IS reputable) "Home Coffee Roasting : =
Romance and Revival" he mentions that Starbucks typically roasts at the =
FC to FC+.  I suspect that the difficulty they have is keeping their =
roasted beans fresh.  I've purchased their whole bean coffee in the past =
(before I got into home roasting) and based on the way they beans look, =
typically it's a FC or FC+ (unless you're buying their expresso roast or =
french roast, etc).
 
later,
jason
From: homeroast-admin on behalf of miKe mcKoffee
Sent: Fri 7/7/2006 2:48 AM
To: homeroast
Subject: RE: +True Confessions
Glad you found a decent cup when you needed the pick-me-up on the road. =
I
found it interesting and seemingly illustrative of *$ style that what =
you
saw as Full City to FC+ *$ described as Extra Light.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
        From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Don Cummings
        Sent: Thursday, July 06, 2006 8:33 PM
       
        Ok,
        
        I have a couple confessions that I have to get off of my chest.
They have been weighing heavily on me but I will come out and say it. =
Please
be gentle.
        
        First
        
        Oh first let me say that I was really tired.
        And I had been driving for about 5 hours.
        And I still had 3 more hours to go.
        Did I say I was really tired?
        
        Here goes.
        
        Last week I was driving from OH to NJ and, I was tired. I needed =
a
pick-me-up.  Man was I tired.  I stopped at a rest area and went inside =
and
there was a, gulp, Starbucks kiosk.  I couldn't help myself. I was weak. =
And
I was tired.  So I bought a cup of coffee.  At least that is what it =
looked
like. It wasn't the name.  I forget the name but it had a bunch of words =
in
it. I just pointed at the cup and the carafe.
        
        Ok that was the first confession.
        
        Here is the truly grievous one coming up though.
        
        I liked it.  It was a pretty decent cup of coffee.  They called =
it
their extra light (or mild) I forget which. A Guat Antigua that I could
actually tell was a Guat.  I could actually taste origin traits and the
coffee was fresh. The true shocker was that the roast was at most a FC+. =
Its
been a few years since I've been to a Starbucks but this was the first
non-French I've seen.  Getting a decent cup of coffee so unexpectedly in =
the
middle of the PA turnpike really added a bright spot to a really tedious
drive.
        
        Maybe I won't be so dismissive of them in the future. Or maybe I
shouldn't push my luck?
       
        --
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14) From: Ken Mary
<Snip>
Many years ago, in my prehomeroast days, a local drugstore began selling
whole bean coffee in several "flavors" one of which was Sumatra. It was the
best by far of all their coffees.
Mandheling and Gayo Mtn are still among my favorites. The other Sumatras,
triple picks etc are too refined and overprepped, their life has been
removed.
Homeroasting has opened my eyes to the world's coffees. It is much easier to
pick my least favorites and that would be most Centrals.
My most favorite would be any aged coffee. Roasting the aged coffees is much
easier and more predictable in a drum. A few tries in a popper resulted in
blowing out most of the (very much lighter) beans onto the countertop or
into the chaff trap. The major impetus in my switching from popper to drum
was being able to roast aged coffees.
--

15) From: miKe mcKoffee
As far as Kenneth Davids being a "coffee expert" is highly debatable by the
real coffee experts in the field (and I'm not talking about me by any
stretch of the imagination). Good coffee writer yes.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Jason D.
Montgomery
	Sent: Friday, July 07, 2006 9:24 AM
	To: homeroast
	Subject: RE: +True Confessions
	
	Ah, I don't mind Starbucks myself (though my opinion may carry no
weight here since I would be considered a coffee-n00b).  Anyway - according
to Kenneth Davids' book (someone who IS reputable) "Home Coffee Roasting :
Romance and Revival" he mentions that Starbucks typically roasts at the FC
to FC+.  I suspect that the difficulty they have is keeping their roasted
beans fresh.  I've purchased their whole bean coffee in the past (before I
got into home roasting) and based on the way they beans look, typically it's
a FC or FC+ (unless you're buying their expresso roast or french roast,
etc).
	 
	later,
	jason
	From: homeroast-admin on behalf of miKe
mcKoffee
	Sent: Fri 7/7/2006 2:48 AM
	To: homeroast
	Subject: RE: +True Confessions
	
	Glad you found a decent cup when you needed the pick-me-up on the
road. I
	found it interesting and seemingly illustrative of *$ style that
what you
	saw as Full City to FC+ *$ described as Extra Light.
	
	Kona Konnaisseur miKe mcKoffee
	URL to Rosto mods, FrankenFormer, some recipes etc:
http://mdmint.home.comcast.net/coffee/Rosto_mod.htm	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.
	
	        From: homeroast-admin
	[mailto:homeroast-admin] On Behalf Of Don
Cummings
	        Sent: Thursday, July 06, 2006 8:33 PM
	       
	        Ok,
	        
	        I have a couple confessions that I have to get off of my
chest.
	They have been weighing heavily on me but I will come out and say
it. Please
	be gentle.
	        
	        First
	        
	        Oh first let me say that I was really tired.
	        And I had been driving for about 5 hours.
	        And I still had 3 more hours to go.
	        Did I say I was really tired?
	        
	        Here goes.
	        
	        Last week I was driving from OH to NJ and, I was tired. I
needed a
	pick-me-up.  Man was I tired.  I stopped at a rest area and went
inside and
	there was a, gulp, Starbucks kiosk.  I couldn't help myself. I was
weak. And
	I was tired.  So I bought a cup of coffee.  At least that is what it
looked
	like. It wasn't the name.  I forget the name but it had a bunch of
words in
	it. I just pointed at the cup and the carafe.
	        
	        Ok that was the first confession.
	        
	        Here is the truly grievous one coming up though.
	        
	        I liked it.  It was a pretty decent cup of coffee.  They
called it
	their extra light (or mild) I forget which. A Guat Antigua that I
could
	actually tell was a Guat.  I could actually taste origin traits and
the
	coffee was fresh. The true shocker was that the roast was at most a
FC+. Its
	been a few years since I've been to a Starbucks but this was the
first
	non-French I've seen.  Getting a decent cup of coffee so
unexpectedly in the
	middle of the PA turnpike really added a bright spot to a really
tedious
	drive.
	        
	        Maybe I won't be so dismissive of them in the future. Or
maybe I
	shouldn't push my luck?
	       
	        --
	        Don

16) From: Tom & Maria - Sweet Maria's Coffee
Fc means a lot of different things to a lot of different roasters. I 
saw an Equal Exchange bin at a store and the roast marked Full City 
was full-on French. Maybe the city they were referring to was Paris? 
Anyway, I think Starbucks house blend is way beyond FC - if you taste 
carbony roast notes, it is NOT FC. My .02 cents
Tom
<Snip>
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

17) From: Don Cummings
My current favorites include the Gayo mountain and the Aged Mandheling.
On 7/7/06, Ken Mary  wrote:
<Snip>
-- 
Don

18) From: Jason D. Montgomery
Ah, see - I don't care for their House Blend at ALL. :)
 
later,
jason
From: homeroast-admin on behalf of Tom & Maria - =
Sweet Maria's Coffee
Sent: Fri 7/7/2006 12:58 PM
To: homeroast
Subject: RE: +True Confessions
Fc means a lot of different things to a lot of different roasters. I
saw an Equal Exchange bin at a store and the roast marked Full City
was full-on French. Maybe the city they were referring to was Paris?
Anyway, I think Starbucks house blend is way beyond FC - if you taste
carbony roast notes, it is NOT FC. My .02 cents
Tom
<Snip>
I
<Snip>
you
<Snip>
<Snip>
--=
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com=
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
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19) From: elaine jarvis
I guess I should fess up. I drink 'bucks fairly semi-regularly. I get
re-gifted gift cards from relatives who believe caffeine is evil. Anyway, I
find the green tea frappe without syrup to be tasty. I stay away from the
coffee, tho'. The few coffee drinks I've had at the Green Mermaid have been
very disappointing. But I can say the same for most coffee chains. Now, on
the other hand, the local micro-roasters, many are simply sublime. If I
lived within the Tri-met service area, I probably would drink Stumptown
nearly everyday and never even thought of roasting my own.
Elaine

20) From: Jason D. Montgomery
Interesting, so his work at coffeereview.com on rating coffee isn't =
respectible?  I'll grant a proclaimed expert is not an expert unless he =
is validated by his peers. 
 
Okay - so who are the real coffee experts in the field? 
 
later,
jason
From: homeroast-admin on behalf of miKe mcKoffee
Sent: Fri 7/7/2006 12:48 PM
To: homeroast
Subject: RE: +True Confessions
As far as Kenneth Davids being a "coffee expert" is highly debatable by =
the
real coffee experts in the field (and I'm not talking about me by any
stretch of the imagination). Good coffee writer yes.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
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21) From: Brett Mason
Tom and Maria are.
((I don't have tunnel vision...))
Well, there's Mike McKoffee.
John and Les are pretty sharp too.
I think that's it, but I may have left out another 1-200 experts I read from
almost daily....
Juss helpin,
Brett
On 7/7/06, Jason D. Montgomery  wrote:
<Snip>
-- 
Regards,
Brett Mason
HomeRoast
   Zassman

22) From: miKe mcKoffee
Well, I don't claim nor have I every claimed to be an expert in any coffee
related field, or any other field for that matter. My sigtag is my
philosophy, not just something I made up that might sound catchy. I may have
a bit of experience in various areas but am no expert. Today I do however
claim my first ever Ristretto Godshot: comprised of 1/3 LFC Kona Rancho
Aloha (8 day vac jar rested end of batch) 2/3 FC Bolivia Cenaproc (6 day vac
jar rested) pulled at 203f which turned out to be the perfect temp, slowly
oozing 1oz in 35sec (timed after 2sec manual line pressure preinfusion to
augment E61 automatic preinfusion) virtually all crema before gorgeous
Guinesss effect, stopped with no blonding in sight. I'm a picky SOB (and
some say a bit of a perfectionist;-) yet couldn't think of a single way that
shot could have been better. Absolutely Devine. I digress (as usual)...
To be clear I never said Mr. Davids' work wasn't respectable or valuable, I
just don't consider him a "coffee expert". Maybe an "Everthing you wanted to
know about coffee but were afraid to ask" type expert from a novice
perspective. Written some pretty interesting, high level informative and oft
times entertaining books on coffee history, coffee growing, growing regions,
production, brewing methods including but not limited to espresso, roasting
methods including but not limited to home roasting to name a few areas off
the top of my head. But for instance researching and writing about coffee
roasting does not make a person an Artisan Roast Master with decades of
experience, or a home roaster with decades of experience for that matter.
How much value would I place in Mr. Davids cupping results versus someone
who is routinely called upon to judge various International coffees and
relies on their cupping expertise for a living as Tom and many many other
professionals do? Or the expertise of the farmer nurturing his crop year
after year producing award winning cups compared to writing about growing
coffees. 
Man what a wonderful linger from that Kona/Boliva ristetto. I wonder what
kind of espresso setup Kenneth Davids has at home... Probably near the top
of the GS3 waiting list if he's really into the espresso he writes about. I
would be if I had his (assumed) connections!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Brett Mason
	Sent: Friday, July 07, 2006 4:02 PM
	
	Tom and Maria are.
	((I don't have tunnel vision...))
	
	Well, there's Mike McKoffee.
	
	John and Les are pretty sharp too.
	
	I think that's it, but I may have left out another 1-200 experts I
read from almost daily....
	
	Juss helpin,
	Brett
	On 7/7/06, Jason D. Montgomery  wrote: 
		Interesting, so his work at coffeereview.com on rating
coffee isn't respectible?  I'll grant a proclaimed expert is not an expert
unless he is validated by his peers.
		
		Okay - so who are the real coffee experts in the field?
		
		later,
		jason
		
		From: homeroast-admin on behalf of
miKe mcKoffee
		Sent: Fri 7/7/2006 12:48 PM
		To: homeroast
		Subject: RE: +True Confessions 
		
		As far as Kenneth Davids being a "coffee expert" is highly
debatable by the
		real coffee experts in the field (and I'm not talking about
me by any
		stretch of the imagination). Good coffee writer yes.

23) From: Michael Dhabolt
I agree with the previously identified 'experts' list and would like
to nominate:
Bob Yellin and Jim Schulman (they have a high standing in my personal list).
Mike (just plain)

24) From: miKe mcKoffee
<Snip>
I how heartedly agree with your nominations. Their early dual voltage
control roasting inspired my Frankenformer Rosto roasting and Jim's cupping
abilities still leave me in awe. Since we're in nominating mode can't forget
Ed who's early Q drum work inspired Ron's quality RK Drum biz, or Ted and
his designed and built pounder plus gas fired air roaster, I foget who was
first to bring the novel heatgun/dogbowl roasting to the scene but certainly
must be included, and can't forget natural wood fire Wok, frypan, manual
popper roaster extraordinaire Pecan Jim or gee the various computer
controlled or PID controlled electric Popcorn poppers out their including
this dude out in The Dalles OR...
Definitely some serious talent floating around these coffee lists!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.

25) From: Jason D. Montgomery
Excellent - well i'm definitely enjoying the discussion (and impressed =
by the contraptions for sure, having a BS in EET myself - when I see =
some of the contraptions built for coffee roasting, it really brings =
back that desire to create something electrical - I get flashbacks to =
college). 
 
I also look forward to hearing more from the experts. 
 
Couple more questions (one roasting related, the other related to =
brewing):
 
1. Relating to this post - What is the harm/benefit to preheating the =
roaster before dropping the beans in? I have read that the roasters =
should be allowed to cool completely before roasting another batch.  =
Should a roaster be at room temp before the next batch, or is there =
harm/benefit to starting out a littler warmer (or a lot warmer)?
 
2. Since we started roasting our own coffee this past month, I decided =
to break out the French press - hadn't used it in a couple years. Turns =
out we only seem to like the coffee brewed in our French Press, our =
Starbucks coffee pot just isn't doing it for us. We noticed the =
Technivorm Brewer on SweetMarias - is this they way to go for =
convenience - if so which model? or are they all basically the same. =
Other suggestions? The Chemex looked interesting as well, but I'm =
looking for something to use when we don't want to be as hands-on.
 
For those interested, I received the Stir Crazy  a couple days ago but =
am still waiting on the Turbo Oven to arrive.  Some disconnected the =
heat element in the SC but others left it in (or added a switch to turn =
it on and off), which made me curious - I wanted to know the ambient =
temp of the SC when it's full on, by itself (no TO), after its been =
allowed to completely warm up.  
 
Preliminary results looks like the ambient temp of the SC (with its =
factory lid) oscillates between 275 F up to 339 F and back down to =
around 275 F as the thermostat turns the heater on and off until you =
unplug it again.  When I first plugged it in, it took a few seconds shy =
of 3 minutes to heat up to 310 F before dropping down and beginning the =
oscillation cycle between 275 F and 339 F. 
 
Certainly not enough heat by itself to do anything interesting but =
probably ruin green coffee beans.  For those who are curious what the SC =
brings to the table, that's where its at.  I have no idea when combined =
with the Turbo Oven if it will have any effect what-so-ever - remember, =
i did electronics, not thermodynamics. :P
 
later,
jason
From: homeroast-admin on behalf of miKe mcKoffee
Sent: Fri 7/7/2006 10:15 PM
To: homeroast
Subject: RE: +True Confessions
<Snip>
I how heartedly agree with your nominations. Their early dual voltage
control roasting inspired my Frankenformer Rosto roasting and Jim's =
cupping
abilities still leave me in awe. Since we're in nominating mode can't =
forget
Ed who's early Q drum work inspired Ron's quality RK Drum biz, or Ted =
and
his designed and built pounder plus gas fired air roaster, I foget who =
was
first to bring the novel heatgun/dogbowl roasting to the scene but =
certainly
must be included, and can't forget natural wood fire Wok, frypan, manual
popper roaster extraordinaire Pecan Jim or gee the various computer
controlled or PID controlled electric Popcorn poppers out their =
including
this dude out in The Dalles OR...
Definitely some serious talent floating around these coffee lists!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
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