HomeRoast Digest


Topic: my first real roaster! (13 msgs / 266 lines)
1) From: Kim Phipps
So very excited--I just ordered my first "real" roaster. I'd been using the Poppery II for a while now, and loving the coffee, but I felt it was time to move on a bit. Since I'm in a small apartment and don't have an outdoor space, smoke was getting to be an issue. (I have permanently traumatized my dog with the constant smoke alarm going off!) So, I settled on a Nesco. Indoors, small batch, slower roast, less smoke. 
So, does anyone have any advice to offer about using the Nesco? Little things to watch out for? Or, beans that you would recommend that roast exceptionally well in it? From the tip sheets on the SM website, I know that it does better with lighter roasts as opposed to darker ones. Fine by me--I only do pour-over coffee, no espresso. 
Kim
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2) From: miKe mcKoffee
Why is it people continue to think espresso = dark roast? Baffling.
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3) From: Joseph Robertson
Mike I would say a 30 year or so myth does not die easy. We have at least 10
to 20 years to re-educate a *$ generation which I came out of as to what
good espresso comes from.
I do this educating on a daily basis. It warms my heart when a new customer
tells me we don't go for the dark oily stuff like in the bins across the
street.
Joe
On Wed, Jan 5, 2011 at 10:05 PM, miKe mcKoffee  wrote:
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-- 
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4) From: Tom Ulmer
While I understand your point it isn't really baffling. I believe there is a
generally accepted term describing a degree of roast called "Italian
Espresso".

5) From: Joseph Robertson
Tom,
I concur,
While it may be generally accepted it has nothing to do with reality today
and it is not a roast level. This is what the craft roasting generation of
today is up against or should I say challenged with. We have out work cut
out for us showing by taste that there are many more colors ( flavor notes
etc.) to the coffee rainbow than previously experienced by our predecessors
and our parents generation. I have to accept that there are many who could
give a *&^% about any of this and only want a caffeine fix and will never
venture outside of there familiar zone. When the student is ready the
roaster will appear.
Push on with your passion. When the time is right they will find you.
Joe
On Thu, Jan 6, 2011 at 9:11 AM, Tom Ulmer  wrote:
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-- 
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6) From: Greg Hollrigel
It is funny though.
As I'm sure you all do, I know several people who drink/drank the black
burnt coffees that are so easily available, and then when they taste fresh
cups from my fresh homeroast, they are always surprised at how amazing
coffee can taste.  Two recent incidences occurred over the holidays for me.
My brother in-law was staying with us, and he doesn't drink coffee because
it always tastes burnt and bitter.  I made him a small latte, and he was
completely floored how good it was.  He said he never tasted anything like
that before.  It was so good, he asked for a second cup, and now he is a
coffee drinker, at least when he gets home-roasted at my house.
The other instance was equally pleasing.  A friend of my wife's asked for
some comments on a vacuum brewer for her husband.  I gave her my comments.
She appreciated them, but emphasized that her husband is the kind of guy who
buys pre-ground coffee and leaves the bag open for the coffee to dry out.
So I roasted them some Panama and Sulawesi for them to try in their new
vacuum brewer.  They both came back to me saying how much better the fresh
coffee is, and the husband now wants to get into home roasting, too.  ...
and I smile as he starts slipping on the now formed slippery slope.  :-)
On Thu, Jan 6, 2011 at 9:33 AM, Joseph Robertson wrote:
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7) From: Joseph Robertson
Changing the coffee world one palate at a time. Nice work Greg. Sounds like
a new roaster as well. That is how it started for me. I wanted to know how I
could have this every day.
Cheers,
Joe
On Thu, Jan 6, 2011 at 9:44 AM, Greg Hollrigel  wrote:
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-- 
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8) From: raymanowen
"...I believe there is a generally accepted term describing a degree
of roast called ."
Sbux would advance that idea to heap credence on their merry group of
ash-imbibing connoisseurs. -ro
-- 
Persist in old ways; expect new results - suborn Insanity...
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9) From: Edward Bourgeois
I thought there were 2 "Italian espresso"  often referred to and
generally distinguished by roast level, being Northern and Southern
-- 
Ed Bourgeois aka farmroast
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10) From: Joseph Robertson
Now this I have heard before too from the Nuova Simonelli US rep.
He described it as boring compared to here.
Joe
On Thu, Jan 6, 2011 at 6:11 PM, Edward Bourgeois wrote:
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-- 
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11) From: Edward Bourgeois
I think Italians are highly talented roasters and blenders. Some of
The top shelf imported ones I've tried(mostly the northern lighter
ones) are very good but very different. Thick, heavy base notes making
the best of less than top beans. Their abilities to quite successfully
incorporate robusta's in fairly high proportions leave my attempts in
the dust. I'm glad to have american style espresso's but once in a
while I like something like Essse Caffe Selezione Masini.
On Thu, Jan 6, 2011 at 9:24 PM, Joseph Robertson  wro=
te:
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rote:
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tmariascoffee.com
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mariascoffee.com
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ee.com/gallery/main.php?g2_itemId=7820
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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 mcKoffee
My studies suggest most Italian espresso blends are the antithesis of most
top modern American espresso blends. Most specifically intentionally
pre-rested or staled if you will for maximum usable consistency life, high
notes having little to no place in Italian espresso blending. Consistency
and long shelf life over dynamic complexity in the shot. =
Slave to the Bean  miKe mcKoffee
www.CompassCoffeeRoasting.com
URL 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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13) From: Mike Koenig
May have something to do with the fact that a lot of what's gotten
established as "Italian" here in the US is influenced by Italians that
immigrated from Naples,  where they do roast their espresso mighty dark.
(much like most of what we consider "German" stereotypes like lederhosen and
oom-pah music is actually Bavarian)
I'm pretty sure this pre-dates Starbucks,  since my first cappuccino was at
an old school Italian coffee shop when I was in college, and I distinctly
remember the oily beans and residue in the grinder hopper.  (A professor
actually took us here to show us the true Italian coffee experience, which
sparked my interest in learning more about coffee).
(The Neapolitan influence has also caused what we associate with the Italian
accent, at least here in the NY area - hence pronunciations like "gabagool"
for capicola)
--mike
On Thu, Jan 6, 2011 at 12:11 PM, Tom Ulmer  wrote:
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