HomeRoast Digest


Topic: Roasting and making coffee at high altitude (5 msgs / 376 lines)
1) From: Phil Palmintere
We moved up to Park City, UT for ski season, and my roasting and vac pot
coffee have been below my previous achievements.
It's too cold to roast outside (yesterday morning it was about -9 degrees
F), so I roast in the heated garage - a steady 55 degrees. It seems to me
that it takes an extra minute or two to achieve 1st crack with this setup.
 I keep my Gene Cafe on a rolling cart with an extension cord (12 gauge wire
)& when it is time to go into cooling mode, I roll the whole cart outside so
it gets a little help in cooling from the brisk air.
And then making a vac pot at 7500+ feet elevation - well, it just hasn't
turned out to be as tasty as I've come to expect at sea level. A quick
google search says the boiling point of water at this altitude is about 198
degrees, which may account for my less-than-desired results.
Do any of you have experience roasting / making coffee at altitude?
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2) From: Jim Gundlach
On Feb 3, 2011, at 9:23 AM, Phil Palmintere wrote:
<Snip>
I was never up in the Rockies for more than two weeks at a time, but my history includes about 40 such trips,  so I just roasted at home for the trip.  However, I did find the Moka Pot produced very tasty coffe at about 6500 feet.  It was also easy to pack for the trips.  I find the Moka brew a bit burnt tasting at home but my kitchen floor is only 244 feet above sea level.
pecan jim
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3) From: Frank Parth
Phil,
My wife has a house in Incline Village, NV, on the shores of Lake Tahoe. We go there for some skiing in the winter and 
hiking/fishing in the summer.
At 7200 feet we face this problem every trip. For me what works is to grind a little finer and to steep a little 
longerthan I do at home. At a boiling temp of 198 you just can't extract flavors as fast.
Frank
<Snip>
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4) From: Jim and Tina Wheeler
On Thu, Feb 3, 2011 at 10:01 AM, Frank Parth  wrote:
<Snip>
Out here in the west desert of Utah, we are at 4600 feet and
discovered long ago that grinding as fine as practical and steeping a
bit longer works.  Roasting when the outside temp is below zero isn't
attractive and I roast coffee in our unheated shop (currently at 48
degrees).
-- 
Jim in Skull Valley
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5) From: Michael
I don't have any personal experience with this, but I thought I would sha=
re a =
James Hoffman link regarding brewing espresso at altitude.  Hope you find =
something helpful or interesting.  There are a lot of other topics on his=
 blog =
that I'm sure you will find interesting.  =http://www.jimseven.com/2011/01/27/brewing-espresso-at-altitude/#Michael
 
From: "homeroast-request" =
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Subject: Homeroast Digest, Vol 37, Issue 3
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Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest
Today's Topics:
  1. is this thing on? (Allon Stern)
  2. Re: is this thing on? (Dave)
  3. Re: is this thing on? (Peter Louton)
  4. Re: is this thing on? (Lynne)
  5. Roasting and making coffee at high altitude (Phil Palmintere)
  6. Re: Roasting and making coffee at high altitude (Jim Gundlach)
  7. Re: Roasting and making coffee at high altitude (Frank Parth)
  8. Re: Roasting and making coffee at high altitude
      (Jim and Tina Wheeler)
----------------------------------------------------------------------
Message: 1
Date: Wed, 2 Feb 2011 20:34:53 -0500
From: Allon Stern 
To: "available athttp://www.sweetmarias.com/maillistinfo.htmlA list
    to    discuss home coffee roasting. There are rules for thi=
s list"
    
Subject: [Homeroast] is this thing on?
Message-ID: <6304A218-08E8-4239-884F-0A01843BB302>
Content-Type: text/plain; charset=us-ascii
Again, nothing for a few days.
------------------------------
Message: 2
Date: Wed, 2 Feb 2011 17:52:56 -0800
From: Dave 
To: "A list to discuss home coffee roasting. There are rules for this
    list,    available athttp://www.sweetmarias.com/maillistin=fo.html"
    
Subject: Re: [Homeroast] is this thing on?
Message-ID:
    
Content-Type: text/plain; charset=ISO-8859-1
Nope. I think someone tripped over the cord;)
Dave
Some days...
It's just not worth chewing through the leather straps
On Wed, Feb 2, 2011 at 5:34 PM, Allon Stern  wrote:
<Snip>
ariascoffee.com
<Snip>
------------------------------
Message: 3
Date: Wed, 2 Feb 2011 20:52:32 -0500
From: "Peter Louton" 
To: "A list to discuss home coffee roasting. There are rules for this
    list,    available athttp://www.sweetmarias.com/maillistin=fo.html"
    
Subject: Re: [Homeroast] is this thing on?
Message-ID: <0Lhw5K-1QWqvl3ZoY-00mSHW>
Content-Type: text/plain; charset=UTF-8
I just roasted the last of the Tona Alto from SM.  I am really bummed,=
 I'd =
like to purchase 20#'s of it.  Really really tasty espresso....now I h=
ave =
to wait for it to age....patience is not a virtue
Peter
-- Sent from my Palm Pre
On Feb 2, 2011 20:46, Allon Stern <allon> wrote: =
Again, nothing for a few days.
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Homeroast community pictures -upload yours!) : =http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820------------------------------
Message: 4
Date: Thu, 3 Feb 2011 09:11:59 -0500
From: Lynne 
To: "A list to discuss home coffee roasting. There are rules for this
    list,    available athttp://www.sweetmarias.com/maillistin=fo.html"
    
Subject: Re: [Homeroast] is this thing on?
Message-ID:
    
Content-Type: text/plain; charset=ISO-8859-1
Those of us in the Northeast are simply covered in snow & frozen solid.
Will post when we thaw in the spring...
Lynne (....bbbbbrrrrrrr.....)
On Feb 2, 2011 20:46, Allon Stern
<allon>
<Snip>
------------------------------
Message: 5
Date: Thu, 3 Feb 2011 08:23:10 -0700
From: Phil Palmintere 
To: homeroast
Subject: [Homeroast] Roasting and making coffee at high altitude
Message-ID:
    
Content-Type: text/plain; charset=ISO-8859-1
We moved up to Park City, UT for ski season, and my roasting and vac pot
coffee have been below my previous achievements.
It's too cold to roast outside (yesterday morning it was about -9 degrees
F), so I roast in the heated garage - a steady 55 degrees. It seems to me
that it takes an extra minute or two to achieve 1st crack with this setup.
I keep my Gene Cafe on a rolling cart with an extension cord (12 gauge wire
)& when it is time to go into cooling mode, I roll the whole cart outside so
it gets a little help in cooling from the brisk air.
And then making a vac pot at 7500+ feet elevation - well, it just hasn't
turned out to be as tasty as I've come to expect at sea level. A quick
google search says the boiling point of water at this altitude is about 198
degrees, which may account for my less-than-desired results.
Do any of you have experience roasting / making coffee at altitude?
------------------------------
Message: 6
Date: Thu, 3 Feb 2011 10:59:51 -0600
From: Jim Gundlach 
To: "A list to discuss home coffee roasting. There are rules for this
    list,    available athttp://www.sweetmarias.com/maillistin=fo.html"
    
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID: 
Content-Type: text/plain; charset=us-ascii
On Feb 3, 2011, at 9:23 AM, Phil Palmintere wrote:
<Snip>
I was never up in the Rockies for more than two weeks at a time, but my his=
tory =
includes about 40 such trips,  so I just roasted at home for the trip. =
 However, =
I did find the Moka Pot produced very tasty coffe at about 6500 feet.  It=
 was =
also easy to pack for the trips.  I find the Moka brew a bit burnt tastin=
g at =
home but my kitchen floor is only 244 feet above sea level.
pecan jim =
------------------------------
Message: 7
Date: Thu, 3 Feb 2011 09:01:48 -0800
From: Frank Parth 
To: "A list to discuss home coffee roasting. There are rules for this
    list,    available athttp://www.sweetmarias.com/maillistin=fo.html"
    
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID: 
Content-Type: text/plain; charset="us-ascii" ; format="flowed"
Phil,
My wife has a house in Incline Village, NV, on the shores of Lake Tahoe. We=
 go =
there for some skiing in the winter and =
hiking/fishing in the summer.
At 7200 feet we face this problem every trip. For me what works is to grind=
 a =
little finer and to steep a little =
longerthan I do at home. At a boiling temp of 198 you just can't extract fl=
avors =
as fast.
Frank
<Snip>
ot
<Snip>
ees
<Snip>
 me
<Snip>
tup.
<Snip>
 wire
<Snip>
ide so
<Snip>
't
<Snip>
t 198
<Snip>
<Snip>
ariascoffee.com
<Snip>
<Snip>
------------------------------
Message: 8
Date: Thu, 3 Feb 2011 10:52:23 -0700
From: Jim and Tina Wheeler 
To: homeroast
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID:
    
Content-Type: text/plain; charset=ISO-8859-1
On Thu, Feb 3, 2011 at 10:01 AM, Frank Parth  wrote:
<Snip>
We
<Snip>
nd
<Snip>
Out here in the west desert of Utah, we are at 4600 feet and
discovered long ago that grinding as fine as practical and steeping a
bit longer works.  Roasting when the outside temp is below zero isn't
attractive and I roast coffee in our unheated shop (currently at 48
degrees).
-- =
Jim in Skull Valley
------------------------------
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End of Homeroast Digest, Vol 37, Issue 3
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