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Topic: =?utf-8?q?My_obsession_history=E2=80=A6=2E?= (2 msgs / 54 lines)
1) From: Robert Rayburn
Correction....20 varieties, not 50
Robert Rayburn
On Aug 11, 2012, at 1:50 PM, Rayburn Robert  wrote:
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2) From: Brian Kamnetz
I've been roasting since 2003 or so. I started with a cheap Milwaukee
heat gun and couldn't make that work. I bought a popper and followed
directions from folks on this list, and had lots of trouble. The
roasts would "race", meaning that they would go like mad through first
crack and then directly into second crack, with no pause. I had baggie
after baggie of charred, oil beans that brewed extremely thin. I kept
going back to this list and people tried to help but were puzzled,
till finally, I forget who, told me to cut down from 3/4 cups of
greens to 1/3 cup, and that did the trick. The first 1/3 cup batch
roasted perfectly, with first crack progressing at a reasonable pace,
followed by a pause of a minute or two, followed by a gentle entry
into second crack. I roasted that way until I moved to South Carolina
in 2005, and the popper wouldn't work there! The roasts were barely
finishing, even though I loaded all the greens into the popper that it
would hold. So after consulting with list members I switched to
roasting with a Master Appliance 751b heat gun. It's great (though
very heavy) and I can roast full pounds.
I am the only coffee drinker in my household and am sensitive to
caffeine, so I limit myself to one cup per day, which means that a
roasted pound (actually it would be something like 0.83 pound of
roasted coffee) lasts two weeks. I order greens (always from Tom and
Maria) a couple times a year. My orders always include an 8-pound
sampler, plus a pound or two of whatever Ethiopians are in stock, plus
a pound or two of the coffees that Tom seems like like the best.
Brian
Brian
On Sat, Aug 11, 2012 at 1:50 PM, Rayburn Robert  wrote:
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