HomeRoast Digest


Topic: Leftover Chaff (21 msgs / 486 lines)
1) From: Dog Lovers
Nature
I have a lot of chaff in the beans that I grind.  There seems to be =
quite a bit in the tray when I roast using the Alpenrost and the Cafe =
Rosto, but I don't understand why I get so much in the ground coffee.  =
Any suggestions?  I am roasting several different kinds, mostly at Full =
City.  Thanks.
Bill

2) From: JB Christy
NatureNot too long ago there was a big fuss on the list about sending
out HTML mail to the entire list.  It degenerated into a flame war,
but the conclusion was "Please don't send HTML mail to the entire
list."  Some people block it for security reasons, other people just
don't want to spend their dial-up bandwidth downloading it.  I've got
a cable modem, so I usually don't care.  But I was recently on
vacation and had to use a dialup connection, and I did find the larger
messages frustrating.  Ultimately it's your call, of course, but I
think most folks on this list prefer text-only email.
WRT your question, I don't know what your cooling practices are, but
if you don't already, you might try dumping the beans in a metal
colander and shaking them around a good bit immediately after taking
them out of the roaster.  I've got an HWP, which captures almost all
the chaff, but shaking the beans around still loosens a bit more chaff
before I bag 'em.
Good luck!
--JB

3) From: JB Christy
So sorry!  I meant to send this privately, but forgot to edit the To: line!  My
bad for sending an HTML message to the entire list saying "please don't send
HTML to the entire list"!  Is 2 days drinking Folgers penance enough?  Please
don't make me do it for a whole week.  I'm really, really sorry.
--JB

4) From: Steve
NatureSo why did you send yours formatted?
If you send plain text the previous email will be as well.
steve

5) From: Mike McGinness
From: "JB Christy" 
<Snip>
line!  My
<Snip>
send
<Snip>
Please
<Snip>
One cup Vietnamese Robusta would be ample penance!
MM;-)
Home Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Dave Huddle
Since you apologized, I won't make you drink Foulgers.
HTML messages are COMPLETELY BLANK on the mail system we are asked to
use where I work, so I appreciate your suggestion to post in
text-only.
Dave
<Snip>
My
<Snip>
to
<Snip>
email.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: Steve
Well, that was strange. I have no idea where the word Nature came from.
Great conversion.
steve

8) From: John - wandering Texas
I don't know Mike, a cup of Vietnamese Robusta is a lot worse punishment than a week of Folgers.  I agree with JB too now that I am using my domains web mail to read and respond. It isn't the reading of it that's tough - its having to cut away all the HTML code when you respond that makes it ugly.  HTML is a lot like other walks in life - you really don't feel the pain until you experience it, and its hard to imagine until you do.
I've learned a bunch about myself on this trip: 1) I am addicted already to Cafe Crema! (no coffee is going to satisfy)  2) Few people roast the way I prefer (and I should remember this when serving my coffee) 3) Not enough people buy their beans from Tom & Maria (and I can't expect quality from them).  But life is GOOD!
On Mon, 25 March 2002, "Mike McGinness" wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: Mike McGinness
Hi John,
Sounds like overall you're having an enjoyable trip. Coffee "challenges"
aside!
From: "John - wandering Texas" 
<Snip>
than a week of Folgers. 
True, a sip would probably be more than enough...
<Snip>
to Cafe Crema! (no coffee is going to satisfy)
Really "shocked" you didn't manage a way to bring your Solis. My guess is
you may next time!
 2) Few people roast the way I prefer (and I should remember this when
serving my coffee)
If you decide to get the Foodsaver you'll be able to solve your travel
coffee problem. I even took my roasted vacuum sealed whole beans with us on
our trip to Hawaii! Individual pot size pouches similar in size to the KL
greens I sent you. Took our grinder & French Press too... (Though it was the
only suitcase of ours that Airport security pulled & searched...) Future
trips I'm struggling with whether to leave Miss Silvia behind...
3) Not enough people buy their beans from Tom & Maria (and I can't expect
quality from them).
Oh I don't know. Don't want too many people to find out about Sweet Maria's
or there won't be enough great greens to go around! (agree about SM quality)
MM;-)
Home Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

10) From: Steve Shank
JB,
Just for your info, you sent out html telling him you thought the consensus=
 was that he should not send html. My guess is that your mail program=
 responds in kind, and in order to attach the html mail he sent, you needed=
 to reply with it. So even with you trying not to send the stuff, your are=
 still doing it anyway.
My opinion was that the consensus was, that the plain text people would=
 just need to learn to live with it. Or perhaps, that was just my opinion! 
Steve Shank
Oregon Computer Solutionshttp://www.steveshank.com

11) From: john
On Mon, 25 March 2002, "Mike McGinness" wrote:
<Snip>
[snip]
It was a fabulous week-end, and I have loved being with my wife's family - beautiful people.
Carolyn read your post and I will be getting the vacuum system as soon as we get home! Thanks for the selling job.  That's one more I owe you.
Question: have you tried grinding coffee and then sealing it?  I would think that it would hold up just about as well, and elimenate the need to pack the grinder.
The Solis will not be traveling - but the old LaPavone will come out of storage the next trip. I'm giving serious consideration to making a packing crate for the whole setup and shipping it ahead or checking it as whole baggage. I'm not going through this again :O)
John - 7 more days to Texas and real Cafe Crema
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: Michael Vanecek
There usually is a bit of silver-skin within the bean itself - some 
beans have more than others - perhaps you're seeing that? That's 
assuming you're not ending up with a bunch of chaff left over from the 
roast. When I cool my coffee down in the collander, any leftover chaff 
from the surface generally migrates to the bottom of the collander and 
works it's way out...
Cheers,
Mike
Dog Lovers wrote:
<Snip>
-- http://dotfile.net/- Dedicated to Open Source Software
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

13) From: Slinkster
Good morning!
I'm wondering what to do about beans that retain their chaff after 
roasting - should I pick off the chaff, or just decide it's all good and 
use the beans as they come?
Is retained chaff a sign of underroasting or merely a sign of 
underagitation during roasting?
On a related note: how many homeroasters are saving chaff for papermaking?

14) From: Dan Bollinger
You want to remove that chaff.  It can give coffee a burnt, baked, or paper 
taste. Chaff usually lossens at first crack and drops off by City, depending on 
the bean. What I do is agitate the beans on my cooling rack. If that doesn't 
work, then I cup a handful of beans and rub them against each other and repeat 
until the chaff falls off. I use my cooling tray to remove said chaff.  Of 
course, this isn't the most sanitary of methods and not for beans meant for 
resale, but what the heck, I'm the only one drinking them. Dan
<Snip>

15) From: Lynne Biziewski
Oooooo - that sounds so COOL - I love handmade paper (haven't done any
myself - yet). Then we'd have to start sending snail mail messages to each
other (for who ELSE would appreciate letters written on Ethiopia Organic
Idido Misty Valley, or Sumatra Mandheling Blue Batak?)
Lynne
On 2/24/07, Slinkster  wrote:
<Snip>

16) From: Brett Mason
I have a custom chaff processing device...  several actually...
(pictures on website)
I usually call it - "Grinder".
I am able to put the beans in, chaff or no chaff, and I end up with
great coffee...
Brett
  RWA
On 2/24/07, Slinkster  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

17) From: Hunt Slade
I've been saving all of my chaff for years in hopes of starting a coffee note-card side project, but I never seem to have the time with all of my other side projects!
   
  Hunt
  - roasting in the pines of middle Georgia - 
Lynne Biziewski  wrote:
  Oooooo - that sounds so COOL - I love handmade paper (haven't done any myself - yet). Then we'd have to start sending snail mail messages to each other (for who ELSE would appreciate letters written on Ethiopia Organic Idido Misty Valley, or Sumatra Mandheling Blue Batak?) 
Lynne
  On 2/24/07, Slinkster  wrote:  
On a related note: how many homeroasters are saving chaff for papermaking?
---------------------------------
Have a burning question? Go to Yahoo! Answers and get answers from real people who know.

18) From: L. Michael Fraley, MD
Hi Brett,
I am with you.  I have taken the time to pick, rub, pull, curse and 
stir to get all of the chaff off of a batch, only to find it tastes the 
same (to me) as it did with the chaff still in it.
Michael
On Feb 24, 2007, at 11:43 AM, Brett Mason wrote:
I have a custom chaff processing device...  several actually...
(pictures on website)
I usually call it - "Grinder".
I am able to put the beans in, chaff or no chaff, and I end up with
great coffee...
Brett
  RWA
On 2/24/07, Slinkster  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

19) From: Brett Mason
I have some chaff set aside for my notecard business.  Rather than
create the paper, I write individual notes on each piece of chaff, and
then simple tape them all together into a vintage novel concept
book...
Brett
  RWA
P.S. maybe I need a spew alert on this one...
On 2/24/07, L. Michael Fraley, MD  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

20) From: Andy Thomas
I ignore it. The affect of chaff on the finished cup is negligible.
 
H=
mm... coffee paper. I think you would have to use some other part of the co=
ffee plant -- I'm thinking probably the inner bark -- not enough fiber in t=
he silverskin.:-)
----- Original Message ----
From: Slinkster 
To: homeroast 
Sent: S=
aturday, February 24, 2007 7:23:17 AM
Subject: +Leftover chaff
Go=
od morning!
I'm wondering what to do about beans that retain their cha=
ff after 
roasting - should I pick off the chaff, or just decide it's all=
 good and 
use the beans as they come?
Is retained chaff a sign of u=
nderroasting or merely a sign of 
underagitation during roasting?
On=
 a related note: how many homeroasters are saving chaff for papermaking?
=
homeroast mailing list
=http://lists.sweetmarias.com/mailman/listinfo/homeroastTo change your pe=
rsonal list settings (digest options, vacations, unsvbscribes) go to http:/=
/sweetmarias.com/maillistinfo.html#personalsettings==
Want to start your own business?
Learn how on Yahoo! Small Business.=http://smallbusiness.yahoo.com/r-index

21) From: Hunt Slade
You use it as an additive in the paper making process - if you tried to use it as the main source of fiber you would have paper so dark it would be no good. I guess it's more like coffee flecked paper. Good point.
Andy Thomas  wrote:  I ignore it. The affect of chaff on the finished cup is negligible.
Hmm... coffee paper. I think you would have to use some other part of the coffee plant -- I'm thinking probably the inner bark -- not enough fiber in the silverskin.:-)
----- Original Message ----
From: Slinkster 
To: homeroast 
Sent: Saturday, February 24, 2007 7:23:17 AM
Subject: +Leftover chaff
Good morning!
I'm wondering what to do about beans that retain their chaff after 
roasting - should I pick off the chaff, or just decide it's all good and 
use the beans as they come?
Is retained chaff a sign of underroasting or merely a sign of 
underagitation during roasting?
On a related note: how many homeroasters are saving chaff for papermaking?---------------------------------
Sucker-punch spam with award-winning protection.
 Try the free Yahoo! Mail Beta.


HomeRoast Digest