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Topic: New guy, Howdy, y'all (7 msgs / 210 lines)
1) From: Charlie Herlihy
 What a great web site! I've read through the archives
for the last year or so,and I'm surprised I didn't
find any references to roasting with an old fashioned
wire basket popcorn popper. It's best done over hot
coals with minimum flame. I used my wood heater in my
house in the winter and my outdoor bread oven in
warmer weather. Up to half a pound at a time, shaking
like crazy, and have welders type gloves-kitchen oven
mitts are dangerous for roasting. I found them (the
popcorn baskets with the long handles)at yard sales,
Don't know if you can buy them new any more. I wore
out a couple before building a drum roaster for the
brick oven that'll roast a few lbs, a lot easier. 
I'll send Tom photos of that when I get some. I
wouldn't recommend the popcorn roaster if it didn't do
a great job (with practice!)  I'll be writing back in
the next little while with opinions on:hybrid coffees,
How to roast coco beans(I can't believe no one seemed
to know that),  Whole dried Mexican, and lots more...
 Thanks every one,       Charlie Herlihy
=====
Heirloom Beans   Brick Oven Roasted   Viva La Zapoteca!
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2) From: John - In Deep Southern Texas
Charlie,
    Glad you're on the list.  I've wondered about the wire-basket popper a
couple of times.  I lost my wire popper right after I used it to trap a
field mouse when we lived in California - when I asked about it my wife and
daughter just smiled and shrugged. When I began to roast I used a glass lid
iron skillet.  I did a fair job of roasting from the beginning - but had no
idea that the beans needed to rest before brewing. So I began searching the
web for information on roasting. WHAT A FIND!  I've been an avid roaster for
10 years now and am still reading and learning.  It would appear that you
may yet be ahead of me on the learning curve - I am just now working on a
drum for my spit.  There are several folks on the list that have posted
their efforts so I have a ton of design help.
Welcome to the list!
Good Cupping
John

3) From: jim gundlach
On Saturday, April 20, 2002, at 04:52 PM, Charlie Herlihy wrote:
<Snip>
      ,
Charlie,
    Go to:
   http://www.sociology.auburn.edu/pecan/pecan.htmlto see what I use.
    For something of an alternative use, go to:
    http://www.sociology.auburn.edu/jim/bbq.htmlI do almost all of my roasting over a pecan wood fire.  Glad to see 
someone else on the list who does this kind of thing.
     Jim Gundlach
     roasting over pecan wood fires
     near Shorter, Alabama
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4) From: Anthony Ottman
First, welcome to the list.
Now, regarding basket roasting, that's how I did my first few batches,
but the tool was just a wire strainer.  A fryer basket also works well,
except for the tiny Yemeni beans and the like.  
Lots of ideas for home-built roasters have been posted here, and there
are surely more to come.  In the end, all you REALLY need is a way to
heat the beans to about 400-460 deg F in a reasonably controlled manner.
 How you get them there is up to your own creativity.
-- 
Anthony
daottman
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5) From: Charlie Herlihy
Thanks, Jim. That's a much nicer basket popper than
mine were. I've seen photos of your drum roaster and
it's similar to mine, but I use a stainless steel mesh
drum. You can see the beans and it'll last forever. 
Apple wood works real well, too... I'll ask some one
more computer literate to show me how to "snip" from
replies for every one's sake.     Charlie
=====
If those aren't heirloom beans then thanks, but I'll just have a beer...
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6) From: Michael Nelson
On Mon, Apr 22, 2002 at 12:24:11PM -0500, John - In Deep Southern Texas wrote:
-> I lost my wire popper right after I used it to trap a field mouse 
What do field mice sound like when they hit second crack?
Michael
-- 
Michael Nelson                                  San Francisco, CA
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7) From: Charlie Herlihy
Lots of friendly replies- thanks! The proper
temperature for roasting really confuses me. Roasting
on a comal (big clay plate) in Mexico the issue never
came up. Ditto with the popcorn popper. But now that I
do it in the brick oven I have to watch the
temperature all the time. I encountered the dreaded
"3d crack" early on (that stuff burns better than
kerosine when a few lbs. are hot enough, long
enough-wow!!) Also, for me, temps. near 400 degrees
just bake the coffee. I find that older beans won't
crack well till they are at 500 for a while, and
really fresh beans better not be heated that high or
watch out!  Lower elevation beans are delicate and
need the heat reduced right at first crack and lose
all their flavor when they darken. I've spent
thousands of hour roasting small batches (welcome to
the club, right?) Could be I need more professional
thermometers, but whatever the true temp., older beans
need more heat to get going. Happy roasting every one
Charlie in British Columbia
=====
If those aren't heirloom beans then thanks, but I'll just have a beer...
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