HomeRoast Digest


Topic: New to Home Roasting, receipes, & coffee in general (13 msgs / 391 lines)
1) From: Susan Wolfe
Hello.  My name is Susan and I have a drinking problem.  Coffee drinking
problem that is!  It started about 6 months ago when a friend introduced
me and my mom to home roasting.  It started off innocently enough; a
small baggie or fresh ground roasted coffee, (she didn't know we had a
grinder).  Then a baggie of fresh whole roasted beans.  Now for years my
mom and I have fancied ourselves hard-core coffee drinkers.  Alas little
did we know what we were missing.  Within a matter of days I ordered a
coffee roaster and 9 lbs of green beans.  And then there was the second
order of beans and just last month I made the third order of green beans
with each order being larger and larger. 
When only into the fresh roasted beans less than a week, (fresh roast I
find becomes additive almost instantaneously), I found that "other
stuff" undrinkable.  I tried to convey the superior quality of the
liquid nectar that humorist was to friend and family, but was not paid
any attention.  My eldest daughter gave my mom and I a bag each of
"gourmet" coffee for Christmas.  After a few days I thought I should at
least try it, since in the past I considered it the coffee to drink.  I
pulled the bag out, ground some beans, brewed the coffee, poured a cup,
took a sip, and poured the stuff out.  YUCK!  I gave the beans away to
someone who didn't know better and would care less if they did.  (As a
side note my mom and I raise pastured poultry, beef, and pork and WILL
NOT touch any meat that we have not raised.  We use no growth hormones,
antibiotics, pesticides, Hebrides, or as my mom likes to say suicides. 
We were considered eccentric BEFORE home roasting now people are really
looking at us like we have gone over the edge!)
I look forward to obtaining a burr grinder and other coffee equipment. 
I got my mom a bunn drip for mother's day.  We set it up last
night....oh my.  I couldn't believe the improvement in taste.  Made a
pot at 10:30pm by a little after 11:00 we had drunk the entire pot and I
wanted more.  When I get the burr grinder and the means of coffee
brewing I now covet I will be a hopeless addict.
I am enjoying learning from all you fine coffee fiends.  Would love to
have the recipe for that coffee cheesecake.  Has anyone tried sprinkling
some ground coffee on ice cream??  Out of this world! 
I apologize for the length of post and will keep future ones shorter.  I
just wanted to introduce myself and say THANKS to Tom and Maria for a
wonderful site, I learn so much from them.  And to my friend Martha who
introduced me to this vice....you know we told you we didn't know
whether to love ya or hate you??  We love YA!
Susan Wolfe in N.C.
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: John Wanninger
Welcome, and apology denied - that was a really nice post from the heart!
John
-fellow c-fit (coffee-fiend-in-training)
<Snip>
Maria for a
<Snip>
know
<Snip>
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3) From: jim gundlach
On Friday, May 10, 2002, at 08:21 AM, Susan Wolfe wrote:
<Snip>
Susan,
      If you are looking to get it under control, this is the wrong 
place.  I have started days at 4:30 in the morning only to find that the 
kids and some friends had finished the roasted beans the night before.  
Go round up some pecan wood,  build a fire in the BBQ, roast a half 
pound of beans over the fire, set them out to cool, go get the morning 
paper, grind the beans and pull a double shot to sip while reading the 
paper by 5:15.  By the time we are through with you, your neighbors will 
really think you are well beyond the edge.  We will think you fit right 
in.
     Jim Gundlach
     roasting over pecan wood fires
     in La Place (That's near Shorter), Alabama
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4) From: floyd burton
Hey Jim-where do you get all of you peeecan wood - you must use a bunch.
When I lived in Atlanta, used to drive south to peecan country for fresh
crop pecans-wow what a difference from the stuff you buy in the stores.
Yeah I used to start outside jobs really early in the summer to avoid the
heat.  My neighbors used to think I was way beyond the edge for working on
my rose beds before 6 AM.  Please leave some trees standing-fresh pecans are
a thing to treasure.

5) From: jim gundlach
On Sunday, May 12, 2002, at 10:05 AM, floyd burton wrote:
<Snip>
We have six large pecan trees on the place.  They shed a lot of medium 
to small branches so I don't have to cut any live wood to roast the 
coffee and BBQ the meat.  The largest one was certified the largest 
pecan tree in Macon County Alabama back in 1992.  But hurricane Opal 
took the top out of it.  None the less, the drip line is still more than 
100 feet in diameter.  During fruiting season a lot of pecan branches 
break because of the extra weight and they get cut up to be used for 
cooking and heat.  Just this morning I moved the BBQ out under the large 
pecan, next to the grand-daughter's play set so I could watch her while 
I roasted about a pound.  Once the coffee was roasted, I added more wood 
to the fire and put a turkey breast on to smoke for dinner.
    Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Dave Huddle
floyd burton said;
 
<Snip>
I'm sort of bugged by all this burning of pecan trees!  I'm surprised that 
Wandering-John hasn't told Jim that he's disrespecting the State Tree of TEXAS!
I guess it's ok to burn Alabama pecan trees, but DON"T MESS WITH TEXAS.
Dave (originally from Ft. Worth, Texas)
Westerville, OH   just 25 minutes from SweetMaria's
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7) From: jim gundlach
On Sunday, May 12, 2002, at 02:28 PM, Dave Huddle wrote:
<Snip>
As I noted in my previous post, I only use what the trees shed.  That 
is, the branches die due to natural causes and usually get knocked down 
during a storm.  I don't burn but about half of what I have to pick up 
off the ground to mow the grass.
On another note, the coffee I roasted this morning was the Timor Organic 
Aifu.  I had a double shot about an hour and half ago,  great stuff I 
think it may be the most balanced coffee I have ever had.  The flavor 
still haunts the back of my tong.  Time to take the turkey off the fire 
and eat.
      Jim Gundlach
      Roasting over pecan wood fires
      in La Place, Alabama
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8) From: TFisher511
Jim,
Having read your posts for so long, your response did not surprise me at all. 
The question I have is if you live in the deep south, why is it I would have 
to drive so far north to get to there?
Terry F
Clearwater, FL
drg writes:
<Snip>

9) From: jim gundlach
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On Sunday, May 12, 2002, at 06:07 PM, TFisher511 wrote:
<Snip>
The South is a place, the southern edge of which is somewhere around the 
Florida panhandle.
        Jim Gundlach
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On Sunday, May 12, 2002, at 06:07 PM, TFisher511 wrote:
ArialThe question I have
is if you live in the deep south, why is it I would have to drive so
far north to get to there?
Terry F
Clearwater, FL
Arial
The South is a place, the southern edge of which is somewhere around
the Florida panhandle.  
       Jim Gundlach
--Apple-Mail-2--10111157--
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10) From: John - In Deep Southern Texas
This is a multi-part message in MIME format.
E X C U S E   M E ???  that would be considerably NORTH of here YANKEE!!
John - In the DEEP south.

11) From: jim gundlach
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I was only answering the question about going north from south Florida =
to get to the south.  The culture including food, church, voting and 
language in the Florida panhandle is much like the non-Atlanta part of =
Georgia and Alabama.  The part of Florida south of there has very 
different cultures.
Texas,  I moved from Texas to Alabama in 1974, give me ten minutes in 
Texas and I fit in just like I never left.  I still don't fit in here.  =
When I die I want my ashes scattered over Texas, or better yet, plant me =
under a pecan tree and use me for fertilizer.
And the back of my tong is still haunted by the flavor of the Timor 
Organic Aifu and it is almost eight hours since I drank it.
      Jim Gundlach
      roasting over fires of the Texas state tree
     in La Place, Alabama
On Sunday, May 12, 2002, at 06:49 PM, John - In Deep Southern Texas 
wrote:
<Snip>
YANKEE!!
<Snip>
--Apple-Mail-1-4309835
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I was only answering the question about going north from south Florida
to get to the south.  The culture including food, church, voting and
language in the Florida panhandle is much like the non-Atlanta part of
Georgia and Alabama.  The part of Florida south of there has very
different cultures.  
Texas,  I moved from Texas to Alabama in 1974, give me ten minutes in
Texas and I fit in just like I never left.  I still don't fit in here. =
When I die I want my ashes scattered over Texas, or better yet, plant
me under a pecan tree and use me for fertilizer.
And the back of my tong is still haunted by the flavor of the Timor
Organic Aifu and it is almost eight hours since I drank it.
     Jim Gundlach
     roasting over fires of the Texas state tree
    in La Place, Alabama
On Sunday, May 12, 2002, at 06:49 PM, John - In Deep Southern Texas
wrote:
Trebuchet MSE X C U S E   M E =
??? 
that would be considerably NORTH of here YANKEE!!
 
Trebuchet MSJohn - In the DEEP =
south.
=
--Apple-Mail-1-4309835--
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: John - In Deep Southern Texas
This is a multi-part message in MIME format.
Jim;
    Yeah I knew what you meant, just had to give you a bad time.  I =
started a church in Birmingham and another in Huntsville.  I think I =
could have lived there for 40 years and still been considered an =
outsider.  But... they sure did make great Pralines!
Good Cupping
John

13) From: Charlie Herlihy
Alabama,  Florida, Texas, wherever...You're all a bunch of  "crackers!  (g)
Oaxaca Charlie   laughin and crackin in the great white north
Keep                On         Cuppin...
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