HomeRoast Digest


Topic: New to the list (75 msgs / 1938 lines)
1) From: Shawn Svacha
Hi everyone.  My name is Shawn A. Svacha and am new to the list.  My wife and I have been roasting coffee for about six months now and really enjoy it.  I wanted to say 'hi' and look forward to learning from you all and sharing my 'discoveries' as I make them.
Shawn
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2) From: Mike McGinness
From: "Shawn Svacha" 
<Snip>
and I have been roasting coffee for about six months now and really enjoy
it.  I wanted to say 'hi' and look forward to learning from you all and
sharing my 'discoveries' as I make them.
Welcome to the list!
MM;-)
Home Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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3) From: Charlie Herlihy
<Snip>
 Welcome to the list Shawn. Be sure to read through the archives. Lots of good stuff 
Charlie       the brick oven roaster
---------------------------------
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4) From: John - In Deep Southern Texas
Welcome Shawn;
    This list is the best coffee college around.  Some of the list members
have achieved a Masters level - and the rest of us are still working on a BS
:O)
    My wife is one of my favorite critics but won't get involved in the
roasting, but excels in the grinding and brewing area.  I keep trying to get
her into the actual roasting cycle because once she does I can quit trying
to justify all these bags of   beans.
Good Cupping
John

5) From: R.N.Kyle
Hello Shawn, welcome to list, I will be looking forward to hearing of some
of your roasting experiences..
Ron Kyle
Roasting with a Fresh Roast + in South Carolina
rnkyle

6) From: Woods, Dennis
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Hello all,
I've been lurking on the list for a few weeks and thought I should
step forward and say hello.  I discovered sweetmarias.com about 6
months ago after buying an Alpenrost.  After making some pretty good
coffee I started supplying my office and soon ended up on the hook to
deliver 3 or 4 lbs/week to my increasingly addicted coworkers.  The
drag of doing so many roasts was getting to me as was the smoke from
the Alpenrost!
My search for a bigger roaster led me to Ed's great site and about 3
weeks ago my friend and I built a BBQ roaster.  We used a 40,000btu
unit from Char Broil and a 6rpm rotisserie from Home Depot.  The drum
is made of 2 Lowes trash cans that press fit together with the
chicken tongs  used to drive the drum.  We used 4 1" agitators
attached with pop-rivets and after some seriously ruined roasts I
think I have things under control. 
I ended up using some ceramic tiles to protect the drum from direct
gas flame and this has produced much more even roasts.  I'm getting
the roast done in just under 20 minutes with 1 lb batches and have
yet to try anything larger.  The sites and posts from this group were
incredibly helpful so thanks!  We'll probably start work on a drum
that can handle peaberries and other small beans so maybe I'll have
some more progress to report in the coming months.
Dennis
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7) From: jim gundlach
Sounds like you found the right place.  Welcome to the group.
    Jim Gundlach
    roasting over pecan wood fires
    in La Place, Alabama
On Tuesday, February 11, 2003, at 02:38 PM, Woods, Dennis wrote:
<Snip>
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8) From: floyd burton
Which Char Broil unit are you using-you might want to think about a bit
faster rotation speed for your drum if you continue to have some charred
beans.  I have the same 30 rpm gear motor that Ed uses on his drum roaster
and that works well-abut $40.
What beans did you start with-love the "chicken tongs" device-I assume that
is the tongs used to hold chickens on the rotisserie-way cool.  How do you
cool your beans-Ed had an idea that is very good-use one of the window box
fans-build a frame from 2x4's, screen wire on the bottom reinforced with
hardware cloth and place on top of a box fan-will cool lots of beans.

9) From: Ed Needham
So the two drums are pressed up against each other?  How big are the drums
and which ones did you use?  Sounds like a really easy design.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

10) From: Woods, Dennis
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Hi Floyd,
I looked last night and it is actually a Broil-Mate.  I would love a
30 rpm motor if you can point me to the source!  I saw some mention
of it in the list discussions but keeping up with everything on the
list takes quite a bit of effort.  Actually since I put in the tiles
the rotation speed doesn't seem to be too much of a problem although
the drum is huge relative to the 1lb roasts.  If I go to 2 or 3 lbs
I'll probably need the agitation.  The roaster has more than enough
BTUs for larger roasts as I rarely use more than 1/2 of the gas.
I'll post some pictures of the drum so people can see it is yet
another variation on the trash can theme.  There are 4 holes on one
side of the drum where the tongs spear the drum.  I use a mist bottle
with water to get the drum temp down from scalding and then move it
to my other grill where it can tumble without being over the hot
rocks.  After a few minutes I transfer the beans to a cookie sheet
and let the tray metal conduct the remaining heat away.
I saw Ed's colander on a box fan and think the screen wire frame
sounds like a great idea.  The Lowes can keeps the chaff in too much
so I need something like that to blow the chaff off.  Currently I
take the cookie sheet outside on the deck and blow on it until I
nearly black out.  This must change.
I made some Mokha(Raimi)-Java last night and lost probably 10% of the
Mokha beans through the drum holes.  I've also got some Ethiopia
Sidamo Wet, Oxaca El Olivo, and Peru Chanchamayo here at my desk.  If
Charlie hadn't taken the "Oxaca" modifier already I might have signed
up as Oxaca Dennis :).
Thanks to everyone for the welcome!
Dennis
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11) From: Woods, Dennis
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Hi Ed,
I'll get some pictures but briefly you take 2 Lowes cans, tin snip
them roughly in half (sized to fit the width of the roaster) and you
have the 2 sides of the drum.  From the scraps make a 4" wide band
that you pop rivet to one of the two drum halves so that 2" overlaps
with the drum and 2" hangs off the end.  This is the area where the
other side will fit into.  Lining up the holes is a bit of a pain and
it takes a few roasts before the thing goes together easily. It also
requires a little sanding to eliminate sharp edges.
One side has only a big hole in the center for the rotisserie skewer.
 The other has the center hole and the 4 holes for the chicken tongs.
 That makes it so you don't need a square  center hole for turning
the drum.  Loading the drum consists of putting in beans, pressing
together, skewering, and putting on the roaster.  Unloading requires
potholders but you unskewer with a light push, pull apart the drum
and pour out the beans.  Everything is friction fit.  Not as elegant
as your open ended drum but it required only tin snips, dremel,
drill, and a pop riveter.  I may try to make something more like your
drum next time but this is functional if not pretty.
Dennis
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12) From: R.N.Kyle
I think top posting is the way to go.
Ron Kyle
Anderson SC
rnkyle

13) From: floyd burton
Ed found the gearmotor source and it is Surplus Center, Lincoln NB
800-488-3407.  The gearmotor generates 135"# of torque-so no problems
turning a drum.  The first one I got had a bad bearing in the gear
part-called them up-let the guy listen to the thing run over the phone-he
sent me a replacement that day and included a pre paid UPS sticker to return
the first one.  Now that is my kind of operation.   The shaft is 5/8" with a
3/16" slot. I connected it to the drum with something called a solid shaft
coupler-think the flexible shaft couplers might get too hot for the gasket
in the thing to survive.  It is a small PITA to quickly disconnect the solid
shaft coupler to dump the beans but have it down now and nly takes a few
seconds to get the beans out of the drum and into the cooler. Oh they have
all sorts of neat pumps in their catalog also.
You might want to think about building another drum-losing that many beans
is not good.
Ain't it fun

14) From: Ed Needham
Are you using stirring vanes of any kind?  If not, are you getting even
roasts?
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

15) From: Ed Needham
I bet if you put a fan nearby, blowing directly on the drum as it rotates on
the cold grill, that would cool the beans quickly and save you the hernia
from all that blowing.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

16) From: Ed Needham
Deward gets the credit for turning up the gearmotor source.  Where the heck
is he anyway?  Deward?
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

17) From: Ed Needham
Floyd,
Grainger has a coupling that I looked at and it would allow you to couple to
your motor without any effort at all.  It is $22.17 and comes as a three
piece unit.  It fits a 5/8" keyed shaft.  Perfect for you.http://www.grainger.com/Grainger/productdetail.jsp?xi=xi&ItemId11737732Toss the middle piece (called a 'coupling insert, used to take the slop out
of the connection and allow a degree of shaft misalignment), and use only the
two, three pronged couplers to mesh together without any fuss at all.  It
looks like the coupling insert may not be included anyway, and is an extra
cost.  You don't need the insert piece anyway if the RPM's are not high and
the shaft ends are fixed, as yours are.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

18) From: floyd burton
Pardon the top post but when I visited the local Granger store-bad
place-spend $ there-the guy told me the insert was necessary-I did not think
so but it would make life easier if I could use the coupler without the
insert-it has a 200F temp limit.  Betcha it just rattles a bit without the
insert-thanks-will pick one up on Friday-one more problem solved.

19) From: Angelo
I wish everyone would top post..it makes going through the messages much 
faster., for me..
Ciao,
Angelo
<Snip>
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20) From: Rick Farris
Floyd wrote:
<Snip>
Floyd, if you're not going to trim the post you're replying to, please *do*
top post.  Don't make us page down through reams of irrelevant text just to
see your comment.
-- Rick
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21) From: Rick Farris
Angelo wrote:
<Snip>
I don't know why* many people on this list think that it's necessary to
include the entire text of the message they're replying to, but you're
right, Angelo.  If you *must* burden the Internet system with thousands of
bytes of repeated text, please, please, top post.
-- Rick
*Actually I *do* know why they do it: they're inexperienced with the
Internet/Usenet and are used to office correspondence.  In an office, on a
Local Area Network (emphasis on *local*), it is expedient to keep a
correspondence trail with each iteration of a message.  On a LAN, the
message at most goes to a few hundred people, connected via a 10 Mbps (or
better) connection.
On the Internet, OTOH, a message is copied thousands (sometimes tens of
thousands) of times as it travels along its way, sometimes on as slow as
0.0024Mbps connections.  That's why the Usenet standard is to trim messages
being replied to to the minimum necessary to carry on the thread, and to
bottom post after each relevant message fragment that is being replied to.
[RF]
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22) From: John Abbott
Rick,
Its not always inexperience - some early mail handlers automatically bottom
posted.  Later versions offered the choice of top or bottom in setup - with
bottom being default.   The untrimmed mail typically arrives with a web-mail
address which tells me that the user either can't see all the trailing
trash,  or doesn't bother to look.  Coffee is just one of the large lists I
belong to and it is a double order of magnitude better behaved editorially
than the rest.  BUT .. I'm with you and Angelo, I vote for top posting.
John - drinking an incredibly smooth Kona which makes everything OK

23) From: Bruce Lambert
I agree, top posting is the easiest to deal with.
bruce
<Snip>
bottom
<Snip>
with
<Snip>
web-mail
<Snip>
lists
I
<Snip>
editorially
<Snip>
of
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24) From: jim gundlach
On Thursday, February 13, 2003, at 09:47 AM, John Abbott wrote:
<Snip>
When someone responds by extracting a main sentence or two that serves 
as a good lead into the comments, as John does above in his plea for 
top posting, I think bottom posting is more effective.  However, in 
most replies which usually include more old material, top posting is 
easier to read.
Jim Gundlach
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25) From: Ben Treichel
Okay, I'll have to disagree. When I'm reading a thread I just read the 
msg before it, and I don't want to have to wade thru the old stuff to 
find the new. The only time I don't do this is if I'm going to respond 
to multiple statements, then I post at multiple sections of the post I'm 
responding to.
jim gundlach wrote:
<Snip>
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26) From: Bruce Harlick
I disagree with Ben. When I get messages, I want to see new material at =
the
top. I don't want to have to page down, searching for the buried =
treasure of
new text. If I have to page down more than about once without seeing new
text, I generally don't read the message.
Bruce
-------------
Bruce Harlick
Freelance writer, editor, game designerhttp://www.newblackboard.comICQ #4166560

27) From: John Abbott
You know, we do this about every four months :O) It doesn't matter all that
much either way and we're not going to change the habits of some (like us
guys with white hair).

28) From: Ben Treichel
Bruce, I think things got confused. I was disagreeing with Jim who 
wanted to post at the bottom. I want the posts at the top, since i 
normally just read the msg that is being responded to.
Bruce Harlick wrote:
<Snip>
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29) From: Ben Treichel
John, How dare you say I have white hair. The next thing I know you 
going to call ne bald and fat too. :-)
John Abbott wrote:
<Snip>
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30) From: Bruce Harlick
You're right Ben; I mis-read your post. Sorry about that! I agree with Ben
and disagree with Jim.
That will teach ME to post during a conference call... Split-attention
syndrome.
Bruce
-------------
Bruce Harlick
Freelance writer, editor, game designerhttp://www.newblackboard.comICQ #4166560

31) From: jim gundlach
I guess everyone missed the irony of John bottom posting his plea for 
top posting.
     Jim Gundlach
On Thursday, February 13, 2003, at 11:04 AM, Bruce Harlick wrote:
<Snip>
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32) From: Ben Treichel
or ignored.
jim gundlach wrote:
<Snip>
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33) From: John Abbott
or ignored.
Not easily done :-?
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34) From: dewardh
Ed:
<Snip>
Just lurking  . . . Mike and Jim (and your web site, which is a great 
contribution) are doing such a good job of presenting the case for separate air 
and heat control (on air roasters) that there's nothing for me to add.  The 
only thing I do different is monitor air temperature from the heater to set 
heater power input . . . i.e.. I use the airflow control to adjust (visually 
observed) bean agitation and then the heater control to set (measured) air temp 
and then observe (measured) bean temperature to judge roast progress.  It's all 
under manual control now (the "tidy box" is almost finished, so the rat's nest 
will soon be gone ) . . . "automation" may follow . . .
I'm watching the "5# roaster" and other bbq drum threads with some interest, 
even though I have no need for roasting in that quantity.  Charlie's got the 
answer, I think . . . forget the rotisserie shaft, set the whole drum assembly 
in a roller mount cradle.  The whole assembly can then sit in the bbq in place 
of the grill, leaving the bbq essentially unmodified (unless venting is added 
to the cover).  That dramatically reduces the problem of getting sensors into 
the drum, among other benefits, since the drum ends can be open.
What's occupying my time this month is re-plumbing the music box and video for 
HDTV, new leaded glass (Mission style) light fixtures and window panels, and 
other "honey-do" around the house Valentine's day (month?) stuff . . . .  I 
know it's sacrilege, but . . . "man (and wife) live not by coffee alone" . . . 
 . . .
Deward
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35) From: Oaxaca Charlie
 Deward posted< snipped a bit>
<Snip>
 
 I was following you just fine untill the "drum ends can be
open"
part. What keeps the beans from falling out?
Charlie-----bottom posting now
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36) From: Ed Needham
Without the insert, it 'would' be a very loose fit.  Not suitable for most
couplings, but for what you are doing, it is perfect.  As long as the shaft
ends are stabilized, the prongs of the coupling will turn a bit and engage,
then turn the drum.  Disengaging is as easy as shutting off the motor and
pulling the drum out.  No fussing with the connection.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

37) From: Rick Farris
Charlie wrote:
<Snip>
Have you ever seen an Alp?  That's how it works.  There is a hole in the end
of the drum.  I'd say the Alp drum is about 5" in diameter, and the hole in
the end (axially oriented) is about 2" in diameter.
-- Rick
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38) From: Rick Farris
Ed wrote:
<Snip>
Ed, you are *so* sexy.
-- Rick
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39) From: AlChemist John
Sometime around 23:55 2/13/2003, Rick Farris typed:
<Snip>
Sniker, sniker,  chuckle, chuckle  :-)  I do love this list.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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40) From: Ed Needham
Soooo sweet...and on Valentine's Day too.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.com
ed
****************************************
**********************************************

41) From: Ben Treichel
To quote Ed;
"To Absurdity and Beyond!"
Much beyond. In fact I think I'm going to sick... :-\ 
Ed Needham wrote:
<Snip>
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42) From: Oaxaca Charlie
--- Rick Farris  wrote:
<Snip>
 No, I've never seen an Alp, or a Hot Top. Should be usefull for
roaster builders to study them for ideas.
 Charlie
<Snip>
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43) From: Andrew Thomas
From:   "Rick Farris" 
 
Ed wrote:
<Snip>
Ed, you are *so* sexy.
-- Rick
Kinky, too.
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44) From: Buzzed Penguin
Hey all,
How do you like my user name and sig?
Pretty cool and original isn't it.
BP
-- 
Life in the fast lane ......
It is by will alone I set my mind in motion.
It is by the juice of arabica that thoughts acquire speed,
the lips acquire stains.
The stains become a warning.
It is by will alone I set my mind in motion.

45) From: Buzzed Penguin
Hey all,
How do you like my user name and sig?
Pretty cool and original isn't it.
BP
-- 
Life in the fast lane ......
It is by will alone I set my mind in motion.
It is by the juice of arabica that thoughts acquire speed,
the lips acquire stains.
The stains become a warning.
It is by will alone I set my mind in motion.

46) From: Buzzed Penguin
Hello all,
looking forward to a great adventure!
BP
-- 
Life in the fast lane ......
It is by will alone I set my mind in motion.
It is by the juice of aribica that thoughts acquire speed,
the lips acquire stains.
The stains become a warning.
It is by will alone I set my mind in motion.

47) From: John Blumel
On May 26, 2004, at 3:02pm, BuzzedPenguin  wrote:
<Snip>
Uh, oh.
John Blumel

48) From: Bob
BP,
Welcome! Buckle up
Spice Coffee? a long time back I had this same poem from Dune pasted to my
monitor 'cept it said "caffeine" instead of "aribica"
Bob

49) From: Buzzed Penguin
Clever DEVIL!!
On Wednesday 26 May 2004 02:02 pm, Buzzed Penguin wrote:
<Snip>
-- 
- Juan - Hombre Del Cafe

50) From: Wandering John
See, this is why its hard to be funny on this list - look at the date 
that this was posted.  WAY back then we were launching new names. Then 
the server made a left turn and we missed the rest of the parade.
The poor server is really struggling to keep up.  Those of us who were 
playing apologize to the list and have terminated all the funny named 
accounts - except this one :O)
On Wednesday 26 May 2004 02:21 pm, John Blumel wrote:
<Snip>
-- 
John - loving life in the slow lane

51) From: Ben Treichel
Wandering John wrote:
Yep, now its not funny. Its like yesterdays newspaper; looks like it 
belongs on the bottom of the bird cage.
<Snip>
-- 
Ben Treichel
Program Manager
S.E Michigan
SwRI
248-232-7365 (o)
248-935-6845 (m)

52) From: John Blumel
<Snip>
I know. I can't work like this.
John Blumel

53) From:
HI all my name is Ray Tolar (yes another Ray :)but dont worry my posts
will be short hopefully not to confusing)(no offense rayo :) )I live in
Sonora CA. Anyway about 6 months ago I stumbled upon this list I drink a
lot of coffee as I work rotating 12 hour shifts as a Power Generation
Technician at a hydro power plant.I had to try roasting my own so I
ordered a Behmor.  My first roast was all it took I was in heaven, then I
ordered coffee from SM now its BEYOND heaven I still have the other beans
that came with the behmor (might roast them if Tom quits selling
coffee).So far I have roasted 40lbs. I have converted three people (star
yukkers) to real coffee two ordered Behmors last week.Since starting this
adventure I purchased a TV,French press and a maestro plus grinder. Coffee
just keeps getting better and better.Please keep posting all the great
info and dont listen to Les, every time he mentions a coffee its gone
before I can order some :). I never would have known coffee could be this
fun and GOOD (so its all your fault;). Sitting at work now enjoying the
list drinking a pot of Ethiopia w/p Koratie ( WOW ) figuring out what to
order next :). Regards  Ray   P.S. I think the BEHMOR and Joe rock what a
great guy no problem to small to get it taken care of FAST.
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54) From: Les
Welcome to the list Ray,  Now be nice to me,  my Mazzer Major just took a
fatal hit!  My coffee money just took a real blow, so I am really on
manditory stash reduction as the coffee fund was just wiped out with getting
a new grinder.
Les
On 7/25/08, tolar  wrote:
<Snip>
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55) From: Barry Luterman
The Major you got on e-Bay? What happened?Should I worry about my Mini?
On Mon, Jul 28, 2008 at 7:26 AM, Les  wrote:
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56) From: Les
Barry,
Don't drop it on the concrete right on the its top!  I got my Major at the
Salvation Army, for $38.50.
Les
On 7/28/08, Barry Luterman  wrote:
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57) From: Barry Luterman
Yes now I remember. The only better bargain I ever got was $35 for me
and my wife's  marriage license. The Cimbali looks nice. Maybe my next
poker win will be an upgrade from my Mini.
On Mon, Jul 28, 2008 at 8:15 AM, Les  wrote:
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58) From: John and Emma
Welcome aboard Ray. Continue to share your experiences.
John H.

59) From: Larry Williams
Ray - Welcome to the list.  I am fairly close to you in Wallace off Hwy 
12 on Southworth Rd.   I have been roasting almost 2 yrs with an IR2 and 
really love it. 
Larry Williams
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60) From: Robert Joslin
Ray
     Welcome.  Don't worry about being confused with Rayo.  Josh (now
roasting in a summer heat wave)
On Mon, Jul 28, 2008 at 3:07 PM, Larry Williams
wrote:
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61) From: miKe mcKoffee
Welcome to the List, enjoy the Journey! (Definitely sounds like you are:-)
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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62) From: Paul Helbert
Welcome Ray. I suspect there will be no confusing you with RayO. I
understood everything you said ;>)
-- 
Paul Helbert
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63) From: Eddie Dove
Welcome aboard, Ray!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Fri, Jul 25, 2008 at 9:53 PM,   wrote:
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64) From: Richard Webber
Hi everyone - I just signed up for this list yesterday and so I've read a f=
ew of the posts. Based on what I've read so far here are a few introductory=
 facts that may be of some interest.
	* I have been roasting with a Behmor 1600 for about a month now =
	* I had a fling with roasting about 10 years ago that involved frying pans=
, barbeques and popcorn poppers =
	* I have been brewing exclusively espresso for more than 15 years now, ear=
lier with a La Pavoni Professional and now with a Pasquini Livia 90 =
	* My Thursday Morning cuppa was a double shot of SM Moka Kadir blend, roas=
ted to a Light Vienna (I think) with just under 2 days rest, in a cappuccin=
o/latte sort of drink. Very nice. =
	* I've been experimenting with my own blends around basic ingredients - dr=
y processed Brazil, some central and a smattering of Indian Robusta =
	* I don't weigh my coffee before brewing. I have found that letting it run=
 from my doserless Rocky into the portafilter and then skim it off at the t=
op of the basket without packing gets the right amount. I then tamp (no mea=
surement here either).
I'm going to have a lot of questions :-) I have been very prosaic in my roa=
sting so far - just used the P1 roast on the Behmor and roasting about 75% =
of the indicated weight (i.e. 6oz on the half pound setting). That way I wo=
n't run out of roast time before hitting the second crack. I usually hit co=
ol a little bit into the second crack. I'd say 10 seconds, but in practice =
there are often one or two snaps before I feel the second crack is really b=
eginning, so I don't count those. And then the second crack can continue qu=
ite a way into the cooling cycle espcially with larger loads. No temp measu=
rement here, no voltage measurement, just ears and nose. I think I am endin=
g up with a Light Vienna Roast with this approach. After a few days rest so=
me of the beans have just a few spots of oil on them, but not much and not =
all beans. Is this a Light Vienna?  I know the ground coffee is still way=
 lighter than Illy Tosta Scura - my only reference point. I'd be
 interested to get into other profiles and what differences they make.
 
One more question - what non-espresso methods of brewing do you all use? I'=
d like to try some non-espresso coffee and was thinking of the French Press=
. One day I'd like to Vacuum brew like my parents used to - but I'm not r=
eady for more investment of equipment yet.
 
Thanks for having me on the list (not that you have a choice.)
 
Richard
      =
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65) From: Allon Stern
On Jan 29, 2009, at 1:15 PM, Richard Webber wrote:
<Snip>
If you're thinking of a press, try an Aeropress (if you can get past  
the fact that it's made out of polycarbonate). Quite a number of  
folks here use them, and they're great for travel. Cleanup is at  
least an order of magnitude better than a french press.
-
allon
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66) From: Stephen Carey
Richard,
Bravo for coming on-line and introducing yourself.  It sounds like 
you are having fun and enjoying much that home roasting has to offer.
For me, I started about 18 months ago with an IR2, which I still use, 
then went to the Behmor 1600, which I love.  I have only just started 
working with blends, as I spent the first year going around the world 
of coffee beans.
I brew using drip on a Technivorm Moccamaster with  the Thermal 
Carafe.  However, I have found the thermal cafe on this to be close 
to useless unless one can get a full pot of coffee down in an 
hour.  So, I either transfer to another thermal cafe I have, which 
truly keeps the coffee piping hot for hours, but more often, I just 
brew less and more often each day.
As you have seen from reading the posts, this is one very good group 
of people, who are here to share their experiences with you to give 
all of us a better experience ourselves.  The same goes for what you 
have to share.
And, Tom and Maria and the gang at Sweet Maria's, who operate this 
list, well .... I can't say enough about them.  They truly rock and 
are immensely helpful and honest.
As you probably found out with the Behmor, Joe is a wonderful 
business man and person.  He takes real ownership of his product and 
wants any of his customers to get the best roasting experience they 
can get from the machine.
Again, welcome and very glad to have you here.
Stephen
At 01:15 PM 1/29/2009, you wrote:
<Snip>
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67) From: Brian Kamnetz
Hi Richard,
Welcome to the list! Sounds like you have a lot of experience behind you.
On Thu, Jan 29, 2009 at 1:15 PM, Richard Webber  wrote:
<Snip>
I personally like moka pot coffee. I use a 6-tasse Bialetti that I got from Tomhttp://www.sweetmarias.com/prod.brewers.mokapot.shtmlI use a Class, which is no longer available, but the Musa, the current
model, has an advantage on gas stoves of having a broader base, which
allows it to catch more of the burner's heat.
Again, welcome to the list.
Brian
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68) From: Douglas Hoople
Hi Richard,
Welcome to the list!
I just got a vacuum pot a couple of weeks ago after years and years of
brewing Chemex drip, and sporadically brewing French Press (which I
personally find a bit murky).
I LOVE the vacuum pot. It makes beautiful coffee.
One day, I'll join the espresso crowd, but that will take bravery, skills,
daring and resources. One day, though!
Enjoy your sojourn with us!
Doug
 One more question - what non-espresso methods of brewing do you all use?
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69) From: jeff michel
Hello my Behmor Brother!  (nice ring to it)
I am new here to. I just scored a ProMac Club ME espresso machine  
today so I am stoked!
WOOHOO!
Be prepared for a lot of emails from great people!
Coffee drinkers unite!
Jeff
On Jan 29, 2009, at 10:15 AM, Richard Webber wrote:
<Snip>
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70) From: John and Emma
Welcome Richard,
I myself have not jumped to espresso yet. I'm waiting on funds. I know what
I want I'm just saving up for it.
As for other methods of brewing. I use my Yama Vacuum Pot with the glass rod
filter every morning. On weekends I also use our Moka Pot or French Press.
Before home roasting I used my French Press the most. I didn't have a Vacuum
Pot and hadn't heard of it before being on this list. I love the results
from the Vacuum Pot and I find it just as convenient as a drip maker but
with better results. I know the Technivorm is supposed to be the best drip
maker and I wanted one for a long time but because of price I've never
purchased one. I don't want to offend any Technivorm users so my comment
about the Vac Pot producing better results than drip makers does not include
the Technivorm. My Moka Pot is what I consider to be my poor man's espresso.
I just don't find it convenient enough to use everyday. The Moka Pot like
espresso produces results that I would like to sit in a nice quiet place and
enjoy rather than drinking while I work or type on the computer.
John H. 
<Snip>
.com
<Snip>
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71) From: Richard Webber
Thanks to everyone for the warm welcome. I can already see that there's all=
 sorts of different roasting and brewing going on. I must admit that the va=
cuum method appeals tom me - especially since it is so different from Espre=
sso. Positive references to the Yama are interesting - it seems affordable.
My Fri Morning Cup was a Monsooned Malabar blend (Cappuccino-ish format) th=
at I was given as a sample - I've roasted it a few times and each time it s=
eems to be less whacky to my taste buds - I wonder if I am just getting use=
d it it. I definitely like it. I think my last roast was a little darker - =
so maybe try something a bit lighter next time and see if the origin charac=
ter reemerges with more vigor.
I roasted two batches last night - 6oz of Espresso Workshop #1 and 12oz of =
#2 (don't have the names memorized yet - if Tom had named them Bill and Jan=
e I'd be fine) - I tried to take them to FC++ as Tom recommended - though I=
 may have drifted a bit further into the 2nd crack with the #2 blend. We'll=
 see how they are after a couple of days rest.
Thanks again for the nice welcome - and I already know there's no way I'll =
keep up with all the threads.
Richard
On Jan 29, 2009, at 10:15 AM, Richard Webber wrote:
<Snip>
 few of the posts. Based on what I've read so far here are a few introducto=
ry facts that may be of some interest.
<Snip>
frying pans, barbeques and popcorn poppers
<Snip>
rs now, earlier with a La Pavoni Professional and now with a Pasquini Livia=
 90
<Snip>
blend, roasted to a Light Vienna (I think) with just under 2 days rest, in =
a cappuccino/latte sort of drink. Very nice.
<Snip>
dients - dry processed Brazil, some central and a smattering of Indian Robu=
sta
<Snip>
ting it run from my doserless Rocky into the portafilter and then skim it o=
ff at the top of the basket without packing gets the right amount. I then t=
amp (no measurement here either).
<Snip>
oasting so far - just used the P1 roast on the Behmor and roasting about 75=
% of the indicated weight (i.e. 6oz on the half pound setting). That way I =
won't run out of roast time before hitting the second crack. I usually hit =
cool a little bit into the second crack. I'd say 10 seconds, but in practic=
e there are often one or two snaps before I feel the second crack is really=
 beginning, so I don't count those. And then the second crack can continue =
quite a way into the cooling cycle espcially with larger loads. No temp mea=
surement here, no voltage measurement, just ears and nose. I think I am end=
ing up with a Light Vienna Roast with this approach. After a few days rest =
some of the beans have just a few spots of oil on them, but not much and no=
t all beans. Is this a Light Vienna?  I know the ground coffee is still w=
ay lighter than Illy Tosta Scura - my only reference point. I'd be
<Snip>
<Snip>
I'd like to try some non-espresso coffee and was thinking of the French Pre=
ss. One day I'd like to Vacuum brew like my parents used to - but I'm not r=
eady for more investment of equipment yet.
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
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72) From: Jim Wilson
Richard wrote-
Hi everyone - I just signed up for this list yesterday and so I've read a few of the posts. Based on what I've read so far here are a few introductory facts that may be of some interest.
* I have been roasting with a Behmor 1600 for about a month now 
* I had a fling with roasting about 10 years ago that involved frying pans, barbeques and popcorn poppers 
* I have been brewing exclusively espresso for more than 15 years now, earlier with a La Pavoni Professional and now with a Pasquini Livia 90 
* My Thursday Morning cuppa was a double shot of SM Moka Kadir blend, roasted to a Light Vienna (I think) with just under 2 days rest, in a cappuccino/latte sort of drink. Very nice. 
* I've been experimenting with my own blends around basic ingredients - dry processed Brazil, some central and a smattering of Indian Robusta 
* I don't weigh my coffee before brewing. I have found that letting it run from my doserless Rocky into the portafilter and then skim it off at the top of the basket without packing gets the right amount. I then tamp (no measurement here either).
I'm going to have a lot of questions :-) I have been very prosaic in my roasting so far - just used the P1 roast on the Behmor and roasting about 75% of the indicated weight (i.e. 6oz on the half pound setting). That way I won't run out of roast time before hitting the second crack. I usually hit cool a little bit into the second crack. I'd say 10 seconds, but in practice there are often one or two snaps before I feel the second crack is really beginning, so I don't count those. And then the second crack can continue quite a way into the cooling cycle espcially with larger loads. No temp measurement here, no voltage measurement, just ears and nose. I think I am ending up with a Light Vienna Roast with this approach. After a few days rest some of the beans have just a few spots of oil on them, but not much and not all beans. Is this a Light Vienna?? I know the ground coffee is still way lighter than Illy Tosta Scura - my only reference point. I'd be
 interested to get into other profiles and what differences they make.
?
One more question - what non-espresso methods of brewing do you all use? I'd like to try some non-espresso coffee and was thinking of the French Press. One day I'd like to Vacuum brew like my parents used to?- but I'm not ready for more investment of equipment yet.
?
Thanks for having me on the list (not that you have a choice.)
?
Richard
~~~Hi Richard and welcome aboard.  I've been using a Behmor roaster exclusively since last July and would like to comment on a few of your roaster questions but first I'd like to touch on what you said about not weighing beans before dosing.  I too do not weigh to dose (I pull espresso shots in a PID'd Gaggia Classic) but at some point I started to weigh to conserve on grounds.  I'll weigh for a double, approx 18-19 grams of beans using a small postal type electronic digital scale.  With that weight going into the grinder, I have enough grinds to fill my basket with a little left over.  I should mention I use a Ranchilio MD 50 doser grinder and after the burr stops rotating I use a small brush to sweep the chute and to clean up the doser chamber.  Grinds adhere just about everywhere in the doser so I sweep them to the bottom when grinding one or two double shots.  Two double shots and I'll weigh out 36 grams or so.  That's it for weighing beans before pulling a shot.  Like yo
 u I dose into the basket and level, typically with a table knife that lives besides the grinder, then it's on to tamping, pull the shot and savor the flavor= : - )  What leftover grinds do accumulate I use for sink shots (shots I pull after detergent backflushing) 
Although I've been roasting every bean I drink using the Behmor for the last 7 months, I feel like I'm just getting to know this roaster and in no way do I think I have it figured out.  I roast a lot of centrals but lately I'm also roasting Ethiopians.  I may be stuck in a rut but I most often roast with the 1/P3/C setting.  When I started out pulling my own shots and roasting my own beans I would lean towards the darker roasts (Vienna) but I have been ending up intentionally lately at FC  and sometimes a tad lighter (C + +)
1/P3/C is 21minutes and 30 seconds long (roast length)  More often than not I'm hitting 1st crack w/this setting around 5 minutes remaining on the cycle, and 2nd crack if I don't stop it will come on with 3 minutes remaining.  There isn't much time between 1st and 2nd crack using the 1/P3/C setting.  Depending on beans, humididity, ambient temps, phase of the moon= : - ), I'll go out on a limb and say there is about a 20 second window between the end of 1st crack and the beginning of 2nd crack with this setting (roasting 12 ounces).  I'll stop here and mention I weigh out 12 ounces and that is my beginning roast volume 9 out of 10 times.  As you mentioned, using the 1 lb setting and going only 3/4's of a pound, you can easily get into and stay with 2nd crack if you so desire but even though I have been stopping short of 2nd crack, I feel and I may be wrong but I think with only filling the drum with 12 ounces of beans, I'm being a bit easier on the roaster vs filling it with 
 a one pound mass.  For sure, with heavily chaffed DP beans roasting a full pound you can experience a small chaff fire at the end of the cycle DAMHIK= : - )
Anyways, no fires roasting 12 ounces at a time in the Behmor.  YMMV  On to your question as to what determines your roast ending up as a light Vienna?  I've come to understand that a Vienna roast will always show a trace of oil on the beans.  Sometimnes you may not see the oil come out until a few days pass after roasting, but if there is even a trace of oil on any of the beans, then it most certainly is a light Vienna in my book.  At least that is what I have come to know what differentiates a Full City + from a light Vienna.  The Vienna will have traces of oil and the FC + wont.  Others may have better and different ideas 
You mentioned blending your espresso for a typical type of espresso blend.  I like blends but haven't experimented much blending my own and if you ask me what I prefer to drink when it comes to a shot of espresso, central American single origin beans in general (okay, I'm fond of Mexican Chiapis) but variety is the spice of life so, I'll roast and drink what ever (SO) green beans I can get my hands on.  Definitely the time of the year and availablitiy will have a great influence on what you can buy 
I bought a Yama 5 cup Vac Pot late last year so in addition to espresso, I also consume vac pot coffees.  Best $32 I ever spent buying the 5 cup Yammie
Jake
Reddick Fla.
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73) From: raymanowen
"I don't weigh my coffee before...and roasting about 75% of the indicated
weight (i.e. 6oz on the half pound setting)."
Numbers can be your friend- If you don't weigh at one stage, why attempt any
precision elsewhere? -ro
On Thu, Jan 29, 2009 at 11:15 AM, Richard Webber  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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74) From: Richard Webber
I think your abbreviated quotes may have misrepresented my post.  The full quote is "I don't weigh before brewing". I do weigh before roasting. 
Also, I do have precision in the amount I brew - it's precisely loose filled to the level of the basket before tamping. I suspect that volume may be a better measure than weight at this stage of the process. It also seems to me that exact repeatability is more important than actual numbers. Numbers are one means for achieving that. 
Richard Webber
On Feb 1, 2009, at 12:23 AM, raymanowen wrote:
"I don't weigh my coffee before...and roasting about 75% of the indicated
weight (i.e. 6oz on the half pound setting)."
Numbers can be your friend- If you don't weigh at one stage, why attempt any
precision elsewhere? -ro
On Thu, Jan 29, 2009 at 11:15 AM, Richard Webber  wrote:
Hi everyone - I just signed up for this list yesterday and so I've read a
few of the posts. Based on what I've read so far here are a few introductory
facts that may be of some interest.
      * I have been roasting with a Behmor 1600 for about a month now
      * I had a fling with roasting about 10 years ago that involved
frying pans, barbeques and popcorn poppers
      * I have been brewing exclusively espresso for more than 15 years
now, earlier with a La Pavoni Professional and now with a Pasquini Livia 90
      * My Thursday Morning cuppa was a double shot of SM Moka Kadir
blend, roasted to a Light Vienna (I think) with just under 2 days rest, in a
cappuccino/latte sort of drink. Very nice.
      * I've been experimenting with my own blends around basic
ingredients - dry processed Brazil, some central and a smattering of Indian
Robusta
      * I don't weigh my coffee before brewing. I have found that letting
it run from my doserless Rocky into the portafilter and then skim it off at
the top of the basket without packing gets the right amount. I then tamp (no
measurement here either).
I'm going to have a lot of questions :-) I have been very prosaic in my
roasting so far - just used the P1 roast on the Behmor and roasting about
75% of the indicated weight (i.e. 6oz on the half pound setting). That way I
won't run out of roast time before hitting the second crack. I usually hit
cool a little bit into the second crack. I'd say 10 seconds, but in practice
there are often one or two snaps before I feel the second crack is really
beginning, so I don't count those. And then the second crack can continue
quite a way into the cooling cycle espcially with larger loads. No temp
measurement here, no voltage measurement, just ears and nose. I think I am
ending up with a Light Vienna Roast with this approach. After a few days
rest some of the beans have just a few spots of oil on them, but not much
and not all beans. Is this a Light Vienna?  I know the ground coffee is
still way lighter than Illy Tosta Scura - my only reference point. I'd be
interested to get into other profiles and what differences they make.
One more question - what non-espresso methods of brewing do you all use?
I'd like to try some non-espresso coffee and was thinking of the French
Press. One day I'd like to Vacuum brew like my parents used to - but I'm not
ready for more investment of equipment yet.
Thanks for having me on the list (not that you have a choice.)
Richard
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75) From: Ben Lowery
On Fri, Jan 30, 2009 at 7:36 PM, Richard Webber  wrote:
<Snip>
Hey Richard, welcome to the list!
I do the espresso / vac pot (a Yama w/ the glass rod) dance myself and
find it very enjoyable. I was doing espresso (mainly small cappuccinos
really) and french press, used to do AeroPress, Chemex, auto-drip in a
crappy old Cuisinart, Senseo.. I have a nice collection of brewing
devices around the house. :)  I started roasting about half a year ago
now and have really fell in love with it.
Again, welcome, and I hope you find this list as useful, helpful and
welcoming as I have.
--ben
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