HomeRoast Digest

Topic: retirement was [+Judging the roast] (18 msgs / 359 lines)
1) From: John Abbott
The fear of the unknown has always held some people back. My personality
was always "off the diving board, then look for water!"  But I think
industry might perpetuate that fear to prevent people from finding out
just how incredible retirement is in fact. I've never felt as good, had
as much joy and drank as much coffee as I do now.
I have converted a couple of guys here in the resort to home roasting,
and we get together frequently to compare coffee. Ralph is a SM fan and
follows the list - but by digest form and he comes trotting over with
paper in hand occasionally and we pour a couple of shots and talk about
it.  This could never have happened when I was flying around the globe
installing and repairing mainframes. I did a little of that in ministry,
but usually on my day (ha!) off. 
Good coffee is always good coffee - but it takes on a sweetness when
you're retired :O)
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2) From: Al Raden
I agree 100%.  Most people thought I was crazy when I retired about 
1-1/2 years ago.  I made the decision that I was at the point in my life 
where the most important thing to me is my time... and no amount of 
money could ever replace that.  Started my own internet-based art 
business, and am enjoying myself more than I ever did in the corporate 
I'm probably drinking less coffee now - but it is so much better.  When 
you're rushing from meeting to meeting, you automatically drink the 
swill from the vending machines.  It's nice to have the time to roast 
it, and the time to enjoy every cup.
- al r.
John Abbott wrote:
- Al Raden

3) From: Dan Bollinger
This is a multi-part message in MIME format.
Rebecca and I are in the same place, Al.   We used to work 40+ hours and =
then talk business at home, too.  Now we are down to half that, and =
enjoying life much more.  In business circles they'd call it a lifestyle =
business.  Works for me, now I have time to enjoy roasting and working =
on all sorts of weird projects.  Dan

4) From: R.N.Kyle
Gees John talk about gloating, I have 9 more yrs. to go. But the bright =
side is  9 more years to get better at roasting.
Keep on enjoying your retirement, I'm sure you earned it.
Ron Kyle
Anderson SC

5) From: John Abbott
I don't know Ron, a lot of people who signed my checks might not agree
:O)  And yeah, I guess I was caught gloating.  But actually it was all
true. I've never had such a calm, placid and enjoyable life. I loved my
two careers deeply - but the stress that came with both was unbelievable
at times. There is nothing in retirement that causes stress - some tough
decisions about what coffee to order and roast, but no stress.
Only 9 years? Have you started your planning? I had always thought I'd
just keep working - then diabetes and neuropathy almost crippled me
(gone now). So we retired a couple of years early. And I've been sooooo
John - did I mention tonight that I really love Panama La Berlina? 
On Wed, 2002-09-18 at 20:35, R.N.Kyle wrote:
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6) From: R.N.Kyle
John wrote
Only 9 years? Have you started your planning? 
Yes I have, my inventory of greens grows each and every month, in 9 =
years I should have a nest egg to last for years and years.  Glad you =
are enjoying your retirement, that's the way its supposed to be.
Ron Kyle
Anderson SC

7) From: John
I used the HotTop on a setting of 5.  The beans even looked good!
Carolyn and I both commented on how good they smelled while roasting.
The roast was operator terminated at 17 minutes. 
I'll be doing the same roast again tomorrow for export to my local
family, so if you'd like some tracking numbers it wouldn't be a problem.
On Thu, 2002-09-19 at 00:10, Rick Farris wrote:
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8) From: Rick Farris
John wrote:
How are you roasting it?  I used La Berlina while I was developing my
temperature measurement methodology.
-- Rick
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9) From: Rick Farris
John wrote:
Any idea what kind of profile that corresponds to, John?
-- Rick
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10) From: John
preheated and dumped in 250 grams with a setting of 6
2:38 the first "out-ling" snapped
4:13 about four more out-lings
14:45 First Crack
16:05 first crack ended
17:00 Second crack
17:40 Auto Dumped. 
This is from the Panama La Berlina roast I finished about 20 minutes
Sorry it took so long to get back - I was removing Windows XP from the
system :O)   I'm now 100% Linux.  My wife's computer is also now Linux.
There should be no more funny looking posts from here.
John - actually drinking an Cafe Crema and going to bed.
On Thu, 2002-09-19 at 00:15, Rick Farris wrote:
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11) From: Angelo
I have been retired a few years, now, and I am far from bored. I think work 
is highly overrated.
When I mention that I'm retired, people often ask, with a look of pity, 
"Well, what do you do?"
My answer is, "Anything I want" .. Isn't that the point of retiring? It is 
for me...:-)
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12) From: C. Marley
Angelo wrote:
I am also (temporarily?) retired.  The delicious luxury of waking up
each morning with a whole range of possibilities to do with my day! 
Freedom!  To do what I want or nothing at all!
Regards, Cathy
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13) From: John
That about sums it up as well as I have yet heard. Luxury of choices and
freedom!  Well almost - still have to deal with that Honey-do list :O)
On Thu, 2002-09-19 at 09:45, C. Marley wrote:
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14) From: Mike McGinness
From: "John" 
Nah, you have choices there too. (and corresponding repercussions of
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
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15) From: Rick Farris
John replied:
No temperature data, though, huh?
I wonder how close one of those IR-reading thermoguns would be, if trained
on the drum.
-- Rick
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16) From: Dan Bollinger
Wow.  15 minutes out of 18 for the drying stage. I wonder what this does for
flavor?  Anyone know?  Dan
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17) From: John
The best way to access drum temperatures would be via the loading chute
- with the lid off there is a direct shot into the drum.  One of the HT
owners actually cut a small notch in the chute lid and runs a thermal
probe down almost into the chamber (rotating support prevents entry into
the drum.  I'll see if I can't find my copy of the excellent charts he
developed and forward or post them.
On Fri, 2002-09-20 at 01:18, Rick Farris wrote:
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18) From: John
This was my problem when (back when the earth cooled) there was a debate
over fast and slow roasts - I figured the beans would be dry. So I
punched along happy with my 5 minute roasts and liked em - a lot! But
having done 72 roasts with the HT, I can tell you that every roast
tastes better - but the beans don't stay fresh nearly as long.
On Fri, 2002-09-20 at 06:54, Dan Bollinger wrote:
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