Hello everybody! My name is Paul and I'm a retirement-aged coffee lover f= rom Phoenix. I can't recall exactly what flipped my "switch" early this = year to begin investigating better coffee, but until then I had been brew= ing canned Yuban in a Mr Coffee drip coffee maker. Clearly I was starting= at/near the bottom! I started experimenting with an old Braun blade gri= nder and some already-roasted beans. Then I heard about french presses a= nd got a Bodum Chambord 8 cup model. Our coffee experience was now gather= ing some momentum! Next was a Solis Maestro grinder and a better drip coffee maker for weekt= ime brewing - Krups Aroma Time 12 as "recommended" by americastestkitchen= ..com, one of our favorite sites and they have a 30 minute program on TV e= very Saturday. During the last few weeks I have been trying vacuum pots = - Bodum, Cory, Sunbeam C30C (and a Silex on the way). I've done lots of reading on the net and was fortunate to locate this hom= e roasting thread. The collective wisdom here is awesome, and everyone's = enthusiasm quickly snared me! This week I acquired several different samp= les of green beans from Sweet Maria's, and a FR+. Yesterday morning I roasted my first beans, starting with Sumatra Mandhel= ing, then moving on to some Costa Rican, Mexican, and Ethiopian. My roas= ting times for the first 10 batches have ranged from 4 minutes to nearly = 7, as I wanted to experiment. This morning Sue and I tasted our first bre= w - half Sumatra and half Chiapas, roasted pretty dark (to about a Vienna= I think, as there were little "divets" on some of the beans when I stopp= ed this roast at 6:10). BTW, I also have just finished Kenneth David's bo= ok on home roasting. This morning, for fun and more hands-on education, I roasted with a Weare= ver Popcorn Pumber (unfortunately the model with the butter dish near the= spout) that I found yesterday at a garage sale for $2 - figured the "les= son" would be affordable! Although being the "wimpy" model, it seemed to = perform fine (80 degrees ambient temp on the patio). It was harder to see= the beans roasting (from the top only) than the FR+, and not as convenie= nt as the FR+ in cooling (I used the 2 colanders method). Roasted a 4oz b= atch of Panama Boquete to a Full City (4 minutes total, with first crack= at a little under 2 minutes), and then a 4oz Zimbabwe Salimbo batch roas= ted a little lighter color (and it scared me a little by smoking some) - = but still a City I think. So far I've kept records of each batch - date, time, ambient temp, info a= bout the beans' origin, elapsed time before first crack (and second crack= for a couple batches) and the total roasting time before cool down began= .. I've not yet gone to the step of using a thermometer. I look forward this coming week to tasting everything else we have roaste= d thus far, and hopefully will begin discovering some favorites! Thanks t= o all of you who have posted your various experiences in roasting, storin= g, brewing, etc, because there's nobody here locally I know of who's into= this very much, yet. Anybody else on the thread in the Phoenix (Ahwatuke= e) area? Paul and Sue
Paul (and Sue) Welcome to the wonderful world of roasting. Its one of the most rewarding hobbies I've been involved in. Sounds like you are well no your way in the right directions. John - in deep southern Texas - 1500 yards from Mexico. On Sat, 2002-09-28 at 14:06, PAUL D MOERMAN wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On Saturday, September 28, 2002, at 02:06 PM, PAUL D MOERMAN wrote: <Snip> Paul, Welcome to home roasting. Coffee smokes a lot when it is roasted, you will get used to it. Jim Gundlach Roasting over pecan wood fires and, when it rains, in a wok in La Place, Alabama homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Welcome. Sounds like you're off to a great start. Enjoy the journey! MM;-) Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
From Paul and Sue Hello everybody! My name is Paul and I'm a retirement-aged coffee lover = from Phoenix. I can't recall exactly what flipped my "switch" early = this year to begin investigating better coffee, but until then I had = been brewing canned Yuban in a Mr Coffee drip coffee maker. Clearly I = was starting at/near the bottom! I started experimenting with an old = Braun blade grinder and some already-roasted beans. Then I heard about = french presses and got a Bodum Chambord 8 cup model. Our coffee = experience was now gathering some momentum! Welcome to the fun world of home roasting, and it sounds like you are = off to a very good start. Keep us informed as to the progress of your = new hobbie. Ron Kyle Anderson SC rnkyle mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
This is a multi-part message in MIME format. Welcome Paul and Sue, It sounds like you have jumped right in! I much prefer vac brewing, and = I am sure that you will enjoy it too! I have also discovered the = wonderful world of espresso. (It is a drink not a roast!) You can pull = shots of light roast that are fantastic. Down the road, you will have = to look into this form of brewing. One suggestion, that may help is to = work with fewer beam varieties and try different roasts to see which = work best for you. When I was a new roaster, I fell into the same = temptation you have fallen into, and that is roasting so many varieties = at once, you never really find the "sweet spot" for that coffee for you. = Just a friendly suggestion. And welcome to this group! We get a = little wild some times, but that is part of the fun! Les Roasting in S. Oregon
It sounds like you have jumped right in! I much prefer vac brewing, and I am sure that you will enjoy it too! I have also discovered the wonderful world of espresso. (It is a drink not a roast!) You can pull shots of light roast that are fantastic. Down the road, you will have to look into this form of brewing Les and everyone else: thanks for the welcome to this list! We've tried 3 of my roasts so far, with mixed results. We were thrilled with our first-ever taste of Ethiopian Harar (I mixed two batches, one roasted for 6:00 minutes and the other for 4:00). We also liked a 50-50 blend of Mexican Chiapas and Mandheling roasted together pretty dark - 6:10, about 1:20 into 2nd crack if I recognized it correctly. The loser was a straight Mandheling roasted to about 5:40 which tasted thin and a little sour compared to the roasted Sumatran we had been buying at Costco. I brewed it both vac and FP with the same disappointing results, using 7.5 g per 4 oz cup of water. I was ready to throw the rest of the roast away, but re-roasted (for fun) for an added 4 minutes. I'll probably try it tomorrow. Finally, we tried some Zimbabwe Salimba that roasted in a Popcorn Pumper yesterday a.m. for 4:00 minutes (and a fair amount of smoke) and thought it was pretty tasty. So far, I've logged 12 batches on our 3-day old FR+!
On Sunday, September 29, 2002, at 05:20 PM, PAUL D MOERMAN wrote: <Snip> Sour is a sign of under roasting and in light roasts will decline with resting. Jim Gundlachn homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast