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Topic: Growing Coffee Indoors - Re: +DH Tradition Continues... (8 msgs / 214 lines)
1) From: Michael Vanecek
That's too cool. I shoulda thought of that - I've got a couple of pounds 
of parchment from Hawaii too - but they're nearly a year old. I'm doing 
a germination test though - can never have too many coffee trees. :) Heh 
- later on, when I run out of Kona, I may end up pealing the parchment. 
Man, is that desperation or what? :) However, I've heard that some list 
members have been able to germinate some of Tom's milled greens. Milling 
can damage the viability of coffee - as well as hot-warehouse/container 
storage - but some coffees probably have better handling.  :)
I've gotten the fresh parchment to germinate in as little as a month - 
presoaking the seeds for 24 hours, wrapping them in a wet paper-towel 
and setting them in a ziplock and keeping them in subdued light. I was 
expecting a much longer germination time and it freaked me out when I 
saw the little roots pushing through the parchment after only a month. 
Sprouting did take a bit longer though - so have patience. And if the 
parchment fails to come off pretty quickly after the seedling is errect, 
it may need a bit of help or it will girdle the young seedling. I'm sure 
the higher humidity of its native habitat softens the parchment enough - 
something we really don't have indoors. I lost many because of that. 
It's a delicate operation though - cutting only the parchment and 
avoiding damaging the leaves underneath.
Keep the compost constantly moist - never let it dry out. Of course - 
avoid waterlogging - after watering, wait a few minutes for excess water 
to drain then empty the water-tray.
If the winter air is really dry and you see a bit of browning on the 
tips and edges of the leaves, do mist it periodically. Avoid cold drafts 
off of windows - basically, if it's comfortable for you, it'll be 
comfortable for the plant. Bright indirect light - perhaps a little 
direct sunlight - mine seem happy with that. These plants normally grow 
within the canopy so they're not as direct sun hungry as other plants.
Mine are still rather small - they're real slow growers. Only a few 
pairs of leaves. But they're beautiful plants! I'm amazed that they're 
not more popular as houseplants - but their intolerance to drying out 
may be part of the reason.
Have fun,
Mike McGinness wrote:
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2) From: Mike McGinness
From: "Michael Vanecek" 
Actually maybe not. "Greens" store longer better in parchment form than as
milled greens. (or so I've been told, including by our host Tom:-) Helps
protect them from the damaging elements, oxidation being one of them? One
reason I vacuum seal my greens... It would be an interesting test to see how
they held up. BTW, Terry (Aloha BTW)- an occasional list poster who lives in
Captain Cook Hawaii - picks his own cherries from a friends farm. Pulps,
ferments, dries, and mills his own free for the labor of picking. Cool. His
method of 'milling' is simply to fill a sock with the dried parchment and
beat it with a baseball bat to knock the hull loose then dump back and forth
to remove like removing excess chaff...
Variable Variac Rockin' Rosto Roasting
Miss Silvia brewin'
Just finishing a Kona Mountain Americano roasted yesterday morning...
competition winner Koa Coffee next cup!
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3) From: Michael Vanecek
OMG! I wish I knew that a year ago when my wife and I were pealing 
parchment off a half pound of Kona! Can you imagine peeling 500+ 
individual beans? Okay - time to find a pair of socks that don't have 
holes. :)
Mike McGinness wrote:
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4) From: David Westebbe
I've grown a fair number of plants from seeds.  They need warmth to sprout.
They need to be kept moist or they will die.
What I do is take two clean new sponges, wrap them each in a paper towel,
wet them, and put the seeds between them.  Then I put them in a ziplock to
keep the water from evaporating.  I put them in a warm place, like the top
of the fridge.  Make SURE that the sponges are vertical.  The root uses
gravity to orient itself, and if the sponges lie flat, the root tip will
burrow into the sponge and become entangled.  That is what the paper towels
are for - to provide a smooth surface so the root tip will be shielded from
the porous sponge.
There should be enough energy available for it to do that by itself.  The
seedlings need a warm place, because the warmth provides the energy.  They
need a moist place too.  What I do is to put the sprouted seeds into a 16
ounce cup filled LOOSELY with a lightweight seedling mixture.  1/2
vermiculite and 1/2 perlite works well, but you can get commercial premix at
any garden center.  It must bee loose!  It must hold water!
I put them into a cooler, and set that on top of a heating pad set pretty
low.  You want the interior to be around 90 degrees, at 100% relative
The cooler I use has a white interior. I rest some flourescent shoplites on
top (not too close, or you will burn the sprouts.  Not too far away, or the
light is too dim and the sprouts get leggy.)
Once the sprouts have their first leaves, take them out to avoid a fungal
problem called damping off.
You can also pour some water into the bottom of the cooler to keep things
moist.  It will wick up through the holes in the cup and keep the mixture
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5) From: AlChemist John
Sometime around 07:27 11/13/02, Michael Vanecek typed:
I had many bean to attempt spouting so I tried various conditions.  So far 
what appears to be spouting the best is the one where I nicked the bean 
casing with a small paring knife.  Of those, the one soaked 24 hours are 
doing best, 12 hours next and no soak worst (although on is 
sprouting).  One nicked Brazilian Auction winner is even coming up 
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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6) From: Michael Vanecek
I take it by nicking the "bean casing" you mean the surface of the 
actual bean and not the parchment covering? Interesting - I'll have to 
give that a try. That's actually a germination accelerator for certain 
seeds that sometimes takes years to germinate like drosophylum 
lusitanicum (sp?) and I think Byblis Gigantia (sp? - sorry, writing from 
memory and too lazy to check). I wonder if a mini-file would give you 
more control over the size of the nick.
I'm not sure if it helped, but I had some of that SuperThrive handy so I 
put a few drops in the soaking water. Giberilic acid may also help. 
Heck, even the hormones in coconut milk or in willow-water could prove 
Central Texas Kona Coffee Plantation. :)
AlChemist John wrote:
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7) From: AlChemist John
Sometime around 07:09 11/14/02, Michael Vanecek typed:
True, the surface, not the parchment.
I tried a file at first and found the knife worked better.  The knife 
simply cut through the casing and was obvious.  The file, well filed the 
bean, and it was difficult to know how far to go.
I tried the nicking because I recalled that some seed take very long, and 
numerous months with constant care I considered long.  Anyway, it worked :-)
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
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8) From: Tom & Maria
That's great to hear you got some going from dry-processed seed! I 
did successfully get a peaberry to grow, but germination takes so 
long you are almost sure it failed... All my other seedlings were 
from whole cherry that I brought back from trips. -Tom
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
		1455 64th Street Emeryville CA 94608
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