HomeRoast Digest


Topic: Mexican coffee (14 msgs / 574 lines)
1) From: R.N.Kyle
Hey Bob  I roast with a Fresh Roast. are you washing your chamber. if so =
take it completely apart, I mean remove the handle and the metal ban. if =
water gets up under the band, and it will, the heat from the roaster =
will cause the glass to crack. I do not wash mine, I just wipe it out =
occasionally. I roast back to back roasts, up to 10  have no trouble =
with the base or the chamber cracking.
What kind of temperatures are you reaching, and have you called Tim at =
fresh roast to talk to him about your problem?
Ron Kyle
Anderson SC
rnkyle

2) From: Bob Howell
This is a multi-part message in MIME format.
I live in the middle of coffee country here in Nayarit, Mexico.
Although I live near the beach, we have a small bed and breakfast and we =
are constantly taking tourists on jeep trips up in the mountains to =
coffee country.  
My problem is with identifying the differen`t  kinds of coffee here.  =
The growers generally only I.D. their coffee as Arabica.
I have a fresh roast coffee bean roaster and I just can`t seem to get =
the same roast each time.  Sometimes it is just right but other times at =
the same setting and putting the same amount of beans it comes out =
differen`t.  Also, even though I allow several hours of cooling between =
roasts, the glass chambers and the bottom mounting crack beyond =
serviceability after only several months of use.  This is expensive.  I =
bought a caffe rosto by Brightway last June but it just stopped working. =
 I managed to send it back to the U.S. and they are going to replace it =
but it will be many months before I can get it down here.
Meanwhile, I have to maked do with  the Fresh Roaster  but I have no =
faith in the roasting chamber.  This is the last one.  I have gone =
through two others so far.
Bob Howell
e mail:  robertohowell

3) From: John Abbott
Hi Bob,
    I think we have a mutual friend in Charlie Herlihy, who is crashing
around down there buying coffee.  In what part of  Nayarit are you located?
I've wanted to visit San Francisco because I lived in her sister city in
California.
	I'm surprised about your poor results with the Fresh Roast and its glass
chamber.  I've only lost one (my fault) but have run mine for a couple of
years.  I'm not using it nearly as often now that I have a 1/2 pound roaster
(not yet available on the market) but I do use it regularly.   I bought a
second chamber when my first chamber was broken, and it had a hair line
crack in it. I called San Diego and they shipped me another immediately.
Since I had two functional chambers, I used to swap them if I were doing
several roasts.  But if you are allowing all that time - I'm wondering about
how you store it when its not in use.
Good Cupping!
John

4) From: floyd burton
Electric appliances, particularly compressors, heaters and the like can have
their working life shortened by fluctuating a electrical power supply-don't
know how "clean" you power is but this could be the culprit.

5) From: Dan Bollinger
This is a multi-part message in MIME format.
Borscht.  That's the word you couldn't think of.  ;)  The other word is =
silica-gel-dessicant.  :)

6) From: James Gundlach
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Bob,
     I recommend wok or pan roasting.  You can see, smell, and hear the =
beans during roasting so you can see when things are going wrong.  
Also, fire woks and spoons don't tend to break down.  In general I find =
all the efforts to make a coffee roaster compatible with the modern 
urban and suburban home more trouble than they are worth.  But then, I =
fund the modern urban and suburban lifestyle more trouble than it is 
worth.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
On Saturday, December 7, 2002, at 08:46 AM, Bob Howell wrote:
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here.  
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times 
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just 
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Bob,
    I recommend wok or pan roasting.  You can see, smell, and hear the
beans during roasting so you can see when things are going wrong. 
Also, fire woks and spoons don't tend to break down.  In general I
find all the efforts to make a coffee roaster compatible with the
modern urban and suburban home more trouble than they are worth.  But
then, I fund the modern urban and suburban lifestyle more trouble than
it is worth.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
On Saturday, December 7, 2002, at 08:46 AM, Bob Howell wrote:
ArialI live in the middle
of coffee country here in Nayarit, Mexico.
 
ArialAlthough I live near the
beach, we have a small bed and breakfast and we are constantly taking
tourists on jeep trips up in the mountains to coffee =
country. 
 
ArialMy problem is with
identifying the differen`t  kinds of coffee here.  The growers
generally only I.D. their coffee as Arabica.
 
ArialI have a fresh roast coffee
bean roaster and I just can`t seem to get the same roast each time. 
Sometimes it is just right but other times at the same setting and
putting the same amount of beans it comes out differen`t.  Also, even
though I allow several hours of cooling between roasts, the glass
chambers and the bottom mounting crack beyond serviceability after
only several months of use.  This is expensive.  I bought a caffe
rosto by Brightway last June but it just stopped working.  I managed
to send it back to the U.S. and they are going to replace it but it
will be many months before I can get it down =
here.
 
ArialMeanwhile, I have to maked do
with the Fresh Roaster  but I have no faith in the roasting chamber. 
This is the last one.  I have gone through two others so =
far.
 
ArialBob =
Howell
Ariale mail: 
robertohowell
 
 
=
--Apple-Mail-2-839650380--
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: Dan Bollinger
This is a multi-part message in MIME format.
Bob,  This is a good idea!  If you are treating your visitors to coffee =
country, then a demonstration of coffee roasting using a wok with the =
open fire, smells, cracks and you talking about roasting will be a great =
experience for them.  Especially when they drink the coffee the next =
morning. It's a story they will repeat over and over.  You have to keep =
in mind that for most people, coffee roasting is a black art.  Dan

8) From: Owen Davies
Among other comments, John Abbott wrote:
<Snip>
Something other than the HotTop?  If so, details please!
Owen Davies
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: Ed Needham
Bob...you have pictures of your B&B?  Vacation details?  Definitely
interested.
Ed Needhamhttp://www.homeroaster.comed
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10) From: Ed Needham
For Starbucks it is... 
Ed Needhamhttp://www.homeroaster.comed
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11) From: Rick Farris
Dan wrote:
<Snip>
Dan, it's pretty clear he doesn't have a clue what the smells and cracks
are.  He mentions in his note that when he operates his machine "at the same
setting and putting the same amount of beans it comes out differen`t."
Well, of course it does.  Among the many things the Fresh Roast is, one of
them is not a "set it and forget it" roaster.
Along with that wok he needs someone to send him a copy of "Home Coffee
Roasting."
--Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: John Abbott
Owen - its a HotTop - just didn't see the need :O)

13) From: susan oppenheim
although I am not as knowledgeable as some of our esteemed home roasters
I did live in Costa Rica and I can tell you there were 2 very real
problems with beach living and electronic appliances
one was powers surges and the other is build up of humidity
we used to buy this stuff-white chips=- that would draw out the moisture
in the electronics-as much as 1/4 cup of water would come out from a vcr
for example
I would place the stuff in a plastic tub along with the appliance and
close them off with a good lid and leave it sealed from the air for a
day or two
anyone know what I am talking about?
they sell this stuff in the states at all supermarkets.
cannot think of the word for borscht this morning
.............
Bob Howell wrote:
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14) From: susan oppenheim
THank you Dan
duh...........
I knew it had something to do with boob implants and feeling like a boob
here-my second cuppa is waiting for me
Dan Bollinger wrote:
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