HomeRoast Digest


Topic: First brew of 2003? (25 msgs / 759 lines)
1) From: R.N.Kyle
Amen Mike, almost 17 yrs for me. I always envied those, like good ole =
Charlie, that could have just one or two.
But actually life without drugs, has been beyond my wildest =
expectations. God bless all and wish y'al a  great New Year.
Ron Kyle
Anderson SC
rnkyle

2) From: Mike McGinness
My first brew of the year was 6 double shots of Kona Vienna mélange roast
for a batch of 'Road Warrior' chilled white chocolate Kona mocha (WCKM) made
at 5:30AM! I'm on stand-by this week and my pager went off at 3am. After
finishing dealing with the call I realized the almost empty Sobe bottle of
WCKM in my road cooler was the last I had made up. So before going back to
bed... No way going to risk getting called out without it!
First roast will be to replenish said Kona Vienna mélange later today.
I won't mention how ticked off I was when my pager went off at 5:05PM last
night. Got back from that call at 9:30PM. Shot the hell out of my dinner
plans of Traegerized Rib-Eye Steak and Lobster Tail. Hopefully tonight...
Settled for a quick McD drive-through eatin' driving to the call. Work hard
play hard. On a positive note the OT pays for lots of coffee and coffee
toys!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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3) From: Jim Schulman
Sorry to hear about your Good Samaritan calls in 
the middle of your New Year's celebrations.
I just had my usual morning cappa; although my 
tongue wasn't quite in it's usual state.
Happy New Year to all.
Jim Schulman
On 1 Jan 2003 at 11:52, Mike McGinness wrote:
<Snip>
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4) From:
For me it was a full 32oz press pot of strong dark mokha/java (50/50 full
city+ Ismaili and full city Jampit).  That's about the right amount of wake-up
after the night I had :)
Alas, espresso machines do not travel well.  But the Zass and the stainless
steel Bodum do.
Happy new year everybody!
Andy Lynn
On Wed, 1 Jan 2003 11:52:12 -0800 Mike McGinness  wrote:
<Snip>
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5) From: Oaxaca Charlie
--- alynn2378 wrote:
<Snip>
 That sounds like a really nice way to start '03, Andy. I did
alright with a 6oz cafe crema at 12:10AM of some beans I picked
about a month ago alongside the grower, who was still waiting
for some pickers to show up. (hard to find pickers this year in
Oaxaca)
 Something special about really fresh beans. Extra rich smells
while roasting, a real snap crackle pop, and gushes of oils even
just barely into second crack. It was hard letting it rest even
12 hrs, but lordy what a cup! I waited till the second one to
add a dram of old Isle of Isly Scotch. That combo left me
wondering how much better can it get...
Charlie 
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6) From: Mike McGinness
From: "Oaxaca Charlie" 
<Snip>
Thanks, I needed that. It's good to remember where I came from so I can have
an idea where I'm going. There are fleeting brief moments in time when I
"wish" I wasn't a Recovering Addict. This was one of them. Sounded wonderful
Charlie. (alcohol is just another drug for me:-) I love coffee, I loved
Scotch (or remember loving it the last time I tasted any - 22+ years ago)
"One is too many and a thousand never enough" for me. Thanking my Higher
Power for another day Clean as I start another year.
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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7) From: floyd burton
snip
 That sounds like a really nice way to start '03, Andy. I did
alright with a 6oz cafe crema at 12:10AM of some beans I picked
about a month ago alongside the grower, who was still waiting
for some pickers to show up. (hard to find pickers this year in
Oaxaca)
 Something special about really fresh beans. Extra rich smells
while roasting, a real snap crackle pop, and gushes of oils even
just barely into second crack. It was hard letting it rest even
12 hrs, but lordy what a cup! I waited till the second one to
add a dram of old Isle of Isly Scotch. That combo left me
wondering how much better can it get...
Charlie
Hey Charlie:
Friend in Mpls MN tasted some coffee roasted in Oaxaca over a wood fire.  He
said you could taste the wood flavor in the coffee.  The lady who provided
the Oaxaca wood roasted coffee has a coffee shop and buys it from the
roaster.
Can you readily taste the wood flavors in the coffee. What kind of wood do
you use-I can see it now-a wood fired roaster in the future.
Thanks for your description of the big batch bean cooler-just finished a big
batch bean cooler using a through the wall vent fan-tried it with 3# of
green beans and the air sails right through.  When complete BBQ gas grill
roaster will find out how it works.  Tried it on a small batch from my HWP
and it chills the beans to cold in less than a minute.
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8) From: Oaxaca Charlie
--- floyd burton  wrote:
<Snip>
<Snip>
Howdy Floyd, If you can find out any more details about the
roaster in Oaxaca let me know off list, I'd like to visit next
year.
 
<Snip>
 My brick oven is the type that doesn't have wood still burning
when I roast.The heat is all in the bricks and radiating into
the roast chamber . A few coals in the back lend a little flavor
of birch, larch, applewood or whatever the wood of the day is
for the first roast, maybe, but not much. The smoke from the
coffee itself permiates the beans. Some people(like me) enjoy
this, others might not. Roasted over a wood fire, like most home
roasters in Mexico do, some wood smoke does get into the coffee
taste, a little. Unfortunately it really gets in the roasters'
eyes and lungs too. Coffee smoke never bothers me, but wood
smoke is harsh.
 
<Snip>
 More details-what are the beans sitting in, or on, as the fan
cools them?  Green bean no doubt cool faster than dark brown
ones ;o)
Charlie
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9) From: TFisher511
Kind of like having a good cigar with a cup of coffee. I didn't smoke cigars 
for very long but I doubt I would live the ten years it took me to quit 
smoking the first time. I began that 10 year quit after 20 years on 
cigarettes.
It would never be worth giving up the freedom I have now to begin again. Now 
coffee, I can quit anytime. I can, I just don't care to right now. :)
Terry F
Oh yeah. I started 2003 with BrockenGate Estate Kona 2002 hand ground for my 
Bunn. Yes miKe, it still tastes like great Kona from a Bunn. It all tastes 
great if you really like it.
rnkyle writes:
<Snip>

10) From: Mike McGinness
From: 
<Snip>
my
<Snip>
I didn't say a word! Isn't BrocksenGate a smooth delightful Kona with a
wonderful deep long finish? I find it's not as bright as some of the higher
elevation Kona but a great cup none the less.
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
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11) From: floyd burton

12) From: Chris Schaefer
Nic. La Lapas in a standard manual cone drip.
Gonzo
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13) From: Ed Needham
First brew was an Americano made from a double shot of double roasted Kenya
AA Karumandi.  The flavor from this roast caught me off guard.  By all
standards I adhere to I am at a loss to explain how wonderful this coffee
tastes, both as a drip brew and as an espresso.  It's about three days old
now, and is at it's peak, BUT it was first roasted a week before it was
re-roasted!  I ran out of propane on my BBQ grill roaster just as the beans
were entering first crack.  I thought...dang, I ruined a pound of beans.  I
allowed the thermal inertia to take the beans through first crack, and then
I cooled them quickly.  They sat in a jar for a week until I roasted again.
I almost tossed them, but thought, what the heck.  I re-roasted them until
20 seconds into second crack, and cooled them quickly.  They were darker
than most beans at that stage of roast, and I though I'd gone too far.  Into
the mason jars.  The first hint that they were special was when I threw
about two tablespoons of them in with a Peru Organic Chanchamayo La Florida
Co-op, and brewed it in my Chemex.  WOW!  My wife commented on it before I
had my first sip.  Bright, but with a lingering taste of caramel and
vanilla.  Later I used it to pull shots for Americanos for my wife and I.
Wow again.  It was such a balanced cup, overflowing with complexity.  For
the life of me, I can't explain it, but I will try it again.
Ed Needham
ed

14) From: Mike McGinness
Fascinating, keep us posted! Sounds kind of sort of like that "Smiles"
microwave marketing concept, remember the one that they sell partially
roasted to be finished in the Nuker. Big differences however. First you are
undoubtedly starting with far superior greens to what Smiles uses. Second
and just as importantly, you are finishing the roast by roasting!
I remember follow some threads on a.c about Italian traditional roasting be
double roasting. Didn't look into then. May experiment with the concept now
myself. I wonder how different it would be to take a roast to just the start
of 1st crack, hold it there a few minutes, then finish versus what you did -
stop the roast, cool, rest it, then finish the roast. I suspect a very
bright bean would be best suited for this affair...
More experiments for 2003!
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
From: "Ed Needham" 
<Snip>
Kenya
<Snip>
beans
<Snip>
I
<Snip>
then
<Snip>
again.
<Snip>
Into
<Snip>
Florida
<Snip>
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15) From: Oaxaca Charlie
 Ther have been enough posts about "double roasting" on this
list and alt.coffee to convince me that there's something to it.
A friend's sister who worked for Starbucks in Canada said they
were doing it, too. My own experiances resulted in baked tasting
beans with a bite. Looked like candy, though. Where to stop the
first roast is probably all important. I seem to remember Steve
Diedrich being quite adament about not stalling just before
first crack, it ruins a roast beyond repair.Ah, here're my
scribbled notes.."around 370-375 degree bean temp DON"T LET HEAT
GO DOWN. I think that meant bean temp.Hmmm, that's around first
crack somewhere, isn't it? Enough accidents happen with this
"hobby" that pooling our info could probably pin down the
"proper" timing  and make (to some of us) undrinkable Kenyas and
such into nector.
Charlie
--- Mike McGinness  wrote:
<Snip>
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16) From: floyd burton
Ed: Menards has a special on tanks-$20-but running out of gas during a roast
can be a learning experience apparently.  Any news on the ss trash can
specs.

17) From: Ed Needham
I remember back in my early days of homeroasting that I had some beans from a
supermarket and tossed them into my Melitta Aromaroast and improved their
taste quite a bit.  I don't remember the details and it's probably posted in
the Google archives of alt.coffee somewhere, but I do remember it making
so-so beans better.  I bet the high acid beans would benefit more than those
big, full bodied slurpers.
Ed Needhamhttp://www.homeroaster.comed
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18) From: Ed Needham
Have not heard back from them yet.  I betcha it's perfect though.  From the
picture it looks like just the thing.  Size may be the only factor.
<Snip>
I'm considering a large 70 pound tank like the one I saw at Lowe's, but I'll
still run out eventually .
Ed
ed
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19) From: Spencer W. Thomas
I got home from the NYE party about 1AM to the realization that I had no 
roasted coffee!  I hope that's not symbolic of how my year will go!  I 
roasted up a batch of Sumatra Iskandar (modified Poppery, profiled a 12 
minute roast about 30 seconds into second crack).  
I lay abed as my wife made up a pot (Braun drip, gold cone).  Even with 
the short rest (9 hours?) and despite the fact that she doesn't preheat 
the water, it was darned good.  Got a little "ashy" as it cooled, but 
was good hot. Today I roasted a batch of Kenya Kiawamururu to "City" and 
a batch of Aged Sumatra well into 2nd crack.  The Kenya will make 
tomorrow's pot, I'll hold off on the Sumatran until at Saturday, given 
Tom's recommendation to let it rest 48 hours.
Happy Brewing!
=Spencer in Ann Arbor, MI
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20) From: Al Raden
My first brew on New Year's Day was a Sumatra Iskander I had roasted a few
days before.  I had tried it in my Swiss Gold one-cupper, and in my press
pot; didn't like either.  On 1/1, I tried it as an Americano, and it was
very very nice.
- al r.
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21) From: Lee XOC
< [mailto:homeroast-admin]On Behalf Of Ed Needham
< Sent: Wednesday, January 01, 2003 7:35 PM
<
< First brew was an Americano made from a double shot of double
< roasted Kenya
< AA Karumandi.  The flavor from this roast caught me off guard.  By all
< standards I adhere to I am at a loss to explain how wonderful
< this coffee
< tastes
<
< Wow again.  It was such a balanced cup, overflowing with
< complexity.  For
< the life of me, I can't explain it, but I will try it again.
Dang you!  That's why I was lamenting the disappearance of the
Karumandi.  I got the most wonderful raisin and nutmeg flavors out of
it.  Liquid gold it was.
I confess after SM ran out I bought some from another source (probably
not the same lot), and while it's "good" it's missing the fruit (unless
I've been hitting the roast points wrong so far).
I just wonder about this double-roasting though.  Anyone ever do this on
purpose, or try 2 batches roasted to the same end-result, one with 1
roast and the other with 2?  I'd be curious to know if/how it changes
the flavor.
- - - - - - - - - - - - - - - - -
Lee / San Diego
---------------------------------
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22) From: floyd burton
I called them and asked for all relevant info including size, weight and
metal gauge-will let u know if they call back.  Consider hooking up your
grill to your household natural gas supply-all u have to do is connect up a
hose-drill out the orifices a bit and you are in business-did it for a
friend who converted one of those LP gas turkey roaster burners to
natural-works like a charm.
Assembled the grill yesterday-sucker weights over 150# w/o the tank-had to
take it apart to get it into my car and only then saw "Made in China"-well i
guess that is how u get a SS grill without a comma in the price tag.

23) From: TFisher511
I prefer the deep long finishes over the brightness now days, so I have been 
roasting a little darker than I used to.
Terry F
mdmint writes:
<Snip>

24) From: Mike McGinness
From: 
<Snip>
been
<Snip>
You can get a different type of long finish in the cup with a light roast. A
longer light roast like 14-16min to City. Very smooth...
MM;-) aka Kona Krazy miKe mcKoffee
Variable Variac Rockin' Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

25) From: Ed Needham
Drill out the orifices?  That's it?  Are there no regulations for hooking up
jerry-rigged stuff to natural gas?  Cool.
I was thinking I could buy a natural gas BBQ grill burner and put it in my
grill, with all the necessary safety equipment built in.  I bought a bunch of
igniters on Ebay really cheap that I plan on using for various projects.  It
has an electronic spark that ignites a pilot light, which heats up a
thermocouple to say it's safe to turn on the gas.  I planned on using one for
my 'Big Mama' air roaster, but currently the only use that thing is getting
is as a bean cooler (works like yours, BTW).  It has a squirrel cage blower
that I set the bottom of a Walgreen's charcoal grill on.  That part has a 6"
hole cut in the bottom that just perfectly fits over the intake of the
blower.  It's heat resistant and porcelain coated, so it's perfect for a
cooler.  I mounted a grid over the hole to keep the beans in the bowl, and
voila!  Cool beans in about a minute.  Chaff is sucked thru the grid to a
second perforated grid and trapped.  No more chaff and smoke in my face!  I'm
going to rig up one of my unused 'new' rotisserie motors (6RPM) as an
agitator for the cooling beans, but for now a few swishes with a wooden spoon
works like a charm.  When that roaster is done, I plan on using that setup as
a bean cooler.
Ed Needhamhttp://www.homeroaster.comed
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