HomeRoast Digest


Topic: Test coffee (12 msgs / 245 lines)
1) From: AlChemist John
Hopefully this does not conflict with SM policy.
With all the discussions of high capacity drum roasters and testing them 
out, some have been loath to speed good money on good SM bean on a roast 
that may fail.  Might I recommend some of the ebay coffee.  Some of it is 
no more than 1-$2/lb.  Perfect price for testing with no fear of botching 
the roast.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Mike McGinness
From: "AlChemist John" 
<Snip>
And some of the coffee offered on eBay is even "Blue Cloud Vietnamese"! No
fear of botching the roast that would be for sure, impossible not too!
However, I wouldn't want to *season* any new roaster with it:)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Brian Yarvin
<Snip>
Okay..."Blue Cloud Vietnamese" isn't the greatest coffee, in fact 
it's the worst coffee I ever roasted. (I think Blue Cloud adds extra 
chaff to their beans to enhance the roasting experience) But if you 
compare freshly roasted BC to most of what passes for "gourmet" 
in the coffee world, you'll choose the Blue Cloud every time.
Brian Yarvin
Stock Photography from Edison, NJhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brianyarvin.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: Mike McGinness
From: "Brian Yarvin" 
<Snip>
<Snip>
I respectfully disagree. I've been drinking nothing but small shop roasted
specialty coffee since I began drinking coffee in 1984. Agreed the
proliferation of whole bean supposed "gourmet" coffee in grocery stores,
mega-chains and even the likes of Costco may lead the "average" consumer
down a path of poor taste, but it's a path I've never ventured. The demise
of my favorite small coffee roaster led me to home roasting a couple years
ago. The "allure" of "convenient" supposed "gourmet" coffees never even
entered the equation as a possibility. If they don't know the roast date, I
don't buy it, period, since 1984. Now I now the roast date of each and every
cup I brew to the minute!
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: Brian Yarvin
<Snip>
What exactly are we disagreeing about?
Brian Yarvin
Stock Photography from Edison, NJhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brianyarvin.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Mike McGinness
From: "Brian Yarvin" 
<Snip>
That Vietnamese Coffee is better than even sewer water:-)
MM;-) aka Kona Konnaisseur miKe mcKoffee
Dual Variable Transformer Rosto Roasting
Rocky grindin' - Miss Silvia brewin'
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

7) From: Brian Yarvin
<Snip>
I don't disagree with that...
Brian Yarvin
Stock Photography from Edison, NJhttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.brianyarvin.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

8) From: floyd burton

9) From: Ed Needham
But how do you know when it's bad coffee or a bad roast ?
Seriously, with my five pound roaster, it's nerve wracking doing a roast of
that size.  Whereas I was fairly lax when doing 3 oz. roasts in my HWP,
playing around with time, batch size, etc.  With 5 pounds of some good stuff
at stake, it'll make you a tad bit nervous.  My last batch was a Costa Rican
Tarrazu.  I usually roast until second crack, but I didn't want to take the
CR that far so I could save much of the varietal CR distinction.  I heard
first crack finish and saw smoke coming from the grill, and reacted too
quickly to open the lid and end the roast.  Beans have been a real experience
for tasting the true CR, but not necessarily the best roast I've ever done.
As the coffee cools, it changes from sweet, with all the typical CR
attributes, to sour and straw-like.  I should have let it roast at least
another minute, maybe two, but the smoke fooled me.  I've got to get used to
seeing some smoke on larger batches before second crack.  And I've also got
to get used to the much slower response time larger batches have over smaller
ones.  Kinda like flying a Boeing 747 vs. an Extra 300S.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
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10) From: jim gundlach
On Wednesday, January 22, 2003, at 12:03 AM, Ed Needham wrote:
<Snip>
Roast a couple of pounds in a wok to a rolling second and you will get 
used to smoke.
Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

11) From: AlChemist John
Sometime around 22:03 1/21/2003, Ed Needham typed:
<Snip>
Ed, I have been meaning to ask.  What in the world do you do with 5lbs of 
roasted coffee?  I know O. Charlie sells his.  Do you sell or just roast 
only once a month?  I am finding with my drum design, I keep wanting to 
make it larger  (just for the sake of) and realize I don't want to roast 
more than a pound at a time.
--
John Nanci 
AlChemist at large
Roasting and Blending by Gestalt
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

12) From: Ed Needham
I sell some of it and share some of it with friends and family.  I'm hoping
to build a following in 2003, and maybe buy a 'real' roaster.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
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