HomeRoast Digest


Topic: whoops (12 msgs / 202 lines)
1) From: Chris Cobb
Sorry about the previous blank email !
My query is this: I have been lurking this list for about a year, and the 
common discovery everyone seems to make/know is that the grind of coffee is 
quite important for all types of coffee preparation.  How do the built in 
grinders for automatic espresso machines fair over time?  If one can only 
expect a year at best  from a Maestro used for espresso, what does one do if 
the grinder is built-in like in the Solis Master 5000 ?  Can you easily 
replace the burr(s) on the Solis Master 5k ?  Can you get parts if need ?
While I enjoy my La Pavonti PC-16, it is broke and I know my wife and I would 
love the ease of the automatic.  
cheers,
chris
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Ben Treichel
Chris Cobb wrote:
<Snip>
I have been wondering that myself, but our resident 5k expert is off in 
the weeds.
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From: Randall Nortman
So I was getting ready to roast some decaf tonight, and had settled on
some of the decaf Yirgacheffe.  I got as far as to open up the bag
when I changed my mind and switched to a decaf Sumatra.  Started
roasting the Sumatra, and wouldn't you know it, I forgot what I was
roasting and did it as if it were a Yirg.  I stopped just after first
crack peetered out, at a very light City roast (final temp 426F).
Tom's review of this one (Sumatra Tapanuli WP Decaf) says that City
roast works, though very light roasts can taste "baked" and
under-developed.  I would call what I got barely City, so I'm rather
concerned that I just ruined the batch.  I guess I'll find out
tomorrow.

4) From: Brett Mason
throw it back in and roast it further ...
Brett
On 6/12/07, Randall Nortman  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Randall Nortman
On Tue, Jun 12, 2007 at 07:10:46PM -0500, Brett Mason wrote:
<Snip>
Really?  After it's fully cooled?  Is there a time limit on that?
Like, if I wait until tomorrow and taste it as is, would it then be
too late to re-roast it and expect to improve it at all?

6) From: Brett Mason
Probably not preferred on this list - but I have re-roasted what was very
underroasted...
  Can you do better the first time?  Of course...
  Is this still better than any coffee found on a store shelf?  Of course...
Cheers,
Brett
On 6/12/07, Randall Nortman  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Jeff Oien
Why do people ask and answer their own questions? I don't know.
I have reroasted a couple times and it worked out well. Like Brett says 
probably not as good as doing it just once.
JeffO
Brett Mason wrote:
<Snip>

8) From: Randall Nortman
In case anybody is interested to know how the accidental extra-light
Sumatra decaf roast came out, here's what I just put in my tasting
log:
"Day 1: Not as bad as I was expecting.  The base flavor is sweet and
simple, with a thin but smooth body.  But over that is a tea-like,
tannic flavor, which is not overtly unpleasant, but also isn't
something I would ever aim for.  To the extent that there is any
brightness, it tends toward the wild/sour side, but there is not much
to speak of.  To the extent that there is fruit, I would think of
avocado or a sweet apple rather than berries or citrus."
It's very drinkable, so I'm going to stick with it as it ages and see
what happens, rather than put it back in the roaster and try to take
it darker.  I'd call it a worthwhile and relatively pleasant
experiment.  Actually, I think I pretty much nailed a true City roast
with this one -- just dark enough to burn off the bitter alkaloid
compounds, not nearly dark enough to develop roast flavors or degrade
the natural sweetness.  So in terms of creating a sweet cup, I think I
did a good job.  There just isn't much else there to hold my
attention.  Perhaps something more interesting will develop with some
rest.
On Tue, Jun 12, 2007 at 08:00:36PM -0400, Randall Nortman wrote:
<Snip>

9) From: raymanowen
"Really?  After it's fully cooled?  Is there a time limit on that?"
Nothing is fully cooled unless it loses all thermal energy. Let's dispense
with that- it only happens at 0K, and that never happens in my favorite =
pop
shop.
The alternatives are to curse your misfortune and either pitch the batch
[that's dumm], age, grind and brew a batch with different methods, and/ or
resume the chemical reaction at elevated temperature as before. Ignore the
false temperature readings and just listen to and watch the beans themselve=
s
for the most direct indication.
Cheers -RayO, aka Opa!
"I'm not a failure. I've just found 10,000 ways that won't work-" - -Thomas
A. Edison

10) From: raymanowen
"Really?  After it's fully cooled?  Is there a time limit on that?"
Nothing is fully cooled unless it loses all thermal energy. Let's dispense
with that- it only happens at 0K, and that never happens in my favorite =
pop
shop.
The alternatives are to curse your misfortune and either pitch the batch
[that's dumm], age, grind and brew a batch with different methods, and/ or
resume the chemical reaction at elevated temperature as before. Ignore the
false temperature readings and just listen to and watch the beans themselve=
s
for the most direct indication.
Cheers -RayO, aka Opa!
"I'm not a failure. I've just found 10,000 ways that won't work-" - -Thomas
A. Edison

11) From: raymanowen
"Really?  After it's fully cooled?  Is there a time limit on that?"
Nothing is fully cooled unless it loses all thermal energy. Let's dispense
with that- it only happens at 0K, and that never happens in my favorite =
pop
shop.
The alternatives are to curse your misfortune and either pitch the batch
[that's dumm], age, grind and brew a batch with different methods, and/ or
resume the chemical reaction at elevated temperature as before. Ignore the
false temperature readings and just listen to and watch the beans themselve=
s
for the most direct indication.
Cheers -RayO, aka Opa!
"I'm not a failure. I've just found 10,000 ways that won't work-" - -Thomas
A. Edison

12) From: Brian Kamnetz
I'll be interested in hearing how flavors evolve as it rests.
Brian
On 6/13/07, Randall Nortman  wrote:
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