HomeRoast Digest


Topic: New Member (67 msgs / 1986 lines)
1) From: gin
Welcome Nathan:
Your journey has just begun,
ginny

2) From: gin
welcome Mike,
I think both of those beans a great full city, how d o you like your coffee, do you drink espresso.
ginny

3) From: ginny
Graham:
Welcome, welcome to "the list" for great roasting, brewing and espresso making help and ideas!
You have some fabulous equipment it's about time you gave them the best, your roasted beans.
You will not believe the difference. I used Gevalia way back when, your home roast will be superior.
ginny

4) From: Tonya Connell
I received this email tonight offline. I told her that the list had great
folks who did not bite...much...:)  I also said that I would forward on her
email so that the vast wealth of knowledge contained by the outstanding
aforementioned members who do not bite much could be at her disposal!
Welcome Bonnie!
<Snip>
and a little intimidated to write in to the list... so your question caught
my eye, I am using Sumatra that I bought on-line, in a 5 lb. bag.  I am
using a whirly pop, and everything seems to go well, I get the crack, and it
looks and smells great, I put it in a loosely covered glass jar overnight,
then grind and brew...yuck, it tastes really gross, like some nasty chemical
aftertaste.  I wondered what is "gassing out" what is aging the beans,
basically, what am I missing? can you help?
Thanks in advance,
Bonnie on Cape Cod (bon512)>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

5) From: jim gundlach
On Monday, February 24, 2003, at 10:34 PM, Tonya Connell forwarded 
Bonnie on Cape Cod's note:
<Snip>
It can sometimes happen that one bad bean or something else can get in 
a batch.  I've been using Sweet Maria's beans exclusively for some time 
now at a rate of about three pounds a week and have only had it happen 
once.  The closest thing I had ever experienced to the taste in the 
past was back when I was a kid riding in the back of a pickup with my 
mouth open I caught and chewed a stink bug.  But someone who has not 
chewed a stink bug might describe it as a nasty chemical aftertaste.
With the bad bean, it took a thorough cleaning of the grinder to get 
the last hints of the taste out of the coffee.
Jim Gundlach
roasting over pecan wood fires
in La Place, Alabama
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: Steven Van Dyke
Bonnie,
It might be a bad bean but more likely it's just too soon.  The first coffee
I ran into this with was an Ethiopian Harraar(sp?).  Fortunately I had read
Tom's cupping notes so I knew to wait three days before brewing.  The night
before the third day the coffee had this *weird* smell as it was changing
from a chemical / leathery smell over to roasty / caramely.  Try the
Sumatran again after it's had about 3 days to rest.
Enjoy!
Steve :->
http://www.svandyke.com<- my simple home page
http://www.cafeshops.com/stevespics<- my little store of Impressionist &
Special Events Photography stuff)

7) From: Spencer W. Thomas
I've never used a Whirly Pop, but when I first started roasting, I found 
that I had to wait 2-3 days for most coffees to become palatable to me.  
As I got more experienced, and particularly after I learned to slow the 
temperature rise during roasting, I now can roast most coffees so that 
they're good right after roasting and very good within 24 hours.  I'm 
using a Poppery (original) which I rewired so that I can turn the heater 
on and off independently of the fan.  This lets me apply less heat 
during the early stages of the roast, and produces beans that make 
"smoother" tasting coffee.  If I just let the popper go full blast, I 
find that the resulting coffee has a flavor that I can only describe as 
"charred" or "smoky" and that takes a few days to age out.
As others have pointed out, you could have encountered a "stinker" 
bean.  I've only run into one once, in some commercially roasted 
coffee.  It ruined the whole pot.  The best way I can describe it is 
that it smelled like a frog.
=Spencer
Tonya Connell wrote:
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

8) From: Rick Farris
Jim wrote:
<Snip>
I am a motorcyclist.  I haven't even owned a car in, oh, twenty years or so.
As such, I consider myself an expert on bugs.  I've been hit in the face
with little hard bugs that sting and big squashy bugs that splatter.  I've
been hit on my upper lip with a little hard bug, opened my mouth to say ow,
and then had a big squashy bug go right down my throat.  I've been stung by
bees on my face, my hands, and I've had them go up my sleeve and sting me in
my underarm area.
But the thing that I absolutely *hate* is when I get hit on the cheek by a
big squashy bug, and the juice runs back around my head into my ear.
Because of my helmet, I can't even get at my ear to try to clear it.  Jeezus
I hate that.  About seven years ago I bought a big touring bike (a GoldWing)
with a windshield and haven't been stung by a bee since.  I still get hit by
bugs, but not all that often.
So I've gone through maybe 100 pounds of coffee since I began buying at
Sweet Maria's, and never had a bad bean.
-- Rick
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: John Abbott
Rick,
I still remember the feeling of meeting a bumble bee at 100KM on my BMW R-45
in Germany way back when you were a pup (55) I thought I was going to pass
out for a second.  They didn't make helmets with shields in those days or I
would have gone right out and bought one.  You didn't mention the joy of
ridding in the rain :O)  I think that's how Pink Floyd got pink.
I too have bought a short ton from Tom and have yet to have my first bad
bean.

10) From: Dave Huddle
John,
Why aren't you out roasting or brewing?   You seem to be at the
computer all day long - responding to the list!
You are retired!  Get a life!!
I'm at the computer all day, because I have to be here.  This isn't my
life  - but the pay makes life possible!
Dave    Westerville, OH   where the snow/ice/slush/salt/ is way too
deep for motorcycling today.   Maybe next month....
<Snip>
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

11) From: John Abbott
Well actually Dave, I'm running a Ham station - linked to the computer - so
the computer stays on. I can respond to my mail from just about anywhere in
the valley.  And when I have to find places to store the roast, I'm about
caught up on roasting. But OK - I'll go play in the traffic.

12) From: Rick Farris
I hate riding in the rain.  Especially commuting which I must do because I
have no car.  I'll tell you what, being out on the freeway with the trucks
during any amount of rain at all is terrifying.  The trucks leave behind a
wall of mist about 8 feet high making it almost impossible to see.  And if
there is any kind of drainage problem, plowing into six or eight inches of
water that you don't see coming until you're about 10 feet away can be a
life-changing experience (to say nothing of pants-changing).  My motorcycle
sobriquet is "hacker," not because I'm a computer programmer (had the name a
lot longer than that) but because I ride the motorcycle, regardless...
I'm going to be roasting up about three pounds of coffee today.  I'm still
working on clearing out the oldest of my stash, so it looks like it's some
Monsooned Malabar, some CR/LMT, and maybe some Brazil Cooxupe Prima Qualita.
The Brazil is really good stuff.  Nice and sweet.
-- Rick

13) From: Ed Needham
Stinkbean.  It puts a hurt on my tongue.
(apologies to FZ)
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.com
ed
****************************************
**********************************************

14) From: Nathan Baker
Hi everyone,
                       Im new to sweetmarias.com. My dad just got me started 
on roasting coffee at home via popcorn popper. Roasted our first couple 
batches last night. Pretty amazing what you can do with a Popcorn popper.
Thanks
Nathan Baker
Express yourself instantly with MSN Messenger! Download today - it's FREE! http://messenger.msn.click-url.com/go/onm00200471ave/direct/01/

15) From: Jerry Procopio
Welcome Nathan!  Read, listen, expirament, have fun.  This is just the 
beginning.  Enjoy the journey with the rest of us!
Jerry
Nathan Baker wrote:
<Snip>

16) From: Dennis Parham
Welcome Nathan... there is allot to read here!  and if you have any 
questions ..ask us here on list..  we never turn away a good post!  
hehehe actually.. not sure we turn away any...lol
Denns Parham
On Dec 5, 2004, at 10:01 PM, Nathan Baker wrote:
<Snip>

17) From: Andy Thomas
--- Nathan Baker  wrote:
<Snip>
Welcome, Nathan,
I've been roasting with poppers for years and I STILL
think it's amazing. Carry on! and tell us about your
results.
Andy 
Do you Yahoo!? 
Yahoo! Mail - You care about security. So do we. http://promotions.yahoo.com/new_mail

18) From: George Holt
Welcome Nathan,
I roast with a Hot Top and RK Drum. The other day I had a friend bring
a poppery II over for instruction in coffee roasting. I was amazed at
how well my first popper roast turned out. I roasted 125g Guatemalan
to Full City +. I guess reading the many post about popper roasting
payed off. I sent him home with a pound of Guatemalan SHB and a pound
of PNG. I got an E-mail a few hours later he had already did three
more roast and just ordered a six pound sampler from Tom. After the
first roast there is NO GOING BACK!
On Sun, 5 Dec 2004 22:42:17 -0800 (PST), Andy Thomas  wrote:
<Snip>
-- 
Living Large In Waxhaw, NC.
George Holt

19) From: Felix Dial
On Mon, 06 Dec 2004 04:01:46 +0000, Nathan Baker  wrote:
<Snip>
Welcome to the world of popper roasting. Edward S. has a great popper
roasting page at:http://www.edwardspiegel.org/coffeeIt's a great place to look for un-modified popper roasting related
issues.  Some of us went overboard with our popper mods. Take a look
at Ed Needham's page at:http://www.homeroaster.com/homemade.htmlHappy Roasting,
  Felix

20) From: Gary Townsend
Nathan, is your dad Bob, by any chance?
Even so, welcome to the world of homeroasting coffee! It's really cool
to be able to do it with your Dad. My 16 year old son, Doug likes
helping me out, even though he hasn't started drinking coffee yet! My
19 year old daughter is a Sophmore at KSU, she works in a coffeeshop
and loves espresso, cappo's etc. It's always fun when we are all
together and wired!
Gary Townsend
Nathan Baker  wrote:
<Snip>

21) From: Gene Smith
<Snip>
The family that's wired together...umm...I guess they don't have any choice 
but to stay together!  Happy Holidays, Gary!
Gene Smith
riding the wild learning curve, in Houston

22) From: Gary Townsend
Same to you, Gene! 
On Mon, 6 Dec 2004 21:30:14 -0600, Gene Smith  wrote:
<Snip>

23) From: Mike Sams
Hi to all and Happy Holidays. I've just been a member of this list for a =
short while, reading and learning before posting. I've been roasting for =
almost 2 years so not exactly a newbie to home roasting. Previous =
experience was with a Fresh Roast. This roaster worked well for me till =
I burned it up doing too many roast in a row. 
Bought a I-Roast because of the increased capacity. Have been hoping for =
some help getting this d**m thing to roast something I can drink. The 2 =
presets are worthless as both turned my beans into charcoal. I've tried =
a couple of programs members posted here with no luck. I'm just about =
ready to sell the I-Roast on EBay and go for a HotTop. Tanzanian AA =
Songea Flatbean and Aged Sumatra Lintong are the beans I've been trying =
to roast. If someone could give me a sugestion programing for these 2 =
I'd really appreciate it. Thanks, Mike
No virus found in this outgoing message.
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24) From: Graham Breeze
This is a multi-part message in MIME format.
Hello from a new member.
This will be my first week roasting my own, my I-Roast and coffee =
sampler are to arrive today. To date I have been using Gevalia coffee =
with a Mazzer Mini and Expobar Office Lever machine. I have been very =
happy so far with my shots, but I hope roasting my own will take it to a =
new level. I have no doubt much to learn.

25) From: miKe mcKoffee
Welcome, enjoy the journey! (BTW nice espresso setup, you've obviously 
already been sliding down that slippery slope;-)
miKe mcKoffee
PNWGIII 75 Pic Albumhttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path traveled by many. ">http://mdmint2.home.comcast.net/pnwg3pics/index.htmlURL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path traveled by many. 
To know I must first not know. And in knowing know I know not. Each Personal 
enlightenment found exploring the many divergent foot steps of Those who 
have gone before.
From: "Graham Breeze" 
Sent: Friday, June 24, 2005 10:39 AM
Hello from a new member.
This will be my first week roasting my own, my I-Roast and coffee sampler 
are to arrive today. To date I have been using Gevalia coffee with a Mazzer 
Mini and Expobar Office Lever machine. I have been very happy so far with my 
shots, but I hope roasting my own will take it to a new level. I have no 
doubt much to learn.

26) From: R.N.Kyle
welcome Graham, glad to have you aboard, sounds like you will catch on =
quickly, and already have some very nice equipment.
RK

27) From: Les
Welcome Graham. I converted from Gevalia about 20 years ago. I am an Expoba=
r 
guy too. I have the Office Control. His name is Carlos. I figure if Rancili=
o 
can have a Miss Silvia, our Spanish Stallions need a name too.
 Les
 On 6/24/05, R.N.Kyle  wrote: 
<Snip>
r 
<Snip>
er 
<Snip>
 my 
<Snip>
 
<Snip>

28) From: DJ Garcia
Welcome, Graham! I remember subscribing to Gevalia in my pre-Starbucks
days, a long, long time ago, in a galaxy far away! You won't miss it, or
Starbucks, once you roast your own ...
Happy roasting!
DJ
The Hermit

29) From: Cookie (Ann-Marie)
Hi. I am Cookie. 
I have been roasting coffee for a couple of years, off =
and on, mainly because we have no place to get any coffee around here but t=
he grocery store and Star$, and we don't like the taste, although I will dr=
ink it for the caffeine.  I can roast pretty good coffee, but I can't brew =
it for beans! That is my husband's job.
 Right now, I have a CafeRosto th=
at is about 4 years old, but I am thinking of moving up to a drum roaster, =
because people keep asking me to roast coffee for them, and I am getting ti=
red of roasting teeny tiny batches all day long.
  I generally order the =
sample pack because we just like experiencing different varieties, but my f=
avorites probably Tazanian peaberry, Kenyans, Sumatrans and some of the Bra=
zilians. I am not a big fan of Central American coffees.
   I usually lik=
e a City+ roast, slightly up or down, depending on what is recommended for =
the particular bean.
  I am anxious to learn as much as I can, so I can r=
oast with intelligence, rather than by trial and error.
 
   Cookie, in=
 Texas

30) From: jim gundlach
--Apple-Mail-1--352451006
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Cookie,
     If you have, or have a place for, a BBQ grill, look into Ron  
Kyle's drums.  Go to:
        http://www.rkdrums.com/            pecanjim - now retired but roasting more ways than I can  
count in LaPlace, Alabama.  LaPlace a place that is no longer an  
official place.
On Aug 29, 2007, at 12:09 PM, Cookie (Ann-Marie) wrote:
<Snip>
--Apple-Mail-1--352451006
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Cookie,    If you =
have, or have a place for, a BBQ grill, look into Ron Kyle's drums.  =
Go to:        http://www.rkdrums.com/ =
         pecanjim - now retired but roasting more ways than =
I can count in LaPlace, Alabama.  LaPlace a place that is no longer an =
official place.
On Aug 29, 2007, at 12:09 PM, Cookie =
(Ann-Marie) wrote:
Hi. I am Cookie.I have been = roasting coffee for a couple of years, off and on, mainly because we = have no place to get any coffee around here but the grocery store = and Star$, and we don't like the taste, although I will drink it for = the caffeine.  I can roast pretty good coffee, but I can't brew = it for beans! That is my husband's job. Right now, I have a CafeRosto that is about 4 = years old, but I am thinking of moving up to a drum roaster, because = people keep asking me to roast coffee for them, and I am getting tired = of roasting teeny tiny batches all day long.  I generally order the sample pack because we = just like experiencing different varieties, but my favorites probably = Tazanian peaberry, Kenyans, Sumatrans and some of the Brazilians. I = am not a big fan of Central American coffees.
   I usually like a City+ roast, slightly up or = down, depending on what is recommended for the particular = bean.  I am anxious to learn as much as I can, so = I can roast with intelligence, rather than by trial and = error.    Cookie, in Texas  = --Apple-Mail-1--352451006--

31) From: Stephen Carey
--=====================_265378781==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Cookie, welcome, I truly believe you will like this list.  I have 
been coming here about a month and a half, I only have 21 roasts in 
(my IR2 only roasts about 5.5 ounces or so), but that is plenty for 
me.  Though, like you, I am getting asked to roast for others.  Well, 
I need a lot more work until I will do it for too many people, now 
just a few friends, who will also be very honest about the roast.  I 
have so much to learn.
I am excited to have you join us in a more formal way, assuming you 
may have been lurking a bit or so :-)  I trust I will learn much from 
what you have to share with us.
Welcome and enjoy the roasting and the step-up should you make 
it.  All the best.
Stephen
At 01:09 PM 8/29/2007, you wrote:
<Snip>
--=====================_265378781==.ALT
Content-Type: text/html; charset="us-ascii"
Cookie, welcome, I truly believe you will like this
list.  I have been coming here about a month and a half, I only have
21 roasts in (my IR2 only roasts about 5.5 ounces or so), but that is
plenty for me.  Though, like you, I am getting asked to roast for
others.  Well, I need a lot more work until I will do it for too
many people, now just a few friends, who will also be very honest about
the roast.  I have so much to learn.
I am excited to have you join us in a more formal way, assuming you may
have been lurking a bit or so :-)  I trust I will learn much from
what you have to share with us.
Welcome and enjoy the roasting and the step-up should you make it. 
All the best.
Stephen
At 01:09 PM 8/29/2007, you wrote:
Hi. I am Cookie. 
I have been roasting coffee for a couple of years, off and on, mainly
because we have no place to get any coffee around here but the grocery
store and Star$, and we don't like the taste, although I will drink it
for the caffeine.  I can roast pretty good coffee, but I can't brew
it for beans! That is my husband's job.
 Right now, I have a CafeRosto that is about 4 years old, but I am
thinking of moving up to a drum roaster, because people keep asking me to
roast coffee for them, and I am getting tired of roasting teeny tiny
batches all day long.
  I generally order the sample pack because we just like
experiencing different varieties, but my favorites probably Tazanian
peaberry, Kenyans, Sumatrans and some of the Brazilians. I am not a big
fan of Central American coffees.
   I usually like a City+ roast, slightly up or down, depending
on what is recommended for the particular bean.
  I am anxious to learn as much as I can, so I can roast with
intelligence, rather than by trial and error.
 
   Cookie, in Texas
 
 
--=====================_265378781==.ALT--

32) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Cookie,
    I agree with Jim, the RK Drum is the way to go if feasable for you I
have one and it works great  not to mention for price it is one of the
most cost effective ways to get into Drum roasting 
and WELCOME TO THE LIST!!! 
 
Dennis

33) From: Eddie Dove
Cookie,
Welcome aboard from another RK Drum enthusiast!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/29/07, Cookie (Ann-Marie)  wrote:
<Snip>

34) From: Larry Johnson
Welcome, Cookie. You'll find that this is a great bunch of people with gobs
of knowledge on anything coffee-related. Always willing to offer their help
and/or advice whether they know what they're talking about or not (that
would be me ;-).  )
However; if they start talking about anything other than coffee-related
subjects and there's no *OT:* in the subject line, it's best to just stand
back and watch.
On 8/29/07, Cookie (Ann-Marie)  wrote:
<Snip>
-- 
Larry J

35) From: Les
Welcome Cookie,
I am a RK roaster too.  Roasting is an adventure.
Les
On 8/29/07, Larry Johnson  wrote:
<Snip>

36) From: Jerry Procopio
Hi Cookie and welcome to the list!  I have been roasting for nearly 4 
years and my primary roaster is the RK Drum.  I have seen the HotTop in 
action and like it for an electric drum.  If half pound roasts will fit 
your needs that would be a good choice.  I haven't seen the Behmor 
roaster in action and (I'll probably get in trouble for saying this out 
loud) I frankly wouldn't want something that is based on something 
manufactured by Ronco.  I said it - so shoot me!  Although I get the 
best roasts I have ever had in the RK Drum, my "favorite" method of 
roasting is the heat gun/dog bowl method.  For a relatively small 
investment, you can roast larger batches and get the best learning 
experience available for a home roaster.  I use a 750°/1000° heatgun 
that I bought at Home Depot or Lowes and a 96 oz. stainless steel dog 
bowl that I got at Petsmart.  That and a wooden spoon is all you need to 
get some really great 12 oz. roasts.  I have read (and tried) that in 
the 96 oz. dog bowl you can roast 16 oz of greens, but I found that my 
best roasts are 12 - 14 oz.  You get to see, smell and hear the changes 
through the entire roast.  You are in complete control.  Different 
people do it different ways.  Some use a strainer of some kind inside 
the bowl.  I don't.  I mount my dog bowl on a lazy susan and it rotates 
as I stir.  I "think" this helps with heat distribution, but I wouldn't 
swear to it.  If you are going to upgrade to a gas grill drum or any 
method that requires you to roast "in the blind", the experience you 
gain from HG/DB roasting will become invaluable.
If I was roasting primarily for myself, with just a "little" for 
giveaway or maybe sale, I would get one of the hottop models.  I sell 
about 30 pounds a month and like the roasts I get from the RK Drum and 
it paid for itself in about a year. Most of my roasts are C+ to FC+, 
depending on the bean or blend (or customer's taste).
Again, welcome to the list and best wishes on your journey to caffeine 
Nirvana.
JavaJerry
RK Drum roasting in Chesapeake, VA
Cookie (Ann-Marie) wrote:
<Snip>

37) From: True, Dennis W. FC1 (CVN69)
Bang Bang!
You said it so I shot you!!!
 just an FYI the Behmor is only Distributed by RONCO it is manufactured
in China by a large factory that does a lot of major manufacturing for
other kitchen appliances (I'll not name names but I'd say it is a safe
bet you have some of their products in your house)
So just because Tahoe Joe has chooses to use a proven Distributor to get
his product to the masses I wouldn't discount it on that alone.  I saw
this roaster in action and tried some beans and I was impressed it
roasted better than my overworked Z&D. I am making comparable results in
my RK drum. For a smoke-less 1# roaster this does fit the bill nicely
and everything I have seen Joe will stand by his product and help anyone
anytime if there are any issues. 
Alchmist John and Mike have both put this roaster through it's paces as
Joe left it with them after PNWG and I haven't really heard much in the
way of negitives from them I would put at least some stock in their
observations. 
But after all this is just IMO and YMMV....
Dennis
I haven't seen the Behmor 
roaster in action and (I'll probably get in trouble for saying this out 
loud) I frankly wouldn't want something that is based on something 
manufactured by Ronco.  I said it - so shoot me!

38) From: Jim De Hoog
Cookie,
Drum roasting is great.  You can even build one yourself, or h=
ave your husband.  I can send you a link to my "Ice Bucket Roaster" that I =
built if you like.  I can roast #2 of beans it.
So where in TX are you=
?  I live in San Antonio.
Jim "Ice Bucket Roaster" De Hoog
---=
-- Original Message ----
From: Cookie (Ann-Marie) 
To=
: homeroast
Sent: Wednesday, August 29, 2007 12:09:=
38 PM
Subject: +New Member
Hi. I am Cookie. 
I have been roasti=
ng coffee for a couple of years, off and on, mainly because we have no plac=
e to get any coffee around here but the grocery store and Star$, and we don=
't like the taste, although I will drink it for the caffeine.  I can roast =
pretty good coffee, but I can't brew it for beans! That is my husband's job=
.
 Right now, I have a CafeRosto that is about 4 years old, but I am thin=
king of moving up to a drum roaster, because people keep asking me to roast=
 coffee for them, and I am getting tired of roasting teeny tiny batches all=
 day long.
  I generally order the sample pack because we just like exper=
iencing different varieties, but my favorites probably Tazanian peaberry, K=
enyans, Sumatrans and some of the Brazilians. I am not a big fan of Central=
 American coffees.
   I usually like a City+ roast, slightly up or down, =
depending on what is recommended for the particular bean.
  I am anxious =
to learn as much as I can, so I can roast with intelligence, rather than by=
 trial and error.
 
   Cookie, in Texas

39) From: Larry Williams
Hi Cookie
I have been roasting for about 10 months - first with a Popper and then 
the IR2 (Xmas 06).  I mostly roast by the seat of my pants looking for 
City to City+ on program 2.  My results have been good every time.  You 
just can't beat home roast for freshness and flavor. My preference is 
American coffees.  Even though a good Kenya pops up once in a while.
Have fun
Larry Williams
Cookie (Ann-Marie) wrote:
<Snip>
-- 
No virus found in this outgoing message.
Checked by AVG Free Edition. 
Version: 7.5.484 / Virus Database: 269.12.10/977 - Release Date: 8/28/2007 4:29 PM

40) From: French Lewis
Welcome.    
I have an analog HotTop which I enjoy, although I'm
still struggling with getting a Donkey Blend espresso
shot I'm proud of.
I think we all are looking to be able to roast with
intelligence, but, my experience is I can take what
I've learned from the list and still apply my own
trial and error to it.    I guess my hope is the
information I collect here makes the learning curve
less steep.
good roasting,
french
--- "Cookie (Ann-Marie)"  wrote:
<Snip>
Boardwalk for $500? In 2007? Ha! Play Monopoly Here and Now (it's updated for today's economy) at Yahoo! Games.http://get.games.yahoo.com/proddesc?gamekey=monopolyherenow

41) From: Tim Deines
Since we're all coming out, I'll say hello too.  I'm new to the list and to
home brewing and roasting, though I did work in a café for a while pulling
dark-age shots.
I have a question or small problem:  my set-up is Silvia/Rocky, which I
adore, and am getting good results.  But I'm having trouble getting proper
extraction from my Mexican Chiapas Udepom--too, too fast.  Is it probably
just a matter of grind, and is it unusual to adjust the Rocky 2, 3+ notches
between beans to find the proper grind?  I'm talking solely about espresso
here.
Love the list,
T.D.
On 8/30/07 7:55 AM, "French Lewis"  wrote:
<Snip>
<Snip>
 for
<Snip>
ings
<Snip>

42) From: Vicki Smith
I'm just peaking in to say welcome to all our new members and 
de-lurkers. Home Roasting is a wonderful sport and we couldn't have a 
better team than SM to play on.
For folks wanting to roast bigger amounts, but mebbe not yet ready to 
jump to an RK drum, you might want to give heat gun/bread machine 
roasting a try. It's an inexpensive way to be able to roast a pound or 
so at a time with no real electrical/mod talent involved.
Vicki

43) From: Lubos Palounek
Cookie,
I bought the original analog Hottop roaster six years ago and love it.  
We have updated it to the newest programmable version (using the 
available update kit) and love it even more. Which Hottop model is best 
for you depends on your wants and needs.
Hottops are the best made and best supported dependable home coffee bean 
roasters available.  The Hottop we have satisfies all of our wants and 
needs and has the right size for our family; I would not want a larger 
roaster.
I highly recommend any of the Hottops. I have never used the RK drum.  
You can buy the RK drum for $36.50 and the least expensive Hottop is 
$550 (from Sweet Maria's); that is quite a price difference. However, I 
know that Hottop consistently delivers excellent roasted beans resulting 
in coffee with excellent aroma and taste.  The resulting coffee and 
Hottop's ease of use, versatility, quality of design and manufacturing 
combined with Hottop's  features, such as the automatic pre-heat cycle, 
cooling etc are worth the money it costs.
Regards, Lubos

44) From: Barry Luterman
Yes for espresso having to readjust the grind several times in one day, with 
the same grind, is not all that uncommon. what you describe is probably a 
grind adjustment. the other cause might be tamping. Check to see if you have 
any channeling.

45) From: Tim Deines
Thanks for the reply, Barry.  I'm definitely still working on my tamping
skills, and have quickly replaced the "tamper" included with Sylvia for a
real 58cm one.  That has helped tremendously.
Still, it seems that some beans require a finer grind for the same
extraction rate.  Does one eventually develop a sense of which
origins/estates/etc. require which grind, or are there invariably "wasted"
shots (which I always drink anyway!)?  I'm feeling the need to take notes
each time I find the setting I like.
T.D.
On 8/30/07 1:31 PM, "Barry Luterman"  wrote:
<Snip>
ith
<Snip>
ave
<Snip>
to
<Snip>
g
<Snip>
r
<Snip>
es
<Snip>
o
<Snip>=
__>>
_
<Snip>
d
<Snip>
ings
<Snip>

46) From: Eddie Dove
Welcome aboard, Tim!
Respectfully,
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 8/30/07, Tim Deines  wrote:
<Snip>
to
<Snip>
ing
<Snip>
[snip]
<Snip>

47) From: Tim Deines
Thanks, Eddie, happy to be here!
On 8/30/07 2:36 PM, "Eddie Dove"  wrote:
<Snip>

48) From: Justin Marquez
Cookie -
I started homeroasting for exactly the same reasons - no fresh coffee in
Snyder, TX!
I started with HG/DB and after 6 mos. bought the RK Drum. I use both methods
now, depending on how much I plan to roast at on sitting,
If you are near to Houston, there is a homeroasting group there, with a
separate mailing list.  There are also roaster folks here in San Antonio,
Austin, Dallas, Marble Falls and El Paso. You close to any of us?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)  [ Well - I am in London, UK for a while right
now ]
On 8/29/07, Cookie (Ann-Marie)  wrote:
<Snip>
--

49) From: Cookie (Ann-Marie)
Jim,
  Cool idea. Unfortunately, I am married to a charcoal grilling fool=
, otherwise, this would be ideal for me. Although, this might be the thing =
that turns the tide in my favor, as I am a gas griller, and have been beggi=
ng for one for months!
   Cookie
 
 http://cookieknits.wordpress.c=om/
----- Original Message ----
From: jim gundlach 
To: homeroast
Sent: Wednesday, Augu=
st 29, 2007 12:22:26 PM
Subject: Re: +New Member
Cookie,
    If yo=
u have, or have a place for, a BBQ grill, look into Ron Kyle's drums.  Go t=
o:
       http://www.rkdrums.com/           pecanjim - now retired bu=
t roasting more ways than I can count in LaPlace, Alabama.  LaPlace a place=
 that is no longer an official place.
On Aug 29, 2007, at 12:09 PM, Co=
okie (Ann-Marie) wrote:
Hi. I am Cookie.
I have been roasting cof=
fee for a couple of years, off and on, mainly because we have no place to g=
et any coffee around here but the grocery store and Star$, and we don't lik=
e the taste, although I will drink it for the caffeine.  I can roast pretty=
 good coffee, but I can't brew it for beans! That is my husband's job.
 R=
ight now, I have a CafeRosto that is about 4 years old, but I am thinking o=
f moving up to a drum roaster, because people keep asking me to roast coffe=
e for them, and I am getting tired of roasting teeny tiny batches all day l=
ong.
  I generally order the sample pack because we just like experiencin=
g different varieties, but my favorites probably Tazanian peaberry, Kenyans=
, Sumatrans and some of the Brazilians. I am not a big fan of Central Ameri=
can coffees.
   I usually like a City+ roast, slightly up or down, depend=
ing on what is recommended for the particular bean.
  I am anxious to lea=
rn as much as I can, so I can roast with intelligence, rather than by trial=
 and error.
 
   Cookie, in Texas

50) From: jim gundlach
--Apple-Mail-1-76280402
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Cookie,
      I've done a drum with both gas and wood fires, prefer wood  
fires myself, especially pecan.  I tend to avoid charcoal, make my  
own coals from a wood fire for cooking.  Although this is primarily  
because I have to keep looking for a use for the wood the pecan trees  
drop.
           pecanjim
On Sep 3, 2007, at 11:15 AM, Cookie (Ann-Marie) wrote:
<Snip>
--Apple-Mail-1-76280402
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Cookie,     I've done =
a drum with both gas and wood fires, prefer wood fires myself, =
especially pecan.  I tend to avoid charcoal, make my own coals from a =
wood fire for cooking.  Although this is primarily because I have to =
keep looking for a use for the wood the pecan trees drop.  =
        pecanjim
On Sep 3, 2007, at 11:15 AM, =
Cookie (Ann-Marie) wrote:
Jim,  Cool idea. = Unfortunately, I am married to a charcoal grilling fool, otherwise, = this would be ideal for me. Although, this might be the thing that = turns the tide in my favor, as I am a gas griller, and have been = begging for one for months!   = Cookie
 

----- Original Message ----
From: jim gundlach <
pecanjim>
To: homeroast= s.com
Sent: Wednesday, August 29, 2007 12:22:26 = PM
Subject: Re: +New Member

Cookie,    If = you have, or have a place for, a BBQ grill, look into Ron Kyle's drums. = Go to:        http://www.rkdrums.com/      =     pecanjim - now retired but roasting more ways than I can count = in LaPlace, Alabama.  LaPlace a place that is no longer an official = place.
On Aug 29, 2007, at 12:09 PM, Cookie (Ann-Marie) = wrote:
Hi. I am Cookie.I have been roasting coffee for a couple = of years, off and on, mainly because we have no place to get any = coffee around here but the grocery store and Star$, and we don't = like the taste, although I will drink it for the caffeine.  I can = roast pretty good coffee, but I can't brew it for beans! That is = my husband's job. Right now, I have a CafeRosto that is about 4 = years old, but I am thinking of moving up to a drum roaster, because = people keep asking me to roast coffee for them, and I am getting tired = of roasting teeny tiny batches all day long.  I generally order the sample = pack because we just like experiencing different varieties, but my = favorites probably Tazanian peaberry, Kenyans, Sumatrans and some = of the Brazilians. I am not a big fan of Central = American coffees.
   I usually like a City+ roast, slightly up or = down, depending on what is recommended for the particular = bean.  I am = anxious to learn as much as I can, so I can roast with intelligence, = rather than by trial and error.    Cookie, in = Texas

= --Apple-Mail-1-76280402--

51) From: Cookie (Ann-Marie)
It sure is! I have lots of fun with it, and am always pleased when a friend=
 wants me to roast a second batch for them after trying some. I just may ha=
ve to demand a gas grill for my birthday in November, and an RK roaster for=
 Christmas.
  Cookie
 
 http://cookieknits.wordpress.com/=
----- Original Message ----
From: Les 
To: ho=
meroast
Sent: Wednesday, August 29, 2007 2:10:51 PM=
Subject: Re: +New Member
Welcome Cookie,
I am a RK roaster too=
.  Roasting is an adventure.
 
Les
 
On 8/29/07, Larry Johnson <=
lilboybrew> wrote: 
Welcome, Cookie. You'll find that this is a=
 great bunch of people with gobs of knowledge on anything coffee-related. A=
lways willing to offer their help and/or advice whether they know what they=
're talking about or not (that would be me ;-).  )  
 
However; if they=
 start talking about anything other than coffee-related subjects and there'=
s no *OT:* in the subject line, it's best to just stand back and watch.  =
 
On 8/29/07, Cookie (Ann-Marie)  wrote: 
Hi. =
I am Cookie. 
I have been roasting coffee for a couple of years, off and =
on, mainly because we have no place to get any coffee around here but the g=
rocery store and Star$, and we don't like the taste, although I will drink =
it for the caffeine.  I can roast pretty good coffee, but I can't brew it f=
or beans! That is my husband's job. 
 Right now, I have a CafeRosto that =
is about 4 years old, but I am thinking of moving up to a drum roaster, bec=
ause people keep asking me to roast coffee for them, and I am getting tired=
 of roasting teeny tiny batches all day long. 
  I generally order the sa=
mple pack because we just like experiencing different varieties, but my fav=
orites probably Tazanian peaberry, Kenyans, Sumatrans and some of the Brazi=
lians. I am not a big fan of Central American coffees. 
   I usually like=
 a City+ roast, slightly up or down, depending on what is recommended for t=
he particular bean.
  I am anxious to learn as much as I can, so I can ro=
ast with intelligence, rather than by trial and error.
 
   Cookie, in =
Texas
 
 
-- 
Larry J

52) From: Cookie (Ann-Marie)
Stephen, no, I haven't been lurking. That has never been my way. I always j=
ust jump right into groups. I belong to several knitters groups and a corgi=
 owners one, so I am not shy. lol.
  I, too have a lot to learn. I am sti=
ll a trial by error roaster. In fact, the batch I am doing now, I was sure =
I burnt the heck out of from the smell, but just checked, and it wasn't eve=
n much past second crack. Right where I wanted it. Goes to show, you really=
 CAN'T walk away.
  Cookie
 
 http://cookieknits.wordpress.com/=
----- Original Message ----
From: Stephen Carey 
To: homeroast
Sent: Wednesday, August 29=
, 2007 12:30:40 PM
Subject: Re: +New Member
Cookie, welcome, I truly=
 believe you will like this list.  I have been coming here about a month an=
d a half, I only have 21 roasts in (my IR2 only roasts about 5.5 ounces or =
so), but that is plenty for me.  Though, like you, I am getting asked to ro=
ast for others.  Well, I need a lot more work until I will do it for too ma=
ny people, now just a few friends, who will also be very honest about the r=
oast.  I have so much to learn.
I am excited to have you join us in a =
more formal way, assuming you may have been lurking a bit or so :-)  I trus=
t I will learn much from what you have to share with us.
Welcome and e=
njoy the roasting and the step-up should you make it.  All the best.
S=
tephen
At 01:09 PM 8/29/2007, you wrote:
Hi. I am Cookie. =
I have been roasting coffee for a couple of years, off and on, mainly be=
cause we have no place to get any coffee around here but the grocery store =
and Star$, and we don't like the taste, although I will drink it for the ca=
ffeine.  I can roast pretty good coffee, but I can't brew it for beans! Tha=
t is my husband's job.
 Right now, I have a CafeRosto that is about 4 yea=
rs old, but I am thinking of moving up to a drum roaster, because people ke=
ep asking me to roast coffee for them, and I am getting tired of roasting t=
eeny tiny batches all day long.
  I generally order the sample pack becau=
se we just like experiencing different varieties, but my favorites probably=
 Tazanian peaberry, Kenyans, Sumatrans and some of the Brazilians. I am not=
 a big fan of Central American coffees.
   I usually like a City+ roast, =
slightly up or down, depending on what is recommended for the particular be=
an.
  I am anxious to learn as much as I can, so I can roast with intelli=
gence, rather than by trial and error.
 
   Cookie, in Texas

53) From: gin
Cookie:
Welcome and hope you get your RK. I use on as well and it is great.
Go to the RK DRUM site for some great photos.
ginny
---- "Cookie (Ann-Marie)"  wrote: 
<Snip>
  Cookie
 http://cookieknits.wordpress.com/----- Original Message ----
From: Les 
To: homeroast
Sent: Wednesday, August 29, 2007 2:10:51 PM
Subject: Re: +New Member
Welcome Cookie,
I am a RK roaster too.  Roasting is an adventure.
 
Les
On 8/29/07, Larry Johnson  wrote: 
Welcome, Cookie. You'll find that this is a great bunch of people with gobs of knowledge on anything coffee-related. Always willing to offer their help and/or advice whether they know what they're talking about or not (that would be me ;-).  )  
 
However; if they start talking about anything other than coffee-related subjects and there's no *OT:* in the subject line, it's best to just stand back and watch.  
On 8/29/07, Cookie (Ann-Marie)  wrote: 
Hi. I am Cookie. 
I have been roasting coffee for a couple of years, off and on, mainly because we have no place to get any coffee around here but the grocery store and Star$, and we don't like the taste, although I will drink it for the caffeine.  I can roast pretty good coffee, but I can't brew it for beans! That is my husband's job. 
 Right now, I have a CafeRosto that is about 4 years old, but I am thinking of moving up to a drum roaster, because people keep asking me to roast coffee for them, and I am getting tired of roasting teeny tiny batches all day long. 
  I generally order the sample pack because we just like experiencing different varieties, but my favorites probably Tazanian peaberry, Kenyans, Sumatrans and some of the Brazilians. I am not a big fan of Central American coffees. 
   I usually like a City+ roast, slightly up or down, depending on what is recommended for the particular bean.
  I am anxious to learn as much as I can, so I can roast with intelligence, rather than by trial and error.
 
   Cookie, in Texas
 
-- 
Larry J

54) From: Cookie (Ann-Marie)
LOL! Oh, I can see it now. I have finally found a use for that paint stripp=
ing gun I bought years ago and only used once. But. I don't think the dogs =
will really be happy with me commandeering one of their food bowls!
  Ser=
iously, if I can find the paint stripper, I am going to get a clean, unused=
 dog bowl and try this, just for the fun of it. But, maybe this winter. It =
is too hot in Texas to do it in the summer this way.
   Cookie
 
 
=http://cookieknits.wordpress.com/----- Original Message ----
=
From: Jerry Procopio 
To: homeroast=
.com
Sent: Wednesday, August 29, 2007 3:42:57 PM
Subject: Re: +New Memb=
er
Hi Cookie and welcome to the list!  I have been roasting for nea=
rly 4 
years and my primary roaster is the RK Drum.  I have seen the HotT=
op in 
action and like it for an electric drum.  If half pound roasts wil=
l fit 
your needs that would be a good choice.  I haven't seen the Behmor=
 
roaster in action and (I'll probably get in trouble for saying this out=
 
loud) I frankly wouldn't want something that is based on something 
m=
anufactured by Ronco.  I said it - so shoot me!  Although I get the 
best=
 roasts I have ever had in the RK Drum, my "favorite" method of 
roasting=
 is the heat gun/dog bowl method.  For a relatively small 
investment, yo=
u can roast larger batches and get the best learning 
experience availabl=
e for a home roaster.  I use a 750°/1000° heatgun 
that I bought at H=
ome Depot or Lowes and a 96 oz. stainless steel dog 
bowl that I got at P=
etsmart.  That and a wooden spoon is all you need to 
get some really gre=
at 12 oz. roasts.  I have read (and tried) that in 
the 96 oz. dog bowl y=
ou can roast 16 oz of greens, but I found that my 
best roasts are 12 - 1=
4 oz.  You get to see, smell and hear the changes 
through the entire roa=
st.  You are in complete control.  Different 
people do it different ways=
.  Some use a strainer of some kind inside 
the bowl.  I don't.  I mount =
my dog bowl on a lazy susan and it rotates 
as I stir.  I "think" this he=
lps with heat distribution, but I wouldn't 
swear to it.  If you are goin=
g to upgrade to a gas grill drum or any 
method that requires you to roas=
t "in the blind", the experience you 
gain from HG/DB roasting will becom=
e invaluable.
If I was roasting primarily for myself, with just a "lit=
tle" for 
giveaway or maybe sale, I would get one of the hottop models.  =
I sell 
about 30 pounds a month and like the roasts I get from the RK Dru=
m and 
it paid for itself in about a year. Most of my roasts are C+ to FC=
+, 
depending on the bean or blend (or customer's taste).
Again, wel=
come to the list and best wishes on your journey to caffeine 
Nirvana.
=
JavaJerry
RK Drum roasting in Chesapeake, VA
Cookie (Ann-Marie) w=
rote:
> Hi. I am Cookie.
> I have been roasting coffee for a couple of =
years, off and on, mainly 
> because we have no place to get any coffee a=
round here but the grocery 
> store and Star$, and we don't like the tast=
e, although I will drink it 
> for the caffeine.  I can roast pretty good=
 coffee, but I can't brew 
> it for beans! That is my husband's job.
> =
 Right now, I have a CafeRosto that is about 4 years old, but I am 
> thi=
nking of moving up to a drum roaster, because people keep asking me 
> to=
 roast coffee for them, and I am getting tired of roasting teeny tiny 
> =
batches all day long.
>   I generally order the sample pack because we ju=
st like experiencing 
> different varieties, but my favorites probably Ta=
zanian peaberry, 
> Kenyans, Sumatrans and some of the Brazilians. I am n=
ot a big fan 
> of Central American coffees.
>    I usually like a City=
+ roast, slightly up or down, depending on what 
> is recommended for the=
 particular bean.
>   I am anxious to learn as much as I can, so I can ro=
ast with 
> intelligence, rather than by trial and error.
>  
>    Co=
okie, in Texas
>  
>=
_
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/=homeroast
To change your personal list settings (digest options, vacation=
s, unsvbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalset=tings

55) From: Cookie (Ann-Marie)
I am in Dallas. I have to laugh at your suggestion that my husband could bu=
ild a roaster. He is definitely not of the handy variety.
 I subscribed t=
o Make Magazine, and he breaks out in a cold sweat if he is even in the sam=
e room with it. (He sure makes a good cup of coffee, though.) I also don't =
foresee a need  to roast 2 lb of beans at one time. We usually go through o=
nly a pound a week, so that is all I roast for us. My priest friend, who se=
lls Indulgences for fresh espresso roast only gets a pound every so often, =
just to keep my way to heaven paved. Thanks, though.
    Cookie
 
htt=
p://cookieknits.wordpress.com/
----- Original Message ----
Fro=
m: Jim De Hoog 
To: homeroast=
m
Sent: Wednesday, August 29, 2007 6:48:48 PM
Subject: Re: +New Member=
Cookie,
 
Drum roasting is great.  You can even build one your=
self, or have your husband.  I can send you a link to my "Ice Bucket Roaste=
r" that I built if you like.  I can roast #2 of beans it.
 
So where in=
 TX are you?  I live in San Antonio.
 
Jim "Ice Bucket Roaster" De Hoog=
----- Original Message ----
From: Cookie (Ann-Marie) 
To: homeroast
Sent: Wednesday, August 29,=
 2007 12:09:38 PM
Subject: +New Member
Hi. I am Cookie. 
I have=
 been roasting coffee for a couple of years, off and on, mainly because we =
have no place to get any coffee around here but the grocery store and Star$=
, and we don't like the taste, although I will drink it for the caffeine.  =
I can roast pretty good coffee, but I can't brew it for beans! That is my h=
usband's job.
 Right now, I have a CafeRosto that is about 4 years old, b=
ut I am thinking of moving up to a drum roaster, because people keep asking=
 me to roast coffee for them, and I am getting tired of roasting teeny tiny=
 batches all day long.
  I generally order the sample pack because we jus=
t like experiencing different varieties, but my favorites probably Tazanian=
 peaberry, Kenyans, Sumatrans and some of the Brazilians. I am not a big fa=
n of Central American coffees.
   I usually like a City+ roast, slightly =
up or down, depending on what is recommended for the particular bean.
  I=
 am anxious to learn as much as I can, so I can roast with intelligence, ra=
ther than by trial and error.
 
   Cookie, in Texas

56) From: Lynne Biziewski
Cookie - I haven't had a chance to welcome you to the list.  Also want to
say how much you made me laugh...
I have to laugh at your suggestion that my husband could build a roaster.
<Snip>
Spew alert needed!!
Lynne

57) From: Doug Boutell
This is a multi-part message in MIME format.
Cookie,
I am also in Dallas and do a lot of RK Drum roasting with past 
experience with  CafeRosto, FR+ , etc. I have tried them all
and like the versatility fo the drum roaster. If you and your husband 
would  like to try your hand with the RK Drum  email me off
 the list .
Doug
Cookie (Ann-Marie) wrote:
<Snip>

58) From: Jim De Hoog
Cookie,
With a drum roaster you can roast a little or a lot depending on =
the drum.  I can roast from 1/2 lbs up to 2 + lbs. in my "Ice Bucket Coffee=
 Roaster".  It is a solid drum so I do not have to worry about the flames t=
ouching the beans.  It is very versitile.  Easy to build if you like to tin=
ker.
Jim"Ice Bucket Roaster" De Hoog
----- Original Message --=
--
From: Cookie (Ann-Marie) 
To: homeroast=
tmarias.com
Sent: Monday, September 3, 2007 7:09:50 PM
Subject: Re: +Ne=
w Member
I am in Dallas. I have to laugh at your suggestion that my=
 husband could build a roaster. He is definitely not of the handy variety.=
 I subscribed to Make Magazine, and he breaks out in a cold sweat if he =
is even in the same room with it. (He sure makes a good cup of coffee, thou=
gh.) I also don't foresee a need  to roast 2 lb of beans at one time. We us=
ually go through only a pound a week, so that is all I roast for us. My pri=
est friend, who sells Indulgences for fresh espresso roast only gets a poun=
d every so often, just to keep my way to heaven paved. Thanks, though.
  =
  Cookie
 http://cookieknits.wordpress.com/

59) From: Eddie Dove
Cookie,
Doug is a great guy and his offer is sincere; you may wish to take him up on it.
Oh, and by the way, you need to increase your coffee consumption.  One
pound per week is just not enough.  You need your antioxidants and Ben
needs new shoes!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 9/3/07, Doug Boutell  wrote:
<Snip>

60) From: Stephen Carey
--=====================_40723234==.ALT
Content-Type: text/plain; charset="us-ascii"; format=flowed
Cookie,  that's great.  I don't use a drum roaster, still learning on 
my IR2 and loving it.  I can't wait to read more of your posts and to 
keep them for when I am ready to try drum roasting.  For now, and 
probably for a while, I will be using my IR2, it is just so fun.
I had friends over tonight and served them the Columbia Cup of 
Excellence I had roasted to FC and actually hit it (I don't usually 
hit it so fast, not with just 24 roasts).  My friends were amazed, 
they loved the coffee, the softness of it, the incredible tobacco 
taste at the end of the sip, all of it.  I then gave them a copy of 
what Tom wrote about this coffee.  They were amazed by all the work 
he does to choose a coffee for us to purchase.
So, welcome, be at home, the people on here are incredible in their 
generosity of knowledge, their pots of laughter, their filters full 
of insights and so much more.  Welcome.
Stephen
At 06:47 PM 9/3/2007, you wrote:
<Snip>
--=====================_40723234==.ALT
Content-Type: text/html; charset="us-ascii"
Cookie,  that's great.  I don't use a drum
roaster, still learning on my IR2 and loving it.  I can't wait to
read more of your posts and to keep them for when I am ready to try drum
roasting.  For now, and probably for a while, I will be using my
IR2, it is just so fun.  
I had friends over tonight and served them the Columbia Cup of Excellence
I had roasted to FC and actually hit it (I don't usually hit it so fast,
not with just 24 roasts).  My friends were amazed, they loved the
coffee, the softness of it, the incredible tobacco taste at the end of
the sip, all of it.  I then gave them a copy of what Tom wrote about
this coffee.  They were amazed by all the work he does to choose a
coffee for us to purchase. 
So, welcome, be at home, the people on here are incredible in their
generosity of knowledge, their pots of laughter, their filters full of
insights and so much more.  Welcome.
Stephen
At 06:47 PM 9/3/2007, you wrote:
Stephen, no, I haven't been
lurking. That has never been my way. I always just jump right into
groups. I belong to several knitters groups and a corgi owners one, so I
am not shy. lol.
  I, too have a lot to learn. I am still a trial by error roaster.
In fact, the batch I am doing now, I was sure I burnt the heck out of
from the smell, but just checked, and it wasn't even much past second
crack. Right where I wanted it. Goes to show, you really CAN'T walk
away.
  Cookie
 
 
http://cookieknits.wordpress.com/--=====================_40723234==.ALT--

61) From: Cookie (Ann-Marie)
I am near Dallas. Is the Dallas group on Yahoo? I guess I should check.
 =
 Cookie
 
 http://cookiestitches.blogspot.com----- Origi=
nal Message ----
From: Justin Marquez 
To: homeroa=
st
Sent: Friday, August 31, 2007 10:01:11 AM
Subj=
ect: Re: +New Member
Cookie - 
 
I started homeroasting for exa=
ctly the same reasons - no fresh coffee in Snyder, TX!  
 
I started wi=
th HG/DB and after 6 mos. bought the RK Drum. I use both methods now, depen=
ding on how much I plan to roast at on sitting,
 
If you are near to Ho=
uston, there is a homeroasting group there, with a separate mailing list.  =
There are also roaster folks here in San Antonio, Austin, Dallas, Marble Fa=
lls and El Paso. You close to any of us?
 
Safe Journeys and Sweet Musi=
c
Justin Marquez (CYPRESS, TX)  [ Well - I am in London, UK for a while r=
ight now ]
 
On 8/29/07, Cookie (Ann-Marie)  wrote: =
Hi. I am Cookie. 
I have been roasting coffee for a couple of years, o=
ff and on, mainly because we have no place to get any coffee around here bu=
t the grocery store and Star$, and we don't like the taste, although I will=
 drink it for the caffeine.  I can roast pretty good coffee, but I can't br=
ew it for beans! That is my husband's job. 
 Right now, I have a CafeRost=
o that is about 4 years old, but I am thinking of moving up to a drum roast=
er, because people keep asking me to roast coffee for them, and I am gettin=
g tired of roasting teeny tiny batches all day long. 
  I generally order=
 the sample pack because we just like experiencing different varieties, but=
 my favorites probably Tazanian peaberry, Kenyans, Sumatrans and some of th=
e Brazilians. I am not a big fan of Central American coffees. 
   I usual=
ly like a City+ roast, slightly up or down, depending on what is recommende=
d for the particular bean.
  I am anxious to learn as much as I can, so I=
 can roast with intelligence, rather than by trial and error.
 
   Cook=
ie, in Texas
 
 
--

62) From: Cookie (Ann-Marie)
Lynne, Thanks for the welcome. You don't know this priest! He is a delight.=
 Alas, the bishop does not think so, and they have been feuding for about f=
our years now. Our bishop is an ass. See if HE gets any of my coffee!
  C=
ookie
 
 http://cookiestitches.blogspot.com----- Origina=
l Message ----
From: Lynne Biziewski 
To: homeroast=
@lists.sweetmarias.com
Sent: Monday, September 3, 2007 7:17:36 PM
Subje=
ct: Re: +New Member
Cookie - I haven't had a chance to welcome you to =
the list.  Also want to say how much you made me laugh...
I h=
ave to laugh at your suggestion that my husband could build a roaster. ...I=
 subscribed to Make Magazine, and he breaks out in a cold sweat if he is ev=
en in the same room with it. 
My priest friend, who sells Indulgenc=
es for fresh espresso roast only gets a pound every so often, just to keep =
my way to heaven paved. 
 
Spew alert needed!!
Lynne

63) From: Cookie (Ann-Marie)
Doug, thanks. I will you in mind. First, I have to even work up the nerve t=
o suggest the gas grill to dh again.
  Cookie
 
 http://cookiestit=ches.blogspot.com
----- Original Message ----
From: Doug Boute=
ll 
To: homeroast
Sent: M=
onday, September 3, 2007 7:56:32 PM
Subject: Re: +New Member
Cookie,=
I am also in Dallas and do a lot of RK Drum roasting with past experienc=
e with  CafeRosto, FR+ , etc. I have tried them all
and like the versatil=
ity fo the drum roaster. If you and your husband would  like to try your ha=
nd with the RK Drum  email me off
 the list .
Doug
Cookie (A=
nn-Marie) wrote: 
I am in Dallas. I have to laugh at your suggestion that=
 my husband could build a roaster. He is definitely not of the handy variet=
y.
 I subscribed to Make Magazine, and he breaks out in a cold sweat if h=
e is even in the same room with it. (He sure makes a good cup of coffee, th=
ough.) I also don't foresee a need  to roast 2 lb of beans at one time. We =
usually go through only a pound a week, so that is all I roast for us. My p=
riest friend, who sells Indulgences for fresh espresso roast only gets a po=
und every so often, just to keep my way to heaven paved. Thanks, though.
=
    Cookie
 http://cookieknits.wordpress.com/----- Origina=
l Message ----
From: Jim De Hoog 
To: homeroast@=
lists.sweetmarias.com
Sent: Wednesday, August 29, 2007 6:48:48 PM
Subje=
ct: Re: +New Member
Cookie,
 
Drum roasting is great.  You can =
even build one yourself, or have your husband.  I can send you a link to my=
 "Ice Bucket Roaster" that I built if you like.  I can roast #2 of beans it=
.
 
So where in TX are you?  I live in San Antonio.
 
Jim "Ice Buck=
et Roaster" De Hoog
----- Original Message ----
From: Cookie (Ann=
-Marie) 
To: homeroast
Sent: We=
dnesday, August 29, 2007 12:09:38 PM
Subject: +New Member
Hi. I a=
m Cookie. 
I have been roasting coffee for a couple of years, off and on,=
 mainly because we have no place to get any coffee around here but the groc=
ery store and Star$, and we don't like the taste, although I will drink it =
for the caffeine.  I can roast pretty good coffee, but I can't brew it for =
beans! That is my husband's job.
 Right now, I have a CafeRosto that is a=
bout 4 years old, but I am thinking of moving up to a drum roaster, because=
 people keep asking me to roast coffee for them, and I am getting tired of =
roasting teeny tiny batches all day long.
  I generally order the sample =
pack because we just like experiencing different varieties, but my favorite=
s probably Tazanian peaberry, Kenyans, Sumatrans and some of the Brazilians=
. I am not a big fan of Central American coffees.
   I usually like a Cit=
y+ roast, slightly up or down, depending on what is recommended for the par=
ticular bean.
  I am anxious to learn as much as I can, so I can roast wi=
th intelligence, rather than by trial and error.
 
   Cookie, in Texas

64) From: Cookie (Ann-Marie)
LOL! If I drink more coffee, I unfortunately start having some very nasty s=
ide effects, including panic attacks. I am sorry to say, I have to stick wi=
th my one and a half cup a day.  My antioxidents have to come from blueberr=
ies and pomegranates these days.
  I saved Doug's email, and will serious=
ly consider it, if I can get hubby mine to entertain the notion of a gas gr=
ill.
   Cookie
 
 http://cookiestitches.blogspot.com--=
--- Original Message ----
From: Eddie Dove 
To: homeroast
Sent: Monday, September 3, 20=
07 8:26:01 PM
Subject: Re: +New Member
Cookie,
Doug is a gre=
at guy and his offer is sincere; you may wish to take him up on it.
Oh=
, and by the way, you need to increase your coffee consumption.  One
poun=
d per week is just not enough.  You need your antioxidants and Ben
needs =
new shoes!
Eddie
-- 
Vita non est vivere sed valere vita est
Roa=
sting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.=blogspot.com/
On 9/3/07, Doug Boutell  wrot=
e:
>
>  Cookie,
>  I am also in Dallas and do a lot of RK Drum roasti=
ng with past experience
> with  CafeRosto, FR+ , etc. I have tried them a=
ll
>  and like the versatility fo the drum roaster. If you and your husba=
nd would
>  like to try your hand with the RK Drum  email me off
>   th=
e list .
>
>  Doug
>
>
>
>  Cookie (Ann-Marie) wrote:
>
>=
> I am in Dallas. I have to laugh at your suggestion that my husband cou=
ld
> build a roaster. He is definitely not of the handy variety.
>  I s=
ubscribed to Make Magazine, and he breaks out in a cold sweat if he is
> =
even in the same room with it. (He sure makes a good cup of coffee, though.=
)
> I also don't foresee a need  to roast 2 lb of beans at one time. We u=
sually
> go through only a pound a week, so that is all I roast for us. M=
y priest
> friend, who sells Indulgences for fresh espresso roast only ge=
ts a pound
> every so often, just to keep my way to heaven paved. Thanks,=
 though.
>      Cookie
>
>http://cookieknits.wordpress.com/=homeroast mailing list
http:/=
/lists.sweetmarias.com/mailman/listinfo/homeroast
To change your personal=
 list settings (digest options, vacations, unsvbscribes) go tohttp://sweet=marias.com/maillistinfo.html#personalsettings

65) From: Cookie (Ann-Marie)
All of my little Star$$ barista friends are anxiously awaiting the day I ma=
ster roasting, set up a commercial roastery, and hire them to start my own =
little independent coffee place right across the street from The Only Game =
In Town, putting them out of business. I tell them they will be waiting unt=
il hell freezes over. 
  That would be just like my knitting, and the ide=
a of opening a yarn shop. HAVING to do it would take all the fun out of it.=
  I have been known to sneak a bag of homeroast to a couple of the littl=
e baristas under the counter, though. What a lark! They always want more.=
  Cookie
 
 http://cookiestitches.blogspot.com----- O=
riginal Message ----
From: Stephen Carey 
To: h=
omeroast
Sent: Monday, September 3, 2007 9:16:15 PM=
Subject: Re: +New Member
Cookie,  that's great.  I don't use a drum=
 roaster, still learning on my IR2 and loving it.  I can't wait to read mor=
e of your posts and to keep them for when I am ready to try drum roasting. =
 For now, and probably for a while, I will be using my IR2, it is just so f=
un.  
I had friends over tonight and served them the Columbia Cup of E=
xcellence I had roasted to FC and actually hit it (I don't usually hit it s=
o fast, not with just 24 roasts).  My friends were amazed, they loved the c=
offee, the softness of it, the incredible tobacco taste at the end of the s=
ip, all of it.  I then gave them a copy of what Tom wrote about this coffee=
.  They were amazed by all the work he does to choose a coffee for us to pu=
rchase. 
So, welcome, be at home, the people on here are incredible in=
 their generosity of knowledge, their pots of laughter, their filters full =
of insights and so much more.  Welcome.
Stephen
At 06:47 PM=
 9/3/2007, you wrote:
Stephen, no, I haven't been lurking. That has ne=
ver been my way. I always just jump right into groups. I belong to several =
knitters groups and a corgi owners one, so I am not shy. lol.
  I, too ha=
ve a lot to learn. I am still a trial by error roaster. In fact, the batch =
I am doing now, I was sure I burnt the heck out of from the smell, but just=
 checked, and it wasn't even much past second crack. Right where I wanted i=
t. Goes to show, you really CAN'T walk away.
  Cookie
 
 http://co=okieknits.wordpress.com/

66) From: Brett Mason
Do the panic attacks tie-in with caffeine?  If so, consider some of the
varied decafs - they roast great and dramatically outperform any store
bought decaf...
...so you can have your coffee and drink it too...
Regards,
Brett
On 9/7/07, Cookie (Ann-Marie)  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

67) From: Lynne Biziewski
what Brett said...
SM's decaf is like no other..
Lynne
On 9/7/07, Brett Mason  wrote:
<Snip>


HomeRoast Digest