HomeRoast Digest


Topic: Introduction (113 msgs / 3385 lines)
1) From: ginny
Greg:
WELCOME and congrats on your new equipment.
Glad you came out of your lurk mode and decided to join the fun.
We have a great group of crazies here.
again welcome,
ginny

2) From: Gilberto Walker
Dear folks on the list,
My name is Gilberto Walker, I live in Santo Domingo, Dominican Republic, and
I'm brand spanking new to coffee roasting.  After drinking homeroasted
(mainly burned) coffee in some of the villages in the countryside, I
thought, "Hey, I can do better than this."  And I have.
A friend of mine is from a coffee producing town called Jarabacoa in the
Cordillera Central.  When he went home for a visit, I asked him to bring me
back a small sample of local beans.  I stove-top roasted them in a cast iron
pot, until they were good and brown, but not burned and then ground them in
a "pilón", or a wooden mortar and pestle, the way the campesinos do.
I have made this coffee in my moka pot and it´s  much better than any store
bought.  So, now I´m hooked.
My problem is I´m moving to Havana, Cuba in Sept. but will be back in the
States in August,  and want to buy a Fresh Roast + and a Solis Maestro.  I'm
also seriously considering buy a Silvia.  But I have no idea how I'll be
able to get all my gear through customs.
Anywhere, I'll probably just be lurking for awhile, but wanted to introduce
myself and thank you all for your wonderful information.
Gilberto
grwcm1

3) From: Ed Needham
I'd buy them both from a Canadian supplier and have them ship it from Canada,
who has no trade restrictions with Cuba.
Ed Needham
To Absurdity and Beyond!http://www.homeroaster.comed
****************************************
**********************************************

4) From: gp
I agree with Ed, unless you know someone who lives in Canada who can send
them for you after getting them from a US supplier.
I would ask Tom.
ginny

5) From: jim gundlach
Welcome to the list.
I would worry about it too.  My approach would to go with simpler 
technology for a couple of months.  I would look at pan roasting with 
local tools and get a Zassenhaus hand grinder and use a stove top 
espresso maker or a French press.  That way you would have less than 
$100 at risk for shipping damage as well as customs problems.  One 
thing to remember is that drug smugglers often use coffee to hide drugs =
so carrying anything that looks or smells of coffee will cause you to 
get a through going-over when you come into the US.
Jim Gundlach
On Monday, June 16, 2003, at 10:18 PM, Gilberto Walker wrote in part:
<Snip>
in 
<Snip>
<Snip>

6) From: Ron
snip from Gilberto:
<Snip>
I'm
<Snip>
Gilberto, welcome to the list, Canada seems to be a better idea for
purchasing and shipping to Cuba, They do not have trade restriction with
Cuba like the US. Good luck, and keep us posted about your adventures in
home roasting
Ron
rnkyle
Home Roasting in SC

7) From: Gilberto Walker
Thanks, folks, for the suggestion about buying a Silvia from a Canadian
store and having it shipped.
Any suggestions about good, reputable places to buy in Canada?
Thanks again for your willingness to help!
Gilberto
grwcm1

8) From: miKe mcKoffee
Welcome!

9) From: gregcoffeeroast
I’m new here and thought I should introduce myself. My name is Greg, and I’m addicted to coffee (-; From what I’ve read on this list over the last week or so, I know I’m in good company.
 
I have owned an espresso machine for about 9 years (Charbucks brand), and until February of 2004, I used beans from various places. Last year I started roasting my own coffee using a Zach & Dani’s roaster. It is an OK roaster, but I really wasn’t getting what I wanted from it. So, in the last few weeks I’ve upgraded my equipment.
 
Kona Konnaisseur mike mcKoffee paid my wife, my son, and me a visit last weekend, and he summarized the visit and my new purchases in a post to the list. For those of you who read his post, you know what equipment I ended up with. For everyone else, here it goes: I went with Miss Silvia for the espresso machine (bought an LM 15 degree PF and double basket; and a click stop 58mm tamper from Home-Espresso.com), a HotTop for roasting smaller amounts of coffee, and a drum from RK Drums to roast large amounts of coffee.
 
The HotTop arrived last Friday, and what can I say—to me using it is a night-and-day difference from the Zach & Dani’s. I really like the HotTop. So far I’ve roasted a total of 3 lbs of coffee in it, and it does a great job.
 
The Silvia arrived on Monday, and I think it is so much nicer than the *$ model I had. I have the components to do a PID conversion to the Silvia, but I have not decided when I’m going to do it. I want to learn the machine a little more before I PID it. For now, temperature surfing with the Silvia is giving me much better espresso than I ever got out of my other machine.
 
For a grinder, I’m using the Rocky. Now I’ve had this grinder for about 5 years (well, I think it has been 5 years—can’t remember for sure), but it has seen little use. Before I tell the rest of this story, remember: This happened BEFORE I was real serious about coffee.
 
OK, the rest of the story: I had a grinder I was using with my old espresso machine, and it quit working. I asked some folks for a suggestion on a grinder, and I was told the Rocky was really good. So, I purchased one. I messed around with the Rocky and the *$ machine, but I couldn’t get the *$ machine to push water through the coffee grounds (mostly my problem and inexperience). Also, my wife thought the Rocky took up too much counter space. So, we bought a different grinder, and Rocky went into storage.
 
Fast-forward about five years.
 
A few weeks ago I decided to get a different roaster, and I ordered the HotTop. Then I decided I should have a coffee grinder for the office, and I ordered a Solis Maestro Plus. Then I decided if I was going to get a new roaster and grinder, I should really think about getting a new espresso machine. But wait a minute! If I’m going to get a new espresso machine, which one should I get? And is the grinder at home going to work with it? Will the Solis Maestro Plus I just ordered work with it? At that point I became hopelessly confused and cancelled my orders. I decided it was time to take a step back and really think about what I was going to purchase.
 
As I was working out exactly what I wanted to buy, I remembered I had that big grinder sitting in the top of the closet. What was the name of that grinder again? Oh yeah, the Rancilio Rocky. Well now, that would be just about a perfect match for Miss Silvia, wouldn’t it (-; Out of the closet came Rocky, and he’s now been cleaned and pressed into service with Miss Silvia (I am embarrassed to admit that I had a Rocky sitting in a closet unused for several years—I didn’t even know the level of grinder I had.).
 
OK, I’ll stop writing now before I’m removed for being long-winded.
 
Greg

I’m new here and thought I should introduce myself. My name is Greg, and I’m addicted to coffee (-; From what I’ve read on this list over the last week or so, I know I’m in good company.

 <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

I have owned an espresso machine for about 9 years (Charbucks brand), and until February of 2004, I used beans from various places. Last year I started roasting my own coffee using a Zach & Dani’s roaster. It is an OK roaster, but I really wasn’t getting what I wanted from it. So, in the last few weeks I’ve upgraded my equipment.

 

Kona Konnaisseur mike mcKoffee paid my wife, my son, and me a visit last weekend, and he summarized the visit and my new purchases in a post to the list. For those of you who read his post, you know what equipment I ended up with. For everyone else, here it goes: I went with Miss Silvia for the espresso machine (bought an LM 15 degree PF and double basket; and a click stop 58mm tamper from Home-Espresso.com), a HotTop for roasting smaller amounts of coffee, and a drum from RK Drums to roast large amounts of coffee.

 

The HotTop arrived last Friday, and what can I say—to me using it is a night-and-day difference from the Zach & Dani’s. I really like the HotTop. So far I’ve roasted a total of 3 lbs of coffee in it, and it does a great job.

 

The Silvia arrived on Monday, and I think it is so much nicer than the *$ model I had. I have the components to do a PID conversion to the Silvia, but I have not decided when I’m going to do it. I want to learn the machine a little more before I PID it. For now, temperature surfing with the Silvia is giving me much better espresso than I ever got out of my other machine.

 

For a grinder, I’m using the Rocky. Now I’ve had this grinder for about 5 years (well, I think it has been 5 years—can’t remember for sure), but it has seen little use. Before I tell the rest of this story, remember: This happened BEFORE I was real serious about coffee.

 

OK, the rest of the story: I had a grinder I was using with my old espresso machine, and it quit working. I asked some folks for a suggestion on a grinder, and I was told the Rocky was really good. So, I purchased one. I messed around with the Rocky and the *$ machine, but I couldn’t get the *$ machine to push water through the coffee grounds (mostly my problem and inexperience). Also, my wife thought the Rocky took up too much counter space. So, we bought a different grinder, and Rocky went into storage.

 

Fast-forward about five years.

 

A few weeks ago I decided to get a different roaster, and I ordered the HotTop. Then I decided I should have a coffee grinder for the office, and I ordered a Solis Maestro Plus. Then I decided if I was going to get a new roaster and grinder, I should really think about getting a new espresso machine. But wait a minute! If I’m going to get a new espresso machine, which one should I get? And is the grinder at home going to work with it? Will the Solis Maestro Plus I just ordered work with it? At that point I became hopelessly confused and cancelled my orders. I decided it was time to take a step back and really think about what I was going to purchase.

 

As I was working out exactly what I wanted to buy, I remembered I had that big grinder sitting in the top of the closet. What was the name of that grinder again? Oh yeah, the Rancilio Rocky. Well now, that would be just about a perfect match for Miss Silvia, wouldn’t it (-; Out of the closet came Rocky, and he’s now been cleaned and pressed into service with Miss Silvia (I am embarrassed to admit that I had a Rocky sitting in a closet unused for several years—I didn’t even know the level of grinder I had.).

 

OK, I’ll stop writing now before I’m removed for being long-winded.

 

Greg


10) From: Jared Andersson
Welcome to delurk mode.  Jared
On Fri, 18 Mar 2005 01:07:38 +0000, gregcoffeeroast
 wrote:
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<Snip>

11) From: R.N.Kyle
This is a multi-part message in MIME format.
WOW welcome Greg
RK

12) From: Les
Welcome Greg!  If you think your grinder is big check out mine at
www.thortamper.com/mazzer.html  The Rocky is about the same size as
the Mini.
On Fri, 18 Mar 2005 01:07:38 +0000, gregcoffeeroast
 wrote:
<Snip>
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13) From: Terry Stockdale
Welcome to the list, Greg.  Sounds like you'll fit right in.  You are going=
 
to have fun with the new toys^H^H^H^Htools.  Sounds like you're going first=
 
class.
Terry
Terry Stockdale -- Baton Rouge, LA
Visit my computer tips, coffee pages and forums at:http://www.terrystockdale.comAt 07:07 PM 3/17/2005, Greg wrote:
<Snip>
 
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 last 
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 coffee.
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 HotTop. 
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 job.
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--

14) From: miKe mcKoffee

15) From: Mark Tosiello
Welcome!!!   Sounds like you really took the plunge!!!  Great equipment 
and enthusiasm.  I'm hopefully that you'll become as poor as I have with 
this lovely addiction.
Les, you know what I mean!
Mark

16) From: Robert Joslin
*Hello Listers*
*  I've been following discussions off and on for some time.  Rejoined the
list last year and thought I might introduce myself on this cold, rainy and
otherwise idle Saturday morning.  *
*  I'm not exactly new to home roasting, but every time I check the list, I
am reminded that there is always something new or interesting to learn.
What a creative and talented group!  The inventiveness and ingenuity of some
of you folks remind me of why I always enjoyed the original Mother Earth
News.*
*  Went through a couple of years of trial and error in the mid 70s, getting
my inspiration from David's first book.  Popper baked coffee wonderfully but
didn't roast worth a damn.  Iron skillet w/modified lid worked well but was
messy as hell.  Finally gave up largely due to inability to get quality
greens.  The "stuff" I bought from a local roaster didn't produce
appreciably better coffee than the canned stuff I was drinking at the time
(S&W Brand, San Mateo, CA.).  Drank pre roasted mail order beans for the
next 20 or so years.*
*  Interest was renewed in 2001 by some browsing on the internet.  Chose a
small company in Ohio for greens purchases thinking shipping charges would
be cheaper from mid continent than either coast.  Made exactly two purchases
before said company moved to the West coast.  I've never bought from anyone
else, shipping costs be damned.*
*  The long slide down the slippery slope began with the rather innocent
purchase of a FreshRoast.  For the last 3 years I have been roasting with a
HotTop/Variac/TC setup, grinding my beans in a Solis (I've promised myself a
Mazzer for my birthday), brewing our morning exilir in a TV, and making
capps for me and my wife with an Andreja.  Last year, in what my very
patient wife regards as a "temporary" lapse of sanity, I purchased an HR-1
and have spent a lot of time learning how to use this versatile and
wonderfully interactive machine.  I've moved roasting operations from the
garage to a 10 X 12 metal-on-slab outbuilding (which I built years ago for
my 4 now deceased Jack Russells).  *
*  I'm beginning my 5th year of retirement and I would like to thank all of
you for maintaining such a friendly, informative, sometimes amusing, but
always interesting forum.  You have brought much joy to my retirement by
sharing your experiences in this public place.  Thanks again, and please
forgive the length of this post.*
*
Robert Joslin*
*
AKA Josh*
*"Coffee......the favorite drink of the civilized world."*
*Thomas Jefferson to Edmond Rogers, 1824*
*                                                *
*
*

17) From: an iconoclast
On 1/13/07, Robert Joslin  wrote:
<Snip>
snip
*  I've moved roasting operations from the garage to a 10 X 12 metal-on-slab
<Snip>
Welcome back, Robert. We're hoping to build a 10x14 outbuilding this year to
house our roasting, equipment and woodworking.  I am looking forward to
dampening the effect of ambient temp on our roasting.  Since I would be
using propane, I want to keep airflow in mind, as well as being able to
continue the Zen experience with a large view to the outside which is now
delightfully covered in snow. Current outside temp is now up to 24 degrees
after dropping to 14 last night.
And then there's that retirement thing. I have 13 years, 8 months and 17
days to go.  I hope you're enjoying it.
Take care,
Ann
-- 
Sweet Maria's list searchable archiveshttp://themeyers.org/HomeRoast/index.htm

18) From: Brett Mason
Great to have you here, for tghe fun, sharing, and your long experience in
this sport!
Brett
On 1/13/07, Robert Joslin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

19) From:
Josh:
Welcome to the SM list again.
You have been missed and thanks for the re-introduction
regards,
ginny
---- Robert Joslin  wrote: 
<Snip>

20) From: Coffeenut
This is a multi-part message in MIME format.
Josh,  
Good to hear from a long term roaster who was doing this back in the 70's
when I was happy to have discovered "gourmet beans".  I'm envious of having
an outbuilding for roasting.  That would be great to roast rain or shine
with little setup.
I must have been off this list too long because I didn't recognize the
"HR-1".what is that?  When you mentioned a "lapse of sanity" it really
peaked my interest, since I've been accused of that a few times with my
coffee related gear.
Rick  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Robert Joslin
Sent: Saturday, January 13, 2007 12:27 PM
To: homeroast
Subject: +Introduction
Hello Listers
  I've been following discussions off and on for some time.  Rejoined the
list last year and thought I might introduce myself on this cold, rainy and
otherwise idle Saturday morning.  
  I'm not exactly new to home roasting, but every time I check the list, I
am reminded that there is always something new or interesting to learn.
What a creative and talented group!  The inventiveness and ingenuity of some
of you folks remind me of why I always enjoyed the original Mother Earth
News. 
  Went through a couple of years of trial and error in the mid 70s, getting
my inspiration from David's first book.  Popper baked coffee wonderfully but
didn't roast worth a damn.  Iron skillet w/modified lid worked well but was
messy as hell.  Finally gave up largely due to inability to get quality
greens.  The "stuff" I bought from a local roaster didn't produce
appreciably better coffee than the canned stuff I was drinking at the time
(S&W Brand, San Mateo, CA.).  Drank pre roasted mail order beans for the
next 20 or so years. 
  Interest was renewed in 2001 by some browsing on the internet.  Chose a
small company in Ohio for greens purchases thinking shipping charges would
be cheaper from mid continent than either coast.  Made exactly two purchases
before said company moved to the West coast.  I've never bought from anyone
else, shipping costs be damned. 
  The long slide down the slippery slope began with the rather innocent
purchase of a FreshRoast.  For the last 3 years I have been roasting with a
HotTop/Variac/TC setup, grinding my beans in a Solis (I've promised myself a
Mazzer for my birthday), brewing our morning exilir in a TV, and making
capps for me and my wife with an Andreja.  Last year, in what my very
patient wife regards as a "temporary" lapse of sanity, I purchased an HR-1
and have spent a lot of time learning how to use this versatile and
wonderfully interactive machine.  I've moved roasting operations from the
garage to a 10 X 12 metal-on-slab outbuilding (which I built years ago for
my 4 now deceased Jack Russells).  
  I'm beginning my 5th year of retirement and I would like to thank all of
you for maintaining such a friendly, informative, sometimes amusing, but
always interesting forum.  You have brought much joy to my retirement by
sharing your experiences in this public place.  Thanks again, and please
forgive the length of this post. 
Robert Joslin
AKA Josh
"Coffee......the favorite drink of the civilized world."
Thomas Jefferson to Edmond Rogers, 1824

21) From: Eddie Dove
:Robert,
Retirement requires monD
On 13/07, Robert Joslin  wrote:
<Snip>
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

22) From: Robert Joslin
Rick
     Thanks for the welcome.  A dedicated "space" for roasting is really
nice.  The size is small, but entirely adequate and clean up is a snap.
The HR-1 is a small drum roaster mfg by Diedrich (read this as Died Rich)
with a one lb capacity and utilizing electric rather than gas heating.  In
the pursuit-of-a-hobby context, the price is rather steep but a fella shoul=
d
be able to indulge himself once or twice in a lifetime.  And after a long
career in healthcare, I fully appreciate the notion of doing things that
make you happy and make life enjoyable.  Take care.  Happy Roasting.  Josh
On 1/13/07, Coffeenut  wrote:
<Snip>
ng
<Snip>
e
<Snip>
nd
<Snip>
ome
<Snip>
ity
<Snip>
a
<Snip>
d
<Snip>
ses
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1
<Snip>
r
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ut
<Snip>

23) From: Robert Joslin
Ann
     Thanks for the welcome.  Good luck with your building project.  In
retrospect mine was a "fun" project, but I don't believe I have ever done
any more demanding physical work than pouring and finishing the slab.
     As for retirement, the one admonishment I can and do make to everyone
who wants to engage in a philosophical discussion of the subject is this:
Take care for your health.  You want to live to enjoy your retirement!
Take Care
                                                         Josh
On 1/13/07, an iconoclast  wrote:
<Snip>

24) From: Robert Joslin
Eddie
     Giving up the regular pay check requires a leap of faith.  Most peope
feel that they will never have enough to retire comfortably.  If you happen
to love the work you do to earn a living, retirement is not a longed for
thing.  Most people probably do not fit into that catagory.  Fiscally
conservative for all of my working life, the two things that finally helped
me jump was the realization that more than half of my life was behind me AND
it is simply impossible to provide for every eventuality.  Every change in
life entails risk.  As my late paternal grandmother used to say, at some
point you just have to trust in the Lord and hope for the best!
Take Care
Josh
On 1/14/07, Eddie Dove  wrote:
<Snip>

25) From: Robert Joslin
Thanks, Brett
                                                               Josh
On 1/13/07, Brett Mason  wrote:
<Snip>

26) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Josh,
    Welcome Back to the list! It sounds like you will bring a lot of
wonderful experience and knowledge to the group!!!
	Dennis 
	AKA 
	FC1(SW) Dennis W. True 
	Safety Dept 
	USS Dwight D. Eisenhower (CVN 69) 
	FPO AE 09532-2830 
	HG/DB and Z&D roasting in the  somewhere down south!! 
	 "On station and on point 110 and counting down..." 
	Hello Listers
	  I've been following discussions off and on for some time.
Rejoined the list last year and thought I might introduce myself on this
cold, rainy and otherwise idle Saturday morning.  
	  I'm not exactly new to home roasting, but every time I check
the list, I am reminded that there is always something new or
interesting to learn.  What a creative and talented group!  The
inventiveness and ingenuity of some of you folks remind me of why I
always enjoyed the original Mother Earth News. 
	  Went through a couple of years of trial and error in the mid
70s, getting my inspiration from David's first book.  Popper baked
coffee wonderfully but didn't roast worth a damn.  Iron skillet
w/modified lid worked well but was messy as hell.  Finally gave up
largely due to inability to get quality greens.  The "stuff" I bought
from a local roaster didn't produce appreciably better coffee than the
canned stuff I was drinking at the time (S&W Brand, San Mateo, CA.).
Drank pre roasted mail order beans for the next 20 or so years. 
	  Interest was renewed in 2001 by some browsing on the internet.
Chose a small company in Ohio for greens purchases thinking shipping
charges would be cheaper from mid continent than either coast.  Made
exactly two purchases before said company moved to the West coast.  I've
never bought from anyone else, shipping costs be damned. 
	  The long slide down the slippery slope began with the rather
innocent purchase of a FreshRoast.  For the last 3 years I have been
roasting with a HotTop/Variac/TC setup, grinding my beans in a Solis
(I've promised myself a Mazzer for my birthday), brewing our morning
exilir in a TV, and making capps for me and my wife with an Andreja.
Last year, in what my very patient wife regards as a "temporary" lapse
of sanity, I purchased an HR-1 and have spent a lot of time learning how
to use this versatile and wonderfully interactive machine.  I've moved
roasting operations from the garage to a 10 X 12 metal-on-slab
outbuilding (which I built years ago for my 4 now deceased Jack
Russells).  
	  I'm beginning my 5th year of retirement and I would like to
thank all of you for maintaining such a friendly, informative, sometimes
amusing, but always interesting forum.  You have brought much joy to my
retirement by sharing your experiences in this public place.  Thanks
again, and please forgive the length of this post. 
	
Robert Joslin
	
AKA Josh
	"Coffee......the favorite drink of the civilized world."
	Thomas Jefferson to Edmond Rogers, 1824
	                                                
	
	 

27) From: Brett Mason
Grandma knows best - AMEN!
Brett
On 1/14/07, Robert Joslin  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

28) From: Eddie Dove
Josh,
Sorry about that email ... I must have fallen asleep (narcolepsy) while it
was typing it on the laptop.
Welcome to the list!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 1/14/07, Eddie Dove  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 1/14/07, Eddie Dove  wrote:
<Snip>

29) From: Robert Joslin
Dennis
     Thanks for the welcome.  You and men and women like you make it
possible for us to enjoy a kind of life envied by much of the rest of the
world.  Thanks.  BE CAREFUL!                               Josh
On 1/14/07, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
e
<Snip>
nd
<Snip>
ome
<Snip>
ity
<Snip>
a
<Snip>
d
<Snip>
ses
<Snip>
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<Snip>
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<Snip>
f a
<Snip>
1
<Snip>
r
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ut
<Snip>

30) From: Brian Kamnetz
*Josh,
Thank you, for your* "*friendly, informative, sometimes amusing, but always
interesting" post!
Brian
*
On 1/13/07, Robert Joslin  wrote:
<Snip>

31) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
Josh,
    No worries, we are just fine out here and I promise to keep my head
down..
 
Besides I still have 10 different coffies that I have green that I have
not even tried yet...
Dennis 
AKA 
FC1(SW) Dennis W. True 
Safety Dept 
USS Dwight D. Eisenhower (CVN 69) 
FPO AE 09532-2830 
HG/DB and Z&D roasting in the southern hemisphere 
 "On station and on point 109  and counting down..." 
 
 
	Dennis
	     Thanks for the welcome.  You and men and women like you
make it possible for us to enjoy a kind of life envied by much of the
rest of the world.  Thanks.  BE CAREFUL!
Josh
	
	  

32) From: Jeffrey Dobrowski
Hello my name is jeff and I am new to the list.  I am hoping to gain  
more information about coffee so I can become better at home  
roasting.  I have a west bend poppery and I am looking for  another  
one so I have it just in case.  My popper is heavily modded and  
barely looks like a poppery anymore.  Just today I bought a cooling  
bin.  Well thats not what it was when I bought it, but now it is.  I  
hope to have pictures of both on the picture page soon.  I need to  
work on them a little more before I shoot them.  I have some  
questions but I thought I would start with a hello.  I live near  
sacramento, ca and have been drinking "Specialty Coffee" for over a  
decade now.  I am in search of that perfect cup and oh how fleeting  
it is.  I long to enjoy it over and over again but alas it only comes  
once and a while.  I learned to roast coffee on a 12 lb electric  
Sivetz air roaster.  It is my preferred method as my taste buds tell  
me the air roaster produces a cleaner cup.  I don't necessarily mind  
drum roasted it's just when I am drinking it I feel like something is  
covered up and when I am drinking air roasted I feel like the bean  
can't hide anything from me.  Generally I don't like dark roasts as  
it is too much for my taste buds.  I like to explore the complex  
subtleties of city to full city roasted coffee.  Coffee roasting is  
fun and I do it as often as I can.

33) From: miKe mcKoffee
Welcome to the List.
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL 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. 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>

34) From: john nanavati
Welcome.
John Nanavati, DHI, CIT
Plainfield, New Jersey

35) From:
Hi Jeff:
WELCOME to this list. You will learn a lot here. Thanks for joining!
ginny
---- Jeffrey Dobrowski  wrote: 
<Snip>

36) From: Larry Johnson
Welcome, Jeff. This is a great list, made up of generous people, with loads
of invaluable info.
On 5/10/07, Jeffrey Dobrowski  wrote:
<Snip>
-- 
Larry J
Never give a party if you will be the most interesting person there.  -
Mickey Friedman

37) From: Eddie Dove
Jeffrey,
Welcome to the list and the limelight!  I enjoyed reading your
explication of your roasting preferences ... please be sure to share
all of your results with us and I hope to be able to view those
pictures very soon!
So do you go by Jeff or Jeffrey?
Respectfully,
Eddie
On 5/10/07, Jeffrey Dobrowski  wrote:
<Snip>
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

38) From: Ken Schillinger
This is a multi-part message in MIME format.
Hi, 
My name is Ken and I am new to the group. 
I recognize a few of the names here from other lists, so it already =
feels comfortable here.
I live on Whidbey Island in Washington State. I have messed around with =
home roasting off and on  (mostly off) for several years (30? Yikes!). =
It all started when I was playing mountain man games, and I found myself =
setting inside a tipi roasting beans over the coals of a cooking fire =
(that's another story though). I will say though that the quality of =
roast had was greatly influenced by the quantity of other refreshments =
being consumed. I guess I became more interested in home roasting as the =
coffee industry decided that Starbucks had the right idea; if you call =
burning the heck out of every bean you come across the right idea ;-) =
That's not my idea for a good cuppa Joe. One of my hobbies is ham radio, =
call sign KE7HGE, if there are other hams on the group.  Another of our =
local hams is into home roasting and I bought his used Caffé Rosto =
machine just last week. 
The equipment I use is old, but works well for me: Braun 4 045 burr =
style grinder, Krups 964 espresso machine. This is an old machine, but =
works quite well. It is of the double pump type, and has a monoblock =
heater. My coffee maker is a Braun KF 187 which I understand isn't up to =
snuff for the elite of this group, but it makes good enough coffee for =
me. I also have an old single cup stainless steel Moka Pot I used to =
drag around to work with me for 20 or so years. I don't have anything to =
add to the group now, but I will be lurking and hopefully learning.
Best Regards, Ken.

39) From: Stephen Carey
--=====================_148383906==.ALT
Content-Type: text/plain; charset="iso-8859-1"; format=flowed
Content-Transfer-Encoding: quoted-printable
Welcome and enjoy the list.
At 04:21 PM 9/20/2007, you wrote:
<Snip>
--=====================_148383906==.ALT
Content-Type: text/html; charset="iso-8859-1"
Content-Transfer-Encoding: quoted-printable
Welcome and enjoy the list.
At 04:21 PM 9/20/2007, you wrote:
Hi, 
My name is Ken and I am new to the group. 
I recognize a few of the names here from other lists, so it already feels
comfortable here.
I live on Whidbey Island in Washington State. I have messed around with
home roasting off and on  (mostly off) for several years (30?
Yikes!). It all started when I was playing mountain man games, and I
found myself setting inside a tipi roasting beans over the coals of a
cooking fire (that's another story though). I will say though that the
quality of roast had was greatly influenced by the quantity of other
refreshments being consumed. I guess I became more interested in home
roasting as the coffee industry decided that Starbucks had the right
idea; if you call burning the heck out of every bean you come across the
right idea ;-) That's not my idea for a good cuppa Joe. One of my hobbies
is ham radio, call sign KE7HGE, if there are other hams on the
group.  Another of our local hams is into home roasting and I bought
his used Caffé Rosto machine just last week. 
The equipment I use is old, but works well for me: Braun 4 045 burr style
grinder, Krups 964 espresso machine. This is an old machine, but works
quite well. It is of the double pump type, and has a monoblock heater. My
coffee maker is a Braun KF 187 which I understand isn't up to snuff for
the elite of this group, but it makes good enough coffee for me. I also
have an old single cup stainless steel Moka Pot I used to drag around to
work with me for 20 or so years. I don't have anything to add to the
group now, but I will be lurking and hopefully learning.
Best Regards, Ken.
 
 
--=====================_148383906==.ALT--

40) From: Sheila Quinn
Welcome, Ken! There seem to be several of us fountain pen fanatics over 
here...I guess pens and coffee just go well together. Nice to see you here!
Sheila

41) From: raymanowen
KE7HGE de xK9LHP/0,
I'm Ray, QTH Denver subs. I roasted a couple of pounds of Kenya AA about th=
e
time you started. There was a tantalizing facet to the flavor, but I sure
didn't know how it got there.
My Melitta AromaRoast was like a Fresh Roast- without the glass. I didn't
know anything about roasting, and I thought the crackling and smoke must
mean I was about to incinerate the coffee.
I got the green coffee, roaster, grinder and Bunn Office brewer from Bill
Boyer- a Denver roaster. I got curious in 2004 and started remembering the
neat coffee experience. I found an air popper and it hit me- "I wonder-
Wasn't I, couldn't I- Wouldn't this thing work?"
Internet search engine to the rescue...
I hit Boyer up for more Kenya AA (the only coffee I knew of). I guess I had
seen SM's "Half the price of roasted gourmet coffee," so I was surprised he
charged me full price for the green beans! Then I read about 1st and 2nd
Crack. I roasted and listened. Sure enough- 1, 2 cracks.
I was really learning things I never knew, and they proved true. I thought
the banter about this or that bean, blend, roast, grind, tamp for espresso
brewing was just so much high brow BS about a Yuppie coffee drink.
I KNEW, "espresso" is a no good beverage. *$ was dependably Bilge Water, an=
d
so was the shot my friend Carole brewed for me in her new coffee shop.
"espresso" is always a bad thing, and that proved it. Never mind she bought
from DazBog and the grounds had been sitting in the doser on her Mazzer
grinder since before I walked in that afternoon.
Still, many people were practically raving about their espresso experience.
It would have been a step discontinuity if they suddenly started posting BS
about coffee enjoyment.
Enter the Dark Side. At least, I've got the best beans (SM), a sweet roaste=
r
(HG/BM), an adequate grinder (Mazzer Major), tamper (maybe not) and espress=
o
maker (not so much).
There's endless technique to espresso brewing. Even if you do everything,
you could still miss (As do I usually).
Cheers and 73 - RayO, aka Opa xK9LHP/0
Got Grinder?
On 9/20/07, Ken Schillinger  wrote:
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42) From: Eddie Dove
Hey Ken,
Welcome to the group and please do contribute to the coffee chat at will.
Glad to have you here!
Eddie
-- 
Vita non est vivere sed valere vita est
Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/

43) From: Sandy Andina
--Apple-Mail-73--577168028
Content-Transfer-Encoding: quoted-printable
Content-Type: text/plain;
	charsetO-8859-1;
	delsp=yes;
	format=flowed
Hi, Ken! At this rate we may have enough pen-collecting home-roasters  =
to start a sub-list!
On Sep 20, 2007, at 3:21 PM, Ken Schillinger wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>
Sandy
www.sandyandina.com
www.sass-music.com
--Apple-Mail-73--577168028
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Hi, Ken! At this rate we may have enough pen-collecting home-roasters to =
start a sub-list!
On Sep 20, 2007, at 3:21 PM, Ken =
Schillinger wrote:
Hi,My name is Ken and I am new to the = group.I = recognize a few of the names here from other lists, so it already feels = comfortable here.I live on Whidbey Island in Washington State. I have = messed around with home roasting off and on  (mostly off) for several = years (30? Yikes!). It all started when I was playing mountain man = games, and I found myself setting inside a tipi roasting beans over the = coals of a cooking fire (that's another story though). I will say though = that the quality of roast had was greatly influenced by the quantity of = other refreshments being consumed. I guess I became more interested in = home roasting as the coffee industry decided that Starbucks had the = right idea; if you call burning the heck out of every bean you come = across the right idea ;-) That's not my idea for a good cuppa Joe. One = of my hobbies is ham radio, call sign KE7HGE, if there are other = hams on the group.  Another of our local hams is into home roasting = and I bought his used Caffé Rosto machine just last = week.The = equipment I use is old, but works well for me: Braun 4 045 burr style = grinder, Krups 964 espresso machine. This is an old machine, but works = quite well. It is of the double pump type, and has a monoblock heater. = My coffee maker is a Braun KF 187 which I understand isn't up to snuff = for the elite of this group, but it makes good enough coffee for = me. I also have an old single cup stainless steel Moka Pot I used to = drag around to work with me for 20 or so years. I don't have anything to add to the group = now, but I will be lurking and hopefully = learning.Best Regards, Ken.   = Sandywww.sass-music.com
= = --Apple-Mail-73--577168028--

44) From: Robert Joslin
Hey Ken
     Welcome to the list.  Old equipment, schmold equipment....as long as
you know how to make it do what you want, age isn't so important!  Happy
Roasting.   Josh
On 9/20/07, Ken Schillinger  wrote:
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<Snip>

45) From: Robert Gulley
Hi Ken
Welcome, from one newbie to another! You'll have 
to tell us the tipi story one of these days!
RG
At 04:21 PM 9/20/2007, you wrote:
<Snip>

46) From: Brandon Kolbe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b2NrIGhlYXRlci4gTXkgY29mZmVlCj4gbWFrZXIgaXMgYSBCcmF1biBLRiAxODcgd2hpY2ggSSB1
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LCBidXQgaXQgbWFrZXMgZ29vZCBlbm91Z2ggY29mZmVlIGZvciBtZS4gSSBhbHNvIGhhdmUgYW4K
PiBvbGQgc2luZ2xlIGN1cCBzdGFpbmxlc3Mgc3RlZWwgTW9rYSBQb3QgSSB1c2VkIHRvIGRyYWcg
YXJvdW5kIHRvIHdvcmsgd2l0aAo+IG1lIGZvciAyMCBvciBzbyB5ZWFycy4gSSBkb24ndCBoYXZl
IGFueXRoaW5nIHRvIGFkZCB0byB0aGUgZ3JvdXAgbm93LCBidXQKPiBJIHdpbGwgYmUgbHVya2lu
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LSAKIldlIGFyZSB3aGF0IHdlIHRoaW5rLgpBbGwgdGhhdCB3ZSBhcmUgYXJpc2VzCldpdGggb3Vy
IHRob3VnaHRzLgpXaXRoIG91ciB0aG91Z2h0cywKV2UgbWFrZSBvdXIgd29ybGQuIgogICAgICAg
LS0gQnVkZGhhCg==

47) From: Justin Marquez
That could apply to a lot of different "equipment".
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On 9/21/07, Robert Joslin  wrote:
<Snip>

48) From: gin
welcome Ken,
enjoy, there are tons of great folk here and we can support most any equipm=
ent.
ginny
---- Ken Schillinger  wrote: 
<Snip>
 comfortable here.
<Snip>
ome roasting off and on  (mostly off) for several years (30? Yikes!). It al=
l started when I was playing mountain man games, and I found myself setting=
 inside a tipi roasting beans over the coals of a cooking fire (that's anot=
her story though). I will say though that the quality of roast had was grea=
tly influenced by the quantity of other refreshments being consumed. I gues=
s I became more interested in home roasting as the coffee industry decided =
that Starbucks had the right idea; if you call burning the heck out of ever=
y bean you come across the right idea ;-) That's not my idea for a good cup=
pa Joe. One of my hobbies is ham radio, call sign KE7HGE, if there are othe=
r hams on the group.  Another of our local hams is into home roasting and I=
 bought his used Caffé Rosto machine just last week. 
<Snip>
 grinder, Krups 964 espresso machine. This is an old machine, but works qui=
te well. It is of the double pump type, and has a monoblock heater. My coff=
ee maker is a Braun KF 187 which I understand isn't up to snuff for the eli=
te of this group, but it makes good enough coffee for me. I also have an ol=
d single cup stainless steel Moka Pot I used to drag around to work with me=
 for 20 or so years. I don't have anything to add to the group now, but I w=
ill be lurking and hopefully learning.
<Snip>

49) From: Brett Mason
Welcome...  Here's the course curriculum...
Buy
Roast
Cool
Rest
Brew
Consume
Gloat
  -repeat and refine-
Again, welcome Ken ...
Brett
On 9/20/07, Brandon Kolbe  wrote:
<Snip>
It
<Snip>
ast
<Snip>
ee
<Snip>
 the
<Snip>
 idea
<Snip>
 if
<Snip>
ome
<Snip>
works
<Snip>
My
<Snip>
 the
<Snip>
e an
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ith
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

50) From: Sean Cary
HG/BM = Heat Gun / Bread Machine
SC/TO = Stir Crazy / Turbo Oven (A Galloping Gourmet Convection Oven)
Also HG/DB  Heat Gun / Dog Bowl
Lots of contractions/acronyms in the roasting world...you will see it
for beans as well...
Sean
In Fallujah - awake when most of you are sleeping peacefully in CONUS (sigh=
)
Having a down day on the deployment sine wave...
On 9/22/07, Jeff Anderson  wrote:
<Snip>
ee
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t
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l
<Snip>
e
<Snip>
had
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es)
<Snip>

51) From: Dave Kvindlog
Just catching up on the list.  Welcome, Dean!  I've been roasting in a
popper for around 9 months now.  This is a great place to learn, a great
place to share what you are learning, a great place to make friends.
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
On 2/15/08, Dean DeCrisce  wrote:
<Snip>
Homeroast mailing list
Homeroasthttp://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com

52) From: James C. Hathaway
Welcome to the list, Dino and congrats on the new Behmor.

53) From: Mark Sellers
Hi everyone.  Hadn't introduced myself before, so here goes.  My name is Mark Sellers and I'm in Springfield, MO.  I've been roasting with a Behmor since March of this year.  I had been looking for a new hobby and couldn't afford a vineyard in Napa so thought coffee roasting would be a more feasible alternative.  Was introduced to roasting by a drug rep who would bring fresh-roasted coffee and sourdough cinnamon rolls to us.  He said it would be an adventure, and he wasn't kidding.  Anyway, I really enjoy this list and the fantastic greens and dedication by Tom and the gang.
 
On another note, does anyone know any resources for taking a trip to S. America to visit some small farms/coops to see the process first-hand?  Perhaps Tom would know how to get started.  Would be cool to visit during the harvest time and get my hands dirty helping out and seeing the process.  The kids would probably enjoy it as well.
 
Cheers,
~Mark
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

54) From: Frank Parth
Hi, Mark,
And welcome to this motley crew of coffee fanatics. Feel free to ask anything, especially if it's about coffee.
Springfield, MO? Hope you weren't affected by the rains and flooding.
Frank Parth
<Snip>
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

55) From: Joseph Robertson
Mark,
Here is one resource you might check out. Joan Uphoff is the Coffee Corps
Volunteer coordinator. Her email address is joan
The web url is www.coffeeinstitute.org
I have been itching for a trip like this for a long time. I hope you can put
one together.
Cheers,
JoeR
On Thu, Jun 26, 2008 at 6:06 AM, Mark Sellers  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
Homeroast mailing list
Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20

56) From: Jim & Tammie
Mark,
What a great idea!  I'm new here too.  More on that later.  But I am
interesting in hearing any thoughts on this.
Jim

57) From: Stephen Carey
Welcome, Mark.  I am coming up on my one year anniversary of this 
list and of roasting, later this July.  It looks like it will be 
right about the time I do my 100 roast.  I know that doesn't sound 
like much roasting, but it is just me as a coffee drinker and I seem 
to spend my time traveling for work and just this past week in the 
hospital - I don't attempt to take my roasted beans with me on 
business travel.  Our call time is usually 4:30 a.m., having gone to 
sleep at about 1:00 a.m., so I just can't force myself to take the 
time to use an AP and so on.  Kind of lazy, I guess.
Anyway, as far as the field trip, I have a house in the Pacific side 
of Costa Rica, which can sleep a good number, depending on whether 
there are couples or people just don't mind sharing a bed.  It could 
be a home base for hitting Central America.   Just a thought, for it 
is a nice place, situated nicely, near an airport, plus, the only 
major road on the Pacific side.  From there one can go up into the 
mountains to a number of farms/orchards that are in the area, plus 
the drive to Panama is a few hours, as it is to other CA 
countries.  Just an idea.  If you want, I will send you a link to the 
house's Web site.  I don't want to post it here for I don't want 
anyone to think I am using this list to advertise.  Let me know what you think.
All the best,
Stephen
At 09:06 AM 6/26/2008, you wrote:
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58) From: Brian Kamnetz
Mark,
In case you haven't seen them, Tom has several travelogs on the Sweet
Maria site, with some of those being of trips to South America.
Sometimes I can find them and sometimes I can't. I did a quick search
and found one for Peru:http://www.sweetmarias.com/Peru2006/Peru2006.htmlBrian
On Thu, Jun 26, 2008 at 9:06 AM, Mark Sellers  wrote:
<Snip>
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59) From: jdespres
Hi, Mark.
Welcome! I'm currently in Mexico City and will be
heading to Vera Cruz with a stop in Coatepec for some plantation visiting.
We don't have time to head any further south, so Coatepec will ave to do.
Our hosts here know plantations owners, so I'm hoping for the best - I
hope we don't wind up on a Robusta finca which would be par for the course
in my coffee experiences here. 
So far I've found 1 (one)
good espresso, bought a pound of it, bought or hosts a conical burr
grinder and have been enjoying it since. I have no idea whre I bought it,
too. Big city. That's all the good I have to share, all the bad
is quite a comedy and I'll be posting a report later, but suffice it to
say there's high comedy in low coffee...
In any event, I hope
you find your trip, I'm sure it will be a blast.
John
<Snip>
is =
<Snip>
with a Behmor =
<Snip>
a new hobby and couldn't =
<Snip>
coffee roasting would be a more =
<Snip>
introduced to roasting by a drug rep who would =
<Snip>
fresh-roasted coffee and sourdough cinnamon rolls to us. He said it =
<Snip>
enjoy this =
<Snip>
and the gang. =
<Snip>
<Snip>
resources for taking a trip to S. =
<Snip>
farms/coops to see the process first-hand? =
<Snip>
know how to get started. Would be cool to visit during =
<Snip>
harvest time and get my hands dirty helping out and seeing the =
<Snip>
process. The kids would probably enjoy it as well. =
<Snip>
<Snip>
Cheers, =
<Snip>
<Snip> =
<Snip>
mailing list =
<Snip>
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee=.com
<Snip>
<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820=
<Snip>
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60) From: steve wirth
I'm also new to coffee roasting, My name is Steve WIrth of Oshkosh WI. For =
Mark Sellers, there is a bed and breakfest in Costa Rica that i personally =
recomend. The owner is Henry Campos and he will take you wherever you want =
to go including coffee plantations. His website is www.campostours.com. Hop=
e this helps.
 
--- On Thu, 6/26/08, Mark Sellers  wrote:
From: Mark Sellers 
Subject: [Homeroast] Introduction
To: homeroast
Date: Thursday, June 26, 2008, 8:06 AM
Hi everyone.  Hadn't introduced myself before, so here goes.  My name is
Mark Sellers and I'm in Springfield, MO.  I've been roasting with a
Behmor since March of this year.  I had been looking for a new hobby and
couldn't afford a vineyard in Napa so thought coffee roasting would be a
more feasible alternative.  Was introduced to roasting by a drug rep who wo=
uld
bring fresh-roasted coffee and sourdough cinnamon rolls to us.  He said it
would be an adventure, and he wasn't kidding.  Anyway, I really enjoy this
list and the fantastic greens and dedication by Tom and the gang.
 =
On another note, does anyone know any resources for taking a trip to S. Ame=
rica
to visit some small farms/coops to see the process first-hand?  Perhaps Tom
would know how to get started.  Would be cool to visit during the harvest t=
ime
and get my hands dirty helping out and seeing the process.  The kids would
probably enjoy it as well.
 =
Cheers,
~Mark
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61) From: Mark Sellers
We've had a year's annual rainfall in the first 6 months of this year.  Some flooding in Springfield, but not at my house.  I should get an inflatable raft for the family, beans, and Behmor just in case...
<Snip>
Hi, Mark,
And welcome to this motley crew of coffee fanatics. Feel free to ask anything, especially if it's about coffee.
Springfield, MO? Hope you weren't affected by the rains and flooding.
Frank Parth
<Snip>
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62) From: Jim & Tammie Hoium
Good morning again,
Just wanted to introduce myself.  I joined this list earlier this week, 
and have enjoyed the varied topics that have come though.
I had been wanting to get into the home roasting for several years.  It 
can be tough finding a good cup of coffee, and usually it's a bit 
overpriced.  We have a pretty good roaster near by (in Dayton, OH - 
Boston Stoker.)  But I can't always get there, and my wife and I (and a 
couple of our kids - young adults) drink a lot of coffee at home.
So, I found a used Hoptop roaster on craigslist.org, and have been 
enjoying this hobby since March of this year.  So much to learn, but 
it's all good!!
My biggest issue at the moment is getting a decent brewer.  I have a 
Capresso MT500 that I am less than impressed with.  I'm off to find a 
vacuum brewer this weekend.  Hopefully I can find one locally, but if 
not, I'll be ordering one on-line.
I also have a French Press that I use pretty regularly.
I'm confident that this has been gone over many times in the past, so my 
apologies up front, but I'd like to hear what others like best in a 
brewer.  What do you use most, what do you use in the morning (when I am 
barely functional before that first cup), and why?
(If there's a previous thread someone can point me to I'd be more than 
happy to read through that.)
Despite the rain, it's a good day for a great cup of coffee!
Jim
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63) From: Bob Hazen
Welcome aboard!  I'm sure you're going to get a lot of opinions on this....
I'd recommend you buy a Technivorm from Tom and not look back.  Although 
pricey, it would likely last longer than you will.  They make great coffee 
and are simple to use when you're "barely functional."  I know.  I use one 
every morning.
With that said, Chemex is my next favorite.  It gets used weekends mostly. 
Pretty simple, but I don't usually fool with boiling water early in the 
morning.
I have a vac pot and French press, but the coffee is too subtle from the vac 
pot and too muddy from the French press.  I know others will differ.  Plus, 
I find them both a pain to clean up.
Just my 20m$.  Now, ask the list about a grinder...
Bob
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64) From: Dean De Crisce
welcome jim...
I generally go with espresso...but I love french press and simple melitta pourover with a gold filter for quickie single morning cups. No cost and works like a charm.
Like you was interested in vacpot. Tom has great ones online...i ended up finding a very cheap old time cory pot on ebay...we'll see how it works. 
I otherwise was going to get a yama with a cory glass filter rod.
Dean De Crisce
Sent from a Treo phone.

65) From: raymanowen
"My biggest issue at the moment is getting a decent brewer."
[If you already possess The Grinder that will excel for at least 5 years.]
If that seems outrageous and impossible, you haven't yet defined the
problem.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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66) From: Vicki Smith
I use a bunch of different kinds of brewers, but my go-to pot for half 
asleep brewing is the Krups Moka Brew. It's not for everyone, but you 
can add the water and grounds and let it do its thing without any 
further human interaction until it is time to pour the coffee. It 
delivers a cup that is somewhat like French Press (without the 
sludge)and somewhat like stove top espresso (without the need for 
babysitting).
People either really love it--or they hate the damn thing. I have a user 
guide on my website at:http://coffeecrone.com/brewing/kmb.htm.It makes 
40 ounces of coffee--just right for my household in the AM.
vicki
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67) From: Michael I
"My biggest issue at the moment is getting a decent brewer.  I have a
Capresso MT500 that I am less than impressed with.  I'm off to find a vacuum
brewer this weekend.  Hopefully I can find one locally, but if not, I'll be
ordering one on-line."
Jim,
I (and many others on the list) enthusiastically support the vac pot.  I
have a Hario, and I think it produces a wonderful cup.
However, I'd like to know what you don't like about the Capresso.  I have an
MT500, and, as far as drip brewers go, I think that it's pretty good.  I
don't drink much drip, and maybe your problem with it is more of the method
than the product, but I rather like the Capresso.  
-AdkMike
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68) From: Paul Helbert
The duh moments seem to be getting more frequent. At least I still
have friends who seem to think it worthwhile to call them to my
attention. This morning's comes from reading Vicki's note. I never
gave any thought to how much time it was taking to make coffee, as
time seems to stand still in the morning. Today I looked at the clock
as I entered the kitchen and again with cup in hand.
6:20 Enter kitchen and turn big electric stove burner to high.
       Rinse kettle with tap water while waiting for the pipes to
flush out the stale water.
       Fill kettle & place on stove.
       Put English muffin in toaster.
6:25 Rinse 30 oz Chemex with hot tap water.
       Place filter in brewer.
       Run hot water through filter and dump.
       Measure 2.5 SCCA scoops Columbian Choco El Carmen FC, 3 days
       Add 0.5 scoop Yemen Mokha Ismalli City, 3 weeks
       Grind beans.
       Put butter and marmalade on muffin and eat it.
6:28 Pour hot water from kettle through filter and into cups.
       Dump hot water from brewer.
       Put freshly ground coffee into filter.
6:29 Wet coffee with near boiling water from kettle.
6:30 Fill the filter with water from the kettle.
       Turn off burner.
       Continue pouring until coffee level is at bump on brewer
(returning the kettle to the burner between pours).
6:35 Throw filter and contents into compost bucket.
        Dump hot water from cups.
        Fill 2 cups with coffee. (One for Dad and one for me).
        Rinse Chemex three or four times with hot tap water, invert on
draining tray.
Duh! Fifteen minutes! It didn't seem like it took any time at all.
My coffee was better than any I ever made more quickly. I love how it
sweetens as it cools.
On Mon, Jun 30, 2008 at 6:32 AM, Vicki Smith  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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69) From: Jim & Tammie
Thanks for the recommendation Bob.  Yes, the Technivorm is a little pricey,
but not prohibitively so.  It's good to have a good review before forking
over the money.
And the vacuum brewers are pretty reasonable, so I could still go there for
the weekend, like you.
Jim

70) From: Jim & Tammie
Not exactly sure what you mean, but I use a Grindmaster 810 for my grinding.
(I also have a smaller Capresso burr grinder, but the static on that one is
through the roof!)
I got the Grindmaster for a great price from a coffee shop that was closing.
It is almost new, and does a nice job, with a number of grind settings.
It's big, and takes up a lot of counter space, but I got it for about the
same or less than other high end grinders.
Anyone have experience with one of these?
Jim

71) From: Jim & Tammie
Hey Mike,
I think the problem with my Capresso is the water temp.  It doesn't get as
hot as was advertised.  I've checked the temp a number of times, and it is
about 15 - 20 degrees cooler than it should be.
I bought it after reading several favorable reviews, so it's possible that I
am doing something wrong (not sure what that would be), or that I got one
that was not quite up to spec.
Jim

72) From: Dave Huddle
Welcome to the list from Westerville OH (not too far from Dayton)
My usual home brewing method (like Vicki) is the Krups Moka Brew.
At the office,  it's the Aeropress most often, sometimes French press
or smallest Chemex.
Dave
Westerville, OH
(a long way from the current location of SweetMarias)
(not far from the ORIGINAL location of SweetMarias)
On 6/28/08, Jim & Tammie Hoium  wrote:
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73) From: Michael I
Jim,
I haven't measured my water temp, but I've been happy with the results.  The
coffee comes out hot, anyway.  But if yours is too cool, then, by all means,
find something else.
I rarely brew drip, preferring espresso or vac pots brews, so there's no new
drip brewer for me.
-AdkMike

74) From: raymanowen
I suspect the Capresso MT500 might respond to decalcifying. The same
happened to my TechniVorm, that uses similar heating and percolating of the
water into the filter.
It was brewing cool after I had used 400+ paper filters, and I just used a
solution of white vinegar. It was only putting out 185° F water, had been
200° on the button.
After 2X of the vinegar boil-out, it was right back to 200° F water to the
grounds/ basket. With the grounds and basket at maybe 70° F, the 130°
temperature difference doesn't cease to exist, as if by magic, and the
coffee brews at 186°.
I boil the basket and Gold Mesh filter before I grind into the filter,
assemble and brew. There are lots of mod possibles, but they all involve
additional heat- more current. Maybe an additional 15a circuit or a 230v
circuit with neutral and ground (= 2 isolated 115v circuits.)
It's fun to dream up mods if you're not constrained by electrical
limitations, and you can't plug two coffee heaters into a single 15a
circuit. A duplex outlet usually = one 15a circuit.
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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75) From: Bryan Wray
I have a Bunn GR3 which is essentially the same thing.  I use it for drip/Chemex.  I have a Faema MPN that I use for French Press (it does well dialed out and produces less "dust"-IMO- than the GR3) and I have a Nuova Simonelli MCF that I use for Vac Pot brewing.  If I ever get around to finally getting an espresso machine (hard to convince myself when we have a training room at the roastery stocked with multiple Mazzers and a 2G Rancillio) for my house I have a Nuova Simonelli MDX that is hanging out in the "Coffee Cabinet" for use down the road.  I know that I could do all of them with success on the GR3 (except for the espresso), but this makes me feel like there is a reason to having so many grinders, haha.
Oh the joys of working in coffee shops and receiving "needs repair" equipment for pennies (or, usually, half pennies) on the dollar.
-Bry 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
--- On Mon, 6/30/08, Jim & Tammie  wrote:
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76) From: Brian Kamnetz
On Sat, Jun 28, 2008 at 10:10 AM, Jim & Tammie Hoium  wrote:
<Snip>
Wow, talk about starting at the top! Sure is a long way from a $4 Poppery II!!!
I am a moka pot brewer. I like the "thicker", stronger flavor. I use
26 grams of coffee for a 6-tasse moka pot. That just fills my 12-oz
travel cup. But if you and your family drinks a lot of coffee, it
would be quite tedious to try to brew it in the moka pot. The Krups
Moka Brew would be a good alternative for this type of coffee.
Brian
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77) From: Bill
I don't feel like I do very well in the mornings, it takes me a while to
wake up.  But I love that I have the mindless coffee ritual.  before I ever
even smell coffee I am waking up...
I use a vac pot now (was a FP for quite a few years), and I don't mind the
extra steps necessary.  In fact, that speeds the coming-to-consciousness.
bill in wyo
On Mon, Jun 30, 2008 at 5:51 PM, Brian Kamnetz  wrote:
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78) From: Brian Kamnetz
On Wed, Jul 2, 2008 at 10:49 PM, Bill  wrote:
<Snip>
Me either, Bill, but unfortunately it seems on days like today I start
out slow and then taper off....
Brian
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79) From: Starfinder Stanley
Hi All...
Thought I'd introduce myself, I'll probably be mostly lurking, but I just
joined...   I'm a newbie to the list, but not to homeroasting ---been doing
that over 3 decades, since my dad learned the ins and outs of roasting from
Alfred Peet back in the 70s. I have fond memories of sitting out on the back
porch as a kid, cranking away at the roaster for what seemed like hours....
Actually, it's funny how they're fond memories now; at the time it was a
pretty tedious task!
My dad set me up with a Semins Sirocco hot air roaster in college, and I've
got a box full of the (mostly fried) subsequent iterations on that
theme....  Currently I'm nursing along an Alpenrost, having killed 2.5 of
them on warranty and inherited a spare from a deceased friend of the
family.  Home roasters have not impressed me to date with their longevity!
The Alpenrost was the only homeroast drum option at the time I bought it,
and when I manage to kill this one I'll probably get a Behmor (unless some
kind benefactor decides to buy me a Hottop); seems like everyone is pretty
happy with those, and the most common complaint is that it is hard to get a
dark roast ---which seems like a selling point to me!
Of course, my dad's still using that hand cranked, gas fired drum roaster he
taught me to roast with in 1977....
I'm fond of lighter roasts, and my long-time fave varietal is PNG,
preferably Sigri....  I usually buy a sack or two of Sigri every couple of
years and split it with a few friends....  I'm currently enjoying the Kona
extra fancy I got from SM's this week, though I think taking it to the edge
of second crack was a bit further than I should have pushed it....
Sheesh, feels like I'm writing some strange coffee-themed personals ad
---"I love long walks on the beach with a nice Zambian Mpongwe, cozying up
by the fire with some of my dad's homegrown high altitude North Queensland
Australian...." 
...Starfinder
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80) From: John A C Despres
Welcome! But be sure to post bits of your experiences as you go. Your is a
wonderful story. Thanks for sharing it.
John
On Mon, Dec 14, 2009 at 3:36 PM, Starfinder Stanley wrote:
<Snip>
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81) From: Doug Hoople
Hi Stanley,
Welcome to active posting here. Wow, a lot of water under your homeroasting
keel!
I find it very interesting that, even having learned in a direct line from
Alfred Peet, you're drawn to lighter roasts. Peet's was where the *$
roasters learned their trade, and both Peet's and *$ have helped to
establish dark roast as the national standard.
Did your dad roast dark according to the Peet's standard? Were you rebelling
by going light? Or did you both know that there was better, truer coffee in
the lighter roasts?
Doug
On Mon, Dec 14, 2009 at 12:36 PM, Starfinder Stanley wrote:
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82) From: Barry Luterman
Or did you get tired of turning the hand crank?
On Mon, Dec 14, 2009 at 11:30 AM, Doug Hoople  wrote:
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83) From: Brian Kamnetz
On Mon, Dec 14, 2009 at 3:36 PM, Starfinder Stanley  wrote:
<Snip>
Stanley,
If you find a kind benefactor who is buying Hottops for people, here
is some important information for you to remember:
      Brian Kamnetz
      Columbia, SC, USA
Yours,
Brian
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84) From: Starfinder Stanley
Yeah, it's amazing how much good coffee is ruined by charcoal-bucks et
al.....  I'll have to email my dad about the details of his history; he's a
lighter roast advocate himself, and from what I recall he blames the PNW
overroasting habits on the french canadian trappers' influence.  My father
is an inveterate experimentalist, so I'm sure that regardless of what the
crotchety dutchman told him to do, he would have rapidly commenced twiddling
all the knobs to see what variables ensued....
As far as the national standard for dark roasts, well, people tend to stick
to what they're used to, even when it's swill.  That predilection explains a
lot of the generally screwed up, bass-ackwards things that persist in our
society against all rationality, actually.  Besides, if the coffee was
roasted 6 months ago and is rancid anyway, dark roast versus light doesn't
make much difference!
And people generally call me Starfinder; Stanley is actually my last
name....
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85) From: Jim Couch
The only Homeroast equipment I have managed to actually kill was a kitchen
gourmet hot air popper from walgreens. My iRoast2 and Behmor still roast
fine as long as they are supplied with a properly measured "dose" of good
greens. Good luck!
Jim
On Mon, Dec 14, 2009 at 2:36 PM, Starfinder Stanley wrote:
<Snip>
-- 
If Guns kill people; Does that mean that Pencils Misspell Words?
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86) From: kevin creason
Starfinder-
So this isn't a nickname? Cool parents-- awesome name and homeroasting from
an early age. I have an early childhood coffee heritage too, but not
homeroasting. I got to clean and repair coffee machines.
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
GoogleVoice 281-557-6229
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87) From: Doug Hoople
Alfred Peet is the first of the famous over-roasters. If the received
history is correct, the *$ roasters got their start at Peet's.
The PNW trappers? Influence on *$ or Peet's? Given the "PNW," you'd have to
assume *$, but that would tend to make urban legend of the tie-in, wouldn't
it?
What is true is that they both over-roast, taking everything to French,
leaving an oily sheen on even their lightest beans. It has to be said that
Peet's does a better job of over-roasting their beans than *$, but French
roast is French roast, and there are plenty of beans that lose their
identity as light as FC.
The nominal reason for the darker roasts is that a higher level of
consistency is achievable at the darker roast levels, a consistency that's
"essential" to commercial use. Essential, I guess, in the same way that
tasteless, plastic-textured tomatoes that stand up better to shipping are
essential to grocery distributors.
OK, I'll get off my soapbox now.
In any event, Starfinder (do we call you Starfie for short? :-)), we'll be
curious to hear what your dad has to say about his part in all this.
Do tell!
Doug
On Mon, Dec 14, 2009 at 1:54 PM, Starfinder Stanley wrote:
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88) From: Starfinder Stanley
Well, according to Howard Shultz, the 3 Seattlites who started Starbuckies
suckled at Peet's proverbial teat in college, and were pining for some good
brew after they graduated and returned to seattle, leading to their founding
of the evil empire as a northern imitation of Peet's roastery here.
Eventually Peet sold his business, which went through a couple of owners in
rapid succession and was swallowed up by Starbuicks (I'm going to leave that
typo ---it's not your father's oldsmobile?).  Howard Shultz went to Seattle,
had his fresh roasted coffee epiphany, worked for sb's for a while, then had
his espresso culture epiphany, but couldn't get the founders to expand sb's
beyond the roastery....  So he split off to do his espresso thing, built
that up into a bunch of espresso joints, and then came back and bought sb's
from the 2 remaining founders.... one of whom split off Peet's before the
sale and continued to run it after handing sb's to Shultz.  So the fact that
Peets and sb's both overroast in similar fashion is no surprise, since the
guy that was overroasting sb's from the start took over Peet's.  What I
don't know is whether that was Alfred Peet's propensity from the start, or
just the PNW guys....  I'm sure there's someone on the list who knows the
details of Peet's predilections, and my dad will eventually email me back.
Jim, I commend your fortune ---Maybe I drank a bit too much coffee in vet
school, repeat roasts tend to be hard on the equipment!  I know at least 3
people who've killed their IR2's months out of warantee.
A couple more random coffee background tidbits...  My great great uncle
founded a company in NY that was one of the first to offer specific origin
coffee in the US ---I guess before that it was like sugar and salt ---nobody
really paid much attention to where it came from.  He thought Columbian
coffee was the best, and so that's what he sold (I'm not a big central
american fan myself, to be honest). He'd started off selling nuts in a stand
in a drugstore, so he called his company Chock Full O'Nuts.  Used to be
pretty big, but it was one of those businesses that couldn't survive without
its founder.  If anyone remembers the jingle ---that was my great great
auntie singing (at least, she was after he met her on the set of the
commercial and divorced his second wife....)
I also survived 5 years of sun deprivation in Seattle, where I became good
friends with a woman who, years before, had encouraged her erstwhile husband
to listen to a business pitch from her babystroller buddy's husband, who'd
just come back from Italy ranting about espresso culture.  Hence my
overdetailed knowledge of the history of charbucks!  Her husband didn't even
drink coffee, but he thought Howard sounded pretty enthusiastic, so he gave
him 100 grand.  Not a bad investment, irrespective of what the product
tastes like!
And yeah, it is my birthname, not a nickname....  I like it, though there
are aspects of it that resemble that song, "a guy named sue."  No, no
starfie, thanks anyway.
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89) From: Barry Luterman
Are you the son of Owsley Stanley?
On Mon, Dec 14, 2009 at 4:07 PM, Starfinder Stanley wrote:
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90) From: Doug Hoople
Hey Starfinder,
Very interesting stuff, and far-fetched enough to make us (well me, at
least) wonder if some of it's not made up.
I mean, you're the scion of the Chock Full O' Nuts family??? If it's really
true, that's a big wow. If it's not, it's a pretty good whopper.
"Better coffee a millionaire's money can't buy" goes the jingle.
Not to stray too deep into commercial coffee territory, but Chock Full O'
Nuts was the best of the supermarket brands, by far, and they had a vast
chain of retail outlets in Manhattan that pre-dated Dunkin' Donuts. In my
early coffee drinking days, before the specialty coffee revolution, Chock
Full O' Nuts, both from the supermarket and from the storefront, was my
favored brew.
btw, I was unaware that Peet's was ever owned by Starbucks, and thought that
Alfred Peet left later rather than earlier, so that historical aside that
the early *$ actually owned Peet's for a short time is total news. I'm not a
commercial coffee historian, so I wouldn't know how to validate that, but it
would be a significant revision of the commonly-known story of the two
companies.
Doug
On Mon, Dec 14, 2009 at 6:07 PM, Starfinder Stanley wrote:
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91) From: Sandy Andina
The other opened Cafe Allegro on University Way (aka "the Ave")--I can still taste those almond "beehive" Napoleons washed down with several Espresso Allegros (a double ristretto pulled into a dollop of honey and a crushed cardamom pod).  Haven't figured out how to make the beehives, but I do occasionally pull an Allegro as a change-of-pace from straight shots.
On Dec 14, 2009, at 8:07 PM, Starfinder Stanley wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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92) From: Doug Hoople
Well, good grief. Peet's was, in fact, bought by Starbucks in 1984, and
then, in 1987, Starbucks was spun off separately, with the executives
holding onto Peet's?!?!. That is, if the ever-handy Wikipedia is to be
believed.
Who knew?
Actually, who was paying that much attention? Their early histories are a
lot more intertwined than I ever knew. It explains a lot.
Thanks, Starfinder, for that bit of trivia. So I guess we should probably
give credence to your claim of Chock Full O' Nuts descendance, too. Your
auntie, really, sang the jingle?
Doug
On Mon, Dec 14, 2009 at 6:25 PM, Doug Hoople  wrote:
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93) From: John A C Despres
Doug, read "Uncommon Grounds" by Mark Pendergast, 1999, ISBN 0-465-03631-7.
That should fill in some blanks for you. It's a great history of commercial
coffee and very informative as well as entertaining.
John
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94) From: Sandy Andina
The retail outlets were lunch counters---named after their signature cream-cheese-and-walnut sandwiches on raisin bread. Eventually they offered egg salad and tuna salad--all on very thinly sliced bread.  IIRC, they made their reputation on the quality of their coffee, which was wonderful.  But if you wanted it black you had to ask for it that way. A cup of their joe began with the waitress dosing a hefty dollop of cream (real) into the bottom of a thick-walled mug before adding the coffee. (Sweetener, whether sugar, saccharin, or the pink stuff, was the only additive administered solely by the customer).  I think the lunch counters came first, then the decision to offer their canned ground coffee in supermarkets.  I went to one of their eateries all through high school (drank cocoa then, and theirs was good) and college in the late '60s through '71; my mother remembered frequenting them as far back as the 1940s or earlier.  It was never overtly specified, but the general scu
 ttlebutt was that (as with Schrafft's) no Jews were hired as waitresses (there were no waiters).  African-Americans and Latinas, but not Jews.
The slogan wasn't always "Better coffee a millionaire's money can't buy."  (A woman named Paige Something-or-Other--I'm blanking on her last name, perhaps Morton--sang the radio jingle).  It used to be ".....a Rockefeller's money can't buy," but by the time I recall listening to the jingle, Nelson Rockefeller had run for NY Gov. against Averell Harriman and won.  Perhaps the lyric switch was to avoid running afoul of campaign laws.
On Dec 14, 2009, at 8:25 PM, Doug Hoople wrote:
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Peace & song, 
Sandy 
www.sandyandina.com
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95) From: Jim Couch
Gotta admit the iR2 is a second one.....first one I got didn't die but the
only thing it would produce were either light yellowed grassy smelling beans
or
Charcoal OH yeah....TONS of smoke!
So I don't feel like I killed it. Kinda considered it D(ead) O(n) A(rrival)
The fact of not killing the second has STRICTLY to do with good luck, not
wise and rational use on my part.
Jim
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96) From: John A C Despres
Jean Martin, the (second) wife of Chock full o' Nuts founder William Black
sang the first jingle -
"Chock full o' Nuts is that heavenly coffee,
Heavenly coffee, heavenly coffee.
Chock full o' nuts is that heavenly coffee-
Better coffee Rockefeller's money can't buy."
The coffee debuted in late 1953 and within a year, rose to the third slot in
vacuum-packed coffees in New York City.
John
On Mon, Dec 14, 2009 at 10:00 PM, Sandy Andina  wrote:
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97) From: Doug Hoople
They revised the lyric from "Rockefeller' to 'millionaire' by the time they
started pitching to my generation (I was born in 1955), but the jingle was
still playing well into the 1970s, as unashamedly retro as it was by that
time. Most of the shops were really run down, hangouts for bums and drunks,
and they finally shut down the last of them in the early 80s, a few years
before the first *$ appeared in Manhattan. Still sold the can coffee in the
supermarkets, though. I think they still do, but haven't looked for years.
The middle 80s was a very bad time for coffee in Manhattan. There were a few
specialty shops, but you search far and wide to find them (I wound up
getting my coffee in a little shop all the way out in Westport, CT, of all
places).
The coffee drought was so bad that the *$ folks were welcomed into NYC like
heroes in the late 80s.
I suppose that if they revived the jingle today, they'd have to make
'millionaire' into 'billionaire.'
Doug
On Mon, Dec 14, 2009 at 7:54 PM, John A C Despres wrote:
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98) From: miKe mcKoffee
Welcome to the List Starfinder, quite the intro'! You're a welcome breath of
colorful fresh air. (I mean the word colorful in a good way, in no way
implying embelishment or deceit as some have implied.) Would love to see
some pic's of that hand cranked gas fired roaster you started on. Ok I'm
sort a fibbing, would love your dad to leave it to me in his will:-) 
If you're ever in the Pacific Northwest round abouts Vancouver Washington be
sure and let me know.
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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99) From: Doug Hoople
Doug, read "Uncommon Grounds" by Mark Pendergast, 1999, ISBN 0-465-03631-7
Thanks for the tip, John. Looks like it could be a good read.
I have to admit I don't feel particularly remiss in not knowing the whole
histories of these two companies, Peet's and *$, and I'm kind of mixed on
how I feel about them. So I follow their histories with very casual
interest. I've drunk lots of their coffee, though, so I'd be hard-hearted
indeed if I wasn't at least a bit curious.
I am intrigued, though, by the Chock Full O' Nuts tie-in, as it does fill me
with vast nostalgia for my childhood days in New York, long before the days
of specialty coffee.
So, Starfinder, do tell!
Doug
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100) From: Bob Glasscock
If he were, he would be singing the praises of "Blue" Mountain. 
Boy, talk about flashbacks!
Bob Glasscock

101) From: Sandy Andina
Do not, I repeat, do NOT take the brown acid...............unless it's just coffee.
On Dec 14, 2009, at 8:24 PM, Barry Luterman wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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102) From: Bob Glasscock
Wow, Barry, talk about flashbacks. If he were, would his favorite coffee be
"Blue" mountain? -Bob Glasscock

103) From: Bob Glasscock
I apologize for the redundancy.
Hi Starfinder...checked out your website, very impressive. As a chronic
lurker, I learn something new from this list every single day and have a
feeling you will be a great contributor.
Bob Glasscock

104) From: Barry Luterman
His father was one of my culture heroes in my hippie days
On Mon, Dec 14, 2009 at 6:56 PM, Bob Glasscock wrote:
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105) From: Tom Ulmer
I suspect it's much too late for that advice for many of us...

106) From: Doug Hoople
Hi Starfinder,
I'm finding myself in need of an explanation of sorts.
One of my forebears several generations back founded American Motors, which
isn't his most significant contribution to American pop culture. That
American Motors, in fact, pre-dated the industrial giant. It was one of the
literally thousands of little auto manufacturers that sprang up when cars
were going to be the next big thing and fortunes were to be made. Cars were
being produced mostly by hand, using techniques that would very shortly be
eclipsed by the advent of the assembly line. That early American Motors fell
victim and was out of business by the time the big one came onto the scene.
No, the most significant contribution of that early American Motors was that
it was one of the places where a young designer/engineer named Louis
Chevrolet made his bones. By the time he left, Chevrolet was already too big
for the place, but he gained a substantial slice of his formative experience
there.
Why am I telling this story? Because I've been accused of making it up any
number of times. When you have a remarkable bit of family history to tell,
especially if there's no other obvious corroborating information nearby
(different last name, no sign of a trust fund), the first response is quite
often skepticism. That's OK, too, because there are a lot of people who do
make stuff up, so getting past an early screen of skepticism is just part of
the process.
That's a long way of saying I'm sorry if my "early screen of skepticism"
appeared harsh, especially over the Internet, where the intended fun of the
challenge gets filtered out. If you really are directly descended from the
family that brought us Chock Full O' Nuts, then you're coffee royalty, and I
have a special place in my heart for the bit of pop culture that your
forebears contributed. Chock Full O' Nuts was my top coffee for years when
it was one of the only drinkable brews available, and I was a regular at the
Manhattan shops even after they started fading. A bit of New York City
history disappeared when they shut their doors.
In any event, welcome once again to active posting on the list.
Doug
On Mon, Dec 14, 2009 at 6:25 PM, Doug Hoople  wrote:
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107) From: J.W.Bullfrog
Can you post pictures of your Dads roaster?
On Mon, Dec 14, 2009 at 2:36 PM, Starfinder Stanley wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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108) From: Starfinder Stanley
Sitting down this morning with a cuppa (slightly overroasted) kona foamed up
with straus heavy cream and a splash of goatmilk (if you ever want to really
confuse someone about a varietal, slip a little splash of good (not goaty)
goat milk into the mix --adds a very interesting dimension, with a much
brighter flavor than cow....)
And holy cow, seems I made a bigger splash than I'd intended with my intro.
I wonder whether this conversation is wandering far enough afield that it
deserves an OT appended to the title?  I'll try to stick to the coffee
related subjects....
Here's my dad's response on Alfred Peet:
Don't blame Alfred, it was a defective culture in Seattle.
No, Peet taught me to roast a beautiful medium.  He was appalled at what the
Seattle boys did to his coffee.   When he ran it, the coffee was NEVER
burned- even his French was lighter than Starbucks (came later but from the
same mob of fools who bought Peet's business).
He would avoid talking about it.  He once told me my roast was too dark....
 Only Cafe Trieste does the real Italian espresso (medium) roast in the SF
area.
People used t wait in line for a full block outside his store to buy his
superb roasts.  Within a month of the sale, no line was long enough to fall
outside.   Shame, really.
I was told that the Seattle area had a tradition of destroying coffee for a
long time prior to the Peets purchase.
THere you have it.  Slander and libel of the poor misrepresented crotchety
dutchman, to whom we all owe a big raise of our collective cuppas in his
honor.....
As far as CFON scions go, I think I'm more accurately a leaf bud ---we're
talking my mom's mom's maternal Uncle Bill....  By the time I was a tyke he
was pretty darned old and infirm, and my memories of big Xmas parties at his
mansion in New Rochelle mostly revolve around their two coifed french
poodles, the humongous tree, the novelty of an having an elevator in a 3
story house, and my first taste of shrimp (blech! said the 7 year old!).  He
had 3 kids, one who I know nothing about, one who married the Irish
ambassador to the US, and the third who moved out to SF and has 4 kids and
almost a dozen grandkids (quite a character in her own right, that one).
I'm a side branch on a side branch on a side branch from Uncle Bill's tree.
No time for Uncle Bill stories today, though.
I've been told aspects of my life strain credulity before.... never due to
Uncle Bill, though....
We'll leave my paternal tree's fruit alone as being rather OT from
coffee....  Actually, he's growing his own rather tasty coffee beans these
days....
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109) From: Doug Hoople
Well, thanks for filling in the Alfred Peet details. I stand fully corrected
on my impression that he started the whole dark roast thing. I was
completely unaware of the mid-80s takeover, and even less aware that Peet's
was a really good place for coffee before that.
 It explains, to a certain extent, the leftover good will and higher opinion
of his outfit, even after 25 years of abuse.
As I mentioned earlier, I was repeating the received wisdom of what was
commonly held among those who only paid casual attention. I didn't make any
of it up, so this relatively major correction has a long way to travel to
make things right outside cognoscenti circles.
I apologize to his spirit, his heirs, and to those who knew his coffee when
it really was the good stuff!.
Thanks, Starfinder, for cluing us (or, at least, me) in. The truth is always
stranger (and more interesting) than fiction!
Doug
On Tue, Dec 15, 2009 at 10:18 AM, Starfinder Stanley wrote:
<Snip>
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110) From: David Liguori
Starfinder Stanley wrote:
<Snip>
I nursed an Alpenrost for a few years of cleaning, tweaking the 
trimpots, re-attaching the thermocouple, etc. (after collecting one 
replacement on warranty).  There's someone who posts here and also 
Coffee Geek who's an expert, works for the company.  So, if you chose to 
nurse it further there should be plenty of help here.  I think the 
longevity of home roasters has greatly improved over the last few 
years.  I've been using a Gene Cafe for 3 years or so and like it, but 
there seem to be many happy Behmor users here.  The Hot Top looks 
well-built (never seen it in person) like a mini-Probat, but costs more 
than I'm ready to spend, so let me know if that benefactor is willing to 
spring for two.
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111) From: Starfinder Stanley
Good to hear that they're amenable to resurrection!  I have an electrical
engineer friend who has said he'll help with surgery on the alpenrost when
it eventually fails, so I may be tapping the list for advice when that time
arrives.  I like the drum, though the lack of visibility is a drag.  I
always thought that it would be useful to engineer an integrated
retractablesampling spoon to insert into the drum from the bean bin end
without having to open the top and lose heat (carefully avoiding the
flanges!).... that way you could quickly and easily check the beans'
progress between first and second crack.  As far as the electronics, the
company design always baffled me ---arbitrary numbers correlating to some
unspecified increments of time ---who came up with that?  I usually just
pump it up to 15; very annoying when I forget and it decides to shift to
cool just short of where I'm aiming!  Quick quick unplug replug!  It might
actually improve the roasting experience, being able to control the heat
coils, drum direction, vent fan etc individually and manually ---how much
control are you able to exert with your mods?
The HotTop seems to be the Rolls Royce of the current lot of home roasters,
my personal benefactor (aka mom) gave me a handmade Salvatore espresso
machine years ago, and I think after that I'm on my own!  The genecafe
looked interesting, but now the behmor looks more interesting, so if I do
need to repurchase while I'm frankensteining the alpenrost, I'll probably go
behmor.
My dad's hand crank (I'll have to see if he'll email me a pic) has a door on
the side that just slides open by picking the drum off the base and pulling
outwards on the central axle ---quick and easy to check the state of the
roast.  He has it rigged to a quick release hose attached to the LP gas
line.  Works wonderfully, though for smaller batches he usually pulls out a
sirocco....  We've got about a dozen of those things in the extended family,
most heavily modified but still puttering along.  Good thing we also know a
great glassblower, or we'd be out of luck (the roasting chambers are all
glass, and the originals were pretty thin walled and easily broken).
I know people liked the chockful o'nuts coffee (I've never been a big
columbian fan myself, FWIW), and the restaurants were rather popular from
that Mad Men era into the 70's.  Kind of the early fast food, but not as
fast as McDs, more emphasis on quality.  Walnuts and cream cheese ---I
didn't realize that family affectation was from the restaurants (I remember
being in a couple as a little kid).  Hmm, guess it was the other way around,
probably!  More trivia: Uncle Bill put his signature on all the cans of
coffee (they took it off after he died): William Black, president.....  But
he wasn't born William Black; his family name was Schwartz, they were jewish
immigrants from Polish Russia.  In the 30s, 40s, 50s, antisemitism made it
hard to do business as a jew, so he translated the name to sound more
'american' ---hence, "Black."  Aunt Page was a WASP through and through, and
Bill had no use for religion, as far as I could tell.
And as far as the whole SBs and Peets history; most of what I know about it
beyond what my father's told me came from reading the copy of Shultz's
autobiography he'd given my friend Carol.  Don't know that I'd have bought
it, but it was an interesting read.
On Thu, Dec 17, 2009 at 7:14 AM, David Liguori  wrote:
<Snip>
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112) From: Doug Hoople
"I know people liked the chockful o'nuts coffee (I've never been a big
columbian fan myself, FWIW), and the restaurants were rather popular from
that Mad Men era into the 70's.  Kind of the early fast food, but not as
fast as McDs, more emphasis on quality.  Walnuts and cream cheese ---I"
Starfinder,
Your Uncle Bill was ahead of the curve. Relative to the offerings we have
available to us today, what he was selling wouldn't amount to much, but he
was putting coffee in his cans that was definitely a lot better than the
low-grade robustas that the bigger consumer goods giants were putting into
theirs. He was improving vastly over the coffee culture of the time.
Colombian, you say? I never knew what it was, I only knew it was better.
Everyone else who was using Colombian arabicas was flogging the fact that it
was from Colombia right on the package fronts, and a lot of the stuff was
"espresso-roasted," which, in its perptual misuse, often means French or
Italian roast, precursors to today's pervasive abuses.
So your Uncle Bill was roasting origin-source arabicas with care, selling to
the mass (or, at least, northeast) market, and not making a huge fuss about
it.  Back in the 50s, no less, when the world was careening toward instant
coffee. He should get a medal!
Doug
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113) From: Michael Dhabolt
SF Stanley,
Welcome aboard, sounds like you've found a home.
Mike (just plain)
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