HomeRoast Digest


Topic: New profile experiments -- not by time/temp but by development (3 msgs / 47 lines)
1) From: jim gundlach
On Wednesday, August 13, 2003, at 12:59  PM, Tom & Maria (SweetMaria's 
Coffee) wrote:
<Snip>
Except the wok version.
Jim Gundlach
La Place, Alabama

2) From: Peter Barnes
I was going to chime in on this as well.  It is simply unbelievable how 
much I have learned about roasting coffee in a few weeks after switching 
over to the wok from the rosto.  while perhaps less "scientific" than 
before, I have much more control over the process, and I have been 
noticing fins shades of difference between levels of roasting that were 
never there before (for me).
cheers
peter
jim gundlach wrote:
<Snip>

3) From: HeatGunRoast
Yah, yah.  We are learning about the process.  But don't forget the fun!  It's more fun, guys. (I don't really know that since I've never plugged in a roaster in my life.  Doesn't matter).  Stirring with nothing between me and the beans is great because . . . I like it.  (And that won't be the last circular reasoning you'll hear from me.)
Martin
Peter Barnes <pbarnes> wrote:
I was going to chime in on this as well. It is simply unbelievable how 
much I have learned about roasting coffee in a few weeks after switching 
over to the wok from the rosto. while perhaps less "scientific" than 
before, I have much more control over the process, and I have been 
noticing fins shades of difference between levels of roasting that were 
never there before (for me).
cheers
peter
jim gundlach wrote:
>
> On Wednesday, August 13, 2003, at 12:59 PM, Tom & Maria (SweetMaria's 
> Coffee) wrote:
>
>> and is one of the things sadly missing from home roasters.
>
>
> Except the wok version.
>
> Jim Gundlach
> La Place, Alabama
>
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