HomeRoast Digest

Topic: Tom, please supply 'disgusto' on bulk. (12 msgs / 328 lines)
1) From: Ben Treichel
The people who responded to this email would appreciate if you would buy 
a bunch of disgusto for use in testing homebuilt roasters. We promise we 
will not brew any of this stuff for coffee; except those who insult our 
good cups.
We would be willing to pre-order (pay before you purchase) either a 1/4 
half, or full bag (or how ever its easy for you) and NEVER mention your 
name in conjunction with the purchase.

2) From: Dan Bollinger
UPS from CA to Indy is $60 for a full bag.

3) From: Gene Smith
I was wondering about that.  I'm not a full-on tree hugger, but I do get
concerned sometimes about all the unnecessary trucking around of goods we do
in this culture.  Maybe we should attack this regionally.  I live in
Houston, and, being a port city, coffee is coming through here by the ton.
There are also some small commercial roasters - not necessarily of the
"gourmet" type.  Maybe we should look for nearby sources for calibration
beans (I like that designation!) and then see if we can't distribute them
less expensively and less wastefully to folks near us who want some.
So, if I manage to find some cheap local beans, do I have any fellow
Homeroasters in the greater Houston area?
Gene Smith
riding the wild learning curve in Houston

4) From: Ed Needham
I'd think a roaster in Indy might have a bag of beans he is not fond of and
would gladly let it go for cheap.  Save the shipping and load it into a
pickup truck.
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

5) From: peter zulkowski
Hope this is not out of line, but there are some full bags of green 
Colombian on ebay for .95 a lb.
I checked on shipping, the 77 lb. bag to LHC is about a buck a pound 
from Miami.
So that means you get experimental green coffee for less than two bucks 
a lb. delivered. Not too bad really. Of course Tom sells his Disgusto 
No matter how bad it is to start with, or how you manage to wreck it 
trying to roast it, it will still taste many times better than anything 
you buy in a can at the grocery.
At least that has been my experience.
That is way too much coffee for me as I still have 15 lb of my original 
25 lb. of Mexican Altura and wow have I learned a lot with it! And had 
some wonderful coffee besides :)
Thanks to SM and everyone on this list :)
Happy Holidays,
Ed Needham wrote:

6) From: Ben Treichel
Thanks Peter,
Another roaster hooked me up with some robusto. Several of us need 
'throw away" coffee since we are building multi-pound roasters. Junk 
coffee allows us to test and tweak the roasters without wasting 2 or 3 
lbs of good coffee.
BTW, where in LHC, parents, sister, brother all live around Chesapeake & 
Jamaica. Some have been there ~ 20 years.
peter zulkowski wrote:

7) From: HeatGunRoast
I don't get it. I can imagine dumping 4 lbs of this coffee into an experimental drum
to see if . . . well, if the drum would fall off into the flames, but not many other
scenarios.  So I'm curious about your particular experimental circumstances and what
it is that you learn with this coffee.  Also, I can't see how the fact that this
$2/lb coffee is better than "grocery" coffee is a compelling reason to drink it. Say
--- peter zulkowski  wrote:
Do you Yahoo!?
Protect your identity with Yahoo! Mail AddressGuardhttp://antispam.yahoo.com/whatsnewfree

8) From: Ben Treichel
Drink it?? Obviously not CSA! The bigger rosaters are for 1 batching a 
weeks supply. For me thats about 1lb per week. But then I'm only one 
person. Then add in Holiday roasting, presents, etc. and your there.

9) From: peter zulkowski
Gosh I am new at this gourmet coffee stuff :)
Back when I was a kid I got a job as a dishwasher for a high end kitchen 
in a local country club. They had me make the coffee and my instructions 
were to dump a pound (was it Bermans?) for every 20 cups into this cloth 
bag, and then run in 5 gallons of water. Drain out 2 one gallon 
containers and pour it back through the top.
Every once in a while the chef would drop a handful of just cracked egg 
shells into the bag as well.
Gave it flavor he said.
This would last through lunch and the dregs were drained into our Ice 
Coffee container for when customers wanted that.
The same process was repeated for the evening.
We were renowned for our coffee!
When Dunkin Donuts came along, well that was good coffee. I can remember 
how fine I felt sitting at the counter there and enjoying my fresh 
Dunking Donuts coffee AND a donut that I had just spent 35 cents on for 
With free refills, what a deal.
Then they started bragging that they never let coffee stand more than 5 
minutes. Well, I could tell if they did, and I would have them make me 
fresh. I was getting fussy now ;)
We bought Dunkin Donuts coffee beans to take home for special occasions, 
and some of our friends used it exclusively, but we were happy with 
whatever was on special in a can for home use.
After clearing a neighbors driveway of snow one winter, she asked my in 
for some fresh ground Colombian, and I was hooked.
Coffee shops had opened and we could buy beans to take home of different 
varieties so we started doing that.
I found I could tell the difference between coffee that was ground in a 
whirly blade grinder and burr grinder. Even some burr grinders were 
better than others, but I had no clue why. I just new I had to find the 
best one, and scoured antique shops to find how they made good coffee in 
the past.
No more canned or instant for us.
Starbucks hit town at about the time that there was a Dunkin Donuts 
every couple of blocks, but I was not going to pay THAT much for a cup 
of coffee.
The company I worked for was bought by the outfit that owns Starbucks, 
so we started using that at work, and then they gave us some for 
Christmas, so we started using that at home for special ;) 
For daily drinking we just filled our bags with beans out of the 
specialty hoppers in the super market, and ground it at home.
Usually I rush into things that I see on late night info mercials, but 
this time I did not drag out my Master Card when the Zack and Danny's 
thing came on.
The following morning I surfed the net and found  Sweet Maria's.
Coffee had much greater depth than I had ever imagined!
Nope, I could not decide which roaster to buy, they all had drawbacks it 
seemed, or one did something another didn't etc.
In a local thrift store I found a popcorn pumper for $3.50 (advice from 
Maria) and got some cheap coffee from ebay to experiment with.
So far I have gone through 10 lb of it, and some various other from SM.
Everything I have roasted has been fine :)
My wife says I am a connoisseur but I have no finesse yet with this 
popper. To me the junk coffee I bought to experiment with is so much 
better than what I am used to that it would be foolish to throw it away. 
Someday I may look back and wonder how was I ever enjoying the crude 
results of my beginning set up, but I am not there yet.
This is a wonderful journey, this roasting coffee, and I am making the  
most of it :)
HeatGunRoast wrote:

10) From: AlChemist John
Sometime around 11:52 12/22/2003, HeatGunRoast typed:
I never planned to drink it.  These are just what I called them, 
calibration beans.  I want to calibrate my roaster, i.e. find out how it 
behaves under different loads, with different temperature inputs etc.  I 
plan on 10-15 roasts this way, just to get a feel for my roaster.  That is 
why we want REALLY cheap beans as they are going straight in the compost 
(mine are at least, or I will play with some in my espresso maker and test 
shot in the same vein, toss the "espresso").  They value is the data I get 
and the experience I garner.  I found the couple of times I test roasted 
with good beans, my stomach just knotted up with the money I was 
"wasting".  I don't need that stress 50 fold.
John Nanci 
AlChemist at large
Zen Roasting and Blending by Gestalthttp://www.dreamsandbones.net/blog/

11) From: Ben Treichel
The other thing is that 'these' roasters are two big to gain alot of 
experience with, i.e., 10 -15 roasts, without drowning in coffee, or 
having to roast once per week. Not an effective training curve.
AlChemist John wrote:

12) From: Ed Needham
I can see it.  It is a bit unnerving to start out with a $15 or $20 load of
beans in the drum, not really knowing what a full roast cycle looks or feels
like using a larger batch drum.  Not being able to see the beans is another
scary thing when the smoke begins to pour out of the grill.  The temptation
is to kill the flame and dump the beans, even though you are saying to
yourself "I really don't think it went through first crack all the way", "yes
it did", "maybe it's past second crack and I just missed it.  I better dump
before these things burst into flames".
The problem is, even with cheapie beans, the cost of experimenting would be
close to 10 bucks or more per roast, unless you get a really incredible deal
on test beans, and you're not going to want to toss those beans in the trash
can.  So you'll be drinking 3-5 pounds of mediocre coffee for two or more
weeks.  Can't even give it away for fear of tarnishing your quality
When I built my first grill drum I just jumped in and started roasting.  Of
course, back then there were no posted guidelines on where to start.  I flew
by the seat of my pants and came up with decent roasts for the most part.  I
had experience with small air roasters, and I knew the dynamics of roasting,
based on first and second crack, as well as smell and color.  I even
installed a peephole in my grill so I could shine a flashlight in there and
see the beans without lifting the lid and losing my heat.  Now I never use it
and roasting with the grill is no more stressful than grilling a couple of
pricy rib eye steaks (on my other grill).  I think it takes about three
roasts with a new drum to determine a comfort level.  After that, a basic
profile is in place, and the only thing left to do is tweak for greater
Ed Needham
To Absurdity and Beyond!
homeroaster ... d.o.t ... com

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