First I am getting ready to place my first order for green beans. I was wondering about input on if it is better to buy the intro sample pack or a couple of pounds of one kind? If so what would be the best for first time roaster. I plan on using them with a cone filter and a espresso maker. The next question is more of a comment with a request for comments. My roommate picked me up a Briel Indo Espresso maker at a thrift store yesterday. (new in the box for 10 dollars) can I use the same bean but change the roast? Any comments on the Briel machine? Dean Want to help when a kid is missing?http://fourthekids.org |
Dean Powers wrote: <Snip> I would say sample pack. Or if one bean, then a mild central or southamerican to experiment with. <Snip> You can use single origin beans for espresso, however, most will agree that for espresso a blend will be better. For espresso it is not the roast which makes it espresso, it's the preparation. There are dark and light roasts (as well as different roast degrees within a blend) for espresso. It is a matter of preference. Richard -- Richard Schwaninger "Consider what you want to do in relation to what you are capable of doing. Mounainteering is above all a matter of integrity". Gaston Rebuffat |
Dean, You will hear a fair amount of conjecture when it comes to roast styles and roast application. (drip vs. espresso vs. press vs. moka vs. vacuum vs etc). If you're going to settle in only two brewing methods (drip and espresso), I would suggest one pounders of a handful of varieties. For espresso, for example, a BASE, and ENHANCERS. Your base could be a Colombian or Brazilian and your enhancers Central Americans and Africans. Centrals I'd recommend: Costa Ricans, Guats, and Panamanian. Africans: Ethiopians, Ugandan, and possibly a Tanzanian. This allows you to take any one of those beans and drink them singularly in drip, or blend if you should so choose. As far as roast style goes, this is entirely up to your palate. Some of us prefer darker roasts for both drip and espresso. Some prefer lighter. Some prefer a light roast for drip but a dark roast for espresso. Some prefer vice versa. That's why I think 1 pound of each will do you well. And should you not like a particular bean depsite roasting it one way or another, 1 pound will be gone and done with soon enough. My $0.02, Gonzo ps- if you have questions about your espresso machine, once you get settled in to using it frequently, there are some great FAQs available. Deja search the alt.coffee newsgroup for their locations/owners. |
<Snip> Check product reviews here:http://www.coffeekid.com/reviews/mas |
Dean,
I recommend the sample pack plus a pound of the Monkey Blend.
Jim Gundlach
roasting in a wok
on a wood stove
to grind in
a Solis
to brew in a
Coffee Gaggia
<Snip>
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Hey all! Since my POS Rosto has worked for all of 2 months since Jan 2003 (and Steve doesn't return e-mails or calls), I've given up and am trying whirly-pop until the new I-Roast comes out. 1) Is there any information about when the I-Roast will be in? 2) What's the best way to cool beans that come out of the whirley-pop? Thanks a million! Do you Yahoo!? Win a $20,000 Career Makeover at Yahoo! HotJobs http://hotjobs.sweepstakes.yahoo.com/careermakeover |
<Snip> I had always just dumped them between two colanders outside once I finished the roast (I roast outside on my grill's side burner so I'm out there anyway) although sometimes on a windless summer day I'd have to put an electric fan outside to get enough cooling so that I didn't have to dump them back and forth more than a couple dozen times. With the new "whirley-pop" that Tom's selling I can roast more beans per batch and cooling the result was taking too many back and forth cycles - I was getting tired and bored. So lately I've been setting up a sheet pan in front of an electric fan and dumping the beans out onto it so that they're in a big, spread out layer. Stir them around a few times to get all the beans into the air flow and to help release the chaff and I'm done. |
That is the manual roaster right? I just dump them back and forth between two steel mesh colanders. |
Craig Shields wrote: <Snip> May, June, July, August, September, ... 2003, 2004, 2005, 2006 .... Pick the month and year that makes you the happiest. It won't be right, but you will be 'the happiest'. Ben <Snip> -- Ben Treichel Program Manager S.E Michigan SwRI 248-232-7365 (o) 248-935-6845 (m) |
So - any takers on who gets out first - Longhorn or I-Roast? On Monday 10 May 2004 10:51 am, Ben Treichel wrote: <Snip> |
On May 10, 2004, at 2:36pm, Wandering John wrote: <Snip> Do they have to work or just be released? If they have to work, the II-Roast (that's version 2 that will also be approved for nautical use) will be first. If they just have to be released, it's anyone's guess. John Blumel |
Thanks to all who responded. Hopefully this will get me through the dark days until either the I-Roast comes out or Steve from Brightway starts returning e-mails. I'm not holding my breath for either! :) Do you Yahoo!? Win a $20,000 Career Makeover at Yahoo! HotJobs http://hotjobs.sweepstakes.yahoo.com/careermakeover |
Thanks to all who responded. Hopefully this will get me through the dark days until either the I-Roast comes out or Steve from Brightway starts returning e-mails. I'm not holding my breath for either! :) Do you Yahoo!? Win a $20,000 Career Makeover at Yahoo! HotJobs http://hotjobs.sweepstakes.yahoo.com/careermakeover |
Dark Days? If I recall correctly you are roasting with a manual popper? I am using a steel Back to Basics Unit and the roasts are easily controllable and fantastic. I have an I roast ordered but it will have to go some to beat what I'm producing with the manual popper on a cook stove. I have some wonderful profiles and roasts that usually produce the 1st crack at 13 minutes. No stalling, just a very deliberate climb of temps. This is a great method. It is a hands on method that teaches you a lot about roasting. Good luck. Dave Echelbarger |
This is a multi-part message in MIME format. Yeah man From: homeroast-admin [mailto:homeroast-admin] On Behalf Of DEchelbarg Sent: Monday, May 10, 2004 2:55 PM To: homeroast Subject: Re: +Re: 2 Questions Dark Days? If I recall correctly you are roasting with a manual popper? I am using a steel Back to Basics Unit and the roasts are easily controllable and fantastic. I have an I roast ordered but it will have to go some to beat what I'm producing with the manual popper on a cook stove. I have some wonderful profiles and roasts that usually produce the 1st crack at 13 minutes. No stalling, just a very deliberate climb of temps. This is a great method. It is a hands on method that teaches you a lot about roasting. Good luck. Dave Echelbarger |
About how long does it take to cool beans to room temp using the two colanders? Thanks, Felix |
I'm guessing two minutes -- maybe less. Usually just walk around the yard pouring back and forth. Really easy way to get rid of the chaff. Just blows away. |