<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> L&B, It's e-x-c-i-t-i-'n ... ahhh the anticipation. I'm finally roastin' outdoors on the deck again since the weather's warmed up. Nothing like sitting back, enjoying the roast aroma and knowing that you're making the best coffee in "your world". Have fun, enjoy, come back and tell us all about it! Coffenut :^) |
Wouldn't it be great if you could bottle the smell of the coffee being ground?? Talk about a room deodorizer!! |
If you enjoy the bold roast aroma too much, don't you kinda get disappointed with more delicate aroma of the brewed coffee? Just a quick thought... -- Ryuji Suzuki "I can't believe I'm here. People always say that I'm a long way from normal." (Bob Dylan, Normal, Illinois, 13 February 1999) From: "coffenut" Subject: +RE: (Your first Roast) Date: Fri, 23 Mar 2001 17:22:49 -0500 <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I could probably be accused of enjoying the aromas too much. Some people even find the roast aroma a bit unpleasant, but it's not even close to the aroma from the beans after a day or so rest. The you have the more delicate aroma of the brewed coffee to reward you as the first sip is taken. All in all, I'd say that each aroma has it's own unique place in making home-roasting one of the most satisfying nasal experiences... Coffenut :^) <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I can hear it now... Gilda: Wat's that smell? Irving: Oh isn't it wonderful? Gilda: Smells a bit like coffee doesn't it? Irving: Yes, its my new Renuzit "After the Roast" deodorizer. Coffenut :^) <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
I hope you understand that I had no intention of accusing anything. Indeed, drinking a cup of espresso while my kitchin is still filled with lots of roast aroma is really satisfying. (But the bean for espresso should have been roasted a few days before, as darker roast should be degased and desmoked for a couple of days.) -- Ryuji Suzuki "I can't believe I'm here. People always say that I'm a long way from normal." (Bob Dylan, Normal, Illinois, 13 February 1999) From: "coffenut" Subject: RE: +RE: (Your first Roast) Date: Fri, 23 Mar 2001 17:45:00 -0500 <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
At 04:34 PM 3/23/01 -0600, you wrote: <Snip> During the coldest weeks of winter i would bag my spent coffee grinds rather than brave the cold and snow to throw them in my compost heap, it may sound odd but each time I opened the bag to add more grinds to it I got a fantastic aroma from it. Eventually I would leave the bag opened on my counter top. Mick homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Funny, but if I don't empty my knockbox for even a day, it smells really nasty, like a stale ashtray. Seems to me that the espresso extraction process leaves all the nasties in the puck, giving you only the best the bean has to offer in your demitasse. Regular coffee grounds have a totally different smell, more like the actual coffee. Chris homeroast wrote: <Snip> Get your own FREE, personal Netscape Webmail account today athttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://webmail.netscape.com/homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Good Luck on the First Roast! Make sure that after it has cooled to put in in an air-tight container. My wife is a Tupperware Manager, and I just love my "coffee station" for storing my fresh roast!. Wait about 2-3 hours after the roast and then open your air-tight container and inhale some of the greatest coffee smell you have ever experienced! I really enjoy starting my morning smelling my beans before grinding and brewing! By the way, I love the CRs and am getting to know the Guatemalan coffee's too! I have been enjoying a blend of one third Yemen with 2 thirds aged Sumatran. Talk about a Mocha-Java!!! :) My problem is that I am out of Yemen and aged Sumatran again. It is hard to justify another order when I have close to 50lb of green just begging to be roasted and enjoyed. The dilemma in this hobby (obsession) is knowing what to roast next. I already know that it is going to be some of the new arrivals that are suppose to be here on Monday! So, what do I do? I need to roast tomorrow. Do I roast the new African that hasn't been tried or one of the half pounders that Tom sent, or my favorite Uganda Bugesu that I have over 20lbs of? Sure is nice to have these kind of problems. Thanks for all the great selections Tom! Les (just a mouse click away from Sweet Maria's) P.S. Do I use my Precision or my free Poppery that did 5 oz of Bugesu to perfection? Ah so may questions! Welcome to homeroasting. At least you won't have the problem of what can to buy in the store anymore! :) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
From: "Les and Becky" Subject: Re: +RE: (Your first Roast) Date: Fri, 23 Mar 2001 18:03:16 -0800 (entire text omitted) Here's some of what I think. For storing roasted coffee, I would use glass or stainless steel container but not plastic ones. Plastics absorb and adsorb chemicals, possibly including those components of roasted coffee. If you have to use plastic, HDPE (high density polyethylene) may be one of the best choice. I use glass jars after emptying fruit jams, because I make my bread and consume a lot of jam. I sometimes want to stock variety of beans, but I also want to stock a lot of each kind to secure the supply and know the bean well. However, among many kinds there are so many similar beans and it is not efficient to duplicate similar kinds, not just in terms of storage but also time needed to learn the characteristics of the bean. I believe I can make better blends out of stock of 5 to 7 kinds that I know very well, rather than stock of 12 or more that I probably don't understand all that well. Some beans are so versatile that you change the roast and it makes very different but also excellent result. So, I don't think I have to know all those exotic names. Of course, if you are selling bean to picky customers, then the story is different. I think any reasonable people doesn't want to stock a lot of photographic films (unless you are a serious photog and calibrated everything for specific emulsions) or casette tapes because you know the technology is advancing. Is coffee firms' technology advancement improving the taste of coffee? (Or like the taste of ketchup, it won't change?) I don't know. But I guess the change is very slow compared to factory made products. How the beans change as they age? My guess is that, assuming everything else held equal, washed beans especially those with high tone taste are often faster to fade. Largely unwashed varieties of certain characters are more likely to enhance its taste over time. (But you have to watch out for temp, humidity, etc, just as you age wines.) Coffee retailers are always working hard to find some good ones anyway. And every year some excellent new crops come out. Do I want to keep drinking the same coffee forever? Probably not. I think my taste gradually change also. So, I think it may not be a bad idea to stock up only the amount I consume in one year... Even if I were rich, I wouldn't collect coffee :-) Thinking hard not to buy too much bean now... same dilemma... -- Ryuji Suzuki "I can't believe I'm here. People always say that I'm a long way from normal." (Bob Dylan, Normal, Illinois, 13 February 1999) homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |
Yep, I do understand...it was more of a confession of a coffee lover and everything about it from bean to cup than anything else. My wife and daughter don't care for the roast aroma at all and find it a bit pungent. So, when I'm roasting indoors with my homemade smoke vent to the outside (via the kitchen window), I have to step out back to get a good whiff for myself. Gotta admit I've been inspired by Jim Gundlach's over the fire roasting method and may have to find one of those baskets he uses. His roast a pound and grill a steak thinking really sounds good to me. Coffenut :^) <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast |