Well, I spoke too soon: somebody must have placed their Technivorm KBTS order seconds before mine, yet I still got the order confirmation, Unfortunately, SM's just wrote me saying that the confirmation was in error, because it was sold out before I placed my order. Easy come... (Of course, that begs the question: why did my order go through when it was sold out? After all, I clicked on the new i-Roast 2 and used i-Roast and got the "sorry, sold out" message). So I have a question: they are sold out of new KBTSs too, but have the Moccamaster and KB 741. Should I wait for more KBTSs or buy one of these two and decant into a thermal carafe? Sandy www.sandyandina.com |
Sandy Andina wrote: <Snip> Dang here, too. I got the same message. Who's the lucky one? <Snip> Since even the sale price was a bit above my budget, I'll have to wait anyway so I'll wait for the KBTS to come back in stock if I don't find something else local first. -- tom_p pfau --http://nbpfaus.net/~pfau/ |
--Apple-Mail-57-594136645 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed Same thing I decided to do. And I also decided to go for a new i- Roast 2 instead of the "bad box" new Z&D--don't need the sampler pack anyway. Nobody local carries the KBTS; Intelligentsia has the KB-741, but for the same price as SM-plus-shipping. With my current i-Roast running so hot of late, it'll become my backup or dark-roaster. On Jan 20, 2006, at 9:35 PM, Thomas Pfau wrote: <Snip> Sandy www.sandyandina.com --Apple-Mail-57-594136645 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 Same thing I decided to do. And = I also decided to go for a new i-Roast 2 instead of the "bad box" new = Z&D--don't need the sampler pack anyway. Nobody local carries the = KBTS; Intelligentsia has the KB-741, but for the same price as = SM-plus-shipping. With my current i-Roast running so hot of late, = it'll become my backup or dark-roaster. On Jan 20, 2006, at = 9:35 PM, Thomas Pfau wrote: |
I've been using the iRoast2 for several months and like it. You can store up to 10 roasting profiles. Other than that, it's probably pretty much the same as the iRoast1. I usually roast City/Full City and it's done well so far. Just have to watch the roast and hit the cool button when it feels right. For the roasting exchange, I roasted Uganda Bugisu and Sidamo for Tom Ulmer. He might be a good "independent" reference for how the iRoast2 performs. It doesn't quite measure up to the SC/TO setup, but it's a good alternative. Probably just personal preference. I'd also recommend just getting the TV KBTS. After a couple of months of use, I'm very happy with it for all the reasons folks have said before. The carafe keeps the coffee hot for several hours. Pouring coffee between containers will cool it down a little, if that's a factor. Brent On 1/20/06, Thomas Pfau wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip> -- Brent Roasting in an SC/TO & i'Roast2 |
Dang here too... I just got an email from Maria that I actually didn't get the I-roast2. They really are great little roasters. Gregg On 1/20/06, Sandy Andina wrote: <Snip> |
"...decant into a thermal carafe..." Yes, indeed- well, close, Sandy. I babysit the KB 741 about as Tom describes. A preheated 1.9L flower airpot will keep a couple of 10-cup pots hot for hours. To save cone filters, I brew the second pot by cascading with the first pot= . I decant the first pot. grind 30g of beans on top of the first grounds in the filter, top off the reservoir again and hit the switch. I set the Mazzer to 42 on a scale of 0-100 (4.2 of 0-10.0), and it's about = a wheel-to-wheel race with the resistance of the additional grounds vs the rate of hot water infusion. I thought it might be a bad idea until I tried it. The flavor is no less than "fresh grounds for each pot." This could be contracted to 600mg fresh coffee grounds to each 30mL hot H2O and repeated five times for a cup of coffee. You could subdivide the proces= s infinitely- the Calculus. On 1/20/06, Sandy Andina wrote: <Snip> As you surmised, it was a question of timing- Microseconds, Sandy. The Orde= r Confirmation is just a communication from one computer to another. If it becomes a legal contract, they might have to abandon the electronic flea market. Sad. Cheers -RayO, aka Opa! The Empirical Barista- if it doesn't taste good, don't drink it. Blame it o= n the Grinder- -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Wichita WurliTzer |
On 1/22/06, raymanowen wrote: <Snip> If <Snip> ea <Snip> Nah, they would just need to use an ACID compliant database... The idea with these is that what you mentioned would be impossible through the use o= f various kinds of access locks or multiple copies of the data where it is being accessed by more than one client. Hmm.. Coffee.. So I stay on-topic, let me share an experience I had with = a Tanzanian Peaberry roasted by a local roastery here called "Misha's." I unfortunately let it sit for 7 days in a lined paper bag before trying some= . (It was headed for the office but I got too sick to bring it in for the whole week). The coffee smelled really good when I bought it, but after only 7 days it smelled much worse than the much older Starbucks it replaced in my grinder's hopper. The coffee aroma was almost gone and a nutty-cardboard smell remained. Brewed, it actually doesn't taste horrible. I know that coffee deteriorates after the initial roast, but dang. Is there something Starbucks does chemically to their beans to keep them smelling good for longer? Because I've /never/ had whole bean undergo such a dramatic change. The TP was roasted probably about a City Roast.. -- Steven Hay hay.steve -AT- gmail.com |
--Apple-Mail-21-741134327 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset -ASCII; delsp=yes; format=flowed I think that the darker roasts do actually hold their flavors longer, which could be one reason Starbucks roasts so dark--take a look at the pull dates on the bags (darn sobering, if you ask me--more sobering than a pot of double-strength black coffee after a bender). On Jan 22, 2006, at 3:20 PM, Steve Hay wrote: <Snip> Sandy Andina www.sandyandina.com --Apple-Mail-21-741134327 Content-Transfer-Encoding: quoted-printable Content-Type: text/html; charset O-8859-1 I think that the darker roasts = do actually hold their flavors longer, which could be one reason = Starbucks roasts so dark--take a look at the pull dates on the bags = (darn sobering, if you ask me--more sobering than a pot of = double-strength black coffee after a bender). On Jan 22, = 2006, at 3:20 PM, Steve Hay wrote: |
On 1/22/06, raymanowen wrote: <Snip> Nuts! WAIT A MINUTE- let's get the math straight first! The TechniVorm is using 4oz coffee cups 30g coffee ground into the cone- -> 10c brewed coffee 30g/ 40oz coffee 3g/ 4oz coffee cup (1/2 c H2O) That's the best resolution for my little scale and liquid measures Previous math wouldn't hold water- ignore Cheers -RayO, aka Opa! <Snip> |
Sandy, I also wanted the KBTS but SM was out of them and I considered the Moccamaster. After several days I finally decided that it was the Moccamaster for me and was about to place an order when I was surprised by the KBTS becoming available. This was around the end of Nov/beginning of Dec. I've been using the KBTS since I returned from a cruise Dec. 17 and am pleased beyond words. My advice is wait it out. I don't think you will be sorry that you did. Jerry Sandy Andina wrote: <Snip> |
I have the MM. I like it because it has more volume. I use a carafe. There is no reason to wait. Kit <Snip> |
Thanks, Jerry! I feel confident my patience will be rewarded. On Jan 26, 2006, at 2:12 PM, Jerry Procopio wrote: <Snip> Sandy www.sandyandina.com |
Kit, Do you brew into the carafe or decant? On Jan 26, 2006, at 3:41 PM, Kit Anderson wrote: <Snip> Sandy www.sandyandina.com |
Decant. A smaller volume than the MM means I would have to make two pots every morning. Not that it is that hard to brew coffee, I just don't see any advantage to brewing less coffee just to have it go into a thermos. Kit Sandy Andina wrote: <Snip> |
All singing together: "Some Decanted Evening..." Hit theme song from the off-off-off-Broadway musical: 'Days of Romilar and Roses' Cheers Jim |
Or... "Decant Stop Loving You" Kit Jim Mitchell wrote: <Snip> |
ouch--go to your room! On Jan 26, 2006, at 9:41 PM, Kit Anderson wrote: <Snip> Sandy www.sandyandina.com |
"Thermos be some way out of here," Said the joker to the thief.... On Jan 26, 2006, at 9:41 PM, Kit Anderson wrote: <Snip> Sandy www.sandyandina.com |
whoops--I meant "Thermos be some kinda way outta here." On Jan 26, 2006, at 9:41 PM, Kit Anderson wrote: <Snip> Sandy www.sandyandina.com |