From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Brett Mason Sent: Tuesday, July 25, 2006 9:13 AM Franlky any bean, roasted any way at all in a popper, will out-perform any bean bought in a coffee shop. <Snip> I understand the sentiment, yet disagree for many reasons. There are coffee shops that do an excellent job roasting high quality beans. And not roasting ala *$ dark but Artisans of their craft. Many roast date their roasts too. One I know of even donates any beans over week post roast to shelters. OTH many popper's roast too fast to do a decent light roast (like City) without modifications. Even most stock made for home roast appliance air roasters roast faster than the fluid bed design by Sivetz. (10 to 15min range) As I understand it the original purpose behind fluid bed roasting wasn't for a faster roast but for a cleaner less smoky roast. Absolutely popper home roasts "can" be superior to many if not most coffee shops and possibly match the best. Even a fresh mediocre home roast superior to about all that stale grocery store aisle bin or shelf bagged coffee. But a bad home roast is still a bad home roast. Any over roasted end of 2nd going for 3rd "OOOooopps got away from me" home roast will still be over roasted, carbony and or ashy and a too fast light roast uneven through out the bean itself very often grassy or grainy. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. |
Let me rephrase... There are some coffee shops that do not compare with home roasted coffee. You pick the percent: home roasted coffee is better than 1% of the coffee shops out there home roasted coffee is better than 5% of the coffee shops out there home roasted coffee is better than 10% of the coffee shops out there home roasted coffee is better than 20% of the coffee shops out there home roasted coffee is better than 30% of the coffee shops out there home roasted coffee is better than 40% of the coffee shops out there home roasted coffee is better than 50% of the coffee shops out there home roasted coffee is better than 60% of the coffee shops out there home roasted coffee is better than 70% of the coffee shops out there home roasted coffee is better than 80% of the coffee shops out there home roasted coffee is better than 90% of the coffee shops out there home roasted coffee is better than 95% of the coffee shops out there home roasted coffee is better than 100% of the coffee shops out there For me, it's better than 95% of the coffee shops out there. As a standard, I always purchase and taste an espresso from the shop. Then I'll try their brewed coffee. I am usually disappointed twice... Your mileage may vary, Brett On 7/25/06, miKe mcKoffee wrote: <Snip> -- Regards, Brett Mason HomeRoast Zassman |
What this signifies, though, is that such coffee shops are not owned and operated by coffee lovers, but by business people who understand a sale as a commodity transaction -- not an occasion to share one's pride in achieving an artisinal roast and a crafted brew. I would suspect that THIS is why so many home roasters can produce so many good cups, relatively as you say. Having said that, there are some yahoo home roasters out there, too. Good grief. - S On 7/25/06, Brett Mason wrote: <Snip> |
From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Scott Marquardt Sent: Tuesday, July 25, 2006 4:14 PM <Snip> and operated by coffee lovers, but by business people who understand a sale as a commodity transaction -- not an occasion to share one's pride in achieving an artisinal roast and a crafted brew. <Snip> Unfortunately all too true. A few years ago I attended a CoffeeFest workshop about beginners espresso. What it turned out to be was the vast majority in the audience were looking to "cash in" on the espresso biz' and didn't know the first thing about espresso. At least they went somewhere to get some information! Here's a scary CG post that illustrates the seemingly all to common approach some take:http://www.coffeegeek.com/forums/espresso/machines/243787Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. |
From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Brett Mason Sent: Tuesday, July 25, 2006 2:06 PM <Snip> As a standard, I always purchase and taste an espresso from the shop. Then I'll try their brewed coffee. I am usually disappointed twice... <Snip> You're either braver than me or a masochist! I kind a follow the adage fool me once shame on you, fool me twice shame on me. Truth be told most places I'll first have a look around and observe, if it seems to warrant a try I'll usually first ask a question or two like do you pull ristrettos, if yes then ask them how, 9 times out of 10 I order nothing. Life's too short to drink bad coffee. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. |
On 7/25/06, miKe mcKoffee wrote: <Snip> That guy seemed interested in learning more and improving his product. What better way to do that then get started? To me, I got the impression he dove in head first and was now preparing to swim. -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it." |
This is a multi-part message in MIME format. Yes he dove in and now is looking to learn how to swim. Agreed he's looking to improve what is currently a terrible operation. My point how many espresso beverages have been and will be served to folks with coffee ground walking into the grocery store and grinding in advance for the espresso stands use? And stale grinds not dialed in for the shots just one small factor in pulling decent shots. Buying a espresso business with zero knowledge of espresso because it sounds like a "good investment" does not yield a good cup. That is my point of why there is so much crap served as espresso out there. Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm Ultimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. From: homeroast-admin [mailto:homeroast-admin] On Behalf Of Steve Hay Sent: Wednesday, July 26, 2006 3:48 AM On 7/25/06, miKe mcKoffee wrote: information! Here's a scary CG post that illustrates the seemingly all to common approach some take:http://www.coffeegeek.com/forums/espresso/machines/243787 tinfo.html#personalsettings That guy seemed interested in learning more and improving his product. What better way to do that then get started? To me, I got the impression he dove in head first and was now preparing to swim. -- Steven Hay hay.steve -AT- gmail.com Barry Paradox: Consider k to be the greatest element of the set of natural numbers whose description require maximum of 50 words: "(k+1) is a natural number which requires more than 50 words to describe it." |
On 7/26/06, miKe mcKoffee wrote: <Snip> Which is very likely why so many people will say "Oh, I don't like espresso!". Likely they never actually had a properly made espresso. Without all the necessary components being present, INCLUDING a trained and motivated barista, it is all but impossible to get it right. Not just "consistently", but "ever". Safe Journeys and Sweet Music Justin Marquez (Snyder, TX) |
To bring this around full circle, maybe my first point was correct:
"Frankly any bean, roasted any way at all in a popper, will out-perform
any bean bought in a coffee shop."
There are a minute handful of shops, somewhere other than where I have been,
that defy this statement. But as a rule, it holds.
Brett
On 7/26/06, Justin Marquez wrote:
<Snip>
--
Regards,
Brett Mason
HomeRoast
Zassman
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