Hi everybody, What's in your roast? I've roasted 3 different batches of the workshop blend #12. I really liked the Tono Alto Blend and that one has been my favorite so far and it aged really well. Also, was watching a movie last night called Heavy Petting and the protagonist owned a coffee shop where he created blends just for you. Peter -- Sent from my Palm Pre Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Peter, It has been quiet. I just finished roasting 300g of Ethiopian Jimma in my Quest M3. Looking forward to a taste in a few days. Hank On Sat, Apr 2, 2011 at 3:16 PM, Peter Louton wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I have been trying to recreate Puro Scuro. Not sure if I got it, yet - but each batch is delicious. On Sat, Apr 2, 2011 at 1:30 PM, Hank Perkins wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I roasted 4 batches yesterday and today, up to roast #251 in my B16k. 12oz decaf Guatemala and sumatra blend Two 12oz batches Nicaragua fto And the last 11oz of Maui brought back from my vacation. that should hold me for a week... -kc On Apr 2, 2011, at 3:34 PM, "Greg's Gmail Address" wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I have been trying to get the hang of latte art for quite some time now and for me it is really hit and miss. It has been fun, and I hope that one day I can work in coffee again hopefully for a place that pays well. I know I'm dreaming, but to go to work doing something you are passionate about could be very rewarding. I was visiting my parents earlier and they had their Silvia warmed up and asked me to make them a cappa I made one for my father and one for myself, the first one I was able to pour a very nice rosetta, and the second one I tried a little harder and was able to pull off a triple rosetta! Beautiful and delicious Sidamo Maduro cappas all around. I am going to roast tomorrow and see what I have lurking in the back of the coupboard that I may have forgotten about, hottop or bbq drum? I guess it depends on how much is in those bags in the back. happy roasting, -Justin Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I got a chance to cup the two Behmor roasts of the Ethiopa Jimma and I prefer the 250 g batch over the 300 g batch. The berry flavor and acidity is better, brighter with the smaller batch. I just finished drinking a cup of the 250 g batch and I really enjoyed it. So much so, I keep thinking about it and considering making another cup. So, I guess I'll be looking at lowering my batch size again down towards 250 g. I was happy with the 300 g batch size, but it makes sense for a been like the Jimma to have a faster ramp to C1 and about the only way I can get that done in the Behmor is with load size and pre-heating (which I already do). -Chris Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Chris - what profile settings did you use? On 4/2/11, Yakster wrote: <Snip> Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
I'm using P1, but I open the door to stretch out first crack. -Chris Pecked out on my mobile phone. Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Hi Chris, Sometimes when I'm doing multiple roast, I'll put the next roast on top of the Behmor and let the radiant warmth gently warm up the beans a bit, because my storage for the green bean is closer to 55 degrees. But I'll have to try that with some of my next few roasts using 250 gram, since I'm usually roasting 330-390 grams at a time. Peter -- Sent from my Palm Pre On Apr 2, 2011 21:29, Yakster <yakster> wrote: I got a chance to cup the two Behmor roasts of the Ethiopa Jimma and I prefer the 250 g batch over the 300 g batch. The berry flavor and acidity is better, brighter with the smaller batch. I just finished drinking a cup of the 250 g batch and I really enjoyed it. So much so, I keep thinking about it and considering making another cup. So, I guess I'll be looking at lowering my batch size again down towards 250 g. I was happy with the 300 g batch size, but it makes sense for a been like the Jimma to have a faster ramp to C1 and about the only way I can get that done in the Behmor is with load size and pre-heating (which I already do). -Chris Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |
Justin, I own a coffee shop / roastery and I'm here to tell you if your "pouring a very nice rosetta" You have the hang of it. Unless of course your hoping for a "monkey on a bicycle" <];^) A joke a customer throws at me. Serious though, if you want a rosetta every time you need to do this every day and you will get it down. If you can do a couple rosetta's back to back I would hire you any time. Sadly I'm not making enough at this time to pay myself much less a good barista. Don't under estimate your talents. Your ready for prime time. Best to you and don't give up if this is your passion. Cheers, Joseph On Sat, Apr 2, 2011 at 4:43 PM, Justin Schwarz wrote: <Snip> -- Joseph Robertson Sasquatch Coffee Roasters Craft Coffee Roasting by Design joe http://www.jolindas.com(360)521-3104 PO Box 451 Stevenson,Washington 98648 USA Homeroast mailing list Homeroasthttp://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20">http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comHomeroast community pictures -upload yours!) :http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20 |