[Homeroast] Is Decaf just staticy?

Joseph Robertson theotherjo at gmail.com
Thu Jul 8 00:16:15 CDT 2010


Michael,
Sure does not sound like your grinder came from Grinders R-us. I have heard
some good things about the Vario.
JR

On Wed, Jul 7, 2010 at 10:05 PM, michael kaericher <mike_kae at yahoo.com>wrote:

> It may be sacrilidge, but I think that there are factors outside of cup
> quality which affect my life and even my enjoyment of coffee.  To that end,
> I would rather my coffee ground as neatly as possible so that I don't worry
> more than neccessary about cleanup (both work surface and grinder).
>
> I think that my Vario is up to the task.  I grind my wife's decaf Donkey
> blend and see the coffee stick to the machine and push away from itself.  I
> attribute this to static. Then a couple of minutes later, I grind my
> Espresso Profundo yeilding a nice fluffy pile.
>
> Regarding water:  I have, on occassion, put a pan of water on the bottom
> shelf of my 400 degree oven.  Depending on how much water is in the pan, 10
> minutes later some may still be there.   Furthermore, if one drop were left
> in the pan one day, and two drops left another day, I would have a 100%
> difference in water volume.
> That said, I have no idea if there is a difference in water content in the
> bean after roasting.  I have no idea if a difference in water content causes
> static.  I do know that I see a difference in the amount of static using the
> same grinder minutes apart.  I cannot yet attribute that to the decaf bean
> or some difference in roasting.
>
> -Mike K
>
> --- On Wed, 7/7/10, raymanowen at gmail.com <raymanowen at gmail.com> wrote:
>
>
> From: raymanowen at gmail.com <raymanowen at gmail.com>
> Subject: Re: [Homeroast] Is Decaf just staticy?
> To: "A list to discuss home coffee roasting. There are rules for this list,
> available at http://www.sweetmarias.com/maillistinfo.html" <
> homeroast at lists.sweetmariascoffee.com>
> Date: Wednesday, July 7, 2010, 11:08 PM
>
>
> Over 150°F, 200°, 250, 300, 350, 400°, 450° F roasting temperatures, would
> you really expect to find many water molecules hanging back in the coffee
> bean matrix?
>
> The coffee could be decaffeinated with dried camel dung.  It would be 100%
> decaffeinated, as far as I am concerned.  I'd never get any caffeine from
> it, and after subjection to the roasting temperatures, most of the water
> would have left the beans too.
>
> Hot tip: Moisture Content and static charge are the least of your problems
> if your grinder came from Grinders-R-Us.
>
> What does static charge do to the cup? I'll look for the fault with that
> information.
>
> Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
>
> Got Grinder?
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