[Homeroast] Costa Rican City roast

Doug Hoople doughoople at gmail.com
Mon Mar 1 13:29:55 CST 2010

Hi Lynn,

Thanks for an honest account of the ups and downs of your roasting.

I go through cycles myself. I roast HG/DB, and I suspect that pan roasting
must suffer many of the same advantages and disadvantages.

I have a problem with consistency. The heat gun method gives, as they say,
total control but zero repeatability. I suppose that if you wanted to say
that 'total control' included enough control to gain consistency, then
'total control' is the wrong term, but never mind all that.

I do find myself occasionally in patches where the results aren't that
great. And it's during those times that I often wonder why I'm taking the
trouble to do this week-in and week-out.

But then, like you, I'll stumble on the right combination, and the results
are perfect. And that's when I know what it is that keeps me roasting

Glad you found your groove again!

On Mon, Mar 1, 2010 at 3:54 AM, Lynne <lynnebiz at gmail.com> wrote:

> Ed, I totally agree! It does seem like magic sometimes.
> My roasts lately have been less than perfect. No, I'm being kind to myself
> -
> I've had a few disasters. What was very frustrating - and embarrassing - is
> I had someone over to show them how I roast stovetop. In my opinion, the
> roast came out AWFUL. I sent them home with some roasted coffee (in
> retrospect, I should have given her some unroasted greens, but I knew my
> roasting *and* the pizza I was baking just wasn't turning out right, so I
> wasn't thinking straight...)
> This continued for awhile (solved my pizza problem faster, though). Then
> yesterday I roasted some Papua New Guinea Peaberry WP Decaf and some New
> Classic Espresso Blend (long story - my last order to SM's was for an
> espresso based sampler - I was using a mokapot, so it was my genius idea to
> order that since I felt the resulting brew was close to espresso. Then I
> melted my mokapot (actually, the handles - and it was the second one).
> Anyway - I knew right after (and during) roasting that these two roasts
> yesterday morning were going to be a hit. I'm drinking a mix of the two
> right now, and couldn't be happier! I hit it for both these roasts...
> *finally!!
> *(my previous roasts were turning out so bad that I started drinking them
> w/skim milk). I decided to do just what you described here. I used to roast
> too dark when I first started a few yrs ago - now I think I've been
> stopping
> the roast too soon.
> This cup is fantastic! Smooth, black - delicious. To the OP - Mark, keep at
> it. Ed is right - and the brewer can also cause the bitter taste, too.
> Lacking an espresso machine, I have found that I prefer a mokapot (as long
> as I don't forget to add the water and end up melting the handle and
> gasket,
> lol) and french press. My fp also broke awhile ago, so right now I'm
> roughing it - I make my own french press version in the pot I heat the
> water
> - after it's finished brewing, I just filter it w/a strainer. Hey, it
> works...
> Lynne
> On Mon, Mar 1, 2010 at 12:20 AM, Ed Needham <beans at homeroaster.com> wrote:
> >
> > Finding that sweet spot is the magic of roasting for me.
> >
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