[Homeroast] Finished roast color coding relevance > Is it just me?

Joseph Robertson theotherjo at gmail.com
Sun Mar 7 17:30:41 CST 2010


You had to have read the entire thread gin.
Bullseye, to us coffee roasters. it's always curiosity.
JR

On Sun, Mar 7, 2010 at 3:00 PM, g paris <pchforever at gmail.com> wrote:

> >
> > Just out of curiosity, does anyone on this list besides possibly Thom own
> > an
> > Agtron system? If not, why are *we* even discussing it here except as a
> > curiosity?
> >
>
> John:
>
> I do and frankly my beans have never matched their "menu." JoeR wanna buy
> it? Like new
> and I will still call you Joe!~!
> thegster at gmail.com
>
> This is a great discussion that I wish I had more time for right now.
>
> Honestly you cannot compare commercial roasting for the masses or mini
> masses with homeroasting coffee lovers as far as I am concerned.
>
> Mike has that super niche in the middle of this world of coffee.
> He has a coffee cafe and he actually roasts his own coffee. Yes, there are
> many
> around the country like Mike. These folks (read owner/roasters of cafes)
> are
> the
> gold in the hills between the home roaster and commercial garbage.
>
> I had a pub and cafe (read beer and wine only) and I did not have to roast
> coffee and
> still worked 18 hours a day!
>
> There is a new place in they tiny township where I live that is called
> "HeBrews" Fresh Roasted Coffee and Cafe.
>
> He does not roast his coffee. He buys his coffee and it is "shipped the
> same
> day or the next
> that it is roasted." Right. As far as I am concerned it is still commercial
> coffee. The roaster
> is in Phoenix and produces fresh roasted for tons-o-towns in Arizona.
>
> I had an espresso, they ground the beans, had excellent equipment and the
> espresso
> still tasted burnt and horrid.
>
> Hey folks I am a homeroaster what can I say.
>
> FRESH COFFEE is just that, fresh. Not roasted 4/5 weeks ago or 6/8 months
> ago.
>
> Thank god I can buy in small batches so I can have that advantage of
> tasting
> "the best coffees in the world!"
>
> Every cup can be an adventure!!!
>
> ginny
> http://homeroasters.org/php/news.php
>
>
>
>
>
> On Sun, Mar 7, 2010 at 2:04 PM, Yakster <yakster at gmail.com> wrote:
>
> > Not so sure I'd make so strong a case, especially on occasion when I
> > roast over open fire.
> >
> > Pre-roasted and ground coffee is still a relatively new thing, and
> > geared more toward convenience and profit then taste.
> >
> > You've got to pick and choose what you take, it's not all an improvement.
> >
> > -Chris
> >
> > On 3/7/10, Ryan M. Ward <silvercro_magnon at hotmail.com> wrote:
> > >
> > > Well, not to stir the pot here,
> > > I think the commercial coffee world does deserve its due credit here.
> > > Although this list is a homeroast list, there is not escaping the
> > influence
> > > that the commerical world has played in the development of coffee
> > roasting.
> > > We may not always agree with some specific influences, but where would
> we
> > be
> > > without the industry.
> > > The industry, I feel, plays the role of refining the standards and
> > > procedures and acts as the first market which creates the demand for
> new
> > > innovative roasting equipment. Do you think we would have a HotTop
> > roaster
> > > today if it wern't for commercial grade drum roasters to model it
> after?
> > > Would we have the understanding of the roasting process that we do if
> it
> > > were not for the studies of the food scientists motivated by the
> > industry?
> > > Etc...
> > >
> > > Anyway, my two cents worth... I need to run off and think about
> > Riemannian
> > > Manifolds for a little while now.
> > >
> > > --
> > > Ryan M. Ward
> > >
> > > *Note: This email was sent from a computer running Ubuntu Linux 9.10
> > (Karmic
> > > Koala)
> > > http://www.ubuntu.com
> > >
> > > **Note: This signature was placed here by me and is not
> > > automatically-generated-annoying-end-of-email-spam placed here by
> anyone
> > > other than myself. I am a Linux nut and am doing my part to support
> open
> > > source software and the Linux and Ubuntu communities by getting the
> word
> > out
> > > with each email I send, I encourage you to do the same.
> > >
> > >
> > >
> > >
> > >> Date: Sun, 7 Mar 2010 11:08:15 -0800
> > >> From: theotherjo at gmail.com
> > >> To: homeroast at lists.sweetmariascoffee.com
> > >> Subject: Re: [Homeroast] Finished roast color coding relevance > Is it
> > >> just me?
> > >>
> > >> Sorry about all the perceived implications RayO. What's it take to
> wake
> > >> the
> > >> sleeping bear RayO?
> > >> Now I know. Good to hear from you even if it's a good ole' RayO
> literary
> > >> homeroast spanking.
> > >> Very sorry to offend anyone here or raise a flame flag. Seriously not
> my
> > >> intentions.
> > >> Ray, I agree this list has nothing to do with the commercial coffee
> > world
> > >> and we both know miKe quite well. The "Commercial Coffee World" is no
> > >> where
> > >> so start the journey that we are all on but coffee wisdom lies in many
> > >> dark
> > >> corners of our coffee past.
> > >> I hope if I find a really good deal on an Agtron you don't give me a
> nic
> > >> name of boyd. I'm just a little science guy who can't help himself. I
> > want
> > >> to know what I'm not supposed to know and taste everyone's coffee no
> > >> matter
> > >> what they roast the beans with.
> > >> Ok, back to lurkdom I slip, have a great cup of your homeroast  today.
> > >> JoeR
> > >>
> > >>
> > >> On Sun, Mar 7, 2010 at 12:53 AM, <raymanowen at gmail.com> wrote:
> > >>
> > >> > It is not a requirement of this list that each person parrot the
> > >> > politically
> > >> > correct palaver as stated by anyone else in the whole world. What's
> > the
> > >> > advantage in that?
> > >> >
> > >> > The implication of:
> > >> > "What do you mean some validity?"
> > >> > miKe just tried to [convince] you that in the commercial coffee
> > world...
> > >> > Implies the art of roasting goes so far and no further; personal
> > >> > advancement
> > >> > ceases to exist.
> > >> >
> > >> > *WHAT* in Blazes does this list have to do with the commercial
> coffee
> > >> > world?
> > >> > NOTHING, and miKe, of all people is the antithesis of Big Coffee.
> > >> >
> > >> > What is it about miKe that makes you think that his hobby or
> > enterprise
> > >> > is
> > >> > based on the archaic and bearded Agtron tile inadequacies, or any
> > other
> > >> > facet of the commercial coffee world? Isn't that what primarily
> drove
> > us
> > >> > all
> > >> > to roasting and brewing for ourselves?
> > >> >
> > >> > The Commercial Coffee World- home of Foulgers, and the hazmat blends
> > of
> > >> > *$.
> > >> >
> > >> > Since FC roasted coffee is not a primary color perceived by the
> human
> > >> > eye,
> > >> > it can't be directly quantified. The credulity required to
> standardize
> > >> > on a
> > >> > quality rendered differently by the rods and cones in every human
> > retina
> > >> > is
> > >> > on the same page as "Human hearing is from 20hz - 20Khz "
> > >> >
> > >> > The Cosar and Macbeth densitometers can resolve Cyan, Magenta,
> Yellow
> > >> > and
> > >> > Black colors for critical graphics work, and can be found online for
> > far
> > >> > less than their original prices. In the 3-D mode, they could read
> > coffee
> > >> > beans, and 8000K super high intensity LED's could replace the
> > >> > incandescent
> > >> > light sources.
> > >> >
> > >> > In the roaster control loop, a cheap densitometer or colorimeter
> would
> > >> > allow
> > >> > a roast degree to be set to a specific number.
> > >> >
> > >> > Cheers and Mabuhay -RayO, aka Opa!
> > >> > --
> > >> > Persist in old ways; expect different results - suborn Insanity...
> > >> > _______________________________________________
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> > >> >
> >
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> > >> >
> > >>
> > >>
> > >>
> > >> --
> > >> Ambassador for Specialty Coffee and palate reform.
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