[Homeroast] Roasting and making coffee at high altitude

Michael maikeru207 at yahoo.com
Thu Feb 3 12:13:57 CST 2011


I don't have any personal experience with this, but I thought I would share a 
James Hoffman link regarding brewing espresso at altitude.  Hope you find 
something helpful or interesting.  There are a lot of other topics on his blog 
that I'm sure you will find interesting.  


http://www.jimseven.com/2011/01/27/brewing-espresso-at-altitude/#

Michael

 



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Subject: Homeroast Digest, Vol 37, Issue 3

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Sweet Maria's Home Coffee Roasting "HomeRoast List" Digest

Today's Topics:

  1. is this thing on? (Allon Stern)
  2. Re: is this thing on? (Dave)
  3. Re: is this thing on? (Peter Louton)
  4. Re: is this thing on? (Lynne)
  5. Roasting and making coffee at high altitude (Phil Palmintere)
  6. Re: Roasting and making coffee at high altitude (Jim Gundlach)
  7. Re: Roasting and making coffee at high altitude (Frank Parth)
  8. Re: Roasting and making coffee at high altitude
      (Jim and Tina Wheeler)


----------------------------------------------------------------------

Message: 1
Date: Wed, 2 Feb 2011 20:34:53 -0500
From: Allon Stern <allon at radioactive.org>
To: "available at http://www.sweetmarias.com/maillistinfo.html A list
    to    discuss home coffee roasting. There are rules for this list"
    <homeroast at lists.sweetmariascoffee.com>
Subject: [Homeroast] is this thing on?
Message-ID: <6304A218-08E8-4239-884F-0A01843BB302 at radioactive.org>
Content-Type: text/plain; charset=us-ascii

Again, nothing for a few days.




------------------------------

Message: 2
Date: Wed, 2 Feb 2011 17:52:56 -0800
From: Dave <dbcraw at gmail.com>
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>
Subject: Re: [Homeroast] is this thing on?
Message-ID:
    <AANLkTi=+x9GRXz76irfQ+m+Qw68tEv-tBtEho30oc7v=@mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

Nope. I think someone tripped over the cord;)
Dave

Some days...
It's just not worth chewing through the leather straps


On Wed, Feb 2, 2011 at 5:34 PM, Allon Stern <allon at radioactive.org> wrote:

> Again, nothing for a few days.
>
>
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>
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>m
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------------------------------

Message: 3
Date: Wed, 2 Feb 2011 20:52:32 -0500
From: "Peter Louton" <peter at midwestbicycleworks.com>
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>
Subject: Re: [Homeroast] is this thing on?
Message-ID: <0Lhw5K-1QWqvl3ZoY-00mSHW at mrelay.perfora.net>
Content-Type: text/plain; charset=UTF-8

I just roasted the last of the Tona Alto from SM.  I am really bummed, I'd 
like to purchase 20#'s of it.  Really really tasty espresso....now I have 
to wait for it to age....patience is not a virtue

Peter



-- Sent from my Palm Pre
On Feb 2, 2011 20:46, Allon Stern <allon at radioactive.org> wrote: 

Again, nothing for a few days.





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------------------------------

Message: 4
Date: Thu, 3 Feb 2011 09:11:59 -0500
From: Lynne <lynnebiz at gmail.com>
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>
Subject: Re: [Homeroast] is this thing on?
Message-ID:
    <AANLkTimDg1-A-Msz3JgMtq8nRijUHKVTMOv3ejEVuXR- at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

Those of us in the Northeast are simply covered in snow & frozen solid.

Will post when we thaw in the spring...

Lynne (....bbbbbrrrrrrr.....)




On Feb 2, 2011 20:46, Allon Stern
<allon at radioactive.org<lt%3Ballon at radioactive.org>>
> wrote:
>
> Again, nothing for a few days.
>
>


------------------------------

Message: 5
Date: Thu, 3 Feb 2011 08:23:10 -0700
From: Phil Palmintere <phil.palmintere at gmail.com>
To: homeroast at lists.sweetmariascoffee.com
Subject: [Homeroast] Roasting and making coffee at high altitude
Message-ID:
    <AANLkTimCgOBPpFrFrgoM2SBB-13xRMKEiM9tO0osSu_d at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

We moved up to Park City, UT for ski season, and my roasting and vac pot
coffee have been below my previous achievements.

It's too cold to roast outside (yesterday morning it was about -9 degrees
F), so I roast in the heated garage - a steady 55 degrees. It seems to me
that it takes an extra minute or two to achieve 1st crack with this setup.
I keep my Gene Cafe on a rolling cart with an extension cord (12 gauge wire
)& when it is time to go into cooling mode, I roll the whole cart outside so
it gets a little help in cooling from the brisk air.

And then making a vac pot at 7500+ feet elevation - well, it just hasn't
turned out to be as tasty as I've come to expect at sea level. A quick
google search says the boiling point of water at this altitude is about 198
degrees, which may account for my less-than-desired results.

Do any of you have experience roasting / making coffee at altitude?


------------------------------

Message: 6
Date: Thu, 3 Feb 2011 10:59:51 -0600
From: Jim Gundlach <pecanjim at bellsouth.net>
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>
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID: <FAC06E08-CEFC-4302-AD19-4AE1F63FC38E at bellsouth.net>
Content-Type: text/plain; charset=us-ascii


On Feb 3, 2011, at 9:23 AM, Phil Palmintere wrote:

> Do any of you have experience roasting / making coffee at altitude?

I was never up in the Rockies for more than two weeks at a time, but my history 
includes about 40 such trips,  so I just roasted at home for the trip.  However, 
I did find the Moka Pot produced very tasty coffe at about 6500 feet.  It was 
also easy to pack for the trips.  I find the Moka brew a bit burnt tasting at 
home but my kitchen floor is only 244 feet above sea level.
pecan jim 


------------------------------

Message: 7
Date: Thu, 3 Feb 2011 09:01:48 -0800
From: Frank Parth <fparth at mac.com>
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>
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID: <p06240405c9708f60d54d@[192.168.1.2]>
Content-Type: text/plain; charset="us-ascii" ; format="flowed"

Phil,
My wife has a house in Incline Village, NV, on the shores of Lake Tahoe. We go 
there for some skiing in the winter and 

hiking/fishing in the summer.

At 7200 feet we face this problem every trip. For me what works is to grind a 
little finer and to steep a little 

longerthan I do at home. At a boiling temp of 198 you just can't extract flavors 
as fast.

Frank


>  We moved up to Park City, UT for ski season, and my roasting and vac pot
>  coffee have been below my previous achievements.
>
>  It's too cold to roast outside (yesterday morning it was about -9 degrees
>  F), so I roast in the heated garage - a steady 55 degrees. It seems to me
>  that it takes an extra minute or two to achieve 1st crack with this setup.
>  I keep my Gene Cafe on a rolling cart with an extension cord (12 gauge wire
>  )& when it is time to go into cooling mode, I roll the whole cart outside so
>  it gets a little help in cooling from the brisk air.
>
>  And then making a vac pot at 7500+ feet elevation - well, it just hasn't
>  turned out to be as tasty as I've come to expect at sea level. A quick
>  google search says the boiling point of water at this altitude is about 198
>  degrees, which may account for my less-than-desired results.
>
>  Do any of you have experience roasting / making coffee at altitude?
>  _______________________________________________
>  Homeroast mailing list
>  Homeroast at lists.sweetmariascoffee.com
>  
>http://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com
>
>  Homeroast community pictures -upload yours!) : 
>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemId=7820




------------------------------

Message: 8
Date: Thu, 3 Feb 2011 10:52:23 -0700
From: Jim and Tina Wheeler <jtwheeler at gmail.com>
To: homeroast at lists.sweetmariascoffee.com
Subject: Re: [Homeroast] Roasting and making coffee at high altitude
Message-ID:
    <AANLkTintj2zizUaOowTztHunyj5rJ8V9FYnYnn2U1ejz at mail.gmail.com>
Content-Type: text/plain; charset=ISO-8859-1

On Thu, Feb 3, 2011 at 10:01 AM, Frank Parth <fparth at mac.com> wrote:
> Phil,
> My wife has a house in Incline Village, NV, on the shores of Lake Tahoe. We
> go there for some skiing in the winter and hiking/fishing in the summer.
>
> At 7200 feet we face this problem every trip. For me what works is to grind
> a little finer and to steep a little longerthan I do at home. At a boiling
> temp of 198 you just can't extract flavors as fast.
>
> Frank
>
>

Out here in the west desert of Utah, we are at 4600 feet and
discovered long ago that grinding as fine as practical and steeping a
bit longer works.  Roasting when the outside temp is below zero isn't
attractive and I roast coffee in our unheated shop (currently at 48
degrees).

-- 
Jim in Skull Valley



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