[Homeroast] New coffees today
mcKona at comcast.net
Fri May 13 00:06:12 CDT 2011
You're interpretation not mine. A true "professional" knows he knows not
even close to all there is to know. I'm a Lifetime student of the bean.
Don't know many "home roasters" roasting 45 to 50 plus batches per week 350
to 400 pounds per week. Hence in that sense I've indeed turned "pro". And in
roasting this meager "professional" amount it does indeed enable an even
more accelerated learning of the unending roasting mysteries combining both
of art and science versus roasting strictly for home consumption. This
statement based on 6 years strictly home roasting and just shy of 4 years
"professional" roasting. I am but a beginner of the understandings I seek of
And while I've been told by many I'm very good, even damn good at what I do,
I know I can always do better.
Slave to the Bean miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:
Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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> -----Original Message-----
> From: homeroast-bounces at lists.sweetmariascoffee.com
> [mailto:homeroast-bounces at lists.sweetmariascoffee.com] On
> Behalf Of raymanowen at gmail.com
> Sent: Thursday, May 12, 2011 5:22 PM
> "I've turned pro." So the quote- "To know I must first not
> know. And in
> knowing know I know not" - applies not?
> Cheers, Mabuhay, Iechyd da -RayO, aka Opa!
> Whatever roasts your beans-
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