Thought i would post the comments I made to the homeroast list here too: 10/3: i met with joe a better part of the day and it looks like early part of november is the arrival target for the behmor roaster. things are looking good, with a couple minor tweaks going on to the drum clasp, and lots of appropriate stickers and labels for the chassis. i can appreciate how hard it is to go from prototype to actual production, and how many bumps there are along the road, especially when you have basically developed the roaster out of the garage, as joe has. and by the way, ronco is out of the picture, which makes me more at ease... target price is 299, not 399 as i previously mentioned! - tom 10/5: (in response to list questions) I have pretty high hopes about the quality of these machines, discussing some of the fine points about the components with Joe. I think what makes them so compelling is the batch size and price ... especially with all the home roasters who supply friends with roasted coffee. If you let the cooling cycle run it's course (you can open the door for much faster cooling ... recommended) then you can pretty much start up a new batch right away. The disadvantages are mostly going to be on the "user" end, and for the very demanding advanced user. For the prior, it's drum loading - you must load it right and make SURE it is turning freely after you start the roast. As for the later, the pre-programmed limitations might seem confining, as well as lack of temperature read-out and control. On all levels, coffee visibility is an issue, but in less than 5 minutes you can cut open a small window in the chaff catcher that greatly improves visibility of the coffee. All users will have to get used to the "coasting" effect of the roast ... in other words you need to stop the roast earlier than your desired target point to allow for the fact that the roast continues on after the burners actually cut out. While I don't have any particular concerns with the behmor in this regard, I do recommend people to wait until the actual arrival units can be fully tested - I'll probably pull out 10 roasters and do a bunch of batches over a day or two, to make sure nothing went wrong in final assembly. Let ME be the guinea pig, not you! BTW: the 299 price will include a sampler! Samplers are always good to get used to a new machine.Â Our page for the Behmor 1600 is here, and we will have a lot of data available soon that we have collected. - Tom
Sweet Maria's Weblog
Yes it rocks ... not an official cupping term, but what the hey. Yes, the much-anticipated Ethiopia Organic Idido Misty Valley DP has arrived, and it was worth the wait; excellent fruited notes with berry accents in the light roasts. We have also just received the special lot of Australia Mountain Top Estate XF, which we get in vacuum packed bags to prevent humidity issues in it's long journey from down under. Great as SO espresso too!.
Our new lot of Costa Rica Cup of Excellence "SLGLA" is from the first-ever COE competition in that country, and a very refined cup. It's actually the product of three micro-farms (Santa Lucia, GÃ©nesis, Los Anonos), but I couldn't figure out a short name so we're stuck with SLGLA! And an excellent lot of Sidamo Dry-Process, Ethiopia Organic Sidamo DP -Special Selection is here from Trabocca (Holland-based) exports. This was the best Sidamo from last year, and I think this is better than the Harars of this year too! Ethiopia Idido Misty Valley comes in about a week too.
Sort of. Basically, we found these new, unique India lots and they call showed up on our doorstep at one time! First off is one of the oddest, most-confounding coffees I have ever tasted! It's a rare coffee, certainly a unique experience, but you had better read the review before you take a risk on this one! It's called India Anohki Coffee, and it is a totally different species from arabica; coffea liberica. The flavors range from blueberry to barnyard: You've been warned! Next to the Anohki, the India Baba Budan - Mandelkhan Estate seems like a wall-flower of a coffee, but it's a classic India from a very high altitude estate. More rustic and wild is the India Mallali Estate "Tree-Dried Natural." Just as it says, this is not processed on a patio or mechanical dryer ... it is allowed to fully dry on the tree, and the cup has intense heavy body, fruit and chocolate. And we have a specially-selected robusta that is actually quite sweet, outstanding for your espresso blends: India Robusta - Sethuraman Estate Nirali.