Comments on: I roast coffee.

By: Louise Forsmark

Louise Forsmark — Sat, 13 Aug 2005 06:58:57 +0000

Raheem Devaughn

I roast coffee.

By: TALAL KNEFED

TALAL KNEFED — Wed, 27 Jul 2005 11:24:19 +0000

SUB:DEMAND OF CATALOGUES +PRICE LIST+ SAMPLES OF PRODUCTS OF THESE MACHINES
DEAR SIR,
WE BIO ALIMENTARY INDUSTRIES COMPANY (IBN SINA)WE EXPRESS HIGH APPRECIATION AND WE WOULD LIKE TO IN FORM YOU THAT WE ARE VERY INTERESTED IN YOUR PRODUCTS OF COFFEE MACHINE ESPECIALLY INSTANT COFFEE& VACUUMED COFFEE&TEA BAG

WE ARE COMPETENT TO OF INDUSTRIES COFFEE SINCE THE YEAR 1988 AND OUR CENTER IS DAMASCUS CITY,AND WE HAVE BRANCHES IN ALL SYRIAN CITIES ,AND WE HAVE SPECIAL BRANCH TO DISTRIBUTE AND MARKET PRODUCTS COFFEE&TEA BAG IN ALL SYRIAN CITIES

AND WE WOULD LIKE TO COOPERATE WITH YOU TO DEVELOP OUR PLANT MACHINES TO MANUFACTURETEA COFFEE,SO WE ASK YOU KINDLY TO SEND DETAILED CATALOGUES +SAMPLES OF PRODUCTS OF THESE MACHINES +PRICE LISTON OUR POSTAL ADDRESS
P.O.BOX4695 DAMASCUS SYRIA
FOR THE FOLLOWING MACHINES
1-PACKING LINES EITHER VACUUMED OR IN AMOST
2-MILL COFFEE
3-BLENDER TEL:0096393335003-00963115236070
4-ROASTER FAX:00963115212509
5-ENVELOPE MACHIN P.O.BOX:4695 DAMASCUS SYRIA
6-PACKING KG
7-ESPREESO MACHIN
8- TEA BAG PACKING MACHINE
………………….ETC
B\R THANKING YOUR COOPERATION ,AND WAITING YOUR PROMPT REPLY
B\R
GENERALMANAGER DAMASCUS 25/7/2005
TALAL KNEFED

By: bio

bio — Mon, 11 Jul 2005 11:41:40 +0000

SUB:DEMAND OF CATALOGUES +PRICE LIST+ SAMPLES OF PRODUCTS OF THESE MACHINES
DEAR SIR,
WE BIO ALIMENTARY INDUSTRIES COMPANY WE EXPRESS HIGH APPRECIATION AND WE WOULD LIKE TO IN FORM YOU THAT WE ARE VERY INTERESTED IN YOUR PRODUCTS OF COFFEE MACHINE ESPECIALLY INSTANT COFFEE& VACUUMED COFFEE

AND WE WOULD LIKE TO COOPERATE WITH YOU TO DEVELOP OUR PLANT MACHINES TO MANUFACTURETEA COFFEE,SO WE ASK YOU KINDLY TO SEND DETAILED CATALOGUES +SAMPLES OF PRODUCTS OF THESE MACHINES +PRICE LISTON OUR POSTAL ADDRESS
P.O.BOX4695 DAMASCUS SYRIA
FOR THE FOLLOWING MACHINES
1-PACKING LINES EITHER VACUUMED OR IN AMOST
2-MILL COFFEE
3-BLENDER
4-ROASTER
5-ENVELOPE MACHIN
6-PACKING KG
7-ESPREESO MACHIN
8- COFFEE BACKING MACHINE
………………….ETC
B\R THANKING YOUR COOPERATION ,AND WAITING YOUR PROMPT REPLY
B\R
GENERALMANAGER DAMASCUS 5/7/2005
TALAL KNEFED

By: Jean Bean

Jean Bean — Sun, 26 Jun 2005 01:22:44 +0000

Hey, Cheeky Geek, I would love to know how you modified the Poppery II to switch off the elements and leave on fan. Would it be possible to explain here?

Oh and yes, I too am very, very, jealous of the roaster photos above. How I wished my career were like yours. Unfortunately, I’m connected to the weekly pay check.
Thanks, CG from Omaha, NE as the College World Series comes to a close w/Texas pounding the Gators.

By: khanh

khanh — Wed, 25 May 2005 14:50:04 +0000

Any chance you could send me a lb to sample your supreme roasting skill? hehe ;)

By: Szymon

Szymon — Tue, 12 Apr 2005 09:38:53 +0000

Dear Sir, I was looking @ your pictures at Flickr. Can I use them as wallpapers and furthermore can I share them on my webpage as wallpapers ? (of course signed that those are your pictures).

Regards,

Simon from Poland

By: Denver

Denver — Thu, 31 Mar 2005 21:11:13 +0000

Hey Gary,

Got a question for you: how do you go about roasting small batches in your IR-12? Diedrich claims you can go as low as 1-lb, but every small batch (3-5lbs) so far has come out underdeveloped.

Any wisdom you can share with me?

By: Gary Theisen

Gary Theisen — Mon, 28 Feb 2005 21:55:49 +0000

Really awesome! I have had the privilege to go through the exact experience newly roasting coffee for a company here in Montana. We used batdorf and bronson coffee and needed a great espresso. … The results we came up with are great and it is amazing what just 5% of a coffee can do in a blend. It makes that difference between an awesome sweet tasting shot to a disgusting sour shot. The first batch of espresso we tasted it made me sick to my stomach. Though the thing that I love the most about this job is that you can never get it just right and that it is an eternal endeavor and quest to reach the unobtainable perfection of blending. Especially true for espresso. Then it copies itself to pulling the espresso itself. It would be very cool to work for a company such as yours that doesn’t stop for its endeavors for excellence and consistency. One thing that we have is a computer hook up for our Dietrich IR12; I don’t like it because all you do is drop the coffee in and the computer does the rest. It takes away from the old craft feel. But for consistency you can’t beat it with all of the variance in roasting profiles. We also have a destoner which removes all of the rocks and corn and all sorts of stuff that can ruin your grinder. I believe that to be an excellent investment due to first hand witnessing of roasting a dirty Sulawesi and getting 5 or so large stones per 30# batch. Now since we are not only going to be roasting for just our stores but all over we got a hundred pound capacity Dietrich roaster! YEAH! What I could do on the IR12 in a day I could do on the big boy in a couple hours. It took up way too much space but I am looking forward to roasting on it soon this week! The afterburner on this guy is three times the size of the IR12’s; another cool thing is there is a bottom hopper where the bean then are vacuumed up to the top hopper then dropped into the drum. :-) Just keep up with excellence and it’s all for the bean! It’s always best to be a passionate barista first and a roaster second, but at least for me… I know that I will always be more partial towards being behind the counter pulling shots, talking, and striving for excellence with my customers and not just for the easy green dollar bill

By: Minilik III

Minilik III — Sun, 27 Feb 2005 07:42:33 +0000

Selam.

Great story.

If you have not yet done so, then you should try Ethiopia’s Harar coffee beans sometime.

When you roast them just right Harar beans make the world’s finest richest coffee.

Of course, coffee originated just eat of Harar in Kaffe Ethiopia, from which Coffee gets it’s name. Check out the URL for better info.

For we Ethiopian people coffee is much like wine is to the French.

By: Zane Weaver

Zane Weaver — Fri, 24 Sep 2004 14:12:39 +0000

Great description of the roasting process. Would you please do a similar description of the mysterious Swiss water decaf process? I’m drinking a cup of it from Victrola now and it’s the best I’ve ever tasted!