Welcome to the CoffeeCrew forum for registered users. - feel free to make yourself at home. This forum is dedicated to coffee and espresso based issues.
Forum spammers, scam artists, confidence artists, crooks and obvious commercial shilling is discouraged. Violation of this one simple rule will result in you and your immediate geographical region being banned from the site so do not post ads here! Capiche?
The coffeecrew guestbook and forum has been alive for more than 10 years! Please consider it your one-stop resource for finding out about all things coffee, espresso, specialty coffee and all associated gear and equipment.
We welcome long posts - there is no word limit in fact. Keep in mind that you can only type for 15 to 20 minutes in the forum-post submit window (session timeout)- so consider composing your posts or responses in a text editor - then cut and paste! Thank you and enjoy the forums!
|
|
|
CoffeeCrew.com Discussion Forum and Guestbook
|
|
|
|
marty_uiuc
User
Coffee Lover
| Posts: 2 |   |
Karma: 1
|
new guy - 2008/02/22 07:06
i found this website through the sweet maria's link page. i am currently awaiting the big brown truck to deliver a roaster (fresh roast 8 or something) to my door.
hopefully i can glean some knowledge from you folks 
|
|
|
| | Forum posting/replies are available to registered users. |
colin
Admin
Admin
| Posts: 732 | |
Karma: 19
|
Re:new guy - 2008/02/24 11:58
I hope so too! Most people find what they need. We were contacted by a journalist at the Vancouver Sun, last week, who did a full page article on specialty coffee and was looking for a quick profile on the online scene. To busy to actually call us, she came over to the coffeecrew website... but couldn't find anything.
We hope you do better!
Colin is the Senior editor and creator of the CoffeeCrew.Com Website |
|
|
| | Forum posting/replies are available to registered users. |
marty_uiuc
User
Coffee Lover
| Posts: 2 | |
Karma: 1
|
Re:new guy - 2008/02/24 20:08
i've been pouring over the tutorials, and have done 3 roast sessions with that fresh roast thing.
1st - stopped the roast just short of charcoal. coffee tasted alright, but i ended up dumping 2/3 of the pot
2nd - getting better, but i still got a darker roast than what i wanted. coffee was definitely better and i could taste the coffee.. not just the roast.
3rd - i stopped the roast at a color midway between milk and dark chocolate. hopefully these guys are a little sweeter and more coffee-ish. will find out in the morning 
|
|
|
| | Forum posting/replies are available to registered users. |
tmplo
User
Senior Barista
| Posts: 34 | |
Karma: 15
|
Re:new guy - 2008/02/25 10:41
Colin, I find it hard to believe that the Vancouver Sun journalist couldn't find anything here. All articles are easy to find. The search function works great.
Hi marty_uiuc, welcome to the site. I just started roasting as well since last December. Lots of experimenting and fun. I find Sweet Maria's roasting pictorial guide very helpful. Their suggestions for how far to roast and the tasting notes are pretty accurate.
Tmplo is a Vancouver area resident and coffee expert |
|
|
| | Forum posting/replies are available to registered users. |
colin
Admin
Admin
| Posts: 732 | |
Karma: 19
|
Re:new guy - 2008/02/26 09:29
tmplo wrote:
Colin, I find it hard to believe that the Vancouver Sun journalist couldn't find anything here. All articles are easy to find. The search function works great.
Canadian journalists are either lazy or insanely overworked... or both. And they are generally not interested in getting the actual story... just something that generates buzz... which on the surface might be good for Coffee World, but it is hardly an accurate representation.
Colin is the Senior editor and creator of the CoffeeCrew.Com Website |
|
|
| | Forum posting/replies are available to registered users. |
|
Forum 