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Post by Richard on Oct 10, 2019 20:16:19 GMT -7
I have been following this thread from the beginning...and it is an absolute delight. Hawkeyes, I have long been an admirer of all that you do to live and re-create the historic past, especially as pertains to your own heritage. Yet again, you are sharing with us another voyage into excellence. Thank you, my Friend.
Richard/Grumpa
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Post by hawkeyes on Oct 11, 2019 5:23:35 GMT -7
I have been following this thread from the beginning...and it is an absolute delight. Hawkeyes, I have long been an admirer of all that you do to live and re-create the historic past, especially as pertains to your own heritage. Yet again, you are sharing with us another voyage into excellence. Thank you, my Friend.
Richard/GrumpaYour comments are very kind Richard and I thank you for them. By no means do I consider myself "experienced" in my endeavors compared to our other very knowledgeable member's of the family. Certainly will continue learning and progressing further into the hobby, sharing what knowledge and experience I do have! |
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Post by hawkeyes on Oct 24, 2019 5:36:02 GMT -7
Last evening I met with my potter friend who will be creating my pottery for my endeavors. I was very selective in choosing the pieces to be produced in terms of authenticity. All items being made are catalogued, dated and actual artifacts within the Colonial Williamsburg collection. The skill of the potter just captivated me lastnight... The surgical style precision he exhibited while working the clay was amazing. Very excited to have him recreate all the pieces! 2 coffee pots 2 pitchers 12 mugs 1 water vessel Also having him make a period cooking pot just because! Along with a period ink well which he will instruct me on making myself which will be a fun experience. Image is the body of one raw coffee pot.  |
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Post by straekat on Oct 24, 2019 7:03:10 GMT -7
While we're on the subject of coffee roasting and preparation, here's something of interest: cluesheet.com/All-About-Coffee-XII.htmThe three-legged "spider" pot or a cast iron skillet (with legs) is probably the easiest item to locates for roasting coffee. There are can-roasters that turn up in antique shops (usually for $75 or less), although the condition most of them are in is relatively new and may be late 19th century, early 20th, or more recent reproductions. They can roasters all seem to be thin sheet metal, and I'd be concerned about one being crunched up badly if not carefully packed when being hauled around. You might also consider also making period hot chocolate, particularly during cold weather months.... <nudge, nudge> |
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Post by hawkeyes on Oct 24, 2019 7:54:35 GMT -7
While we're on the subject of coffee roasting and preparation, here's something of interest: cluesheet.com/All-About-Coffee-XII.htmThe three-legged "spider" pot or a cast iron skillet (with legs) is probably the easiest item to locates for roasting coffee. There are can-roasters that turn up in antique shops (usually for $75 or less), although the condition most of them are in is relatively new and may be late 19th century, early 20th, or more recent reproductions. They can roasters all seem to be thin sheet metal, and I'd be concerned about one being crunched up badly if not carefully packed when being hauled around. You might also consider also making period hot chocolate, particularly during cold weather months.... <nudge, nudge> I actually have a period cast iron legged kettle and currently I also am working on a period skillet for roasting. Chocolate is definitely a good idea without a doubt! |
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Post by Black Hand on Oct 24, 2019 13:35:12 GMT -7
What color glaze will be used for the pieces?
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Keith
Hunter
Bushfire close but safe now. Getting some good rain.
Posts: 1,002 
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Post by Keith on Oct 24, 2019 14:15:15 GMT -7
Last evening I met with my potter friend who will be creating my pottery for my endeavors. I was very selective in choosing the pieces to be produced in terms of authenticity. All items being made are catalogued, dated and actual artifacts within the Colonial Williamsburg collection. The skill of the potter just captivated me lastnight... The surgical style precision he exhibited while working the clay was amazing. Very excited to have him recreate all the pieces! 2 coffee pots 2 pitchers 12 mugs 1 water vessel Also having him make a period cooking pot just because! Along with a period ink well which he will instruct me on making myself which will be a fun experience. Image is the body of one raw coffee pot. These will be treasured possessions long after your event I am sure. Keith. |
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Post by hawkeyes on Oct 24, 2019 18:17:20 GMT -7
Last evening I met with my potter friend who will be creating my pottery for my endeavors. I was very selective in choosing the pieces to be produced in terms of authenticity. All items being made are catalogued, dated and actual artifacts within the Colonial Williamsburg collection. The skill of the potter just captivated me lastnight... The surgical style precision he exhibited while working the clay was amazing. Very excited to have him recreate all the pieces! 2 coffee pots 2 pitchers 12 mugs 1 water vessel Also having him make a period cooking pot just because! Along with a period ink well which he will instruct me on making myself which will be a fun experience. Image is the body of one raw coffee pot. These will be treasured possessions long after your event I am sure. Keith. Absolutely right, we had that discussion tonight actually while going over a few more details. The vast majority of the worlds inhabitants are far to consumed with the hustle and bustle of modern life and instant gratification to care about handcrafted art such as this. Much skill and thought is going into these pieces which will be treasured for years to come. |
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Post by hawkeyes on Oct 24, 2019 18:20:08 GMT -7
What color glaze will be used for the pieces? Most will actually be salt glazed and others with food safe period mixes. He makes all his own glazing in house which is rather impressive. |
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Post by Black Hand on Oct 25, 2019 5:06:40 GMT -7
What color glaze will be used for the pieces? Most will actually be salt glazed and others with food safe period mixes. He makes all his own glazing in house which is rather impressive. That's what I was hoping to hear! |
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Post by hawkeyes on Nov 27, 2019 4:27:49 GMT -7
Small update on my project. I have been keeping a picture log with my pottery friend who is creating everything. He has been doing a marvelous job and has blown me away with the items he has recreated. Also experimenting with various bean mixes and roasting levels which is rather difficult... Trying to settle on a good all around roast that everyone would enjoy. I personally enjoy a very dark, smoky roast however many do not. I'm having a difficult time telling my mind to keep it simple. IMO one good bean and roast combination is better than various mixes and a bad roast. Moving slowly forward which is certainly better than rushing!
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Post by Black Hand on Nov 27, 2019 5:50:20 GMT -7
Good judgement comes from experience and experience comes from bad judgement...
Don't fall victim to what I call decision paralysis, where someone has decisions to make and makes none because they are afraid of making the wrong (?) decision. Sometimes, you just have to make a decision and go with it. Simpler is usually better.
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Post by brokennock on Nov 27, 2019 8:18:07 GMT -7
"one good bean and roast combination is better than various mixes and a bad roast."
Very true for what you are doing. You aren't trying to compete with a coffee shop. I would say there would have been some variation from roast to roast in our chosen time period due to the variety of any natural product and the nontechnical method of roasting the beans. Your customers should know this. Pick a roast level somewhere in the middle. Any written word from the time on how dark/long they roasted? If so, go with that.
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Post by Black Hand on Nov 27, 2019 8:22:12 GMT -7
My thought would be to go for a somewhat darker roast to get the rich coffee flavor and aroma many will recognize.
Please don't follow the Starbucks example where everything is roasted dark and brewed too hot, yielding bitter coffee (not something I drink, rather, it is emergency coffee for when nothing else is available)...
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Joe
City-dweller
Posts: 170
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Post by Joe on Nov 27, 2019 10:09:11 GMT -7
I've been roasting my own coffee for about 5 years now. I roast it in a cast iron skillet. Cast iron provides a more even heat, with less chance of burning the coffee. I am not a roasting expert or a coffee snob. I just like a good cup now and then, black with a touch of sugar.
I like beans from Costa Rica and Brazil ( I have not tried every kind)
I will offer some advice based on my experience in hopes that it will be helpful in your quest.
Never stop stirring the coffee when roasting, you want to roast it evenly, not burn it on one side.
Roast over medium heat. If the heat is too high you will burn rather than roast the coffee.
Do not over crowd the pan, too many beans in the pan and they will not roast evenly.
Be patient, Cast iron take time to come up to temp.
Blow off the chaff (skins) that comes off during roasting they will burn.
Do your roasting outside, roasting is a smokey messy process and can stink up your house. Much like the smell of hog manure, roasting coffee can stay in the nostrils for a day.
Roasted coffee will take a few days to develop it's full flavor and aroma, it will dissipate after a month.
Sugar in the raw brand makes turbinado sugar cubes that are "rustic" and I think would make a nice accompaniment, I use them and like the brown sugary taste in my coffee.
I buy my beans from a local coffee roaster.
Hope something I said helps you in your journey.
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