rawman wrote:This is what I get for not paying attention to HB except for a while. Totally missed even reading about this today. Glad everyone had fun! Sorry I missed you in town Gary. Looks like the usual good time was had by one and all.

Oh no, Jon! Well, I'm told a roasting get-together is being planned for the Fall. Stay tuned. I don't think I'll attend that one but wish I could. As usual, though, I've got more to say about yesterday's party.

Cher and Demello's friend, John, is an amateur chocolatier who can match the pros. Here he is putting together his display of elegant and perfect chocolates.



Here's what he was assembling:



And some close-ups of fine chocolate as art. It's shame to eat this, but someone had to do it.



I'm showing the back of two of these pieces because he tried different kinds of layering for a variation of edible texture.

I also had the unexpected pleasure of meeting Randy Glass and his wife. Randy tells us he's moved on from Hottop, but he couldn't resist the opportunity to give a lesson on roasting using Cher's very early Hottop.

I also had an extended visit with Joel Elias, and we shared memories of how we worked with Tim at North Roasters to get our early version, pre-Mill City TJ-067's, struggling with Google Translate about customizing details. Joel has taken it way beyond by automating his roaster. He shared some of the details and is now posting these on a separate H-B thread here. It's a long read but necessary to understand what he's doing. This is a very exciting development that could take home roasting on gas-powered shop roasters to a new level of repeatability.

Exploring North Gas Roaster Automation: Part 1

I also enjoyed visiting with David (cuppajoe), who is diving deep into restoration. Cher has an eye for the rare and unusual machines, and her Olympia Express Maximatic is no exception. David and I took the cover off that machine, so here are some details. It is transitional because it was handmade after the company was acquired by Markus Fasnacht. Felix Wey soon joined him and they evolved the Cremina and Maximatic to the current versions that offer improvements over the classic ones. You can spot a transitional Maximatic by the brass serial plate on the front. Previously those had been mounted on the side frame. The serial number on hers indicates it was made in 1996.



Compare this to my 1989 Coffex, a rebranded Maximatic.



It was starting to be different inside, too. Note the articulation on the top plate of her Maximatic's boiler. It appears to be a different casting, and I wonder if it is larger also.



Here is my 1989 for comparison.



Although I didn't photograph it, the back lid for the pourover tank has a completely round knob that looks original. This is mine for comparison.



It's a detail but may be interesting for collectors that the overpressure valve (OPV), while in the same place, is a different version than mine.



Here's my Coffex OPV for comparison.



Then restorers often find amusing details like this. The bottom plate was replaced with one from a parts machine. It is now rusting but has the serial plate from that machine. No mistake, though, by inspecting the inside and other details, Cher's is transitional and this isn't her serial plate.

Boldjava wrote:Wherever I go, vacation or baseball, I try and throw a group together. While I find the machines and coffee interesting, people make the event.

Whoever took the photos did a superb job. Thanks for sharing.

DB

You're welcome, Dave. Here's another photo I took when Janet and I went to dinner upon arriving home from the event. This was my fortune cookie at Powell's Seafood Restaurant. It says it all.

Val and I had a great time. The 3 hour drive each way made us wish that Demello and Cher lived closer. Unfortunately our dog can't feed himself and the neighbor says he is scared of him. How could a 110 pound German Shepherd be frightening? To say that the collection Cher has amassed is impressive is an example of understatement to be sure.

Great hosts, and I found out I am someone's coffee husband. Val said if we were younger that she would be jealous. I guess I really was the ugly one there (you had to be there).. I must be since she is no longer worried about that sort of thing. 46 years is a long time to look at someone I suppose. Someone who can play the blues bring a guitar next time. I blew a couple of tunes on the harp and sang a little just for fun, but it's just not the same.

I would like to get the recipe of those delicious cookies in the basket on the kitchen counter on the side facing living room.

Hopefully they will be in a bigger place before the next get together. The HB crowd is a great one.
Cher, HERE is the owner's manual for your roaster!

Randy G. wrote:I would like to get the recipe of those delicious cookies in the basket on the kitchen counter on the side facing living room.

I think the ones you are talking about were mine??? I wasn't sure if I should send it in a PM, but since it goes well with coffee and others seemed interested in the recipe, here it is:

Anise Drop Cookies

3 large eggs at room temperature (I place them in warm water shortly before I need them)
1 Tablespoon of butter to grease pans
1 cup granulated sugar
(optional 1/4 teaspoon anise extract - I used it for the ones I brought, but I think it's really not that big of a difference)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 heaping Tablespoon anise seed ground medium to fine with mortar & pestle, spice grinder or even coffee grinder (if you don't mind anise flavored coffee )

Beat eggs on medium for 15 minutes (yes, fifteen)
In the meantime prep 3 baking sheets with butter (I like to then sprinkle them with a little extra anise seed)
Gradually beat in the sugar to the egg mixture (and optional anise extract) and continue beating for 5 minutes
In a separate bowl whisk together flour, baking powder, and ground anise seeds
Add flour mixture to egg mixture and beat for another 2 minutes (it should end up wet, like thick cake batter)

Place mixture in a plastic food bag, tie and/or twist top, and snip off one corner so a small pinkie could barely push through.
Pipe out small dollops of dough the size of one dollar coins (1.5 inch) about 1 inch apart or slightly more onto the prepared pans. I push the piping tip down into the center a bit when piping and then pull up to get a better release of the dough. Don't worry if it's not pretty, as they round out when they spread.

It's usually recommended to let them sit out for a minimum of 8 hours (yes, eight) before baking for better flavor, but I have never been patient enough. I usually let them sit for about an hour or so. When ready to bake, preheat the oven to 350 degrees F.

Bake for 10 minutes, or until just starting to turn golden. My oven is too hot, so I adjust the temp to compensate and still check at 9 minutes, which is sometimes enough. Cool on a rack.

MB wrote:I think the ones you are talking about were mine??? I wasn't sure if I should send it in a PM, but since it goes well with coffee and others seemed interested in the recipe, here it is:

Anise Drop Cookies....

I knew I tasted anise! YES! Those are the cookies and they were a taste delight and perfectly baked! Thank You!

Leverfest Thank you
As I sip Joel's Sulewesi Bone Bone Kalaciri espresso and munch on Chris's fresh roasted almonds and John's hand made chocolate and remember Matt's amazing Anise cookies and Gary's "best pizza in SF" (Tony's Pizza in North Beach) while admiring Randy's killer home made kaluha and David's box with my lever parts (he's knee deep into my Conti resto after having just finished one of my Faeminas), I can't help but be completely moved by the gathering of truly fantastic people brought together by a humble bean last Saturday. I'm a long way from home and missing family has been my daily anchor: my reminder of who and what I sacrificed to move to this country. Saturday was about more than coffee for me. A little selfishly, it was an afternoon of not only reconnecting with friends I made years ago when I first started my lever collecting, but forgetting about that anchor for a day with people I consider my coffee family. I want to thank everyone for that. It meant the world to me that you all were here. Randy (SCAA hubby as I call you, I was glad I finally got to meet Val. I felt like I knew her all these years and when she was finally here, turned out I did. Tahko, I loved to see you interested in all the coffee stuff which is a lot for any gal to take on (just ask me) and the cinnamon buns were delicious. Janet, this week, I really came to understand the how and the why of Gary treasuring you. You are a cherishable lady and we felt lucky to spend a couple of days with you. Matt, your wife is one lucky woman. I had goosebumps when you brought your amazing Pharos set up built just for the day and when you worked that MCAL like it was your own, pulling shots for anyone and everyone all afternoon. I hope we get to meet your other half next time. Chris, I smiled today as I put the Chemex back in the roaster closet and saw the spare filters - thank you. I have an SO I need to get off the instant coffee. Joel, that Monolith ... wow. I kinda lost my mind. That grinder is a beautiful beast and I'm so glad you brought it. My non lever collector friends, Maria & Matt never saw this coming when we invited them. They were moved. And I hope John got all the cappuccino he could stand. Yes, we make small cappuccinos John, but we're trying to have you taste all the coffee farmer's hard work.

There were some lever malfunctions (Feamina, other MCAL and Caravel) and had there been some time on my side before Saturday I could have maybe prevented their undoing. I wished I had more space and a better electrical set up for bigger equipment but now I'm galvanized to plan and plot for the next gathering. Hopefully in the fall. Hopefully with some roasting. Hopefully in a bigger place. I know Gary's fortune cookie has already predicted what the next event will be: a surrounding of true friends.

Bummer! I... mistakenly.... noted a date for this event as June 17th, remembering last Wed of the upcoming event... that was 7 days earlier.

Need to watch for the next one, looks like a very enjoyable event for all, congrats. And I'm only 45 minutes away.

Next one Fall, any idea of month?

Thanks,

Danny