Today's New York Times has a story on Kona Coffee. Go to: http://www.nytimes.com/pages/living/index.htmlAnd click on the coffee story, second one down. It requires a subscription but there is no charge. Jim Gundlach Roasting over wood In Shorter Alabama homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Hope everyone gets a chance to read this outstanding article. It highlights a number of issues which are profoundly influencing our roasting hobby. I particularly liked this observation-20 million pounds of Kona are sold every year while only 2 million are produced. The role of the major producers in prohibiting restrictions as to what can be called Kona is interesting.
<Snip> There was a grea article on traveling to Panama Boquete region last Sunday in the Travel section. I am going to psot it on our web page later tonite. The woman visits Casa Ruiz mill, that mills many of the Boquete coffees we receive including Hartmann, and she gets a tour from Boutet ...we had his estates coffee 3 years ago... Tom "Great coffee comes from tiny roasters" Sweet Maria's Home Coffee Roasting - Tom & Maria http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://www.sweetmarias.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
There's an interesting article in today's New York Times dining section bemoaning the lack of good expresso in New York. It should really appeal to CSA members on the list:) Go to www.nytimes.com and scroll down to Dining and Wine section in the left hand column. The site requires registration, but there is no charge. Marc homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
<Snip> I read that article this morning while sipping my Huehue. There have been a few posts on this list concerning finding a good espresso in NYC. I'll be in the city for the next few days at a conference and will try a couple of the recommended places in this article. What interested me was the discussion of calcium content in the water making a difference. Maybe that's why the coffee that I make in my home in Vermont always seems to taste better than the coffee I make at my home on Long Island. Or maybe it's just that I'm in Vermont.... ;-) Bob Trancho homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
On Wednesday, May 15, 2002, at 07:41 AM, wrote: <Snip> Not one mention of fresh versus stale coffee. Jim Gundlach roasting over pecan wood fires in La Place, Alabama homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast