HomeRoast Digest


Topic: New York Times Article (6 msgs / 112 lines)
1) From: jim gundlach
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

2) From: floyd burton
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.

3) From: Tom & Maria
<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

4) From:
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

5) From: Bob Trancho
<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

6) From: jim gundlach
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


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