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Topic: My next reorder (6 msgs / 117 lines)
1) From: alfred
This is a multi-part message in MIME format.
So far my next reorder will include'
Uganda Bugisu
Brazil Fazenda Laranja Cravo ( I crave a da Cravo)
Tom's Monkey Blend
Harrar Horse
Any suggestions for the rest?

2) From: Bob Baker
If you haven't tried the Sulawesi Toraja...Try it...It makes a great  
Espresso blended with the Monsooned Malabar...
Bob/Dallas
On Tue, 14 Sep 2004 17:57:22 -0700, alfred <2391> wrote:
<Snip>

3) From: Ben Treichel
alfred wrote:
<Snip>
Puro Scuro Blend. Tom out did himself.

4) From: Bill Morgan
Oaxacan Pluma Hidalgo.
I usually don't care for Central/South American coffees, but
I'm in love with this one.  (I should keep my mouth shut so
Tom's supply lasts longer...)
Bill

5) From: AlChemist John
Tom's Italian espresso blend and the Amber blend if you have not tried 
them.  Oh, and the Columbian Caucano (sp).  Nice and malty and smooth.
Sometime around 05:57 PM 9/14/2004, alfred typed:
<Snip>
--
John Nanci 
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.dreamsandbones.net/blog/http://www.chocolatealchemy.com/

6) From: Nick Trubov
<Snip>
Uganda Bugisu
Brazil Fazenda Laranja Cravo ( I crave a da Cravo)
Tom's Monkey Blend
Harrar Horse
Any suggestions for the rest?     <<
Alfred,
On the recommendations of this list I just ordered a few pounds of Tom's
"Puro Scuro" blend. When I first saw this mentioned on the list I thought it
was a JOKE! It is actually pretty darn good. I have been using Monkey Blend
for over a year an liked it but recently, after trying Uganda Bugisu, I have
developed a taste for slightly less dark roast as my espresso blend. I have
NOT yet roasted a "scuro" to a "just after first crack" so I can't say how
it will be compared to half a minute into second crack (Using a Poppery II
to roast). But, roasted "oily" which is "well into second crack" on MY
poppery it tastes pretty good. The Monkey Blend was starting to taste a
little "bitter" at this stage and even lighter it still had a bitter
character compared to the Bugisu that I had just most recently tried.
The Monkey Blend may be a little different than the beans I was getting
"earlier" this year, so I will keep trying 'em.
So much is NOT stable in coffee and roasting -- and that is a LARGE part of
what makes it so much "fun".
Good luck with  whatever you try.
NT
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Nick Trubov
and all the little Trubovs
Lorree, Eupie & Corbin
ntrubov
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