HomeRoast Digest


Topic: Three pound roast(7 Lakes) (8 msgs / 162 lines)
1) From: Oaxaca Charlie
--- Jean  wrote:
<Snip>
 Funny how we all have such different tastes. I bought 2 lbs,
and the 1.5 lbs still in the bag will stay there until I owe a
Traditions offering. One of my least favorites (from Tom) ever.
     ::sigh::
  Charlie
=====
Brick Oven Roasting in British Columbia
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2) From: Maryann & Dave Schellenberg
Oaxaca Charlie wrote:
<Snip>
It is strange, isn't it? I didn't get a chance to try the Seven Lakes, 
but it was on my wish list.
I did get a pound of the *Mexico Oaxaca "Pluma Hidalgo", and won't do 
that again!
Dave S.
*

3) From: DEchelbarg
In a message dated 9/18/2004 7:43:17 PM Eastern Standard Time, 
daschell writes:
Oaxaca Charlie wrote:
<Snip>
It is strange, isn't it? I didn't get a chance to try the Seven Lakes, 
but it was on my wish list.
I did get a pound of the *Mexico Oaxaca "Pluma Hidalgo", and won't do 
that again!
Dave S.
And now the Panama Leru is gone -- at least for a time.  Wonder if the new 
stuff will be the same lot number.  I'm new to this green bean game, but 
enjoying.  Still, I hate it when it disappears to fast -- you have to make decisions 
and the UPS driver and I are on a first name basis.

4) From: Oaxaca Charlie
--- Maryann & Dave Schellenberg  wrote:
<Snip>
<Snip>
 Ouch! ;o) That Pluma Hidalgo *does* taste a lot like coffee,
some folks can't take it. Rwanda 7 Lakes tastes like tea to
me(shudder)
 Saludos,
 Charlie -  heading to Pluma Hidalgo in just 6 more weeks!
=====
Brick Oven Roasting in British Columbia
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5) From: Maryann & Dave Schellenberg
Oaxaca Charlie wrote:
<Snip>
Maybe that's the secret - I actually like tea!
Especially a Keemun Hao-Ya, or a Ceylon Vithanakande.
But not a tea that tastes like coffee, or a coffee that tastes like tea!
Dave S.

6) From: Maryann & Dave Schellenberg
Oaxaca Charlie wrote:
<Snip>
Reminds me of boarding school days - coffee and tea were drunk from 
Melmac plastic dinnerware, which seemed to be coated inside with a mix 
of tea and coffee.
Once a month, they decided to return the colour of the insides to its 
original colour (a greeny-blue) so they'd soak them in Javex.
Now that's a flavour you don't want in either tea or coffee!
Dave S.

7) From: Pecan Jim Gundlach
On Sep 18, 2004, at 6:45 PM, DEchelbarg wrote:
<Snip>
the 
<Snip>
<Snip>
<Snip>
The reality is that green coffee is a highly variable product that 
constantly changes.  None of the coffees stay the same from crop to 
crop and even with a given crop, they change as they age.  The 
available flavors make a constantly changing landscape.   Tom browses 
that landscape and lets us have access to the best that is available 
along with descriptions that, with experience, allows us to choose 
coffees that are most likely to please us.  A great coffee comes and 
goes, we never get to keep it.  The best we can hope for is to know 
that there are other great coffees on the way.
Jim Gundlach
On Sep 18, 2004, at 6:45 PM, DEchelbarg wrote:
ArialAnd now the
Panama Leru is gone -- at least for a time.  Wonder if the new stuff
will be the same lot number.  I'm new to this green bean game, but
enjoying.  Still, I hate it when it disappears to fast -- you have to
make decisions and the UPS driver and I are on a first name basis.
The reality is that green coffee is a highly variable product that
constantly changes.  None of the coffees stay the same from crop to
crop and even with a given crop, they change as they age.  The
available flavors make a constantly changing landscape.   Tom browses
that landscape and lets us have access to the best that is available
along with descriptions that, with experience, allows us to choose
coffees that are most likely to please us.  A great coffee comes and
goes, we never get to keep it.  The best we can hope for is to know
that there are other great coffees on the way.
Jim Gundlach

8) From: DEchelbarg
In a message dated 9/18/2004 8:53:33 PM Eastern Standard Time, 
PecanJim writes:
The reality is that green coffee is a highly variable product that 
constantly changes.  None of the coffees stay the same from crop to 
crop and even with a given crop, they change as they age.  The 
available flavors make a constantly changing landscape.   Tom browses 
that landscape and lets us have access to the best that is available 
along with descriptions that, with experience, allows us to choose 
coffees that are most likely to please us.  A great coffee comes and 
goes, we never get to keep it.  The best we can hope for is to know 
that there are other great coffees on the way.
I guess this is what makes it special -- plus you can't store it too long -- 
so you have to use it -- a drink of the moment -- and a memory of a lifetime.


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