Tim, I am one of the Aged Java fans. I roast it up to the second crack or a little beyond, which is a dark roast by my standards. I always rest it 2 days and I never, ever drink it straight! I usually blend it 1/3 Aged Java with 2/3 Columbian, or Costa Rican, or any mild type that somewhat lacks its own distinct character. It gives a deep, rich flavor and a pleasing coffee aftertaste for about a half hour. Maybe that combination will change your opinion, and please cut me a little slack on the 'distinct character' comment. After all, I too am an expert at my opinion. Terry << Aged Java drinkers, please help me troubleshoot. No matter how I brew the coffee, it tastes terribly over-extracted. There is an overwhelming bitterness to it. Have you ever ground your coffee to a powder, and then boiled it on your stove for about half an hour? That's what my Aged Java tastes like. >>
<Snip> tfisher511> Tim, I am one of the Aged Java fans. I roast it up to the tfisher511> second crack or a little beyond, which is a dark roast by tfisher511> my standards. I always rest it 2 days and I never, ever tfisher511> drink it straight! I usually blend it 1/3 Aged Java with tfisher511> 2/3 Columbian, or Costa Rican, or any mild type that tfisher511> somewhat lacks its own distinct character. Thanks for the suggestion, Terry Fisher, and for the encouragement, Terry Braun. I have a couple of Mexican beans on hand, and I'll try blending as you suggest. We're having dinner guests tonight. Shall I serve Aged Java or Kopi Luwak? -- Tim Culver Chapel Hill, NC ... not sharing my Lerida with anyone ... press pot
<Snip> What sort of guests?! -bean'wild!
<Snip> I cupped Aged Java with some other extreme coffees a few days back. I really like it. There's actually some great dimension to the cup after you absorb the shock of the first sip. I know there were some negative comments, but I think if you read the review for the coffee you would be completely prepared for what was coming. The Aged Java is a true aged coffee, and there are rumors of "fast aged" (does that make sense?) or even smoked coffees. I spoke with a really big name broker and she said they had some Sumatra PWANI aging adn it would be ready in 2 months. This really made me suspicious ...dont think I asking for a sample from that source. Aging is dangerous. You are allowing the coffee to degrade under supossedly controlled circumstances. I have cupped aged coffees with absolutely no positive cup qualities, just 100% nasty from start to finish. But a good aged coffee can only yield about 40% nasty, 60% positive at best, but it will hopefully strike a balance that is really interesting on the pallete. If you read about the effects of age on coffee chemistry in Illy's Espresso: Chemistry of Quality, you realize how great the effect is. Fats absorb odors, cellulose structure breaks down ...etc. It truly is a specialty coffee if you use the definition that it is NOT for a broad audience. I really try to stock a range of coffees. That dos not mean you will like them all, and its still up to you to figure out your tastes in coffee: I really wouldnt ever presume to be an expert on YOUR tastes! I am waiting for coffee to be included in an episode of The Iron Chef. That may be a long wait... My other great thought while cupping the new Costas again today (with the new Panama Hartmann due in next week --milder than previous, simple, but very nice ) is comparing coffee cupping to curveballs, sliders, sinkers, fastballs ...I think I can make this theory fly but its going to take a few more cups... :-) Tom ------------------------------------------------------------------------------ * Sweet Maria's Home Coffee Roasting Supplies * Tom and Maria * info web:http://www.sweetmarias.com
Did Tom really say: comparing coffee cupping to <Snip> Please! No sports metaphors. Jim Gundlach roasting in a wok on a wood stove for the total roasting experience
<Snip> tom> I cupped Aged Java with some other extreme coffees a few days tom> back. I really like it. There's actually some great dimension to tom> the cup after you absorb the shock of the first sip. I know there tom> were some negative comments, but I think if you read the review tom> for the coffee you would be completely prepared for what was tom> coming. [...] I tom> have cupped aged coffees with absolutely no positive cup tom> qualities, just 100% nasty from start to finish. But a good aged tom> coffee can only yield about 40% nasty, 60% positive at best, but tom> it will hopefully strike a balance that is really interesting on tom> the pallete. Tom, Thanks very much for your post. I'm glad to hear you describe it as a combination of nasty and nice---that's the way I was starting to think of it. There's a really lovely, sweet aroma, and there's also a nasty, bitter stench. They seem to be two separate personalities. If I let it rest for about a week, and I concentrate while drinking, I can really taste the sweetness over the bitterness, and the sweet side does remind me of Monsooned Malabar. I hope I didn't give the impression that I was disappointed in the Aged Java! I think it's very interesting, and experimenting with this kind of thing is what I like about this hobby. It's just that the "nasty" aspect was so surprising, and so reminiscent of overextracted coffee, that I figured I must have been doing something wrong technically. Thanks to all for your suggestions, and I'll keep experimenting with this unusual bean! By the way, I settled on the Colombian Excelso decaf for the guests. -- Tim Culver Chapel Hill, NC ... popper ... trespade ... press pot
<Snip> I'm not sure I'd look forward to this. A friend lent me two episodes of The Iron Chef on tape (we don't receive broadcast TV) and if the commentators know as little about coffee as they seem to about food, it will be a painful experience. --PR
Message text written by INTERNET:homeroast <Snip> Dismay! If you took out the all sports metaphors, you'd eliminate a huge chunk of the American language, and stand oblivious to its history. There is rich heritage there. I reacted similarly yesterday to a group of healthy young folks in my wife's workplace deciding not to drink coffee anymore because it was just "junk food" with no obvious nutritional benefits. What of the pleasure you share over that cup with your friends, and the millions of others around the globe, from slaves to kings, who also share it? It's a link with all the historical geography and romance of the coffee trade. The simple human pleasure over a cup of coffee transcends barriers of social class and geography and time. It's living! Let's hear it for coffee and sports metaphors! -Bryce
<Snip> Thought the language was called "English". And some of us are not in America. I second the ban on sports metaphors. I have enough trouble with "body" and "acidity" without having to figure out what the hell "infield fly rule" means applied to coffee. --PR -- Prabhakar Ragde, Professor/Assoc Chair (Curric) plragde Department of Computer Science DC 1314, (519)888-4567,x4660 Faculty of Mathematics Waterloo, Ontario CANADA N2L 3G1 University of Waterloo http://plg.uwaterloo.ca/~plragde
That's when you're just starting to sip and a fly lands in your coffee. Rather than throw the coffee, you're supposed to manuver yo ur upper lip to keep the fly out of your mouth until a polite sip is taken, whereupon you may deftly extract the fly as you set your cup down. Extra points if done without fingers - either by a flick of the cup heaving the fly and less than one cc of coffee into a safe receptacle, or with a utensil Bob C. rcantor
Bryce Decker wrote: <Snip> Depends on what they're substituting for it. If they switch to Coke, that's even worse. It has *negative* nutritional "benefits". =Spencer
<Snip> Actually, there's some conflicting research on this. Coffee has been linked to stomach cancer (not trying to scare anybody, but that's what I've read), but it also apparently contains antioxidants. One step forward, one step back.
Rancid fats and those "cooked" at a high temperature are definitely linked to cancer. This is where homeroasting is an outstanding health *benefit*. The coffee cannot be fresher, eliminating the rancidity. We may want to avoid very dark roasts, assuming possible creation of carcinogens, but I have not researched this yet, and there may be nothing to worry about. And if coffee does have antioxidants (as tea is known to have), then drink up, while keeping track of the caffeine of course. -- Ken Mary - Aromaroast - whirlyblade - French Press ---------- <Snip> <Snip> linked <Snip> but <Snip>
PR, Although you are correct in referring to the "English" language, in view of the gross differences from the British in word meanings, pronunciations, and spellings built up over the years, we in the USA speak "American". It is a dialect of the English language, just as Australian and South African are. And keep those flies out your coffee, you *know* where they have been. -- Ken Mary - Aromaroast - whirlyblade - French Press ---------- <Snip> <Snip>
At 3:48 PM -0400 5/3/00, Steve Baragona wrote: <Snip> Well yeah, but the headline that National Lampoon ran a few years ago says it all: "Laboratory Rats Linked to Cancer" And then we have the colon cancer cures by way of coffee enemas. I know four women who will each attest that her mother was thus cured (the same mother). So ... drink up!! -- Eric Bear Albrecht ebear http://www.newmex.com/ebear Tired of the same old crap? Note that crap, gore, and bush are all four-letter words. Want to see anything change? Vote for Nader. Anything else is just more insanity. Two-party system? HA!!
<Snip> ken> PR, Although you are correct in referring to the "English" ken> language, in view of the gross differences from the British in ken> word meanings, pronunciations, and spellings built up over the ken> years, we in the USA speak "American". It is a dialect of the ken> English language, just as Australian and South African are. ken> And keep those flies out your coffee, you *know* where they have ken> been. No flies on me, mate. -- Tim Culver Chapel Hill, NC ... popper ... vegemite ... press pot
I thought I sent this a half a week ago ... better late than nevah. At 4:19 PM -0400 5/3/00, Ken Mary wrote: <Snip> True dialects within a language are mutually unintelligible even though they share the same grammar (structure). British and American are not really dialects. Australian, on the other hand ... ;B -- Eric Bear Albrecht ebear http://www.newmex.com/ebear Tired of the same old crap? Note that crap, gore, and bush are all four-letter words. Want to see anything change? Vote for Nader. Anything else is just more insanity. Two-party system? HA!!
British and American are not really <Snip> Is there any other Aussies on this list - a bit of support please! (this is the Bear we are up against and my english is not that elequent (good) -bean'wild!
At 7:18 AM -0400 5/7/00, Mike Geis wrote: <Snip> Then there are the Kurds who have no army, navy, civil rights, etc., but they do have a language. Nasrudin* was once asked if he could teach the Kurdish language and he said sure -- and then proceeded to sign up for lessons himself, and stayed one lesson ahead of his student. One day while "teaching" he said "the Kurdish word for hot soup is 'allagash'". The student said "how do you say cold soup?" Nasrudin replied "You don't. They like it hot." Too bad I don't know the Kurdish word for hot coffee to bring this back on topic. I think I'll go out for coffee. That'll have to do. *a mythical middle-eastern character ;B -- Jim Bidzos: They have to standardize on a random number first Lynn McNulty: I am at a loss for a comeback on that one Dennis Branstad: The standard random number is 29 (1993 RSA Data Security Conference)
<Snip> mandy> Is there any other Aussies on this list - a bit of support mandy> please! (this is the Bear we are up against and my english is mandy> not that elequent (good) -bean'wild! Not an Aussie myself, but I did spend a year there in the mid-1980s. While we're on the subject, I have a question regarding the unofficial Australian national song, Waltzing Matilda . A DJ on the local student radio station claimed that "Waltzing Matilda" was an old expression for some particular activity, possibly involving drinking. A link from the page above, though, suggests that it means "hitting the road with your possessions in a bag slung over your shoulder." Any opinions from Australians or Australophiles? -- Tim Culver Chapel Hill, NC ... popper ... vegemite ... hundred-dollar bill
Tim Culver wrote: <Snip> This will qualify you to be one! <Snip> - it was an old expression for some particular activity, possibly involving drinking. (not coffee in those days - full of chicory, cant blame the old swaggie) regarding "hitting the road with your possessions in a bag slung over your shoulder." I qualify for that as I am off to Sydney (big smoke) to check out the coffee again - it wont be SCAA but its a lot closer and I wont need any possessions! see ya! -bean'wild!