HomeRoast Digest


Topic: morning cup (13 msgs / 283 lines)
1) From: ginny
Horse, read gobs of blueberry, cafe crema.
wonderful.
ginny

2) From: Jared Andersson
Is is just me or does the blueberry in Harar kind of smell like a box
of blueberry muffin mix.  I wonder if it is a similar chemical
compound in each.  Jared
On Sat, 19 Feb 2005 06:21:20 -0800 (GMT-08:00), ginny
 wrote:
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3) From: Dean De Crisce
I am having multiple wonderful shots of the sidamo dp organic. boy it is
sweet, lemony and fruity. what a great bean! i have grown very fond of all
the ethiopians...i have had them before in various shops...but it was not
until roasting them myself (city), that i have been amazed at their
uniqueness. happy happy.
-- 
Dean De Crisce
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4) From: raymanowen
I'm there, too, Dean.
Cheers, Mabuhay -RayO, aka Opa!
On Thu, Jul 24, 2008 at 12:48 PM, Dean De Crisce 
wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: Yakster
My morning cup this morning was the Feb 2008 offering of Rwanda Gkongoro
Nyarusiza that I roasted on Sunday night, 8/30, as it's been for most of
this week.
Today, however, after five days of rest, it's starting to just come into its
own with enhanced body and flavors.  I have a hard time describing the
origin flavors of this bean (roasted to full city), but I guess Tom's
cupping notes here pretty much describe it:
 "The cup has sweet and sour Mandarin notes, fading into a good
coffee-flavor bittersweetness. Coffee flavor? In coffee? Sometimes it is
difficult to describe the pleasant bitterness of coffee in terms of other
things (most often, bittersweet notes in chocolate). But sometimes the tangy
bittersweets seem to refer to no other flavor but coffee itself. That's the
case here, I feel. But there is more too, with a syrupy body and these
lingering citrus hints. There's also a trace of that winey accent to the
fruit, something you might find in a neighboring Kenya. In a slightly darker
roast (FC, rather than C+) my mandarin citrus turned to a black currant
fruit note: very nice! I get slight herbal and floral secondary flavors too,
lurking in the background, slight rosemary highlights, and in the finish a
twist of lemon peel."
I'm getting the nice, bittersweet coffee flavor, and I'm getting the nice
Kenya whineyness too.  I think I'm tasting herbal notes, but hard to say I'm
really getting citrus or floral.
I'm going to have to dig the rest of the batch I roasted out of the freezer
and try it in the new Clever Coffee Dripper and Yama Vacuum Siphon Pot I
just got from Tom to see how much difference it makes over the AeroPress.
This three day weekend, I'm planning to roast some coffee in the Behmor and
in my old-fashioned fireplace popcorn popper.  I'm thinking I set up the
charcoal BBQ kettle on charcoal (either brickettes, or I think I've got
Mesquite chunks I picked up at Smart & Final) and add some soaked wood chips
or chunks and compare the same bean fire roasted to roasted in the Behmor to
see if I can taste the difference.
Enjoy the long weekend, everyone.
-Chris
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6) From: Yakster
Same coffee, same roast, but pulled 2nd half from the freezer to try
out the new CCD (clever coffee dripper) and Yama eight cup vac pot.
I can see the benefit to both the CCD and vac pot. The CCD makes two
clean cups (paper filter after all) and the vac pot makes five or six
cups, perfect for company.
While sampling the coffee, I'm also drinking a hoppy Sierra Nevada
Pale Ale and noticing that the Rwanda has a familiar, hoppy taste.
I'll have to try it when my pallate is clean in the morning.
-Chris
On 9/4/09, Yakster  wrote:
<Snip>
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7) From: Steve Carlson
These days I'm all about the Yemen blends.  I've got Yemen Mokha Ismaili
(Full City) as the host of the show, then I'm grinding it 50/50 with today's
special guest star, Bonko WP.   It's got the earthy spicy goodness of Yemen,
with lemon sunshine from Ethiopia.   Heaven and earth in my morning cup.
-- Steve Carlson
On Fri, Sep 4, 2009 at 9:24 AM, Yakster  wrote:
<Snip>
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8) From: Yakster
Rwanda in the CCD (clever coffee dripper), waffles, and Das Rhinegold
on the stereo. I may switch to the CCD for the daily cup over the AP
(Aeropress). It is a much richer, fuller extraction.
Today is cleaning day for the kids (and deep cleaning for me at the dentist).
-Chris
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9) From: Rick Copple
I'm drinking Ethiopian Misty Valley today. Only one more pound left to 
roast. At least I still have some Meno Misty Valley too, which I like 
equally well.
-- 
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10) From: John and Emma
Enjoying a Gesha Lot 10 roasted 18 hours ago to a beautiful FC. I roasted it
in my Behmor using P4. Hit + to max temp before start and roast length was
22:45. Sadly this is my last pound. One of the best cups of coffee you can
enjoy. I'm looking forward to the flavours after another couple of days.
John H.
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11) From: Yakster
I pulled two shots of espresso on the way out the door this morning, almost
late taking the kids to school.  First shot was mix of Barefoot The Boss
with their Element blend drown in frothed soy as a cappuccino for the Wife
in a to-go cup and the second shot was Barefoot's Element blend in a
demitasse which I drank down and didn't have time to savor.  I may go back
to making Clever Coffee Dripper cups of coffee in the morning to stretch out
the coffee drinking experience and cut the prep time.
I've got to get up earlier or something to find more time to enjoy morning
coffee without the rush and the anxious teenager sitting in the car waiting
to go.
After dropping off the kids, I swung by Red Berry Coffee bar and had a
Ritual Sweet Tooth shot and a Ecco Reserve, but didn't have much time to sit
and chat as I had a conference call to get to.
I just had a cup of Panama made with an inverted AeroPress technique at
work, got a sheen of oil on top and the cup tasted pretty good.
I'm thinking of roasting up the Donkey blend this weekend for espresso, one
night this week I got pretty wired from an espresso session and found it
tough to get to sleep.  I've also got to roast some of the older greens and
keep working on the stash reduction program.  It seemed like I'd cut my
stash down by a half, but it was only that I'd switched to inventorying in
kilos instead of pounds in BehmorThing.
Sunday were thinking of going to Santa Cruz to enjoy the nice weather and
swing by Verve on the way back for their competition flights of espresso
event.
So, how's everyone else's cup?
-Chris
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12) From: Jeffrey Kelly
Freshly roasted stash of Ethiopia Jimma Nigusie Lemma.  The sweetness is amazing.  I couldn't  place the fruit taste until I looked up the archived reviews on Sweet Maria's...peach!  
Good day all.
-JD Kelly
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13) From: Lynne
Good morning, Jeffrey (or Jeff?) - and the rest of our homeroast family out
there!!
I love when the roast turns out like that - beautiful!! Lately, I'm just
happy when it turns out like - coffee, lol. Can't change much about my
sub-par stove (unless it completely dies & my landlord has to replace it...
tempting...) Anyway, my morning cup isn't as amazing as yours - I mixed all
my remaining bits into a blend of "I don't know what's in here." But it's
all from Sweet Maria's, so at least it's far better than most anything else
I could buy.
I was in Clover Food Labs in Harvard Square a few weeks ago, and actually
bought myself a cup that morning. I was tempted by the Clover worker who
extolled the roaster (from Maine, and actually sounds like a homeroaster -
she said he roasts in his attic).
The roast may have been fine, but they brewed it so weak it was awful. I do
understand that most people out there don't like brews at the strength I
make my own - one of my son's refers to my homeroast as crack, and not as a
good reference, lol).
Lynne
On Sat, Sep 10, 2011 at 8:45 AM, Jeffrey Kelly wrote:
<Snip>
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