HomeRoast Digest

Topic: Tribute to Alfred Soon (13 msgs / 235 lines)
1) From: ginny
I have my Horse all ready to pull and I will put it into a Martini Glass for Alfred.

2) From: Bob Baker
It's 11 25 CST
So about 35 mins....

3) From: Gary Townsend
I'm on it!
Machine is all warmed up! 

4) From: Gene Smith
Heading downstairs right now to prepare.
Gene Smith
riding the wild learning curve, in Houston

5) From: miKe mcKoffee
5 minutes and Silvia is ready for Moki Americano in memory of Alfred.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm

6) From: Ron_L
Double from Monkey Blend in process...
On Sat, 19 Feb 2005 11:52:08 -0600, Gene Smith  wrote:

7) From: Brett Mason
2x2 Colombia Supremo at a City roast...
On Sat, 19 Feb 2005 11:55:43 -0600, Ron_L  wrote:
Brett Mason
   _(( )_  Please don't spill the coffee!

8) From: Bill Zambon
I didn't have the pleasure of meeting Alfred, so I won't join in the tributes.
But I do think that if he is half the coffee aficionado that you
remember, he probably is taking special pleasure in seeing someone new
like myself- struggling to join in the fun of roasting coffee.
So I won't raise a cup of Kona, or a demitasse of Monkey ....
but I will continue to sweat over issues of which heat gun is
appropriate... and try better to discern the nuances of turning my
FreshRoast to "cool" when the coffee hits second crack.
Bill Z

9) From: Terry Stockdale
Mine was a triple Monkey Blend ristretto from my bottomless portafilter.
A quick toast to Alfred and I started sipping.
Terry Stockdale -- Baton Rouge, LA
My computer tips, coffee pages and forums:
    http://www.terrystockdale.comAt 11:55 AM 2/19/2005, you wrote:

10) From: Clifton Burkett
Mine was a mix of 75% Sulawesi and 25% Monsooned Malabar pulled from the
Giotto. I remembered when I first got my Giotto Alfred was always great
about passing tips on to me of how to run the chrome beastie. He will be
Clif - SomeWhere in Florida with 
Odie the Corgi and  Garfield the Tabby

11) From: Bob Baker
How'd you like my blend???
I'm sipping on a cappa right now...
tastes like a mocha
On Sun, 20 Feb 2005 01:49:59 -0500, Clifton Burkett   

12) From: Clifton Burkett
I think it is very good. It was a bit better today. It only had about 14
hours rest yesterday. I took some beans out of the roasted coffee bag to
make the cappa and sealed it back up. The coffee bag was puffy again =
morning so there was a lot of gas left in the beans. A bit more creama =
too so I think it needed a bit more rest. I barely hit full city + in =
HotTop with the mix. I may take it a bit longer next time to a more
aggressive full city + or maybe do a mélange with a batch taken to =
Vienna. It made a very good cappa with 2% chocolate milk! YUM! Today I =
had a
normal cappa for after dinner. It paired with the meal well. I had steak =
poivre topped with a sauce made of cream, green peppercorns and cognac; =
tomato and sautéed onion tart and baby Yukon gold potatoes roasted in =
oil and rosemary. Very good lunch, very good cappa!  
Clif - SomeWhere in Florida with 
Odie the Corgi and  Garfield the Tabby

13) From: =?ISO-8859-1?Q?Scott_Kou=E9?=
Now I'm hungry.
SK - starving in San Francisco
On Feb 20, 2005, at 9:18 AM, Clifton Burkett wrote:

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