Can anyone who has worked with the Mbale and the current organic Bugisu tell me what you do to get more depth from the current batch? The Mbale was easy to get a lot of deep flavor from without taking it into second crack more than a couple pops. I don't get as much from the organic stuff, although the flavor is good. I am planning to try some darker roasts to see if that helps, but any suggestions from anyone who has been down this road would be appreciated since I don't want to waste any. homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
Jim, I knew you were a kindred spirit about coffee! After over 100lbs of Uganda Bugusu over the last 4 years, it still amazes me with its depth, latitude of roasting ablility, and complexity. Les
Shameless pusher! Its posts like this that have made my storage cabinet bulge! On Mon, 2003-05-05 at 10:16, Les & Becky wrote: Jim, I knew you were a kindred spirit about coffee! After over 100lbs of Uganda Bugusu over the last 4 years, it still amazes me with its depth, latitude of roasting ablility, and complexity. Les
John, My wife's response to your post was that she wants ISH every day, and maybe take weekends off for Kona! What have I done, she didn't even drink coffee until we got married! "Stupid" pusher may be a better title. Les
Les, How do you train your wife like that. My wife just thinks that anything about coffee is stupid. Les & Becky wrote: <Snip>
Yes Les, do share! My wife keeps wondering why we need 30lbs or so of various greens taking up space in the cupboard when they all basically taste the same (her words). :) -mike <Snip>
Ben, I nice fresh cappuccino out of ISH seemed to do the trick! Les P.S. using Goat Milk fresh from Alchemist John's farm really makes a great froth and sweetest warm milk there is!