Oh I did myself wrong this time. I just received a few days ago my 8 cup (whatever the french poofter name they call it) french press. I bought it because I thought it'd be 'nice' for the times when I didn't want a whole damned 12 cup pot of coffee, yet planned on drinking more than one cup ie.. the swiss gold cup thingie. I made a batch with it, using about the same amounts I use for my Swiss gold.. well, it worked well but the coffee tasted a bit weak for me. Well today, I decided to throw in a few more grams of beans. so i did my pot with my Kona that I roasted three days ago. I have a large beer glass that I stole from some country overseas during one of my Navy days drinking binges when in a foreign port. The err cup holds a good liter of liquid and a bit thensome. anyways... used it to nuke my water to boiling..... threw it in the poofter pot with my grounds, waited a minute twirled the thing waited nother minute and a half.. give or take a few seconds, pressed the plunger and about 30 seconds later, was pouring my Kona into my rather large cup. At first, smelling the steam coming off the presspot I thought I over extracted again, because it almost smelled bitter, groundy, like I put too much coffee in. Well let me tell you, give it about 5 minutes in the coffee cup,... all I can say is.. Wow. This coffee was full bodied and had an extraordinary flavor to it, the smell of it brought the neighbor from upstairs down, so I made him a cup too. Well.... tween my big cuppers and finishing off the tailings of the pot I made for his cup... Im wired off my ass now, and doubt ill sleep anytime soon tonight. This was probably, to this date, one of the best pots of coffee I made so far. One thing I do want to mention is, I had a cup that was the 'extra' that sat for a few hours, ie got to room temperature, and even cold the coffee was great... For those who want a cold coffee, or even iced if you want to fridge it. It's expensive yes, but the Kona rules... I do remember trying some other kinds of coffee to get something similar to kona, some were very c hocolaty... hmmmm coffee.... Ill have to play around and let you all know. Aaron going to bounce off a few walls now.
Aaron, Don't ever get an espresso machine! :>)) or go to Mike McKoffee's and cup 8 different Konas in one day. Talk about being wired! Les On 5/15/05, Aaron wrote: <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
I have a feeling their may be quite a few rather "wired" people June 18th!-) Oh, to augment the "coffee buzz" among other goodies, munchies and Q feast Alchemist John has agreed to bring a Chocolate Alchemy produced flourless mocha torte... Kona Mocha Hot Fudge might be a bit too much for it though, but will have 'nilla ice-cream too;-) Now Kona Mocha Hot Fudge just might be interesting on the cherry crisp I'll be making! Will be made with cherries from our is no more backyard overgrown cherry tree that was supposed to be a dwarf but me thinks not... we made the somewhat painful decision to remove it. (Decided on my cherry crisp with spiced oatmeal almond crisp top instead of the pineapple macadamia nut up-side-down coconut rum cake, made that last time.) I really will get busy SOON and get a PNWGIII URL made posted! But can't just now, I heard Miss Silvia calling... Kona Konnaisseur miKe mcKoffee URL to Rosto mods, FrankenFormer, some recipes etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htmFrom: "Les" To: Sent: Sunday, May 15, 2005 2:42 PM <Snip> Don't ever get an espresso machine! :>)) or go to Mike McKoffee's and cup 8 different Konas in one day. Talk about being wired! Les On 5/15/05, Aaron wrote: <Snip>
Mike not the cherry crisp!!! I was mourning the cut down cherry tree as I review your backyard transformation. I still remember the cherry crisp you served the last time we dropped by! List members, all you undecided, please don't come. You really wouldn't want to eat some of that awesome crisp, washing it down with a fine cup of coffee. Les On 5/15/05, miKe mcKoffee wrote: <Snip> !-) <Snip> t <Snip> , <Snip> be <Snip> s <Snip> e a <Snip> e <Snip> ead <Snip> ast <Snip> t <Snip> s <Snip> t <Snip> r <Snip> ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>
There is good news in our home this year. The cherry tree is back and full of blossoms. I planted a Montmorency cherry tree several years bask that did great. In fact, 4 years ago it produced 11 gallons of pie cherries which were a boon to myself and the neighbors. The following spring it died at least 90% of the tree died. There was a small twig from the base. Just above the graft union. (I think the scion rooted and saved itself). This year for the first time it has a lot of blossoms. The old trunk has rotted and fallen away and I am waiting to see if I am right and it is the scion growing and not rootstock (I think it was Mazzard). Fingers crossed - dreaming of cherry pie, cherry crisp and maybe even Cherry mead. <Snip>
On Sun, 2005-05-15 at 21:33 -0500, David Johnson wrote: [snip] <Snip> Cherry mead?? Are you going to pour that over ice-cream? It sure going to be too sweet to drink!!
<Snip> Oh, David...I think you must let us know what happens with your cherry tree. I, for one, want to know how it turns out. Gene Smith riding the wild learning curve, in Houston
I, for one, wouldn't mind tasting some of that cherry mead. Of course, that won't be ready for what, a year or two? ---Frank Gene Smith wrote: <Snip>
Cherry mead, now that is something Id like to try. I make a killer honey mead / honey apple cyser, using honey fresh off the beehive. I must say though, one of the best mead's i ever tasted was a prickly pear, that was slightly carbonated. I should try a kona wine.... hmm lemme mull this one over. Oh OHHHH, I got it, I have made some excellent kalua before, but using crap coffee, lemme make some with some good coffee... my this could get intesting. For what it's worth, I also have vanilla beans, I have my own vanilla plants growing at home too, now I might have to go and do all kinds of playing with this flavor thing here. Aaron <Snip>
<Snip> Try somewhat cooler water, along with more time. If you don't like that, stick with it exactly as you have described. <Snip> Too much ground coffee does not result in over extraction. It just makes the coffee stronger. Over extraction is where you leave the grounds (whatever quantity) in contact with the water too long (or too hot) so that certain bitter components get extracted more than you would like.