HomeRoast Digest


Topic: coffee test (44 msgs / 702 lines)
1) From: Robert Cantor
http://www.emode.com/emode/tests/coffee.jspBetter than a horoscope...
Bob C.
rcantor

2) From: Michael Allen Smith
<Snip>
I got THE Sophisticate, which is probably want everyone else on this group
will get.  It's too bad it doesn't share all the types and defintions at the
end of the test.
mas

3) From: Kirt Thomas
 
<Snip>
LOL - I got 'the Realist' - 'Dark, Strong and Genuine' 
-- 
-----------++++++++++---------+++++++++---------++++++++++
Kirt Thomas  *  HW Gourmet  *  Vac-Pot  *  Rancilio Audrey
   Roasting in the comfort of the Garage for over a Year.

4) From: Michael Snow
 
<Snip>
I got "The Sophisticate" too.
Michael Snow
vac pot - drink black - HW Gourmet - DeLonghi Air Stream convection oven
coffee
Michael and Anna Snow
Snow Creative Services
snows

5) From: John Wanninger
I'm "the Go-getter
Bold, energetic, and never far from reach." :^) 
John W. * Poppery I/AromaRoast/StirCrazy * Vac/Drip/Espr * A9/Zass Turkish

6) From: Mike Geis
From: "Michael Snow" 
<Snip>
I am somewhat embarrassed to say that I got "The Sophisticate" as well.
Mike Geis

7) From: Chris Schaefer
While I'm not embarrassed, I'm also not surprised.  I ranked in as THE SOPHISTICATE as well.
Gonz
----------
From: 	Mike Geis[SMTP:mgeis]
Sent: 	Wednesday, April 26, 2000 9:16 AM
To: 	homeroast
Subject: 	Re: + coffee test
From: "Michael Snow" 
<Snip>
I am somewhat embarrassed to say that I got "The Sophisticate" as well.
Mike Geis

8) From: Jim Green
Somewhat embarrassing for a laid back guy like myself, I ended upa
"go-getter". My staff thought it was 'right on' - scary how we see
ourselves compared to how the world sees us!!
--
"If you do what you have always done and expect a different answer, then
you my friend are insane."

9) From: Tim Culver
I'm THE REALIST.  (My definition of this term: what an optimist or a
pessimist considers himself.)
Now, what's CKT?
      How many of the following are you familiar with? Jamaica
      Blue Mountain, Kenya AA, Sumatran, CKT, Columbian.
-- 
Tim Culver
Chapel Hill, NC ... popper ... trespade ... press pot

10) From: espressomio
I'll never know what I got. It wouldn't tell me unless I gave it my
email address. To heck with that, I have started getting spam from
somewhere, I don't need any more.  But what is CKT?
Tim Culver wrote:
<Snip>
--
------------------------------------------------------------------
Richard (Dick) Heggs
Beautiful Okanagan Valley of British Columbia.
Homeroasting P(Mark I),espresso, drip--since 1997-established 1938http://members.home.net/espressomio/

11) From: Bill Wiltschko
I'm also a realist, whatever that means to the creators of the
test.  Do the creators equate espresso with sophisticated?
CKT = Celebes Kalossi Terazzu?  sorry for any mis-spelling.
Bill
At 08:08 AM 4/26/00, you wrote:
I'm THE REALIST.  (My definition of this
term: what an optimist or a
pessimist considers himself.)
Now, what's CKT?
      How many of the following are you familiar
with? Jamaica
      Blue Mountain, Kenya AA, Sumatran, CKT,
Columbian.
-- 
Tim Culver
Chapel Hill, NC ... popper ... trespade ... press pot
Bill Wiltschko
bill
http://www.wiltschko.org/coffee.htm

12) From: Prabhakar Ragde
<Snip>
Eeee! I got "Realist"! I've been running from reality for most of my
life! --PR

13) From: J. Paul Sheridan, III
I'm a REALIST.  Guess that's what I get for occasionally accepting a Super
America cup of coffee.
PS:  I'm also a Bassett Hound  (see "What Breed of Dog Are You?)
--
Spunky Paul
Modified Poppery II - Pavoni Burr - SwissGold pour over

14) From: Scott Jensen
I was a go getter, for those of you who don't want to leave your email
address with them here is the description:
The Go-getter
Bold, energetic, and never far from reach. Is that you or your coffee? To
the casual observer, there's really no difference. How you take your coffee
provides people with a small window into your personality. Here's what one
might see...
For you, coffee is a tool. Your drinking style labels you a go-getter. A
non-stop hard worker. Coffee gives you the jump-start you need in the
morning and keeps you going throughout the day. Your fellow coffee drinkers
most likely see you as resourceful, energetic, and tireless. You are always
on. If a job needs to get done, you're just the type to make it happen. Your
coffee-style says you're very flexible and adapt well to change. In fact,
you require a lot of variety in your life. You probably juggle many tasks at
once, or move quickly from one task to the next. You are driven by your
desire to accomplish many things, and sometimes it might seem like their
isn't enough time in the day. Creative, quick and witty, you grab hold of
life with both hands and hang on for the ride.

15) From: Robert Cantor
Should this info become part of the roaster roster?    :)
Bob C.
rcantor

16) From: Robert Cantor
What made you think it had to be your real address?
Bob C.
rcantor

17) From: Robert Cantor
The real question is who's your celebrity date!
(or if you're a mad scientist)
Bob C.
rcantor

18) From: Seth Grandeau
My wife leaves for work at an ungodly hour, so I'll usually leave a cup from
my morning pot in the fridge and she nukes it the next morning.  I know this
is far from optimal, but it beats no coffee at all.  Lately, she's been on a
Kona kick (I need to order some more, before SM runs out) and has asked me
"Is this Kona?" every time I make something other than Kona.  Well, I hit
rock bottom this morning and had no homeroast left (I only roast on
weekends, and only had time for one IR2 batch this past weekend, so...).  I
dug up a sealed half-pound of pre-ground coffee that someone had given us as
a gift for Christmas.  I can taste the difference, but I'm curious to see if
she does.  It "is" Kona.  10% Kona blend.  Nothing at all wrong with it,
just nothing exciting either.  It just tastes like coffee. :)
I'll let everyone know what her take on it is.
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19) From: Demian Ebert
I slipped some Peets to my wife once without telling her. She looked
at me and sais, 'this tastes burnt." My guess is she'll noptice.
demian
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20) From: Brett Mason
I have two thermal caraffes that are hot the next day...  You should
consider one for your "next morning" ready cup....
Brett
On 2/28/08, Seth Grandeau  wrote:
<Snip>
-- 
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21) From: Barry Luterman
My wife can notice when I brew with my water too hot. She can do that
consistently and not on espresso.She does it on brewed coffee.
On Thu, Feb 28, 2008 at 4:55 AM, Seth Grandeau  wrote:
<Snip>
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22) From: Seth Grandeau
Brett, I had thought of using a thermal carafe, but the two I have won't
keep coffee hot for 22 hours, particularly with only a single cup's worth in
them.  Anything you would recommend?  I have seen small Thermos brand travel
mugs that are supposed to have good heat retention.  That may be an
option...
On 2/28/08, Brett Mason  wrote:
<Snip>
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23) From: Bill Laine
What kind of caraffes? I have tried a couple and coffee from them needs
warming after 6 hours.
Bill
New Orleans
On Thu, Feb 28, 2008 at 10:19 AM, Brett Mason  wrote:
<Snip>
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24) From: Brett Mason
I have a Zojirushi - glass inside.  I mnake a pot each morning at 6:30am,
and drink a cup at 5:00 when I come in the door....
Here's what the product description says on the Zojirushi....
Well-respected Zojirushi brand makes durable, reliable products. This
thermal carafe is no exception, with a classic, simple design that keeps
coffee and other hot beverages hot for hours. A button you press with your
thumb while gripping the handle opens the carafe for serving, doing away
with the need to partly unscrew the lid for pouring. An indicator on the lid
tells you if the carafe is open and ready to serve, or closed. When open,
the outer rim supports coffee filter holders for brewing coffee directly
into the carafe. *--Cynthia Nims*
The Premium Thermal Carafe features contemporary, yet classic styling along
with an easy-touch quick serve button and large handle for safer and easier
serving. The heat retention system maintains a temperature of 168??F for 10
hours or 141??F for 24 hours, plenty of time for service at parties or in
the office. Generously sized at 64-oz. capacity.
I concur with the long term warmth.  If these numbers won't do, then I'd
recommend a cordless kettle and an Aeropress - like I have at my office,
along with my swissgold 1cup and my Bodum french press...
Gotta have coffee,
Brett
On 2/28/08, Bill Laine  wrote:
<Snip>
-- 
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25) From: miKe mcKoffee
Brett, 1000 CSA demerits for suggestion. Stale coffee is stale coffee, don't
care if it's still hot! Good fresh brewed coffee is good hot or cold and
stale coffee is stale hot or cold. Call me picky and damn straight I am.
Which is why we use a count down timer at the Kafe and the Pressed to Airpot
"House Coffee" gets max 1 hour hold then dumped, period, no matter what.
Hell an auto-dripper with timer and grinding the night before would be
better than holding in a thermos over night. (And drip/timer a method I
retired at home as too inferior in the cup back in 1984)
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
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26) From: Sean Rooney
LOL.
My homebrewed homeroast is still 10x better after 12 hours in the  
thermal carafe than any other coffee I can obtain in my town except  
for one espresso bar...
I have a cup when I get home every evening, then rinse out the carafe.
I wish all coffee vendors were as quality oriented as you are, Mike.   
I referred a friend to you recently, haven't heard if he's visited  
your place yet (he lives in Vancouver, I live in MI).
Sean Rooney
On Feb 28, 2008, at 1:18 PM, miKe mcKoffee wrote:
<Snip>
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27) From: Brett Mason
Coffee in the vacpot is topped off - there's no air, and I sense very little
staling....  I do enjoy the cup in the evening, and an espresso a while
after...
To Mike's point, a crafty person would pour the coffee in a food saveer bag,
seal it and freeze it....
  Oops - off topic
1000s of points lost, hey I'm considering a recession anyway!
Brett
On 2/28/08, miKe mcKoffee  wrote:
<Snip>
-- 
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28) From: Seth Grandeau
miKe, let's be fair, I asked for suggestions for something to hold coffee
for 22 hours and that's what he offered.  My wife does not make coffee and I
can't get up early enough to make it for her, so it's going to be stale, but
as I said, stale coffee is much better than no coffee.
No, I would give demerits for suggesting a 64 oz carafe for holding what
would be no more than 8 ounces of coffee!  Can you say overkill? :)
On 2/28/08, miKe mcKoffee  wrote:
<Snip>
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29) From: Allon Stern
On Feb 28, 2008, at 1:18 PM, miKe mcKoffee wrote:
<Snip>
I've seen a coffee shop where the employee periodically dispenses a  
cup of coffee from the airpot, pops it in the microwave to heat it  
hot hot hot, then dumps it back into the airpot.
Double eww.
-
allon
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30) From: Jim Carter
I haven't tried this, but I wonder if it would work.
What if you made a very strong coffee concentrate with an Aeropress the 
night before and stored it in a travel mug?  Then, add boiling water to 
it in the morning to make an Americano-like drink.  All your wife would 
have to do is heat the water in a tea kettle or the microwave and add it 
to the concentrate.
Of course, the temperature would drop. But, our goal here is not a 
perfect cup of coffee. Rather, we are trying to find an acceptable 
solution given the constraints of the situation. You would probably have 
to experiment with the concentrate strength, concentrate to water ratio, 
etc.
Has anybody on the list done something like this?
-- Jim Carter
Seth Grandeau wrote:
<Snip>
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31) From: Seth Grandeau
Since the love for my wife is clearly being questioned. :)  Let me ask the
group this:
If you consider a properly drip brewed cup of coffee (Capresso CoffeeTec at
200 degrees, gold filter) as rating of 100, and my wife's cup of coffee,
prepared this way the day before and microwaved to be a 0, then how would
you rate it if I use the Capresso setup, but grind the coffee the night
before?  (That way, she gets a fresh cup and I get a 2 hour old cup, rather
than I get a fresh cup and she gets a 22 hour old cup)
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32) From: Allon Stern
On Feb 28, 2008, at 2:34 PM, Seth Grandeau wrote:
<Snip>
How about you pregrind an AP serving of coffee and leave it on her  
mug the night before. Then she just has to microwave some water, pour  
some of it into the AP, swirl, press, and top off with the rest of  
the hot water.
Then you get to clean up the mess while you wait for your fresh pot  
to brew.
(like an AP counts as "mess", if done properly...)
-
allon
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33) From: Seth Grandeau
Allon, what would the advantage be to this over just loading my Capresso
with pre-ground coffee and setting the timer?
On 2/28/08, Allon Stern  wrote:
<Snip>
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34) From:
Perhhaps you might ask your wife what she'd like?
---- Seth Grandeau  wrote: 
<Snip>
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35) From: Sandy Andina
That is mental cruelty akin to grounds (haha) for divorce in many  
jurisdictions. Careful!
Sandy Andina
www.myspace.com/sandyandina
On Feb 28, 2008, at 8:55 AM, Seth Grandeau wrote:
   I
<Snip>
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36) From: Brett Mason
No - THAT is way too simple....
Brett
On 2/28/08, jomiller  wrote:
<Snip>
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37) From: Brett Mason
Looks like you have two Starbucks, Three Dunkin Sonuts, and a Diesel Cafe in
the neighborhood, to say nothing of Boston Coffee Brewers, all right
there...
Hope you get it worked out...  I would do the thermal caraffe...
Brett
On 2/28/08, miKe mcKoffee  wrote:
<Snip>
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38) From: Allon Stern
On Feb 28, 2008, at 2:44 PM, Seth Grandeau wrote:
<Snip>
Because your wife gets the compromise of preground, but still freshly  
brewed.
You still get freshly ground and freshly brewed, not preground and 2  
hours old.
-
allon
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39) From: mvivit
Quoting Jim Carter :
<Snip>
Well...waaay back when, I bought one of the coffee concentrate  
systems. You dump a pound of ground coffee into a large plastic  
bucket-type container fitted with a filter and cork. Add water (I seem  
to remember it was 1 quart of cold water). Then let sit in the fridge  
over night. It came with a carafe you set the filter over after  
pulling the cork. The idea was to have coffee concentrate available in  
the fridge, adding hot water when served. Yeah - lots of  
not-so-good-for-a-good-cup-o-joe variables. I eventually ditched it.  
It was alright for a very basic cup for less-discerning palettes, but  
I really missed the full flavors.
OTOH, what Jim describes above is definitely worth the try. You'd be  
able to give her the best concentrated flavor.
Mary in Utah
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40) From: miKe mcKoffee
As far as Brett is concerned was more than fair. (Besides Brett doesn't give
a rip:-)
As far as stale coffee goes I agree to disagree. In my world a can of coke
or a Nodoze if a caffeine fix is what is needed is better than stale coffee,
stale coffee is only good for some plants. I will always do without before
drinking bad coffee, always have since I first started drinking coffee after
tasting fresh roast fresh ground fresh brewed coffee for the first time in
1984. As I've said many times Life's Too Short To Drink Bad Coffee! I don't
say that in jest. Coffee to me is a serious culinary art not a caffeine
delivery system. 
Kona Kurmudgeon miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
<Snip>
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41) From: Steven Van Dyke
At 12:53 PM 2/28/2008, you wrote:
<Snip>
I can think of one thing that would 'hold' coffee for 22 hours - a 
super auto machine.
Not the most economical suggestion, but if she's willing to heat a 
'stored' cup in the microwave she should be willing to push a button 
(or two) to start a superauto.
My Capresso F9 is unlikely to ever make a God shot.  When you change 
from one type of bean to another there's a lag / blend as the last of 
the old and first of the new beans work their way through the hopper.
But I push a button and get a Cafe Crema, freshly ground and ready in 
less than a minute.  And that is good.
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42) From: Alchemist John
Finally someone suggests this.  I would rate it about 80.  It is what 
I do for myself 5 out of 7 days a week.  I grind the night before, 
set the timer and have coffee ready at 4:30 am when I get up.  Not as 
good (80/100) as fresh ground/fresh brewed, but a far cry from 22 
hour brewed coffee.  You could also look at setting her one cup up 
the night before and having it ready, then making yours when you get up.
At 11:34 2/28/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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43) From: J.W.Bullfrog
I had my espresso machine on a timer. (faema compact). get up, grind, and
pull an americano.
Now it and its twin are sitting in the basement since I don't work from home
anymore.
BTW, I may be back on the list for a while, my hybrid project got put on
hold for a while :(
On Fri, Feb 29, 2008 at 8:00 AM, Alchemist John 
wrote:
<Snip>
-- 
I've seen things you people wouldn't believe.
Attack ships on fire off the shoulder of Orion.
I watched C-beams glitter in the dark near the Tannhauser gate.
All those moments will be lost in time, like tears in rain.
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44) From: Seth Grandeau
John, that sounds like a brilliant idea!  Thanks. :)
On 2/29/08, Alchemist John  wrote:
<Snip>
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