HomeRoast Digest


Topic: Monkey Espresso Demis (11 msgs / 307 lines)
1) From: Jason Brooks
I remember someone, maybe Zara, mentioning Tom showing off the new
Espresso Monkey Demi's at the most recent west coast HR gathering.  Any
idea when we'll see them for sale?  Or at least see a prototype?  I'm
quite excited to oggle this one, and eventually imbibe from it.
Thanks,
Jason

2) From: Zara Haimo
They were really cool, not just the cup, but the saucer too!  I forgot to
ask Tom when/if they were available.  When I got home, I looked for them on
the website, but didn't see them.
Tom, when can we get some?

3) From: Les
Tom said they are coming from Brazil and he is waiting for their arrival!
 Les
 On 7/6/05, Zara Haimo  wrote: 
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n
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4) From: John Abbott
Ah, the west coast connection! Some of us in the remaining part of the 
planet are beginning to feel like outsiders with Sweet Marias. Of course 
living in Texico I get that feeling about most things ;O) 
We are in our 3rd 105F weather and a bit disappointed that Cindy curved 
right instead of left entering the Gulf. We could use the cool and the 
water. I've had to move my HotTop back in to the stove-top in the kitchen (=
I 
suppose as opposed to the stove-top in the living room or bedroom) The 
temperature really does foul up the profile. And I need all the help I can=
 
get anyway.
Bought a bright red Ferrari today to make myself feel better 
John - hot, happy and helpless
On 7/6/05, Les  wrote:
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o
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ttings 
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5) From: Rob Stewart
Hi jack is on.....  John steals the thread!!   "Bought a bright red =
Ferrari today to make myself feel better "
So what model and year?  
Rob

6) From: Rick Copple
John Abbott wrote:
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Been there, know the feeling! Why, it's like a whole 'nother country! ;-)
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Hum, I forget which part of the TX Valley you are in, I did see on the 
weather reports today that McAllen hit 102 (I got different figures from 
different sites, so not sure which one to believe as such) and about 95 
in Brownsville. Being further inland it gets hotter as you move away 
from the cooling affect of the coast.
At least be glad you were not in Laredo, which I noticed hit 108 
according to the sites I saw. We hit 104 here in Marble Falls. Plenty of 
100 degree weather to go around. However, I roast indoors anyway, smoke 
up the house, but I generally wait until people are going to bed so they 
don't have to deal with the smoke too much. :-)
I got in the Panama Elk. and the CR Peaberry today, as well as my first 
try at some Monsooned Mallibar, the Elephant variant, so I'll be 
roasting tonight! Yeeehaaaa! Fire up the wok! I was sort of having to 
pack the beans in the shelf...much more and I'll have to expand! But 
with lack of funds, it will be a while before I can order more anyway. 
Today I added 15#s to the stash, hid the invoice from my wife!
Then again...my birthday is coming up, I'll get birthday 
money...decisions, decisions, decisions!
-- 
Rick Copple
Marble Falls, TX

7) From: Rick Copple
Rick Copple wrote:
[snip]
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I roasted some of each of these, but went ahead and made half a press 
pot of the Malabar because I was really curious exactly what this would 
taste like...wasn't sure if I was going to like it. Well, it wasn't too 
bad. A different flavor, for sure, but I liked it. I could taste the 
"tobacco" and "earth" flavor in there, and it is pretty darn good stuff!
I roasted it in the wok to about FC-Vienna. Some beans are at FC and 
some are at Vienna with some in between. Big beans (Elephant) with large 
flat surfaces resulted in a very varied roast levels...but hey, it works!
I also roasted the CR Peaberry, and due to the more rounded shape of the 
beans they actually roasted very evenly for a wok roast. I would say 
FC-FC+ level. Then I noticed the package recommended C+. Oh well, I'll 
get to see what they taste like at this roast level and next time I can 
shoot for C+. I had already started roasting and realized I forgot to 
check the label for recommended roast levels...and once you start in the 
wok you can't stop stirring to go do something, so I shot for FC since 
that is generally safe. I'll let you know how that comes out, if I 
remember, in a couple days when I get to taste them.
I did 3 oz of the Panamanian Cafe de Electra in the air popper, which I 
will sample tomorrow morning. Should be interesting!
-- 
Rick Copple
Marble Falls, TX

8) From: Jason Brooks
<Snip>
Rick,
   How long did the MM rest?  In my experience, a short rest is
interesting, but typicall quite 'musty' and not as pleasant as the
smoky, funky, wild rested MM.  The roast level was a good choice too. 
I've dropped mine too soon before and it's not too good.
Jason

9) From: John Abbott
Rick,
I'm west of Mission in Palm View actually - our mailing address is in 
Mission but we are the municiple responsibility of the county. We almost 
always have a different temperature than is reported. The NOAA is located i=
n 
Brownsville - about 80 miles east of us. The Weather Underground is 
currently showing us at 82 degrees and Mission is at 84 degrees and my 
weather station shows us at 85 degrees. We are both south and west of 
McAllen which is where the Mission weather is actually read.
I don't mind the heat at all - but it has driving my HotTop indoors to keep=
 
the profiles in order. I just had my first cup of CRCS and its really sweet=
 
and very smooth (report to follow)
I've started a serious stash reduction program. I'm not going to order 
anything new no matter how much Les raves about it until my stash drops 
below 100# and that will be a long while coming.
John
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10) From: Tom & Maria - Sweet Maria's Coffee
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We received a partial shipment of these, but it's been really hard to 
deal with the company (in Brazil) and get a ETA on the rest. They are 
an illy style cup and a really nice shape/size/weight (IMHO). So I'll 
let you know when they are on the way. We have some goofy new 
t-shirts coming too ... I think the one with a line-art drawing of a 
cupping spoon will be pretty cool.
On other fronts, we got in our first Cup of Excellence lot (Pradera 
Esperanza) of the season. It came in really nice, very complex, and 
it is no wonder that the competition was pretty stiff for this one - 
it really was different from the rest. But the price is stiffer too 
($8.90) so I hope I didn't blow it by exceeding what people will pay 
for it. On the other hand, I am sure the cup is worth every penny.
Tom
-- 
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom

11) From: Gary Townsend
On other fronts, we got in our first Cup of Excellence lot (Pradera
Esperanza) of the season. It came in really nice, very complex, and it
is no wonder that the competition was pretty stiff for this one - it
really was different from the rest. But the price is stiffer too
($8.90) so I hope I didn't blow it by exceeding what people will pay
for it. On the other hand, I am sure the cup is worth every penny.
Tom
I'm looking forward to it! I'm an official Army retiree now, Tom. I'm
glad that my 20 years in the Army is over, but even with my *fixed
income* even I can manage 5 #'s of a truly outstanding COE lot! I just
limited myself to the amount of coffee I can purchase monthly to 10
#'s, and I can afford the *good stuff*. Whoever coined the phrase
"Life's too short for bad coffee" knew what they were talking about!
Hopefully, Les won't endorse it too, or it will sell out in a week! ;-) 
Last night I roasted up 1/2 # of the Panama Carmen Estate 17-1800m for
this weekend...it took a lot of self control to not grind it up for my
mid-morning vac-pot today! Must rest it for 3 daze...
Man this list is active! I just took a little break for a few days and
could not imagine how many topics that were discussed that I have to
catch up on. No wonder people that receive the list on a typical
*hotmail* or *yahoo* can't keep track! I'm glad that I get my list
traffic thru gmail...It works for me, and it was free. I self archive
*most* of the list and it comes in pretty handy when I'm trying to
remember * how -to * do something that was already discussed.
BTW, 
I also converted my wife's little sister to home-roasting last
week...I gave her a pair of poppery 2's, 2 #'s of green coffee, a
homeroasting primer...and the link to sweetmarias.com. I taught her
how to use the poppery 2, walked her thru a couple of roasts, and
she's pretty excited. She is in her mid 30's and never liked coffee,
before. I was sending 2 #'s a month ( roasted and priority mailed ) to
Gramma Palucci...the coolest 80 year old Italian woman I ever met. Who
stated that she never had a decent cup of coffee, in America and
wanted a good cup of coffee before she *goes*. So, I sent her a pound
of roasted Guat, and that was 10 months ago! My sister in love ( I
always liked that expression ) was in charge of making Gramma P's
coffee, and inadvertently got hooked on *real* fresh coffee.
Life is good! 
Gary


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