HomeRoast Digest

Topic: Aloha oy! (18 msgs / 396 lines)
1) From: Gary Zimmerman
Okay, Tom, now you've gone and completely messed up my plans...
I had planned to order some of the temptingly-described Kona Purple 
Mountain Farm beans with my next order.  Well now you've gone and added 
some Kona Blue Mountain, which also sounds like a real winner.  What's a 
home roaster to do?  Sure, I'd love to try both, but, living alone and 
usually just drinking a mug a day, I don't go through the stuff fast enough.
So I want to limit it to just one of the Kona's with my next order.  The 
question is, how do I decide which?!  They both sound superb.  Shall I get 
purple or blue for my green?
-- garyZ
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2) From: coffenut
Just drinking my first cup of the Purple today and it is just as Tom
describes on the review when roasted to City.  I've also tried the Blue
(last year) and it was very good too.  My suggestion would be to try a pound
of both and share some with a relative or friend.  I did that last year with
my daughter and her fiancée and the Blue was a real treat for them.  Maybe
start having that second cup too to increase enjoyment and consumption?
Seriously, you can't really go wrong with either so dive in and get both if
Coffenut  :^)
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3) From: Glenn R. Holmes
Get one of each. Green beans keep for quite a while. That way you can
very. Purple for one roast, Blue the next. Sort of go how the mood
swings you. 
I have a large variety of beans. When I am coming up to roasting I think
about what I would like to have for my next coffee round. Sometimes I
want a Kenya, other times Yemen, other times Central Amereican, etc.
Its fun. Never boring. 
Gary Zimmerman wrote:
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4) From: coffenut
Good points Glenn.  I like to keep a variety of beans in stock too.  It's
sort of like a wine cellar, but it's a "coffee cellar" (in the closet).
Anyway, I agree with you...it's fun to select next week's roasts based upon
the mood.  Each week, I pick two different beans and alternate between them
each day for some variety.  Having all the choices that Tom provides is my
inexpensive way of touring the world via coffee.
Coffenut  :^)
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5) From: cthomas
Gotta concur with Coffenut and Glenn.  I've had the Purple Mountain Kona
for a while, butn regular and peaberry and have just ordered the Kona
version of JBM.  I've even gotten my wife into the spirit of experimentin=
with the single sources.  As we learn how each tastes/behaves, we can the=
consider blends other than the can that has all the leftovers from each
roast I do that doesn't fit that times volume needs.  Actually that has
been consistently good as long as we add the great coffees we've been
sampling anyway.  I cheated and ordered some JBM Mavis Banks to try and a=
now looking forward to a three way comparison of the JBM, KBM, and KPM.  =
are already planning a quiet day by the pool sampling each in tight
sequence after the initial trials are complete that I put every new coffe=
through to bracket the "we like it" roast range.  I'm also probably going=
to add the St. Helena to make a 4-way test.
At any rate,  get some and try it.  Make a special tasting time for it an=
other similar coffees with your friends with some nice compatable edibles=
similar to a serious wine tasting.  We've did that with wines when we liv=
in California, but have found no sophisticates where we live now in New
York to do something similar with wines, much less good coffees, so we do=
it for ourselves.  Even *$ hasn't tried a beach-head here!.
Carl T.
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6) From: Gary Zimmerman
cthomas wrote:
Yes, New York is SO ... provincial.
-- garyZ from California
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7) From: John - wandering Texas
Carl T. wrote:
 I'd love to see a short thread on what people consider compatible edibles.
We've tried French Pastry and people focused on the pastry.  We've had some
success with Petit Fours and with chilled fruits.  But I'm sure there are
better things we could be serving.
John - Wandering Deep Southern Texas - at a slower and slower pace
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8) From: Angelo
In many ways it is, especially if you include the "boros". Some of those
folks still live in the '50's...:-)
Angelo (212'er)
| cthomas wrote:
| >We've did that with wines when we lived in California, but have found no
| >sophisticates where we live now in New
| >York to do something similar with wines, much less good coffees, so we do
| >it for ourselves.
| Yes, New York is SO ... provincial.
|   ;-)
| -- garyZ from California
| Thanks!
| homeroast mailing list
|http://lists.sweetmarias.com/mailman/listinfo/homeroast">http://lists.sweetmarias.com/mailman/listinfo/homeroasthomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: cthomas
For John - wandering Texas:
I suspect any non-sweet, mild tasting pastry that is not too dry.  We've
used thin sliced baguettes (sp?) and plain croissants.  If the coffees ar=
known to have a common flavor range, I'd guess something outside of or
opposite that range for a "complementary" flavor, but haven't any ideas o=
the top.  Cheeses and wine do well because of the neutrality of the chees=
to the taste (no cheddar or limburger, please!) and the buffering of the
slight acidity of the wine in the stomach.  A Monteray Jack, Colby, or
Muenster works well, for example, because the mild taste is an interestin=
but not obtrusive contrast to the taste of the wine, especially a Chard. =
Haven't tried it, but cheeses might work with coffee as well.  That is if=
you want a social sampling rather than a formal cupping.
Now that I've thought of this, I'll have to ask my wife who usually does
better on entertaining ideas than I do..
Carl T.
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10) From: John - wandering Texas
Thanks Carl - I'll try the croissants.  We've experimented with cheese and
it clearly doesn't work.

11) From: Ryuji Suzuki -- JF7WEX
From: cthomas 
Subject: +Aloha oy!
Date: Thu, 12 Jul 2001 01:36:29 -0400
1. Many good Chardonnay's still have some intensity and good body,
especially if you don't cool down too much.  I'm not saying they
otherwise imply bad Chard but my preference goes to those medium-full
bodied but still soft in touch. (So I like only a few Sauvignon Blanc.)
2. My favorite cheese is parmigiano-reggiano, especially with intense
Cabernet Sauvignon. [Note: anything that doesn't say reggiano on the
side with dots are often called parmesan but they exhibit just as
large difference as that between supermarket grade "100% Arabica"
coffee and top notch coffee from SM. Those sold already grated and
dried - read the label carefully, they are not for food nor drink.]  I
was one of those ignorants who was surprised when I learned that it's a
lot more than for cooking... it's excellent when you slice it very
thin and eat it. Find friends from Palma and ask them for a few
kilograms vacuum packed (or maybe the whole 30kg chunk if you have a
vacuum sealer) when they return home - otherwise it's a bit too
expensive for social settings.
3. I sometimes think Parmigiano-reggiano goes well with espresso but
not always...
Incidentally, those who vacuum pack their home roasted coffee - I
personally think they're maybe doing right thing but for wrong purpose
.... or the other way around... what's the purpose of homeroasting? if
one pursues perfection, why doesn't s/he get many cheap jars and roast
every other day labeling each jar with the date the coffee should be
ready... put the lid slightly ajar only until degassing is completed -
what's wrong with making a tiny hole on the lid and tape it two days
after roasting? A low-tech will do.
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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12) From: John Blumel
On Thu, 12 Jul 2001 03:18:01 -0400, Ryuji Suzuki -- JF7WEX wrote:
Personally, I think that ripe cantaloupe (you know, you put your nose
to the stem end and the smell is simply intoxicating) and red wine are
just incredible together. Unfortunately, a ripe cantaloupe is not
always that easy to find in stores these days as they seem to pick
everything underripe and freeze them all.
Ahh, if only I had the time...
I usually need to roast whatever I plan to drink for the next week on
Saturday and try to keep it fresh as long as possible. (If I'm lucky, I
find time on Thursday evenings to roast something for the weekend.) I
suppose I could split it into two batches -- one for the first half of
the week that gets no special treatment and one for the 2nd half that
gets vacuumed.
John Blumel
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13) From: John C.
I have.  It does.
Drinking a cup after eating spicy food works very well also.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

14) From: cthomas
For John - wandering Texas:
My wife suggested Biscotti, the plain type, not the one with chocolate.  We
get it in big jars at Sam's Club, but have never tried it as a coffee
compliment, only as a midnight snack.  Will do so this weekend.
Carl T.
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15) From: cthomas
Read John C.'s message after I posted the earlier one on this thread. 
That's really mind-blowing.  Spicy food for me generally includes habenero
peppers, so there are seldom tastes buds that aren't completely swamped for
some time afterwards.  And then only if well flushed with Corona and lime. 
Perhaps a more moderate spice?
Carl T.
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16) From: John - wandering Texas
Yeah, we used to do that.  I guess I've got to get a Sam's membership.
Thanks for the reminder.

17) From: John C.
I was using a home-made habenero sauce.  Not so hot as to blow the top of 
your head off, but hot enough to make it interesting.homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

18) From: connlyra
I like to use freshly roasted and ground coffee as a seasoning for 
meats and spiced stews, including curries. A fair degree of spice and 
acidity from the bean wil be needed to keep the outcome interesting, 
so I would suggest a blend including beans from Kenya or Tanzania for 
starters, although some Guatemalans and Brazilian beans (like the 
Fazenda Vista Alegre) also work well. If you can get them, I would 
suggest dry-processed rather than wet. Chewing some freshly roasted 
bean should give you some idea of what to expect.
Don't let too long a time pass between roast and usage (especially if 
you use a relatively coarse grind), as the bean will get hard. I 
prefer to use a relatively fine grind, just a little coarser than 
what I would use for espresso.
If you have a good touch, freshly roasted coffee will also work well 
as a subtle augmentation for sliced uncooked ham (pork or beef) with 
figs or melons.
The idea is that you use the coffee seasoning of the appetizer or 
main course to provide the taste hints and prepare the palate, and 
then you follow it up at the end of the meal with an espresso or 
cappucino made from the same (or similar) coffee blend.
jonathan carr (agreed, parmigiano-reggiano from Italy is great stuff!)
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