HomeRoast Digest


Topic: A little OT. A Hi all. Newbie (6 msgs / 135 lines)
1) From: Diablo
Hi, my name is Leo.  I'm enjoying the education I'm getting from exposure to
you all.  So glad I found this wealth of knowledge.
Have to start with a HUGE thanks to Tom and Maria.  Eyes have been so opened by
them, their kindness and willingness to share information.  
Took some of last weeks esspresso roast from Sweet Maria's to a local shop and
fanagled them to make me an Americano.  Was very late at the shop so I tried to
make it easy to get a cup of good coffe out of them(they had dumped out what
they were selling at the counter already, I guess I kinda timed it that way:). 
They ground the beans in a small grinder, I watched them so closely the entire
way.  She even showed me the beatiful crema atop the shot when it was done. 
What a wonderful aroma(I'll learn cupping and all the terms real soon, I want
to be so picky).  WAS THE BEST CUP OF COFFEE I EVER HAD.  Even let the barista
taste it, her eyes popped out of her head and a little head nod like holy moly.
 She told me one time about how a bag they buy for coffee had mold in it.  You
can only imagine how old it may have been.  
Now, who snobs starschmucks, ME.  Learning so much on coffee and enjoying
reading all the comentary here.  My coffe today from them is way crappy, bitter
and burned, and dare I say not fresh.  If I had to compare it to the Americano
I had last night anyhow.  And that was an Americano, not a coffee so you can
only imagine.  
Will start my own roasting soon and hope to be half as astute as Tom and Maria
and you all here someday.  Plan on starting with a popper.  Should I just get a
french press?  Drip brew good enough?  Who's dripper do you all prefer?  I
think french is the way to go.  Starting be so impatient about this all.  Going
to a thrift shop to look for a popper soon as I have time.  Gone to alaska
tomorrow night so I won't be able to start anything for a while.  
Happy Holiday's, 
Leo
(diablo is an old nickname from a race track, just a mean driver:)

2) From:
Hi Leo:
Welcome. Where are you anyway?
Got espresso from Tom and no roaster yet! OK.
How do you normally brew/cook your coffee at home?
ginny
<Snip>

3) From: Sandy Andina
Welcome, Leo.  It is heady indeed to be able to declare your  
independence from the Mermaid, the Moose and those coffee-burners  
from S.F.  Speaking of the latter, I was in a Peet's last week (I was  
out shopping and needed a fix) for a macchiato and looked at the  
"Reserve Offerings" board--Jamaica Blue Mt. is going for forty bucks  
per HALF pound there. I began giggling until I realized people were  
staring at me. But now I checked the SM site and tried to order  
more:  it's GONE!!! Oh, well, it's only temporary. Might as well  
enjoy the half-lb. or so I have left.
On Nov 29, 2005, at 11:55 AM, Diablo wrote:
<Snip>
Sandy
www.sandyandina.com

4) From: Diablo
At home? uhhhhhhhhhh, well pretty much I'm a mooch at the moment.  I take my
stuff to other places and share my stuff in trade for using their hospitality
and equipment.  I'm welcome obviously:)  California, CenCal for those who
habla:)
Leo
--- badabingbadabean wrote:
<Snip>

5) From: Diablo
I totally can't wait to get started and am so looking forward to being able to
pick apart locations and depth's of flavors and the like.  Soon, I will be like
you.  Hmmmmmmm, going away from one group/heard in favor of another:)  I'd say
far superior group by far, usually smaller groups are superior as well huh.  :)
 
Leo
--- Sandy Andina  wrote:
<Snip>

6) From: Scot Murphy
On Nov 29, 2005, at 11:55 AM, Diablo wrote:
<Snip>
Congratulations on your most excellent Americano! At home, a french  
press is, for my money, the best intro to excellent coffee. Later you  
can try out variations like the Chemex, Melitta pour-over, and vacuum  
pots, but the french press will extract the most flavor from your  
coffee. (That means more bitters and sediment, too, which you won't  
get so much with the aforementioned alternatives.) As far as drip  
pots go, the Technivorm and Presto Scandinavian get good reviews in  
coffee circles. Didn't the KitchenAid get some good comments, too?  
And as far as poppers go, look for an original Poppery, though you  
can probably do well with the Poppery II. But once you get started,  
you don't go back. Within a year, we expect you to have a StirCrazy/ 
TurboOven roaster or a drum on your backyard barbecue. It's all good  
from here.
Scot "don't disappoint us, now" Murphy
-------------
"Nothing is more dangerous than a dogmatic worldview--nothing more  
constraining, more blinding to innovation, more destructive of  
openness to novelty."
             --Stephen Jay Gould (1941-2002)


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