HomeRoast Digest


Topic: No Eggnog coffee Eggnog! (7 msgs / 152 lines)
1) From: miKe mcKoffee
Second cup of the morning made a City+ Yirgacheffe cappuccino. I swear that
combination of the 204F pulled Yirg' double shot with 4oz steamed milk was
the best tasting Eggnog I've ever had! I swear, just steamed milk. No wonder
those Yirg'Nogs I previously made tasted so good. But this was even better,
didn't have the "detracting" over sweetness from the Nog, just the sweet
from the Yirg'.
Finished it while roasting Paul's competition lot Moki's Kona. (he opted for
1/4# roasted 1/4# greens.) I roasted my usual 227gr batch and split it so
I'll know exactly what's he tasting Christmas morning!
It's interesting how "small" those split 1/4# post roast batches seemed,
especially considering that's the batch size the Rosto was designed for!
Gotta love dual variable boost voltage (Rosto, FR, popper) roasting, it's
not just for profile control;-) 
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
www.MDMProperties.net

2) From: Les
I always found the Eggnog to be too sweet.  Yesterday I did half nog and
half goat milk for Becky's Holiday Cappo.  It didn't hurt that I did two
double ristrettos as well.  She thought it was fantastic!
Les
On 12/19/05, miKe mcKoffee  wrote:
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3) From: Barbara Leazier
Very new to home roasting.  Just bought my husband an IRoast for Christmas 
so we have yet to roast our first batch.  So I have been reading everyone's 
comments on different roast and I will be placing my first order with SM 
right after Xmas.  I did not see on their site this Yirgacheffe bean.  Is it 
listing somewhere else or known by another name?
Any recommendations are welcomed.  I will be buying their 8lb sample along 
with4 lb of other varieties so I can use "Harvey".  But I need 
recommendations for the other 4 lbs.
We are not big fans of dark roast, we just like an excellent cup of coffee.  
I did snag an All-Clad Presso espresso make for $5.99 at Marshalls, so I 
would like a recommendation for an espresso roast.
Thank you for your input.
Barb - Ft. Wayne, IN
Work for the Lord - the pay isn't much but the retirement is out of this 
world!  MAY GOD BLESS YOU.
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4) From: miKe mcKoffee
Welcome and enjoy the journey! BTW, unwrap that I-Roast, roast some coffee
for your Christmas then wrap it back up;-)
Ethiopian Yirgacheffe:
http://www.sweetmarias.com/coffee.africa.ethiopia.html#yirgEspresso isn't a roast but a brewing method. It's common misconception made
worse by some uninformed retailers labeling a coffee espresso roast. Almost
any coffee can be roasted for espresso. 4 or 5 day rest is important for
espresso. Also usually benefits from a somewhat slower roast. More commonly
used are less bright dry processed coffees. You might try some of Tom's
Monkey Blend, which he crafted specifically for espresso though many like it
brewed other methods too.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipeshttp://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
www.MDMProperties.net 
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5) From: Sandy Andina
Get some of SM's blends to start--the ones that do best for espresso  
at lighter roasts are Monkey, Donkey (decaf), and Liquid Amber.  You  
might also try a single origin of one of the Brazilians like Fazenda  
Ipanema Dulce, or for a fruitier profile, Ethiopia FTO Harar.  The  
best s.o. espresso I've tried yet is the Australia Mt. Top, but it's  
in short supply and definitely pricey.
On Dec 19, 2005, at 2:48 PM, Barbara Leazier wrote:
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Sandy
www.sandyandina.com

6) From: Barbara Leazier
Yeah - Great Idea!  Thank you for the suggestions!.
Barb
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7) From: Rick Copple
Sandy Andina wrote:
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I keep looking at that in my cupboard and thinking I need to roast more 
of it. Last time I roasted it was to try out on a local coffee shop's 
big commercial espresso machine. It didn't come out as good as I had 
hoped. Part of that may have been my roast, part of it seemed a lot of 
the shots he pulled were not that great, and a friend with me said he 
suspected his temperature was not up as high as it should be.
Now that I have my own machine and can control the temp just 
fine...thank you! I'm wanting to give that bean another shot at getting 
shot out of the portafilter! :-)
I know if it keeps begging me, I will eventually grab it and roast it. 
It is just, there are so many good beans begging to get roasted in my 
cupboard!
-- 
Rick Copple
Marble Falls, TXhttp://blog.copple.us


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