HomeRoast Digest


Topic: Mutt roast -- whoa! (11 msgs / 476 lines)
1) From: Scott Marquardt
I'm savagely ignorant when it comes to blending. Comes from having a
dull palate, too.
But this freaked me out. I believe these were all SM beans, the last
crumbs of a few bags. I roasted 'em all together to about a C+ or FC,
and was blown away by how good it tasted.
I'm always going to weigh my mutt blends just in case. Here's this one:
43g Costa Rica Tarrazu La Minita Estate
65g Kenya auction lot 622 peaberry
25g Honduras CoE
11g El Salvador CoE El Pacamarel
Anyone familiar with all of these? What made 'em so good together?
--
Scott

2) From: Sandy Andina
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I have about 1/8 lb. left of the Pacamaral (roasted, alas, not green  
anymore)--what an awesome bean!
On Mar 26, 2006, at 1:58 AM, Scott Marquardt wrote:
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Sandy
www.sandyandina.com
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I have about 1/8 lb. left of the =
Pacamaral (roasted, alas, not green anymore)--what an awesome =
bean!
On Mar 26, 2006, at 1:58 AM, Scott Marquardt =
wrote:
I'm savagely ignorant when it = comes to blending. Comes from having adull = palate, too. But this freaked me out. I believe these were all SM = beans, the lastcrumbs of a few bags. I roasted = 'em all together to about a C+ or FC,and was = blown away by how good it tasted. I'm always going to weigh my = mutt blends just in case. Here's this one: 43g Costa = Rica Tarrazu La Minita Estate65g Kenya = auction lot 622 peaberry25g Honduras = CoE11g El Salvador CoE El = Pacamarel Anyone familiar with all of these? What made 'em so = good together? --Scotthomeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-138--303076629--

3) From: Steven Dover
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That's because you/I/us/we..."homeroasters" haven't spent a lifetime =
growing and blending coffee. The farmers who created the blends we get =
have many years of experience. The odds of actually improving their =
blend is not that good. Matter of fact it's a bit arogant to even think =
we could...imo. Don't take me wrong - I'm not saying nor agreeing that =
you are ignorant in any way. It's just that blending is best left to the =
pros. Our host has been into coffee for well over 20 years if I'm =
remembering right. Just ask him how long it took to create some of his =
blends {Moka Kadir, Espresso Monkey, Classic Italian Espresso, Amber =
Gold Espresso, Puro Scuro etc etc}. With all the great blends on hand at =
Swt Maria's - why mess 'em up. Just roast and enjoy.
Steve D

4) From: Sandy Andina
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Whoops, Steven--you attributed the wrong quote to me:  I merely  
commented on how great the Pacamaral COE was; the "savagely ignorant"  
quote was in the post to which I was responding.
On Mar 26, 2006, at 4:27 AM, Steven Dover wrote:
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Sandy
www.sandyandina.com
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Whoops, Steven--you attributed =
the wrong quote to me:  I merely commented on how great the Pacamaral =
COE was; the "savagely ignorant" quote was in the post to which I was =
responding.
On Mar 26, 2006, at 4:27 AM, Steven Dover =
wrote:
That's because = you/I/us/we..."homeroasters" haven't spent a lifetime growing and = blending coffee. The farmers who created the blends we get have many = years of experience. The odds of actually improving their blend is not = that good. Matter of fact it's a bit arogant to even think we = could...imo. Don't take me wrong - I'm not saying nor agreeing that = you are ignorant in any way. It's just that blending is best left to the = pros. Our host has been into coffee for well over 20 years if I'm = remembering right. Just ask him how long it took to create some of his = blends {Moka Kadir, Espresso Monkey, Classic Italian Espresso, Amber = Gold Espresso, Puro Scuro etc etc}. With all the great blends on hand = at Swt Maria's - why mess 'em up. Just roast and = enjoy. 

5) From: Steven Dover
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Oh well...it's so late it's now early. I should be turkey hunting. 
or...
Sorry. I'll try and be awake next time I post.
Steve D

6) From: Tom Bellhouse
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I like the adventure of bending the remainders of several roasts just to =
see what happens.  A pinch of this, a little of that, and some Elephant =
for the bass notes -- ahhh, great coffee!  So with blending as an extra =
added attraction, I can "roast and enjoy" and then enjoy some more!  
Tom in GA

7) From: Brett Mason
Take Folgers for example - who among us lowly home roasters could improve
upon what Folgers has already done?
Then there is Maxwell House, Hills Bros., the list just goes on...
Sandy needs to write a song!
Brett
On 3/26/06, Steven Dover  wrote:
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ve
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ot
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.
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n
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een
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y,
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all
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--
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!

8) From: Ed Needham
Actually, it is quite a scientific/coffee tasting expert feat to do what 
Folgers or the other 'big five' roasters do.  Their coffee tastes the same 
can after can, vac sealed brick after brick, and the blending that needs to 
be done to get that 'signature'  nasty flavor may involve as many as 50-60 
different bean types.  Imagine being in charge of that!
*********************
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)
*********************

9) From: Sandy Andina
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On Mar 26, 2006, at 8:33 AM, Brett Mason wrote:
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Check out "Caffeine" on my band SASS!'s CD "Album One." It was played  
last week on WFMT's "The Midnight Special" folk radio show.  Three  
years ago, Stephen Lee Rich's cover version of it (which was played  
on a CoffeeGeek podcast) was also played on the show.
Sandy
www.sandyandina.com
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On Mar 26, 2006, =
at 8:33 AM, Brett Mason wrote:
Sandy needs to = write a song!
Check out "Caffeine" on my band = SASS!'s CD "Album One." It was played last week on WFMT's "The Midnight = Special" folk radio show.  Three years ago, Stephen Lee Rich's cover = version of it (which was played on a CoffeeGeek podcast) was also played = on the show. = --Apple-Mail-143--264196966--

10) From: Scott Marquardt
On 3/26/06, Ed Needham  wrote:
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e
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to
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0
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You can tell the burden such a person bears by the size of their cuspidor .=
 . .

11) From: Brett Mason
Woo Hoo - Thanks Sandy - working way ahead of the curve!
Brett
On 3/26/06, Sandy Andina  wrote:
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t
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--
Regards,
Brett Mason
HomeRoast
      __]_
   _(( )_  Please don't spill the coffee!


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