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Topic: jealous of said stash (4 msgs / 128 lines)
1) From: Ebeneneezer Shay
Holy moly,
I am sitting on the better part of around 20# and I thought I was
getting carried away!!!!
lol, j/k
I will say this, I am starting to get the hang of how to order. There
are some coffees that I buy a pound or two of then decide I REALLY
like it and there is no more, at these times I am wishing I had an
enormous stash of that one. Case and point (Brazil Faz Araras 2ond
place) by the time I figured out that it made nearly perfect espresso
I was out and it was gone. So is it good/bad to be stingy with orders
to keep the stash reasonable, what ever that is, sometimes I wonder
being on the other side of the fence from the immaculate stash
descriptions I see here.
I am betting that those of you with substantial stashes long for a
past offering a whole lot less often than I do ;) maybee I will quit
being so conservative with my ordering. I think at this point I have
reduced my list of preferences and can safely ween my self from having
to try everything and focus on the regions/cultivars/processing method
that I prefer.
One last thing,
If anyone has a recomendation on a good bean that is similar to the
above mentioned Brazil for SO espresso. That flavor was remarkable!!!
thanks in advance, to all the helpful members here!!
-Ebeneezer

2) From: Les
Hey Ebeneneezer, you will always have special coffees that will be
remembered!  that is the fun of this obsession.  You need to drop the
Maxwell House, Folgers mentality and go to a vintage wine mentality.
If you want the same old same old all the time, just seek the lowest
common denominator like the big boys and you will be happy!  I don't
want to be mean in these comments.  However if you are always seeking
to duplicate a great coffee in the past, you will miss the specialness
of what is at hand.  It is a good idea to keep a log so you can
remember those great coffee experiences.  I only record the stand
outs.  One that I will never forget was the 2000 offering of Sulawesi
Toraja Boergie "Fat Bean."  One of the smoothest buttery complex cups
of coffee with awesome lingering aftertaste I have ever had.  I would
like some more, but I am not going to cry in my coffee!  One I have
added to my log is Kenya Auction Lot 405 -Mchana Peaberry from this
year.  This is one of the finest sipping coffees in a long time.  It
isn't one of those "blow the hair off you neck" Kenya coffees.
Blended 40% with a good Brazilian it makes an awesome espresso!
     It sounds like you like Dry Processed coffee, so I would
recommend you  make sure you jump on the DP beans when they hit.  For
a great SO espresso I would go for the Sumatra TimTim Blangili
Longberry.  I would also buy some Java Prince.  I can't believe there
is still some Java Prince left!  Both make a great SO espresso.  Post
Roast blending of these two can lead to some awesome shots!
I hope this helps.
Les
P.S.  I don't know how big my stash is!  Over 100 pounds less than 200.
On 5/26/06, Ebeneneezer Shay  wrote:
<Snip>
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

3) From: Michael Dhabolt
Ebeneezer,
I whole heartedly agree with Les.
A method of having a consistent coffee that has all the outstanding
characteristics that you enjoy, on a regular basis - is blending.  It
will never take the place of those really great crops that happen on
an irregular basis, that, if we are lucky enough to get a few pounds,
will live on as an great SO in our memories.
A good blend based on 'Types' of beans, may not be exactly the same
year after year, but will present you with a shot (or cup) that will
usually allow you to enjoy the highlights of each of the 'Types' in
the blend and maybe even bring out that 'special' quality of this
years crop of a particular bean within the mix.  A nice thing about a
good blend is that you very seldom pull a shot that leaves you with
the feeling that you didn't really get to where you wanted to be with
'that' particular roast.
A given percentage of a really good Brazil, blended with a particular
quantity of a Sumatra or a PNG with some Yirg to add a little 'twang'
and/or a little MM for some funk.  That kind of thing.
Mike (just plain)

4) From: Scott Miller
Les wrote:
<Snip>
This week I have been enjoying 3 different beans in different 
combinations: the last of my Java Djampit (and a small batch of Java 
Prince); Yemen Mokha Sana'ani, and a Brasil Mogiana.
This made for some nice single origin brews, though no SO espresso; some 
MJ blend; and some espresso since  I also roasted some Monsooned Malabar 
and will do some post roast blending for espresso blends in the morning.
Much as I enjoy reading my notes for the exceptional coffees, I also 
have a list of things that don't work well for my tastebuds... that's an 
important list also since it helps remind me to try different roast 
levels and brewing methods to see how those affect the experience. Now, 
if I had taken notes this meticulously in college .... it would have 
been REALLY boring .
cheers,
ScoTTT


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