HomeRoast Digest


Topic: initial post (34 msgs / 1085 lines)
1) From: Maria Penon
Good Afternoon List!
   I'm relatively new to the concept of home roasting.  We travel into
Mexico and Central America and it is certainly common enough there, but I
had never seen it done here in the states.  I was impressed when a friend
pointed me to several sites with his recommendation of shopping for beans at
Sweetmarias.  I enjoy coffee in all of its varied forms from standard perk
to poured over ice with half and half and a little vanilla syrup.  To move
me along on this roasting adventure my friend gave us a Freshroast and
showed us how easy it was to roast several different beans.  We've done it
enough now that I no longer fear burning down the house.
   I've used up the sample of Costa Rica beans that came with the Freshroast
and am now overwhelmed by the list of green beans carried by Sweetmarias. I
am open to suggestion as to the bean with the most chocolate overtones.  I
will be roasting them in the Freshroast and brewing them in either a Bodum
vacuum or a French Press.  So lay it on me; where do I begin?
MO

2) From: Steve Hay
Maria,
First, welcome to the list.
I've not tried the Guat this year, but I suspect they will have the
chocolate you are looking for.  Stay away from the Antigua which is probably
a more balanced cup.  Also look at Honduran coffee.  Usually Tom does pretty
good writeups to help you pick the "right one" among the choices in these
origins.  I just looked at the current offerings and there are two guats
that might fit the bill. *Guatemala Fraijanes - Finca Agua Tibia* looks like
you would probably get more bittersweet dark chocolate tones and *Guatemala
San Marcos -Finca Maria Elisa* looks like you would get a sweeter chocolate
flavor.  I have not personally tried either of these beans; this is all from
Tom's notes.
I suggest you try a bit of both and see if you like them.  Tom also sells a
sampler pack that gives you quite a bit of variety and it is a good place to
start.  If you go this route, I suggest "supersizing" it to get a pound
each, which will be enough for you to experiment around a little.
Anyways, this are all suggestions -- YMMV.
Steve
On 6/27/06, Maria Penon  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

3) From: miKe mcKoffee
Ditto Welcome to the List and ditto order the 8# sampler. Excellent way to
explore different coffees without having to read every single one of Tom's
excellent coffee write ups then try to narrow it down. 'Cuz if you do it
that way you may find yourself with a stash with 63 different greens
totaling over 250#! (Bean there done that before going into stash reduction
mode a year or two ago;-)
Enjoy the Journey!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Maria Penon
	Sent: Tuesday, June 27, 2006 2:58 PM
	
	Good Afternoon List!
	
	   I'm relatively new to the concept of home roasting.  We travel
into Mexico and Central America and it is certainly common enough there, but
I had never seen it done here in the states.  I was impressed when a friend
pointed me to several sites with his recommendation of shopping for beans at
Sweetmarias.  I enjoy coffee in all of its varied forms from standard perk
to poured over ice with half and half and a little vanilla syrup.  To move
me along on this roasting adventure my friend gave us a Freshroast and
showed us how easy it was to roast several different beans.  We've done it
enough now that I no longer fear burning down the house. 
	
	   I've used up the sample of Costa Rica beans that came with the
Freshroast and am now overwhelmed by the list of green beans carried by
Sweetmarias. I am open to suggestion as to the bean with the most chocolate
overtones.  I will be roasting them in the Freshroast and brewing them in
either a Bodum vacuum or a French Press.  So lay it on me; where do I begin?
	MO

4) From: Maria Penon
Thanks to both Steve and Mike.    OK I'm committing to the Guatemalan and
then the #8 samples.  The way I now drink coffee 8 pounds doesn't seem like
it will last long.  I suppose to preclude dry periods between deliveries I
should settle on a couple quickly and reorder them.  Actually I'm hoping
that the Guatemalan coffee hits my fancy.  I've ordered 2# of it along with
the samples.
65 sources Mike?  Are they that varied?  I can't imagine having that finely
honed tastes.  But the journey certainly looks exciting.  How long would it
take you to go through 250 pounds?  At my age that sounds a lot like a
lifetime supply. :-)
Thanks!
MO
On 6/27/06, Steve Hay  wrote:
<Snip>

5) From: Michael Dhabolt
Maria
<Snip>
Different Mike here.
Yes, Yes and you will.  You'll enjoy the journey.  Welcome aboard.
Mike (just plain)

6) From: miKe mcKoffee
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Maria Penon
	Sent: Tuesday, June 27, 2006 8:52 PM
<Snip>
finely honed tastes.  But the journey certainly looks exciting.  How long
would it take you to go through 250 pounds?  At my age that sounds a lot
like a lifetime supply. :-) 
	
	Thanks!
	
<Snip>
IIRC correctly stash peaked at only 63 different greens, not 65;-) To me yes
coffees are that varied. For instance of the 63 different 17 were different
Kona, each with it's own slightly different character. (I'd gone a bit over
board that year, forced myself to only stock 7 Konas this year;-) Heck,
right now 4 different Sumatras (5 counting aged Sumatra), 4 Panamas, 3
Kenyas, etc etc. Some countries of origin I do only have one representative
and a few (very few) none at all anymore. (I quit stocking Costa Rica for
instance) It started innocently enough thinking it would be fun and
educational to do a World Coffee Tour... But yes, 250# was way too much, a
bit over 2 year supply. Down to a much more realistic just over 100# now.
Doesn't mean you need to go overboard! I just like variety and very rarely
even drink the same cup back to back. Just not my style. Would be like
eating the same thing ever meal. Borrrrrrring.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.

7) From: Steve Hay
On 6/27/06, Maria Penon  wrote:
<Snip>
Maria,
Good luck with those coffees!  If you are wondering how someone gets 250# of
coffee its usually along the lines of Tom consistently getting new coffees
that seem so awesome you just have to try them..  Sooner or later the stash
is huge..  I've kept under 100# here and I roast for an office full of
people, but its amazing how compelling these coffees are once you've "got
the bug"
Happy roasting,
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

8) From: Jared Andersson
Welcome Maria.  The first thing to know when ordering from Tom is that you
can't go wrong.  All the coffee is great.  I find that knowing that takes
some pressure off ordering.  Secondly I think it would be great if Tom had a
search option where you could put in a characteristic like "Chocolate" and
get a list of beans matching Chocolate.   Jared
On 6/27/06, Maria Penon  wrote:
<Snip>

9) From: Brian Kamnetz
On 6/28/06, Jared Andersson  wrote:
<Snip>
Though inferior to what Jared suggests, it is possible to do a crude
version of searching by opening a list of coffees, such as the Costa
Rica page, then (in Internet Explorer) going to Edit/Find (on this
page) and entering "chocolate" or whatever characteristic you are
looking for. It's slower than what you suggest, of course, but
probably faster than "manually" reading the description of each
coffee. I agree that ideally it would be possible to enter a search
term and have a prioritized listing of the coffees with that
characteristic.
Brian

10) From: Jared Andersson
Great idea Brian.  I bet your suggestion would work pretty well.  Now I just
need to put in a search for a few Tom catch phrases like "huge body,
magnificent
purity, extraordinary stuff."
Jared
On 6/28/06, Brian Kamnetz  wrote:
<Snip>

11) From: Tom Ogren
Control+F is the keyboard shortcut to search the text on a web page. Handy
dandy!
TO in VA
On 6/28/06, Jared Andersson  wrote:
<Snip>

12) From: Brian Kamnetz
I use a good number of keyboard shortcuts, but it has never occurred
to me to check for the "find on this page" shortcut. I use the "find"
tool quite a lot, too. Thanks for the suggestion.
Brian
On 6/28/06, Tom Ogren  wrote:
<Snip>

13) From: Steve Hay
I was actually thinking a few weeks ago that Tom's site would be great if it
were XML-ified and made into a the techno-geeks dream.  The Google of
coffee, so to speak.
On 6/28/06, Brian Kamnetz  wrote:
<Snip>
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

14) From: Trevor M. Hall
Steve,
I second that.  I would love to subscribe to the Greens page via =
Newsgator, Bloglines or other RSS news reader.  So every time a change =
is made to the page, the update comes right into the news reader.
Of course with the blog that I write I'm a little more geeky than most I =
suppose.....and there are probably more than a few readers of this page =
wondering what the heck you and I are talking about with RSS and XML!!!  =
But personally I'd love to see it!
 
Trevor
 
Trevor M. Hall
Program Coordinator, MA in Servant-Leadership
Viterbo University
900 Viterbo Drive
La Crosse, WI  54601
608.796.3701
tmhall 
Check out our Blog!: www.servantleadershipblog.com =
  
 
I slept and I dreamed that life was all joy.
I woke and saw that life was but service.
I served and understood that service was joy!
--Rabindranath Tagore
From: homeroast-admin on behalf of Steve Hay
Sent: Wed 6/28/2006 7:59 PM
To: homeroast
Subject: Re: +initial post
I was actually thinking a few weeks ago that Tom's site would be great =
if it were XML-ified and made into a the techno-geeks dream.  The Google =
of coffee, so to speak.
On 6/28/06, Brian Kamnetz  wrote: 
	I use a good number of keyboard shortcuts, but it has never occurred
	
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of =
natural numbers whose description require maximum of 50 words: "(k+1) is =
a natural number which requires more than 50 words to describe it." 
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15) From: Maria Penon
Brain,
   I did that, but I've discovered that degree of roast (for me at least)
can drastically alter the flavor.  I read Tom's cupping reports and then
take a sip.  Nope... I didn't roast mine right because I don't taste some of
what Tom describes.  So I should have been more consistent and said "what
coffee roasted to what degree  yeilds the most chocolate flavor?"    But
I've discovered that a good piece of quality chocolate munched while sipping
my last attempt (after it rested and I didn't) turns out to be about the way
I had hoped.  Thanks for the lead though.   And off topic I suppose would be
the fact that I'm a Firefox fan not at all an IE fan.
MO
On 6/28/06, Brian Kamnetz  wrote:
<Snip>

16) From: Tom Ogren
Maria,
For chocolatey tones, I'd recommend the La Minita (Costa Rica), which has
some really nice milk chocolate undercurrent up to C+/FC, then more
bittersweet chocolate overtones past FC. Both effects are very nice. Having
tried about a half dozen roasts of this one...from just past City to Full
City plus, my favorite so far has been the batch I pulled just prior to the
first snaps of second crack. Currently, I'm enjoying my second favorite
roast of this bean, which went about a dozen snaps into second before I
dumped my Poppery II.
You are right that the degree of roast drastically affects the flavor. To
further complicate matters, the temperature over the time spent getting to
the finished roast level also affects flavor greatly. For examply, two "Full
City" batches of the same bean will taste quite different if one batch
spends one minute between 1st and 2nd, while the other spends four minutes.
I am firmly convinced that the ability to control the temperature is
critical to my mission toward consistent coffee nirvana. I've seen the land
of bean-bliss in the past several months (since I started roasting), but it
was only by luck that I happened on roast perfection. Without temperature
control, my results were not really repeatable.
Some Ethiopians can have pretty intense chocolate notes as well. Have fun!
TO in VA
On 6/30/06, Maria Penon  wrote:
<Snip>

17) From: Maria Penon
Well after spending the morning in the archives I finally figured out C+/FC
:-)  I also found that my first roasted coffee is refereed to as CRLM!   So
now I'm equipped to C+/FC/CRLM and enjoy life!   I'm a little hesitant to
try the Africans based on the fact that most of the junk served at Starbucks
is African and I really don't care for it.   After looking at Tom's chart of
degree of roast (part of the C+/FC search results) I think Starbucks would
add one more black/oily/smelly square below the last picture. I just cannot
drink that kind of coffee.   So I'm inclined to stick with Central American
beans until I work up nerve enough to venture into espresso.
MO
On 6/30/06, Tom Ogren  wrote:
<Snip>

18) From: miKe mcKoffee
Suggest your next order include an 8# sampler as a way of sampling a wide
range of different coffees.  Actually the samplers are also fun no matter
how long you've roasted no matter how many coffees you've tried. Box arrives
with my selected greens plus 8# variety selected by Tom of who knows what
but it'll be good high quality representative of wherever they're from, make
opening the box kind of like Christmas!
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://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.
	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Maria Penon
	Sent: Saturday, July 01, 2006 9:30 AM
	
	Well after spending the morning in the archives I finally figured
out C+/FC :-)  I also found that my first roasted coffee is refereed to as
CRLM!   So now I'm equipped to C+/FC/CRLM and enjoy life!   I'm a little
hesitant to try the Africans based on the fact that most of the junk served
at Starbucks is African and I really don't care for it.   After looking at
Tom's chart of degree of roast (part of the C+/FC search results) I think
Starbucks would add one more black/oily/smelly square below the last
picture. I just cannot drink that kind of coffee.   So I'm inclined to stick
with Central American beans until I work up nerve enough to venture into
espresso. 
	
	MO
	
	On 6/30/06, Tom Ogren  wrote: 
		Maria,
		
		For chocolatey tones, I'd recommend the La Minita (Costa
Rica), which has some really nice milk chocolate undercurrent up to C+/FC,
then more bittersweet chocolate overtones past FC. Both effects are very
nice. Having tried about a half dozen roasts of this one...from just past
City to Full City plus, my favorite so far has been the batch I pulled just
prior to the first snaps of second crack. Currently, I'm enjoying my second
favorite roast of this bean, which went about a dozen snaps into second
before I dumped my Poppery II. 
		
		You are right that the degree of roast drastically affects
the flavor. To further complicate matters, the temperature over the time
spent getting to the finished roast level also affects flavor greatly. For
examply, two "Full City" batches of the same bean will taste quite different
if one batch spends one minute between 1st and 2nd, while the other spends
four minutes. I am firmly convinced that the ability to control the
temperature is critical to my mission toward consistent coffee nirvana. I've
seen the land of bean-bliss in the past several months (since I started
roasting), but it was only by luck that I happened on roast perfection.
Without temperature control, my results were not really repeatable. 
		
		Some Ethiopians can have pretty intense chocolate notes as
well. Have fun!
		
		TO in VA
		
		On 6/30/06, Maria Penon < mopenon
 > wrote: 
			Brain,
			
			   I did that, but I've discovered that degree of
roast (for me at least) can drastically alter the flavor.  I read Tom's
cupping reports and then take a sip.  Nope... I didn't roast mine right
because I don't taste some of what Tom describes.  So I should have been
more consistent and said "what coffee roasted to what degree  yeilds the
most chocolate flavor?"    But I've discovered that a good piece of quality
chocolate munched while sipping my last attempt (after it rested and I
didn't) turns out to be about the way I had hoped.  Thanks for the lead
though.   And off topic I suppose would be the fact that I'm a Firefox fan
not at all an IE fan. 
			
			MO
			
			On 6/28/06, Brian Kamnetz < bkamnetz
 > wrote:
			
				On 6/28/06, Jared Andersson
 wrote:
				> Welcome Maria.  The first thing to know
when ordering from Tom is that you 
				> can't go wrong.  All the coffee is great.
I find that knowing that takes 
				> some pressure off ordering.  Secondly I
think it would be great if Tom had a
				> search option where you could put in a
characteristic like "Chocolate" and
				> get a list of beans matching Chocolate.
Jared 
				>
				
				Though inferior to what Jared suggests, it
is possible to do a crude
				version of searching by opening a list of
coffees, such as the Costa
				Rica page, then (in Internet Explorer) going
to Edit/Find (on this 
				page) and entering "chocolate" or whatever
characteristic you are
				looking for. It's slower than what you
suggest, of course, but
				probably faster than "manually" reading the
description of each 
				coffee. I agree that ideally it would be
possible to enter a search
				term and have a prioritized listing of the
coffees with that
				characteristic.
				
				Brian

19) From: javafool
Hello Maria,
You canít really go wrong with the Centrals, they are great coffees =
and most
taste exactly like one would expect a really great coffee to taste. I
roasted the Panama auction winner Wednesday evening so I would have the =
time
to savor it over the long holiday weekend. 
After I received the auction winners, Tom did what he always does and =
listed
some new lots of my favorites. I couldn't resist the new Guats and the =
newly
added Kona. Hawaii isn't exactly in Central America, but it is another =
of
the *almost* everyone enjoys it kinds of coffees.
Glad to see you are learning the lingo and enjoying the coffee. The =
people
who hang out here are not inclined to go back now that we have =
discovered
the BEST!
Terry

20) From: Michael Wascher
Maria,
Yea, it does take a while to sort through the alphabet soup,
The Africans do have a different taste, but home roasted they'll be an
entirely different coffee than you got at *$$s. Give them a try, maybe some
wet processed & dry processed so you can make that comparison too. Or get a
sampler pack with your orders. So far, the only coffees I really didn't like
have been Monsooned Malabar & Aged Sumatra. The rest were great coffees,
some I'd probably not buy again because of the many other choices that I
find preferable, but I wouldn't be upset to find them as part of a sampler
pack.
--MikeW
On 7/1/06, Maria Penon  wrote:
<Snip>
-- 
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

21) From: Tom Bellhouse
This is a multi-part message in MIME format.
I'm enjoying Ethiopian Harrars as a blend with Central American coffees =
in my FrPress.  It has an "upper register" that goes well with them.  =
Maybe that's a way you could sneak up on liking African coffees.  ;<)
Tom in GA

22) From: raymanowen
Hi, MO-
Maintain your fear of torching your domicile. It's always a good attitude.
Whenever your coffee adventures turn incendiary, go outside on the porch or
in a [Metal] roasting shed!
What's this? -Don't really like the Africans?
Hello! That's Haile Selassie of you- it's where it all began. The dancing
goats, as one story goes.
Cheers -RayO, aka Opa!
"You have to know the rules to be able to break the rules..."   - -Virgil
Fox

23) From: Sandy Andina
--Apple-Mail-16--392326992
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Actually, I thought the dancing goats were in Yemen--across the Red  
Sea from Africa.
On Jul 2, 2006, at 10:36 AM, raymanowen wrote:
<Snip>
Sandy Andina
www.sandyandina.com
--Apple-Mail-16--392326992
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Actually, I thought the dancing =
goats were in Yemen--across the Red Sea from Africa.
On Jul =
2, 2006, at 10:36 AM, raymanowen =
wrote:
Hi, MO- Maintain your fear of torching your domicile. = It's always a good attitude. Whenever your coffee adventures turn = incendiary, go outside on the porch or in a [Metal] roasting = shed! What's this? -Don't really like the Africans? = Hello! That's Haile Selassie of you- it's where it all began. The dancing goats, = as one story goes. Cheers -RayO, aka Opa! "You have to = know the rules to be able to break the rules..."†† - -Virgil Fox = Sandy = Andinawww.sandyandina.com = --Apple-Mail-16--392326992--

24) From: raymanowen
Maybe they were dancing the Backstroke? What do I know? - ro
On 7/2/06, Sandy Andina  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Wichita WurliTzer

25) From: Steven Sobel
Nope, the story is that the origin of coffee is from Ethiopia and from there
to Yemen.
Steve
On 7/2/06, Sandy Andina  wrote:
<Snip>

26) From: Tom Ogren
Maria Penon wrote: "I'm a little hesitant to try the Africans based on the
fact that most of the junk served at Starbucks is African and I really don't
care for it..."
Maria,
Staying away from the African coffees would be a real mistake in this coffee
lover's opinion. These are some of the most complex and beautiful coffees in
the world. While I love a nice balanced, delicate Central American coffee
also (especially in the hotter weather), sometimes I just
gotta-have-a-Kenya. I feel that Kenyan coffee can be some of the most
approachable coffee available (many would agree with this I suspect). Some
Kenyas can be overpowering with their bright acidity or radical fruity
qualities, while other Kenyas are balanced and smooth with very subtle
characteristics.
If you are gravitating towards the Centrals, there's certainly nothing wrong
with that! Great coffees are grown worldwide. If you enjoy the Centrals, but
are still willing to travel the globe a bit, I would highly recommend
getting your hands on some Kenya Auction Lot 405. This one is a smooth,
balanced mellow coffee. I feel confident saying that most people who like
coffee would find this coffee to be very approachable. If you shy away from
the dramatic, odd, or "interesting" coffee flavors...the bright berries and
rich, earthy flavors typical of many non-Central American coffees, then the
405 would be a great introduction to African coffee.
Of the many coffees I've shared with my family and friends over the past
several months, the Kenya 405 has proven to be the most consistently
popular. It is not striking and powerful like many East African coffees can
be, but it holds that mild and mellow Kenya quality that makes people
smile...This one is just a really nice, friendly cup of coffee.
TO in VA
On 7/3/06, Steven Sobel  wrote:
<Snip>

27) From: Maria Penon
Tom,
You are right of course.  I guess I could have phrased it better.   More
like "Until I know what I'm doing I'm sticking with what I think I can do
well and staying away from those complex flavors."  I'll get there if the
Lord lets me live long enough.
MO in TX
On 7/4/06, Tom Ogren  wrote:
<Snip>

28) From: Tom Ogren
Maria, I'm fairly new to the homeroasting obsession too. I use a hot air
popper (PopperyII) with no temperature control. I think one of the reasons
I'm so fond of the Kenya 405 is that it has been the most forgiving bean I
have roasted. I have yet to do a roast that wasn't really nice. I can't say
the same for most of the other beans I have tried (about twenty different
ones). Actually, some of the Centrals have proven tricky for me to find the
sweet spot. The 405 has a huge sweet spot (or at least a large window of
tastiness!) I do love that CRLM though! It too is forgiving bean and yields
good flavor at a variety of roast levels. My favorite of the La Minita was a
C+ (just before second crack was about to start). At that level (roasted
with my PopperyII, also a fluid bed type roaster like the Freshroast) I
noted several of the same flavors Tom mentioned in his description of the
coffee. I hope you found the same with yours.
This morning I'm drinking some City+ Kenya Gaturine Peaberry (Auction Lot
705)...Screaming bright lemony madness. This one might be a bit intense even
for my crazy tastes. I'm typing this email because I can't talk right now.
You see,  the Gaturine has ripped my tongue out!!
Aaaaah what I wouldn't give for some 405!
Cheers!
~TO in VA
On 7/5/06, Maria Penon  wrote:
<Snip>

29) From: Wesley Simon
Maria,
I, too, love the Central American coffees.  However, the Africans have been
wonderful as well.  If I were to offer you a recomendation, it would be to
try the Kenya Gethumbwini or Uganda Bugisu.  The Bugisu has an earthy bold
flavor that I love.  The Gethumbwini is simply fantastic.  I can't think of
the flavors that stand out, but it simply is one of the best Kenyas I've had
and it scored over a 90 on Tom's scale.  Just about any coffee that scores
over 90 is worth trying.
Wes
On 7/5/06, Tom Ogren  wrote:
<Snip>

30) From: Michael Holland
MO,
If you have an appreciative audience who will enjoy
whatever you serve, your confidence will grow in
selection and roasting methods. I had the pleasure
this past weekend to serve my wife and in-laws some
home roast and some commercial wine alongside some
homemade stuff. All three liked everything w/o picking
out any flavors or commenting on profiles. I usually
pick up 25-30% of what a decent judge notices. But
having support in our education is truly a blessing.
As novices, we have the advantage of a list with
generous and knowledgable people and access to great
product. It seems to me that we have all come to this
love affair after having our hearts broken through
diesel fuel passed off as house coffee from that diner
in the middle of the Arizona desert or those early
flirtations with Boone's Farm. Belaboring the point
still further, we have a holding community to guide us
and share with us virtually - and hopefully in the
flesh - as time goes on. 
There will be time enough, coffees enough and people
with share them with. There are no shortage of
volunteers for either free coffee or free wine :)
Michael Holland
Los Angeles City Archives
VP, Cellarmasters

31) From: Justin Marquez
On 7/4/06, Maria Penon  wrote:
<Snip>
Maria - Where'bouts in TX are you? There are some active homeroasters
scattered all over the state.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

32) From: Maria Penon
Michael,
   I have an appreciative audience, but most of my friends also are friends
with the two people who got me started roasting and I have a very long way
to go before catching up with John Abbott, who was a long time list member,
and who is both my coffee mentor and my pastor at the church we attend.  My
other mentor is Corinne Higbee who is a teacher/biologist and very good home
roaster.  But I try hard to not be intimidated but learn from those two and
both of them rave about my coffee so I'm comfortable.
MO
On 7/5/06, Michael Holland  wrote:
<Snip>

33) From: javafool
Maria,
If you are learning from John Abbott, I'm sure you already know you are
learning from the best. Please tell John we said hello and wish him =
nothing
but the very best.
Terry

34) From: Maria Penon
Terry,
  I called John and gave him your message.  He said (but I believe you) that
he's a long way from the best, just passionate; and to say he's glad you've
not been blown away yet in Florida.
  It turns out that my other mentor (Corinne Higbee) is also a student of
John's so I'm looking forward to learning to talk the talk and roast the
roast like those two.
MO
On 7/5/06, javafool  wrote:
<Snip>


HomeRoast Digest