HomeRoast Digest


Topic: Monkey blend 1st roast -- sweet results (3 msgs / 110 lines)
1) From: Michael Wascher
I bought several of the SM espresso blends recently. I roasted the Monkey
Blend yesterday, for the first time.
I've given up on my Poppery (the original) for the moment. With all my
experimentation, beans always seem to be bland when roasted with this
machine. Results from the Poppery II are much better. So 94 grams in the
Poppery II, enough so I had to shake & tilt a bit at the beginning to get
bean movement. At 7 m 40 s I got the start of second and the start of a
wonderful sweet scent. I let it go until 2nd was rapid, and dumped the beans
into a colander (actually into the insert from the pasta pot, it has high
sides so you can toss & swirl the beans).
I stuck my head into the colander to take a whiff, and there was a wasp
hovering in there. I was quick to pull my nose out of there! He must have
smelled the sweet scent too. The result is a melange of FC+ to V. As I
roasted other batches the wasp kept hovering about, but was always attracted
to the Tupperware container with the Monkey Blend.
It was just shy of 24 hours since I roasted, but I had to try a shot today.
It just smelled too good. I pulled a long double, and it was the best
espresso I've ever created. A wonderful sweetness to the cup just as the
roasting scent promised. A slight harsh note underlies the taste, and
looking at Tom's notes that should disappear with a decent rest. But still,
the best I've ever created & way better than anything I've bought  for quite
some time. It'll be hard to wait for the 36 hours that Tom recomends
Oh, and I managed to leave the wasp outside. I didn't have to share.
--MikeW
-- 
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

2) From: miKe mcKoffee
Monkey really is a great espresso blend. (Some people like it just brewed
too.) With Monkey straight shots you may find 5 or 6 days ideal rest.
(Actually most straight shots best good 5 to 6 rest IMO. For instance was
told when visiting Stumptown they target their Hairbender roast for their
cafes 5 days rest before it hits the grinders)
Also, if you have temp control of your shots, Monkey seems to like ~199 to
203f depending on the roast, your FC+ to V I'd try 'bout 201f and adjust by
taste from there. If too bright or bitter, go cooler. If sour, hotter.
FWIW, shorter volume longer pulled shots seem to not just be stronger, also
sweeter. (Must be why I've developed a taste for ristrettos:-)
PS Be careful and not be too stingy with that wasp, he might have friends!
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 Michael Wascher
	Sent: Sunday, July 09, 2006 3:02 PM
	
	I bought several of the SM espresso blends recently. I roasted the
Monkey Blend yesterday, for the first time.
	
	I've given up on my Poppery (the original) for the moment. With all
my experimentation, beans always seem to be bland when roasted with this
machine. Results from the Poppery II are much better. So 94 grams in the
Poppery II, enough so I had to shake & tilt a bit at the beginning to get
bean movement. At 7 m 40 s I got the start of second and the start of a
wonderful sweet scent. I let it go until 2nd was rapid, and dumped the beans
into a colander (actually into the insert from the pasta pot, it has high
sides so you can toss & swirl the beans).
	
	I stuck my head into the colander to take a whiff, and there was a
wasp hovering in there. I was quick to pull my nose out of there! He must
have smelled the sweet scent too. The result is a melange of FC+ to V. As I
roasted other batches the wasp kept hovering about, but was always attracted
to the Tupperware container with the Monkey Blend.
	
	It was just shy of 24 hours since I roasted, but I had to try a shot
today. It just smelled too good. I pulled a long double, and it was the best
espresso I've ever created. A wonderful sweetness to the cup just as the
roasting scent promised. A slight harsh note underlies the taste, and
looking at Tom's notes that should disappear with a decent rest. But still,
the best I've ever created & way better than anything I've bought  for quite
some time. It'll be hard to wait for the 36 hours that Tom recomends
	
	Oh, and I managed to leave the wasp outside. I didn't have to share.
	
	--MikeW
	
	-- 
	"There is nothing new under the sun but there are lots of old things
we don't know." --  Ambrose Bierce

3) From: Steven Sobel
I've heard of getting a buzz from coffee....
Steve
On 7/9/06, Michael Wascher  wrote:
<Snip>


HomeRoast Digest