HomeRoast Digest

Topic: 'Real' Blueberry Americano (5 msgs / 92 lines)
1) From: miKe mcKoffee
Almost anyway but not Horse! Yesterday we cleaned a flat of blueberries
which included draining them good in colanders before spreading out in a
single layer on jelly roll pans to pre-freeze for FoodSaver vac bagging. I
was doing the primary cleaning rinsing with cold water and getting any
steams etc out then into colanders. Debi was 'helping' the colander drain
shaking them a bit. This morning making my wakeup Americano noticed one had
escaped and was peaking out from under the Bricoletta. While wasn't pulling
a blueberry Horse was pulling something blue, seemed almost as appropriate
pulling a Jamaica Blue Mountain for Americano. (From Tom's Mavis Banks
offering last year) 
Crazy thoughts of actual blueberries going in the PF with some ground coffee
fleetingly crossed my mind, like Alchemist & I did with cacao at PNWG I, but
resisted the insanity. Will settle for fresh blueberry pancakes for our
Sunday brunch instead;-)
(PS: note how I so smoothly integrated my FoodSaver acolyte shill duties in
the post:-)
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.

2) From: Captain CowPie
It was good that you resisted the temptation of blueberries in the PF ;)
But how did the cacao work? I had just gotten in a pound of cacao nibs a fe=
w days ago, and immediately ground them for my Aeropress coffee. They seeme=
d to make it a little bitter, but I did not put much in. Any success using =
cacao with coffee? I am sure John has tried a bunch of different ways.

3) From: miKe mcKoffee
Haven't played with cacao & coffee in the PF since then.

4) From: Alchemist John
The cacao does not mix well in a PF.  The oils cause the whole 
mixture to simply lock up and even when we layered it, the result was 
ok at best.  I have yet to find a really great way to incorporate 
coffee and cocoa.  The main problem is that coffee is a water extract 
and cocoa is a oil suspension and the two really don't play well together.
At 12:12 7/16/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

5) From: Captain CowPie
That's a shame John. It would be nice to mix two of my favorite things toge=
ther somehow. I may still experiment a little just for the fun of it.

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