HomeRoast Digest

Topic: Riding the Horse! (10 msgs / 174 lines)
1) From: Les
The Green Strip Harar Horse arrived at 10:00 am today.  As I sip the
first cup it is 11:15!  I was going to say I don't taste any
blueberry, but I am about 1/3 down the first cup and bam! some
blueberry!  First off it starts like a superb rustic Dry Processed
Harar!  Going back a bit further, I don't know why Tom has to be so
understated.  Maybe it is the California liability thing, but this is
the best prepped Horse I have ever seen.  It looks like a nice DP from
Brazil.  I only had to cull 2 beans in a 1.25 pound roast.  For a DP
this was one even roast.  Now I am getting some of the citrus and
prune flavors!  Every sip is a new experience.  Yee Haw!  Ride the
Horse!  Oh I forgot, this stuff is smooth after the initial cool out
of the rustic leather!  Now I am getting some of the apricot and
chocolate in the finish as it cools.  It has a very nice fruity
aftertaste to me as well!  This is one Horse ride you don't want to
miss.  I will wait 4 days and pull some shots!  Dr. Crema can hardly
wait to see what this DP will do as a SO ristretto!  This is the most
balanced Harar Horse I think I have ever had.  One word description:

2) From: Steve Hay
On 7/24/06, Les  wrote:
Quite fascinating that the culled/prepped Horse has similar characteristics
to that of the "raw" stuff in terms of variability.  I wonder what causes
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: Justin Marquez
On 7/24/06, Steve Hay  wrote:
Wouldn't you love to see what was culled out...?
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)

4) From: Les
I couldn't wait until tomorrow!  The Green Strip Horse was a bit tamer
today, but he had much more depth and the aroma filled the house!
Very smooth, less rustic leather and tobacco at the front end, a bit
more subtle spice in the middle and a much more pronounced chocolate
ending.  Very complex and wonderful cup.  This isn't a wild Harar
Horse, so if you are looking for Magic Mountain you will be
disappointed. A big mistake on my part was finishing off the whole pot
10 minutes before Becky and Lydia got back from running a couple of
errands.  The first comment was "Wow does that ever smell good, I
better go get a cup of coffee!"  Dad was in do do land because of the
empty pot!  It sure is nice the Technovirm can brew fast!  Tomorrow AM
I will be pulling SO shots!  Alchemist John is going to drop by with a
sample of his espresso blend that he thinks is the best, and my
pristine 1974 model Olympia Cremina 67 should be winging its way to me
via UPS from the East Coast.  Coffee life is good!
On 7/25/06, Justin Marquez  wrote:

5) From: Vicki Smith
I'm waiting (eagerly) for my horse to make its way to Canada, along with 
  5 pounds of Guatemala Antigua Peaberry -Maria Especial. I ordered it a 
week ago, or so, and wouldn't ya know it, after blowing my coffee budget 
for awhile, along came the yellow bourbon. I sure hope there is some of 
that left when I can sneak in another order.
BTW, you US folks who can "hold for Harvey" and get 12 pounds of coffee 
for that great flat rate don't know how lucky you are.
Les wrote:

6) From: Les
I spurred the Horse this morning!  First shot was 95% crema and looked
Oh so good!  I took one sip and it was sour enough to pucker a lemon!
A sink shot!  Increased the shot temp to 203.5 and it was still too
much kick for this espresso drinker, so I made that shot into a Cappo
for Becky, she said it was great.  I then pulled a nice Americano,
very complex, the full spectrum of taste and some additional fruit in
the middle, blueberry blending into currants.  I then blended the
Horse 50/50 with Classic Sumatra roasted city plus!  Now that was a
great ristretto!  Smooth, outstanding complexity, sweet, and the
finish was fantastic.
So my challenge is for someone to figure out how to pull the Horse as
a SO espresso!  I will remain content with by current blend.
On 7/26/06, Vicki Smith  wrote:

7) From: Douglas H. Boutell
Les wrote:
Take two shot glasses and use one  for the first  2-4 sec and then use 
the second to finish the shot.
Then tell us what you taste.

8) From: Sandy Andina
As part of their Home Barista class, Intelligentsia does a  
"deconstructing the shot" demo with two baristas and five pairs of  
shot glasses. As the pull begins, the shot glasses are changed every  
five seconds till blonding finally occurs, and then they are lined up  
in chronological order. It's fascinating to be able to taste the  
development of the shot in stages from sour to perfect to bitter and  
back to blond and sour.
On Jul 27, 2006, at 2:21 PM, Douglas H. Boutell wrote:
Sandy Andina

9) From: Douglas H. Boutell
Sandy Andina wrote:
Thanks Sandy, I will try that  to see the difference.

10) From: Les
I did that Doug.  Still too bright for me!
On 7/27/06, Douglas H. Boutell  wrote:

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