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Topic: Kountdown on Kona (6 msgs / 171 lines)
1) From: Myron J
Dear Mike (the rest of the you:-)
The Kountdown has begun...
the Klock is TicKing
two more minutes and 33 sekonds left
Till I drinK my fist Kuppa Kona...
I Know this is RediKulous
I usually go Ethiopian anyway
But something in the mystery
The dediKation and love you have eKspressed
about this bean has had its effeKt.
56 more sekonds till i press the pot...
These four minutes are not more important than the minutes of roasting
But they are filled with more waiting..anticipation
6.5.4.
Now I know what mild is..
Tasty mild..not weak mild
But i must let the brew slightly Kool off
More body than i eKspected...mmmmmm
No..not 6,5,4,3,2,1 BLASTTOFFFFFFFFFFFFFFFF!!!
but 3,2,1 ...sit back and relaKs.
Have a great weeKend.
Best
Myron
Myron Joshua
Kibbutz Kfar Etzion
90912 
Israel

2) From: miKe mcKoffee
Dear Myron,
As KSA Founder I've been authorized to award you 100 KSA Points, eKcellent
post! 
Kurious, which Kona, how roasted, how rested? Hopefully atleast 3 preferably
4 or 5 days rest. If shorter rested you may find greater delicate complexity
and especially Kona aciditc brightness develop additional rest. Also ligher
roasted Kona (City+ to LFC) really shines brewed up above 200f pushing 206
to 208f when water poured into pre-heated press pot. Might also consider
grinding finer and infusing shorter along Tom's suggested guidelines. And
try and let part of each cup at least approach room temp!
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.
<Snip>

3) From: Myron J
Mike,
Thank G-d I let it rest only two days..so now i can enjoy the changes over 
the weekend...
Also..yes i let it cool down, not to room temperature..but the changes were 
excellent....and the aftertaste?? Who would have thunk.
Everyone always writes, Mild, etc..so i was sure this would not be an 
intensive experience..yet, it was in it's own way.
Pls note..I like coffee...I love Africans and am learining to appreciate 
South Americans more and more...So, while I see that am throughly enjoying 
the Kona, it will not become a major Konc..concern for me.
I am afraid most of my posts not include many Kapit...capital "K"s. ...I 
must be honest..and hope that i won't lose my 100 KSA points..
Myron Joshua
Kibbutz Kfar Etzion
90912
Israel
+972-(0)2-9935 178

4) From: Les
Thanks Myron!  I hope your Kibbutz is in the South of Israel.
Les
On 7/27/06, Myron J  wrote:
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5) From: Larry English
Myron and MiKe McKona,
  I need to put in my $0.02 worth on one of my favorite Konas - Mountain
Thunder, from North Kona district (not around in the Captain Cook area).
Roasted to Full City or slightly less, this is just a wonderful cup - and
mild isn't the descriptor I would use, though it certainly isn't Indonesian
or African in nature.  I'm just finishing my latest lot from SM and wishing
I had ordered more.  This one is great from a few hours after roasting up
through several (say 5) days after.  And letting it cool is mandatory - a
great cup at all temperatures!
Larry
On 7/27/06, Myron J  wrote:
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6) From: javafool
Myron,
Yep, *that* is Kona. Excellent description!
Terry


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