HomeRoast Digest

Topic: what do we know, anyway (10 msgs / 214 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
Mouldy coffee 'tastes better' By Sonja Koremans
August 20, 2006 07:30pm
Article from: AAP
DON'T turn your nose up to mouldy coffee  it tastes better, 
according to fungus experts.
New Brazilian research has found that fungus in coffee crops makes 
for a flavoursome brew.
More than 800 fungus experts from around the world will examine the 
recent findings and others at a week-long fungus conference this week 
in the far north Queensland city of Cairns.
"The coffee research is exciting as it's likely to have implications 
on how coffee is grown and consumed in the future," says Professor 
Paul Gadek, a plant science researcher from James Cook University in 
"Fungus naturally occurs on raw coffee beans and the Brazilian 
researchers found that the sweeter the species, the better the coffee 
tasted and smelt."
Other topics to be discussed at the conference include fungi's 
ability to survive in space and its potential to destroy forests 
throughout the world.
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com

2) From: Wesley Simon
Perhaps there was a little psycilocybin fungus growning on Sonja's beans...
On 8/23/06, Tom & Maria - Sweet Maria's Coffee 

3) From: Don Cummings
The funniest thing I find in this article is that there is a "week long
fungus conference."
That must be one wild and crazy week.  :)
On 8/23/06, Tom & Maria - Sweet Maria's Coffee 

4) From: Jerry Procopio
I thought *smelt* was a fish.
Tom & Maria - Sweet Maria's Coffee wrote:

5) From: Michael Wascher
In NJ smelt is a verb, which may be applicable to both fish & certain parts
of northern NJ.
On 8/24/06, Jerry Procopio  wrote:
"There is nothing new under the sun but there are lots of old things we
don't know." --  Ambrose Bierce

6) From: Cameron Forde
They make desert wine from grapes with a Botrytis infection.  Perhaps
this will lead to desert coffee craze...
On 8/24/06, Michael Wascher  wrote:
r a

7) From: Brett Mason
Do grapes grow in the desert?  If so, they could probably be pressed
into a dessert wine just for fun...
On 8/24/06, Cameron Forde  wrote:
for a
ek in
s on
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

8) From: Leo Zick
Lol..  Dessert desert wine.
Not very well, they need humidity

9) From: Alchemist John
OK, I am steering a few thing to cocoa, 
so....This doesn't strike me nearly as odd as you 
might think it would.  Cocoa absolutely depends 
on fungus to develop the flavors we associate 
with chocolate.  Freshly cleaned, washed, and 
dried (i.e. WP like process) cocoa is - well, 
boring.  The writer does not do justice to what 
they are talking about with "mouldy" coffee.  I 
am not sure, but I bet they are referring to 
"fermenting" the coffee before the final washing 
and drying.  I doubt they are talking about dried 
coffee that has gone mouldy.  The key is "sweeter 
the species".  Sure, leave a Miel too long and it 
ferments and goes sour.  But that is a cool sour 
mold it sounds like - not a thermophilic "sweet" 
mold that ferments for 4-7 days.  I would be all 
for tasting a hot long fermented coffee.  Sounds 
exciting.  Heck, the coffee growers should go 
talk to the cocoa growers in Brazil so they are not re-inventing the wheel.
Tom, now THAT would be an exciting SM prep coffee - really.
At 11:39 8/23/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

10) From: George Birchard
Don Cummings wrote:
It's the gateway to the Great Barrier Reef.

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