I'm doing my roasting for the Espresso Jam on Saturday. I would have liked to do it last night, but we took my son out for dinner for his 30th birthday. So far: Brazil Organic Cachoeira Yellow Bourbon roasted 8/29 Brazil FTO Poco Fundo roasted 8/29 Costa Rica "SM Select" Peabery roasted tonight Sumatra Organic Gayoland WP decaf roasted tonight Panama WP decaf - Panamaria Farm roasted tonight What else? I have: Ethiopian Harar #30 Uganda Bugisu Guatemala Coban Boliva de Montana PB Tanzania Songea India Matadakad PB Colombia Mesa de los Santos Sumatra Iskander Triple Pick Costa Rica Conquistador Mexico Oaxaca Finca El Olivo Guatemala San Marcos Fina Maria Elisa Tons more decaf, but I figure I'm pressing the issue bringing some at all! I just figured I might want to go to sleep before Monday. Any preferences? Ann
Ann, No "need" to roast more, but "need" has nothing to do with it. I figure we'll probably have at least 2# PER PERSON for shots or whatever etc! (which is the norm for these type of Gatherings:-) That said I just realized my stash is out of Bug! So if you're in a roasting mood... See you Saturday. 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>
Mike, Do you want me to bring the Major? I am bringing a nice SO "India Parchment." I just polished off 2 pounds of "Bug." Les On 8/31/06, miKe mcKoffee wrote: <Snip>
<Snip> Yes, good idea for those bringing espresso machines to bring their grinders. It will also be interesting to compare to the Versalab M3. 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.
miKe, Saw your "what I'm roasting" note earlier this week just after I'd done two batches for Saturday: last of last years Don Pachi, and Ethiopian #30. Then Wednesday decided to do one more, last years Bug. Is there a coffee mind control beam broadcasting in Portland, or what? I'm breaking out the tin foil helmet ... BTW, ended up just getting a bunch of chicken thighs to smoke. I'm thinking I'll brine them this afternoon, smoke this evening, bring them cold tomorrow. Hopefully a good match with your London Broil. See you tomorrow, Bruce
<Snip> Will be interesting to compare your roasts of the Don Pachi Gesha & Horse 30 to mine. Chicken wise thighs sound perfect. Simple brine or with herbs and or spices? I'd maybe toss in some garlic, cracked pepper & poultry seasoning. What wood are you going to use to smoke them? Some fruit and or nut wood? Suggest not quite fully cooking them in the smoker, maybe about 140f internal temp. (it's what I do when pre-smoking then vac freezing chicken for grilled smoked chicken any day of the week:-) Like to finish grill to crisp up the skin and add caramelized glaze. We can finish grill them and glaze with an apricot honey mustard Q sauce I think will compliment the London Broil kabobs quite nicely. (same sauce I used for the smoked/grilled chicken PNWG III that accompanied low & slow pulled pork with a spicy Carribean Q sauce) FWIW first thing this morning while drinking my wake-up Rancho Aloha Kona Americano fine minced green onions, ginger root & garlic to go with balsamic & red wine vinegars, tawny port wine, soy sauce, worcestershire sauce, EVOO, turbinado sugar, cracked pepper & dried mustard for my London Broil marinade. After a bite to eat cut up a bunch of Sirloin steaks into 93 chunks now in the fridge marinating. Why 93 sirloin chunks for 31 kabobs? Just 'cuz that's what it came out to! Be enough for two kabobs each plus a few extrax. Will build the kabobs tomorrow morning sandwiching the marinated sirloin between sweet onion and mushrooms. (Still need to pop over and hand pick out the 62 shrooms for the kabobs and some french bread for mesquite grilled garlic bread, won't have time to fresh bake the bread!) Think I'll coarse chop the yellow onions and red sweet peppers for the saffroned basmatic rice pilaf today too. (sauted tomorrow of course and added to the saffroned basmatic at the end) Apple wood smoked some more bleu cheese yesterday for crumbling on the "weeds"(as in no iceburg etc)/sliced apple/spiced pecan balsamic unfiltered EVOO vinegarette salad. Lots to do before tomorrow and we have a concert to attend this evening so gotta go... Since we were out of town for a kite festival wasn't able to roast for the Jam until Tuesday morning so will be only 4 day rested for Saturday. Five half # batches of my Summer Jam Blend five bean pre-roast equal parts Aged Sumatra, Brazil Cerrado Lot 141 (CD Process), Brazil Cerrado Lot 144 (DP), Ethiopian Harrar FTO Oromia and Kona Premium Coffee Co. Fancy. Rosto profile roasted liesurely 14 to 15min (two @14, one @14:30, two) Light Full City batches then mixed them. Just pulled a 42sec 1.25oz double ristretto at short 3 day rest, way yummy linger as I type. 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.
On 9/1/06, miKe mcKoffee and bruce.harrington wrote: > BTW, ended up just getting a bunch of chicken thighs to smoke. I'm <Snip> "snip" fine minced green onions, ginger root & garlic to go with balsamic <Snip> Geez, what humble offering should I bring? I'm gonna have to do some thinking while I'm drooling. Ann
Read my mind on those chicken thighs :) Soaking now with garlic, onion, galangal added. Think I'll go with the peach and maybe some cherry for smoke. I'd planned on giving you a call about grill finishing with a glaze. That apricot sounds yummy, I'd been thinking about a mango based glaze. Really looking forward to trying the different roasts of the same bean, especially the Don Pachi. With a not quite 1# load, I hit 1st at 9:30, dropped the temperature a little lower than usual, dumped at 15:30 just as the leading-up-to-2nd smoke started. Sure smelled good. I'm hoping the stretch toned down the brightness "just enough". Bruce
You talked me into it. The chicken be your puppy, bring your mango based finish glaze. (Funny, I was going to mention ginger root in the brine and there you go with it's cousin galangal:-) Late update, in addition to Ann's decadent sounding home made homeroast coffee ice cream with da ground chocolate & almonds Alchemist is bring a flourless torte. (made of course from homeroasted and processed cacao:-) Don Pachi wise I didn't slow start of 1st to end of roast nearly as much. 'bout 4 minutes. Mine will likely be a bit brighter but I know it's fine for shots, just takes pickier shot management. (Gesha last time up around 205f shots that really sang sweetly) miKe <Snip>
We have an M3 in attendance? At 07:56 9/1/2006, you wrote: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/