HomeRoast Digest


Topic: Coffee Connoisseur Test (29 msgs / 742 lines)
1) From: miKe mcKoffee
Read about the coffee at this linkhttp://tinyurl.com/ehlx3Have you tried it? If not, if given the opportunity would you try it?
I know the answer for many old timers on the List.
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: David Schooley
No.
In a heartbeat.
On Sep 20, 2006, at 11:35 PM, miKe mcKoffee wrote:
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3) From: Got Aloha??
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possibly, only if it wasn't robusta luwak!  that stuff tastes like  
poo anyway.
Justn
houstini
If There is anything worth doing, it's worth doing right.
On Sep 20, 2006, at 9:35 PM, miKe mcKoffee wrote:
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possibly, only if it wasn't =
robusta luwak!  that stuff tastes like poo anyway.
 


JustnhoustiniIf There is anything = worth doing, it's worth doing right.

On Sep = 20, 2006, at 9:35 PM, miKe mcKoffee wrote:
Read about the coffee at this link http://tinyurl.com/ehlx3Have you = tried it? If not, if given the opportunity would you try it? I know = the answer for many old timers on the List. Kona = Konnaisseur miKe mcKoffeeURL to Rosto = mods, FrankenFormer, some recipes etc:http://mdmint=.home.comcast.net/coffee/Rosto_mod.htmfirst not know. And in knowing = know I know not. Each Personal enlightenmentfound exploring the many divergent foot steps of = Those who have gone before. homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-1-130717962--

4) From: Brett Mason
Haven't tasted it
Won't taste it
No interest, and stomach turns at the thought.
Brett
On 9/20/06, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Donn Milton
I have tried it. Unfortunately, I could only get roasted, not green,
beans, and they were roasted to a dark French. As you might expect, the
predominate taste was charcoal.
Donn Milton
On Sep 20, 2006, at 11:35 PM, miKe mcKoffee wrote:
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6) From: Eddie Dove
I don't believe I am interesed in the Fecal Fellowship.
Eddie
On 9/21/06, Donn Milton  wrote:
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7) From: Jon Rosen
A hot poopacino? No thanks.
Jon
On Sep 21, 2006, at 12:35 AM, miKe mcKoffee wrote:
<Snip>

8) From: miKe mcKoffee
I'm always amazed and amused how many people routinely flee from the mere
thought of trying Kopi Luwak. (I say always' 'cuz this in another subject
thatt routinely comes up. Yes, 4 years or so ago I bought a pound of Kopi
greens;-)
Yet, how many of the same people routinely eat sausages or bratwurst or hot
dogs or the like? The best are made using Natural Casings. And what are
Natural Casings made of! (think intestines:-) And vegetarians beware too.
Check and you'll find USDA has acceptable levels of things like rodent
droppings in the likes of rice!
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.

9) From: Eddie Dove
Which is precisely why one does not want to see how sausage is made ... or
ask what is in scrapple.
Eddie
On 9/21/06, miKe mcKoffee  wrote:
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10) From: Sandy Andina
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My 11-y-o niece about told me she'd read about Kopi Luwak (preteens  
are utterly fascinated by anything scatalogical or otherwise gross),  
and wanted to know if I'd tried it. "No, but it must taste like  
s**t," I replied.
On Sep 21, 2006, at 1:19 PM, Jon Rosen wrote:
<Snip>
Sandy
www.sandyandina.com
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My 11-y-o niece about told me =
she'd read about Kopi Luwak (preteens are utterly fascinated by anything =
scatalogical or otherwise gross), and wanted to know if I'd tried it. =
"No, but it must taste like s**t," I replied.
On Sep 21, =
2006, at 1:19 PM, Jon Rosen wrote:
A hot poopacino? No thanks. On Sep 21, 2006, at 12:35 AM, miKe mcKoffee = wrote: = Read about the coffee at = this link http://tinyurl.com/ehlx3Have you = tried it? If not, if given the opportunity would you try it? I know = the answer for many old timers on the List. Kona = Konnaisseur miKe mcKoffeeURL to Rosto = mods, FrankenFormer, some recipes etc:http://mdmint=.home.comcast.net/coffee/Rosto_mod.htmfirst not know. And in knowing = know I know not. Each Personal enlightenmentfound exploring the many divergent foot steps of = Those who have gone before. homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest = options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings = = --Apple-Mail-20-169813937--

11) From: Sheila Quinn
I used to work in the office of a major food company that makes hot 
dogs. The factory was in the same building, so I often saw how things 
were being made. I couldn't eat a hot dog, bologna, or anything like 
that for years!
However, it's still different than drinking poo - in my book anyway.
miKe mcKoffee wrote:
<Snip>

12) From: Brett Mason
I wash rice before cooking.
I thoroughly cook sausage, and avoid the details.
I will likely never eat snails, no matter how they are named.
Fish eggs don't do much for me, even if they are expensive.
Kitty Litter Blend is just not that interesting to me.
I'm kind of plain,
  I like my Colombians, and
    my Iowa corn-fed beef with Maytag Blue Cheese....
Leaving more for you!
Regards,
Brett
On 9/21/06, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

13) From: Mike Chester
<Snip>
Also, most people don't know that all commercially grown button mushrooms 
are grown in pure, sterilized manure.

14) From: Tim Wat
Mike Chester wrote:
<Snip>
Ok, I need to ask:
1)  What's "pure, sterilized manure"?
2)  Can anyone on the list who has actually sampled the notorious Kopi 
Luwak vouch for the rich, complex, honey-like, (add your own 
superlatives and adjectives here) taste?
Tim

15) From: Mike Chester
<Snip>
By "pure" I mean that no dirt is added, it is just manure.  It is heat 
treated to kill all the bacteria in it so none is transferred to the 
mushrooms.
Mike

16) From: miKe mcKoffee
<Snip>
That type of attitude is what amuses me. Casings used in the production of
various "dogs" are intestines, the same basic type of intestines Kopi Luwak
passes through during it's "unique" fermenting process. Obviously the 'crap'
is cleaned from the intestines before use as casings. Gee, ya think Kopi
beans aren't cleaned too?! Oh, and cooking a Brat' encased in 'crap' casing
to 165f so would be safe & sterilized compard to roasting coffee to 400f
plus temps far more likely to kill anything and everything biological! 
To answer Tim's query "Can anyone on the list who has actually sampled the
notorious Kopi Luwak vouch for the rich, complex, honey-like, (add your own
superlatives and adjectives here) taste?"
I assumed when stating I'd purchased a pound of Kopi greens 4 years ago
would be my answer, but I'll further add that yes I roasted it, drank it,
and also shared it with some other Listers. It did indeed have an extremely
deep, rich, complex, caramelly, honey-like taste profile, not quite like any
other of literally hundreds of other coffees I've roasted. Will I ever spend
$150 or more for another pound of Kopi greens? Doubtful but who knows, but
IMO not an experience any serious coffee connoisseur would fear or pass up.
Oh, neither smells like nor tastes like 'crap' smells anymore than a sausage
in a natural casing smells or tastes like 'crap'.
Given a choice I'll take free-range over corn-fed beef any day! But agree
Maytag Bleu Cheese one of the good ones. Escargot? Eh, wasn't impressed the
few times tried though almost anything dipped in butter and garlic is good! 
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.

17) From: Tim Wat
miKe mcKoffee wrote:
<Snip>
Thanks for expanding and elucidating on your Kopi Luwak experience, 
Mike.  I am quite intrigued by the description of the tasting experience 
(as I imagine most of the coffee-obsessed here really are), and figured 
that since pasteurization of milk takes place at lower temps than 
brewing coffee, the bacteria danger is moot.  Now I'm really interested, 
but the cost is really prohibitive.
Seems to me the only constraining factors are 1) availability, 2) price 
and 3) perceived 'gross' factor - which one can avoid with guests by not 
disclosing origin (and genus, in this case) of bean source until AFTER 
cupping.
Tim

18) From: Brett Mason
The side of beef I bought was a 4H raised on a local organic farm, yet still
Iowa Corn Fed Beef - and is amazing.
Maytag Blue comes from Iowa also, but about 100 miles away - been there -
love it!
Brett
On 9/21/06, miKe mcKoffee  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

19) From: John Blumel
On Sep 21, 2006, at 4:41 pm, Tim Wat wrote:
<Snip>
That and that it's pretty much guaranteed that whatever you pay for  
won't be Kopi Luwak, assuming that there actually is any of that for  
real. Just ask whoever is selling it to send you some proof that  
whatever they claim is Kopi Luwak really is. They won't be able to.
Kopi Luwak is a fraud and I challenge anyone to provide actual proof,  
including proof of origin, that any such coffee is produced and sold  
commercially.
John Blumel

20) From: Woody DeCasere
Give me a good cave aged gorganzola from the old country any day
as for the Kopi Luwak, sure why not, it's not like we dont eat mushrooms
right.
I have a relation who grows organically fed cows, the best steaks i ever had
period.
On 9/21/06, Brett Mason  wrote:
<Snip>
-- 
"And we'd better not risk another frontal assault, that rabbit's dynamite!!"
www.onthisjourney.typepad.com

21) From: Roger Lebow
On Sep 21, 2006, at 12:07 PM, Sandy Andina wrote:
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<Snip>
<Snip>
<Snip>
"Yes, but it's really good shit, Mrs. Presske!"
         ---Fireside Theater, 1969

22) From: Roger Lebow
All this talk about sausages and other tainted meat products just might 
make a vegetarian of me. Pass the spinach salad, please.
Roger
On Sep 21, 2006, at 1:31 PM, miKe mcKoffee wrote:
<Snip>

23) From: Jeremy DeFranco
That assumes the aroma molecules are much smaller/less bulky... Again,
I also wander if there is any flavor difference at all.
I assume so, though, hence the different flavor profiles of
dry-processed, wet processed, and pulp-natural coffees.... (i.e.-
SOMETHING is
getting through the parchment. I really wander, though whether an
enzyme molecule can fit through the parchment- doesn't seem like it
would,
or else coffee wouldn't hold so well in parchment.... could be wrong,
though. Either way, something is probably getting throught the
parchment-what
that is is a good question maybe someone could answer...
-Interesting contradictory hypothesis. On the one hand speculate enzymes
wouldn't penetrate the mucilage layer and at the same time speculate any
flavor change is caused by feces aroma penetrating the same mucilage
layer...

24) From: David Schooley
I have heard two theories as to why the Kopi Luwak coffee tastes the  
way it does.
1. The fermentation that occurs when humans process the coffee  
cherries to remove the cherry pulp affects the taste of the beans.  
The palm civet's digestive system removes the pulp without  
fermentation. I suppose that palm civet gut is much faster, which  
might also play a role.
2. The palm civet is highly selective when choosing cherries.
Perhaps both are correct.
On Sep 21, 2006, at 5:09 PM, Jeremy DeFranco wrote:
<Snip>

25) From: Aaron
Jeremy have you ever seen what corn looks like when you crap it out?  
Seems the skin is still intact on some of the kernals if you wolfed it 
down yet the innards are digested.  Don't forget the digestive process 
also involves liquids so the beans are seeping in god only knows what, 
along with the digestive acids / enzymes, etc etc.  I bet they can 
easily soak into the bean and do some kind of break down in there and 
leave the parchment intact.
Even if the parchment is a membrane is it waterproof?  It's parchment 
not a rubber.... and primarily it IS organic, so I am betting the bit of 
hydrochloric acid in the digestive system can make its way through or 
partially break it down at least..  Not to mention all the bacteria in 
the digestive tract and body temp, oh yah, i bet all kinds of things are 
brewing / stewing / and fermenting in there to affect the flavor..
wow. we are all becoming poopsmiths here  heh....
Aaron

26) From: Brian Kamnetz
On 9/21/06, Roger Lebow  wrote:
<Snip>
Pretty good, Roger!
Brian

27) From: Brett Mason
Help yourself to the vegetables.  Leave a little for meYou can have the Kofi
Luwak too.
This is what I like about America.  Everybody can have what they like, and I
get the great beef and blue cheese...
Brett
On 9/21/06, Brian Kamnetz  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

28) From: Lynne
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I'm not a scientist. Don't know much about molecules (oh, oh - I hear a 
song coming...)
BUT... I have dogs. I take said dogs for walks - and they poop.
I (being the good citizen I am) clean up after them.
When I pick up their poop, I don't use parchment (although I'm sure 
that would be better for the environment), I use plastic grocery bags 
(I've used plastic zip lock bags, too, rather than just throw them out 
after using them in the kitchen).
Let me tell you - that smell permeates EVERYTHING. I made the mistake 
of carrying the BAG of crap (just the bag, mind you) too close to the 
leash. For the longest time, I couldn't figure out where that horrible 
smell was coming from, everytime I went into the kitchen. Finally 
narrowed it down to one particular drawer - UGH - it was the leash!
It just got NEAR the leash - never actually touched it.
So, I will leave all the more weasel coffee for others to enjoy, thank 
you.
(Oh - also - someone mentioned that this intestinal process is supposed 
to take away any bitterness. Funny, I haven't had bitter cup of coffee 
since I started home roasting w/Sweet Maria's greens.)
On Sep 21, 2006, at 6:09 PM, Jeremy DeFranco wrote:
<Snip>
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I'm not a scientist. Don't know much about molecules (oh, oh - I hear
a song coming...) 
BUT... I have dogs. I take said dogs for walks - and they poop. 
I (being the good citizen I am) clean up after them.
When I pick up their poop, I don't use parchment (although I'm sure
that would be better for the environment), I use plastic grocery bags
(I've used plastic zip lock bags, too, rather than just throw them out
after using them in the kitchen). 
Let me tell you - that smell permeates EVERYTHING. I made the mistake
of carrying the BAG of crap (just the bag, mind you) too close to the
leash. For the longest time, I couldn't figure out where that horrible
smell was coming from, everytime I went into the kitchen. Finally
narrowed it down to one particular drawer - UGH - it was the leash!
It just got NEAR the leash - never actually touched it.
So, I will leave all the more weasel coffee for others to enjoy, thank
you.
(Oh - also - someone mentioned that this intestinal process is
supposed to take away any bitterness. Funny, I haven't had bitter cup
of coffee since I started home roasting w/Sweet Maria's greens.)
On Sep 21, 2006, at 6:09 PM, Jeremy DeFranco wrote:
That assumes the aroma molecules are much smaller/less bulky...
Again, I also wander if there is any flavor difference at all. 
I assume so, though, hence the different flavor profiles of
dry-processed, wet processed, and pulp-natural coffees.... (
i.e.- SOMETHING is
getting through the parchment. I really wander, though whether
an enzyme molecule can fit through the parchment- doesn't seem like it
would,
or else coffee wouldn't hold so well in parchment.... could be
wrong, though. Either way, something is probably getting throught the
parchment-what
that is is a good question maybe someone could answer...
-Interesting contradictory hypothesis. On the one hand
speculate enzymes
wouldn't penetrate the mucilage layer and at the same time
speculate any
flavor change is caused by feces aroma penetrating the same mucilage
layer...
--Apple-Mail-4-191054871--

29) From: Jeremy DeFranco
LOL!
"Let me tell you - that smell permeates EVERYTHING."


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