HomeRoast Digest


Topic: Tom your killing me! (4 msgs / 67 lines)
1) From: Les
Yesterday I enjoyed the CoE El Injerto from Guatemala.  A bold rich Bourbon
that was something else.  Well today I  brewed up the El Salvador - The Juan
Francisco Project.  This is another old cultivator,  but wow what a
difference.  The first sip, I detected some blueberry, second sip apricot,
third peach.  As it cooled a very nice caramel sweetness with fruit
reminders ending with a hint of chocolate at the end.  Note this is another
one of Tom's rare finds from his trips.  You may not want to spend the big
bucks on the CoE winners, but this is an awesome coffee that has been
understated in the review as are most of Tom's special finds.  As Tom says,
"the cup is fruited, not fruity."  If you like the Yirg or the Gesha, you
need to put this on your must try list.  I would say it is very similar to
the Gesha even though the cultivators are  Bourbon, Typica, Pacas.  It is
hard to beat the price too at $5.00 a pound for the one pounder.   It is
hard to reduce the stash with all of these awesome coffees coming in.  Now
with my children begging for more Brazil Yellow Bourbon, I guess I will have
to plan another order!  Thanks Tom, these are the kind of problems I like!
Les

2) From: Brian Kamnetz
Les,
I love your descriptions of the various coffees, and often paste them
to a separate document that I then use when I order greens. The post
below is no exception. I drink only one cup of coffee per day and it
is an agonizingly long time between orders, but like most of the folks
on this list, reading your descriptions (and Tom's too, of course)
makes it SO difficult to resist sending Harvey buzzing toward South
Carolina!
I was wondering, did you brew the coffee varieties you describe below
in the Krups Moka Brew?
Brian
On 10/4/06, Les  wrote:
<Snip>

3) From: Les
Brian,
These were brewed in the Techivorm.  Moka brews start tomarrow followed by
espresso.  I have this new scheme I am following.  Drip the first day Moka
the second (KMB) followed by espressos.  I like my coffee rested at least 4
days before pulling shots.
Les
On 10/4/06, Brian Kamnetz  wrote:
<Snip>

4) From: Brian Kamnetz
Les,
Interesting parallel progression, to methods producing more and more
intense extraction as the roasts rest and complexity develops.
Brian
On 10/4/06, Les  wrote:
<Snip>


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