HomeRoast Digest


Topic: "It's not coffee" cup of coffee challenge (9 msgs / 218 lines)
1) From: miKe mcKoffee
Just spent an hour and a half with Jeff Grinta chatting coffee. He's =
filming
a documentary on coffee with a proposed title of "Burnt Chocolate =
Water".
Bit of info' here:http://www.jeffgrinta.com/Funny thing is he hates =
coffee
but is fascintated by it's impact on people's lives. Talking with him he =
not
only hates coffee but other "heavy" flavors straight like molasses or =
brown
sugar. He's tried it in various forms including a mocha with triple
chocolate and only a half shot of espresso but the espresso brought out =
the
coffee too much! (not made by me but at a café previously during the
filmings) Go figure, he likes chocolate.
Anyway we're going to get together again after next weekends NW Barista
Competition so he can film some home roasting AND I've been challenged =
to
attempt to serve him a coffee he might like. (He'll be there filming and
I'll be there judging.) I'm thinking maybe a Wet Processed Yirg about =
City+,
short 2 day rest maybe 3, vac brewed shortish infusion (definitely not
Americano) to keep body to a minimum. Will first serve black but have =
cream
& sugar available. 
Any other ideas!
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: Scott Marquardt
A cappa with fresh Black Cat would be nice. An SO French press or
Aero/polyester of Tom's Idido would be awesome.
I notice that a PBTC in his trailer (1) suggested a non-coffee drinker
should start off with a hot chocolate with a shot of coffee in it. I have
mixed feelings about such a mixture. It could acclimate a person to "coffee
flavor," I suppose, but another way would be to serve a "far out" coffee --
basically, a DP Ethiopian of one kind or another, and tell him to stretch
its consumption to a half hour or so to experience every flavor it can
deliver all the way down to room temperature. This is the "So there's more
possibilities in 'coffee' than you thought, eh?" approach.
But the guy may be incorrigible. Unless that cappa she served him in the
third trailer was off, he should have enjoyed it -- though I disagree with
her parking some chocolate syrup on top. That's not acquainting a chocolate
lover with coffee -- that's giving him a lesson in contrast between
something he likes and something he can't figure out how to like.
Yeah, forget anything that nods in the direction of the familiar for him.
Take him deep into uncharted territory for him. Nothing overly roasty.
Something smooth. Something with good acidity. Something with a bouquet. A
DP Sidamo, Yirg, or Harrar -- City+
And if he doesn't "get it" by then, funk him out with an utterly monsooned
Malabar taken into Vienna territory.    ;-)
Sounds like a really fun chance to help him with a project I hope he
executes well!
Heck, invite him to chatter here a bit.
- Scott
On 10/15/06, miKe mcKoffee  wrote:
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3) From: Brett Mason
Mike, I would take him on something mild-medium with chocolate tones,
like a Colombia Supremo.  Others I would go with are Uganda Bugisu,
Zimbabwe Dandoni, or Brazil Fazenda...  Looking for something sweet,
not funky, not fruity...
Let us know where you settle at...
Brett
On 10/15/06, Scott Marquardt  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Aaron
Well if he's used to the crap that is generally bought in most any store 
or charbucks, then pretty much anything you make will be such an adance 
over it, he should really go for it.
If he likes chocolate, might want to go with one of the brazil's since 
they tend to be chocolaty.  or go with something like one of the guats 
that are kind of fruity so it doesn't really taste too much like what he 
would consider traditional strong 'coffee'.
aaron

5) From: Alchemist John
I would go for the Idido.  He has already shown a distaste for the 
straight flavor of coffee, but then again, it could be the straight 
taste of over roasted (for his palette).  Give him something else to 
focus on and don't make it subtle.  I would steer away for anything 
familiar as in chocolate because his brain is going to link it and it 
will never quite taste right.
At 18:41 10/15/2006, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

6) From: miKe mcKoffee
That was pretty much my thought processing too, go for an unCoffee
unChocolate like coffee. (remembering the unCola commercials:) Idido would
likely fit the bill but will probably use the Yirg' MAO '05 mainly 'cuz it's
older, a # left in vac stash. (Just received Ididio last week and haven't
roasted any yet.) Thinking back five years ago or so to the first time I
roasted Yirg' initial impressions were something like "what's this
flowery/citrus tea, this ain't coffee!" and didn't think I liked it. (Though
over the years have really learned to appreciate and love it as coffee
palate expanded.) Thought about maybe the sweet balanced Brazil Yellow
Bourbon but then had to dismiss it 'cuz it's too much a coffee coffee. Just
not many coffees that don't make me think of coffee! Ok, Lekempti makes me
think of a fruit market at the end of a busy week but that does't count:-)
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>

7) From: Scott Marquardt
Your mention of tea prompts me to toss in a slightly OT observation.
The other night I roasted some Sidamo and Harrar, both DP. I had about 12
REALLY light beans in the roast. You know, the weird kind. Now I've always
understood that light beans could betoken unsavory ferment, but I also
understand this to be only with wet processing. So I figured I'd isolate
these and cup 'em. I ground 'em carefully, ensuring that the grinder didn't
add anything from previous grinds. I then brewed 'em -- needless to say it
was a tiny "cup."
The result was a tannish brew that actually tasted pretty darned good. It
hinted at the virtues of the origins, though it didn't shout them.
I see no reason to remove these bizarre light beans from DP roasts, based on
this.
- Scott
On 10/16/06, miKe mcKoffee  wrote:
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8) From: scott miller
I've found the same thing when doing what you describe.
The only time I have removed an occasional bean from a DP roast is when it's
obvious that a stinker that I did not spot before roasting made it into the
batch.
cheers,
ScoTTT
On 10/16/06, Scott Marquardt  wrote:
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9) From: Scott Marquardt
I get so few stinkers -- question: how do yoiu recognize them post-roast?
Before's a no-brainer, to be sure . . .
On 10/17/06, scott miller  wrote:
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-- 
Scott


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