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. |
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: <Snip> |
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: <Snip> ee <Snip> -- <Snip> e <Snip> h <Snip> te <Snip> A <Snip> d <Snip> ". <Snip> e <Snip> to <Snip> d <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com |
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 |
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: <Snip> John Nanci AlChemist at large Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/ |
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> |
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: <Snip> |
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: <Snip> |
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: <Snip> -- Scott |