HomeRoast Digest


Topic: Third Tradition Aged Sumatra *REMINDER* (9 msgs / 282 lines)
1) From: Dan Kellgren
Just a reminder for the aged Sumatra tradition.  You've got just over 24
hours to enter, if you haven't already.  I'll have two 1/4 pound bags of
aged Sumatra greens to go two list members that have never tried an aged
coffee before.
This tradition goes out to only those who are interested in trying an aged
coffee.  If you have tried it before, please don't participate.  I'd really
like to see this (little as it may be) go to someone that is new to aged
greens.
Ok - how to get in on it:  Email me - OFF LIST.  Off list means: don't
just reply to this at homeroast and say "count me
in".  You need to email me personally at dkellgren .  Just confirm
in the email that you've never tried an aged coffee and I'll include you in
the drawing.  I'll do a simple random drawing, Tuesday October 24th at
10:00PM Eastern.
Dan K

2) From: Leo Zick
This is a multi-part message in MIME format.
Excuse the ignorance, but what characteristics do an aged coffee hold?  
From: Dan Kellgren [mailto:dkellgren] 
Sent: Monday, October 23, 2006 6:28 PM
To: homeroast
Subject: +Third Tradition Aged Sumatra *REMINDER*
Just a reminder for the aged Sumatra tradition.  You've got just over 24
hours to enter, if you haven't already.  I'll have two 1/4 pound bags of
aged Sumatra greens to go two list members that have never tried an aged
coffee before. 
This tradition goes out to only those who are interested in trying an aged
coffee.  If you have tried it before, please don't participate.  I'd really
like to see this (little as it may be) go to someone that is new to aged
greens. 
 
Ok - how to get in on it:  Email me - OFF LIST.  Off list means: don't just
reply to this at  
homeroast and say "count me in".  You need to email me
personally at   dkellgren .  Just
confirm in the email that you've never tried an aged coffee and I'll include
you in the drawing.  I'll do a simple random drawing, Tuesday October 24th
at 10:00PM Eastern.  
Dan K

3) From: Brett Mason
It's old....
Brett
On 10/23/06, Leo Zick  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

4) From: Brett Mason
Aged Sumatra coffee is a conventional Sumatra that has gone through the
traditional aging process in which it sits in a climate controlled warehouse
for 4-5 years. The practice of aging originates from the 19th century, in
which coffee from the Far East would ship to Europe in the hulls of sailing
vessels. The coffees were exposed to moist, humid, and salty air in these
voyages, and would age quickly. The modern aging process was developed to
replicate the characteristics that these early coffees obtained naturally.
During the aging process, the acidity of the bean disappears almost entirely
and, at the same time, body and mouth feel are greatly increased. The beans
look the part, too. They take on a distinct brown and weathered look.  So
when you get these, realize that they are UNROASTED, even though they are
brownish in color.
As copied from first email about the tradition....
Brett
On 10/23/06, Leo Zick  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Leo Zick
This is a multi-part message in MIME format.
:squint:
so is the folgers in the back of my fridge  
From: Brett Mason [mailto:homeroast] 
Sent: Monday, October 23, 2006 9:10 PM
To: homeroast
Subject: Re: +Third Tradition Aged Sumatra *REMINDER*
It's old....
Brett
On 10/23/06, Leo Zick  wrote: 
Excuse the ignorance, but what characteristics do an aged coffee hold?  
From: Dan Kellgren [mailto:dkellgren] 
Sent: Monday, October 23, 2006 6:28 PM
To: homeroast
Subject: +Third Tradition Aged Sumatra *REMINDER*
Just a reminder for the aged Sumatra tradition.  You've got just over 24
hours to enter, if you haven't already.  I'll have two 1/4 pound bags of
aged Sumatra greens to go two list members that have never tried an aged
coffee before. 
This tradition goes out to only those who are interested in trying an aged
coffee.  If you have tried it before, please don't participate.  I'd really
like to see this (little as it may be) go to someone that is new to aged
greens. 
 
Ok - how to get in on it:  Email me - OFF LIST.  Off list means: don't just
reply to this at  
homeroast and say "count me in".  You need to email me
personally at   dkellgren .  Just
confirm in the email that you've never tried an aged coffee and I'll include
you in the drawing.  I'll do a simple random drawing, Tuesday October 24th
at 10:00PM Eastern.  
Dan K
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

6) From: Leo Zick
This is a multi-part message in MIME format.
ah, ok.  thank you. :)  
From: Brett Mason [mailto:homeroast] 
Sent: Monday, October 23, 2006 9:12 PM
To: homeroast
Subject: Re: +Third Tradition Aged Sumatra *REMINDER*
Aged Sumatra coffee is a conventional Sumatra that has gone through the
traditional aging process in which it sits in a climate controlled warehouse
for 4-5 years. The practice of aging originates from the 19th century, in
which coffee from the Far East would ship to Europe in the hulls of sailing
vessels. The coffees were exposed to moist, humid, and salty air in these
voyages, and would age quickly. The modern aging process was developed to
replicate the characteristics that these early coffees obtained naturally.
During the aging process, the acidity of the bean disappears almost entirely
and, at the same time, body and mouth feel are greatly increased. The beans
look the part, too. They take on a distinct brown and weathered look.  So
when you get these, realize that they are UNROASTED, even though they are
brownish in color. 
As copied from first email about the tradition....
Brett
On 10/23/06, Leo Zick  >
wrote: 
Excuse the ignorance, but what characteristics do an aged coffee hold?  
From: Dan Kellgren [mailto:dkellgren] 
Sent: Monday, October 23, 2006 6:28 PM
To: homeroast
Subject: +Third Tradition Aged Sumatra *REMINDER*
Just a reminder for the aged Sumatra tradition.  You've got just over 24
hours to enter, if you haven't already.  I'll have two 1/4 pound bags of
aged Sumatra greens to go two list members that have never tried an aged
coffee before. 
This tradition goes out to only those who are interested in trying an aged
coffee.  If you have tried it before, please don't participate.  I'd really
like to see this (little as it may be) go to someone that is new to aged
greens. 
 
Ok - how to get in on it:  Email me - OFF LIST.  Off list means: don't just
reply to this at  
homeroast and say "count me in".  You need to email me
personally at   dkellgren .  Just
confirm in the email that you've never tried an aged coffee and I'll include
you in the drawing.  I'll do a simple random drawing, Tuesday October 24th
at 10:00PM Eastern.  
Dan K
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

7) From: Eddie Dove
I thought it was mature.
Eddie
On 10/23/06, Brett Mason  wrote:
<Snip>

8) From: Chad
Speaking of folgers, I stayed the night at my sisters house a couple 
days ago (no she is not old, don't jump the gun) and she filled my 16oz 
to go cup and 16oz thermos up in the morning. I really need that 32oz's 
to get me through the day. But, it was so horrible, I didn't even get 
through half my first cup, I tried. I think the true test of good coffee 
is whether or not you can drink it cool/cold. I enjoy my homeroast as it 
cools in my cup.
Chad
On Mon, 23 Oct 2006 6:43pm, Leo Zick wrote:
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9) From: Leo Zick
32oz of coffee!?!?  Holy crap. I know I have caffeine issues, but I try =
to
control them by skipping coffee once a week or so. Thas a lot of =
anything :)


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