HomeRoast Digest


Topic: Australia Mountain Top XF "Bin 35" (12 msgs / 169 lines)
1) From: Eddie Dove
I am curious as to thought of those of you that have tried this coffee.
What did you think?  How did you brew it?
Eddie

2) From: Aaron
I love the austrailian coffee.  I got some last year and this year too. 
I will say I liked last years a tiny bit more than this year but its 
still a most excellent crop.
I took mine to city+ ish  and I use a swiss gold or bodum vac pot to 
brew it up .. most the time the swissgold and it has plenty of body and 
a really full rich cup.
aaron

3) From: Eddie Dove
Aaron,
Do you perchance remember how much rest you allowed the coffee.  I believe I
roasted it to City + ish too.
Eddie
On 11/12/06, Aaron  wrote:
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4) From: Sandy Andina
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Killer stuff. Single origin espresso shots, usually ristretto.
On Nov 12, 2006, at 4:50 PM, Eddie Dove wrote:
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Sandy
www.sandyandina.com
www.sass-music.com
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Killer stuff. Single origin =
espresso shots, usually ristretto.
On Nov 12, 2006, at 4:50 =
PM, Eddie Dove wrote:
I am = curious as to thought of those of you that have tried this coffee.  = What did you think?  How did you brew = it? Eddie Sandywww.sass-music.com
= = --Apple-Mail-152-414427717--

5) From: Aaron
Oh wow, that one I was a bit impatient but it seems 3 to 5 days really 
brings out the flavors in it.  I generally start brewing with my coffees 
from day 1 until it's gone, taking notes at when it seems in it's sweet 
spot.  Id start with day 3 for the amk.
Aaron

6) From: Eddie Dove
Thanks.  I usually do the same.  I had tried this coffee after almost 1 day
of rest and for my taste, it was too soon.  I had high hopes for this one
for my wife because of it being described as "sweet".  I'll let it sit and
try again.
Eddie
On 11/13/06, Aaron  wrote:
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7) From: Mike Chester
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I am drinking some now.  I roasted it to a C+ and brew it as Americanos. =
 It is a very pleasant smooth cup with an island character.  It is =
similar to a Kona, but without the pine flavor.  I like it quite a bit.  =
Mike Chester

8) From: Eddie Dove
Thanks Mike!  It is better today than yesterday, but I'm thinking I should
have roasted it a bit longer.
Eddie
On 11/13/06, Mike Chester  wrote:
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9) From: Darliene Stanhope
I love this coffee especially with 4 to 5 days rest.
On 11/13/06, Eddie Dove  wrote:
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10) From: Eddie Dove
Darliene,
How did you roast yours and to what degree?
Eddie
On 11/13/06, Darliene Stanhope  wrote:
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*From:* Eddie Dove 
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11) From: Darliene Stanhope
Eddie,
I roasted it to City+, actually about halfway between City+ and Full City.
I roast with a FreshRoast 8+.  I can achieve City+ in 6.5 minutes and I
roasted it 6 min. and 45 sec..
On 11/13/06, Eddie Dove  wrote:
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12) From: Eddie Dove
Thank you, Darliene.
Eddie
On 11/13/06, Darliene Stanhope  wrote:
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