At noon yesterday, we got a call from someone on the fringes of my husband's extended family. One of their relatives (not ours) was taken to the local hospital here and might not make it more than a couple of days. It was not totally unexpected, well other than the call in to us--that was a complete surprise. Anywhooooo, we went from being a household of 2 moderate coffee drinkers, to being a campground for 6 additional coffee swilling adults. I have so far roasted four extra pounds of moka kadir, and it is mighty fine brew even with 18 hours rest. I'll roast more tomorrow. It's my emergency bean, the coffee I can count on to please almost everyone, and that can be ready to go in a day. I can usually eek by with what is on hand for a day, regardless of the circumstances. All this mad brewing (thank you bread machine) made me wonder what other folks use as their emergency beans? vicki
Tough Question.... How many beans do you want to leave to your heirs? The answer = your minimal stash size. Time to buy up some beans, and maintain your purchase profile so that your stash is ever ready... My stash is at ~65lb, and gets replenished when I get below 30... I have never had the stash run dry.... Best regards, Brett On 12/4/06, Vicki Smith wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
This is a multi-part message in MIME format. It's like money. Enough to last and let the last check I write bounce.
Walt Disney is a hero. He created Disneyland, and died having spent a ton of someone else's money! On 12/4/06, Barry Luterman wrote: <Snip> -- Cheers, Bretthttp://homeroast.freeservers.com
On 12/5/06, Vicki Smith wrote: <Snip> I've always found harars to be the best emergency beans...they seem to taste good after only 12 or so hours rest. The of course get better with time, but they aren't like Brazils after 12 hours. Definitely a safer bean from my experience. --Derek -- http://www.novernae.comHome of the Wandering Sloth
On Dec 4, 2006, at 8:28 PM, Vicki Smith wrote: <Snip> Hi Vicki, I'm currently living on a small Caribbean island, which is good and bad: Good: I don't have to worry about people dropping in from out of town without much/any warning :) Bad: It's really hard (well, slow and expensive) to get coffee here To answer your question, I'm replenishing my stash when I go back to California later this month. I'm bringing back a big bag of Moka Kadir, and also a big bag of Brazil Cachoeira Yellow Bourbon, both of which I think make fine "emergency" coffees, and even better non- emergency coffees. Oh, since I'm the only coffee drinker in my house, "big bag" to me is 5 lbs ;) In case of a real emergency like my roaster breaking, I have a couple bags of Intelligentsia beans sitting in the frezer... -Jeff
Hummmm....I have 5 pounds of harar green stripe...hummmmm I don't keep a big stash and seldom have more than 30 pounds or so of coffee in my cupboard. Going from using mebbe 110 grams a day (roasted) to about a kilo is accomplishing major stash reduction. The selfish part of me is trying to avoid offering up my yellow bourbon for this coffee festival. I tell myself that it is all about resting the beans properly, but, in truth, I'm just not feeling like sharing it. I've been lucky that it has been warm enough to roast in the garage, though I do have to warm up the bread machine with my heat gun for a bit before it will start. v Derek Bradford wrote: > I've always found harars to be the best emergency beans...they seem to <Snip>
To correct/elaborate on my previous post, when I mentioned Brazils after 12 hours, I was alluding to the fact that (and I use 'fact' loosely) Brazils typically benefit from longer rest times, while Harars can get by with significantly shorter rests. Just in case this caused any confusion... On 12/5/06, Vicki Smith wrote: <Snip> -- http://www.novernae.comHome of the Wandering Sloth
No, it didn't Derek. I understood your point. One of the hallmarks of an emergency bean (at least by my lights) is that it has to be very drinkable with a very short rest, after all, it's an "emergency". v Derek Bradford wrote: <Snip>
I find moka kadir one of the more unique blends, and while it remains one of my fav espressos, most find it too winey for their tastes. I havent really tried it as a brown coffee. Do you roast as dark? Is it as 'unique' or more mellow? Think ill try my latest batch, a fc+ roast, I hope (first roast in the sc/to).
Tom recommends that it be roasted to a FC+ or darker. I pull the roast just into second crack. One of the things that I like about this particular blend, is that it is a good introduction to homeroasting for folks who think coffee has to be roasted dark to be any good. Once they are hooked on this, I can tell them it is not that it is roasted dark, but that they are experiencing great beans, roasted fresh. From there I can take them down the road a piece, and turn them on to roasts that look a little less familiar. I initially tried this blend because Tom recommended it for coffee, as opposed to just for espresso. Over time, it has become my "go-to bean" the one I always have on hand for emergencies (both in terms of needing a lot of coffee quickly and in terms of something that will carry me through lean times, stash wise). v Leo Zick wrote: <Snip>
I have found the dry process Brazils to be similar to Harar- good right away but the pulped naturals could use the rest time. JeffO Derek Bradford wrote: <Snip>