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Topic: Liquid Amber -- first look (4 msgs / 136 lines)
1) From: Tom Maynard
Hello all,
I'm just now making the transition from "coffee" to "espresso" and along with
several other items (frothing pitcher, tamper, brushes, cleaners, ...) I bought
a pound of Donkey decaf and a pound of Liquid Amber.
Both of these last came as quite a surprise to me.
The Donkey surprised me by being quite dark already (even though I'd been
prepared by Tom's review) -- it looks already roasted (to my color-blind eyes).
    Even more surprising, though was the Liquid Amber bag: it's half white!! 
I've never seen "green" beans that were as white as this!
Sure, I'm only a beginner -- roasting for a month or two -- but golly, this
one-two combination really took me aback: dark green and light green, just such
a surprise.
I bought the Donkey because my wife isn't much of a coffee drinker, but will
enjoy the occasional decaf cappucino (liberally dosed with cinnamon).  Our
latest experience in a local high-end French restaurant left me with the,
"Heck, I could make it better than this" experience.  It was musty old coffee
with a thick layer of macro-foam.  I *KNOW* I can do better than this.  The
preceding USD 200 dinner is another thing altogether!  I'll go back, but save
the coffee for when we get back home.
I bought the Liquid Amber because of all the naked portafilter "porn" shots I've
seen on/around the 'Net.  I think I've had SB espresso -- but I don't remember
any crema.  As Frankenstein once said: "Crema, GOOD!"  So why not?  But still,
that bag of "white" beans is pretty scary.  Crema?!  From that!!?
I'll report back on my first pulls (I also bought (as Tom recommends) a can of
Illy Normale to take the grinder out of the picture -- and to give me a Zass
bogie to match).  If anyboby wants to volunteer for my "sink shots" let me know
now! 
Here we go: a Noob dives deeper in!
AutoDrip --> French Press --> Aerobie Aeropress --> espresso
Is there some other path?!  Oh, yeah: I'm also bidding on a couple of vintage
vacuum brewers!  My wife is researching new houses with more counterspace!  Am
I a lucky man, or what?!
Tom.

2) From: miKe mcKoffee
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Welcome to the "Dark" side:-)
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Normal for decafs.
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Yeah, the first time seeing Monsooned "greens" just as different as decafs
in a different direction!
 
<Snip>
Actually ~80 to 90% crema shots are (or can/should be) the norm, 100%
Arabica "don't need no stinkin' Robusta", any SO or blend!
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Enjoy the journey!
 
<Snip>
If you're shopping anyway look with an "eye" towards not just more
counterspace, but rather dedicated espresso/coffee bar area including it's
own sink (with hotwater on demand unit which is great for Americanos,
pre-heating cups, rinsing PF...), maybe small fridge etc.
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.

3) From: mikeraz
Tom Maynard wrote:
<Snip>
Just as there are many beans, there are many paths.
Restaurant --> Percolater --> Mr. Coffee --> Tea -->  
  Manual Drip -->  SF Espresso -->  Moka Pot --> 
  French Press  <==>  Manual Drip 
repeat last line  with occasinal Moka Pot excursions.
SF Espresso really means Graffeo's coffee from Frank's Extra Bar when they
still had the sidewalk cafe.  I'd drink whatever they served at Curlys and the
US too. 
-- 
      Michael Rasmussen, Portland Oregon  
    Be appropriate && Follow your curiosityhttp://fut.patch.com/">http://www.patch.com/words/orhttp://fut.patch.com/
  The fortune cookie says:
Now let the song begin!  Let us sing together
Of sun, star, moon and mist, rain and cloudy weather,
Light on the budding leag, dew on the feather,
Wind on the open hill, bells on the heather,
Reeds by the shady pool, lilies on the water:
Old Tom Bombadil and the River-daughter!
		-- J. R. R. Tolkien

4) From: b cook
I haven't yet tried the Liquid Amber but I just got some Monkey Blend and
roasted my first batch a few days back (my first preblended espresso
roast).  Today was the three day rest mark so I tried it.  Didn't have a lot
of time for adjusting the Mazzer to the perfect grind this morning but the
shot was decent and I turned it into a cappuccino.  This afternoon after
work though I did have time to dial in the grind and I ended up with two
very nice shots in a row (although the first shot was a little short but I
could still taste what was to come after I adjusted finer and got a nice 25
second shot).
Tasted nice and smooth.  The dry aroma of the Monkey Blend was also greatly
improved over any of the previous smells as it was resting.  Smells
absolutely yummy today.
I suggest you give it a try if you want to go with a 100% arabica blend.  I
may end up trying some LA down the road but I'm so far very pleased with the
Monkey Blend.
bc
On 12/10/06, Michael Rasmussen  wrote:
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