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.
<Snip> Welcome to the "Dark" side:-) <Snip> Normal for decafs. <Snip> 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! <Snip> 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.
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
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: <Snip>