HomeRoast Digest


Topic: A Short Story re: The Gift of the Year! (10 msgs / 273 lines)
1) From: Mark J Bergh
This is a multi-part message in MIME format.
Fascinating how we have set the curve here.....
 
I must be careful for those from PNW who may be familiar with Hood River,
OR, but we (in SoCal) have long time friends who moved to Hood River some
years back.  They regularly share vacations with us and joined in our annual
Lake Powel houseboat adventure this past summer.  This one was a 10 day trip
and, isolated from all accoutrements of civilized life, would need some
special attention in the "coffee" department.  Now, our Oregonian friends
knew I had a OCD hobby with coffee but they had no idea how deep the
affliction could be until that trip.
I roasted up about 3 lbs for the trip on successive days so that each would
be rested appropriately during the trip.  Some Misty Valley, a bit of Yellow
Bourbon, CR La Candililia (gosh, I love that one), some other assorted
Ethiopians and a Kenya, even threw in some Purple Mtn. left over.
I packed the Rocky and bagged the beans in one-way valve SM bags and off we
went.  I had to give lessons to our friends husband, as he was interested,
in the proper brewing techniques as to coffee to water ratios.  Each morning
he would be up way earlier than the rest of the worn out troop and select by
date a bean, grind it and brew it.  Golly Gee, I forgot how good that smells
when you are not the one preparing it and the smells just waft throughout
the close quarters.  We have a fairly good Capresso drip machine onboard
that does well and then transfer to a carafe.
You would think they would have gotten "IT" after that trip, but NO, I just
got a Christmas gift from them.......(long story, huh?)
She (the one who should have known better, bless her) went into her local
roastery, her favorite coffee shop, and explained my compulsion to the point
of being anal about it.  He said he had just the answer for a super gift and
advised her he would be roasting the next day and to come back for his
special "Christmas Blend" which he would have specially packaged and waiting
for her.
Well, I got my gift and was actually looking forward to it after 3-5 days
rest.  The smells coming out of the bag vent smelled rather good.  Now, I'm
not so snobby that I am above someone else's roasts that could be possibly
better than my own.  I was really looking forward to this "Blend".  The
label read "A Blend of Central American, Indonesian & African Coffees".
When I opened the bag what to my wondering eyes should appear (actually
reindeer would have been nice)?  Over roasted, full-on Vienna or French,
dripping with OIL, absolutely ruined char-broiled beans!!!  I was just
disgusted!  I have had Vienna roasted Monsooned Malabar straight that was
better than that.
What on earth has the "Evil Green Mermaid" done to reshape the American
coffee buying public that should cause most roasters to follow like sheep
down the CharBucks path?
YUK!  Don't know what to tell her when she asks, and she most certainly
will, if I enjoyed the coffee.  Oh well, it is the thought that counts in
gift giving, isn't it?
 
MJB (no, no relation)  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of b cook
Sent: Saturday, December 16, 2006 2:43 PM
To: homeroast
Subject: Re: +The Gift of the Year!
Oh my wife KNOWS not to buy me coffee unless it's fresh-roasted.  I also
told my kids at school (I teach 4th grade) not to buy me coffee because I
don't want to end up like the other male teacher down the hall who gets
about 10 lbs of crap every year for Christmas.  :) 
bc

2) From: Sheila Quinn
I was thinking how lucky she is to have a local roaster...until the end! 
What a waste of beans. I don't understand it either - so many people 
seem to associate "good" coffee with charcoal bits, thanks to Charbucks. 
You would think a small roaster would know better, but this one 
obviously knows NOTHING about coffee. How sad.
Sheila
Mark J Bergh wrote:
<Snip>

3) From: miKe mcKoffee
This is a multi-part message in MIME format.
I'd thank her for her thoughtful gift, and tell her the truth.
 
Kona Konnaisseur miKe mcKoffee 
URL to Rosto mods, FrankenFormer, some recipes etc: http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
Ultimately 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.  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Mark J Bergh
Sent: Sunday, December 17, 2006 9:24 AM
 
 YUK!  Don't know what to tell her when she asks, and she most certainly
will, if I enjoyed the coffee.  Oh well, it is the thought that counts in
gift giving, isn't it?
 
MJB (no, no relation)

4) From: george
Then again perhaps that small roaster was after *$ 
customer base by offering the same "great *$ flavor" for 
a bit less money and capitalize it being fresh roasted.  
Smart business man, see a demand (especially if someone 
else already has it) and offer it for a cheaper price.  
Why take the time to learn how to profile different 
coffee origins and roast styles when "one roast fits 
all"?
Geesh, maybe I should get in on this as two *$ shops have 
opened up this year in Syracuse.  One in a large 
business/hotel area and the other in the Carousel Mall.
George  aka the MADHEMI coffee roaster
On 17 Dec 2006 at 9:39, Sheila Quinn wrote:
<Snip>

5) From: Les
I would email Mike Dhabolt off list and give him the name of the roaster.
Mike lives just up river from Hood River.  Mike can go in and give them an
education in proper roasting!  I would send your friends a sample of your
great homeroast and what they sent and ask them if they can tell the
difference.  I would then be thankful that I control my own roast and don't
have to depend on people like said roaster to supply my coffee.
Les
On 12/17/06, george  wrote:
<Snip>

6) From: Michael Dhabolt
Sure Les ;~)
I'm going to hop right over there and set them straight.
There are two small roasters that I am aware of in Hood River.  I currently
have a project going with one of them and need to find an excuse to meet the
other, one of these days.
My limited experience with small roasters is pretty close to the situation
that George outlined.  Dealing with these guys is a real slow subtle
education process, and their customers have to be impacted first.
I do have a plan - it involves rebuilding a Tagex 3grAV LM Linea, PIDing it
and replacing the tired HX machine in one of the Hood River espresso shops
(who buys from the roaster that I have this other project going with). Along
with this will be a full court press (armed with data logging thermometer,
Scace Thermofilter and a lot of tasting) to identify correct temperature for
the roasters current espresso blend.  At that point, I'm hoping, dealing
with the roast itself may be in the cards.  Rome wasn't built in a day.
Mike (just plain)

7) From: raymanowen
SoCal- Too bad, so sad you have no use for traction aid.
"...if I enjoyed the coffee.  Oh well, it is the thought that counts in gift
giving, isn't it?"
[Yes-] Do they have the yellow traction sand barrels near Cajon Pass?
"I'm letting it age- I ground a few beans and brewed a cup. It will
definitely improve..."
[It has to. The opposite would be impossible.]
Cheers -RayO, aka Opa!
Bite your tongue, Ray!

8) From: Les
Mike,
I know you will use the stealth method.  If that doens't work, maybe you
could contact some of you buddies in the Sub fleet and plant a homing device
in the char shop and they could do a missle test!
On 12/17/06, Michael Dhabolt  wrote:
<Snip>

9) From: True, Dennis W. FC1 (CVN69)
I would be very happy that your frienmd really went out of her way to
make an attempt to get you something you would like 
She sounds like a keeper for a friend and just because the roaster can't
figure out what a good roast profile is 
If some one had done that for me I would be impressed.
 It is the thought that counts!
Dennis
AKA
FC1(SW) Dennis W. True
CS/CS-5
USS Dwight D. Eisenhower (CVN 69)
FPO AE 09532-2830
HG/DB and Z&D roasting in the Persian Gulf
 "On station and on point 138 and counting down..." 
I was thinking how lucky she is to have a local roaster...until the end!
What a waste of beans. I don't understand it either - so many people 
seem to associate "good" coffee with charcoal bits, thanks to Charbucks.
You would think a small roaster would know better, but this one 
obviously knows NOTHING about coffee. How sad.
Sheila
Mark J Bergh wrote:
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<Snip>

10) From: LInda Reese
This is a multi-part message in MIME format.
Good morning, Mike; I agree with your assessment; what customers want =
weighs heavily into the equation. We have a fairly decent roaster here =
in Albany. He's been roasting for more than 15 years and although he =
keeps many of his varietals out of 2nd crack, he's told me that a large =
% of his customer base wants/insists on the darker roasts. I do think =
that his roasts have gotten somewhat lighter over time, however, the =
real issue for me is the quality of the beans he gets from his =
suppliers. We haven't had that discussion yet!  As for your plan, maybe =
once the roasters are re-educated, they should consider a series of =
coffee tasting/educational events for their customers (which could also =
afford the opportunity to sell new equipment, etc.) and would move =
everyone along towards better coffee. At any rate, good luck, Linda
---- Original Message ----- 
  From: Michael Dhabolt 
  To: homeroast 
  Sent: Sunday, December 17, 2006 9:35 PM
  Subject: Re: +A Short Story re: The Gift of the Year!
  Sure Les ;~)
  I'm going to hop right over there and set them straight.
  There are two small roasters that I am aware of in Hood River.  I =
currently have a project going with one of them and need to find an =
excuse to meet the other, one of these days.
  My limited experience with small roasters is pretty close to the =
situation that George outlined.  Dealing with these guys is a real slow =
subtle education process, and their customers have to be impacted first.
  I do have a plan - it involves rebuilding a Tagex 3grAV LM Linea, =
PIDing it and replacing the tired HX machine in one of the Hood River =
espresso shops (who buys from the roaster that I have this other project =
going with). Along with this will be a full court press (armed with data =
logging thermometer, Scace Thermofilter and a lot of tasting) to =
identify correct temperature for the roasters current espresso blend.  =
At that point, I'm hoping, dealing with the roast itself may be in the =
cards.  Rome wasn't built in a day. 
  Mike (just plain)


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