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Topic: Quick follow-up on the Congo Kivu (2 msgs / 70 lines)
1) From: Scot Murphy
I had one mug of this yesterday morning. None today: rushed for time,  
I didn't want to waste it on haste. But here's some first impressions  
of it. Sweet! Remember I said it had an intense smell of burning  
caramel during roasting? There's a reason. This is one sweet coffee.  
It's also a bit wild-tasting, as Tom said, but not in an earthy- 
Sumatra way. It's more woodsy than earthy, and I was reminded of both  
cedar and sassafras. NOT root beer! Sassafras! It also had a fruity  
taste, though that was less defined. Maybe plum or cherry? It makes  
me want to shave some cherry wood and steep it as a tisane, just to  
see if there's a similarity between the two. (I know I love ribs  
barbecued over cherry.)
I'd try some tonight, but it's too late for caffeine. Tomorrow will  
be three days after roasting. I can hardly wait to try.
Scot "Africa calling" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

2) From: Walter R. Basil
I got an acquaintance from work buying greens now. Not sure how  
permanent that will be, but he did order a sample pack. He currently  
has no roaster but he has converted someone himself by relaying my  
info and passing along my web site to him. This person has acquired  
the parts for a homemade roaster and is trying to get them for my  
friend who is here as well.
Back to the point... In that sample pack was a bag of the Congo Kivu.  
He passed it on to me to roast for him, and to use as some of the  
coffee I brew at the office. So I'll be brewing some of it this  
afternoon, as well as a cup in my french press tonight or tomorrow.
Something that comes to mind when smelling the post-roast is clay.  
Yes, clay as in dirt. Not a bad smell, but that is what image flashes  
through my head when I smell it. I'm guessing this to be the "wild"  
everyone is talking about? Then again, I'm no cupper so my  
description is probably crap. I don't get good roasting smell because  
of my good ventilation. Ah well.
Meanwhile, I hope everyone's stash is enough to last past the holiday  
crunch. I've got 10 pounds of Columbia 13556 on the shelf along with  
another 10 pounds of it due in tomorrow, along with about 3 pounds of  
Rwanda already roasted. I should be good.
Having a cup of french pressed Rwanda right now - excellent!
I hope everyone enjoys their holidays, whatever they might be.
-Walt
On Dec 17, 2006, at 10:01 PM, Scot Murphy   
wrote:
<Snip>
--
Walter R Basil
www.basilweb.net


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