HomeRoast Digest


Topic: Day 3 of the Congo odyssey (6 msgs / 264 lines)
1) From: Scot Murphy
All right: two mugs of the Congo Kivu today, three days after  
roasting, and tasted from very hot to only warm. I'm one of those who  
likes the flavor of coffee better as it cools, since I think the  
tongue picks up more nuances when it's not piping hot. Also, I was  
surprised by the Congo today, so I gave it two mugs' worth to try.  
The surprise was this: the wild flavors were greatly muted! Not that  
the flavor is weak, it's very full. It just isn't wild anymore. It  
strikes me as milk chocolatey (but I drink my coffee with half and  
half, so take that milk part into account) with very light fruit and  
a little tobaccoey-ness in the finish, but the herbal flavors that  
were so striking at first are now not so much. That said, the  
mouthfeel is still marvelous, very smooth, almost "chewy," and it  
caresses the whole tongue without striking any one part of it more  
than another.
I think what I can compare this to is an excellent Uganda Bugisu-- 
yes, Les! Your beloved Bug! I would love to get your report on this  
as a SO espresso. It's not as intense as the 2003 "chocolate bomb"  
Bugisu, but it's really flavorful and satisfying. I do imagine I'll  
be getting more once I run out, if there is more to be had. I'm going  
to play with the roast a little too, taking it a little more into FC+  
territory. I'm not totally sure what to blend this with, but it seems  
a little Harar berriness would be nice.
Scot "let's see what it's like tomorrow...and the next day" Murphy
---
"You were sick, but now you're well again, and there's work to do."
                           --Kilgore Trout

2) From: Les
Scot said, "I think what I can compare this to is an excellent Uganda Bugisu--
yes, Les! Your beloved Bug!"
No No No.  It has some characteristics, but it is much more rustic.  I
liked it, but I have finished my final pound.  I found that it made a
good SO espresso, and even a better Cappo.  For my taste it was more
like a Kenya and Uganda mix.  It was great in and of its own.  I did
find it mellow out after day three and at day 6 it was a very nice
complex cup for SO shots.
Les
On 12/18/06, Scot Murphy  wrote:
<Snip>

3) From: True, Dennis W. FC1 (CVN69)
Ok Now I am really dying for Harvey to get here with my 5# of the Congo,
if it has some bug and some etho I will be VERY HAPPY
Since Bug is sold out when should we expect the new crop to arrive?
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 Arabian Gulf
 "On station and on point 136 and counting down..." 
Scot said, "I think what I can compare this to is an excellent Uganda
Bugisu-- yes, Les! Your beloved Bug!"
No No No.  It has some characteristics, but it is much more rustic.  I
liked it, but I have finished my final pound.  I found that it made a
good SO espresso, and even a better Cappo.  For my taste it was more
like a Kenya and Uganda mix.  It was great in and of its own.  I did
find it mellow out after day three and at day 6 it was a very nice
complex cup for SO shots.
Les
On 12/18/06, Scot Murphy  wrote:
<Snip>
<Snip>
<Snip>
<Snip>
<Snip>

4) From: Les
Hopefully in a couple of months.  Try the Rwanda it is a good African coffee
too!
Les
On 12/19/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>

5) From: Les
Nope, the *Rwanda Migongo Bourbon.  *It is a lower acid coffee.  The Ruseny=
l
is good, but I like the new crop.
On 12/19/06, True, Dennis W. FC1 (CVN69)  wrote:
<Snip>
,
<Snip>
e
<Snip>
s
<Snip>
s
<Snip>
e
<Snip>

6) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
the Rwanda Fair Trade Rusenyl?
 
I have some in the stash already standing by when I run out of my last
4#'s of bug
 
 
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 Arabian Gulf 
 "On station and on point 135 and counting down..." 
Hopefully in a couple of months.  Try the Rwanda it is a good African
coffee too!
 
Les
 
On 12/19/06, True, Dennis W. FC1 (CVN69)  wrote: 
	Ok Now I am really dying for Harvey to get here with my 5# of
the Congo,
	if it has some bug and some etho I will be VERY HAPPY 
	
	Since Bug is sold out when should we expect the new crop to
arrive?
	
	
	
	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 Arabian Gulf 
	"On station and on point 136 and counting down..."
	
	
	
	Scot said, "I think what I can compare this to is an excellent
Uganda
	Bugisu-- yes, Les! Your beloved Bug!"
	
	No No No.  It has some characteristics, but it is much more
rustic.  I 
	liked it, but I have finished my final pound.  I found that it
made a
	good SO espresso, and even a better Cappo.  For my taste it was
more
	like a Kenya and Uganda mix.  It was great in and of its own.  I
did
	find it mellow out after day three and at day 6 it was a very
nice
	complex cup for SO shots.
	
	Les
	
	
	On 12/18/06, Scot Murphy  wrote: 
	> All right: two mugs of the Congo Kivu today, three days after
	> roasting, and tasted from very hot to only warm. I'm one of
those who
	> likes the flavor of coffee better as it cools, since I think
the 
	> tongue picks up more nuances when it's not piping hot. Also, I
was
	> surprised by the Congo today, so I gave it two mugs' worth to
try. The
	
	> surprise was this: the wild flavors were greatly muted! Not
that the 
	> flavor is weak, it's very full. It just isn't wild anymore. It
strikes
	
	> me as milk chocolatey (but I drink my coffee with half and
half, so
	> take that milk part into account) with very light fruit and a
little 
	> tobaccoey-ness in the finish, but the herbal flavors that were
so
	> striking at first are now not so much. That said, the
mouthfeel is
	> still marvelous, very smooth, almost "chewy," and it caresses
the 
	> whole tongue without striking any one part of it more than
another.
	>
	> I think what I can compare this to is an excellent Uganda
Bugisu--
	> yes, Les! Your beloved Bug! I would love to get your report on
this as 
	
	> a SO espresso. It's not as intense as the 2003 "chocolate
bomb"
	> Bugisu, but it's really flavorful and satisfying. I do imagine
I'll be
	
	> getting more once I run out, if there is more to be had. I'm
going to 
	> play with the roast a little too, taking it a little more into
FC+
	> territory. I'm not totally sure what to blend this with, but
it seems
	> a little Harar berriness would be nice.
	>
	> 
	> Scot "let's see what it's like tomorrow...and the next day"
Murphy
	>
	> ---
	> "You were sick, but now you're well again, and there's work to
do."
	>                            --Kilgore Trout 
	>
	>
	>
	> homeroast mailing list
	>http://lists.sweetmarias.com/mailman/listinfo/homeroast
	> To change your personal list settings (digest options,
vacations,
	> unsvbscribes) go to
	>http://sweetmarias.com/maillistinfo.html#personalsettings
	>


HomeRoast Digest