So what about the actual coffee you get at Cafe du Monde? Do you like that? I've always THOUGHT I liked their coffee, but I haven't had any since I started homeroasting. Usually on our trips to NOLA we would go there a couple times a day. So I think I will always like it just for nostalgia's sake.
Julie (longing for a trip to JazzFest. I've not been there since Katrina)
----- Original Message ----
From: Eddie Dove
Sent: Monday, March 26, 2007 11:19:53 AM
Subject: Re: +*glee* Harvey is my darling. He brings me Kona.
I work in New Orleans every day and can confirm for you that the canned Cafe du Monde coffee is genuine crap; I haven't met a coffee with Chicory that I have liked yet. Wasted 4 hours of my life, that I'll never get back, trying to get to work in New Orleans today. I finally gave up ... working from home.
I'm not sure if there is a specific kind of coffee that is "supposed" to blended with Chicory, but I would think that either the Columbia Tolima (GOOD STUFF) or the Timor (GOOD STUFF) with a fairy dark roast treatment should blend well. I also wonder if the Sweet Maria's French Roast Blend, roasted as prescribed by Tom would be a perfect match for some coffee and Chicory.
Hope this helps ...
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 3/26/07, Silvia Marsh wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 3/26/07, Silvia Marsh wrote:
He brought me my coffee.
I got a pound of Kona, a pound of Colombia Tolima Planadas-El Jordan, a pound of Yemen Mokha Sana'ani, and a pound of chicory (My friends went to New Orleans for their honeymoon, and the closest thing they can find to Cafe du Monde is the stuff in the can, which I have on good authority is crap. I'm gonna make them a gift that they can really enjoy. ;)).
I also got a 4-pack sampler, because I love surprises and have yet to be disappointed. In that, I got Timor FTO Maubesse (which I still have most of a pound of, and which is going to a friend that has good memories of a Timor coffee he's had in the past), a Mexico Organic Nayarit Terruno, which I'd just run out of in my normal stash, and two that I've never had: an Indonesia Flores Sasandu Dry-Process and a Panama Lot 12686. I'll be looking up those in Tom's cupping notes. :)
Now...I'm not gonna rhapsodize on the beauty of the Kona bean compared to the rest of the beans. I'm not gonna compare it to carved jade, because I know at least part of my google-eyed love is sheer anticipation of the cup...but wow, it's a purty coffee. ;)
On a different note, any suggestions on a good coffee to mix with the chicory?