This is a multi-part message in MIME format. I ordered on Wednesday evening; it's now Friday afternoon, 2:30 and the mailman just honked. My SM Harvey order is here.....less than two days to Illinois!!! Harvey rocks and can only do so because Tom and his crew are equally as fast. My outside work has ended, and my roasting is to start at any minute. What a nice way to end spring break!! Thanks, Tom! Beth; roasting in drizzly Illinois and loving every minute :-)
Beth: Great, enjoy. A bit of rain, that's not too bad. We are close to 83 but it's nice and dry. What did you buy?? ginny
This is a multi-part message in MIME format. Ginny asked; What did you buy?? Here is my purchase. I have already roasted up some of the kona and moka kahir. I have read that I should let the kona rest for 4 or 5 days to get the best flavor; it's going to be really hard to wait! If anyone can give me any suggestions on any of the others, I would welcome the help......I'm still doing this by the seat of my pants. I always roast (or try to roast) by Tom's recommendation, but I never know how long I'm suppose to let everything rest before grinding???? Thanks, Beth Here's what I have Hawaii Kona - Moki's Farm Panama Lot 12686 Ethiopia Yirgacheffe WP Decaf SM's Moka Kadir Blend Brazil Fazenda Boa Sorte Natural Bourbon Indian Monsooned Malabar "Elephant Yemen Mokha Sana'ani Peru Norte Especial -1 lb Sumatra 19+ TP - Lake Tawar Guatemala Huehuetenango -Finca La Providencia These are previous purchases: Brazil screen dried Moreninha Formosa Peru Norte Especial Congo Kivu Peaberry Timor FTO Maubesse Colombia Organic Cauca La Esperanza Kenya AA Auction Lot 764 Ndaroini Nyeri Guatemala Qucihe La Perla Estate Idido Misty Valley Panama Boquete Maunier Estate Sumatra Classic Mandheling Nicaragua Matagalpa Pacamara Peaberry Aren't you glad you asked!!?? :)
<Snip> Beth Henkels said: <Snip> I had one jar of Moka Kadir resting for nearly two weeks. Fabulous stuff when I finally started pulling shots with it :D YMMV of course!
I find it advantageous to let it rest at least long enough to measure it for grinding. Less time than that and the cup strength is quite variable;-) Seriously though don't be afraid to try a coffee immediately after roasting. I've only been doing this few months, but a couple of my best cups were still warm from roasting when I ground them. -- Dave Some days... It's just not worth chewing through the leather straps On 3/30/07, Beth Henkels wrote: <Snip>
i can't speak for Kona (that would be miKe's dept.) but i agree. my best drip cup of the current dp sidamo was right after the roast was cooled (of course, that's before i had it as a 5-day-rested Americano). dbcraw wrote: <Snip>