HomeRoast Digest


Topic: Merlot Cappuccino? (9 msgs / 233 lines)
1) From: miKe mcKoffee
Thinking about the wonderful tastes of this Kenya Mbwinjeru cappuccino
that's what comes to mind, a smooth Merlot. Dang it is (was) good! The taste
lingers on:-)
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/

2) From: Eddie Dove
I like Merlot ... send me some ... thanks for sharing ...
Eddie
On 4/28/07, miKe mcKoffee  wrote:
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3) From: Les
Thanks Mike,  I was wondering what to pull next this morning.  I have some
very nicely roasted Kenya Gaturine Peaberry rested 4 days.  A nice morning
Cappo from the Gaturine sounds good.
Les
On 4/28/07, miKe mcKoffee  wrote:
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4) From: miKe mcKoffee
Les,
It's uncanny. Not only are our stashes usually quite similar but what we
have ready for the grinder too! I suppose you also have a Kona, Indo',
Central and espresso blend roasted? I usually try to limit it to 4 SOs =
at a
time but Tuesday, the day after roasting for use going into this weekend =
&
into next week, got to thinking a IMV Café Crema after dinner tonight =
might
be grand so have 5 SOs roasted & ready at the moment. But that did also
result in making it a really tough decision on whether to use IMV or =
Kenya
for this mornings second cup of Saturday morning cappuccino:-) 
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/	From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Les
	Sent: Saturday, April 28, 2007 10:57 AM
	
	Thanks Mike,  I was wondering what to pull next this morning.  I
have some very nicely roasted Kenya Gaturine Peaberry rested 4 days.  A =
nice
morning Cappo from the Gaturine sounds good.
	 
	Les
	 
	On 4/28/07, miKe mcKoffee  wrote: 
		Thinking about the wonderful tastes of this Kenya Mbwinjeru
cappuccino
		that's what comes to mind, a smooth Merlot. Dang it is (was)
good! The taste 
		lingers on:-)

5) From: Eddie Dove
Okay,
If your not going to send any, then talk to me about roasting for
Merlot effect.  Times, temps, ramp, etc.
You guys are killing me, miKe and Les.  The last time I roasted a
Kenyan was December 10th!  The last Kenyan I thoroughly enjoyed was
November 11th!!!  That was the Hiriga - simply delightful - I hope we
get more of something like that.  I still remember that coffee like I
just had a cup!
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/28/07, Eddie Dove  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/28/07, Eddie Dove  wrote:
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6) From: Les
Eddie,
A little lesson in Kenya coffee.  Forget the Hinga.  Kenya coffees rarely
repeat themselves.  Read Tom's writeup on how Kenya does their coffee.  The
great thing for us is Tom cups and cups and cups and cups Kenya coffee so we
get outstanding lots every year.  Each one is a wonderful unique experience
that must be enjoyed knowing that you may never have it again.  The only
thing is consistent is they are always complex.  I love complex coffees.
Les
On 4/28/07, Eddie Dove  wrote:
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7) From: Les
Mike,
Current resting coffees, Uganda Bugisu, Kona Moki Farm, Kenya,Gaturine
Peaberry, Guatemala Maria Especial Peaberry.  I just finished off some Timo=
r
and Java Prince.  I am a bit low in the stash on Indo type coffees and over
stashed in Brazils and Ethiopians.  Next up is the last of my Harar Lot 30,
a Brazil, and a Colombian.  I am still working on stash reduction and
balance.  I am holding off ordering until the next CoE offering hits.
However with a new Kenya and Mexican it will be hard to resist.  I currentl=
y
have no Mexcian coffee in the stash.
Les
On 4/28/07, miKe mcKoffee  wrote:
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8) From: Eddie Dove
Les,
Completely understood.  Three Kenyans were all that made it into my
roaster on the last go-round and I did not do all of them justice with
my roasting; I was brand new and didn't know what I was shooting for.
The Gethumbwini and Ndaroini suffered at my hand, but with the Hiriga,
I must have gotten close ... that was an experience.
Hopefully, with some of your coaching and that of others (I have been
reading your profiles and figuring out how to apply them to my grill /
RK Drum), I will be able to have an experience like that again and
again!
Your message is clearly understood.  The Idido Misty Valley brought me
the first of such experiences and I was tempted to order 20 pounds of
it when Tom got another shipment.  However, I knew that I would just
frustrate myself with only one coffee trying to top that experience.
While I did get some more of it (which is all gone), I decided I
needed to continue on the journey, experience the other coffees and
discover the treasures hidden within the beans ... the Guatemala "Blue
Quetzal" Bourbon arrived ...
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://themeyers.org/HomeRoast/On 4/28/07, Les  wrote:">http://southcoastcoffeeroaster.blogspot.com/Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/On 4/28/07, Les  wrote:
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9) From: miKe mcKoffee
Sorry Eddie, that was the last of stash roast of the Kenya Mbwinjeru.
FWIW I usually roast Kenyas to just before second about 12 to 12:30 total
time, good 4 to 4:30 start of 1st to end of roast. If it's a really wild
Kenya I'll take it a bit longer to tame it a bit. I'm using a Caffe' Rosto
not drum. The Merlot effect had as much to do with the particular Kenya as
roast, but I've had similar with a number of Kenyas. As Les said Kenyas
really vary. I buy Kenyas based on Tom's descriptive reviews with my focus
not on the more citrusy acidity types but with berry grape winey etc. For
instance the Mbwinjeru notes included "The Mbwinjeru tastes like somebody
distilled the essence of sweet ripe blackberry, laced it with red currant,
added the slightest touch of Meyer lemon, and infused into a clean, classic
Kenya cup profile. It's awesome, not like those
grab-your-tongue-and-rip-it-out citric Kenyas. This is a deep, sly, plush,
aromatic cup."
Pacific Northwest Gathering Vhttp://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately 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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/
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