HomeRoast Digest


Topic: Interesting report by Jim Schulman "Cupping with George" (George Howell, Terrior coffee) (4 msgs / 57 lines)
1) From: miKe mcKoffee
Jim Schulman & Abe Carmeli spent a couple days at Terrior Coffee and
reported about it on HB. This is a bit more in depth write-up based on Jim's
experience and thoughts. This isn't about "cupping" but more about Specialty
Coffee and it's future.http://home.comcast.net/~mckona/PNWGV.htmKona Konnaisseur miKe mcKoffee">http://users.ameritech.net/jim_schulman/Cupping_with_George.htmlPacific 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: Edward Bourgeois
I went to the April open house at Terroir and it was very impressive. George
gives a great Power Point presentation all about coffee from history to the
cup. Peter and crew brewed cuppings for the 50+ who attended. One cupping
walked you through the effects of elevation using different origins (very
interesting) and others on storage on aging effects.

3) From: Lynne Biziewski
I hope to get out there when I'm not so busy. Have many good memories
getting a cup at the Coffee Connection (French Press - my first exposure to
good coffee) in Harvard Square at the Garage, and stopping afterwards at
Baby Watson for some of their cheesecake or congo bars. That was back when
Harvard Square was more hippy, and much less trendy...
Lynne
On 5/6/07, Edward Bourgeois  wrote:
<Snip>
-- 
"Who knows where inspiration comes from. Perhaps it arises from desperation.
Perhaps it comes from the flukes of the universe, the kindness of the
muses."
Amy Tan

4) From: Floyd Lozano
That Mamuto he mentions is one of the best coffees I've ever tasted.  Their
greens are exhorbitantly priced, similar to Konas.  And while I find his
analysis and pursuit of the 'terroir' of coffee, I would certanly miss
On 5/6/07, miKe mcKoffee  wrote:
<Snip>


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