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Though I've only been roasting (HG/DB) for a few months, I did go a very
brief period without any roasted coffee, as I had just come home from
traveling. Rather than suckle at the mermaid's teat, I chose to go without
for a bit, while I quickly browned some beans and had that.
That put enough of a scare in me that, now that my stash is down to a mere
15 lbs or so, I found myself compelled to stock up. After having gone
through the list of current offerings, and ordering based on what I like
(and what has come out well when I've roasted), matching to Tom's
descriptions, I found myself with a 31 lb. order at the end of it. Yikes.
I wanted to stock up, but maybe not quite that much.
No hesitation on clicking the submit button, though - the coffee I've been
drinking over the last couple of months (and that which many of you have
been drinking for far longer) has been some of the best I've had. The fact
that I've roasted it myself makes it taste all the better.
So, after that - a question for the list: I'm moving in the opposite
direction, brew-method-wise, from what I sense many of you are. I'm firmly
in the espresso camp (Vivaldi II, and a Francis Francis! as a
backup/traveler), with the occasional moka pot. Lately, I've been making a
lot more press pot brews, and an occasional drip pot (Capresso MT500),
especially with some of the bright and acidic coffees. I still try
everything as a SO espresso, and usually drink quite a few as Americanos
(having a nice Kenya Kiambu - Kimathi now).
I enjoy Tom's espresso blends, but, for those of you on the Dark Side, I'd
like to hear what your favorite beans for SO shots are, as I find them
surprisingly different than the brewed cups - not merely "concentrated"
flavors, but sometimes with completely new flavors. So, any favorites?