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Topic: if golden sunsets were a juice (9 msgs / 520 lines)
1) From: Stephen Carey
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As I stated in my earlier post about my first roast of the Panama 
Auction Lot #2 Mama Cata Gesha, the flavors are bright and full, soft 
and, yet, strong.  Now, 36 hours later I can put words to it.  Take 
the most beautiful sunset over the sea or mountains, the plains or 
your city, take it all.  Imagine that the sunset is somehow a fruit 
and you can share in the sunset by drinking its juice.  That, I tell 
you, is Panama Auction Lot #2 Mama Cata Gesha.
The chocolate and anise flavors have moved back a bit to let fresh 
fruit from around the world enter the picture.  It is a delicate 
balance of so many flavors.  Yet, that does not mean it is weak.  No, 
these flavors are real, they are why I love coffee.  There was a 
discussion earlier about whether the machine for roasting affected if 
the beans need a rest.  I can only speak for me, but, with my IR2, 
they do, and that was the point of the other discussion.  Someone 
else has had a different experience, and I respect that 
honestly.  And many of our experiences will be different as we roast 
in so many different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that 
literally, as it has rested.  Sure, it was good at 12 and 24 hours, 
but nothing like 36 hours This coffee has gone from toddler to 
adolescent to grown-up to a true golden sunset.  I know we can't 
truly taste a sunset, but if we could, oh how I believe it would 
taste like this.
I been so worried about my roasts, the number of them I have, do I 
roast just like everyone else, do I have the correct equipment, well, 
that worrying is over.  Yes, I am getting a new grinder, but, I don't 
worry about that today, for this coffee tastes too innocent to be 
around such an argument.  The beans have given me an actual 
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It 
is everything you promised and more.  The wonders of the bean amaze 
me and spoil me.  No longer will I be able to fake my way through a 
cup of stale canned coffee.  The answer from me has to be, "no thank 
you."  To do anything else is just wrong for me.
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As I stated in my earlier post about my first roast of the
Panama Auction Lot #2 Mama Cata Gesha, the flavors are
bright and full, soft and, yet, strong.  Now, 36 hours later I can
put words to it.  Take the most beautiful sunset over the sea or
mountains, the plains or your city, take it all.  Imagine that the
sunset is somehow a fruit and you can share in the sunset by drinking its
juice.  That, I tell you, is Panama Auction Lot #2 Mama Cata
Gesha.  
The chocolate and anise flavors have moved back a bit to let fresh fruit
from around the world enter the picture.  It is a delicate balance
of so many flavors.  Yet, that does not mean it is weak.  No,
these flavors are real, they are why I love coffee.  There was a
discussion earlier about whether the machine for roasting affected if the
beans need a rest.  I can only speak for me, but, with my IR2, they
do, and that was the point of the other discussion.  Someone else
has had a different experience, and I respect that honestly.  And
many of our experiences will be different as we roast in so many
different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that
literally, as it has rested.  Sure, it was good at 12 and 24 hours,
but nothing like 36 hours This coffee has gone from toddler to adolescent
to grown-up to a true golden sunset.  I know we can't truly taste a
sunset, but if we could, oh how I believe it would taste like
this.
I been so worried about my roasts, the number of them I have, do I roast
just like everyone else, do I have the correct equipment, well, that
worrying is over.  Yes, I am getting a new grinder, but, I don't
worry about that today, for this coffee tastes too innocent to be around
such an argument.  The beans have given me an actual
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It
is everything you promised and more.  The wonders of the bean amaze
me and spoil me.  No longer will I be able to fake my way through a
cup of stale canned coffee.  The answer from me has to be, "no
thank you."  To do anything else is just wrong for me.
--=====================_320248843==.ALT--

2) From: Stephen Carey
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As I stated in my earlier post about my first roast of the Panama 
Auction Lot #2 Mama Cata Gesha, the flavors are bright and full, soft 
and, yet, strong.  Now, 36 hours later I can put words to it.  Take 
the most beautiful sunset over the sea or mountains, the plains or 
your city, take it all.  Imagine that the sunset is somehow a fruit 
and you can share in the sunset by drinking its juice.  That, I tell 
you, is Panama Auction Lot #2 Mama Cata Gesha.
The chocolate and anise flavors have moved back a bit to let fresh 
fruit from around the world enter the picture.  It is a delicate 
balance of so many flavors.  Yet, that does not mean it is weak.  No, 
these flavors are real, they are why I love coffee.  There was a 
discussion earlier about whether the machine for roasting affected if 
the beans need a rest.  I can only speak for me, but, with my IR2, 
they do, and that was the point of the other discussion.  Someone 
else has had a different experience, and I respect that 
honestly.  And many of our experiences will be different as we roast 
in so many different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that 
literally, as it has rested.  Sure, it was good at 12 and 24 hours, 
but nothing like 36 hours This coffee has gone from toddler to 
adolescent to grown-up to a true golden sunset.  I know we can't 
truly taste a sunset, but if we could, oh how I believe it would 
taste like this.
I been so worried about my roasts, the number of them I have, do I 
roast just like everyone else, do I have the correct equipment, well, 
that worrying is over.  Yes, I am getting a new grinder, but, I don't 
worry about that today, for this coffee tastes too innocent to be 
around such an argument.  The beans have given me an actual 
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It 
is everything you promised and more.  The wonders of the bean amaze 
me and spoil me.  No longer will I be able to fake my way through a 
cup of stale canned coffee.  The answer from me has to be, "no thank 
you."  To do anything else is just wrong for me.
--=====================_326235968==.ALT
Content-Type: text/html; charset="us-ascii"
As I stated in my earlier post about my first roast of the
Panama Auction Lot #2 Mama Cata Gesha, the flavors are bright and full,
soft and, yet, strong.  Now, 36 hours later I can put words to
it.  Take the most beautiful sunset over the sea or mountains, the
plains or your city, take it all.  Imagine that the sunset is
somehow a fruit and you can share in the sunset by drinking its
juice.  That, I tell you, is Panama Auction Lot #2 Mama Cata
Gesha.  
The chocolate and anise flavors have moved back a bit to let fresh fruit
from around the world enter the picture.  It is a delicate balance
of so many flavors.  Yet, that does not mean it is weak.  No,
these flavors are real, they are why I love coffee.  There was a
discussion earlier about whether the machine for roasting affected if the
beans need a rest.  I can only speak for me, but, with my IR2, they
do, and that was the point of the other discussion.  Someone else
has had a different experience, and I respect that honestly.  And
many of our experiences will be different as we roast in so many
different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that
literally, as it has rested.  Sure, it was good at 12 and 24 hours,
but nothing like 36 hours This coffee has gone from toddler to adolescent
to grown-up to a true golden sunset.  I know we can't truly taste a
sunset, but if we could, oh how I believe it would taste like
this.
I been so worried about my roasts, the number of them I have, do I roast
just like everyone else, do I have the correct equipment, well, that
worrying is over.  Yes, I am getting a new grinder, but, I don't
worry about that today, for this coffee tastes too innocent to be around
such an argument.  The beans have given me an actual
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It
is everything you promised and more.  The wonders of the bean amaze
me and spoil me.  No longer will I be able to fake my way through a
cup of stale canned coffee.  The answer from me has to be, "no
thank you."  To do anything else is just wrong for me.
--=====================_326235968==.ALT--

3) From: Stephen Carey
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As I stated in my earlier post about my first roast of the Panama 
Auction Lot #2 Mama Cata Gesha, the flavors are bright and full, soft 
and, yet, strong.  Now, 36 hours later I can put words to it.  Take 
the most beautiful sunset over the sea or mountains, the plains or 
your city, take it all.  Imagine that the sunset is somehow a fruit 
and you can share in the sunset by drinking its juice.  That, I tell 
you, is Panama Auction Lot #2 Mama Cata Gesha.
The chocolate and anise flavors have moved back a bit to let fresh 
fruit from around the world enter the picture.  It is a delicate 
balance of so many flavors.  Yet, that does not mean it is weak.  No, 
these flavors are real, they are why I love coffee.  There was a 
discussion earlier about whether the machine for roasting affected if 
the beans need a rest.  I can only speak for me, but, with my IR2, 
they do, and that was the point of the other discussion.  Someone 
else has had a different experience, and I respect that 
honestly.  And many of our experiences will be different as we roast 
in so many different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that 
literally, as it has rested.  Sure, it was good at 12 and 24 hours, 
but nothing like 36 hours This coffee has gone from toddler to 
adolescent to grown-up to a true golden sunset.  I know we can't 
truly taste a sunset, but if we could, oh how I believe it would 
taste like this.
I been so worried about my roasts, the number of them I have, do I 
roast just like everyone else, do I have the correct equipment, well, 
that worrying is over.  Yes, I am getting a new grinder, but, I don't 
worry about that today, for this coffee tastes too innocent to be 
around such an argument.  The beans have given me an actual 
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It 
is everything you promised and more.  The wonders of the bean amaze 
me and spoil me.  No longer will I be able to fake my way through a 
cup of stale canned coffee.  The answer from me has to be, "no thank 
you."  To do anything else is just wrong for me.
--=====================_326310906==.ALT
Content-Type: text/html; charset="us-ascii"
As I stated in my earlier post about my first roast of the
Panama Auction Lot #2 Mama Cata Gesha, the flavors are bright and full,
soft and, yet, strong.  Now, 36 hours later I can put words to
it.  Take the most beautiful sunset over the sea or mountains, the
plains or your city, take it all.  Imagine that the sunset is
somehow a fruit and you can share in the sunset by drinking its
juice.  That, I tell you, is Panama Auction Lot #2 Mama Cata
Gesha.  
The chocolate and anise flavors have moved back a bit to let fresh fruit
from around the world enter the picture.  It is a delicate balance
of so many flavors.  Yet, that does not mean it is weak.  No,
these flavors are real, they are why I love coffee.  There was a
discussion earlier about whether the machine for roasting affected if the
beans need a rest.  I can only speak for me, but, with my IR2, they
do, and that was the point of the other discussion.  Someone else
has had a different experience, and I respect that honestly.  And
many of our experiences will be different as we roast in so many
different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that
literally, as it has rested.  Sure, it was good at 12 and 24 hours,
but nothing like 36 hours This coffee has gone from toddler to adolescent
to grown-up to a true golden sunset.  I know we can't truly taste a
sunset, but if we could, oh how I believe it would taste like
this.
I been so worried about my roasts, the number of them I have, do I roast
just like everyone else, do I have the correct equipment, well, that
worrying is over.  Yes, I am getting a new grinder, but, I don't
worry about that today, for this coffee tastes too innocent to be around
such an argument.  The beans have given me an actual
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It
is everything you promised and more.  The wonders of the bean amaze
me and spoil me.  No longer will I be able to fake my way through a
cup of stale canned coffee.  The answer from me has to be, "no
thank you."  To do anything else is just wrong for me.
--=====================_326310906==.ALT--

4) From: Stephen Carey
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Can we say, "Stephen, learn to use email and not triple send."  Very 
sorry to have taken up the bandwidth.  Somehow I set Eudora to send 
email later in the day and got confuse in trying to send it.  Truly sorry.
Stephen
At 01:33 PM 9/9/2007, you wrote:
<Snip>
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Can we say, "Stephen, learn to use email and not triple
send."  Very sorry to have taken up the bandwidth. 
Somehow I set Eudora to send email later in the day and got confuse in
trying to send it.  Truly sorry.
Stephen
At 01:33 PM 9/9/2007, you wrote:
As I stated in my earlier post
about my first roast of the Panama Auction Lot #2 Mama Cata Gesha, the
flavors are bright and full, soft and, yet, strong.  Now, 36 hours
later I can put words to it.  Take the most beautiful sunset over
the sea or mountains, the plains or your city, take it all.  Imagine
that the sunset is somehow a fruit and you can share in the sunset by
drinking its juice.  That, I tell you, is Panama Auction Lot #2 Mama
Cata Gesha.  
The chocolate and anise flavors have moved back a bit to let fresh fruit
from around the world enter the picture.  It is a delicate balance
of so many flavors.  Yet, that does not mean it is weak.  No,
these flavors are real, they are why I love coffee.  There was a
discussion earlier about whether the machine for roasting affected if the
beans need a rest.  I can only speak for me, but, with my IR2, they
do, and that was the point of the other discussion.  Someone else
has had a different experience, and I respect that honestly.  And
many of our experiences will be different as we roast in so many
different ways.
For me, no doubt, this wonderful bean has blossomed, and I mean that
literally, as it has rested.  Sure, it was good at 12 and 24 hours,
but nothing like 36 hours This coffee has gone from toddler to adolescent
to grown-up to a true golden sunset.  I know we can't truly taste a
sunset, but if we could, oh how I believe it would taste like
this.
I been so worried about my roasts, the number of them I have, do I roast
just like everyone else, do I have the correct equipment, well, that
worrying is over.  Yes, I am getting a new grinder, but, I don't
worry about that today, for this coffee tastes too innocent to be around
such an argument.  The beans have given me an actual
experience.  Drinking this coffee is an experience.
I can not thank those of you who encouraged me to buy it enough.  It
is everything you promised and more.  The wonders of the bean amaze
me and spoil me.  No longer will I be able to fake my way through a
cup of stale canned coffee.  The answer from me has to be, "no
thank you."  To do anything else is just wrong for me.
--=====================_327637343==.ALT--

5) From: Larry Johnson
No prob. Another good description, btw. I haven't roasted any of my Mama
Cata yet; now I think it'll be next.
On 9/9/07, Stephen Carey  wrote:
<Snip>
-- 
Larry J

6) From: Stephen Carey
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Larry, you are incredibly understanding.  Enjoy the Mama Cata and let 
us know how it goes, which I am sure will be perfect.
Stephen
At 09:35 AM 9/10/2007, you wrote:
<Snip>
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Larry, you are incredibly understanding.  Enjoy the
Mama Cata and let us know how it goes, which I am sure will be
perfect.
Stephen
At 09:35 AM 9/10/2007, you wrote:
No prob. Another good
description, btw. I haven't roasted any of my Mama Cata yet; now I think
it'll be next.
On 9/9/07, Stephen Carey
<steve
> wrote: 
Can we say, "Stephen, learn to use email and not triple
send."  Very sorry to have taken up the bandwidth. 
Somehow I set Eudora to send email later in the day and got confuse in
trying to send it.  Truly sorry. 
Stephen 
--=====================_398617203==.ALT--

7) From: Robert Gulley
<Snip>
I too use Eudora - definitely an easy thing to do! Just enjoyed some 
coffee from my third roast - Sumatra Classic Mandheling. Roasted to 
FC, 1st taste after 18 hr. - great (wife referred to it as "woodsy". 
Second taste about 8 hours later - excellent, more flavorful and 
slightly more body; third taste this morning, less "woodsy" more 
body, flavors muted a bit. Always an adventure!
Robert
<Snip>

8) From: raymanowen
Reading your descriptive words is an experience unequalled by many of
the authors I can remember, Stephen.
You're the man- you give life and meaning to the things we do to
experience the incredible nectar of the bean. You make it all sparkle
in words, and paint pictures from your keyboard,
Sunset? The first time I left the Magic of Clark Air Base,
Philippines, was a trip to Bangkok. We left Clark about 3pm in a C-124
Globemaster flying due west over the dark blue/ black South China sea,
Vietnam and Thailand.
Maybe we were flying at 12,000 ft and 180mph. The sky changed from
blue to maroon, cobalt and incredible deep violets. The massive
equatorial clouds were lit up by the delayed onset of the sunset due
to the direction we were headed. I felt like a mosquito flying through
glowing barbecue coals.
The exhaust manifolds on the 4 giant 4360 engines glowed dull red to
dull orange, and we were flying through clouds of every imaginable
color on an artist's palette. The sky was the shorter wavelength blues
and violets getting rapidly darker, and the clouds exploded with warm
white to reds, oranges and golds. Why was I so fortunate to be in the
middle of all this?
Cheers and Mabuhay -RayO, aka Opa!
The Mob in Bangkok- your tax dollars at work!
On 9/9/07, Stephen Carey  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the
Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976

9) From: Stephen Carey
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Now, Ray, that is a sunset, a true sunset, with probably more 
feelings and meanings at the time than I will experience in a lifetime.
Thank you for sharing that with us, the words stand on their own.
Stephen
At 09:25 PM 9/10/2007, you wrote:
<Snip>
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Now, Ray, that is a sunset, a true sunset, with probably
more feelings and meanings at the time than I will experience in a
lifetime.  
Thank you for sharing that with us, the words stand on their
own.
Stephen
At 09:25 PM 9/10/2007, you wrote:
Reading your descriptive words
is an experience unequalled by many of
the authors I can remember, Stephen.
You're the man- you give life and meaning to the things we do to
experience the incredible nectar of the bean. You make it all
sparkle
in words, and paint pictures from your keyboard,
Sunset? The first time I left the Magic of Clark Air Base,
Philippines, was a trip to Bangkok. We left Clark about 3pm in a
C-124
Globemaster flying due west over the dark blue/ black South China
sea,
Vietnam and Thailand.
Maybe we were flying at 12,000 ft and 180mph. The sky changed from
blue to maroon, cobalt and incredible deep violets. The massive
equatorial clouds were lit up by the delayed onset of the sunset due
to the direction we were headed. I felt like a mosquito flying
through
glowing barbecue coals.
The exhaust manifolds on the 4 giant 4360 engines glowed dull red to
dull orange, and we were flying through clouds of every imaginable
color on an artist's palette. The sky was the shorter wavelength
blues
and violets getting rapidly darker, and the clouds exploded with
warm
white to reds, oranges and golds. Why was I so fortunate to be in
the
middle of all this?
Cheers and Mabuhay -RayO, aka Opa!
The Mob in Bangkok- your tax dollars at work!
--=====================_46418515==.ALT--


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