HomeRoast Digest


Topic: Holiday Blend (35 msgs / 682 lines)
1) From: Les and Becky
Last year at the holidays, I roasted some of my more expensive coffees
wishing to share the great tastes from around the world.  I learned a Big
Lesson!!  For most of masses of coffee drinkers (my brother-in-law is a
Starbucks fan), they don't appreciate our expensive beans.  No more will I
bring the Kona or the over $6.00 a pound stuff.  I am excited about my blend
this year, and it should come in at less than $5.00 a pound.  Because of the
decaf nuts (I like decaf too!), I made a half caf.  My blend consists of 3
parts Mexican Cepco Decaf roasted city, blended with 2 parts Ethiopian Limnu
roasted 10 sec. into second crack and 1 part Sulawesi Toraja roasted 35 sec.
into second crack.  By the way, I really like the Sulawesi Toraja.  It seems
like a mild Monsooned Malabar in many ways.  I like it straight, but I
really like it blended with other coffees to give more depth to the flavor.
I haven't blended it with a Costa Rican yet, but I might have to give it a
try.  It is hard to mess with a coffee I like so much. So all you roasters
out there, what have you done to keep your sanity with the uninformed during
the Holiday get togethers?
Les
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2) From: Michael Allen Smith
<Snip>
So true.  I recently had a neighbor attempt to pour cola over my 
Bookers.  He's getting Makers from now on.  
mas
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3) From: Timothy A Reed
On Tue, 20 Nov 2001 21:48:42 -0800 "Les and Becky" 
writes:
<Snip>
blend 
<Snip>
parts 
<Snip>
Toraja roasted 
<Snip>
I've come up with an idea for a fairly similar (I'd imagine) blend.  50%
Mex. decaf, 25% Java, and 25% Colombia.  I'll be taking a couple batches
of that along with the blade-grinder that I haven't used in almost a year
on the two-hour car trip.
-Tim
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4) From: JKG

5) From: Glenn R. Holmes
Serve a bright Guatemalan and say it is a special after dinner coffee,
like mints. That gets by. 
Use Costa Rican Dota roasted just to second crack. It has
chocolaty/fruity tones. You then call it a Mocha. That gets though also. 
A columbian will nearly always go over well. 
Exotics such as Yirgacheffe, Harrar, powerful Kenyans, are more
difficult to pass off. Sulawesi's with the "buttery" tones may or may
not go over well.  
If all else fails, you can say you picked your coffee up on special at
Starbucks and didn't roast for this event. That will work also.
Keep your Folgers handy, it does take a bit of time before our friends
and family get weaned away from commercially cultured tastes and back to
the real thing. 
Convenience also plays a part. A lot of people do not want to go through
the proper preparation of coffee preferring instead to have their timer
activated coffee maker have it ready for them when they wake up.    
All a matter of taste. It depends on what they are used to. Change does
not come easily to a lot of people, taste being one of the hardest
change to make.  Maybe it is like tasting Olives, it has to evolve until
you really love them. 
Glenn         
Les and Becky wrote:
<Snip>
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6) From: Angelo
 
I have a feeling that most of us are missing a very important point, here. 
For most people coffee is a drug and that's all they care about. They'd be 
hard pressed to tell the difference between Folgers and the on-sale store 
brand.
I have friends who are very discriminating about food and wines and yet 
purchase coffee by what's on sale at the time.
I don't bother to "convert" them. I just bring my beans, a hand grinder and 
a moka pot or Swiss gold one-cup drip pot with me.
I let them enjoy their swill, and I enjoy my nectar(which they always think 
of as too "strong"). And thus, peace reigns...:-)
Ciao,
Angelo
<Snip>
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7) From: Steven Tock
--
<Snip>
I totally agree with this. 
This year my wife's family will be staying at our house (at
least 5 days) for Christmas. I told her last night that I 
would like to get either a 10 cup Chemex or 10 cup Melitta
manual brewer for the holidays (currently we use an old 
Braun Aromaster for company). My wife basically replied with,
"why would you want to do that?" 
Steve
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8) From: Don Staricka
 
At 07:20 AM 11/21/01 -0600, you wrote:
<Snip>
I found the same thing to be true. My father admitted that he actually kind 
of liked the Tanzanian Peaberry once it was diluted 50/50 with hot water.
Don
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9) From: Ryuji Suzuki -- JF7WEX
I don't think higher priced coffee is better than those are not.
There are many excellent beans under $5/lb from SM's.  (I think tea
has more apparent price-quality correlation) It may be just that
people who can't judge the qualities in the cup can still catch the
name... and the market demand of well known coffee increases...
I put away my popcorn popper and back to oven for winter season. I
have been trying to fine tune basic blends like Brazilian, Mandheling
plus one central American. Maybe you think that's a poor guy's way to
do it, but I don't really care.
--
Ryuji Suzuki
"I can't believe I'm here.
People always say that I'm a long way from normal."
(Bob Dylan, Normal, Illinois, 13 February 1999)
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10) From: Michael Allen Smith
<Snip>
I know of a brewpub that does that to their homebrews when a customer 
expecting a watered-down pilsner complains that their beer is too 
strong.
mas
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11) From: Glenn R.holmes
 
Only too true Angelo.  *sigh*
What we are on about is serving our Holiday guests one of our own 
coffees and what is best to try on them.
My conclusion after reading all the notes on this.
Figure out what coffee suits my mood, brew it up in the kitchen, serve 
it; and don't say a damn thing about it to anybody.
Then again maybe I'll put in some nice Habanero or Jalapeno juice in the 
brewer and enjoy the after dinner show     :-D   
Glenn  
Angelo wrote:
<Snip>
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12) From: Ed Needham
Ebay has a continual stream of Chemex pots at sometimes
really cheap prices.  I've bought several and now have
at least one of each size, plus two Chemex tea kettles.
Regards,
Ed Needham

13) From: Les and Becky
Tim,
It sounds like a good blend too!  I had a three hour trip, and assumed my
hosts would have a grinder!  What a bad assumption.  The coffee we had
tasted like something I would guess the carbon filter material I use in my
fish tank filters would taste like brewed.  Now, all you people that like
dark roasts don't get upset with me.  I like a good dark roast too.  This
was pure carbon!
Les  (enjoying my holiday blend all by myself)
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14) From: Dave Peckham
Les -
I serve my guests instant Sanka.
That's what they like.
That's what they prefer.
And that's what they get!
And by golly, if it's one shade darker than very weak green tea, "Wow!
Pretty strong cup of coffee! You like it on the strong side, don't you?"
Les, you are so correct in your observations.  Listen up, all you 'coffee
missionaries' out there in the heathen jungles :)  If your friends and
family are like mine, don't even waste your time and beans trying to
enlighten the 'huddled coffee masses'!!  They must want to climb out of the
tar pits of foul coffee mud by their own volition, if they are to ever come
to appreciate an excellent cup of brew.
Dave (who thinks good beans, as well as minds, are a terrible thing to
waste)

15) From: Ed Needham
I'm with you Dave...
If you bring anything to a party except Bud Light, the
masses revolt.  Same with coffee.  I've managed this
holiday season by drinking my coffee at home and not
drinking coffee when at guests homes.  I've been known
to bring a thermos of 'good stuff' to the office to
share with a few that appreciate it, rather than make
the good stuff and have the unsuspecting pour it out
because it's not the watery dreck they are used to.
Regards,
Ed Needham

16) From: Steve
It's a lot of fun to roast my own coffee but to think that I make the worlds
best would be a bit arrogant.
I know from experience there are plenty on this list who would want to try
me. :-)
But if a guest had to bring their own to my home because they thought mine
was trash I would throw them out on their ass! LOL!
steve
in humble Seattle
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17) From: Timothy A Reed
On Fri, 23 Nov 2001 22:26:06 -0800 "Les and Becky" 
writes:
<Snip>
Well, if you try it before I do (this will be for Christmas), let me know
how it is. :)
<Snip>
I think I mentioned my trip is two hours, and I know my grandmother
doesn't have a grinder; that means I'm either taking my blade-type Braun
or grinding in the Mulino as the car warms up...
<Snip>
So you had Starbucks? :)
-Tim
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18) From: Glenn R. Holmes
OK Dave, Les, all you quitters! Bah!
If you can't beat'em join 'em seems to be your motto! Argh!
 
So I'll serve my coffee laced with Wild Turkey or Baily's Irish Cream. 
How'zat? Huh?
I think I'll place an order with Tom immediately for his Vietnamese
$0.75/lb coffee and use it as mentioned above. Cheaper than Folgers
(Probably same bean heh heh heh)   
That's bound to go over well. 
On second thought nah, it'll be just my luck to have a guest who's a
tetotaller. 
Nuts! I'll serve Folgers and drink the Wild Turkey myself.
I'll start now! 
Happy Thanksgiving  Whooooooppee!!!
Here's to Christmas also (I'll get an early start)! 
Glenn 
<*Above written with a wide grin*>
Dave Peckham wrote:
<Snip>
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19) From: Les and Becky

20) From: Les and Becky

21) From: Glenn R. Holmes
Hi Becky. 
My last post was quite frivolous (pre party sampling of Wild Turkey does
have that particular effect) but I in fact followed my own advice in a
previous note. I had Roasted a Yemen Sana'Ani so I just served it and
said nothing.
I got a lot of compliments and was asked what I used to flavor the
coffee and where I got it. Imagine the surprise when I said that it was
the natural flavor of this particular coffee bean. 
That was gratifying to say the least.
Maybe I'll try the eggnog next.    :=) 
 
Glenn 
Les and Becky wrote:
<Snip>
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22) From: Steven Tock
I was just wondering if any of you have friends that
appreciate your coffee? It seems that family members
could care less about good coffee, but several of our
friends love it! One of our friends was even considering
getting a Freshroast from one of his catalogs of beer
brewing equipment. I told him to order from Tom instead.
If I don't roast our friends a mason jar full of coffee
I'll be sure to hear about it. 
Steve
<Snip>
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23) From: Timothy A Reed
On Mon, 26 Nov 2001 08:30:58 -0800 "Steven Tock" 
writes:
<Snip>
I have one particular friend who has bought a FreshRoast, and is now
shopping for an espresso machine; furthermore, he keeps offering to buy
my vacpot.  I'd say we have a convert. :)
-Tim
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24) From: Acorn54
it seems safest to roast a columbian just to first crack for the unitiated 
coffee drinkers that visit for the holidays. seems to be less of a shock to 
their taste buds
when they are accustomed to drinking coffee like dunkin donuts
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25) From: Les
This is my first G-Mail message.  So far I like it!  I pulled 2 triple
shots and a double of my Holiday Blend!  WOW what a Ristretto!   Illy
eat your heart out!  Crema was thick and wonderful.  Buttery with
chocolate overtones and the Kenya gave it a mystic flavor!   What a
boring Vac pot blend however.  It isn't going to be my holiday blend
because some of the folks I send coffee to for the holdiays don't do
espresso.
Les

26) From: jason molinari
Les, i must have missed the 1st post. Could you repost
the blend formula?
thanks
j
--- Les  wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

27) From: Lesley Albjerg
Holiday blend is 50% Brazil Poco Fundo; 20% Indian Mysore Nuggets; 20% El Salvador San Jose; and 10%  Kenya Kagumoini roasted 15 seconds into second crack.  Awesome espresso, not so good as a vac blend!
 
Les
jason molinari  wrote:
Les, i must have missed the 1st post. Could you repost
the blend formula?
thanks
j
--- Les wrote:
<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>">http://lists.sweetmarias.com/mailman/listinfo/homeroast<Snip>http://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

28) From: Les
Tom must love espresso drinkers.  I just banged out almost a pound's
worth of espressos!  Double Cappos for the wife and kids, restrittos
for myself.  The holiday blend is so smooooth!  I saved enough for two
shots in the AM before work.   The restrittos were so buttery smooth,
I wasn't even tempted to make an Americano!  I sure am glad I have my
RK  drum roaster setup!  I am going out right after this post and
roast 1.5 pounds of Kona, Koa Mountian followed by a second roast of
one pound of the new Pacamara Peaberry.
Les
On Thu, 30 Sep 2004 17:09:19 -0700, Les  wrote:
<Snip>

29) From: Dennis Parham
hehee.. Les, you sound like me... my shots are so sweet and buttery i 
hate to make them into Americanos!! but I hate to just have a little 
shot to drink! so...I sip the thick crema off the top of my triples and 
then make them into Americanos if any is left!!  if not..then I have 
iced water..lol
Dennis Parham
On Oct 3, 2004, at 4:13 PM, Les wrote:
<Snip>

30) From: Wandering John
Les,
Did you know that if you wind the Zass 169 down tight you can make
talcum coffee grind.  This stuff makes a really great snuff!  You can
stuff a pinch between lip and gum and enjoy caffeine for hours!
On Sun, 3 Oct 2004 14:13:48 -0700, Les  wrote:
<Snip>
 roast 1.5 pounds of Kona, Koa Mountian followed by a second roast of
<Snip>

31) From: Lesley Albjerg
Wandering John!  That sounds like Copland-Hagen theology to me!  Just a pinch is all it takes and we know what it looks like when you spit it out!  I think I stick to espressos!
 
Les
Wandering John  wrote:
Les,
Did you know that if you wind the Zass 169 down tight you can make
talcum coffee grind. This stuff makes a really great snuff! You can
stuff a pinch between lip and gum and enjoy caffeine for hours!
On Sun, 3 Oct 2004 14:13:48 -0700, Les wrote:
<Snip>
roast 1.5 pounds of Kona, Koa Mountian followed by a second roast of
<Snip>

32) From: Pecan Jim Gundlach
I know this has been covered before but I never paid attention because 
I did not think it would work with my stock Silvia portafilter.   But 
now I'm going crotchless, I would like to get a triple basket.  Anyone 
know where I can get one for Miss Silvia.
       Jim Gundlach
On Oct 3, 2004, at 4:56 PM, Dennis Parham wrote:
<Snip>

33) From: Dennis Parham
check outhttp://www.espressoparts.com get the laMarzocco style 
triple...you might have to get one of their portafilters(LaMarzocco) 
espressoparts can modify the tabs to make it work for Silvia... but 
..its SO dang pretty of a portafilter, you might just leave it on!! lol 
they do sell a very wide single spout..or just get one without spout if 
you hate to drill it out... most of the faema e61s will fit in Silvia 
with very small mods to tabs, which I think they can do...I KNOW they 
do it for the lamarzzoco...http://espressoparts.zoovy.com/product/MZ56Rhttp://espressoparts.zoovy.com/category/a1e.1u/
Dennis Parham
On Oct 4, 2004, at 7:15 AM, Pecan Jim Gundlach wrote:
<Snip>

34) From: Les
I roasted 12 pounds of coffee last night.  My Holiday blend has 6
Brazilians (two pounds of Poco Fundo)  in it, a little Monsooned
Malabar, four Kenya coffees, one Yemen, and two pounds of Sumatra
coffee and one pound of Mystery blend (all those left overs) in it.  I
Vac brewed a pot this morning and it was pretty good.  I gave out 6
pounds at the office today as gifts. (1/2) pound bags labeled as My
special Holiday Blend for 2004.  The only problem I had was with the
second 4 pound roast in the RK.  My vacuum hose couldn't take the heat
in my cooling setup and it collapsed!  For the last 4 pounds I hooked
my colander, 5 gallon bucket setup to my vacuum dust collection
system.  It cooled those beans in about 30 seconds!  I think it is
going to be a great espresso blend, so I am looking forward to pulling
some shots tomorrow as I have the rest of the week off work!  I hope
everyone has a wonderful Christmas.
Les

35) From: Cameron Forde
Hello all,
A number of people have asked for holiday blends and a number have
provided their favourites.  I'd like to add my most recent blending
success to the mix.  I've always liked the way a good Harar and Kenyan
balance each other (usually at 50:50).  I've had to improvise lately
as I missed out on the Lot 30 and the Greenstripe is a good coffee on
its own.  I'm drinking a 2:1 Kenyan (lot 622 peaberry @ FC+) with the
DP Sidamo (@FC) and there is a dark chocolate richness that I think
will be enjoyed by a wide range of coffee drinkers.  I'll try roasting
them together and see how that works.  This is going to be my holiday
blend to give to friends and family this year.  Of course, this
doesn't help anyone who doesn't have some Kenyan in their stash as
Sweet Maria's is all out.
Cameron


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