HomeRoast Digest


Topic: OT: Kafe's initial main coffees (6 msgs / 193 lines)
1) From: miKe mcKoffee
Today's was a good day so far. Cupping hit the clear winner for first bag of
Kona, ordered. Then on to numerous shots of numerous SO's deconstructing
yesterday evenings late attempt after 6 hours of cupping for a first run
espresso blend. Few pulls with increasing temps up to 204f and whoa, still
not quite taming the acidity and decided to call it quits for the
evening...and now doing the same, time to take a break from tasting SO
shots, but lots of really good ones! 
One of that blends hair raising culprits sung way sweetly today as an SO.
Yirg' Kochere 14 minute CCR HT roast to 445, shot pulled 206F! Going to
stretch it out a couple more minutes for the blend, slowing both 300f to
380f and especially start of 1st to EOR but not taking it any darker.
Obviously still working on blend after having to discard IMV as big
element-discarded as ANY element of that killer blend from a week or so
ago:( Reverted to previous plan. So guess where the initial pre-roast blend
then post roast tweaked final blend being served starting at some Kafe end
of next week will be from? Here's a hint from a shipping notice:
***Do not reply to this e-mail. UPS and SWEET MARIA'S COFFEE INC will not
receive your reply. 
Number of Packages 4 
UPS Service: GROUND 
Weight: 240.0 LBS 
OMG 20 Harvey's!!!
But in perspective it's really less than two bags worth:-)
Kona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately 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: Brian Kamnetz
miKe,
You are no doubt way ahead of me on this, but in reading of your work
pulling shots at varying temps the thought occurred to me and I
thought I'd throw it out on the off chance that it might be useful.
I was thinking that if you could convince a food writer to come down
for what would amount to a coffee seminar (roasting, cupping, what
happens if the shot temp is too high/low, etc., could turn into a very
interesting article that would result in a good number of very
interested people dropping by for the right reasons.
Just a thought...
Brian
On 10/24/07, miKe mcKoffee  wrote:
<Snip>

3) From: Marty Wooten
Mike,
 
I am glad to hear it was a good day. Isn't there an old saying =
that goes something like a bad day drinking good coffee is better than a go=
od day doing anything else ;o) Six hours of cupping and your taste buds are=
 still alive - now that says something. 
That is certainly what I call a =
coffee order - hopefully you left a few pounds for the rest of us. I can se=
e it now the next order I place "no dear 75 pounds of coffee isn't all that=
 much, just the other day Mike ordered 240 pounds."
 
Great job on gett=
ing everything up and running. Thank you so much for sharing your journey w=
ith us and I look forward to hearing much more.
 
Marty
experiencing =
cupping envy in Muncie Indiana...
----- Original Message ----
Fro=
m: miKe mcKoffee 
To: homeroast=
Sent: Wednesday, October 24, 2007 8:43:48 PM
Subject: +OT: Kafe's init=
ial main coffees
Today's was a good day so far. Cupping hit the cle=
ar winner for first bag of
Kona, ordered. Then on to numerous shots of nu=
merous SO's deconstructing
yesterday evenings late attempt after 6 hours =
of cupping for a first run
espresso blend. Few pulls with increasing temp=
s up to 204f and whoa, still
not quite taming the acidity and decided to =
call it quits for the
evening...and now doing the same, time to take a br=
eak from tasting SO
shots, but lots of really good ones! 
One of tha=
t blends hair raising culprits sung way sweetly today as an SO.
Yirg' Koc=
here 14 minute CCR HT roast to 445, shot pulled 206F! Going to
stretch it=
 out a couple more minutes for the blend, slowing both 300f to
380f and e=
specially start of 1st to EOR but not taking it any darker.
Obviously sti=
ll working on blend after having to discard IMV as big
element-discarded =
as ANY element of that killer blend from a week or so
ago:( Reverted to p=
revious plan. So guess where the initial pre-roast blend
then post roast =
tweaked final blend being served starting at some Kafe end
of next week w=
ill be from? Here's a hint from a shipping notice:
***Do not reply to =
this e-mail. UPS and SWEET MARIA'S COFFEE INC will not
receive your reply=
. 
Number of Packages 4 
UPS Service: GROUND 
Weight: 240.0 LBS 
=
OMG 20 Harvey's!!!
But in perspective it's really less than two bag=
s worth:-)
Kona Konnaisseur miKe mcKoffee
www.mcKonaKoffee.com
URL=
 to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/=Ultimately the quest for Koffee Nirvana is a solitary path. To know I mu=
st
first not know. And in knowing know I know not. Each Personal enlighte=
nment
found exploring the many divergent foot steps of Those who have gon=
e before.
Sweet Maria's List - Searchable Archiveshttp://themeyers.=org/HomeRoast/
h=
omeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homer=oast
To change your personal list settings (digest options, vacations, un=
svbscribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings

4) From: Brett Mason
Hey Marty,
Mike spits out every mouthful... Probably still makes for a good day...
Brett
On 10/24/07, Marty Wooten  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

5) From: Scott Miller
I finally got around to pulling some SO shots of the Kochere this past
weekend. WOW!
Did not get up to 206 for shot temp, but will have to give that a try next
time.
Thanks for keeping us updated on your work.
I'm going to post a link to your page on a food list I read; there are some
folks who live in Portland who read that list and may have some interest in
visiting the shop.
cheers,
Scott
On 10/24/07, miKe mcKoffee  wrote:
<Snip>

6) From: Marty Wooten
Brett,
Makes one wonder how many times the spittoon had to be emptied =
over the course of the day. It may have made clean up quicker if he hadn't =
;o)
Marty
----- Original Message ----
From: Brett Mason <=
homeroast>
To: homeroast
Sent: Wednesda=
y, October 24, 2007 10:28:21 PM
Subject: Re: +OT: Kafe's initial main cof=
fees
Hey Marty, 
Mike spits out every mouthful... Probably still =
makes for a good day...
Brett
On 10/24/07, Marty Wooten < mart=
ywooten> wrote:
Mike,
 
I am glad to hear it was a good=
 day. Isn't there an old saying that goes something like a bad day drinking=
 good coffee is better than a good day doing anything else ;o) Six hours of=
 cupping and your taste buds are still alive - now that says something. 
=
That is certainly what I call a coffee order - hopefully you left a few pou=
nds for the rest of us. I can see it now the next order I place "no dear 75=
 pounds of coffee isn't all that much, just the other day Mike ordered 240 =
pounds." 
 
Great job on getting everything up and running. Thank you s=
o much for sharing your journey with us and I look forward to hearing much =
more.
 
Marty
experiencing cupping envy in Muncie Indiana...
=
----- Original Message ----
From: miKe mcKoffee < mcKona>
T=
o: homeroast
Sent: Wednesday, October 24, 2007 8:43=
:48 PM 
Subject: +OT: Kafe's initial main coffees
Today's was a g=
ood day so far. Cupping hit the clear winner for first bag of
Kona, order=
ed. Then on to numerous shots of numerous SO's deconstructing
yesterday e=
venings late attempt after 6 hours of cupping for a first run 
espresso b=
lend. Few pulls with increasing temps up to 204f and whoa, still
not quit=
e taming the acidity and decided to call it quits for the
evening...and n=
ow doing the same, time to take a break from tasting SO 
shots, but lots =
of really good ones! 
One of that blends hair raising culprits sung wa=
y sweetly today as an SO.
Yirg' Kochere 14 minute CCR HT roast to 445, sh=
ot pulled 206F! Going to
stretch it out a couple more minutes for the ble=
nd, slowing both 300f to 
380f and especially start of 1st to EOR but not=
 taking it any darker.
Obviously still working on blend after having to d=
iscard IMV as big
element-discarded as ANY element of that killer blend f=
rom a week or so 
ago:( Reverted to previous plan. So guess where the ini=
tial pre-roast blend
then post roast tweaked final blend being served sta=
rting at some Kafe end
of next week will be from? Here's a hint from a sh=
ipping notice:
***Do not reply to this e-mail. UPS and SWEET MARIA'S C=
OFFEE INC will not 
receive your reply. 
Number of Packages 4 
UPS Se=
rvice: GROUND 
Weight: 240.0 LBS 
OMG 20 Harvey's!!!
But in per=
spective it's really less than two bags worth:-)
Kona Konnaisseur miKe=
 mcKoffee 
www.mcKonaKoffee.com
URL to Rosto mods, FrankenFormer, some =
recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee N=
irvana 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 div=
ergent foot steps of Those who have gone before.
Sweet Maria's List - =
Searchable Archiveshttp://themeyers.org/HomeRoast/=homeroast mailing listhttp://lists=.sweetmarias.com/mailman/listinfo/homeroast
To change your personal list =
settings (digest options, vacations, unsvbscribes) go tohttp://sweetmarias=.com/maillistinfo.html#personalsettings
-- 
Cheers,
Br=
etthttp://homeroast.freeservers.com


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