HomeRoast Digest


Topic: Caf Grumpy Visit -- Ethiopia Bale (12 msgs / 427 lines)
1) From: Michael I
I'm not labeling this OT, though you may think it is.  Oh well.
I went to the Chelsea location of Café Grumpy in NYC last night, after
having been very frustrated at Everyman Espresso in Union Square on the
previous night (formerly the other 9th St Espresso location -- the
frustration was due to the barista announcing to the line, which =
included
two people, at 8:02, that no further espresso would be served, although =
we'd
each waited in line for 10 minutes -- grrrr...).
Anyway, I went to Grumpy a bit earlier in the evening, around 6:30.  Had =
a
SO Yirg shot first, which was syrupy and absolutely delicious.  Then =
looked
over the rest of their offerings and talked with the folks there.  They =
had
a Ethiopian from the Bale region (where?), called Arena Selection One.  =
I
got the backstory -- apparently the owner of a particular roaster in =
Denver
went to Ethiopia and brought back some 200 lbs or so of this coffee, =
which
was essentially all of it.  And when I say he brought it back, he =
apparently
brought back the unprocessed cherries.  On the plane.  And processed =
them in
Denver.  By hand.  Maybe just good salesmanship, but so I was told.
Of course I had to get a cup of that.  The other item of note is that =
Grumpy
runs two Clovers -- I had a cup of Yirgacheffe from one once that was an
absolute lemon bomb, making me realize what was actually meant by citric
taste, which is not at all there to that extent in anything I've =
roasted.
So my Ethiopian Arena experienced the dance of the Clover, and what came =
out
was absolutely wonderful.  I don't normally gush about particular =
coffees,
but this one was really something different than I'd tasted before.  It =
had
a very tea-like taste to it, pretty astringent, but had tons of fruit =
smell
and taste, especially strawberry.  Really delicate, and pretty acidic, =
but
great.  
Unfortunately it doesn't sound like anything we'll ever likely see =
greens
for, but it was good while it lasted, and I thought I'd share.
Oh, and it was lightly roasted.  There, on topic.
-AdkMike

2) From: miKe mcKoffee
Coffee, brewing and otherwise, On Topic all the way IMNSHO. FWIW the
Yirgacheffe Kochere Tom had sounds very similar in the cup if treated
properly from roast to cup. I'd suspect the Bale would or could be =
similar
in the cup to good IMV DP or similar Ethiopian Region DP. IMV quite the
fantastic sweet balanced bodied fruit bomb with great hints of =
traditional
Yirgacheffe floral and citrus notes. A "coffee candy" coffee if there =
ever
was one. (IMV happened to be our "House" Press Brewed Koffee of the day
today:-)
Man would love to have a Clover for the Kafe, but another $10k brewing
device just isn't in the picture for a spell!
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I =">http://www.mcKonaKoffee.comURL 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/
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after
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3) From: raymanowen
" ...the owner of a particular roaster in Denver went to Ethiopia and
brought back some 200 lbs or so of this coffee, which was essentially all o=
f
it.  And when I say he brought it back, he apparently brought back the
unprocessed cherries.  On the plane.  And processed them in
Denver.  By hand.  Maybe just good salesmanship, but so I was told."
I know John, of Baroness Coffee who is Ethiopian and had his own roaster an=
d
shop near the former Rocky Mountain Arsenal. Maybe he's expanded his sphere
of influence??
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Dec 5, 2007 8:16 PM, Michael I < mirrera> wrote:
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ings
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4) From: Mike Chester
miKe,
How did the kafe' do in the storm?  From the reports on TV it sounded like 
it and your home were near "ground zero."  Sounds like you did OK since I 
don't imagine you would have a coffee of the day if you were flooded.  :>}
Mike

5) From: Michael I
While I have no doubt that the IMV has the potential to be that kind of =
cup,
my roasts of it brewed in the press pot haven't come close to that.  I
realize that the Clover has something to do with it, but in my =
conversations
with the folks at Grumpy, they say that press pots of it taste pretty
similar, if updosed, though not quite as clean (of course).  So the =
problem
lies in the roast.
I always go into good shops to calibrate my taste on the espresso side, =
so I
can see how far I have to go to be pulling really great shots.  The good
news is that my shots can stand up to most others pretty well.  I don't
calibrate on the brewed coffee nearly as much, but I guess I realize =
that I
should be.  My roasts have a way to go, but at least I have something to
shoot for (and about 8 lbs. of IMV left -- maybe I need more...).
Oh, and during the conversation with the guys behind the counter, I
mentioned that I homeroasted, and was asked "Do you buy from Sweet =
Maria's?"
Of course I replied in the affirmative, and he had only good things to =
say
about Tom.
I know they've been mentioned on the list before, but, as you can tell, =
I'm
a fan of Grumpy.  It's worth a special trip next time you're in the City
(location in Bklyn, too).  Ok, done shilling.
-AdkMike

6) From: miKe mcKoffee
Your IMV challenges may be in the roast and also may be in the Press
brewing. I brew with just off boil 208f water into pre-heated Press =
which
helps bring out the acidity instead of the oft overly body heavy low =
toned
Press pot yield. FWIW use 8g per 5oz water, med-fine grind for 3 minute
infusion, Swiss Gold filtered after plunge to reduce sludge.
Roast wise I'll say it again: it's easy to turn beans brown, it takes a =
life
time to make each bean sing their sweetness songs! 
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I =">http://www.mcKonaKoffee.comURL 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/
<Snip>

7) From: Justin Marquez
If he brought them in as he said, then he lied to US Customs, 'cause
normally they wouldn't have let him bring in viable seeds. That is a
question specifically asked on the little form you fill out and present to
them. At least it was on the one I filled out in October upon returning form
the UK.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Dec 5, 2007 10:30 PM,  wrote:
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8) From: Allon Stern
On Dec 6, 2007, at 10:41 AM, Justin Marquez wrote:
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viable seeds?http://www.sweetmarias.com/growingcoffeeathome.htmlAccording to Tom, it is possible sprout processed green coffees,  
though with a high failure rate.
I think most customs place restrictions on WHICH seeds are allowed,  
and "unidentified seeds".
Coffee is certainly identifiable, and, based on the coffee trade, is  
likely not prohibited.
Anyone here have a coffee tree? (Looking more for the pot-bound  
plants, not for folks who live in coffee country already ;)
-
allon

9) From: Brett Mason
Hi Allon,
If the coffee were still in the cherry, it would look like a plump or dried
fruit, and nothing like the green coffee we get from Tom...  That's what was
meant by "viable seeds", as nothing in the process would preclude such seeds
from being planted, sprouting and then growing...
Cheers,
Brett
On 12/6/07, Allon Stern  wrote:
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-- 
Cheers,
Bretthttp://homeroast.freeservers.com

10) From: Allon Stern
On Dec 6, 2007, at 12:27 PM, Brett Mason wrote:
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Of course, and my comment was meant to show that  processed green  
coffee just like we get from Tom can also be considered "viable  
seeds", since you can sprout them (albeit with difficulty).
-
allon

11) From: Angelo
I'll put in my plug for Sicaffe coffee shop on Lexington Ave and 70th=
 Street.
I was on that group tour of the downtown coffee 
shops and I can honestly say that none of those 
places we tried compared to Sicaffe. Of course, 
taste is a very subjective thing...
A
At 12:15 AM 12/6/2007, you wrote:
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 cup,
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 conversations
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 I
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 Maria's?"
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 before.
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12) From: Michael I
This is a multi-part message in MIME format.
Yeah, the more I thought about it, the more unlikely it sounded.  I =
asked
the guy there if he meant that he brought them home in parchment, and he
said, “No, the whole cherries”.  I don’t doubt that he =
air-freighted them
back, but it couldn’t really have been the just-picked cherries.
 
-AdkMike


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