HomeRoast Digest


Topic: Vietnamese and Bugisu coffee (6 msgs / 110 lines)
1) From: Zara Haimo
This is a multi-part message in MIME format.
A good friend just returned from part of a round the world trip with two =
packages of coffee she picked up for me - both roasted within the last =
few days, so they may even be drinkable.  
One is from Hanoi and has a handwritten label that says it is 500 grams =
of "Highland Special".  The printed label says "Rang Xay Ca Phe Gia =
Truyen" "Cafe Hue" "Robusta" "Weasel" "Arabiga-Culi".  I think I'd =
better duck before I ask this, but does anyone have any idea what this =
might be?
The other is a pound of "Bugisu" from Mbale, Uganda, "grown on the =
slopes of Mt. Elgon where Uganda meets Kenya".  I had a really good =
Bugisu from Tom about a year ago, so there's some chance this may be ok.

2) From: Brett Mason
You have pot-luck from two coffee-growing regions.  The second sounds
more promising, but you never know.
Maybe they both are their best-in-class...  So please report back on
the results!
Brett
On Dec 16, 2007 7:48 PM, Zara Haimo  wrote:
<Snip>
-- 
Cheers,
Bretthttp://homeroast.freeservers.com

3) From: Zara Haimo
<Snip>
I tried the Vietnamese coffee this evening as an espresso shot.  It didn't 
taste like burnt rubber, so I don't think it was robusta.  I doubt if it 
would have made it into Tom's offerings, but after I added plenty of steamed 
milk, it tasted a bit like chocolate and was very drinkable.  The roast 
looked pretty even and wasn't burnt or oily.  The beans were unusually plump 
and round, not peaberries, but not as long and oval as most beans I've seen. 
I have no idea what variety they might be.
I'll give the Bugisu a try tomorrow.

4) From: raymanowen
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5) From: Frank Parth
Hi, Zara,
My suspicion is that Vietnamese coffee is best brewed in a Vietnamese drip coffee maker, like the one shown here:
I first saw these when I went to Saigon (excuse me: Ho Chi Minh City) last summer. It took some fiddling with the 
grind, but I eventually got it to make reasonable coffee. The coffee traditionally is cut with milk.
Frank Parth
<Snip>

6) From: Zara Haimo
Last night I transferred the Vietnamese coffee into some mason jars, but 
left the bag it came in out on the counter.  This morning when I walked into 
the kitchen, the smell of chocolate was almost overwhelming.  I made a latte 
with the beans and the chocolate taste was dominant again.  I don't have a 
Vietnamese drip coffee maker, but will have to get one now as that is 
probably the right match for these beans.


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