HomeRoast Digest


Topic: OT Holiday offering reminder/ artist? (14 msgs / 393 lines)
1) From: Treshell
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this format, some or all of this message may not be legible.
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2) From: John Despres
This is a multi-part message in MIME format.
Yes, indeed it is. I've known Rita for 15 years and never knew she had a 
website.
Good work, and thanks, Treshell.
JD
Treshell wrote:
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-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

3) From: Homeroaster
Well, to follow up on what someone else said recently on this list, "we meet 
amazing people here".  This afternoon, when I got home from work, there was 
a box waiting about the size I'd expected for a mug and a bag of maple 
sugar.  Sure enough, it was from John Despres.  When I opened it, I noticed 
that John was not leaving anything to chance with his packaging.  Stiff 
styro board, cut meticulously to fit around the most beautiful and 
aesthetically pleasing mug I have ever seen.  It is a true work of art and 
feels perfect in my hand.  I now have a new favorite mug.  Thank you John.
As for the maple sugar, again, I am at a loss for words.  The first taste 
sent my mind reeling, thinking that my next homebrew NEEDS maple sugar!  A 
yummy, espresso stout with maple sugar, aged a bit on charred bourbon oak 
might just be a winner.  Now I need to find out how to make maple sugar or 
how to buy a larger quantity, since this stuff won't make it to the start of 
my next batch of homebrew.
Once again, thanks John, and please tell Rita that she is an incredible 
artist.
*********************
Ed Needham
"to absurdity and beyond!"http://www.homeroaster.com*********************

4) From: Michael Wascher
Got it!
Thanks John. This is a beautiful mug. Just the right size & heft. Enough
heft that it'll keep my coffee nice & hot if I preheat the mug with hot
water. And I love the color. A dark brown, with highlites of dark coffee to
almost black.
And thanks for the maple sugar. I took a taste, the flavor is almost too
strong. It needs to be added to something else. I rarely use sweetner,
occasionally a bit of sugar in espresso. What bean do I use for espresso
that will harmonize with maple sugar?
--MikeW
On Dec 17, 2007 4:49 PM, Treshell  wrote:
<Snip>
-- 
"When I was a boy I was told that anybody could become President. Now I'm
beginning to believe it." --Clarence Darrow

5) From: John Despres
Great, Mike. I'm glad it got there safely and you like it.
As to the maple sugar blending with specific espresso beans, I have no 
idea. I'm not an espresso maker. I'll buy a shot from only one place in 
town, and I don't have a machine or the $$ to buy a good one.
We'll have to rely on some of our more learned members here for that answer.
Me, I eat the maple sugar as is. I don't sweeten coffee, so the 
connection to maple sugar doesn't exist at my house.
Enjoying Christmas Eve with a cup of El Salvador Cup of Excellence - 
Bella Vista. Breakfast tomorrow will be some Aida's Grand Reserve.
Merry Christmas, everyone!
John
Michael Wascher wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182http://www.sceneitallproductions.com

6) From: Brian Kamnetz
John,
Do you mind saying which place in town you buy espresso shots from?
Thanks,
Brian
On Dec 24, 2007 5:53 PM, John Despres  wrote:
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7) From: Michael Wascher
I should've roasted some Monkey Blend since I'm home all week.
I had Guatemalan Blue Quetzal Bourbon in a press pot this morning. Have
Sumatra Mandheling, Sumatra Gayo Mountain, and Yemen Mokha Sana'ai roasted.
I haven't tried any of them as SO espressos. Any suggestions from folks?
I have an estro profi espresso machine. Far from the best machine but the
result is still better than anything I can get locally, unless I travel into
NYC or Philly. A couple purchases on EBay, some parts, a bit of time & some
helpful advice from the list and I have an under $100 espresso
machine/grinder combo.
On Dec 24, 2007 5:53 PM, John Despres 
wrote:
<Snip>
-- 
"When I was a boy I was told that anybody could become President. Now I'm
beginning to believe it." --Clarence Darrow

8) From: Sandra Andina
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I used to have a Profi, and it lasted a very looooong time. Only  
reason I finally gave up on it was that the pump went and the burrs  
dulled (and I couldn't replace them) after more than five years.  Ask  
Paul Goelz how he was able to split-wire the steaming from the brew  
circuits on his Vapore (the Profi sans grinder)--he served me a cappa  
made on it with Yemen Mokha Sana'ani and it was yummy.
Meanwhile, I'm going to wait till Behmor's smaller-gauge mesh drum is  
in stock before I try my hand on the Yemen (as well as more Horse), as  
most of the Yemen is SO small that I will lose more than a third of a  
lb., unless I haul the SC/TO back out again or use the i-Roasts (all  
of which will require relocating the smoke detectors temporarily, a  
major pain).
Merry Christmas,
Sandy
On Dec 24, 2007, at 5:30 PM, Michael Wascher wrote:
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Sandy Andina
www.myspace.com/sandyandina
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I used to have a Profi, and it =
lasted a very looooong time. Only reason I finally gave up on it was =
that the pump went and the burrs dulled (and I couldn't replace them) =
after more than five years.  Ask Paul Goelz how he was able to =
split-wire the steaming from the brew circuits on his Vapore (the Profi =
sans grinder)--he served me a cappa made on it with Yemen Mokha Sana'ani =
and it was yummy.Meanwhile, I'm going to wait till Behmor's =
smaller-gauge mesh drum is in stock before I try my hand on the Yemen =
(as well as more Horse), as most of the Yemen is SO small that I will =
lose more than a third of a lb., unless I haul the SC/TO back out again =
or use the i-Roasts (all of which will require relocating the smoke =
detectors temporarily, a major pain).Merry =
Christmas,Sandy
On Dec 24, 2007, at 5:30 PM, =
Michael Wascher wrote:
I = should've roasted some Monkey Blend since I'm home all week. I = had Guatemalan Blue Quetzal Bourbon in a press pot this morning. Have = Sumatra Mandheling, Sumatra Gayo Mountain, and Yemen Mokha Sana'ai = roasted. I haven't tried any of them as SO espressos. Any suggestions = from folks? I have an estro profi espresso machine. Far from the = best machine but the result is still better than anything I can get = locally, unless I travel into NYC or Philly. A couple purchases on EBay, = some parts, a bit of time & some helpful advice from the list and I = have an under $100 espresso machine/grinder combo. On Dec 24, 2007 5:53 PM, John Despres <john= com> wrote: Great, Mike. I'm glad it got there safely = and you like it. As to the maple sugar blending with specific = espresso beans, I have no idea. I'm not an espresso maker. I'll buy a = shot from only one place in town, and I don't have a machine or the = $$ to buy a good one. We'll have to rely on some of our more = learned members here for that answer. Me, I eat the maple sugar = as is. I don't sweeten coffee, so the connection to maple sugar = doesn't exist at my house. Enjoying Christmas Eve with a cup of = El Salvador Cup of Excellence - Bella Vista. Breakfast tomorrow will = be some Aida's Grand Reserve. Merry Christmas, everyone! = John Michael Wascher wrote: > Got = it! > > Thanks John. This is a beautiful mug. Just the right = size & heft. > Enough heft that it'll keep my coffee nice = & hot if I preheat the mug > with hot water. And I love the = color. A dark brown, with highlites of > dark coffee to almost = black. > > And thanks for the maple sugar. I took a taste, = the flavor is almost > too strong. It needs to be added to = something else. I rarely use > sweetner, occasionally a bit of = sugar in espresso. What bean do I use > for espresso that will = harmonize with maple sugar? > > --MikeW > > On = Dec 17, 2007 4:49 PM, Treshell < = treshell > <mailto:treshell>> = wrote: > >         I've been caught up = in all the offerings here, so I've decided >       =   to add yet another. >         It's not = coffee, but a cup. I have designed a cup, well, big >   =       ole mug, with pottery artist Rita = Shields > >         So is this the = artist? >         http://www.khnemustudio.com/ArtistRitaShields.html>>         = treshell > > > > > > -- > = "When I was a boy I was told that anybody could become President. = Now > I'm beginning to believe it." --Clarence = Darrow -- = John A C Despres Hug your kids 616.437.9182 =http://www.sceneitallproductions.com/>=homeroast mailing list">http://www.sceneitallproductions.com< =http://www.sceneitallproductions.com/>=homeroast mailing list http://lists.sweetmarias.com/mailman/listinfo/homeroast= To change your personal list settings (digest options, = vacations, unsvbscribes) go to http://sweetmarias.com/maillistinfo.html#personalsetting=s
-- = "When I was a boy I was told that anybody could become President. = Now I'm beginning to believe it." --Clarence = Darrow Sandy Andinawww.myspace.com/sandyandina = --Apple-Mail-21--952682932--

9) From: Michael Wascher
Thanks Sandy, tomorrow morning it's a Mokha San'ani Americano with maple
sugar for me!
On Dec 24, 2007 8:15 PM, Sandra Andina  wrote:
<Snip>
-- 
"When I was a boy I was told that anybody could become President. Now I'm
beginning to believe it." --Clarence Darrow

10) From: Bryan Wray
One of my favorite SO is Sumatra Classic Mandheling, had two doubles today actually.  I prefer this one as a normale, not a ristretto, I find, which is unusual for me, normally I like everything 'stretto, but not this one.  YMMV, but it's one of my favorites.
-Bry
 
Bryan Wray
NaDean's Coffee Place/
Dino's Coffee Lounge
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
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11) From: Brian Kamnetz
Bry,
I've had only a few shots of espresso, and have never had a ristretto,
so I am greatly looking forward to my visit to Dino's on Wed. My
sister will be with me, and she is even less familiar than I am with
the dark side. So maybe she and I can split some shots, so that we are
able to taste several without getting way more buzzed than we enjoy.
See you Wednesday!
Brian
On Dec 24, 2007 8:39 PM, Bryan Wray  wrote:
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12) From: Michael Wascher
It's Christmas morning here. Jean & I stayed up late, opened our presents to
each other just after midnight. I'm up early to start dinner,well, once I
get myself started.
The Sumatra Classic Mandheling (roasted well into 2nd crack) was awesome as
a SO Americano. It had a velvety mouthfeel that just permeated the entire
palette. I had a few sips before even bothering to notice that it tastes
good too! Sorry John, no sugar for this one. It was perfectly balanced cup.
The Mokha San'ani turned out less well. I roasted this bean to just barely
into 2nd, and the roast is a bit uneven. The shot was slightly bitter,
flavors were a bit flat. Good potential but a slightly darker roast next
time. But, a bit of the maple sugar (a half teaspoon sized chunk) really
helped this cup. A touch of sweet to balance the bitter notes and another
layer of flavor. I'm not a fan of syrups & such but the complexity of the
maple merged well with the flavors of the coffee.
I'm off, time to start the pies!
--MikeW
On Dec 24, 2007 8:39 PM, Bryan Wray  wrote:
<Snip>
-- 
"When I was a boy I was told that anybody could become President. Now I'm
beginning to believe it." --Clarence Darrow

13) From: Bryan Wray
Start building your tolerance now, I have I think 7 different SO right now that are peaking (days 3,4,5, and 6) right now so there will be lots of tasting to go around.  I only have two that do any good with milk, so I don't know if that will be a problem or not, but our house blend does well with milk.  I am looking forward to your visit!
-Bry
 
Bryan Wray
NaDean's Coffee Place/
Dino's Coffee Lounge
Kalamazoo, MI
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens.
       
---------------------------------
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14) From: Brian Kamnetz
Bry,
My sister and I are looking forward to our visit to Dino's. I don't
think the milk thing will be a problem; just this morning my sister
noted that she likes my coffee black (Mexico FTO Oaxaca Pluma, City +
on 12-18-07, 18 grams for a 12-oz pour-over mug), thought she
otherwise cuts her coffee with milk. I think I mentioned that I am a
bit sensitive to caffeine, so my sister and I will probably want to
split each thing you are able to share with us tomorrow. I'd love to
sample as many things as possible.
See you tomorrow!
Brian
On Dec 25, 2007 10:31 AM, Bryan Wray  wrote:
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