<Snip> this format, some or all of this message may not be legible. Lets see which will I be able to attend, afford, learn the most from the most people and do it this year? There is this one in Portland later this month with Ken of many book fame that I would love to attend. Coffee Cupping, Evaluation and Sensory Description [2 Days] A beginning through advanced level, hands-on, in-depth workshop on coffee cupping, evaluation and sensory description. Cost: $975. per student OR Here on this list with all of you and the great roasted coffee of Tom? Kenya AA Nyeri - Gachatha Coop A beginning through advanced level, hands-on, in-depth as we want to make it, evaluation and sensory description. Cost: Coffee one pound $9. plus shipping. I know that this weeks will be just a dry run because we didn't plan it out real well. Its sort of last minute etc etc. I also know that we all roast greens. I think we could be on to something however and I hope we can use this week to plan out a way to do it once a month. Jim mentioned to me that it could then be planned in with the 12 pounds many already order. Shipping wouldn't be so high etc. etc.. I can't wait to get started!! This week I have already enjoyed learning about the care and interest Tom used on this coffee. I will like Lynne, learn what Tom really means by City roast. I will be tasting the same exact coffee all of you can! I personally am very excited. I really hope that a number of you that have roasted and worked on a higher level will join in. This is what I hope to do and do well this year. Knowing that I will get mine after everyone else (its that WY thing) I hope that as soon as some of you get yours you will start. Also some of you that have done it a lot maybe you could start us off with a plan of attack---- If you were to teach this how would you go about it? treshell
I learned a lot from Dennis' organized coffee blend swap several days ago. Shipping would wipe me out before too long, but will soon be able to charge it all to a business/ educational account. Let me tell you- it was my last hope of getting excellent coffee. Mike Holland will say that he's new to coffee roasting and blending- Ha, Ha, Ha, Ha,Ha, Ha,Ha, Ha,Ha, Ha- Ho, Ho, Ho, Ho, Ho, Ho, Ho, Ho, Ho, Ho. That's good! Now I know my Celtic Critic's expression when she tastes really good coffee, Heh, heh. We'll have to set up a Cupping, Evaluation and Sensory Description form at the C Note! Buy one 16oz Steinway mug of coffee and turn in an evaluation survey for $1 refund, unless there's a Jazz group or Big Band playing. Vast ideas, but the plans are only half that big, so far. Cheers, Mabuhay -RayO, aka Opa! I just want to roast... On Jan 8, 2008 3:31 PM, Treshell wrote: <Snip>
Treshell, Now, now, it's not the Wyoming thing. I get my shipments in three days. It's crazy. That's the beauty of living in Cheyenne at the junction of I-25 and I-80 (not many other things to describe as beautiful here on the edge of the Great Plains!!!). So it's not that it takes forever to get SM packages to Wyoming, just to the rural parts!! Enjoy the Kenya!Bill On Jan 8, 2008 6:15 PM, wrote: <Snip>
I got my package of pre-roasted Kenya AA Nyeri - Gachatha Coop - think it was Friday. Been in a bit of pain, and for some strange reason it's been localized on my hands. This has been really p#@$@ing me off, since writing is second only to reading for me (I literally have several cheap reading glasses around the house, in various pocket books, and in my coat, just so I will never be caught unable to read. I feel the same about typing on my computer. So I've been in a nasty mood all weekend, less because of the pain - more for the fact it's preventing me from doing something I both enjoy and need to do! But I'm better today (hooray!), and even am surviving being snowed in with the two sons. So here I am... typing away, watching the little sparrows perched on the snow covered azalea bush outside my window - and enjoying this wonderful Kenya experience. I wish I was better at this - Tom mentions descriptions of orange peel, grapefruit, winey and candy-like sweetness. I pick up the sweeter flavor, and there is a sharper, bright flavor. He also says it's a clean cup - now I would say that I taste a chocolate-like flavor... but that's from someone who usually would say, "Hmm - I taste - coffee. But good coffee - great coffee, in fact.. but definitely coffee." Anyway - thanks so much, Tres! Lynne
Talking to myself here - forgot to add - I have been sharing these beans. Took some to a dear neighbor - she loved it so much, she made a second FP pot for herself (she lived in Paris for a year, some time ago, so I imagine she experienced good coffee there), and my son loved this also. I also feel proud that I really nailed it when I roasted a Kenya before Christmas - don't think they are the easiest to roast, but that one was great. The downside - it was my Christmas roast, which no one sampled because of our little, dysfunctional family antics..but on the upside, I had some good coffee afterwards. This one is great. Glad I had the chance to sample it. L.