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Topic: spin on grill roasting Carlo DiRuoco (Mr. Espresso) (2 msgs / 56 lines)
1) From: Treshell
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My grinderąs name is Carlo because it came from him.  He retagged the
Obel-EB for his use when he was doing a lot of cafes if I understand it
correctly.  The fact that he liked them well enough to use them is why I go=
t
the Obel-EB.  The back of mine says Mr. Espresso:>  I still havenąt tried
his coffee however.  I am interested in the oak  -  wood idea of roasting?
How did it change the flavors and are there some coffees that might even be
better for the use of wood.   The Pecan sounded  mild and nice?
treshell

2) From: Robert Yoder
It's great that you named your grinder after Carlo, Treshell!  The beans I =
used to buy from Mr. Espresso were proprietary blends; I was not yet homero=
asting, and I cannot really say how the Oak affected the roast flavor.  I k=
now that 11 oz bags of his stuff are available at local markets, but I'm in=
tent on learning roasting for myself (not to mention that a 3.2 oz roast la=
sts me well over a week, so an 11 oz bag would stale before I used it up). =
 
 
If I ever get a handle on the Behmor fifth-pound roasts, I will then hope t=
o learn about blending!
 
I bought on of his marked Obel's but it was simply too much grinder for my =
situation, and sold it.  No question of its ability, for sure!
 
robert yoder
 
 
Subject: Re: RE: +spin on grill roasting Carlo DiRuoco (Mr. Espresso)From: =
treshell: homeroast: Thu, 10 Jan 2008=
 13:33:31 -0700
Carlo DiRuoco (Mr. Espresso) uses Oak and roasts long and slow.  I used his=
 coffee for a long time, especially the Gold Medal Blend, which IIRC, he to=
ld me has no Columbian).  It was his style of roasting that caused me to tr=
y to lengthen my roasts. My grinder’s name is Carlo because it came from =
him.  He retagged the Obel-EB for his use when he was doing a lot of cafes =
if I understand it correctly.  The fact that he liked them well enough to u=
se them is why I got the Obel-EB.  The back of mine says Mr. Espresso:>  I =
still haven’t tried his coffee however.  I am interested in the oak  -  w=
ood idea of roasting?  How did it change the flavors and are there some cof=
fees that might even be better for the use of wood.   The Pecan sounded  mi=
ld and nice?treshell
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