HomeRoast Digest


Topic: Whirley-pop, roasting coffee with parchment on it. (3 msgs / 55 lines)
1) From: Tom & Maria - Sweet Maria's Coffee
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I think it's probably fine. We have an interesting project coming 
this next year which might be great for stovetop poppers and such, 
since the drawback is always with scorching the coffee. We are 
getting some small producers to offer us green coffee still in the 
parchment, which will store well and will avoid scorching and tipping 
when roasting with a conduction-type roaster (stove popper, cast 
iron, wok, etc). What I have found is that with a really good acidic 
high grown coffee that was prepared very carefully, you can go ahead 
and grind it with the parchment layer on, brew it, and the result is 
a very unusual full-bodied cup of coffee. It has a soft cocoa tone to 
it, and you need a bright coffee so the flavor balances out the cup. 
Anyway, look for this is a few months.
Tom
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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2) From: gin
Tom:
sounds great. I can't wait. I really enjoy the funky coffee. The tastes are wonderful
for cafe cremas.
ginny
---- Tom & Maria - Sweet Maria's Coffee  wrote: 
<Snip>
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3) From: Bill
Can the parchment-coffee be roasted using other means, or is it conduction
only?  sounds pretty cool!bill
On Tue, Mar 4, 2008 at 2:50 PM, gin  wrote:
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