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Topic: Ohana! (19 msgs / 451 lines)
1) From: Jerry Procopio
When miKe offered up his Ohana Blend for sale online last week I thought 
  "what the heck,why not?"  Other than the Holiday coffee exchange and a 
Tradition that I won, I haven't tasted anyone else's coffee for quite a 
while, so I ordered a pound.  I wasn't expecting it to arrive until 
Thursday but it arrived in Wednesday's mail.  It came nicely packaged in 
a 1# sealed one-way valve bag with miKe's label on it showing a roast 
date of 3-1-08.  He had stated in his offering not to even think of 
pulling shots with it until the 7th day which will be Friday, so after 
squeezing the bag and admiring the aroma from the one-way valve I placed 
the coffee in my coffee cupboard.
Frankly I was giving myself a caffeine break today after overdoing it 
yesterday and had made a pot of Carmen Estate Decaf and and then later 
cappos with the same roast right after lunch.  Well, by 5pm I couldn't 
take it any longer.  I asked Mickie if she wanted another cappo.  She 
said "Yes, if you are going to make it with that coffee that came in the 
mail".  This was a surprise since she is not usually so adventuresome. 
   So I gound, tamped, flushed the Bric, (missing my temperature surf) 
and pulled a 204F 1/2 oz. shot in 45 seconds.  Not my best barista 
performance.  So I made a grinder adjustment and repeated the process 
and this time the Bric pulled through for me.  On target at 201.5F and 
just barely less than 2 oz. before blonding at 24 seconds.  I should 
have taken a picture.  What a beauty!  But how will it taste?  Remember, 
this needs another 2 days of rest according to miKe.  I was expecting 
sharpness, maybe even bitterness.  Ohana is roasted about 1/2 shade 
darker than I roast for espresso so I was silently thinking "I hope this 
doesn't taste like Starbucks" (please forgive me miKe).
First taste - Wow!  How do you spell Velvet?  I don't know what beans 
are in Ohana, but there is a wonderful marriage of a mellow earthiness 
and subtle brightness with a lingering undertone that is somewhat like a 
cocoa fruitiness - not in a way that jumps out at you but the way you 
"almost" taste raspberry in a good red Zinfandel.  My my, this was nice. 
  Ohana is a winner in my book.  Congrats miKe!  It's in a 2 qt. mason 
jar and back on the shelf until day 7.  I can hardly wait.
JavaJerry
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2) From: neal
Wow, I haven't gone over to the dark side yet. But hearing this description
makes me want to. How does Ohana do brewed in a french press or pour over?
On Thu, Mar 6, 2008 at 12:54 AM, Jerry Procopio  wrote:
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ee.com
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3) From: miKe mcKoffee
I blush:-) Would you mind if I quote you? =
FWIW sometimes if Ohana pulled too young the first sip's early attack can be
a bit edgy from the Aged Sumatra element. Also with a bit more rest I'd
expect the fruit to be a bit more developed. =
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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4) From: Les
Java Jerry,
Velvet was my experience when Mike pulled a shot for me in Vancouver.  It is
a very smooth cup with more complexity than most espresso blends.  One of
the more balanced blends I have experienced that is still full and rich.  My
problem with Stumptown Hairbender is that it is very balanced but doesn't
have the richness that I like in an espresso.  I would rather have a few
sharp notes and have richness than something that has no liveliness at all.
Mike has hit a good balance.  I ordered both the USA and World Barista
Blends, and I think Mike's is better than both of them.
Les
On 3/6/08, miKe mcKoffee  wrote:
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5) From: Barry Luterman
Mine should come today. I'll only have to shelve it for a day or 2. As far
as Hairbender is concerned it's good but Monkey is far better. Feel like a
kid before his birthday now waiting for my pound.
On Thu, Mar 6, 2008 at 5:34 AM, Les  wrote:
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6) From: Floyd Lozano
Mine may have come today but (sadly?) will likely have been roasted
Tuesday, so will have to give it a wait.   If I get lucky and it's
prerested, then I will fire up the Gaggia, pull a shot, quaff, then
pass out (3 and a half hrs of sleep last night, not all in a row  -
got paged to deal with backup issues =(  ).  If not, then I may roast
some coffee for a friend of mine, and then pass out!
-F
On Thu, Mar 6, 2008 at 11:31 AM, Barry Luterman  wrote:
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7) From: Jerry Procopio
miKe,  I fear my words hardly did this fine coffee just service, but 
yes, of course you may.
ThanKs again for such a great creation.
Jerry
miKe mcKoffee wrote:
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8) From: Barry Luterman
Damn mine still didn't come today
On Thu, Mar 6, 2008 at 6:03 PM, Jerry Procopio  wrote:
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9) From: miKe mcKoffee
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Boo-hoo to you for living in Paradise!;-) But I woulda thunk it would have
made it by today. Heck two bags of Mountain Thunder I had shipped left on a
Monday FedEx "ground" and I received them Thursday. But then, USPS doesn't
guarantee a thing unless you pay boo-koo for Express Mail.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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10) From: neal
How does Ohana do brewed in a pour over, or in a FP?
Neal
On Thu, Mar 6, 2008 at 8:42 PM, miKe mcKoffee  wrote:
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11) From: John Despres
Hmmm. Funny you should ask, Neal. That's exactlly how I'm enjoying this 
splendid roast today - A French Press.
I didn't know what to expect, man this is good! I concur with Jerry. 
This is a subtly complex cup of coffee - not complex like an aged 
Sumatra, but very gentle, smooth flavors, mingling together. I cannot 
put a finger on a specific flavor. Very nice mouthfeel with maybe a 
light chocolaty aftertaste.
When it arrived, I was so excited I ripped into it and aeropressed a 
cup. This is the closest I'll come to espresso for a while as I don't 
have a machine. That was yummy, too! Maybe a bit premature, but I 
couldn't wait.
To everyone else who is still waiting - It's only getting better as it 
it travels. The extended travel time is in your favor!
I hope I can roast and blend like this someday. Thanks miKe.  I bow to 
the west in your general direction.
John
neal wrote:
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-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
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12) From: Allon Stern
On Mar 6, 2008, at 3:54 AM, Jerry Procopio wrote:
<Snip>http://www.radioactive.org/pix/ohana.jpgThe first shot had no tiger striping in the crema, but it was still a  
thick creamy shot, and very tasty.
I'd gone back to using the backpressure device on my Krups Espresso  
Novo 2000 which yielded far more consistent results, albeit at the  
cost of a few CSA points. I think I may have a Silvia in my future,  
at which point I think I'll make them back.
Second shot I tossed the backpressure device, dialed the grind a  
notch finer, and prayed that it wouldn't pour too fast. When I had   
first experimented with removing the backpressure device I found that  
I had to grind significantly finer than with, but since then, I've  
replaced the burrs in my grinder.
Well, that shot poured beautifully - tiger striping and all. 28 seconds.
Velvet is a great description, Jerry.
I get the earthy and cocoa fruitiness, but also a hint of caramel.   
There's a flavor in there I can't describe - I'm sure it'll hit me  
when I least expect it. But it is an exceptional blend. Bravo, Mike!  
It earns the distinction of crema-lickin' good!
Can't wait to see how it is with a little more rest on it!
-
allon
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13) From: Allon Stern
On Mar 7, 2008, at 8:24 AM, Allon Stern wrote:
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I still can't name the flavor - I get it most after taking a sip,  
then exhaling through the nose.
My office mate detects it too, but can't name it either. I need more  
vocabulary.
The best we can come up with is woody, or oaky.
-
allon
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14) From: Eddie Dove
Allon wrote, "I still can't name the flavor - I get it most after
taking a sip, then exhaling through the nose."
Reflux?
On Fri, Mar 7, 2008 at 8:52 AM, Allon Stern  wrote:
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15) From: Allon Stern
On Mar 7, 2008, at 9:55 AM, Eddie Dove wrote:
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Exhaling air through the nose, not the coffee.
-
allon
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16) From: Allon Stern
On Mar 7, 2008, at 10:02 AM, Allon Stern wrote:
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Got it! Stout! It tastes like stout!
-
allon
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17) From: Jerry Procopio
Over a month ago I reported my first impressions of miKe's Ohana (see 
below if you don't remember).  It truly is a lovely blend and the effort 
that miKe put into his research & development becomes obvious with the 
first sip.  Here's a little (overdue) update as I made my way through 
this wonderful pound of coffee.
My first impression, as I noted before, was "pure velvet".  This coffee 
was roasted for espresso and as such was a bit of a dark roast (my 
opinion is that it was about a FC++ but not quite to Vienna)yet there 
was none of the burnt taste that tends to overwhelm many dark roasts 
(i.e. *$).  I had to try this as a brewed cup so I made a few pots in 
the Technivorm, French Press and Chemex.  All three methods yielded 
pleasant cups, but clearly this coffee stands out when pulled as 
espresso so I tried a couple cups using the AeroPress.  This is probably 
the best coffee I have tasted thru the AP.
Well, I ended up with about 1/3 pound vac sealed in a jar and somehow it 
got pushed to the back of the cupboard while I was using other 
homeroast.  On March 27 I was looking for something and re-discovered 
the "forgotten" jar of Ohana.  Mind you this was roasted on March 1. 
Imagine my disappointment when I discovered this and thought I had 
wasted this much of such a great coffee.  I opened it and to my surprise 
there was no stale or rancid odor.  What the heck, the Bric was already 
heated up so I ground, filled the PF, leveled, tamped, temp surfed, and 
pulled a shot.  Grind was too course, I got a 15 second double.  I 
dumped without tasting, adjusted the grind, repeated the process, pulled 
a 26 second double at 202.  It certainly looked good enough - but looks 
can be deceiving.  My oh my!  What a wonderful shot.  Mellow.  Velvety. 
  Flavorful.  Lingering taste.  I've been known to consume a bit of fine 
cognac now and then and this is what it reminded me of.  MiKe, you 
should rename this coffee "Ohana XO"!  Great job, and thank you for the 
experience.
Jerry
Jerry Procopio wrote:
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18) From: Bill
Jerry,
thanks for the report!  I remember that when MiKe first posted, I was
swimming in tons of coffee (i think I had just ordered a SM roastmaster lb,
as well), and I said, "i should buy some when my coffee goes down!"  Of
course, I forgot... so your post is very timely!  I don't have a spro
matcheen, but I will do a FP and an AP with it.  I definitely want to try
it, especially after all of the good things people say about it.  THanks
again for the review!
bill
On Thu, Apr 17, 2008 at 12:44 PM, Jerry Procopio  wrote:
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19) From: miKe mcKoffee
Thanks for the Kudos Jerry. 26 days post roast, furthest out I've test
pulled is 21 days so great to hear it held up so well. (With good storage
method of course:-)
As may be recalled I mentioned not fully feeling ready to offer Ohana for
"review" at the time but put it "out there" anyway. Since that 3/1 batch
have continued "tweaking" Ohana element roast profiles. Last Thursday
evening's 4/17 session felt totally in the zone with the USRC. Just pulled
my first shot from the 4/17 batch. All I can say is I'm DONE tweaking all
six Ohana element profiles! (for now anyway:-) May well have been the best
developed 7 day rested Ohana shot I've ever pulled. Usually don't get this
excellent level of balance and definition until 9 or 10 days. Or maybe I
just nailed everything perfectly building and pulling the shot who knows,
didn't pull a 2nd shot of the batch yet. The linger is just too good to mess
with right now:-) But I can't call it a "Godshot" 'cuz I "expect" this kind
of shot from Ohana when everything is aligned! To be a Godshot has to hit me
up side of the palate with something new and unexpectly heavenly. (To be
perfectly honest pull shots all the time I once might have called a
Godshot.) Kind of funny, yesterday afternoon uncharacteristically got orders
for 4 back to back straight shots. Sometimes the hardest thing is smelling a
shot and then serving it instead of drinking it when they smell so good and
you just know how they'll taste:-) Fortunately about 30 minutes before those
4 straight shot orders I'd pulled myself a shot so still had an excellent
linger going.
Oh, FWIW this 4/17 batch shot pulled on the Bric' not at the Kafe on the
Linea. Another day or two left of previous batch before this batch hits Kafe
grinders.
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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