HomeRoast Digest


Topic: Saturday Cup (73 msgs / 1611 lines)
1) From: Ira Sender
From: Ira Sender
Date: 9/27/2008 9:31:59 PM
To: homeroast
Subject: Re: [Homeroast] saturday cup
 
Had the El Salvador Orange Bourbon roasted to City+ not quite FC, and rested
36 hours. Very nice. Definite sweetness as it cools with a bit of a tart
chocolate aftertaste.
                                                                       Ira
Sender 
 
--

2) From: Brett Mason
This morning's cup is a Sumatra Blue Batak, FC, Zass ground coarse,
and French Pressed, rich and sweet...  Roasted this almost two days
ago in my drum.  Rested it whil driving from Iowa to New Jersey.  Now
sipping on a balcony, looking over the woods, smelling the sea air,
and realizing I like vacation!
So what's in your cup today?
Cheers,
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3) From: Darliene Stanhope
My cup is Mokha Kadir, FC+, Zass ground, French Pressed, bold and pungent.
Just what I like on a gray morning.  I roasted this 6 days ago so it it just
coming into it's own.  I am sitting on my porch watching the osprey hunt on
the creek, and the purple martins building their nests in the gourds.  It is
a great day!
Darliene
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4) From: Bill
Brett,  good to hear that the snow has retreated enough in Ioway to uncover
the BBQ!
I drank an lifeless Panama for the first cup.  In hind sight, that should
have been the SECOND cup!!!  The next is either a Colombian Antioquia or a
Yemeni... this is probably the hardest decision of the day!!!
bill
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darlienestanhope> wrote:
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5) From: John Despres
I enjoyed a French Pressed IMV at FC+. Very nice, but I proved to myself =
I like this bean at City, maybe City +. I'm kinda missing the brighter =
notes. But, nonetheless, it's still a great cuppa!
In fact, I may have another...
John
Brett Mason wrote:
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6) From: Les
I am enjoying a quad cappo from a Mix of Columbian; Yemen; and  
Nicaraguan coffees post-roast blended.  This tops off a breakfast of  
fresh (flown in yesterday from Alaska) snow crab omelette and   
toast.  Last night it was a nice Press Pot of Yemen with  Fresh  
steamed Snow Crab; Portabella Mushroom Broccoli with Lemon Sorbet for  
desert.  Well, I am off to a work day at church.
Les
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7) From: Brett Mason
Now I am French Pressing a Costa Rica Dota - a Cedar Rapids
favorite....   Roasted it FC in the drum, just after the SBB
earlier...  Rested on the drive here as well...  Ground in the Zass,
water is almost off boil - I can't wait...  Now brewing in the
press...   Now done...  (time delayed wait, sped up for your
convenience...  Yummmmm!
Debbie & I just took a nice walk in the woods, near the golf courses.
Saw a few cardinals - you know the male hangs near the female - they
pair up for life (or something like that)...  Also a red-headed
woodpecker, a turtledove and some finches...  The courses are not yet
open, and it's really peaceful out here...
This is a nice Spring Break!
Brett
On 3/15/08, John Despres  wrote:
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8) From: Bill Goodman
Brett Mason wrote:
<Snip>
Enjoyed the results of my first roast, a Costa Rican Finca Too Miel, =
also French-pressed.  Roasted the beans Thursday evening--the first cup =
on Friday was harsh, but today's was much much better, and definitely =
benefited from the additional day's rest!
Bill
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9) From: Andy Thomas
Cappucino made with Liquid Amber. Roasted to FC, judging by the appearance, although I roasted it about a month ago and memory fails. Attempt at latte rosette also failed, but that's not unusual. Tasted great even after the extra-long rest.
----- Original Message ----
From: Brett Mason 
To: homeroast
Sent: Saturday, March 15, 2008 6:47:35 AM
Subject: [Homeroast] Saturday Cup
This morning's cup is a Sumatra Blue Batak, FC, Zass ground coarse,
and French Pressed, rich and sweet...  Roasted this almost two days
ago in my drum.  Rested it whil driving from Iowa to New Jersey.  Now
sipping on a balcony, looking over the woods, smelling the sea air,
and realizing I like vacation!
So what's in your cup today?
Cheers,
Bretthttp://homeroast.freeservers.comHomeroast mailing list
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10) From: Brett Mason
So - Bill - is it good enough to keep up with this passion?
Brett
On 3/15/08, Bill Goodman  wrote:
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11) From: raymanowen
"What's in your cup today?"
Nicaragua Matagalpa, as soon as I roast it. What a revolting development
last night- for my sleepy time parting shot, I only had 9g roasted.
I'm not so good at brewing double shots, and only half that good brewing
singles.
5 more minutes and this roast will be fresh and rested for 5 minutes. Just
cause I found my main stash and tamper...
Cheers, Mabuhay -RayO, aka Opa!
What's in your cuppa?
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12) From: Eddie Dove
Brazil Jacu Bird Coffee roasted last Sunday in the RK Drum to a City++.
Eddie
-- 
Stop telling God how big your storm is.
Instead, tell the storm how big your God is.
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sat, Mar 15, 2008 at 8:47 AM, Brett Mason  wrote:
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13) From: Bill Goodman
Brett Mason wrote:
<Snip>
Yes I think so!  But I have a way to go to perfect the popper 
technique--that first session was like a runaway train.  I might just do 
my thing to enhance the national economy when that rebate check arrives, 
and go straight to a Behmor. :)
Bill
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14) From: Barry Luterman
He's in
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15) From: Lynne
I want to go to Les' house...
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16) From: Chad Sheridan
Well, not quite morning...
Vacuum pot of Ethiopian blend of 5/8 Yirgacheffe and 3/8 Sidamo, both 
from Keffe Coffee.  I've been meaning to blend this ever since I first 
tasted the Sidamo, which has distinctive mocha notes, but lacks the 
mouthfeel I've come to love in this Yirg.  Combine the two, and it's a 
silky, mocha delight with some of the deeper chocolate finishing notes 
of the Yirg.  Both roasted to FC (450F) in a variac'd Poppery I.
Time for another cup!
--Chad
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17) From: Lynne
A wonderful cup of Zimbabwee Dandoni - tasts chocolatey to me, but then I
woke up w/what seems to be a sinus infection... only part of my taste buds
are still here.
(worst part of being sick..)
Lynne
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18) From: Barry Luterman
Come here we are having Poke and Poi
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19) From: John Despres
Yep. I agree; he's hooked.
Barry Luterman wrote:
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e:
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ee.com
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e.com
<Snip>
<Snip>
-- =
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Hug your kids
616.437.9182
Scene It All Productions 
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20) From: Edward Bourgeois
Brazil Poco Fundo SO Capp. Roasted about 10* before 2nd. with about 12
days rest. There's something special about this funky Brazil, lighter
roasted with plenty of rest.
waiting for spring in the northeast,
Ed B.
Ed Bourgeois aka farmroast
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21) From: Alchemist John
IMV - City roast.  2 days old, needs another couple but still damn fine.
At 06:47 3/15/2008, you wrote:
<Snip>
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AlChemist at large
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22) From: Allon Stern
On Mar 15, 2008, at 9:47 AM, "Brett Mason"  wrote:
<Snip>
Costa Rica Naranjo Caracol Peaberry, the last of the 1/2 lb from the  
sampler I got with my iroast. Roasted C+, 2 days rest, AP brewed,  
drank it in the car on the hour long drive to Gaithersburg, MD where I  
was running sound for a post St. Patricks day parade concert (yah,  
it's a few days early)
Now I'm home, the car is unloaded, and there's blue Batak in the  
roaster, at 436 degrees, just about there...446, first snaps of 2nd  
crack, and cool. Nice day on the porch; it roasted much faster outside  
in the 70 degree weather than it has in the basement all winter.  
Wonder how I'll slow down my roasts later in the year.
-
allon
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23) From: Tony R. Erne
New to roasting coffee, and always heard Hawaii Kona was good and to try
some.  I roasted using the pre set #1 and stop it at 3 mins to go.  The
coffee was just starting to show a hint of oil on the surface of few beans.
Buy the time I got the coffee cooled down the bean was a med-dark brown with
a mild shine to the surface of the bean.
As to using the timer and figuring the best times, I'm just working on that,
but found If I watch the beans and stop the process for cool down.
After the first crack and heading into a second crack by color  works out
really nice for the coffee bean color.

24) From: Bill Goodman
<Snip>
I have to do something with the SM sampler I just bought! :)  Will be 
fun to bring home roast to work and to family gatherings as well.
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25) From: Brett Mason
Sorry Tony - likely went too hot ont he Kona.  Will be good.
Great comes when you dial it down some...
Brett
On 3/15/08, Tony R. Erne  wrote:
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26) From: John Despres
Not only hooked, it looks like Bill's ready to show off the wonders of =
fresh roasted Sweet Maria's coffee!
Welcome to the fun, Bill!
John
Bill Goodman wrote:
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<Snip>
<Snip>
e.com
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27) From: Floyd Lozano
Kenya AA Nyeri - Karatina, City+, RK roasted on 3 days rest, drip
brewed.  I bought the coffee to try, thinking I wouldn't like it a
lot, and of course I do, but only got 2 lbs and now it's gone ;)  Not
that I don't have a wide selection of coffees to go through but still,
what a nice coffee that turned out to be.
-F
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28) From: Bill
Afternoon cup was Colombia Antioquia, C+ and FC blend, 5 days rest.  Nice
bittersweet Colombian flavor.  great lingering aftertaste.  Bought this to
roast for some friends, don't love it love it, but it's good for what it is.
bill
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29) From: Bill
So, what's in your cup today?
I'm drinking the Kenya Nyeri AA-Kiamaina that I brewed in a vac with a glass
rod.  Nice easy cup.  Got back from a conference and roasted up some in the
Freshie last night, so it's on about 11 hours rest.  I think that the
flavors are still emerging.  It seems like a nicely acidic cup right now,
but it's still kinda hot.  I gotta get this posted because my day is about
to begin.  Tom's notes say that it really blossoms as it cools, so that will
be nice.
Drank dreck coffee all week, it's amazing to be back to a cup with some
acidity that just rocks.  Nice offering, Tom!
what's in your cup?
bill in wyo
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30) From: jdespres
I'm drinking a FP cup of Kirkland Special Blend from Costco. Hmmm, not so
great - it ain't rotten, but not great.
I'm in Mexico City and
in the one full day here, have already had coffee experiences from
undrinkable to Kirkland. I'll post ch more upon my return to the
states.
Tomorrow begins a quest for something spectacular.
In the mean time, I dream of my fresh roast awaiting me 1n the
freezer at home.
John
<Snip>
cup today? 
<Snip>
brewed in a vac with a 
<Snip>
back from a conference and roasted up some in 
<Snip>
Freshie last night, so it's on about 11 hours rest. I think that the 
<Snip>
now, 
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my day is about 
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blossoms as it cools, so that 
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a cup with some 
<Snip>
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31) From: Michael Mccandless
Guatarar.
The last of the roasted Ocana topped off w/ a dash of Harar to fill the
measure.
What a great way to start a weekend.
McSparky
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32) From: Dave
This week I roasted the last of my India, Baba Budan to a gentle C+. This is
one mild cup of coffee. This mornings is very slightly over-extracted but
still delicious. I wish I could get all the details right for that first
cup... Anyway, its chocolate, caramel and wonderful.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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33) From: Chad Sheridan
La Minita Tarrazu, roasted to City+ and brewed in a Yama vac pot..  
Clean, crisp, with citrus (and maybe stone fruit) notes and light 
chocolate finish.  Nice cup, though my only complaint is that it's a 
little too clean.  I think I prefer the El Conquistador this year.
Bill wrote:
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34) From: Bill
alright gotta get to a meeting, just got cleaned up.  2nd report, that kenya
is rockin.  definite peach in the cup as it cools.  tom calls it "peach
nectar" and it was definitely present.  very very nice.  i like a really
acidic kenya too but this one wasn't too bright, which i am ok with.  it was
still great.
have a great day!
bill in wyo
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35) From: Sandy Andina
About to grind and AP some IMV I roasted Tuesday (for me, it usually  
takes that long for the blueberries to emerge). Am in my hotel in  
Nashville (here for the Songwriters' Festival on Music Row).   
Yesterday had some Costa Rica I roasted Mon. night--smooth and  
chocolatey-buttery. Am not using as much as when I normally travel, as  
I have to get going earlier in the morning and the hotel's coffee  
isn't too bad (path of least resistance).  Even the individual filter  
packs for the in-room single-cup brewers are reasonably fresh (must be  
new). Of course, anything homeroasted and then brewed in the AP will  
beat them hands down. Tomorrow will be Yemen Mokha Sana'ani, also  
roasted Tues.
Sandy Andina
www.myspace.com/sandyandina
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36) From: Bob Glasscock
Honduras Organic SHG Marcala roasted Full city, brewed in Yama VP.
Deeelicious! Have Kona Purple Mt resting for Sunday. (Not purloined...just
received from SM). Have a great 1st Day of Summer, everybody.
About to grind and AP some IMV I roasted Tuesday (for me, it usually  
takes that long for the blueberries to emerge). Am in my hotel in  
Nashville (here for the Songwriters' Festival on Music Row).   
Yesterday had some Costa Rica I roasted Mon. night--smooth and  
chocolatey-buttery. Am not using as much as when I normally travel, as  
I have to get going earlier in the morning and the hotel's coffee  
isn't too bad (path of least resistance).  Even the individual filter  
packs for the in-room single-cup brewers are reasonably fresh (must be  
new). Of course, anything homeroasted and then brewed in the AP will  
beat them hands down. Tomorrow will be Yemen Mokha Sana'ani, also  
roasted Tues.
Sandy Andina
www.myspace.com/sandyandina
On Jun 21, 2008, at 9:44 AM, Chad Sheridan wrote:
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37) From: John Mac
Just finished a VP of the new Columbia 4 star Buenavista roasted on Thursday
in the Behmor. Took it to a nice FC, the flavors are excellent, less of a
fruited note at this roast and more bitter sweet chocalate flavor. I could
drink another VP  of this 4 star ,but I still want to enjoy some of the
 Guatamalan Marago I roasted last Sunday. Enjoy the first day of summer,
we're having a nice little heat wave here in the San Francisco Bay Area.
Should be 104+ at my house today.
On 6/21/08, Bob Glasscock  wrote:
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38) From: Eddie Dove
Before breakfast - Nicaragua Pacamara Peaberry
After breakfast - Brazil Poo Fundo
It's gonna be a great day!
Eddie
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39) From: Steve Carlson
Bob, how do you roast your Kona Purple Mt?  I have Gene Cafe and a bunch of
Purple Mountain, and get good roasts but not that special magic that would
justify the 3x price.  If you have tips on how to maximize that flavor, I'm
all ears.
On Sat, Jun 21, 2008 at 7:59 AM, Bob Glasscock 
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40) From: Les
I am enjoying a Vac Brewed 6 day rested *Colombia Huila -Finca Buenavista
(4-Star).  *I brewed it in my depression glass vac pot, and am drinking it
out of my old diner mug.  This is one coffee that has such sweet nuances,
that it needs to be enjoyed in a relaxed manner.  Nothing blasts the taste
buds.  It is just so smooth and subtle that it is an amazing cup.  The kind
of coffee that needs to be slowly sipped to be enjoyed to the fullest.
Les
On Sat, Jun 21, 2008 at 8:34 AM, Eddie Dove <
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41) From: Ken B
First 3 cups this morning was an Indonesia Flores Jade at FC+ (thanks 
again John!) and Columbia Los Naranjos de Huila at C+, 68 gr, mixed 
40%/60% brewed in the Chemex (40 oz) at a medium grind on the fine side 
of the scale.  Very nice.  Smooth, silky, with a bit of spice.
Next was 29 gr of an Aged Sumatra Grade 1 Lintong at FC+, made with the 
AP (2), and mixed with 3/4 cup of 2% milk, a touch of turbinado sugar 
and iced.  Again, very nice.  I am about ready for another iced coffee, 
but am not sure what I will do yet.  Probably an El Salvador Matalapa at 
FC made in the AP with no sugar and no milk. So many choices. Thanks 
Tom! :-)
Best Regards,
Ken B
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42) From: miKe mcKoffee
Ho-hum, before heading into the Kafe just an Americano of Panama Esmeralda
Gesha mixed crop '07... You know, that stuff that one PNWG VI attendee
declared the best Americano of his life:-) Me, I'm just spoiled and addicted
to it! But I promise to start tomorrow with a Mountain Thunder Kona
Americano so I don't loose my KSA standing...
Pacific Northwest Gathering VIIhttp://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/PNWGVII.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
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43) From: Ken B
Heh...see mike, there IS a nice payback for all that hard work! ;-) 
Best Regards,
Ken B
miKe mcKoffee wrote:
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44) From: John and Emma
I'm drinking Rwanda Gkongoro Nyarusiza roasted in my Air Popper to C+ at 2
days rest and brewed in my Yama VP.
What a great cup. I definitely see what Tom means by coffee-flavour
bittersweetness. I don't pick up all his citrusy notes but I never do. I
have found the citrus notes come out more when I use my Behmor. You can
really tell it's from old trees. Like my favorite wines which are old vine
this has the same characters.
Now I have to drink and go (to work that is). 
Thanks Tom and Maria for making all these great flavour experiences easily
available. Thanks to everyone on the list for expanding my knowledge.
All the best.
John H.

45) From: Gary Foster
On Sat, Jun 21, 2008 at 7:16 AM, Bill  wrote:
<Snip>
Nothing in my cup this morning, this marks a hair over a week now
without a single cup of coffee (not even decaf).  Had some health
issues going on this week and have been mostly food-free and
completely caffeine and coffee free for a week now (lost 15 lbs in one
week due to the "food free" part of that statement) :(
Funny thing is that now that I *can* probably drink a cup of coffee
(if I'm careful) I don't have the urge.  I'm going to give it another
week or two to completely heal up before I leap headfirst back into
the arms of sweet addiction again though :)
-- Gary F.
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46) From: Jamie Dolan
I just finished off the last of my "City +" Sanani that I roasted last
Friday afternoon, (8 days old).  It was very good, it was the first
batch of Sanani that I have done that turned out really well and
tasted correct.  Slowing down the roast and roasting at a bit lower
temps really did the trick.
The Sanani is a nice coffee.  I am finally able to enjoy it now that I
learned how to roast it properly.
Thanks Tom & other for your help in learned to roast the Sanani properly.
Jamie
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47) From: Bob Brashear
Menno's Misty Valley at C+ from a Mokha Pot. Very interesting. Second 
day of rest and the kitchen reeks of blueberry. While roasting, there 
was a very distinct blueberry muffin aroma through the house. Got a 5 
pounder of this and I'm very glad.
Bob
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48) From: Bob Glasscock
Subject: Re: [Homeroast] Saturday cup
Bob, how do you roast your Kona Purple Mt?  I have Gene Cafe and a bunch of
Purple Mountain, and get good roasts but not that special magic that would
justify the 3x price.  If you have tips on how to maximize that flavor, I'm
all ears.
Hi Steve,
I roast with an IRoast2, profile is 4 mins @350, 3 mins @375, 3 mins @425,
first crack on this bean starts at 375 at 5:30 and ends at 7:00, which is
about when I punch out, as I like a lighter (city) roast. Usually will rest
open air for about 4 hours, then store in a foodsaver vac canister for at
least 48 hrs, and if I weren't so impatient would give it another 24 hours
before brewing. As I know zip about the GC I can't be much help there. I
wonder sometimes if the premium we pay for this bean adds to the flavor. ;)
Bob Glasscock
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49) From: Bryan Wray
I noticed my kitchen smelling of blueberry as well early in the roast (during the yellowing stage).
Today I cup Menno's against Bagersh, I'll report back with the results, but I can't start topics (yeah, we never did figure that one out), so I'll have to "NOW>;WAS>" somebody else's thread that is somewhat related.
-Bry
"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 of Cafe Grumpy in NYC.
--- On Sat, 6/21/08, Bob Brashear  wrote:
<Snip>
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50) From: Scott Bukofsky
The Cerulean Warbler is twittering away in New York this morning...  This is
a great Columbian coffee, roasted to City and brewed in a Yama vacuum pot 12
hours later.  Floral, sweet, balanced, and delicate.  A great change of pace
to all the DP coffees I have been drinking lately.  I really like this
coffee.
What are you drinking this morning?
-Scotto
-- 
scottoscoffeeandtea.blogspot.com
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51) From: Jim & Tammie Hoium
Morning all ...
Indian Mysore Nuggets - Extra Bold, FC+ roast on Thursday evening.  
First roast of this one, and first brew.  Very nice!
Scott Bukofsky wrote:
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52) From: Ken B
This morning was 3 cups (12 oz each) Chemex of my Indodoran mix that I 
enjoy.  30 gr of Indonesian Flores Bajawa Highlands @ FC+ and 30 gr of 
El Salvaor Matalapa @ City+.
Right now it is a mutt blend of Aged Lintong (FC), Ache District (FC), 
Toarco (FC+) and Matalapa (C+), made in the AP, in an iced latte.
Best Regards,
Ken B
Scott Bukofsky wrote:
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53) From: Les
This morning I am enjoy a cup of 3 day rested *Panama Bambito Estate *from
last year.  Vac pot brewed in my 1930's Depression glass pot.  Outstanding
Central American flavor with awesome chocolate aftertaste.  Just think a
couple of months ago there were 4 Centrals on the offering sheet, now there
are 16!
Les
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54) From: Andy Thomas
Cerulean is one of my favorites these days, too. But today I decided to compare two Yemens head to head, so I made 2 indentically brewed Melitta cups, one Sana'ani and one Sharasi, both roasted 6 days ago to early 2nd crack, about 10.5 minutes. Sana'ani has a slightly more floral aroma in the cup and a fruitier flavor. Sharasi is a bit more earthy. If I had to choose only one, I would go with the complexity and delicacy of Sana'ani. But I have both -- and that is best!
----- Original Message ----
From: Scott Bukofsky 
To: homeroast
Sent: Saturday, June 28, 2008 6:04:38 AM
Subject: [Homeroast] Saturday Cup
The Cerulean Warbler is twittering away in New York this morning...  This is
a great Columbian coffee, roasted to City and brewed in a Yama vacuum pot 12
hours later.  Floral, sweet, balanced, and delicate.  A great change of pace
to all the DP coffees I have been drinking lately.  I really like this
coffee.
What are you drinking this morning?
-Scotto
-- 
scottoscoffeeandtea.blogspot.com
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55) From: Bryan Wray
Hey, that's what I am roasting today Andy!  (Along with some Yemen Mokha Ismaili.)
My cups today so far have been 16oz Bagersh IMV and 16oz Menno's IMV.  Both brewed in the Yama.  In a few after I eat some food and give it time for the flavors to get off my tongue a little better I will be having a cupping session with the IMVs before I use them all up.
-Bry
"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 of Cafe Grumpy in NYC.
--- On Sat, 6/28/08, Andy Thomas  wrote:
<Snip>
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56) From: Michael Dhabolt
Pulling shots from something a bit different (for me).   My norm has
been Brazil Yellow Bourbon, Ethiopian, and Sumatra.  I'm currently
quaffing a machiotto pulled from a blend of 25% El Salvador Orange
Bourbon, 25% El Salvador 'Siberia', 25% Indonesia 'Jade' and 25% Yemen
Sharasi. these four beans were post roast blended and then 10%
'Elephant' was added.  A considerably 'brighter' shot than my norm
with highlights all over the place, the Indonesia and MM maintains the
heavy body and slight 'funkiness' that I've come to prefer.
Now back to my weekend chore or trying to make a breakthrough in
understanding PLCs and ladder logic - considerably deeper subject than
I thought it would be.
Mike (just plain)
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57) From: miKe mcKoffee
"Who me stuck in a rut" first cup of the morning Americano of Panama
Esmeralda Gesha '07 while CCR HT roasting an LB of same for an order that
came in early this AM. Now at the Kafe with meat and cheese slicing to do,
but first switched SO 'spro grinder to IMV and dialed it in, savoring quite
the excellent dark chocolate candied fruit linger...
Pacific Northwest Gathering VIIhttp://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/PNWGVII.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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58) From: Tom Ulmer
I'm not sure what you'd call a cortado served in a cappuccino cup (I'm sure
I've broken with proper coffee etiquette with this), but shots from a 1:1
blend of Sharasi and Lintong Special Prep make it an exceptional treat.

59) From: Bill
Good eye, Les, I hadn't noticed just how many centrals were there.  Seems
like a good time on Sweet Maria's... there's a good variety of just about
every region.  Nice.
The cup this morning was an AP of a mutt blend of leftovers from various
bags.  I know that there was some Moka Kadir, some Sumatra, a DP ethiopian,
and other stuff...  anyway, I was on less than 5 hours sleep so this morning
it was all about the caffeine, not the actual taste.  But man it was great
at 5 am in a hotel room!!!
I'll see how it actually tastes tomorrow in the vac pot.
bill in wyo
On Sat, Jun 28, 2008 at 9:34 AM, Les  wrote:
<Snip>
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60) From: raymanowen
" What are you drinking this morning?"
This is incredible- This double shot of Liquid Amber was far beyond
Fabulous. I'm just not that poetic, so I won't limit this huge flavor with
my paltry words.
Here's the deal: I roasted this L-A just after the Uganda AA Bugisu. Didn't
have any roasted, so I needed to- right?  The U-B wanted FC+ according to
the label, and I've been working on short term memory since 1974. Naturally,
the L-A got it too.  
Both the U-B and the L-A were in Mason jars at 14 days with the U-B tasting
great and nearly gone when I realized I was only drinking the Uganda. Time
to stop the L-A's aging, I thought.
I tried just repackaging the lot from the jar into a freezer ZipLok with the
bag pressed flat and sealed with most of the air excluded. This morning was
The Test I didn't really intend to carry out with my croaked Crapesso.
It still leaks, so I gave the Duesenberg hose clamp a bit more twist. Maybe
10cc leaked out of  the thing during the double shot brew, but WHAT A SHOT!
Liquid Amber at FC+ is less than recommended for a roast, but nobody told
the shot from the Bad Luxe!
Cheers, Mabuhay -RayO, aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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61) From: Michael Dhabolt
Tom,
The Sharasi and Sumatra sounds like a good blend.  Roasted lighter the
Sharasi had put me off a bit, taken almost to a full city .... I'm
liking it.
The inputs, coils etc. (relay logic think -a-like) is soaking in the
grey matter.  Registers etc. is taking me back to my stone age
appraisal of Z80s, never having had to work with it .... it isn't
coming easy.  Thinking I should break out an old copy of the 'Great
Cave', unfortunately it was written for a PDP something.
I developed a new level of sympathy for the current crop of students.
A few days ago I went to Powells technical book store to find a stack
of books on this stuff.  Fortunately I checked the prices before
getting to the check out.  Cheapest was $105, the rest were over $200
apiece, needless to say I put them all back on the shelf. Looking for
recommendations????
Mike (just plain)
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62) From: peterz
Hi Mike (just plain)
 the best place to find books is in the used section... Amazon, Alibris, 
Abe, barnes and noble etc.
Or.... the Library :)
Good luck!
PeterZ
Michael Dhabolt wrote:
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63) From: Frank Awbrey
This morning I had a cup of Organic IMV and a single shot of Mokha Kadir
blend, both brewed in the AP. The blend was espresso strength and is "my"
espresso shot. In fact, that is what I am drinking tonight. Very good.
On 6/28/08, peterz  wrote:
<Snip>
-- 
Frank
"Still the one"
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64) From: Bryan Wray
A blend (not sure the ratio, wasn't really paying attention; just ran out of one and added another to it) of 2 different Kenyas: Kirinyaga Peaberry- Gakuyuini and Fair Trade Peaberry- Kiawamururu.  40g to 20oz in the Yama.  I'm sure you can fill in the blanks on flavor:  bright; nice, sharp acidity; citrus and berry.  I was eating toast with strawberry jam and had a glass of orange juice before the coffee so I'm not really in a place to name specifics that I was tasting, but it was really great.
-Bry
"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 of Cafe Grumpy in NYC.
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65) From: Eddie Dove
This Sumatra Organic Mandheling, roasted last Sunday to FC+, is just
fantastic!  Chocolate, caramel, spice, raisin (Wyatt's observation) ..
Eddie
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66) From: Les
Kona this morning.  Vac pot brewed in my antique brewer made in the 1930's.
Yum Yum!  I think it is the nice aftertaste that really gets me on the Kona
coffees.  This has a full mouth feel, awesome flavor and smooth.
Les
On Sat, Jul 19, 2008 at 8:25 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
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67) From: Bill
fighting a bit of a sinus infection that isn't really affecting my nasal
passages, but my left ear... grr!  so I'm having a hard time waking up this
morning...
but the coffee is helping.  I think on Wednesday I reported that this coffee
hadn't developed yet.  It's a melange of 3 beans, Sulawesi Grade One Toraja,
Monsooned Java, and Aged Sumatra Lintong.  Each was roasted to 3 different
levels, FC, FC+, and Vienna.  I was roasting a lot to give away this week,
so I had the need and the ability to make 9 separate roasts.
So it's now 5 days old.  I have enough for 1 more moka pot.  I was fairly
pessimistic this morning as I was measuring these beans... so much oil on
the surface!  I generally stick to C+ or FC, so the amount of oil made me
pretty nervous.  But I really like this cup!!  I know that these aren't good
coffee words, but it is definitely rich and bold.  Now to try to name a few
cupping words... it's complex, that's for sure.  I can taste the aged, it
gives a bit of edge to the cup with some musty earthy flavors.  Not at all
bad, but maybe a bit too much.  some definite chocolate.  Great lingering
aftertaste, which I'm attributing to the monsooned. No acidity to really
speak of, pure body.  Not an everyday cup for me, but something that is
definitely great.
hope your weekend is starting off well.  Anyone drinking anything fun?
bill
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68) From: Les
I am enjoying a cup of 6 day rested DP Ethiopia Koratie.  It is very
very good, however I keep thinking that if this had been wet processed
it would be exploding on the pallate like the cup from yesterday.  A
nice balance of fruit and a nice finish.  So how many like the WP over
the DP?  As I said before if I had to pick one, it would be the WP,
however the way I see it they are two different coffees.
Les
On Sat, Sep 27, 2008 at 5:47 AM, Bill  wrote:
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69) From: Bill
Les, I'm a DP Koratie over the WP.  I like the berries, which surprised me
because I really like lemony coffee, but I preferred the DP.  So the last
order I ordered 5 lbs of the DP, no more of the WP.  But they are both so
good.  And you're right, it's funny to think that they're essentially the
same beans, because they are so different.  bill
On Sat, Sep 27, 2008 at 9:27 AM, Les  wrote:
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70) From: Bill
Yeah, it's bad form to reply to my own post, but I just sat down to the
laptop for a mo... I'm having the third cup of the day.  The second was a
nice MP from a Yirga Cheffe that's 5 days old.
But this third cup is a MP of the Nicarague Nueva Esperanza and it's
fantastic.  Chocolate.  Dark but not bitter.  Really smooth flavor profile
and great aftertaste.  Very nice.
bill
so I've taken a trip around the world this morning... Indonesia, Ethiopia,
central America..
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71) From: Scott Miller
I go back and forth.. usually it's the last one I drank, however it seems
that when I have both available, my inclination is to drink the WP. When I
want to WOW a friend who can appreciate the fruit bomb aspect of the DP, I
do offer it..
I also tried some blending with the DP recently: 2 parts Finca Ceylan
Maragogype to 1 part Korate DP. It was nice, but not something I'll do
again. Both beans are so nice by themselves, it's a shame to hide them with
other flavors.
cheers,
Scott
On Sat, Sep 27, 2008 at 11:27 AM, Les  wrote:
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72) From: Bruce Garley
Harrar Horse:
A couple days ago I roasted Harrar Horse two ways - to City+ and to FC.
Brewed them this morning and I have to concur with Tom that the sweet spot
is at FC. Although the fruited notes are present at City+ and even though it
is lively (as Tom suggests) they are light notes (unlike the Koratie DP) and
kind of get lost in the brew. FC is definitely the better, more substantial
roast IMHO. Better balanced. I like the term "jammy sweetness", it fits.
Next I'm going to blend the two roasts.
Bruce

73) From: raymanowen
" Anyone drinking anything fun?"
Mid morning was a double of the City roasted Costa Rica. Basket full of
beans ground to 1.0 mm. The mountain of grounds settled and packed mainly by
tapping on the sides and bottom of the basket. Tamper used only to level and
square the top of the "puck"- pressure is 5 to 10 pounds.
I have come to believe that the arbitrary tamping force recommendations are
nearly useless. There is far more to be accomplished by packing than just
the application of an arbitrary tamping force.
The shot quality was improving when I wobbled the tamper like a joystick,
but still irregular even with the same force applied using a Sharper Image
glass platen scale. So that was hogwash.
The question still raged, "What's changing, when the temperature and brew
time are constant?"
Aha! The inspection loupe made it obvious- the grounds are fairly regular,
flat sided geometric shapes, and they tend to settle and pack regularly when
static friction is eliminated by vibration.
The comparison would be settling the boulders at a rock quarry by just
pushing down on a pile. Same thing happens with a box of cereal: "Sold by
weight. Some settling may occur during shipping..." I imagine there is some
vibration- and No Tamping- during shipping.
Can you imagine tamping down Wheaties or potato chips to save on packaging
costs?? Otherwise, you're normally paying for a box of air.  Never mind the
particle board Pringles.
In an inert atmosphere, Big Coffee could grind to a very fine Turkish dust
or coffee flour, and then recombine it into sized "ground coffee" particles,
like charcoal briquettes. NOT!
This evening's brew was the last of the Costa Rica from the FR double roast
batch. 18g in the (6) Sei Tazze Moka pot. Flavor Galore! (Her sister had the
Flying Circus in Goldfinger)
Cheers, Mabuhay, Magandang Umaga -RayO, aka Opa!
On Sat, Sep 27, 2008 at 6:47 AM, Bill  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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