HomeRoast Digest


Topic: Saturday Morning Cup (95 msgs / 2379 lines)
1) From: Chad Sheridan
I'll beat Brett to it this morning ;)
Brazil Moreninha Formosa, dry-processed Brazil.  When I opened the mason 
jar to measure out the beans this morning, my wife and I both said, 
"mmm...chocolate"  Manual drip cup--it's sweet, deep, rich, with a hint 
of nuts and fruit, and a nice chocolate note in the finish.  Outstanding 
cup--I may have to up my 5 lbs. supply of this.  Roast was to FC.
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2) From:
Mine is a nice cappuccino made with a blend I posted on earlier in the week
equal parts of Malabar, PNG Kimel Plantation peaberry, Ethiopian Yerg, and
Sumantra blue battak.  Microfoamed 2% organic milk, half a foot of fresh
snow on the ground (Welcome to Michigan spring) nothing on the schedule for
this Saturday...the day is looking up
David
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3) From: Bob Brashear
2/3 Yemen Sana'ani (FC), 1/3 India MM (FC+) from a moka pot. Ready for a 
morning of fencing. Actually watching my son fence. Watching can be 
tough, don'tcha know.
Bob Brashear
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4) From:
Are you talking about putting up fence- as in "Don't fence me in" or about
fencing as in "I challenge you to a duel?

5) From: Bill
French Pressed Sidamo Fero Coop roasted by SM...
And I'm gonna go and roast in a few minutes.  The sun coming up, gonna be a
great day in Cheyenne.  On tap is: Yirga Cheffe Konga, India Tree-dried
Natural, and the Costa Rica Miel...  woo!  Gonna be a fun morning!
bill
On Sat, Mar 22, 2008 at 7:09 AM, Chad Sheridan 
wrote:
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6) From: Eddie Dove
India Anohki
Sumatra Classic Mandheling
Sumatra 19+ - Lake Tawar
Eddie
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7) From: Bill Goodman
Same as last week--am enjoying more Costa Rican Tońo Miel, roasted =
outdoors here on Long Island early yesterday evening in the popper to =
either FC+ or Vienna (am aiming for lighter but haven't got the hang =
yet!).  I French-pressed a full pot here at work to turn the folks on to =
home roast.  Has a nice deep chocolatey flavor, and if my taste buds =
aren't deceiving me, even a clove-like flavor which I would not expect =
to find in coffee.  I'm still quite the newbie at this, so I don't know =
if that came from over-roasting, giving it only about 15 hours to rest, =
or both...
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8) From: John Despres
Enjoying a nice cuppa Ethiopia FTO Yirga Cheffe Konga. Bright, saucy 
grind aroma, Sweet and citrus in the steam, cup flavors are light lemon, 
a touch of chocolate and the lemon grows in the after taste.
Brewed in the Chemex Medium grind.
John
-- 
John A C Despres
Hug your kids
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9) From: Seth Grandeau
IMV, C/C+, 1 weeks rest, vacuum brewed.  Sweet and berry-licous.  I think
I've finally dialed in this roast.  My last 3 IMV roasts have been berry-ful
and I'm quite happy. :)
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10) From: Kris McN
I really enjoy reading the morning coffee rundown as I sip my cup!  The
bennie of being on the west coast - there's a nice long list by the time I
get to it.
Half IMV at C-C+, half Brazil Daterra Yellow Bourbon at FC, both roasted in
the Behmor last Saturday.  First cup from the moka pot, second (a little
heavier on the YB this time) in the KMB.  It's got the nice hints of floral
and berry from the IMV with a nice...hmm...not chocolate, more like
malty/nutty?  Hard to pin down, but not hard to enjoy!  It's so nice to be
able to taste the coffee again, now that the cold is gone!
Best,
Kris McN
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11) From:
I have headed into the afternoon with some PNG Kimel at about C+ in the
French press.  I tried the tip I learned earlier this week on the list and
ran the ground coffee #28 on my gaggia mdf through a mesh strainer before I
put them in the press, clearly it makes a difference, thanks for the tip
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12) From: Bob Brashear
isemingerfamily wrote:
<Snip>
As in slice-n-dice, Olympic style. Tony fences Saber.
Bob Brashear
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13) From: Brett Mason
I got in to Cedar Rapids at 7am, from leaving New Jersey yesterday 11am...
This morning's cup has not yet been brewed...  :-(
Chad - great way to start today's coffee sharing!
Brett
On Sat, Mar 22, 2008 at 8:09 AM, Chad Sheridan
 wrote:
<Snip>
-- 
Cheers,
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14) From: Les
I got called in to the hospital just as the Espresso Machine was getting
nice and warm.  It is a good thing I grind just before the shot.  Switched
gears, and filled up the Technivorm, and ground a nice load of l Panama
Gesha and Nicaraguan Pacamara to brew while I jumped in the shower to run to
work.  I enjoyed a dazzling cup of coffee driving in to work.  Very nice
hint of blackberry at the start finishing with a nice malted chocolate.
Les
It makes up for the India Anohki; Idido Misty Valley; Yemen Mokha Sana'ani;
Columbia Huila Valencia Blend that I was going to pull shots with this
morning.
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15) From: Bill
Roasted three roasts today:Yirga Cheffe Konga
Costa Rica Miel
India Tree Dried
I'm gonna have a cup this afternoon.  I'm thinking the tree-dried...
Am very excited about the Konga on 24 hours rest tomorrow morn.  Will kick
Easter off just right!
But imagining the Konga right now...mmmm!
bill
On Sat, Mar 22, 2008 at 8:39 AM, John Despres <
john> wrote:
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16) From: Bill
So I went for my afternoon cup.  Stood at the cupboard, looking at all the
beans.  Couldn't turn down the Yirg.  Was pretty excited about it.  Brewed
it up with the FP, and... dang!  Should have resisted!  7 hours rest not
enough!  The sweetness hasn't developed yet, so only just a teeny hint of
lemon (if I didn't know what this tasted like I wouldn't notice it).  The
other nice attributes of this coffee are present, nice body, good
aftertaste.  but I love this stuff for the lemon flavors, and those won't be
present until tomorrow morning.  I'm looking forward to tomorrow morning, I
must say!!!
bill
On Sat, Mar 22, 2008 at 2:39 PM, Bill  wrote:
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17) From: Bill Allison
I had my first cup of Yirga today after 4 days rest.  I don't like it.
Sorta like drinking hot, harsh lemonade.  I roasted it to FC+.  Can I roast
it to a different degree to decrease the strong lemony flavor?
Bill Allison, soon to be Behmor owner

18) From: Bill
Bill, my roast on this bean has followed Tom's recommendations, and I've
gone as light as I can after first crack.  So my first roast was a City,
this one is a City+.  I've only roasted it twice, so I don't have any
experience with other roast levels.  My cups of this coffee were light and
enjoyable, the lemony sweetness only existing on the edges of the tongue...
not harsh at all.  just delicicious.  I would recommend trying a lighter
roast.  You may simply not enjoy the lemon flavors in this bean... which
would be sad to me, because i love it so much!!  but everyone discovers that
they don't like certain attributes in beans...
Try a City or City+... see what you taste.  Hoping you like it.
bill
On Sat, Mar 22, 2008 at 4:53 PM, Bill Allison  wrote:
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19) From: Sandy Andina
This morning back home in Chicago I had Sumatra Organic Gayo Mt.; here  =
in my Long Island hotel room my Easter morning cup will either be PNG  =
Kimel Plantation or the last of my PR Yauco Selecto.  (My family  =
doesn't mind the Green Mt. in the filter packs and lobby airpots, and  =
it's not half bad--actually, pretty darn good for motel brew).
On Mar 22, 2008, at 10:29 AM, Bill Goodman wrote:
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ee.com
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Sandy Andina
www.myspace.com/sandyandina
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20) From: Eddie Dove
I am now on my second cup of the City+ roasted Ethiopia Organic Limu
(Indonesia-Process) brewed in the Technivorm Moccamaster CD with a
Swissgold filter.
Mmmmmmm ...
Eddie
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21) From: Derek Bradford
Saturday evening here, but I'm on my last-of-the-day cup, a french press of
IMV at City.  2 minutes left till pouring...
--Derek
On Sat, Mar 29, 2008 at 8:49 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
-- 
Every path but your own is the path of fate. --Thoreau
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22) From: Sean Cary
Moka Kadir from the Press...  Gotta move the stirring arms down closer to
the base of the SC - got a few beans that must have stayed in place too
long.
Sean
Will be in Tucson next week - spending time with my dad who is not doing
well at all...this sucks.
On Sat, Mar 29, 2008 at 7:54 AM, Derek Bradford 
wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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23) From: John Despres
Kona Greenwell. City + 3 tasse French Press. Smooooooooth.
John
Eddie Dove wrote:
<Snip>
<Snip>
-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD’s Coffee Provoked Ramblings =
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24) From: Stephen Carey
wonderfully hot Costa Rica Vino de Arabia - it is brewing now - the 
kitchen is being warmed by the fragrance this ground bean releases as 
it is surrounded by the hot water in the Swiss Gold Filter.  I feel 
warmer as I take in the aroma.  The kitchen is a little cool this 
morning.  Yesterday we hit 74, today in the 40's, ahh DC weather.  My 
mouth waters in anticipation of the first sip of a full pot.  Today 
will have to be a work day as projects draw near and how lucky I am 
to be able to start it with a wonderful coffee that I have to thank 
the list for helping me roast, for you all helped me learn and to 
keep on learning.  Thank you.
Sean, thinking of you and your father.  It does suck when one so 
close isn't doing well.  Know that we actually give a #$%$# and wish 
you both well.
Stephen
At 08:10 AM 3/29/2008, you wrote:
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25) From: Brett Mason
Brazil Cerrado 17/18 screen, FC, 6 days rested
Rocky ground at 45,Mokkapot, Packed full
Filtered water, Heated on med-high, lowered to medium while water pushed
through
Yummmmmmmmmmmmmmmmmmmmmmmmmmmm
The fuller description will be in my post for the Great Can-Am Brewer
Throw-Down... tonite
Brett
On Sat, Mar 29, 2008 at 7:45 AM, Stephen Carey 
wrote:
<Snip>
-- 
Cheers,
Brett
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26) From: Eddie Dove
I'll be right over ...
Eddie
On Sat, Mar 29, 2008 at 8:30 AM, Brett Mason  wrote:
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27) From: Seth Grandeau
Also drinking Kona Greenwell.  C+/FC.  Drip.  Also very smooth and
satisfying.  Time to roast some more!
On 3/29/08, John Despres  wrote:
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28) From: Les
Espresso machine is warming up and I will be starting the brew fest with
shots of 7 day rested Kona.  Followed by Moka Pot, followed by Vac Pot and
ending this afternoon with an Areo Press brew.
Les
On Sat, Mar 29, 2008 at 7:18 AM, Seth Grandeau  wrote:
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29) From: Gary Foster
My saturday cup is a 3:2 ratio of Brazilian Daterra Santa Colomba and
Yirga Cheffe.  It's got a nice nutty body to it and a nice crisp
bright finish.  This is my first blending experiment.  I liked the
daterra a lot but it seemed pretty one dimensional in the press so I
thought the YC would brighten it up.  I really like it now.
Both of these are about a week rested, I'm not experienced enough to
nail exact roast levels but the Daterra was stopped just barely into a
full 2nd crack and the YC was just before 2nd started (a few outliers
started warning me 2c was impending so I stopped it).
Oh, done in the FP.
I'm going to finish the last of the FP off, then I'll make myself a
cappa with what's left of the Daterra and then spend some time in the
garden today before it starts to rain.
-- Gary F.
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30) From:
Started this am with a liquid amber cappuccino still looking for that 25-30
second shot.  A few minutes ago I mixed equal parts Indian Malabar, aged
sumantra  04 crop and Misty valley (all on 5.5 days rest) I am back from 5
to three on my grinder and up from a 14 gram double to a 17 gram double.  I
also abandoned my 3 oz stainless steel brew pitcher and went back to 2 1 oz
shot glasses so I could insure a 2 oz double.  Came in this afternoon at 30
seconds on the shot.  Milk still not microfoam but I am trying.  Fine cup I
am enjoying right now.  Makes me ponder a couple of things:
1) what a benefit this list is.  I have learned much from watching and
asking questions
2) What did I do for fun before I slid down the rabbit hole into this world?
3) Asuming I hit the deadline of may 7 for my thesis, and my schedule ramps
back up how am I going to keep up with all these emails?
But for now I will just enjoy the afternoon cup and the view out window
david
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31) From: raymanowen
On Sat, Mar 29, 2008 at 5:49 AM, Eddie Dove <
southcoastcoffeeroaster> 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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32) From: raymanowen
I back flushed stray grounds right away last night after my parting shot of
the Costa Rica.
Back flushed, back flushed, back flushed some more this morning while I was
cooling Sweet Maria's Italian blend roasted V+ after the radio came on at
0500hrs.
When I run a blank shot to heat the thing up, I want to smell a pristine
steam plume with nothing but crystal clear water out the spouts. Otherwise I
know I'm putting the Archimedes Spiral to the shot flavor.
I have to admit- I was certain that there was some basic flaw in the
espresso brewing process after the very first shot my friend, Carole, brewed
for me. After all the gab on the list, I thought it would be easy to
disclose the error of espresso, but I had to give it my best.
First off, I replaced all my toy grinders with one (1) Mazzer Major. It has
a unique feature called an *Adjusting Nut. *I did install a new set of burrs
and I've ground everything from wheat flour for whole grain bread to
ridiculously large gravel just for grins.
There are easily 100 repeatable settings in the practical coffee range. I've
used 11 different ones, just zeroing in on espresso shots. OSFA is BS.
News Flash!
It would still be just as adjustable if I stuck the old burrs (new in 11/95)
back in it, but they're not quite as sharp as the new set. For home use, can
you imagine how long I'll get primo grinds for my $285 total outlay?
I could have cried- The first grind was a Panama for a drip TechniVorm brew.
This was before the Gold Mesh filter (BGMF), so every brew had used a paper
filter- 255 up to that point.
Hell's Bells- Hallelujah! All the exquisite flavors of Sweet Maria's beans I
had *THROWN AWAY!*
Offensive to even contemplate, and this was from a batch I had roasted 11
days previously. Even a boatload of toy grinders could not match the grind
quality.
Grind #2 was the real reason I got this grinder rather than confirming my
refurb Mahlkönig order- the Kona blend miKe sent, along with the heads up=
 on
eBay grinders he posted.
Next time you fill the gas tank, remember the trade-off that you're
executing on your excellent roast in favor of the land barge.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder? Git you one!
On Sat, Mar 29, 2008 at 5:49 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
ee.com
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33) From: miKe mcKoffee
As always fun post Ray0. However I've been cut to the Kwick, insulted to the
Kore! I NEVER sent you (or anyone else) any Kona BLEND!!!  PaLLLEASE!!! =
Keeping with the thread title started the day with a quite delightful dance
on the palate of Kube's Kona SINGLE ESTATE NOT KONA BLEND Americano. A hour
or so later drank a bit of Debi's first cup of the day Sumatra Blue Batak
Americano. Then off the do some Kafe supplies shopping and into the Kafe.
Before starting my roasting session pulled and quaffed a once it might have
been called a Godshot but now simply expected shot of towards the end of
3/16 Ohana batch singing right on key. (3/20 Ohana will hit the grinders
Monday or Tuesday latest.) Currently drinking a before pulled pork samiches
and slaw dinner 3/20 City+ batch IMV tootie fruitie candied coffee
Americano!
After dinner will likely go with a Kenya Kariani Americano...
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.
Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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34) From: raymanowen
Well, OK- weren't no blend in the traditional sense.
But I still have the bag- -somewhere. Was in the coffee pantry in the old
domicile (it's in a box- we moved, dammit!)
The label stated that it was a melange, and was very specific about how much
and why it was...
Roasting seriously alters the beans.
Wouldn't say "es macht nichts"  because of different profiles.
The different profiles, yielding different roasts, had some purpose.
When the valve bag arrived, it was intuitively obvious to the meanest
intelligence that it had been sent with the contents combined in a manner
that rendered subsequent separation inconvenient, at best.
I would never say that you blended the beans- only that you randomly
organized them. I bet you had no idea how good it tasted, in spite of the
random organization. Did you plan that, or was it evolution?
I saw 'em- they looked different, but the Celtic Critic and I raved. We
weren't finger poken and pickin.
There was no blend to be found,
there was no blend to be found,
there was no blend,
there was no blend,
it wasn't blended. They all looked the same to me. The label was from some
other coffee.
The man came in the house and blended them...
The man came in the house...
Cheers, Mabuhay -Ray01? RayO, aka Opa!
Eschew execrable grinders...
On Sat, Mar 29, 2008 at 8:11 PM, miKe mcKoffee  wrote:
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ee.com
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35) From: miKe mcKoffee
Ah Rayo, 'tis a terminology misunderstanding on your part. "Kona Blend" is
the standard and even legally defined term used for a blend of non-Kona
beans with a small percentage of Kona added. In Hawaii a Kona Blend is only
required to have 10% Kona by law. (The best the Kona farmers could get
passed in the legislature.) What I sent you was a mélange roast of a sing=
le
Estate Kona, not a Kona "Blend" or even a blend of Konas from different
farms. =
Indeed the roast was planned and part of the evolution in my roasting
journey. No randomness or exclusivity involved.
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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36) From: Brett Mason
My Saturday morning cup is a brew of 100% Brazil Cerrado 17/18 screen, Zass
ground, and French Pressed.  I ground it coars, and used about 70g of
roasted beans - so this is really thick, rich and sweet...  Just me here
this morning, so I will follow my cup with the next cup of identical brew.
No Sharing This Morning!!!!
Brett
On Sun, Mar 30, 2008 at 3:08 AM, miKe mcKoffee  wrote:
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Brett
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37) From: Paul Helbert
On Sun, Mar 30, 2008 at 8:43 AM, Brett Mason  wrote:
<Snip>
I'm down to about six scoops of roasted coffee. Had to combine the last of
the roasted Kona that we used up in the brewer throwdown with about four
parts pretty good Bolivian from Invalsa. Used two scoops to get 8 oz out of
the French Press. I think I'll have another.
Last night late I roasted a popper load of Mexican decaf to FC+ to try in my
"new" $6.00 Krups 984 espresso machine. I followed that with the new IMV to
City, in the SCGG. Since the decaf needs no rest, I can let the IMV rest a
few days.
No withdrawal panic here. Still in stash reduction mode.
-- 
Paul Helbert
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38) From: raymanowen
"...a terminology misunderstanding on your part."
It wasn't my first. Thanks for the education.
Hereis some more I
just found.
Guess I'm losing touch with the sensitivity I had in southeast Asia. Maybe I
better allay plans to search for the old Kodak laboratory on Kapiolani Blvd
in Honolulu. Any excuse to go would have been good enough...
Cheers, Mabuhay -RayO. aka Opa!
On Sun, Mar 30, 2008 at 2:08 AM, miKe mcKoffee  wrote:
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39) From: Jamie Dolan
Hello;
I've never started one of the "Morning Cup" threads, so I hope this is ok.
I am enjoying some Yemen Sannani that I roasted in my RK, to City+ or
a smidgen darker.  It is at about 8 days rest time and is very good, I
am very pleased with the results.
I am leaving for the SCAA show in about a hour, we will make it over
by Noon when the show floor opens.
Have a great day!  I am looking forward to an exciting day over at the
SCAA trade show.  I'll let you guys know how the show is when I get
back.
Take Care;
Jamie Dolan
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40) From: Lynne
Well, Jamie, I've been too busy to post (end of semester - whew!). Today
seems to be a good day to take the time... (good day all around - it's
starting out a drizzly, rainy day - my favorite kind of day, even if it does
make me too sore!)
I made a cup of Ethiopian DP Sidamo decaf this fine, lazy morn. Since I'm
allowing myself just a bit of caffeine, some days I mix it up, half & half
decaf & regular caffeinated roast. Today I'm separating them - I'll enjoy a
half cup of Kenya AA later (well, I hope I'll enjoy it - if I nailed the
roast). Did my roasting on 4/30, and I think this may need a bit more rest.
This cup is very good. Has a bit too much sharpness to it (may need a couple
more days rest - but I never plan this out right, usually roasting right
when or close to when I run out).
I splurged and ordered a Chemex - won it on eBay! Can't wait to try it out -
will share with you guys when I do.
Have a great time at the SCAA show!
Lynne
(One more week of insanity - then the semester if over! Woo-hoo...let's hear
it for the geriatric crowd reaching for their goals!)
Jamie said:
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41) From: Alex Fitch
My morning cup is a nice Sumatra Mandheling that is the first roast  
out of my new Behmor. It now has about 36 hours of rest at a FC++, a  
little more then I was aiming for. But it is a very good cup, low,  
soft tone. Smooth and I taste the earth. Next I am going to make a cup  
in the FP to compare to my drip
Enjoy! I am
------------------------------
Alex Fitch
Alex
On May 3, 2008, at 6:13 AM, Jamie Dolan wrote:
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42) From: James C. Hathaway
Yummmm... I'm having a cup of Sumatra Lake Tawar.  Roasted at FC, it has
everything I like in a Sumatra: spicy notes and leather (yes, leather!).  
I've got some espresso monkey resting this morning.  Should be good to go
this evening or tomorrow.

43) From: Eddie Dove
The brew for this morning is the Yemen Mokha Mattari that was brought
to the brink of 2nd crack, but nary a snap, in the RK drum on the 26th
(last Saturday).  While some aromatic warming spice is offered up to
the olfactory, the entire palate is instantly caressed by the buttery
basting of chocolate-covered, winey, fruited notes.
Eddie
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44) From: John Despres
My cup this morning is Yemen Mokha Sharasi. Roasted yesterday so a bit =
premature as far as resting. I can tell this will be a coffee I will =
like a lot. At the end of my first cup, the cool coffee tasted just lime =
a Cadbury Creme Egg, something I love come Easter season.
I remember once ribbing Eddie for talking about a Peach Jolly Rancher =
taste he discovered in a cup. Well, now I understand.
John
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45) From: John Grubbs
This morning, I'm savoring my first (ever) cup of Yirga Chefe from one of my
first vac pot brews (Yama 5-cup), both along with a sampler recently
received from Tom and Maria. The YC is C+ with about 36 hours rest. It has
quite a "wake-me-up" taste, bright and sweet. I think this is going to be
another of my (many) favorites. It's just so hard to strike _any_ of Tom's
offerings off of a "gotta have again" list.
As I sip, I'm enjoying the music of Nickel Creek (a most special blend of
blue grass, jazz, and rock) to the background of a light patter of a most
welcome rain. Birmingham is not (yet) facing the severe drought conditions
of last summer, but is still below normal rainfall amounts.
John
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46) From: Eddie Dove
Roasted coffee stash is quite low.  This morning we are having a
delightful blend of 80% India Mallali and 20% Guatemala Fraijanes.
Both were roasted to Full City last weekend and together the nice
creamy chocolate of the Mallali is punctuated by the hint of grape and
warming spice in the finish.
Eddie
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Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Sat, Jul 26, 2008 at 8:07 AM, John Grubbs  wrote:
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47) From: Edward Bourgeois
First tastes of Costa Rica El Puente  roasted to 435F 20hrs rest.
honey like sweetness, nice nuttiness and fruitiness, heavier than a
wp,with a bit of mucilage rusticness, should be a nice cup in a couple
days when it blooms.
-- 
Ed Bourgeois aka farmroast
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48) From: Stephen Carey
I am doing my second brew in my Technivorm Moccamaster, using a three 
day rest of Costa Rica Asoproaaa Coop Tarrazu.  It is light and 
bright and full of flavors that I love.  The beginning of the sip 
hits me with the lighter fruity spread, so to speak, then it is 
followed by a rush of a full coffee flavor, ending in a berry flavor 
I can't identify, which bothers me.  Just have to drink more, I guess.
The Technivorm does its job, and as someone pointed out, since I was 
coming from a brewer that worked just fine, the difference would be 
minimal.  That is a fair statement.  This was a fun, want to have it 
purchase.  I do like the slide button on the drip holder, so I do let 
the grounds get soaked, which seems to give a "fuller" flavor, or it 
is my imagination.  Either way, having fun with it.
Stephen
At 09:07 AM 7/26/2008, you wrote:
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49) From: Steve Carlson
This morning for me it is my first go at the coffees of Kenya, in
particular Kenya Auction Lot #425 Karimikui Peaberry, which I've had in my
stash for a while but have only gotten to now (those Ethiopians have been
keeping me busy).  I probably took it to a FC (about 2 minutes after end of
first crack).  It is a very bright coffee.  Not the over-the-top fruitiness
of a YirgaCheffe or Sidamo, but I'd agree with the grapefruit of Tom's
review.  Just drinking it straight I was not putting this in a "must-roast"
category, but then I sat down with a bowl of granola and yogurt with a
chopped peach that I just plucked from my tree.  These are all playing very
nicely together.  It blows me away at how much better all these coffees are
than what I've known until I started roasting.   What a great way to start
the day.
 *Kenya Auction Lot #425 Karimikui Peaberryn*
On Sat, Jul 26, 2008 at 7:05 AM, Stephen Carey wrote:
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50) From: Robert Flanery
Drinking on some Ethiopian Koratie (dry processed) this morning through an
Aeropress.  This is on it's 3rd day after air roasting and has mellowed from
what it was yesterday morning.  Still awfully good.  I cannot describe it
with my unrefined pallet, but I like it.  I am looking forward to trying the
wet process to compare the difference.
Having all these choices makes getting up in the morning a bit daunting.
But I think I can muddle through it.  I am eagerly awaiting my first burr
grinder and can't help but anticipate the difference in taste that should
come from it. Next up comes a Newco OCS-8.
On Sat, Jul 26, 2008 at 10:05 AM, Stephen Carey wrote:
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51) From: Gary Foster
I'm having a Costa Rica Finca Tono Miel, roasted to about just shy of
a FC if I had to guess (I'm still not good at identifying exact roast
levels).  Pressed it in the aeropress while the Newco made a pot of
french roast blend.
The cup exploded with a bright soaring fruit note (Tom's notes say
strawberry but it tastes more stonefruitish to me) with a nice
underpinning of chocolate.  I gave my wife her normal french roast
(Tom's blend) after she had a sip of mine and she got a real frowny
face going on and accused me of switching her cup out for maxwell
house lol.  I think she's starting to expand her horizons away from
all the dark roasts :)
Of course about halfway through the cup, I knocked the stupid thing
off the desk and shattered the cup, so now I'm having FR blend too as
I write this.
Funny story.. Went to the doctor yesterday for an endoscopy and as I
was coming out of the anesthesia he told my wife "no coffee, no
alcohol, no red meat, no pork".  According to my wife, I was awake
enough to say "No coffee?  That's not going to work..." and I kept
trying to argue with him (while still mostly knocked out) so he
relented and said I could have ONE cup in the morning but then I had
to switch to decaf.  Funny I was still out but was coherant enough to
kick about the coffee :)
What kind of lunatic tells me I can't have my own homeroast coffee, my
own homebrew beer, red meat and BACON all at once and then expects me
to follow that?
All I know is I just placed another order with Tom last night for 14
lbs of beans and none of it was decaf :)
-- Gary F.
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52) From: Les
This morning I am enjoying a cup of Aqua Tibia.  This was roasted to a
full-city plus.  I will be pulling SO shots with it tommrow.
Last night at our book club, I served PNG decaf.  Two people said they
usually hate decaf.  One of the members argued with me that it couldn't be
decaf because it tasted too good!  I don't do a lot of decaf, but it sure is
nice to know that Tom stocks such a high quality.
Les
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53) From: Edward Bourgeois
Well you can consider that an average cup of crappy low grown coffee
has 2-3 times the caffeine of a nice high grown and adjust the
portion. Has anyone ever been suggested by a doctor to drink high
grown coffee to reduce caffeine intake?
Ed B.
On Sat, Jul 26, 2008 at 11:20 AM, Gary Foster  wrote:
<Snip>
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54) From: Steve Carlson
Ed, could you share some thoughts on the difference high grown/low grown
coffees?  I don't have a sense for the elevation of the coffees I'm drinking
(favorities so far are the Yemens, and Horn of Africa, and some Kona -- are
these all high elevation? How about the Sumatran/Sulawesi beans that Tom
offers?).  I remember reading on the list previously that the elevation will
affect the density of the bean, and that it is best to roast a dense bean
with a different approach than a less-dense bean.  I remember reading that
just when I was getting involved in this, and that wisdom passed me by.
Could you (or anyone else) offer a refresher?
On Sat, Jul 26, 2008 at 8:37 AM, Edward Bourgeois wrote:
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55) From: John and Emma
Our morning cup is a wonderful Harrar that was roasted at 10:30pm on July
22. I saved this bean till I got my roasting times down pat. Based on what
everyone raves about I did not want to risk ruining any of these beans.
Roasted 1/2 lb in Behmor on P3 C 1/2lb for 13:35. Result was City to FC.
Interesting how this bean doesn't roast evenly like others (though I was
aware of this before hand).
What a fantastic cup. I've now gone through a sampler pack and over a dozen
other types of beans and must say this is one of the finest Cups of Joe I've
enjoyed. I really enjoy how you get all the body with just enough brightness
in the cup. I'm not detecting the blueberry but we have fresh blueberries
grown locally so I'll eat a few with my next cup and see if it brings out
the flavour in the Harrar.
John H.
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56) From: Benjamin VerHage
I'm enjoying my first ever Moka Kadir blend that I roasted 2 days ago. Made it in a Hario pourover and it's excellent! I was worried I screwed up the roast since it was my first time roasting a blend. It was hard to discern 2nd cracks from firsts so I had to go by smell. I guess I did something right, it turned out just like I'd hoped. Going to try it again later in my vacuum pot. Great offering Tom...thanks!
Ben
--- On Sat, 7/26/08, John and Emma  wrote:
From: John and Emma 
Subject: Re: [Homeroast] Saturday Morning Cup
To: homeroast
Date: Saturday, July 26, 2008, 9:40 AM
Our morning cup is a wonderful Harrar that was roasted at 10:30pm on July
22. I saved this bean till I got my roasting times down pat. Based on what
everyone raves about I did not want to risk ruining any of these beans.
Roasted 1/2 lb in Behmor on P3 C 1/2lb for 13:35. Result was City to FC.
Interesting how this bean doesn't roast evenly like others (though I was
aware of this before hand).
What a fantastic cup. I've now gone through a sampler pack and over a dozen
other types of beans and must say this is one of the finest Cups of Joe
I've
enjoyed. I really enjoy how you get all the body with just enough brightness
in the cup. I'm not detecting the blueberry but we have fresh blueberries
grown locally so I'll eat a few with my next cup and see if it brings out
the flavour in the Harrar.
John H.
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57) From: Ken B
This morning I started with a blend of 25% Indonesia Lintong Special 
Prep at C+ (425f bean mass) with 7 days rest, 25% Indonesia Lintong 
Special Prep at FC++ (450f bean mass) with 8 days rest and 50% Tanzania 
Blackburn Estate AA at C++/FC- (438f bean mass) wth 7 days rest made in 
the Chemex at 60 grams fine grind to 40 oz of water.  Clean, crisp, full 
bodied, with chocolate notes and a nice, comfortable full mouth feel.  
Chocolate and nuts giving way to fruit and spice as the cup cooled.  
Very, very nice.
But the big news is the WOWWOWWOW!!! I just got from a double of 9 grams 
of the Indonesia Special Prep at FC++ and 9 grams of the Tanzania 
Blackburn Estate AA!  Pulled the double shot in 28 seconds, and OMG!  
Just an awesome (and I am not young and do not overuse that word) shot! 
Fruit sweetness; with a hint of chocolate bittersweets, like a curl of 
fine chocolate on a dessert; spicy, with almost apricot and a bit of 
black pepper and baking spice, building as it cooled a bit.  Smooth, 
full bodied, with LOTS of creama.  A wonderful shot!  So good in fact, 
that I think I will go make me another! :-)
Best Regards,
Ken B
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58) From: Sandy Andina
Thinking about B'ham a lot right now. Yesterday, my assistant Carrie's  
mom down there passed away (she was elderly and quite ill for a very  
long time and had just gone into home hospice care);  Carrie and her  
husband are en route there as I type this.
On Jul 26, 2008, at 8:07 AM, John Grubbs wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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59) From: Morris Nelson
What about sex and swearing?

60) From: Bill
I am well aware that it is afternoon on the east coast, but I'll still start
this thread.  Since it's so late, I don't know if I'll have any takers...
So, I'm drinking a very nice cup of Harar roasted on Monday night to a City
(thought I was roasting a Yirg, or I would have taken it darker, like C+!).
Brewed it in my vac pot with a glass Cory filter.  No blueberries, but I
didn't get any blueberries out of this fiver I had bought.  The last one,
lots of blueberries, but none in this bag.
Delicious.  Nice body, great aftertaste.  I was brewing this as a Moka Pot
earlier in the week.  That might be my 2nd cup, but it sure is nice in the
Vac Pot.
So, if you're wanting to jump on board, what did you drink this morning?
bill in wyo
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61) From: Steve Carlson
Ethiopian Sidamo (DP), to full city.  Wonderful, apricot body as it cools.
Yum!
On Sat, Aug 23, 2008 at 9:19 AM, Bill  wrote:
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62) From: Bruce Garley
Just finished Koratie DP (80%) with darker roasted Sumatra Mandeling (20%).
The first major decision of the day is how to divide up the five scoops of
beans for the coffee maker. 
Bruce

63) From: Terry Stockdale
At 11:19 AM 8/23/2008, you wrote:
<Snip>
It's still morning in Baton Rouge, barely.  I'm sipping on a cup of 
drip-brewed Costa Rica La Minita, roasted to City+/FC last 
Sunday.  This is the roast level I prefer for almost any coffee.
I started the morning with a Monkey Latte, which is my favorite 
starter for Saturdays and Sundays.
--
Terry Stockdale -- Baton Rouge, LA
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64) From: Les
This AM I enjoyed getting over caffienated at Alchemist John's house.
We pulled over a pound of coffee shots that we ran through my new
Cimbali grinder and his Gaggia Achille.  We pulled some of my Quad
blend and some of John's Quad blend.  The lever sure delivers liquid
silk when it is done right!    We had a lot of fun playing with the
grinder and the espresso machine, comparing techniques and learning
from each other.  It was a lot of fun!
Les
On 8/23/08, Terry Stockdale  wrote:
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65) From: Scott Bukofsky
This morning has absolute heaven - Esmerelda Gesha Lot 5 roasted to City+ in
the Gene Cafe 12 hours ago.  What nectar!
-Scott
On Sat, Aug 23, 2008 at 2:20 PM, Les  wrote:
<Snip>
-- 
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66) From: Ken B
H-h-h-E-e-e-H--h-h, A-a-a-ren't you glad that the jitters do not come 
through in typing? ;-)  Dang!  And I thought *I* drank a lot of coffee!
I just finished a double cap of 25% Sulawesi Enrakang Mt Allah @ FC+, 
25% El Salvador Pacamara Peabody @ C+/FC and 50% Ethiopian Koratie DP @ 
C that was very good, but I do not think I could do 4 more of them!
It does sound like real fun though.  Glad you enjoyed yourself.
Best Regards,
Ken B
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67) From: Steve Carlson
Scotto, lemme know your GeneCafe profile for the Lot 5.  I have been holding
that one back.  You have been a huge help for getting me going.
-- Steve Carlson
On Sat, Aug 23, 2008 at 11:29 AM, Scott Bukofsky wrote:
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68) From: Bill
Happy beginning to a three-day weekend to ya!  Hope you have some great
stuff planned.  The baby of a cousin will be baptized and family will be
having a cookout today.  I'm pretty excited.
So I'm starting the day off with some Sulawesi Grade 1 Toraja roasted 7 days
ago to a FC+.  I brewed it in a moka pot.  Very earthy, a touch of acidity,
and great body.
On Tom's tip sheet for the mokapot, he recommends using an Indonesian
roasted to FC+ in there.  I think it's OK, but I don't love it love it...
maybe too one-dimensional?  Anyway, my next cup will be a C Koratie WP from
5 days ago.  I really like that in the MP!
So that's how I'm starting my day.  How bout you?
bill
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69) From: Les
I finally got around to roasting the Brazil Cachoeira "Canario
Bourbon".  This is one of those "under the radar" coffees that Tom
brought along without a lot of fanfare.  This is a nice bold cup of
coffee.  Tom's description hits the nail on the head. "It's cleaner,
more crisp ... not fruity and nutty as you get from dry processed
Brazils, not heavy in the mouthfeel. But it's a coffee of immense cup
quality, a thoroughbred for sure. The theme here is sweetness. It is
sweet from start to finish, from the caramel fragrance, floral aroma,
tangerine and pepper flavors, and honey/bee pollen note in the finish.
There are sweet tangerine notes in the cup, and it has a very long
finish. As it cools, the cup becomes more and more well-defined, and
more refined. It's the type of flavor profile that can be called
"transparent." The preferred roast here is City +, because too much of
these delicate and sweet flavors are easily eclipsed by roast taste,
which has a soft milk chocolate character at Full City roast."
I took it to a City++ and I am picking up some of the soft milk
chocolate and the aftertaste is stunning.  You may want to take a look
at this one.
Les
On Sat, Aug 30, 2008 at 6:35 AM, Bill  wrote:
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70) From: Michael Dhabolt
Les,
What bean temp for City++ did you end the roast at??
Mike (just plain)
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71) From: John Haley
I still have a few pounds of Mokha Mattari and recently roasted a pound in
the HotTop. This morning was begun with it rested 5 days in a FP. I
have three Ibriks ordered and the Yemeni's should go especially  great with
them.
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72) From: Les
1st crack on my USRC ends at about 400 degrees with my Watlow probe.
Second crack begins at about 435 degrees.  I stopped this one at 427.
I go to around 432 for a Full City and 420 for city plus.  I hope this
helps.
Les
On Sat, Aug 30, 2008 at 11:55 AM, Michael Dhabolt
 wrote:
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73) From: Gary Foster
I'm drinking FTO Harrar, Oromia co-op, roasted to a C+, maybe just
barely a FC.  Very smooth and silky body with a very interesting
blueberry wine type finish to it, especially noticeable when it cools
a little bit.
My wife gave it two very strong thumbs up.
-- Gary F.
On Sat, Aug 30, 2008 at 10:15 AM, Les  wrote:
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74) From: Bruce Garley
Had some Costa Rica RIP that was roasted yesterday. Moved on in favor of an
exquisite C+ Sana'ani, roasted 10 days ago, that just gets better. Where
else can you get such enjoyable coffee's and variety? Thank you SM. Roasting
the Harrar tonight and will sample it in a few days.
B.

75) From: Brian Kamnetz
Wow, three ibriks! If you don't mind my asking, which ones did you choose?
Brian
On Sat, Aug 30, 2008 at 3:12 PM, John Haley  wrote:
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76) From: Bill
So I had some Yemen Mokha Sana'ani roasted to a variety of levels, C+/FC/FC+
on the 8th.  Brewed it in the Moka pot this morning.  dark chocolate,
earthy, leathery, tobacco-y.  Not bad.
and secondly I had a cup of DP Koratie in the MP.  Also roasted on the 8th.
 Yum.  This cup was decidedly more floral than last week's cup of DPK.  just
exploding in my mouth with flavor.  man I love these coffees.
I roasted some of the panama esmeralda gesha lot 10 last night.  I'm pretty
excited about that stuff, too.
what's in your cup this morning?
bill
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77) From: Scott Bukofsky
This morning it is Costa Rica Vino de Arabia, roasted 16 hours ago to
(barely) City+ in the Gene Cafe.  Layers, layers, layers!  This is one
complex coffee; typical chocolate and nuts with a powerful fruity/winy
undercurrent of plums.
-Scotto
On Sat, Sep 13, 2008 at 9:01 AM, Bill  wrote:
<Snip>
-- 
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78) From: Les
Cappos with Uganda Bugisu.  Straight shots with Rwanda Women's Coop in
honor of Tom's safe return from Africa.
Les
On Sat, Sep 13, 2008 at 6:04 AM, Scott Bukofsky  wrote:
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79) From: Andy Thomas
Just finished a Yemen Ismaili capuccino, roasted a bit into 2nd crack 2.5 d=
ays ago. The shot was heady with fragrance but tasted a bit harsh, hence th=
e cap. =
----- Original Message ----
From: Bill 
To: homeroast
Sent: Saturday, September 13, 2008 6:01:21 AM
Subject: [Homeroast] Saturday morning cup
So I had some Yemen Mokha Sana'ani roasted to a variety of levels, C+/FC/FC+
on the 8th.  Brewed it in the Moka pot this morning.  dark chocolate,
earthy, leathery, tobacco-y.  Not bad.
and secondly I had a cup of DP Koratie in the MP.  Also roasted on the 8t=
h.
Yum.  This cup was decidedly more floral than last week's cup of DPK.  =
just
exploding in my mouth with flavor.  man I love these coffees.
I roasted some of the panama esmeralda gesha lot 10 last night.  I'm pret=
ty
excited about that stuff, too.
what's in your cup this morning?
bill
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      =
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80) From: David Martin
I roasted my remaining 8oz of gesha lot 10 last night as well.
This morning I had Yemen Mokha Ismaili, roasted to C+ and rested 4
days. It's quite good, much improved over the last time I roasted it,
when I accidentally went too dark.
-Dave
On Sat, Sep 13, 2008 at 6:01 AM, Bill  wrote:
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81) From: raymanowen
EGAD!
This Saturday morning shot came out of the espresso machine generally termed
"low brow" and otherwise lambasted. I'll repeat it in a few minutes but-
I did something a little different, in addition to almost Not Using the
tamper at all.
All the talk about tamping pressure and the absurd devices like a reworked
$30 arbor press for achieving the utopian tamp- I knew I wasn't doing it
right and had no clue. Exactly what is the purpose of Tamping, and how to
best assure the effect is exactly achieved and repeatable from shot-to-shot?
Just pushing down on a column of coffee is almost a paid-up insurance policy
that fissures will be created, especially when the column is almost three
times as broad (diameter) as it is deep. My filter is far from flat
bottomed, and the s/s foot of the tamper is convex. A crude vestige of
misplaced Tradition.
Coffee grounds settle and pack all by themselves under the planet wide
constant force of gravity and tri-axial (x,y,z) tapping. The resulting
volume of packed coffee grounds is homogeneous, containing no gaps or
fissures that allow fluid flow-through at lower pressure, the whole being a
very even extraction throughout the volume. What a concept.
The result of this little correction was that a filter basket of beans flash
frozen and dumped into the BUFF grinder set at 22, ground a neat fluffy
mountain of grounds back into the filter. How will it ever pack down? The
coffee cone is too high and loose. (The beans in the filter had always
weighed 14g when I check weighed them.)
The tapping vibration had allowed the coffee grains to orient themselves and
slide together under dynamic, rather than static friction. Voila!
The golden brown crema emulsion totally filled the cup to shot level, with
three seconds' pre-infusion, much shorter than normal. I know, I know- Don't
change everything at once. If not now, When?
This Brazil Cs-dMF is SOOO SMOOTH and Flavorful at FC (+). Incredible!
Cheers, Mabuhay -RayO, aka Opa!
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82) From: peterz
Great information RayO.
You certainly are on to something here.
Do you think that further enhanced vibration,
let's say,
by setting the PF on an orbital sander
or some such
hand held vibrating massager etc.
would enhance the packing,
annnd,
settle the cone quicker
so there is even less time between grinding and tasting?
PeterZ
No clouds in the sky here, in LHC.
raymanowen wrote:
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83) From: golfermd01
Guatemala Finca San Jose Ocana roasted to C+. Yum!! What a delicious cup from the French press.
Dan
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84) From: raymanowen
"...settle the cone quicker so there is even less time between grinding and
tasting?"
The Capresso Luxe/now Leaks has a perfectly functional 55watt pump. Vibrator
pumps like that have a solenoid coil powered by the 60hz line power. The
armature is a cylindrical bar magnet that drives a pump piston at 60 strokes
per second. If the armature were just iron, it would still vibrate, but at
120 strokes per second with much less excursion.
There is no longer any Gateway Electronics in Denver Town, but they had all
kinds of 115v solenoids that I could have modified with the right size die
spring to make just the right vibrator with a nice solid 120 strokes per
second, with just enough displacement to settle the grounds, not shake them
up.
W.W.Grainger is a little too proud of their solenoids, so I'll just have to
find a moderate sized relay. Almost any electromagnetic device would work- I
just have to find one. Maybe a door chime- not  one!
Cheers, Mabuhay -RayO, aka Opa!
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85) From: denis bordeleau
VGhpcyB2aWJyYXRvcnkgdGVjaG5pcXVlIG1pZ2h0IGJlIGdvb2Qgd2hlbiB5b3UgaGF2ZSBvbmx5
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dCBiZSBnb29kIGZvciBhbGwgc2hvdHMuIFNvLGtlZXAgZW5qb3lpbmcgeW91ciBCcmF6aWwgQ3Mt
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cm5pbmcgY3VwCsOAOiBob21lcm9hc3RAbGlzdHMuc3dlZXRtYXJpYXNjb2ZmZWUuY29tCkRhdGU6
IHNhbWVkaSAxMyBTZXB0ZW1icmUgMjAwOCwgMTUgaCAzMQoKRUdBRCEKClRoaXMgU2F0dXJkYXkg
bW9ybmluZyBzaG90IGNhbWUgb3V0IG9mIHRoZSBlc3ByZXNzbyBtYWNoaW5lIGdlbmVyYWxseSB0
ZXJtZWQKImxvdyBicm93IiBhbmQgb3RoZXJ3aXNlIGxhbWJhc3RlZC4gSSdsbCByZXBlYXQgaXQg
aW4gYSBmZXcKbWludXRlcyBidXQtCgpJIGRpZCBzb21ldGhpbmcgYSBsaXR0bGUgZGlmZmVyZW50
LCBpbiBhZGRpdGlvbiB0byBhbG1vc3QgTm90IFVzaW5nIHRoZQp0YW1wZXIgYXQgYWxsLgoKQWxs
IHRoZSB0YWxrIGFib3V0IHRhbXBpbmcgcHJlc3N1cmUgYW5kIHRoZSBhYnN1cmQgZGV2aWNlcyBs
aWtlIGEgcmV3b3JrZWQKJDMwIGFyYm9yIHByZXNzIGZvciBhY2hpZXZpbmcgdGhlIHV0b3BpYW4g
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86) From: denis bordeleau
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87) From: Bill
First cup, Gesha Lot 5 in a moka pot.  Second cup, (and third and fourth,
still to be enjoyed!) is Lot 5 in a chemex.
I can see why this is such a nice cup.  Great body, good aftertaste.  Lemony
undertones.  I took this to a C+.  I have some of the PB that I will roast
at some point.  It's vacced in the freezer right now.
I will withhold judgment until I try some of the spendier stuff, but I think
what the Lot 5 is revealing to me is that I love my acidity.  I really like
the brightness of Ethiopians.  I have some kenyans kicking around that I'm
wanting to try as well.  Interesting to me that this is what I really like
in my coffee.  I can appreciate the Lot 5 without loving it...
So if it's not too late yet, what're ya drinkin today?
bill in wyo
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88) From: Les
I just finished an Americano of Guatemala Organic Finca Ceylan
Maragogype.  This was a strange bean to pull shots with.  On most
beans, I have my grinder set at "3" for espresso.  I had to move down
to "1.5" with this bean.  As a shot it really brings out some of the
nice peppery flavors.
Les
, 2008 at 7:59 AM, Bill  wrote:
<Snip>
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89) From: raymanowen
Ah- today!
This morning and afternoon, I relearned that My espresso machine will have a
large PID controlled boiler/ heat exchanger with a cascaded steam generator
outlet. Like the European machine designs, the two heaters will not operate
simultaneously to limit the current draw.
The Costa Rica Naranjo Caracol Peaberry at C++(?) stopped in the freezer at
54 hours, really sparkled in the tray-bound Capresso Luxe that Leaks. Wasn't
so good yesterday, when I brewed too hot.
The grounds were packed by tapping on the filter basket. The tamper came off
the hook only to square and level the pack.
The presumed risk of separating coffee grounds by size and density when
mechanically agitated does not exist. One could prove statistically the
liklihood that all grounds came from the same or similar beans and that
they're all the same size.
The size element might fail in the case of the barista's possession and use
of a junk grinder. Set mine to 19 (= 0.0115") for this crema laden shot.
Even the size variation would not alter the density of the individual coffee
particles. A jar full of jelly beans and marbles would not even stratify if
you shake it.
That's how you mix things. A Ro-Tap Separator taps on a cascade of screens
to get particulate separation.
If anyone gets this stratification, send a picture and I will send RayO's
First Tradition Offering: an unused card for a complimentary small cup of
coffee or tea from Peets Coffee & Tea, exp 12/31/07. *$ might honor it, if
you ask.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Sat, Sep 20, 2008 at 8:59 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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90) From: Jeff Hayden
<Snip>
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91) From: Jeff Hayden
Finishing off the last of a great batch.  Haven't roasted in over a week;
but, as much as I'm looking forward to roasting, this batch will be a very
hard act to follow.  For now, looking forward to my Saturday morning cup.
The blend and the roast:
  4 oz. Bali Kintamani Arabica, Dry Process, roasted to Full City on a Nesco
  8 oz. Bali Kintamani Arabica, roasted to Full City on the Behmor
  8 oz. Costa Rica Coop Dota Dry Process, roasted to FC+, simultaneously
roasting 4 oz. in I-Roast 2 and 4 oz. in a Nesco
  8 oz. Rwanda Kinunu Bourbon, roasted to FC+, simultaneously roasting 4 oz.
in I-Roast 2 and 4 oz. in a Nesco
  4 oz. Yemen Mohka Sana'ani, roasted to Full City on an I-Roast 2
This is exceptionally well suited to drip brewing (I brew in a Chemex).
 I've not been as pleased when I brewed in a vacuum pot, perhaps because so
much of the blend was roasted in air roasters. . . .  I'll let you all
ponder the question why, mine is but to savor the chocolate and tobacco
flavors of this fantastic blend!
Jeff Hayden
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92) From: Yakster
Costa Rica La Yunta that we roasted last sat on the HighTop.
Woke up early and couldn't get back to sleep so I made two cups in the
CCD and poured it into a large cup and took it outside to sit with.
Nice bean.
Time to roast today.
-Chris
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93) From: John Mac
Enjoying the El Salvador Finca Matalapa Peaberry roasted to a nice C+ .
Sounds like you all had a great time at last weekends roasting camp, I was
lucky enough to make the first camp back in July.
Josh is the best and does a wonderful job as camp counselor. ;-)
The weather's perfect here in the Bay Area for a day of roasting with the
Behmor. Enjoy!
John in Nor Cal
On Sat, Oct 3, 2009 at 7:25 AM, Yakster  wrote:
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94) From: miKe mcKoffee
Panama Esmeralda Gesha '08 auction mixed lot. Greens kept vac' sealed and
frozen. When my 300LB of Lot 5 was almost gone quickly mixed the last couple
LB with the .5lb pre-auction samples of ALL the lots except DP and back in
the freezer for doled out micro-lot roasting. Both for home consumption and
by the cup pourover bar at the Café. Very very good, better balanced than
Lot 5 by itself, and obviously not an easily replicatable coffee:-)
Slave to the Bean Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.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.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://www.norwestcoffee.com/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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95) From: raymanowen
"...obviously not an easily replicatable coffee:-)"
Can't wait to hear new thoughts on the brew when you pull the lever and
improve on it.
Cadillac had a 431+? cube V-16
mill. With Gobs of torque
and smooth as a breeze, how could they ever
improve on it? Glad they didn't give up and stifle ingenuity on combustion
chamber design and cam profiles. 20 years later, the Hemi was a smooth
brute...
180 HP back in the day, 1000 HP in a 2003 Concept Car 16. Chauffeur also
barista, brews shots for the rear seat passengers??
Cheers, Mabuhay, Iechyd da- RayO, aka Opa!
"Think it's expensive now? Wait till it's free!"
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