HomeRoast Digest


Topic: Monday Morning Cup (152 msgs / 3517 lines)
1) From: Terry Stockdale
First cup was a SO americano of Sulawesi Toraja.
Then, a drip pot of CR La Minita, roasted to FC. I split this between  
two 16 oz thermos bottles, my travel cup and my second morning cup.
--
Terry Stockdale
www.terryscomputertips.com
Sent from my iPhone
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2) From: Paul Helbert
First cup was City+ (12 min in SCGG, filter cone brewed) from the remainder
of the five pounds of the Invalsa 4A Organic Bolivian that got me started on
this odyssey.  I scored a Nissan / Thermos French Press at a thrift store
last week for $3, so next will be SM's Bali Kintamini Arabica FC+ for
contrast.
-- 
Paul Helbert
There are two ends on a candle; and for good reason. Burn 'em.
NPR Radio special "Bush's War" should be interesting tonight at 9:00 EDT.
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3) From: Bill
Tree Dried Natural roasted Saturday morning.  Could use a bit more rest...
getting a bad side flavor on it... a little harsh side-show.  but overall
the cup is delicious and i'm excited for the next cup in a couple of days.
 I'm leaving for a little vacation, 3 days, gonna do a little bird hunting.
 So happy trails to all and see ya when i get back!bill
On Mon, Mar 24, 2008 at 7:11 AM, Paul Helbert 
wrote:
<Snip>
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4) From: kevin creason
That is an awesome press, my friend. Great find. I received mine as a
birthday gift 1.5 years ago from my wife, and it is still the best.
On Mon, Mar 24, 2008 at 8:11 AM, Paul Helbert 
wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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5) From: Sandy Andina
AP of PNG Kimel, C+.
On Mar 24, 2008, at 8:46 AM, Terry Stockdale wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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6) From: Frank Awbrey
Bill, I had "two" cups of the "Tree Dried Natural" this morning. Roasted on
Thursday, I think, (maybe Friday). To me, that was the best flavored coffee
that I have drank in a couple months. Brewed with the AP.
Frank
On 3/24/08, Bill  wrote:
<Snip>
-- 
Frank
"Still the one"
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7) From: Brett Mason
My first cup was Sumatrea Blue Batak, drip brewed...
My afternoon cup is a SBB latte with one of Susan "JavaMama"
Oppenheim's bicycle churned 5-chili chocolate bullets melted in - this
is a nice and spicy cup....
Ole!
Brett
On Mon, Mar 24, 2008 at 1:41 PM, Frank Awbrey  wrote:
<Snip>
-- 
Cheers,
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8) From: John Haley
Had a presspot of Moka Kadir blend this morning and am having another right
now in the early afternoon. This batch is barely rested enough at 3 days and
is just beginning to acquire a sweetness and more rounded taste. It was a
split batch with half roasted to FC+ and the other barely to FC. Roasted
another full pound this afternoon in the HT to FC+, well into SC this time,
and it looks excellent.
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9) From: Paul Helbert
I messed up this morning when I post scripted my message with, "NPR Radio
special "Bush's War" should be interesting tonight at 9:00 EDT." It is
scheduled for public TV. Thus I will probably miss it. No TV. I heard an
interview with the producer on NPR today. It is to be a two part series
about the policy war within the administration. Maybe I'll head down to my
favorite pub to watch it...if they aren't playing 24/7 basketball.
-- 
Paul Helbert
There are two ends on a candle; and for good reason. Burn 'em.
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10) From: raymanowen
A double of SM Classic Italian Blend, barely Vienna last night. Astounding
right out of the FR and even better this morning.
Wish I had a Fiver. I will...
Cheers and Magandang Hapon -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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11) From: Paul Helbert
Wow, the day has gone on long enough for the evening cup. Last order I went
for the 8 pound sampler, split 50/50 espressso / decaf. Nicaragua Dipilto WP
Decaf, roasted last night to City+, 8 min til 1st and 10 min to EOR in SCGG.
Ground too fine for the French Press, I think (had to apply a WHOLE LOT of
force). Made a wonderfully favorable cup with a nice, long, semisweet
aftertaste. This is a good one for the folks who say that if coffee tastes
like it smells they'd like it.
By the way, RayO, What's with the flash freezing you mention?
-- 
Paul Helbert
There are two ends on a candle; and for good reason. Burn 'em.
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12) From: Les
I know it is evening, but it has been a long day.  I started out with a cup
of Yemen Sanan'ai followed by a cup of Hawaiian Kona - Kowali Typica XF,  I
then took a small thermos of the Yemen to work.  Eight days in a row, I
needed more coffee!
Les
On Mon, Mar 24, 2008 at 4:33 PM, Paul Helbert 
wrote:
<Snip>
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13) From: Brett Mason
Enjoying a rich Sumatra Blue Batak from Eddie Dove's Heaven's Hollow
Roastery...  Full City +, drip brewed in Melitta Clarity with gold filter,
and tasty!
Big Thanks to Eddie - this has helped as a baseline for comparison of my
roasts.  Nice to learn I am getting it done OK....
Cheers,
Brett
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14) From: Eddie Dove
Thanks, Brett!  That is a great way to start a Monday ...
<Snip>
Sumatra Organic Gayo Mountain Special.
Eddie
-- 
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Mar 31, 2008 at 7:08 AM, Brett Mason  wrote:
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15) From: Dave
This morning I'm drinking Ethiopia Limu, Indonesian process roasted
using behmor p2 to just past full city on Saturday night.
Brewed this morning with my AP.
An excellent cup! Mild acidity, no bitterness, a touch of cocoa.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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16) From: Jim Gundlach
I finally roasted the Gisha auction winner last Friday and pulled the  
first shots out of it this morning.  An excellent coffee.
      pecan jim
On Mar 31, 2008, at 9:17 AM, Dave wrote:
<Snip>
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17) From: Paul Helbert
Found a small foil brick of pre-ground, slightly out-of-date, Seattle's Best
in my camping food box. Put two scoops through the Melita cone paper filter.
A bit fruity as it cooled, nice, sweet aftertaste. Really was quite
drinkable.
I really have to get to work now...even in the rain.
-- 
Paul Helbert
So it is written. I read it on the internet, so it has to be true.
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18) From: David Rossell
Monsooned Indian Malabar at FC+ rested two days.  Like drinking caramel
syrup.
David Rossell
Administrator of Network Services and Planning
Norwood School
8821 River Rd.
Bethesda, MD 20817
(301) 841-2178
drossell
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19) From: Sheila Quinn
Sumatra Blue Batak, fresh from the roaster. I always try one cup right 
after I roast, and this one is FANTASTIC right now. I can only imagine 
how good it will be in a few days after resting. Wow!
Sheila
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20) From: Gary Foster
Monday morning's cup is better than sunday.  I nailed my cappa this
morning with a triple ristretto of my dwindling store of black cat and
nailed the microfoam (can't do it consistently but I'm getting
better).  My wife said it tasted like chocolate heh.  Definitely one
of my better attempts.  I can't consistently pull better shots than
the guys on the corner (no, not a sbux lol) but I'm getting closer.  I
can occasionally pull better and usually pull about equal to them with
the rare sink shot now and my milk steaming is getting pretty solid.
I really enjoy these black cat beans but I'm anxious to try some of
the classic Italian blend from Tom I have waiting in the garage.  It
will be soon...
She's drinking a mixture of peets and Tom's french roast blend in the
newco.  She said it tasted really good.  Maybe there's hope for her
after all :)
-- Gary F.
On Mon, Mar 31, 2008 at 7:37 AM, Paul Helbert  wrote:
<Snip>
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21) From: Jim Gundlach
On Mar 31, 2008, at 9:44 AM, David Rossell wrote:
<Snip>
That was mine Saturday, Sunday I spiked it with about 20% India Anohki.
    pecan jim
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22) From: Terry Stockdale
My thermos is filled with Niacragua Placeras Miel at FC
First cup was a Sulawesi Toraja FC+ Americano from my Vivaldi II.
--
Terry Stockdale
Sent from my iPhone
On Mar 31, 2008, at 9:49 AM, Sheila Quinn   
wrote:
<Snip>
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23) From: Coffee
I'm trying out Tom's French Roast Blend roasted in the Gene Cafe  
to ... French Roast ;-)
It a really nice, classic French Roast flavor. A little roasted  
bitterness with a bit of carmel or molasses. Sometimes we get caught  
up in the light roasts and forget that there can be a really good,  
flavorful dark roast.
My parents are coming out to visit their grand kid and they only drink  
Starbucks French Roast bought pre-ground at the grocery store. I can  
hear them now... "it's not dark enough". Sigh, maybe an extra scoop in  
the drip filter?
-Peter
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24) From: John Despres
Re-posting this under the correct topic heading... =
I started with a French Press of my standard brew of Gayo Mountain =
Special. It was OK... Then I remembered the throw-down and this brew was =
thin like the brew was on Saturday...
Now I'm enjoying a FP of El Salvador Las Renas WP Decaf as a "Brett =
Brew". I upped the dosage and am enjoying the brew a lot more. If it =
weren't for the throw-down, I may have never tried it with a larger dose.
As to the decaf this early in the morning, I have an MRI scheduled of my =
hand later this morning, so I need to sit still...
Then it's full caf ahead!
John
<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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25) From: Les
Kenya Githumbwini roasted to a nice city plus 7 days rest.  It is nice and
tame with that much rest and yet very rich in deep red grape-currant
followed by a nice milk chocolate finish.  I really like this coffee as it
goes through the stages.  There is a hint of malt in the finish.  Brewed in
the Technivorm with a Swiss Gold Filter.
Les
On 3/31/08, David Rossell  wrote:
<Snip>
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26) From: Gary Foster
On Mon, Mar 31, 2008 at 7:55 AM, Coffee  wrote:
<Snip>
I just read this to my wife and she stuck her lip out and called me a
chicken butt...
Heh... :)
I do have to say that for a french roast, I really like Tom's blend.
If anything has a hope of converting my wife that will be the one.
She'll never wax poetic over a PNG Kimel Peaberry or Harrar Horse (my
personal favorite so far) but she just might learn to appreciate Tom's
FR blend (provided I make sure it's dark enough heh).
-- Gary F.
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27) From: Floyd Lozano
The actual auction lot or the 'for the masses' lot?  I am curious if
there's a marked difference.
My cup today is 4 day rested Costa Rica Conquistador , Full City from
the HotTop, in the Technivorm, from last year's offerings.  I am
trying my best to rotate my oldest coffees up and drink them before
they lose their special character.
On Mon, Mar 31, 2008 at 10:31 AM, Jim Gundlach  wrote:
<Snip>
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28) From: Paul Helbert
On Mon, Mar 31, 2008 at 11:03 AM, Gary Foster  wrote:
<Snip>
Got my chicken chores done for the morning. Still too cool and rainy out to
work on the brooder.
<Snip>
That higher dose may do the trick. Serve it in an opaque cup or mug so they
can't do the tasting with their eyes.
-- 
Paul Helbert
I read it on the internet, so it has to be true.
So it is written.
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29) From: Frank Awbrey
Sorry, can't tell you what I'm drinking this morning (don't have my notes
here with me and can't remember). Roasted early last week from a mixture of
a couple of left over beans from a few months back. This is a very sweet
tasting cup. Not harsh at all. Wish they all tasted like this.
Frank
On 3/31/08, Floyd Lozano  wrote:
<Snip>
-- 
Frank
"Still the one"
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30) From: Jim Gundlach
This was the auction lot, as I recall a total of four auction winners  
were included in a order for around $100.  The other three pounds are  
long gone.
         pecan jim
On Mar 31, 2008, at 10:25 AM, Floyd Lozano wrote:
<Snip>
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31) From: sci
Panama Carmen Estate roasted to C+ in IR2, rested three days under hard
vacuum, ground medium in Zass, sifted out fines, AP at very strong dosage (I
always overdo dosage a little) and diluted to Americano, 12oz total in my
Barista Stainless travel mug for slow ride. Flavor is superbalifico--I mean
top notch. Flowery, fragrant, and oh sooo sweet. I'm starting to love AP
more than FP. Is that heresy?
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32) From: John Despres
I'm enjoying a delicious Brazil Pedra Grande-Bourbon Cultivar. Full =
City, French Press, very, very nice cuppa. Good sweet milk chocolate, =
light acidity and full body. Very well balanced cup that keeps going =
strong even as it cools.
Yum.
John
-- =
John A C Despres
Hug your kids
616.437.9182
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JD’s Coffee Provoked Ramblings =
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33) From: Eddie Dove
At the moment, a nice, chocolatey cup of Brazil Moreninha Formosa
roasted a week ago.
On tap:
Colombia Antioquia - Jardin Cerulean Warbler
Panama SHB Las Victorias
Eddie
-- 
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Mon, Apr 28, 2008 at 7:10 AM, John Despres
 wrote:
<Snip>
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34) From: Les
I am finishing up the last of the Panama SHB Las Victorias roasted last
week.  I have a pound of Panama Mama Cata Gesha resting, and will enjoy the
first cups of that fine coffee tomorrow.  With the Gesha auction this week,
I thought it might be nice to enjoy drinking some to remember how good it
really is, when the price per pound goes higher than most.  I hit Becky with
a Sumatra yesterday and she thought there was something wrong with the
coffee.  I kind of threw her off guard with that deep rich earthy coffee
after having so many of the lighter bodied coffees.
Les
On 4/28/08, Eddie Dove  wrote:
<Snip>
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35) From: Bill
I'm on the road for a few days in good ol' Wyo... which means Aeropress.
 This morning I'm finishing up some of the Sumatra Classic Mandheling from
4/17.  Not a ton to report... just a great Sumatra in the AP.  Good body,
excellent mouthfeel, nice earthy flavors...
Probably gonna have another cup in a few.  Man this is rough.  Get to travel
through some of the most beautiful country ever and drink some of the best
coffee ever.  Ho hum.
bill
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36) From: miKe mcKoffee
First of the morning cup a rich, smooth perfectly balanced last of 4/17
15min CCR HT City+ mason jar vac' stored batch Americano of Mauka Fire Kona,
roasting a batch of Zuma Kona to takes it's place on the to be brewed shelf.
Debating between 4/22 Guat' Gesha or 4/23 Esmeralda Gesha for next cup...
Les you're early! BOP auction May 20th, Esmeralda auction May 22nd.
Pacific Northwest Gathering VIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVI.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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37) From: Les
Oh, I am often ahead of myself Mike!  I guess with so few Centrals in the
offering sheet, I am a bit nervous.  It is a good thing I have a dozen or so
in the stash!  I still have two pounds of the Guat' Gesha in the stash as
well, and a pound of the Esmeralda too.  I am getting a little low on
Brazils, but I am going to cut down on Brazils to make room for those micro
lot CRs that are on the way.  I am out of Columbian so I will be ordering
some of that soon.  I am hearing good reports on the Warbler.  I hope Tom
has a good supply, I wouldn't want to miss that one.
Les
On 4/28/08, miKe mcKoffee  wrote:
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38) From: Michael Wade
Savoring a 50/50 blend of Indonesia Flores "Jade" roasted to FC (444F) and 
old reliable Idido Misty Valley roasted to C+ (435F).  Fruited up front, 
huge midrange, nice mouthfeel, first reaction was: "Wow, thats a BIG cup".
I tried it last week and keep going back to it, even though I've got rested 
Harrar Horse lot 17406 C+ (438F), Guatamala Huehuetenango Finca San Vicente 
C++ (440F),  Mexican Organic DP Narait Rustico C+ (438F) and Yemen Mokha 
Sharasi C+ (435F) to choose from.
I'm having a really good week, coffeewise.  Decision making is proving to be 
a bit of a problem...
Michael

39) From: Bill
Second cup this fine morning is a C+ Kenya Gethumbwini PB.  I posted about
the roast, that I stalled it out when roasting Friday night.  Anyway, the
stalling before first crack muted some of the flavors, but it does have some
of the acidity of this bean.  Resting for a few days has definitely improved
it.  Nice contrast to the Sumatran which was first.  What a good day!
peacebill
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40) From: Paul Helbert
It's a rainy day and it doesn't look like it wants to quit anytime
soon.. All the chores are done and my socks are hung up to dry. My
second cup will be the Nicaraguan Dipilto WP Decaf, not because I want
less caffeine but because it tastes so good. (I have friends who say.
"Decaf, what's the point...just drink a third of a cup and throw the
rest away." They don't say that about my decaf, at least not to my
face.
Reading about different brewers got me thinking about cleanliness. All
the devices we use are easily cleaned or at least it's easy to see if
they are clean. Glass is easy to inspect. My grinder is another story.
How do I get the center burr out of a Baratza Virtuoso? How do I get
the plastic sides off to get at the motor controls? I thought it was a
snap-apart housing, but don't want to pull too hard at the wrong
place.
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
Some of the worst ideas since sliced bread.
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41) From: Bob Brashear
The last of my 2007 Yemen Mattari roasted to FC+ on the 23rd brewed in a 
TechniVorm. I am reminded of a cool desert morning with the sun about to 
peek up from the horizon. The barest hint of a warm breeze preparing 
its' arrival. The flocks of goats starting to awake. A camel brays 
nearby, heralding the dawn.
I think I'm channeling something here ...
Bob
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42) From: John Haley
I returned from a section hike of the Appalachian Trail late yesterday
afternoon after a couple of days without coffe (done intentionally). Had a
full FP of Mokha Sharasi when I got home and a FP of Mokha Mattari this
morning. Glad to be back, at least for the coffee.
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43) From: Andy Thomas
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cm9hc3RpbmcuY29tL2dhbGxlcnkvbWFpbi5waHA/ZzJfaXRlbUlkPTc4MjA=

44) From: Bill
Aged Sumatra Lintong in the FP that has been sitting around for 3 weeks.
 Definitely mellower.  Would not drink it with this much rest, but missed it
in the back of the cupboard.  Pretty nice cup of coffee.  Always amused by
the interesting bloom of aged coffee...
what's in your cup?
bill in wyo
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45) From: Les
The new Columbian Warbler.  Maybe I shouldn't say how good it is.  Does Kona
like let the cat out of the bag?
Les
On 5/5/08, Bill  wrote:
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46) From: Barbara Williams
Broke into the Yemen Mokha Mattari roasted to FC this morning after 4 
days rest.  The result was delightful with the dark chocolate flavor. I 
only bought 2 lbs - so I will be ordering more soon.  Hopefully with the 
new Costa Rica.
Larry
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47) From: Larry Williams
Broke into the Yemen Mokha Mattari roasted to FC this morning after 4 
days rest.  The result was delightful with the dark chocolate flavor. I 
only bought 2 lbs - so I will be ordering more soon.  Hopefully with the 
new Costa Rica.
Larry
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48) From: Bill
Harar roasted 7 days ago, C+, FC.  Nope.  I really prefer this coffee
lighter and fresher. I love this coffee at a light (C+) roast after about 2
or 3 days rest.  I'll probably roast some next week.
Have a buddy coming over.  We're gonna do a brewer throw-down today, vac
pot, chemex, french press, aeropress.  We're gonna use the Harar.  I'm
excited.  I'll be wired later.
hope everyone is enjoying their memorial day.
bill in wyo
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49) From: Stephen Carey
This was my first cup of what I posted about yesterday: Brazil 
Cachoeira da Grama Yellow Bourbon.  I was nervous about the roast, 
well, I had no need to be.
After roughly 18 to 20 hours rest it is one of the smoothest, almost 
like a silk texture, but in taste form, coffees I have 
had.  Everything about the four mugs of it I had today was about it 
being "light," but NOT weak.  No, the flavors were full, it has a 
very traditional coffee flavor to it, but it doesn't knock the taste 
buds for a loop, instead it kind of knocks on the door and lets 
itself in, quietly.  The taste I was looking for came at the very end 
of the sip and actually seemed to strengthen just a bit as it stayed 
in the carafe, if such a thing is possible.  I am speaking of the 
jasmine flavor which Tom writes about.  It is truly there, but like a 
shadow, not wanting to come out into the light, at least not yet.
I will see how it continues with rest.
Stephen
At 11:39 AM 5/26/2008, you wrote:
<Snip>
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50) From: Les
I enjoyed a fine cup of Columbia Warbler this morning.  It was a very smooth
and flavorful cup.  Roasted city-city plus with 5 days rest.  The piney
flavor and the depth of this cup is amazing.  I was thinking about all the
Gesha from Panama Tom has bought.  It looks like there are going to be a
dozen offerings.  I am going to have to clear the stash in preparation of
what is coming.  Since I liked the Costa Rica and Guatemalan Gesha coffees,
I don't know how to keep the stash down.
Les
On Mon, May 26, 2008 at 11:25 AM, Stephen Carey 
wrote:
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51) From: Justin Marquez
Roast more coffee...?
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)
On Mon, May 26, 2008 at 3:03 PM, Les  wrote:
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52) From: Lynne
Ethiopian Sidamo, ever so kindly gifted to me by my dear friend, Ann McCann.
I nailed this one! (so much for staying totally off of caffeine). This mug
full (drank half black, then added some cream for a different experience -
both were excellent) was smooth and absolutely delish. Would like to make
some more (too late in the day), but it would keep me up all night.
ah....
Lynne
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53) From: Dean De Crisce
A high grown guat (4000 ft) sample picked up at the SCAA...city...nice double espresso..creamy...bright... Sweet, some nuts with a fruity astringency similar to earl grey at the finish. Made an excellent FP cup also.
Dean De Crisce
Sent from a Treo phone.

54) From: John Despres
I'm enjoying something I wasn't sure I would...
I bought 1/2 kilo of "the most expensive coffee" in Vera Cruz. 100 
pesos, yep, that's expensive in Mexico, but 10 bucks ain't bad. I was 
sent to this store "La Onza" for great coffee by their competitors... Huh?
It's another tiny Mexican shop with a home made roaster in the front of 
the store. They offered 6 roasts, none of which looked darker than FC / 
FC+ which I found pleasantly surprising. Finding the high end stuff, I 
asked for a shot and it was delicious. I was told it was roasted that 
morning. The 1/2 k was pre-packaged, so I asked when it was roasted, 
"This morning" the guy told me. I don't think I believed him, but bought 
a 1/2 k anyway.
"La Onza" is a plantation in Coatepec, growing their own and selling it 
both at the store and commercially. Their walls and bags are decorated 
with numerous awards and they had many other gadgets, jams and other 
items to sell.
The bag only identifies the coffee as Arabica.
I opened the bag this morning. The beans have a light spice and 
chocolate fragrance. I ground it for the FP and the spice leapt to the 
fore of the fragrance while the chocolate was still present, it stayed 
in the back.
Adding water, I realized the guy behind the counter probably told me the 
truth. The bloom was huge much like any of my fresh roasted coffees and 
I was pleased, very pleased. The fragrance turned to chocolate and a bit 
of dried fruit while the spice dropped to the back.
In the cup, it has a medium body and has a light, rather delicate 
flavor. The chocolate is still there, but not as much as in the dry 
fragrance and dried fruit comes out a bit more...as it cools, I get 
little of the dried fruit, fig maybe...
Anyway, that's what I'm drinking. Something a little different and 
nicely surprising.
It ain't a Yemen or Ethiopian DP or Liberica, but I'm enjoying it.
Have a great Monday, all!
John
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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55) From: Dean De Crisce
I had a nice FP of the organic Limu, roasted 2 days ago in the Behmor
to City plus. It is interesting in that the flavor has changed over
the last 2 1/2 days. Right out of the roaster there was a heavy honey
with some mild lemon notes. Yesterday, there was much less of that
taste, and much more harrar like berries. Today...still berries, but
also some chocolate notes. Quite a wild coffee.
On 7/7/08, John Despres  wrote:
<Snip>
-- 
Dean De Crisce, MD
Ann Klein Forensic Center
Special Treatment Unit
8 Production Way
Avenel, NJ 07001
732-499-5653
Mobile: 310-980-8715
decrisce.md
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56) From: Brian Kamnetz
It's interesting to see how a given variety, roasted to a given level,
evolves with rest. I have had roasts that were unremarkable suddenly
explode one day, then the next day be nothing particularly special
again.
Brian
On Mon, Jul 7, 2008 at 10:15 AM, Dean De Crisce  wrote:
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57) From: kevin creason
mmm.... sounds similar to what I remember last year's Chiapas being. I miss
that bean.
On Mon, Jul 7, 2008 at 8:11 AM, John Despres  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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58) From: Kris McN
It's really more like Monday Afternoon Cup for many of you right-coasters.
I'm loving a quad Americano of 50/50 Ethiopian Koratie DP and Brazil
Cachoeira "Canario Bourban" pulled on La P before I left for work.  I
started the morning with a double shot of just the Koratie (C+), but found
it a little too bright and thought the Canario (FC) would balance it a bit.
Really nice floral and fruit with a warm, round, nutty base.  I've been
added just enough hot water to double the volume - don't know if that's
called something else besides an Americano, but I find it's enough to open
up the flavors without diluting them too much (not that I'm against a
regular 'cano or anything, I'm just really enjoying this whole new dark side
experience is all).
Best,
Kris McN
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59) From: Sandy Andina
IMV, C+, 4 days post-roast, Aeropress.
On Aug 4, 2008, at 11:51 AM, Kris McN wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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60) From: Gary Foster
Right now it's Sumatra Blue Batak, roasted just within a hint of 2C  
and pressed in the AP.  I don't particularly care for it, but I  
brought it into work and the office is going nuts over it (we have  
about a half dozen FP's and they are all being put to use).  I also  
demo'd the AP for a few people and probably sold one or two heh.
One guy told me (after making him an AP cup of the sumatran) "Gary...  
this is absolutely the best cup of coffee I've ever had in my entire  
life".
That made me feel good :)
This morning it was WP Korate, roasted too far and let it hit 2nd  
crack by mistake so a lot of the brightness is muted.  Good, but not  
great.  Now that I know how it behaves the 2nd roast of it will be  
much better I'm sure.
-- Gary F.
On Aug 4, 2008, at 11:44 AM, Sandy Andina wrote:
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61) From: Lynne
Woke up early with the worst toothache I've had in years (due to ignoring a
cavity for a long,
long time... that's what I get for not tackling my fear of dentists). Made
an early French Press
pot of about half and half Nicargua Segovia and Sumatra Lintong Nihuta KVW
Decaf. Oh, what
a glorious cup! Figures that I would finally find a decaf I love - alas,
it's *gone* from SM's list of
available greens ( I think this was part of Ken's tradition that I won... I
*think*... if not, I must have
a homeroast santa leaving me greens when I wasn't looking [actually, that
would be our generous
list members])! Blame my poor memory on the toothache.. or the pain meds...
not my age, please.
haha - part-timers?)
This cup is/was (finished already) perfectly smooth and incredibly
chocolately. After a particularly
stressful day yesterday (I helped my son watch his son - the stress didn't
come from my 'talkative'
4 month old grandson - he was not fussy at all, and the visit with him was
pure delight - we had
some horrid transportation woes, with a driver who attempted to leave us on
a darkened sidewalk
in a not-too-great part of Boston, and later nearly killed us on the
expressway), I made a SO cup
of this decaf, and I was not disappointed.
I needed that cup last night, along with good, long group hug from my three
bowsers!
Wow. I could drink this everyday!
Lynne
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62) From: Les
I am drinking India Liberica this morning.  By roasting it hot and
fast and stopping at a city roast, I have eliminated the Barnyard
issue entirely.  This morning there is a hint of blueberry decending
into an awesome anise with a bit of spice, decending into a nice plum
with a chocolate-caramel finish.  Since first crack starts 20 degrees
hotter than an Arabica bean, it takes a whole different profile to get
this one to sing.  I think the Barnyard comes from underroasting or
roasting at too low of a heat thus baking the bean.
Les
On Mon, Dec 15, 2008 at 4:12 AM, Lynne  wrote:
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63) From: Lynne
Les - I'm glad you posted this. I still have my Liberica and am planning on
roasting it for Christmas - but I thought you had said the opposite in your
previous posts - to lengthen the roasting time!
Also - how much rest do you usually give this? (granted... if it does come
out w/a barnyard odor, I will def serve something else on the holiday!)
Lynne
On Mon, Dec 15, 2008 at 10:04 AM, Les  wrote:
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64) From: Benjamin VerHage
Sumatra Classic Mandheling. I did a bunch of xmas present roasts this weeke=
nd on the Behmor. I had 3/4# of this bean left so I roasted 1/2# for someon=
e who wanted a darker roast and kept the other 1/4# for myself. Figured it =
would go well with the cool, rainy morning and it definitely did! Great Sum=
atra flavor...woody, earthy, peppery. Love it!
Ben
From: Lynne 
To: homeroast
Sent: Monday, December 15, 2008 7:14:14 AM
Subject: Re: [Homeroast] Monday Morning Cup
Les - I'm glad you posted this. I still have my Liberica and am planning on
roasting it for Christmas - but I thought you had said the opposite in your
previous posts - to lengthen the roasting time!
Also - how much rest do you usually give this? (granted... if it does come
out w/a barnyard odor, I will def serve something else on the holiday!)
Lynne
On Mon, Dec 15, 2008 at 10:04 AM, Les  wrote:
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65) From: Brian Kamnetz
I'm drinking the Colombia Huila Valencia I roasted to City+ Wednesday.
Lots of flavor, but at the same time t is a very smooth, very pleasant
flavor (sorry I am unable to describe it more specifically). This is
one of my favorites.
Brian
On Mon, Dec 15, 2008 at 10:04 AM, Les  wrote:
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66) From: Jeff Hayden
I'm drinking what I call Two by two Kona, an experiment of mine.
Took 4 oz. each of two different Kona coffees (Konas from two  
different farms), roasted to Full City on my Behmor.
I added in 2 oz. each of the same two Konas roasted to FC+ on a Nesco.
Blended all four together, then brewed in a vacuum pot (Yama 8 cup  
over an open flame).
Very tasty, mild fruit, hints of bittersweet chocolate.
Jeff
On Dec 15, 2008, at 9:32 AM, Brian Kamnetz wrote:
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67) From: Andy Thomas
It's a snow day for me today. Our steep suburban street is closed and the r=
oads are icy, and since nothing is pressing at work, decided to stay home. =
So I made a silex vac pot of  Lot#10. Awesome coffee!
From: Lynne lynnebiz
Made an early French Press pot of about half and half Nicargua Segovia and =
Sumatra Lintong Nihuta KVW Decaf. Oh, what a glorious cup! [...]
      =
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68) From: Lynne
Oh, delicious homeroast and snow!! I love snow - can't wait for our first
day (of course, other parts of N.E. and even my state, MA, have been hit
with terrible ice, enough to wreak havoc, so I better be careful what I wish
for.)
Lynne
On Mon, Dec 15, 2008 at 2:12 PM, Andy Thomas  wrote:
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69) From: Sandy Andina
Ice day for me--every outdoor surface here in my lakefront Chicago  
neighborhood has a glaze of ice and a powdered-sugar dusting of snow  
on top. Pretty for a doughnut, lousy for a sidewalk or deck.  Knocked  
back a drip-brewed mug of Guatemala Pacamara.
On Dec 15, 2008, at 1:12 PM, Andy Thomas wrote:
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Sandy Andina
www.myspace.com/sandyandina
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70) From: Sandy Andina
It's REALLY cold outside.--a plain ristretto is just too small to warm  
me up. I am out of cream and every milk except skim (and the freebie  
bottle of vanilla Coffee Mate that came with my last Peapod grocery  
delivery). Next delivery isn't till tomorrow. But wait-- there's a big  
honkin' glass bottle of Oberweis fresh eggnog in the fridge, and  
though I normally don't like anything sweet in my cappas and lattes, I  
figured what the heck; so I pulled a double of Greenline and steamed  
up some of that eggnog...........hoo boy! (Don't tell my purist  
buddies I drink eggnog lattes, otherwise I'd never hear the end of it).
Sandy Andina
www.myspace.com/sandyandina
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71) From: Kris McN
As much as my husband loves my home roast and appreciates a good SO, double
americano, this time of year he regularly asks for eggnog lattes.  I give
him the hairy eyeball but make them for him.  I'll do a mutt blend of bag
ends, roast it up and keep it in a vac-ed container in the back of the
coffee cupboard.  Not too bad, really, for a seasonal thing, but not about
the subtle flavors or varietal nuances :-)
Best,
Kris McN
On Mon, Dec 15, 2008 at 1:14 PM, Sandy Andina  wrote:
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72) From: David Rossell
My last little bit of Meno's Misty Valley.  I finally managed to stop
over-roasting it, so I'm pretty much drinking a blueberry muffin.  Not what
I'd like every day, but it's going down easy right now.
David
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73) From: james McDougal
First 3 sips were medium roast illy beans, that were given to me. I wanted
to use the can so I opened them this AM. Yuk, no front end weak finish.
Those beans will definitely go in the grinder cleaning beans bag!
Now, I'm enjoying a cup of "Black sun" roasted to  FC 4 days ago - what a
contrast. Lots of fruit (I keep tasting blueberry, when others taste
strawberry) followed by milk chocolate. I tried to roast 4 oz of this to C+
yesterday, but ended up with FC again. Anxious to try a lighter roast when I
can manage.
Mac
On Mon, Jan 12, 2009 at 7:17 AM, David Rossell
wrote:
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74) From: Alchemist John
I have been drinking the Black Sun for 3 days now.  It is now 6 days 
roasted.  Today is the first day I have noted any fruit at all.  It 
has not been bad, but has been very neutral - not what I 
expected.  Seems for the roast I gave it, City+, no 2nd, it needed a 
number of days of rest to develop properly.
At 04:33 AM 1/12/2009, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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75) From: MikeG
My mix of 60% Java Tatal and 40% Yemen Mattari brewed in the
Technivorm.  Both roasted just a bit longer than intended (Hottop
failed to eject the Yemen, took 10 addt'l seconds to unplug, restart
and hit eject; Dog distracted me with a toy at the critical moment on
the Behmor when I roasted the Java).   So a little bit starbucks-y,
but still a darned good cuppa if I do say so myself.
On Mon, Jan 12, 2009 at 5:17 AM, David Rossell
 wrote:
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76) From: Gary Foster
Monday was this year's IMV, roasted to a FC and brewed in the NewCo OCS-12.
Saturday was an Americano of Red Sea Blend from Silvia for me and drip IMV
for my wife.  Sunday was Panama Esmerelda Gesha from the OCS-12 for both of
us.
-- Gary F.
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77) From: Scott Bukofsky
Monday for me is Guatemala Antigua Los Pastores Peaberry.  I haven't seen
much on the list about this bean, but it is stellar.  Deep fig and raisin
goodness on top of milk chocolate.  This is one of the more intense Guats I
have had in quite a while.
-Scotto
On Mon, Jan 12, 2009 at 1:05 PM, Gary Foster  wrote:
<Snip>
-- 
scottoscoffeeandtea.blogspot.com
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78) From: Darliene Stanhope
I had a nice cup of coffee from a bag without a label.  It was a mild cup,
with a hint of honey and jasmine.  I think it was either Costa  Rican or
Nicaraguan.  It was brewed in an Aeropress.
Darliene
On Mon, Jan 12, 2009 at 12:38 PM, Scott Bukofsky wrote:
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79) From: Benjamin VerHage
And a happy Monday to you all. This morning I'm enjoying a nice cup of Sumatra Blue Batak Tarbarita. It's on 3.5 days rest now and today's cup is just excellent. I only have a 1/2# left and I wish I could order more.
Ben
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80) From: Les
This morning I enjoyed a very nice Columbian coffee.  I don't remember
which one off the top of my head!  It has been resting 6 days.
Yesterday, the beginners luck ran out on the Elektra Mirco Casa.  I
pulled a very nice Americano of the Columbian I brewed today.  I then
thought that some of the Mexcian coffee that I had roasted to a nice
light vienna would make some nice espresso and cappos.  The first pull
was way short on time, about 15 seconds.  I switched to a single
basket (one of those lever tricks) and ended up pulling a long shot at
about 45 seconds.  It took 4 grind adjustments to get it right, but it
was worth it!  A nice smooth shot with a chocolate malt finish.  Yes,
I am having fun!  Now I just have to get a handle made for the very
nice brass bottomless PF that I have for it.
Les
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81) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
 From Columbus? I've never had that coffee ;-)
Tom
  I don't remember
<Snip>
--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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82) From: Karlton G. Kemerait
Might have been Columbia South Carolina :)

83) From: Dave Huddle
I used to get all my coffee from Columbus - before Tom moved west.
--From Columbus? I've never had that coffee ;-) --
Dave
Westerville, OH
On Mon, Jan 19, 2009 at 3:49 PM, Tom & Maria - Sweet Maria's Coffee
 wrote:
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84) From: Les
OK!  Tom, that isn't fair before the second cup.   It was Colombia
Huila Concurso San Pedro.
 wrote:
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85) From: raymanowen
"Yesterday, the beginners luck ran out on the Elektra Mirco Casa."
OK Pilgrim- What exactly did you put in the "Elektra Mirco Casa?" -ro
-- 
"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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86) From: Les
This morning I am enjoying an awesome cup of  Ethiopia Organic DP
Bonko "Black Sun".  This is 3 day rested and has some aninse notes in
the beginning.  I took it to a City ++ to try to get some of the mild
milk chocolate that Tom talks about without losing the fruit.  To
quote Tom,  "The cup has the same jammy flavors, strawberry, stone
fruits - apricot, peach and plum. It has a hazelnut roast tone behind
the fruited notes at City+ roast, and mild milk chocolate begins to
show itself at Full City."   My roast was spot on.  I love the
apricot, peach, and plum with the hazel nut tones followed by a very
mild chocolate finish.  This is one of the cleanest dry processed
coffees I have experienced.  This is one fine cup of coffee.  I am
looking forward to some SO espressos in a few days more rest.
Les
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87) From: Allon Stern
On Jan 26, 2009, at 10:33 AM, Les wrote:
<Snip>
I have some waiting for the roaster.
However, last night I roasted up a 1/2 lb of Mexico Organic Nayarit  
DP; I had only a smidge of the Guatemala Oriente left - one of my new  
faves, and blended a pot's worth about 40-60 with the new batch of  
Nayarit.  The fruit and spice and wineyness combined in interesting  
ways. Kind of like a sangria of coffee. Not necessarily what I would  
intentionally blend for, but interesting and tasty.
-
allon
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88) From: Lynne
Les, I just finished a cup of the same (made in my FP). Well, actually this
morning it's 2/3 Bonko Black Sun, and 1/3 Sumatra Decaf. Good combination -
I love it!
The first time I roasted it, I got the jammy fruit - never was able to taste
fruit in my roasts before, so I was so thrilled.
Second time it was great, but jam was gone. :-(
Third time I underroasted it - fruit was there, but it was way too light.
Was bitter, so I did the re-roast thing to save my (two batches!) roast.
Ugh. Was really too sick to roast, anyway... I think re-roasting kills the
subtle flavors, but saves what I couldn't possibly drink.
Came out delish, just the same. Very chocolatey, can taste it even through
the nasty cold I have (again - man, why do the winters I love do this to
me?!)
Lynne
On Mon, Jan 26, 2009 at 10:33 AM, Les  wrote:
<Snip>
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89) From: Bill
ahhhh, a great day off for me.  awesome snow over the last few days, maybe 6
or 8 inches all told...
up this morning, Kenya Tegu C+, roasted 2 days ago.  some pork sausage and
eggs for breakfast.
then a cup of guat oriente DP about 9 days old roasted to C+ (more fruited
than fruity, a phrase I stole from Tom's blog entry of last week... I really
nailed an early roast of this stuff, and am just slightly off every time
after...) oh well, still tasty.
am now enjoying another cup of the Kenya Tegu.  all of these are from my
moka pot.  this kenya is just nice and high in acidity.  great cup of
coffee.
and I'm off to the gym in a few minutes.  hope everyone has a great day!
bill in wyo
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90) From: michael brown
double shot brazil pocos de caldas.  about 4-5 days rest.  very smooth.  he=
avy body.  rich.  beautiful day here in b'ham, alabama.  crisp air, jeans a=
nd sweatshirt, no jacket.  great day to be alive.  happy roasting and sippi=
ng!
Michael B
<Snip>
<Snip>
e 6
<Snip>
<Snip>
lly
<Snip>
<Snip>
<Snip>
ee.com
<Snip>
ee.com/gallery/main.php?g2_itemId=7820
Windows Live™ Hotmail®…more than just e-mail. =http://windowslive.com/howitworks?ocid=TXT_TAGLM_WL_t2_hm_justgotbetter_h=owitworks_012009
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91) From: Sandy Andina
Aussie Mt. Top, after a dinner at Sixteen last night that was an all- 
Aussie tasting menu (foods and wines--even a beer ice cream).  I have  
three coffee bean canisters--one labeled "Use first" for beans ready  
to grind and brew, one labeled "Use second" for the batch that's  
resting, and a smaller one labeled "HANDS OFF!"  Guess where I keep my  
Aussie Mt. Top? (hehehe)
On Jan 26, 2009, at 9:50 AM, Bill wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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92) From: Allon Stern
On Jan 26, 2009, at 2:30 PM, Sandy Andina wrote:
<Snip>
I've made really nice Guiness Stout ice cream, and had MacKesson's  
XXX ice cream a friend made.
Good stuff.
-
allon
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93) From: Bill
Enjoying an afternoon cup of Kenya Tegu from the MP.  oh man, is this stuff
ever good!  I can't believe how well balanced the acidity is!!  It's bright,
sure, but not too bright.  Just enough to be phenomonal.  I'm gonna have to
wait for a few minutes to go make some more... wow, I'm gonna be pretty
wired...
bill
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94) From: Jeff Hayden
Was time to, once again, try one of those crazy blends which I roast  
only to have others ask "why?" -- until they taste it. . . .
This is a crazy blend I called 45 MOL
8 oz. Brazil Organic Fazenda Jacaranda, roasted in my Behmor to FC+
4 oz. Rwanda Kinunu Bourbon, roasted in my Nesco to Full City
4 oz. Rwanda Kinunu Bourbon, roasted in my I-Roast2 to a lt. Vienna  
roast
9 oz. Hawaii Kona Greenwell Extra Fancy, roasted in my Behmor to Full  
City
1 oz. 9 oz. Hawaii Kona Greenwell & 3 oz. Hawaii Kowali Typica XF,  
roasted in my Nesco to a City+/FC
Blended it all, ground very, very fine in my Zassenhaus and Brewed in  
a Yama stovetop vacuum pot.  Kona fruitiness, subtle blend of  
chocolates, slight bitterness, and oddly, a taste of perhaps  
blueberry, with an earthy finish.  Interesting cup which, while having  
lots of different flavors, was most consistent throughout.
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95) From: John A C Despres
Ethiopia Organic DP Bonko "Black Sun".  I discovered a couple bricks in the
back of the cabinet, vacuum packed in half pound batches and roasted it to a
very nice City +.
Oddly, there's not a lot of aroma in the cup, but the fruit leaps out very
nicely on the tongue. Nice dried fruit at the fore with a sweet fruit
cocktail aftertaste. Good body that's a little creamy, but would have been a
bit fuller if I'd let it rest longer.
What's in your cup this morning?
John
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96) From: David Rossell
I a bit of last year's Guatemala Oriente. I've been forced to drink a lot of decaf recently, and the amazing flavor of these beans is a reminder of what I've been missing.
22 inches of snow on the ground, but it's sunny in my kitchen. Spending the day roasting coffee for gifts, wrapping holiday presents, and listening to Redbird on the ipod. And sipping Oriente.  
Very nice day Monday morning indeed!
David
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97) From: Lynne
Sad to say, I drank whatever was left in a cup on the counter this morning
(from yesterday).
No, I haven't lost all my senses - but I do have a cold, and I figure why
waste my homebrew when my taste buds are starting to go.. rate I'm going, by
Christmas I won't be able to taste anything!
:-( poor me! ha...
Anyway, I loved my Mongo Bongo (Bonko "Black Sun") when I had it (gone now).
Enjoy!
Lynne
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98) From: Yakster
Brewed up two cups of Ethiopian Sidamo Korate that I roasted last night.
Not enough rest yet, very subtle blueberries, I forgot that I had a
Tanzanian Peaberry - Songe I roasted Saturday... mmm I sense another cup
coming on.  I think I even might have 7 - 12 g of the previous SM New
Classic Espresso left to pull a single, maybe a double this morning while
the latest batch rests.
-Chris
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99) From: Bob Hazen
Well, at least it was "only" a day old!  Reminds me of a story....
I used to have an office that was half e-lab.  On the bench I kept a coffee 
pot that was powered through the AC distribution on the bench.  I would hit 
a circuit breaker on the way out to kill power to the whole area - coffee 
pot included.  One Friday night, there was about half of a pot of coffee 
left over.  In my hurry, I just left it there.  On arrival Monday morning, I 
hit the breaker as usual and powered up everything, including the coffee pot 
and its contents.  Getting distracted, I didn't think of coffee for a while 
and the pot sat there and happily re-heated the days old coffee for several 
hours.  Enter my friend Dave.  Dave was a bit of a mooch.  Typically, he'd 
wander in and without asking help himself to my coffee.   You can probably 
guess the rest.  I have a pleasant memory of the grimace on his face and a 
furitive look for a spitoon.  For some reason, after that he began asking to 
share my coffee.
Bob
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100) From: Brian Kamnetz
RXRoaW9waWEgTW9wbGFjbyBZaXJnYSBDaGVmZmUuIFJvYXN0ZWQgVGh1cnMgdG8gQ2l0eSssIGJy
ZXdlZCBpbiBhCm1va2EgcG90LiBJIGxvdmUgdGhpcyBzdHVmZiEgVmVyeSBtZWxsb3cgeWV0IGZ1
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bGVhcHMgb3V0IHZlcnkKPiBuaWNlbHkgb24gdGhlIHRvbmd1ZS4gTmljZSBkcmllZCBmcnVpdCBh
dCB0aGUgZm9yZSB3aXRoIGEgc3dlZXQgZnJ1aXQKPiBjb2NrdGFpbCBhZnRlcnRhc3RlLiBHb29k
IGJvZHkgdGhhdCdzIGEgbGl0dGxlIGNyZWFteSwgYnV0IHdvdWxkIGhhdmUgYmVlbiBhCj4gYml0
IGZ1bGxlciBpZiBJJ2QgbGV0IGl0IHJlc3QgbG9uZ2VyLgo+Cj4gV2hhdCdzIGluIHlvdXIgY3Vw
IHRoaXMgbW9ybmluZz8KPgo+IEpvaG4KPiBfX19fX19fX19fX19fX19fX19fX19fX19fX19fX19f
X19fX19fX19fX19fX19fXwo+IEhvbWVyb2FzdCBtYWlsaW5nIGxpc3QKPiBIb21lcm9hc3RAbGlz
dHMuc3dlZXRtYXJpYXNjb2ZmZWUuY29tCj4gaHR0cDovL2xpc3RzLnN3ZWV0bWFyaWFzY29mZmVl
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aW5nIGxpc3QKSG9tZXJvYXN0QGxpc3RzLnN3ZWV0bWFyaWFzY29mZmVlLmNvbQpodHRwOi8vbGlz
dHMuc3dlZXRtYXJpYXNjb2ZmZWUuY29tL2xpc3RpbmZvLmNnaS9ob21lcm9hc3Qtc3dlZXRtYXJp
YXNjb2ZmZWUuY29tCkhvbWVyb2FzdCBjb21tdW5pdHkgcGljdHVyZXMgLXVwbG9hZCB5b3VycyEp
IDogaHR0cDovL3d3dy5zd2VldG1hcmlhc2NvZmZlZS5jb20vZ2FsbGVyeS9tYWluLnBocD9nMl9p
dGVtSWQ9NzgyMA==

101) From: John and Emma
Gesha Lot 10 roasted to City on Friday in Behmor using P5. What a great
coffee.
John H.

102) From: Yakster
Made the Tanz, but accidentally ground enough beans for two even though the
Wife already left for work, so I had to drink it all myself.  Autopilot
Monday I guess.  It was tasty.
I only had 6 grams of the old batch of Espresso so I brought it up to 7
grams with some Tanz and pulled a single with the kettle set at 205 on the
PID La Peppina.  Choked the machine, ground too fine on the Kyocera that I'd
just taken apart and cleaned.  Forced out 3/4 - 1 oz and it was good, no
ready beans and too much caffeine already for a Mulligan.
I'm off for the next two weeks, KP duty for me today as well as picking up
last minute gifts for the Wife, and staying home with the Kids.
Oh, and I used the PID'd La Peppina to make my youngest Hot Chocolate
instead of doing a separate kettle boil.  Cool.
-Chris
On Mon, Dec 21, 2009 at 8:47 AM, Yakster  wrote:
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103) From: Sandy Andina
My Monday *morning* cups were okay, but then everything seemed to go blooey at once.  First, when I turned it on to warm up in anticipation of midday lattes, the pressurestat on my LaCora (Andreja Premium) blew (steam pressure gauge needle accelerated, then a loud pop and burst of steam;  I shut it off, cooled it down, refilled the tank, turned it on and had to shut it off again just before the needle hit its limit); and I had to haul Miss Silvia back out of storage pending Cora's pickup and repair. (God bless Silvia--she's had to pinch-hit for me more times than I care to remember, and I'll NEVER trade her in or give her away). Then when we went to make a single-cup capsule of cocoa we found the Keurig had turned itself off and could not turn back on no matter what outlet we used or however we hit the power switch.  So I had to substitute my little travel single-cup pourover Keurig.
Maybe this is God's way of telling me I need to brew more pots of homeroast in the Technivorm.
I am far more optimistic about getting the LaCora back safe, sound, and healthy than I was about my late lamented Pasquini Livia (or the Magister the fly-by-night storefront repair shop on the NW Side tried to refurb as its substitute and then dropped out of sight when the Magister did exactly what the Livia had done); Cora Italian Specialties is a well-established, legit firm in the 'burbs with a couple of buildings, sells new multigroup machines to and services most of the better cafes in Chicago, and has nothing but good things to say about SM's.
Peace & song, 
Sandy 
www.sandyandina.com
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104) From: Sandy Andina
feel better!  At least you don't have to home-roast a chicken to get chicken soup.
On Dec 21, 2009, at 10:38 AM, Lynne wrote:
<Snip>
Peace & song, 
Sandy 
www.sandyandina.com
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105) From: michael brown
Before heading to the airport: a double shot of Guat Finca San Jose roasted City+.  Bright and shockingly acidic, while still having the Guatemalan thin/buttery/oily body that i love.  I believe this is one of those S.O. shots that only a homeroaster or true coffee enthusiast would enjoy.
Michael B
b'ham, AL
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106) From: Lynne
Sandy -
Just getting just a bit caught up with all my emails!
Ha - I like that about homeroasting the chicken for soup...
... and I do feel better now. Only it was a real antibiotic that helped this
time, not
the chicken soup (although that always does help). Guess I had bronchitis..
And I never lost my sense of taste - yippee! Now I'll need to roast some on
Wed.
Would do it tomorrow - but we have a whole day with my grandson, so no
roasting.
He's a year and a half - and when I start my grinder, he comes running to
watch
(big entertainment for him!) I also let him smell it after I grind it, and
he seems to
like that.
Something tells me I have a future homeroast aficionado here...
Lynne
On Mon, Dec 21, 2009 at 5:03 PM, Sandy Andina  wrote:
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107) From: Yakster
My Monday morning cup was pretty unremarkable.  Some Costco Rwanda coffee
brewed in my dad's auto drip maker.
I had a pretty bad double espresso this afternoon at the coffee shop inside
a Ralph's supermarket.  Tonight my dad is brewing up a pot from my roast of
Guatemala DP Oriente... maybe some coffee respite is coming my way.
This week is going to make me really appreciate returning home.
-Chris
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108) From: michael brown
I haphazardly threw a handful of Ethiopian Harrar and a Columbian that i roasted at USRC last Tuesday into the hopper.  Pulled a double, wasn't prepared for the semi-sweet, smooth brew.  Had to pull a second to savor it once more.
Michael B
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109) From: Greg Hollrigel
Chris - are you down here in the OC now?  If you are, you have my
sympathies, LoL.  Hopefully your homeroast takes it up a notch!
Greg

110) From: Frank Parth
Greg,
The OC being Orange County? If so, which state (there's more than one Orange Country)?
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111) From: Allon Stern
Oklahoma City, I believe.
-
allon
On Dec 29, 2009, at 10:07 AM, Frank Parth  wrote:
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112) From: Rich
Oklahoma City is usually referred to as OK City.  OC is Orange County 
which is located in the PRC.
Allon Stern wrote:
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113) From: Yakster
Being Monday with the Wife needing to get to school early for a meeting and
my folks needing to leave early to drop the kids at school (I get a break
this week), I brewed up a large Chemex pot ov Guatemala Huehuetenango Finca
La Maravilla.  It was very nice, and it's rapidly disappearing.  I'm
thinking of roasting up the last of this bean, another 430 g, tonight to use
for the rest of the week.  The coffee was great hot and tasted great as it
cooled too.
I'd previously reported problems I'd had with large Chemex pots.  I'm fine
with doing half pots yielding 600 ml, but could not get full pots to drain
in five minutes.  Today I brewed with about the same water I'd use for a
half pot... just the amount that I can run through in five minutes (plus the
30 second bloom) and then added the balance of the water to bring the pot up
to 1.2 liters of coffee.  That gave the Wife and my parents each a cup,
myself a large travel cup, and some left over for the thermos for when my
folks want some more.
It's making me wonder why I'm keeping that "backup" Bunn drip coffee maker
in the garage.
-Chris
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114) From: cherry carter
I have to add my own very favorite coffee maker. The Cona . . . I had one
many years ago and sold it at a garage sale so that I could move onto my
sailboat. Tried every other kind of coffee maker in the years that have
passed. I don't like plastic and ended up with a Yama for the stovetop. It
kept clogging up on me, no matter what other listers suggested. So, now I
have the Cona. A PERFECT cup of coffee every time. And, it makes such a
perfect focus for the sacred coffee ritual. And that's what it is, isn't
it!
On Mon, Aug 23, 2010 at 12:22 PM, Yakster  wrote:
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115) From: michael brown
i go through 'kicks.'  have been on an espresso kick for months.  recently gotten back into the CCD.  love how quick and easy to clean it is and produces a great cup every time.had some brazil this morning
michael
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116) From: Doug Hoople
Hi Cherry,
I'm not surprised that your Yama had a clogging problem, but I am surprised
that you were unable to address it. Chris (Yakster) just posted the same
thing two days ago.
I won't make a pest of myself as I have in the past, but I just want to put
in the word yet again that most clogging problems with vacuum pots and glass
rods (I'm assuming you were using a glass rod) can be resolved with a quick
burst of high heat just before taking the pot off the burner. 5 or 10
seconds, enough to perceive fresh turbulence in the funnel, and that will do
it.
I stumbled onto this method about a year ago, and I went from daily clogs
and delays to no problems whatsoever using this simple technique.
One other thing. The Cona glass rods work in the Yama pots, and they're the
only glass rods you can buy new today. But the Cory rods work better. You
just have to find them used.
Good luck. Vacpot coffee is delicious! And, as you say, the ritual is a
delight.
Doug
On Tue, Aug 24, 2010 at 9:01 AM, cherry carter wrote:
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117) From: cherry carter
Doug, I believe you are the one who suggested this cure for clogged vacuum
pots many months ago. I tried the suggestion time after time and changed the
coffee grind, as well. Nothing worked on a continuous basis . . . and it was
so frustrating for me to end up with a pot of coffee that needed to be
tossed. Now that I have the Cona, the process is perfection every time.
Flawless performance. Awesome coffee. So, I am happy.
Thank you!
Cherry
On Mon, Aug 23, 2010 at 6:32 PM, Doug Hoople  wrote:
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118) From: Rich
You can try the burping technique but the glass rod filter was designed 
to work with commercial ground coffee that was sieved to remove all 
fines.  They just clog on fines sooner or later.  Just sift out the 
fines and they work fine.  The proper grind is a bit on the coarse side 
also.  Have you ever found many fines in the bottom of the Foulgers can? 
Or Maxwell House or any other pre ground stuff?  This is why using the 
solid gold, diamond burr coffee grinder works better.  More consistent 
grind.
cherry carter wrote:
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119) From: Barry Luterman
At that time I said grinder grinder.However,it got pooh poohed as too
simplistic
On Aug 23, 2010 8:32 PM, "Rich"  wrote:
<Snip>
vacuum
<Snip>
the
<Snip>
was
<Snip>
wrote:
<Snip>
surprised
<Snip>
put
<Snip>
quick
<Snip>
will
<Snip>
clogs
<Snip>
the
<Snip>
You
<Snip>
one
<Snip>
my
<Snip>
I
<Snip>
isn't
<Snip>
meeting
<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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120) From: Joseph Robertson
Rich,
I thought I knew something about the big family of coffee grinders out there
but you got me on this one. Can link me to a pic of this "solid gold,
diamond burr coffee grinder" Unless of course I missed the smiley.
Joe
On Mon, Aug 23, 2010 at 8:28 PM, Rich  wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and palate reform.
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121) From: Rich
fine mesh sifter is cheaper though.... :-)
My great grandmother used a genuine Cory vac pot and ground the coffee 
in a no name box mill and then sifted the output.  I suspect that she 
possessed some secret knowledge passed down from the ancients on how to 
get the thing to work properly.
Barry Luterman wrote:
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122) From: raymanowen
Cut and paste- a study in definite and indefinite articles and pronouns.
Their use tells an interesting story.
Being Monday, it is time I brew... It is fabulous, the Ethiopia Organic
Shakiso Sidamo "Maduro"... I'm enjoying... the first shot of... this bean...
another is on the way after just six hours' rest...the rest of the batch
will last longer than...the week.  The coffee...it
cooled too, not near as fast as the beans, though.
Smoking and popping, ended the roast before finish of 1st Crack- 4:10 after
start 1st.
City+ to FC was a test for me. A real Laissez-faire roast for this denizen
of Vienna. Maybe just a mid-life glitch. If this is mid-life, Wow! Time is
on my side and it's just getting better.
I'd...problems I'd... I'm fine...I brewed with about the same water I'd use
for a
half pot... just the amount that I can run through... the Wife... my
parents... a cup,
myself a large travel cup, ... the thermos ... my folks...
It's making me wonder why I'm keeping that "backup" Bunn drip coffee maker
in
the garage.
the Wife
the thermos
the garage.
a cup,
a cup
my parents
me...
myself
my folks
I'm...
Ma walang galang Po -RayO, aka Opa!
Got Grinder?
On Mon, Aug 23, 2010 at 1:22 PM, Yakster  wrote:
<Snip>
-- 
Persist in old ways; expect new results - suborn Insanity...
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123) From: miKe mcKoffee
+1 Your absolute best post to date.
<Snip>
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124) From: Yakster
Nice one, Rayo, a good chuckle to close out the roast of the last of my Guat
La Maravilla.
-Chris
On Mon, Aug 23, 2010 at 10:22 PM,  wrote:
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125) From: Doug Hoople
Hi Cherry,
I'm actually very surprised that you still had clogged pots, although the
Cona glass rod does make things a little more difficult (is it assuming too
much to think your glass rod was a Cona?).
I'd be curious as to how you were grinding your coffee, and how dark it was
roasted.
For my part, I've experienced complete relief from clogging with this
technique, and, until you and Chris chimed in, I haven't heard of anyone who
was still having trouble. In fact, I thought Chris had reported a measure of
relief, too, but that may have either been premature or I may have been
mistaken.
Do tell, if you have the time and the patience. In the meantime,
congratulations on finding the perfect cup.
Doug
On Tue, Aug 24, 2010 at 3:07 PM, cherry carter wrote:
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126) From: Doug Hoople
Still pooh-poohing you, Barry.
A great grinder wasn't going to solve the problem, and you helped me to
prove that.
Doesn't mean that a lousy grinder wouldn't confound the problem, just that a
great grinder wasn't going to fix it.
At the time, I had a Virtuoso and a Vario to work with. I was contemplating
a Mazzer Mini, and was even contemplating a Ditting, as the Mini was reputed
to not be up to true drip grind.
Instead, I was able to apply the terminal heat burst for complete relief,
using both the Virtuoso and the Vario, on both my 5-cup and 8-cup Yamas with
Cory rods. Even with a Cona rod, but to a lesser exent. All the way to
extraordinarily dark roasts, too.
I've had a number of people report relief from clogging and drawdown delays,
so I know I'm not making things up.
That there are still exceptions simply makes life interesting.
Thanks.
Doug
On Tue, Aug 24, 2010 at 4:09 PM, Barry Luterman  wrote:
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127) From: cherry carter
Hi Doug,
Yes, I had the Cona rod for my 8 cup Yama. My grinder is the Kitchen Aid
Professional set on 6 1/2 or 7. The finest is 8 and is the grind I use now
with my Cona vacuum pot.  I played with different grinds and still had clogs
on the Yama. I worked for several months on the problem but still had stalls
at least once a week, sometimes twice. And, you know how disappointing it is
to be ready for that morning pot of lovliness, only to have it go into the
compost heap! My roasts tend to be dark, but not overly so.
The Cona seems to be so much more gentle because of the spirit lamp. The
coffee slips through to the top globe so effortlessly.  I had my Yama on my
gas stove, almost the lowest setting. The hot water came through the top
globe very quickly. And then, just sat there.
In exasperation I tried the cloth filter but that resulted in yucky
tasting coffee after only a few uses.
So now I use the Cona and offer a candle and incense to the coffee goddess.
Perfection guaranteed every time! The Cona is worth every penny.
 Cherry
On Mon, Aug 23, 2010 at 11:40 PM, Doug Hoople  wrote:
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128) From: Yakster
My experience is that the "rumble in the funnel" helped, but could not
completely solve it with my crappy, false burr grinder.  One stuck pot a
month is too much.  I never tried the cloth filter and in fact sent it to a
home roasted that lost theirs.
Today I Chemexed more Guatemala La Maravilla that was roasted to City last
night.  Fresh but good, and better, cleaner with a worthy grinder.  I brewed
with about half the water and then diluted to limit the contact time to 5
minutes.
-Chris
(sent from mobile device)
On Aug 24, 2010 2:23 AM, "cherry carter"  wrote:
<Snip>
clogs
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stalls
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is
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goddess.
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wrote:
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too
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was
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changed
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it
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to
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and
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they're
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a
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had
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onto
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such
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wrote:
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a
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minutes
<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list">http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://host.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.com<Snip>http://www.sweetmariascoffee.com/gallery/main.php?g2_itemIdx20Homeroast mailing list
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129) From: Terry McVay \(rr\)
You must have aced creative writing!  "Shatner; reading a Ray0 post"
<Snip>
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130) From: Doug Hoople
Hi Cherry,
Thanks for the feedback. It's really interesting that you found the spirit
lamp to be a help in the process, but it's very cool that you're able to
make your perfect cup with confidence.
I do know how disappointing it is to lose "that morning pot of loveliness,"
and I remember how just the possibility of it made me cringe with every pot
I made. I almost gave up the vacuum pot because of it. It was very
frustrating, because the good pots simply reminded me of how superior the
method can be, especially when compared against the unavoidable taint of the
cloth filters.
It's possible that your problem was compounded by a stove burner that didn't
go low enough. I'm lucky to have a gas stove, for one thing, but also lucky
that the burners are capable of a very low heat, so that when the vapor
bursts as the water finishes rising, it's a very gentle murmur, not the
volcano blast that many have reported.
I had an electric stove for a short time last year, and that was very
frustrating, as I couldn't adjust the heat fast enough. I took to
pre-heating two burners, one for high and one for low, and shifted the pot
between them to get the quick heat adjustments that I needed.
Funny, it was the spirit lamp on a Hario 2-cup that made me think I
preferred the stove to the spirit lamp, hands down. You've had the opposite
experience.
But we're both getting our perfect cup, so who's to say whether one's better
than the other? Nice that we have the option for both.
Enjoy your morning cup, Cherry!
Yours,
Doug
On Tue, Aug 24, 2010 at 9:22 PM, cherry carter wrote:
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131) From: Doug Hoople
Hey Chris,
Yes, one stuck pot a month is one too many. You've thus helped to make the
case that a crappy grinder will confound things even in the best of
circumstances, and that the minimum for brewing glass-rod vacpot coffee is a
good grinder .
I've also been reading your Chemex drip reports with interest. I used the
Chemex drip for decades before moving over to vacpots, and can recall
occasional stalling with it. It did seem pretty hard to control, and it was
always the late water that clogged. I never thought of the expedient of
holding back some of the water to add later. Brilliant!
I still have the Chemex. I should dig it out and have a little fun.
Thanks.
Doug
On Wed, Aug 25, 2010 at 1:43 AM, Yakster  wrote:
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132) From: Yakster
Not only do I love the Chemex brew process, but it is expedient for the
morning weekday cup.  My Wife started teaching this year and is leaving the
house early, so I've been setting the alarm for 5:30 and stumbling
downstairs at 5:45 to make coffee and oatmeal before she leaves.  Now with
my folks in town helping out, I've doubled the size of my coffee batches and
tripled my coffee consumption so I've had to come up with a good way to make
more coffee in a hurry with easy clean-up and I've decided to stick with the
Chemex.
I'm still using and loving my one hole stopper with the metal piece from a
liquor bottle pour spout stuck in it to reduce the flow from my thrift store
kettle and it's working great.  The new kettle sealed too well so the water
used to gush and gutter out, but I learned not to completely seal the lid so
that some air can get in and allow the water to flow freely.  I also was
frustrated by my kitchen scale shutting off before I was done so I found
that my empty large steaming pitcher plus two 3 oz brew bells and a tamper
are within two grams of my empty Chemex so I can re-tare my scale after
brewing to bring the water up to 1.2 liters to finish it off.
All this work to avoid an automatic drip coffeemaker, but I think it's worth
it.  I still have that Bunn in the garage, but then I'd have to dial that in
with grind and tricks to avoid bloom issues.  Switching brew methods is
interesting.  It'd been so long since I had tried syphon that I had to
really think about how I was going to do it.  Everything I had worked out
before as second nature had to be re-discovered.  It would probably be the
same way if I stopped using the Chemex and came back to it after six months
or a year.  This is reminding me of what Bryan Wray said on the "How long do
you rest your roast" thread:
 I like a coffee in a press first (day 2-4), then vac (4-6), then drip
<Snip>
That's a lot of different brew methods to cycle through.  I guess if you
switch it up all the time it'll get to be second nature to just take a bean
and decide how you want to brew it that day.
So, back to the expedient question, I wonder what method others use to brew
larger then normal amounts of brewed coffee for guests.  For me it's Chemex
at home and stainless steel press pots if I'm making coffee in the field.
-Chris
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133) From: raymanowen
"A great grinder wasn't going to solve the problem, and you helped me to
prove that." [The research was a farce if you already knew the answer.]
"Doesn't mean that a lousy grinder wouldn't confound the problem, just that
a
great grinder wasn't going to fix it."
Congratulations! You proved a negative. Does your proof hold in every case,
or only in the case of Great Grinders from Grinders-R-Us, that you can hold
at arm's length in one hand?
Maybe you proved that 2 different POS grinders are identically bad, so you
can't detect the difference between them.
When two grinders both make grounds with with wild size and shape variation,
neither has control of the particulate size, and the operator has no control
over the brewing characteristic of grounds that resemble Martian surface
rubble.
Different size coffee particles brew and extract differently. Otherwise why
make small pieces out of the fairly uniform-sized beans in the first place,
and why make the grinders adjustable at all??
The one statement that would answer both questions is ludicrous. If you need
size variation in a particular brewing method or it doesn't make any
difference, you're sitting in the rong pew.
Blade grinders generate the exact rubble you seek and they preheat the
grounds at no additional charge. When viewed with an inspection loupe, even
the grind from new Mazzer burrs is seen to vary by as much as 10:1
The particle volume variation is 1,000:1. (r³ and all) If that doesn't ma=
ke
any difference, *$ has your coffee. Helluva note! Happily, there aren't many
fines from the new burrs. The old [new] burrs lasted 5 years before they
started making fines, even though they felt very sharp. ¿Maybe grinding
bread flour wrecked them? No more of that, but it worked.
If a different brew requires a different grind size, then proper brewing
can't possibly use the variable rubble size of most grinders. Of course, if
you like stalled brews in vacuum pots, don't change a thing. Keep doing what
you've done and you'll keep getting what you got.
Cheers, Mabuhay -RayO, aka Opa!
Got grinder?
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134) From: Doug Hoople
I don't have a clue what you're actually getting at here, RayO, but that's
nothing new. You're often getting at not much, almost always entertainingly,
though.
A year ago, when I was experiencing regular drawdown delays and stalls in my
Yama vacpots with a Cory rod, Barry suggested that the answer to the problem
was, in his words, "Grinder, Grinder, Grinder," a mantra we hear around here
a lot.
Turns out that assertion was wrong in two ways, 1) that the problem would go
away with the introduction of a great grinder, and 2) that there was no
other way of addressing the problem.
Barry ran a short, but relatively conclusive, test that indicated coarsely
ground dark roast coffee from either a Mazzer Mini or a Cimbali Max Hybrid
still caused drawdown delays in a Yama vacpot with a Cory rod.
That's not to say that the problem wasn't lessened by the introduction of a
"great" grinder, only that it wasn't solved outright.
In the meantime, using the terminal heat burst method, I was able to take
the output of the Baratza Virtuoso, a "good" grinder (longevity relative to
the Mazzer tanks notwithstanding), and make the problem go away entirely,
using any grind level and any level of darkness of roast.
Now it could be argued that neither the Mazzer Mini nor the Cimbali Max
Hybrid are "great" grinders, but you're starting to really split hairs at
that point. And who wants to sign up for a Robur or a Ditting in the hopes
that "grinder, grinder, grinder" is the whole answer, especially if the
answer is actually "not really."
Was my research exhaustive? No. Could it actually be called research? Under
the tightest definitions, no.
But do I have enough information to demonstrate conclusively that I don't
need a $3000 grinder or a kitchen-reducing tank in order to get my glass-rod
vacpot to behave properly? Absolutely.
So put that in your Super Jolly and grind it, RayO. :)
Doug
On Wed, Aug 25, 2010 at 8:40 PM,  wrote:
<Snip>
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135) From: Rich
It is very simple.  Sift out the fines and use whatever grinder you like.
Doug Hoople wrote:
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136) From: Brian Kamnetz
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137) From: Joseph Robertson
Doug,
You and RayO both make very good points. It takes about a year or so to
learn to speak "RayO" but after you do it will all make sence. Seriously.  I
have collected all the comments and posts of RayO  ;^) and in another year
or two I will be publishing a book of "The coffee world according to RayO"
Seriously the science he apply's works on more than coffee. RayO, I would
never do such a thing with out a clear contract with you to do it. So in the
mean time I will sip my coffee and enjoy all your posts and reply's.
JR
On Wed, Aug 25, 2010 at 10:12 AM, Doug Hoople  wrote:
<Snip>
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ariascoffee.com
<Snip>
ariascoffee.com
<Snip>
-- =
Ambassador for Specialty Coffee and palate reform.
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138) From: Doug Hoople
Hi Joe,
RayO is a very entertaining member of our little community, and we'd be the
poorer for his absence.
While he seems to have a particular flair for writing in complete
obliviousness while responding to my posts in particular (possibly
intentionally, the sly dog :)), he quite often also makes very good points.
Thanks.
Doug
On Thu, Aug 26, 2010 at 1:23 PM, Joseph Robertson wro=
te:
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ariascoffee.com
<Snip>
ariascoffee.com
<Snip>
ariascoffee.com
<Snip>
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139) From: raymanowen
<...the Mazzer Mini nor the Cimbali Max Hybrid are "great" grinders>
They are great grinders in Name only.
   - The acid test would be to set up the worst, most problematic coffee
   brewing event-
   - First execute the entire brew cycle with water only, no coffee
   whatsoever-
   - 2nd, repeat with the correct quantity of roasted, unground coffee
   beans-
Did you experience any stalls, so far? Not much coffee either, Huh?
To advance from no stalls but no coffee you may need to reduce the
particulate size of the roasted coffee sample. I suggest the machine to use
between Roasting and Brewing might have the moniker: GRINDER. Sometimes
called a GRINDER. Or you could use a GRINDER.
Don't attempt to use one of the glittering amusements made for little Rollo
before his pre-school graduation. They look like, but don't function like
real cars, tractors, grinders...
If we still try to use one of Rollo's toys as adults, the mental health bill
hasn't been proposed, and the asylum hasn't been built that will do any
good. The hope is caseless.
Until things change, do as Rich suggests and Big Coffee does- sift out the
fines. I might suggest an alternative hobby- shooting and reloading. You'll
really get a Bang out of it, but it's not for everyone. Neither is driving,
but almost everyone does it anyway.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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140) From: Doug Hoople
"Until things change, do as Rich suggests and Big Coffee does- sift out the
fines."
RayO, this is the first I think I've seen you actually and sincerely
recommending something that big coffee does! :)
But seriously, RayO, what are you trying to fix? The problem's under
control. The fix is in.
There's not really a problem here left to solve. Given a "good" grinder, the
simple application of the terminal heat burst should prevent all problems
with stalling and drawdown delays in the Yama 5- and 8-cup stovetop vacuum
brewers when using a Cory rod. Period. A "good" grinder, in this case, is
the Baratza Virtuoso, which is the grinder I used to demonstrate the
efficacy of the technique in question.
Maybe a "lousy" grinder will still prevent the heat burst from working.
Chris' experience points in that direction. Maybe the Cona rod instead of
the Cory might complicate things, as Cherry's experience might indicate (the
jury's still out on Cherry's situation).
But, from my perspective, there's no need for a "great-grinder upgrade" to
fix vacpot drawdown problems. I recommend a top-quality grinder for the
purposes of improving the flavor in the cup.
I upgraded to the Baratza Vario, and my cups improved markedly. But I didn't
need that upgrade to get the glass rod vacpot to behave. That problem was
already sussed.
So what problem are you actually trying to fix here, RayO?
Thanks.
Doug
On Thu, Aug 26, 2010 at 6:18 PM,  wrote:
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141) From: raymanowen
"...recommending something that big coffee does! :) But seriously, RayO,
what are you trying to fix?"
Big Coffee makes money when they sell something, Anything, Everything that
comes from the megatons of beans they buy and blend. Their blending has to
succeed. Imagine how much energy it would take to over roast and incinerate
millions of tons consistently.
When you blend mierda and Scattah, you still get Scheiße, I admit, but why
waste any energy getting to the Dark Side ash in the first place? By the
same token, nothing goes in the institutional or generic (cheaper) cans if
it could add to a higher-priced blend.
Nothing, but NOTHING gets swept into the dumpster where they have to pay for
disposal. The grinder's fines add almost nothing to the weight they can
sell,  processed and sold to a different market, somewhere. I don't
work there.
Big fine particles, half way between 0 dust and 20 good espresso grind, brew
a fabulous Turkish cup with the Ethiopia Organic Shakiso Sidamo "Maduro"
ground at 10.
One more shot and hit the sack.
Cheers, Mabuhay -RayO, aka Opa!
-- =
Persist in old ways; expect different results - suborn Insanity...
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142) From: Rich
There is a potential problem. The "terminal heat burst" increases the 
temperature of the bottom of the lower vessel a greater amount over the 
water in the upper vessel.  This results in a greatly increased stress 
on the structural integrity of the bottom of the lower vessel as the 
cooler upper vessel water is rapidly applied.  A loss of lower vessel 
structural integrity is a real probability.
Just because an event has not occurred yet does no preclude the event 
happening in the future.
Coffee pot implosion is a shattering event.
Doug Hoople wrote:
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143) From: Allon Stern
On Aug 26, 2010, at 8:13 AM, Rich wrote:
<Snip>
Boiling water has a hard time making it over it's (adjusted for local air pressure) boiling point. If you don't let the bottom go dry, you're probably okay.
-
allon
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144) From: Rich
Those steam bubbles are an insulator and the glass temp does go up.  The 
water in the upper chamber is below boiling.  Check its temperature as 
it is higher on the top hat the bottom.  The bottom goes down first. 
There is already one lister who has experienced superheat and implosion 
is next if it has not happened already and was not mentioned.  These 
pots went out of favor with the masses for many reasons, these are some 
of them.  There is no valid reason for a heat burst.
Allon Stern wrote:
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145) From: cherry carter
Hmmm, if an implosion is a definite possibility and a reason for the
stovetop vacuum to go out of favor . . . then I am so glad to have my Cona,
with a spirit lamp. The whole process is so gentle. A slow whoooosh. And the
denatured alcohol lasts in the spirit lamp for about 16 mornings of coffee.
 I am hoping for this beautiful coffee pot to last forever. Or until I drop
a portion of it. I had one many years ago and sold it when I bought a
sailboat. Now that my husband and I have hung up the anchor, I am enthralled
with the Cona once again. I cannot improve upon perfection. For me, it makes
the perfect cup.
On Thu, Aug 26, 2010 at 8:24 AM, Rich  wrote:
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146) From: Doug Hoople
Hi Rich,
The "terminal heat burst" is more like a terminal heat nudge, and
it's doesn't seem to be increasing the temp much over the temp that it
already is.
Also, the water in the upper vessel doesn't start down for another 30-45
seconds after taking the whole pot off the heat, which gives the lower
vessel a chance to cool (probably quite substantially) before first contact
between upper and lower liquid.
I've imploded a vacpot once, long before I started "the nudge." I've been
using "the nudge" for a year now, and nary a distress creak from the glass
in either of my two pots.
Interesting thought, though. Thanks for the input.
Doug
On Fri, Aug 27, 2010 at 12:13 AM, Rich  wrote:
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147) From: Doug Hoople
"These pots went out of favor with the masses for many reasons, these are
some of them."
I doubt that heat-distress breakage incidents had anything to do with the
market demise of vacuum brewers.
Vacuum brewers, especially using glass rods, do require care and a small
(but not insignificant) amount of skill to get them working properly.
They also break from fumbling in the sink during washing in ways that metal
pots don't, so breakage does figure into a sense of fragility in some way.
Think Chemex and you'll understand what I mean.
If I recall correctly, vacuum brewers were eclipsed by percolaters, touted
at the time as convenience miracles. That percolaters were also essentially
indestructible probably figured into their longevity and success as well.
It took a very long time (decades) for the notion that percolaters were
incapable of making good coffee to enter the market's psyche, a veritable
sea of bad coffee. At the time they were introduced, though, their simple
convenience made them a phenomenon, a tsunami that washed away all the
better alternatives.
Thanks.
Doug
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148) From: Rich
The fun part is when the pot implodes there is no creak or groan, if it 
cracks then it will make a bit of noise before it all falls apart.  If 
you pull the patent drawings of all of these various pots they were 
designed with either a spirit lamp or electric heat source.  For the gas 
ring use there were instructions on what to set it on if you pulled it 
off of the heat, which was not advised.  The instructions were written 
back in the day where 12 pages of cautions and warnings were not a 
federal mandate so there is not much to them.
Tom should stock a balancing siphon pot, http://baharris.org/coffee/History.htm just for the gadget appeal.
Doug Hoople wrote:
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149) From: Doug Hoople
Sounds like vacuum pots are dangerous things, nudge or no nudge, and they
should all be recalled never to be sold again.
Scuba diving's the same thing, isn't it? Jeez, cars are, too, but let's
stick to scuba for a second.
It's a lovely thing, lingering underwater, essentially flying, and the sense
of peace and freedom that accompanies it is hard to match any other way.
But what do you get in your first proper session of scuba training (the real
courses, not the resort beach dives)? About a dozen different ways to kill
yourself and a sense that it's an extraordinarily dangerous sport. Plus the
warning that you can embolize in as little as five feet of water.
So should we ban scuba diving?
Doug
On Fri, Aug 27, 2010 at 11:12 AM, Rich  wrote:
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150) From: Doug Hoople
From Rich's link:
*"A further object is to provide what may be termed an automatic coffee
maker, which will function automatically to perform the coffee making
operations and to keep the coffee at a desired temperature for serving. In
this connection my invention aims to control the timing of the coffee making
functions, regardless of the number of cups of coffee being made, to the end
that uniformly delicious coffee will be produced with out need of the
housewife or operator keeping watch over the device to perform some manual
operation in the nature of timing, or adjusting, or preventing recurrence of
the coffee making process."*
Two things pop out here.
1) That mid-twentieth century obsession with convenience that trumps most
other considerations.
2) The aversion to "some manual operation."
But also, as always in markets, whether it can be kept or not, THE
PROMISE... "to the end that uniformly wretched coffee will be produced."
Oops, sorry, the quote was "uniformly delicious" wasn't it?  But that's a
promise that mass-market automatic coffeemakers have uniformly failed to
keep, in spite of all the decades of bringing the miracle and money clout of
market forces to bear.
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151) From: Rich
Life is full of risks.  Have yourself plastisoled and flash frozen.  Or, 
just be aware of the risks.  It is either the uninformed or the ID 10 T 
that causes all the problems for the rest of us.
For example.  If you build a fire inside a externally vented enclosed 
metal container the surface of that container will get hot.  Now the 
uninformed may actually lay a body part on this surface.  Probably only 
once.  But the nannies of the world will mandate warning labels on the 
exterior of this box informing all that the surface may be hot.  Not to 
mention the swarm of tort lawyers swirling about looking for deep pockets.
Doug Hoople wrote:
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152) From: Dave
Its a little late for you now, but in CA you can't LEGALLY be required to
purchase broken items, no matter the signs in the store...
Dave
Some days...
It's just not worth chewing through the leather straps
As for the percolator replacing the vac
pot due to it's robustness, that leaves out the clear glass pyrex perc
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