HomeRoast Digest


Topic: Wednesday morning cup (84 msgs / 1659 lines)
1) From: John Despres
IMV, City +, rested 12 twelve hours, French Press - Nice fruitiness, 
blueberry at the fore, a bit of chocolate, nice apricot aftertaste.
I was washing dishes as my six year old was watching his pancakes cook 
this morning. He picked up the French Press from the counter with the 
wet grounds still in it, pulled the plunger and commented how good it 
smelled. I asked him if it smelled a little like blueberry.
"No, Daddy, It smells a lot like blueberry."
Yes!
John
-- 
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JD's Coffee Provoked Ramblings
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2) From: John Despres
12  twelve hours??!!? huh. need more coffee...
John Despres wrote:
<Snip>
-- 
John A C Despres
Hug your kids
616.437.9182
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3) From: Paul Helbert
Kona Kowali, rested overnight, City+ & Full City (was aiming at Full City+),
brewed w/ Cona II tabletop did not roast 2nd batch long enough to get the
chocolate but I love the mouth feel of this stuff. Nice hardwood forest
aftertaste lingers after half an hour or more.
-- 
Paul Helbert
"A gun-toting schnook became an embarrassing crook when he robbed
 a Spokane dollar store Sunday. Seriously, if you're going to commit
 a Class A felony, you might as well rob a Class A joint."
 Frank Sennett; Dollar-Store Thief Bucks Common Sense; Spokesman Review
 (Washington); Mar 9, 2007.  A.Word.A.Day
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4) From: raymanowen
Q- Isn't there some way to capture and intensify that latent glory and aroma
in the cup itself?
Cheers, Mabuhay -RayO, aka Opa!
On Wed, Mar 26, 2008 at 7:48 AM, John Despres <
john> wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: Les
This morning it was Kenya Githumbwini on 5 days rest.  Lunch was Kona on the
same rest.  Both are simply stunning.
Les
On Wed, Mar 26, 2008 at 7:43 AM, Paul Helbert 
wrote:
<Snip>
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6) From: Tom & Maria - Sweet Maria's Coffee
<Snip>
Has anybody received the new Harar lot yet? talk about amazing fruit ....
Tom
PS: since we have the webog and RSS, I havent been posting new coffee 
announcements to the list. should I?
--
                   "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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7) From: Rich
Might be a good idea....
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
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8) From: Jim Gundlach
OK,
      That did it - stash reduction is over -  one 18 pound flat rate  
box including five pounds of the new Harar is on the way to Alabama.   
Maybe if I work my butt off on the kitchen renovation I won't have so  
much hell to pay.
            pecan jim
On Mar 26, 2008, at 4:21 PM, Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
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9) From: Sean Cary
I don't really do the weblog and cannot RSS during the day - and don't at
night, in fact other then checking my g mail - I really stay away from
computers since I work on one all day and am surrounded by nothing but
computerness...
So please post them here as well!
Sean
On Wed, Mar 26, 2008 at 5:21 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
-- 
Sean M. Cary
Major USMC
Tempus Fugit, Memento Mori
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10) From: John Despres
Tom, I know I would certainly appreciate it. I don't get to the weblog =
often... And what's the RSS?
John
Tom & Maria - Sweet Maria's Coffee wrote:
<Snip>
<Snip>
<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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11) From: Dennis & Marjorie True
yes Please do post, I can't get RSS or online alot of the time at work!
Tom & Maria - Sweet Maria's Coffee wrote:
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12) From: Les
Tom,
I am enjoying the new crop of Kenya Githumbwini.  Today after 5 days rest,
there is an incredible chocolate finish.  Nice crystal crisp brightness,
descending into a complex deep fruitiness followed by chocolate.  It doesn't
get much better!  With the CoE coffees just around the corner, can there be
too much of a good thing?
Les
On Wed, Mar 26, 2008 at 2:21 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
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13) From: Dave Huddle
'Tom
PS: since we have the webog and RSS, I havent been posting new coffee
announcements to the list. should I?'
Yes - Please!
Dave
Westerville, OH
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14) From: Brian Kamnetz
Tom,
I don't think to check the weblog, so I am one who would very much
like to see your new-coffee posts on the list.
Brian
On Wed, Mar 26, 2008 at 5:21 PM, Tom & Maria - Sweet Maria's Coffee
<Snip>
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15) From: Rick Copple
Brian Kamnetz wrote:
<Snip>
Set this to be the home page of your browser:
And you'll not miss new coffees again!
-- 
Rick Copple
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16) From: Bill
Aged Sumatra Lintong, rested 48 hours.  Attributing it to the 48 hr point,
but it is pretty mellow this morning.  Lots of body, but the "wildness" is
subdued today.  Interesting today, we'll see about tomorrow...
So, what's in your cup today???
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17) From: Seth Grandeau
I have blown my Wednesday morning cup.  I roasted up the last of my
Guatemala Acatenango - Buena Vista Gesha.  It was from my first order and I
had over roasted it the first two tries.  This time I think I nailed a
beautiful C/C+.  I rested it 3 days and I was sooooo looking forward to this
first cup, this morning.  Well, I put too little coffee in relative to water
and it's weak and a little bitter.  Why do you have to make the first pot of
coffee without benefit of the first cup of coffee???
There's always tomorrow!
On 4/16/08, Bill  wrote:
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18) From: Coffee
PMK ... I even brought a thermos to work -- in true Coffee Snob(tm)  
fashion.
Tomorrow might be time to try the Yemen Mokha Ismaili that I roasted  
last Saturday...
On Apr 16, 2008, at 6:59 AM, Bill wrote:
<Snip>
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19) From: Dave Kvindlog
Sumatra Blue Batak "Tarbarita" Peaberry, roasted to FC with two days rest (I
ran completely out while moving last week and couldn't even reach my coffee
roasting equipment amongst the boxes), ground in my office Zass, and brewed
in my office AP.  So much better than the swill I had to settle for last
weekend (one cup was enough...I declined to stoop to such low levels the
rest of the time)...
-- 
Dave Kvindlog
iHomeroast
Cedar Rapids, Iowa
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20) From: Kris McN
I'm enjoying a cup of Ethiopia Yirga Cheffe Kochere District roasted 10 days
ago in the Behmor to C+, and brewed up in a thrift find vac pot I just got.
It's really lovely; bright and citrus-y.  And I'm really enjoying the vac
pot, especially for these bright Ethiopians.  It really lets them sing.
Kris McN
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21) From:
Ethiopia Yirga Cheffe Kochere District that is what I am drinking as well
roasted to C+ 4 days ago brewed in a French press good stuff

22) From: Eddie Dove
This morning was:
Costa Rica La Candelilla Estate Gesha
El Salvador Cup of Excellence – Siberia
Brazil Coromandel – Fazenda Sao Joao
All excellent, but when I poured a bit of the fresh brewed Brazil into
a cup to sample, I was stunned by the aroma - FRESH MILK!  Never
detected that aroma before, especially in black coffee.  Sure was good
though ...
Eddie
-- =
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Wed, Apr 16, 2008 at 8:59 AM, Bill  wrote:
<Snip>
is
<Snip>
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23) From: Bill
Eddie,  any actual flavor that tasted like milk?  That's really wild!
 Thanks for letting us know!bill
On Wed, Apr 16, 2008 at 8:14 PM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
ee.com
<Snip>
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24) From: Eddie Dove
Bill asked, "Eddie,  any actual flavor that tasted like milk?"
Perhaps a hint of milk chocolate.  The Brazil Coromandel – Fazenda Sao
Joao is wonderful.  I was going to order some more and just notice
that it is gone!
Eddie
-- =
Docendo Discimus
Home Coffee Roasting Blog and Referencehttp://southcoastcoffeeroaster.blogspot.com/On Wed, Apr 16, 2008 at 9:36 PM, Bill  wrote:
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25) From: raymanowen
The Primate blend on about Zero rest- a little harsh right out of the can.
-ro
On Thu, Apr 17, 2008 at 6:32 AM, Eddie Dove <
southcoastcoffeeroaster> wrote:
<Snip>
ee.com
<Snip>
-- =
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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26) From: Les
This morning I had a wonderful cup of India Mysore Nuggets from last years
offering sheet.  What a fine bold cup of coffee with hints of pepper,
caramel and a touch of malt that gives it a wonderful smooth mouth feel.
There is just something special about a good India coffee.  Tomorrow it will
be espressos and Cappos with some of the new Yemen coffees!
On 4/18/08, raymanowen  wrote:
<Snip>
ee.com
<Snip>
ee.com
<Snip>
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27) From: Bill
Les, can't wait for the report on the Yemens!  Haven't been in the mood to
roast those yet, but I'm sure I will be soon!bill
On Fri, Apr 18, 2008 at 8:48 AM, Les  wrote:
<Snip>
Sao
<Snip>
ee.com
<Snip>
ee.com
<Snip>
ee.com
<Snip>
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28) From: Les
I really want to keep this tradition going.  I am enjoying a very sweet
mellow cup of Panama SHB Las Victorias this morning.  Nice complex cup with
a hint of banana, followed by some just plain good coffee tastes decending
into a slight bittersweet chocolate finishing with a brown sugar chocolate
aftertaste.  With Tom down to only 4 Centrals, maybe I shouldn't be bragging
this one up too much.  I sure like a good Panama.  Next up on the roasting
schedule is the last pound of Panama Gehsa Mama Cata from last year.  Yum
Yum!
Les
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29) From: Marty Wooten
I am enjoying a nice Colombian Hulia at FC with nice body and  hints of nut
/ chocolate.
Marty
On 4/23/08, Les  wrote:
<Snip>
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30) From: kevin creason
I'm sharing some Qishr with the office this morning. People by and large are
enjoying it.
I pulled about 12 complete but tiny coffee cherries out my bag when sorted
it out this morning. I cracked most of them open with my nails and some of
them were the tiniest little beans you can imagine, quite a few peaberries
but very tiny regular half beans. The small cherries slipped through their
processing, I guess. Another dozen or so loose beans in the bag.
I'm going to try sprouting them, but I'm guessing these tiny guys are
incomplete and won't grow.
On Wed, Apr 23, 2008 at 9:23 AM, Marty Wooten  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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31) From: Kris McN
I'm drinking an AP cup of Kenya Thika - Gethumbwini Peaberry and I'm just
not loving it.  It's too...something.  Winey?  Maybe.  I also taste some
asparagus in it, which I'm not enjoying.  Maybe it's just not for me.  I
haven't hit it with this bean yet.  I'm not getting fruit bomb at all.  This
batch was roasted in the Behmor to FC last Friday.  I've tried it across a
range of roasts C -> FC, though I haven't taken it into 2nd crack.  I'll try
that next - maybe then it will be the magic juice.  Right now it's just meh.
Kris McN
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32) From: miKe mcKoffee
Made a GG Americano for the 5:30am drive into the Kafe. (Guat' Gesha:-)
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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33) From: Rick Copple
Les wrote:
<Snip>
Order all you want, I've placed my extra order on that one. Along with 
some Horse and Kona. And I haven't even tried roasting the Yemens yet.
So, now I'm going to go Aero Press me a cup of the Panama Victoria. I'm 
in dire need!
-- 
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34) From: Chad Sheridan
I've been swimming in Panama coffees this week, taking advantage of a 
friend of mine's generosity (he "forced" some leftover samples from Novo 
Coffee on me).  Panama Finca Carmen and Panama Donna Berta Boquette.  
Both made outstanding vac pots, but the Finca Carmen stood out--the 
sweet, honey and caramel aftertaste left me (almost) sated after the 
first cup I drank at home--so much I did not feel obliged to take 
another sip from the travel mug until I was a half an hour into the 
drive to work.  Definitely got to get my hands on more of this stuff.
Les wrote:
<Snip>
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35) From: Bill Goodman
Am enjoying some Indonesian Flores - Bajawa Highlands, roasted in an 
iRoast2 I just picked up via eBay, to what looks like FC+ (was aiming 
for a lighter roast via its "lighter" Preset 1 but it still went 
over--chaff got by the collector and started clogging the vent on the 
top).  Opened the Bell jar it had been sitting in after a day-and-a-half 
rest and was greeted by a nice chocolatey aroma, and brewed via FP as 
usual.  Not a total chocolate bomb but still very nice, and much better 
than the first batch I had roasted earlier this month in the now-defunct 
air popcorn popper, which came out flat.
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36) From: Les
Sumatra Lake Tawar this AM.  What a rich heavy bodied coffee this one is.
My wife asked what flavors I am getting.  This is a hard one to describe.
Ends with a molasses sweetness.  How about saying it is just an awesome cup
of coffee!
Les
On 4/30/08, Bill Goodman  wrote:
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37) From: Coffee
Ethiopia Organic Limu -- Roasted last Saturday to C+ brewed in the Vac  
Pot. This coffee was part of my original sample pack from Tom last  
February that I overlooked with the arrival of newer coffees. A bit of  
citrus full body. The deeper notes defy my ability to explain... Very  
tasty.
On Apr 30, 2008, at 7:17 AM, Bill Goodman wrote:
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38) From: Floyd Lozano
Inspired by Dennis' offering, I dug up the ol' Mexico Don Eduardo
Oaxaca and roasted it up on the 20th.  Today, I'm getting some almond
nuttiness, some chocolate, a juicy aspect.
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39) From: Bill
Some Mandheling roasted Sunday morning.  I had been finishing some
Mandheling roasted on about the 17th, so today's cup was awesome!  Amazing
what a difference there is in coffee that is 11 days old and coffee that is
three days old!  Using the AP since I'm on the road.  Don't get the full
array of flavors like in the FP, but still awesome.  Full bodied, earthy,
and just great.  bill
when I get home, I'll roast either the Yirga Cheffe Konga or the Harar...
it's time for some lighter fruited coffees.
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40) From: Scott Miller
Oh, I've been working on some of that same bean, too!
Awfully nice body to that cup.
cheers,
Scott
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41) From: miKe mcKoffee
Gee how ho-hum, I'm kind of in a first cup of the morning rut. Today was
Pan' Esmeralda Gesha, yesterday Guat' Gesha.
Make that yo-yum not ho-hum:-)
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42) From: raymanowen
I think I nailed a FC roast of the last of the Ethiopian Sidamo, with the
HG/MB (deep mixer bowl). At 4 days, it worked well blended with Monkey blend
in my transition Carpesso thingy. A couple of Duesenberg hose clamps keep it
on the road- barely- but the flavor was all there.
This morning, the E. Sidamo was huge by itself in a Steinway, just a large
mug of Fabulous. Caiff 'n wellwell- at 3:10, 3:35, 4:05- it kept getting
better as it brewed in the Gold mesh filter in the TV.
I'm sure the espresso will taste better when I quit having to use coat
hangers to Zip tie my dang machine together- Grr.
Cheers, Mabuhay -RayO, aka Opa!
I welcome the Freudian increment.
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43) From: Kris McN
Hi All,
I'm missing the morning cup threads, so I thought I'd start one, even if it
is a bit late for you all east of the Rockies.
I'm drinking Guatemala Finca Aqua Tibia, roasted to a C+ in the Behmor and
brewed in the TV.  Sweet and nutty.
I've definitely started roasting different beans differently for weekday
(drip in the TV) vs. weekend (americanos from La P).
What are you drinking today?
Best,
Kris McN
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44) From: Les
Enjoyed a nice brew of Kona this morning.  The last of the Kona in the
stash!  The new Konas should be just around the bend, so I am not too
worried.
Les
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45) From: raymanowen
The Uganda Bugisu/ Horse Green Stripe/ Sumatra Classic Mandheling blend on
the eastern slope of the Rockies. Made a couple of fabulous Moka pots this
morning- Wow!
The Green Stripe and the Uganda Bugisu were among my faves. Glad I got
Fivers originally, but the Uganda green is history. Only have ~32g of the
blended roast left. Maybe hit the Leaker in the morning for a couple more
doubles.
Finally convinced self to roast Before I ran out of the rest-loving African
roasts- Duh. A couple of 51g FR batches of Green Stripe plus one of the
Sumatra for later this week.
Cheers, Mabuhay and Magandang Gabi -RayO, aka Opa!
At least, there's variety when you do things rong-
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46) From: Benjamin VerHage
After my chaff fire and subsequent cleaning I was finally able to roast a=
 batch in the Behmor last night...Kenya Auction Lot #425 - Karimikui Peaber=
ry. I'm drinking some right now...delicious. Very bright and fruity - a f=
antastic cup. That and I was without homeroast coffee the last two days so =
it's nice to have it back.
Ben
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47) From: Seth Grandeau
Yemen Mokha Sana'ani.  I probably hit FC or FC+ on the roast.  Drinking it
as drip, but it tastes like it would be happier as espresso or an
americano.  This is dark and winey with just a hint a smoke.
On 11/19/08, Benjamin VerHage  wrote:
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48) From: Darliene Stanhope
This morning I had a nice blend of 50% El Salvador Yellow Bourbon and 50%
Yemen Mokha Sana'ani roasted last night with a HG/DB.  It was nice and
chocolatey.  I made the cup with my Aeropress.
Darliene
On Wed, Nov 19, 2008 at 9:56 AM, Seth Grandeau  wrote:
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49) From: Allon Stern
On Nov 19, 2008, at 11:04 AM, Darliene Stanhope wrote:
<Snip>
Oooh, I had almost that blend a few days back; used the Sharasi  
instead. Yummy.
The El Salvador Yellow Bourbon is fantastic.
-
allon
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50) From: David Martin
RIP CR, roasted to FC+ (stopped a few snaps into 2nd crack), 3 days
rest, French press. I've developed a real affinity for this coffee.
Extraordinarily sweet and flavorful. I hope it becomes available
again.
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51) From: R Nepsund
There is a pound of RIP still available on thehttp://www.sweetmarias.com/prod.sale-items.shtml page.
On Wed, Nov 19, 2008 at 12:32 PM, David Martin wrote:
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52) From: Benjamin VerHage
I roasted a half-pound of Gesha lot 10 last night for Thanksgiving. Made =
myself a cup this morning. I think last time I stopped the roast a bit sh=
ort because I was worried about going too dark. This time I read Tom's roas=
t level notes and hit it right on. Great flavor. If I sip/slurp just right =
I get a flavor similar to the aftertaste of a hoppy beer. Pretty cool.
Ben
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53) From: miKe mcKoffee
In the future suggest timing your roasts to start use minimum 3 days rest, 4
or 5 better. Two days tends to be a doldrums dead zone most coffees yielding
relatively flat and lifeless cup, especially lively nuanced coffees like
Esmeralda. The difference between day 2 and day 5 or 6 or 7 can be extreme. =
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
 =
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54) From: Les
I will be enjoying some Gesha tomorrow.
Les
On Wed, Nov 26, 2008 at 8:05 AM, miKe mcKoffee  wrote:
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55) From: Darliene Stanhope
For my first cup I had the Yemen Ismali with 3 days rest.  It was nice and
robust.  My second cup was Kenya Gatachka (sp?) with 3 days rest.  An
incredibly sweet cup.  I was suprised at the sweetness.
Tomorrow's cups will be the same two, not sure which order or how many yet.
:-)
On Wed, Nov 26, 2008 at 10:16 AM, Les  wrote:
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56) From: michael brown
pulled another double shot of  Yemen Mohka Sharasi, roasted some gesha this morning for my brother to take back with him to colorado and plan to roast some more IMV this afternoon.  about to brew some gesha on 5day rest.
michael in b'ham, AL
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57) From: Benjamin VerHage
I tend to drink some immediately and note how the bean changes from day to =
day. That way I know how much rest it will need for future roasts. FWIW, I'=
ve never had a bad cup doing this, and I kind of enjoy tasting the differen=
ce as the bean ages. For beans that Tom recommends resting times, I let tho=
se rest for the specified time before drinking (Yemen, etc). Thanks for the=
 tip though, I'm really looking forward to seeing how this bean tastes in t=
he next couple days.
Ben
From: miKe mcKoffee 
To: homeroast
Sent: Wednesday, November 26, 2008 8:05:05 AM
Subject: Re: [Homeroast] wednesday morning cup
In the future suggest timing your roasts to start use minimum 3 days rest, 4
or 5 better. Two days tends to be a doldrums dead zone most coffees yielding
relatively flat and lifeless cup, especially lively nuanced coffees like
Esmeralda. The difference between day 2 and day 5 or 6 or 7 can be extreme. =
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
<Snip>
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58) From: golfermd01
Last cup of Ethiopia Koratie DP @ C+...
Dan
---------

59) From: Michael Dhabolt
Quaffing shots of a four day rested blend of equal parts (1/4 each)
of:Panama Boquete Miel, Kenya AA Muranga Kariani, Costa Rican Naranjo
and Aged Sumatra.  Roasted individually the Panama and Kenya to city
+, the Costa Rica to Full City - and the Sumatra to Full City +.
Scrumptious!
Pulling the shots from a new Alex Duetto.  A lady I've been roasting
for decided to 'bite the bullet' and go for it.  She bought the
machine and a Mazzer Mini to go with it.  She had it delivered to me
so I could establish a surfing / timing procedure for her using a
Scace device and do initial testing and setup of the machine.  Realy
nice machine - exceptionally stable shot temps.
Mike (just plain)
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60) From: Sandy Andina
Exactly what I'm about to roast for tomorrow's dinner!
On Nov 26, 2008, at 9:57 AM, Benjamin VerHage wrote:
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Sandy Andina
www.myspace.com/sandyandina
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61) From: Sandy Andina
hmmmm.....what'll work on a day's rest? (Plan B, I guess).
On Nov 26, 2008, at 10:05 AM, miKe mcKoffee wrote:
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Sandy Andina
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62) From: miKe mcKoffee
IMO if it won't have time to rest 3 days the next best option is to roast as
soon to brewing as possible, i.e. same day.
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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63) From: Seth Grandeau
I'm drining a mix of 2/5's Kowali Kona JBM seedstock and 3/5's El Salvador
Santa Rita Full natural.  I didn't have enough of either to make a pot, but
the combo is not bad.  I can taste the fruit and there is a definite gingery
spice of the JBM.  Happy coffee!
On 11/26/08, miKe mcKoffee  wrote:
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64) From: Lynne
Woke up early (for me) today - around 6ish, and the thought of a French
Press brew kept me from
going back to bed (I've been really sick, so that alone is a good excuse to
stay in bed most of the
day - ugh, would be boring, except for the coughing, sneezing, and sniffles
that keeps me awake).
One selfish silver lining in this is that my coffee-drinking son (also sick,
but not as bad as I am) has
turned to hot chocolate instead of my homeroast. SO - each morning I've
enjoyed the same since
Ken sent me my Traditional winnings: a blend of two-thirds Indonesia Flores
"Jade", and one-third
of my re-roasted mystery decaf (another decaf roast - this was the last of
my bisciotti/decaf trade
from Sandy - that had missed the mark - was going to toss it, but did a
desperation re-roast instead.
So glad I did!)
It is incredible. I almost feel guilty for not telling my son that this is
better than his [*packaged] cocoa
mix... almost.
Alas, it's almost gone and I doubt that I'll be able to duplicate it. But
that's part of the fun, isn't it?
(this was so good that I haven't tried the Jade as a SO - yet)
One thing I learned this time is if my decaf roasting ends up disastrous -
which it has been for a majority
of my roasts - try a re-roast. Might have a surprisingly great brew just the
same!
Lynne
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65) From: Les
Finished the last of the Panama Gesha Lot 3 this morning.  My wife
commented that this coffee really is good, but there is a dramatic
shift in flavors through the 9 days that we enjoyed it.  Today there
was a nice muted complexity with a chocolate finish.  It was an
awesome mellow cup of coffee that just filled the mouth with flavor.
Les
On Wed, Dec 10, 2008 at 5:18 AM, Lynne  wrote:
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66) From: Benjamin VerHage
This morning I had a cup of Panama Carmen Estate 1800+ meters roasted to FC=
 to tone down the acidity a bit. Very nice cup with fruit and chocolate. It=
 was fun to roast as well! First crack took off like a shot and was super l=
oud. I don't think I've ever had a bean go in to 1st so uniformly and be so=
 loud. I assume it has something to do with the bean being nice and dense f=
rom the high-altitude growing. I might have to order some more.
Ben
From: Les 
To: homeroast
Sent: Wednesday, December 10, 2008 8:05:29 AM
Subject: Re: [Homeroast] Wednesday Morning Cup
Finished the last of the Panama Gesha Lot 3 this morning.  My wife
commented that this coffee really is good, but there is a dramatic
shift in flavors through the 9 days that we enjoyed it.  Today there
was a nice muted complexity with a chocolate finish.  It was an
awesome mellow cup of coffee that just filled the mouth with flavor.
Les
On Wed, Dec 10, 2008 at 5:18 AM, Lynne  wrote:
<Snip>
to
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es
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ck,
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es
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the
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ee.com
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ee.com/gallery/main.php?g2_itemId=7820
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67) From: Seth Grandeau
Ethiopian Koratie DP at a light C/C+.  Delicious.  Sooooo fruity.  I have
not roasted Koratie in a while and have tried other ethiopians (even from
Mr. Howell) and none of them tickle my tastebuds like the Koratie.  I wish I
had bought more...
On 12/10/08, Benjamin VerHage  wrote:
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68) From: Jim Gundlach
This morning I had Monkey Blend spiked with a little Anohki.  I guess  
I can never leave well enough alone.
       pecan jim
On Dec 10, 2008, at 10:05 AM, Les wrote:
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69) From: Darliene Stanhope
This morning I had Kenya Ruiruiru (sp?) Peaberry.
On Wed, Dec 10, 2008 at 11:31 AM, Jim Gundlach wrote:
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70) From: Jason Brooks
French Press for me too, Lynne.  But mine was a City+ roast of Tanzania
Blackburn Estate AA.  Love that coffee!  Smooth chocolate smoothness with
fruit hints in the aftertaste.  Mild cherry taste.  Great stuff!
<Snip>
-- 
Jason Brooks
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71) From: Brian Kamnetz
I roasted half a pound of Colombia Huila Valencia to City+ this
morning and, as I try to do with most every roast, tried some about
half an hour after roasting. Brewed it in a moka pot, made 12 oz of
coffee with 25 grams ground quite fine. I like this coffee, very
mellow and pleasant. It will be interesting to see what it is like in
a couple days.
Brian
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72) From: Gary Foster
I'll agree.  I've been flirting around with a bunch of other Ethiopians and
centrals.  This week I went back to my "house" blend of 50/50 Brazilian
Morenhina Formosa and the DP korate.  My wife was like "ahhhhhhh....." when
I handed her a cup.
I roast the DP to a C+ maybe on the edge of a FC if I'm not paying close
enough attention, and the formosa just into 2nd crack.
-- Gary F.
On 12/10/08 9:16 AM, "Seth Grandeau"  wrote:
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73) From: Sandy Andina
12-day-old Panama Gesha Lot 10 roasted to just shy of C+, brewed via  
Aeropress.  Finally is showing its stuff! Very bright, with a milk  
chocolate edge that emerges as it cools (when tried a week ago all I  
got was the acidity).
On Dec 10, 2008, at 10:49 AM, Benjamin VerHage wrote:
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Sandy Andina
www.myspace.com/sandyandina
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74) From: michael brown
Panama Don Pepe, Roasted Full City P4d On The Behmor. 2 Day Rest. Pulled double Shot, Very Smooth But Not Too Exciting Would Prob Find Its Place In That Esp Blend I've Been Chasing.

75) From: Doug Hoople
Hi All,
Sitting here drinking a cup of vacpot-brewed Bali Blue Krishna Kintimani
with 46 hours and 50 minutes rest.
Roasted 30 seconds into 2nd crack, which I don't think is quite Vienna yet.
It is a little dark, but it's sweet and chocolately and beautiful.
HG/DB. First crack at 10:30, with a long, slow initial ramp, finished at
15:20.
Tried the same profile with a Colombia "Dos Payasos," an origin I've really
liked in the past, and it turned out very flat.
But this Blue Krishna is really nice roasted like that.
Hope you're enjoying yours!
Doug
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76) From: Seth Grandeau
Idido Misty Valley at City/City+ Roast on 10 days rest, coffee brewed.
Still bursting with strawberry.  I have enough for one more pot, tomorrow.
:)
On Wed, Sep 30, 2009 at 1:54 PM, Doug Hoople  wrote:
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77) From: Barry Luterman
I find the Bali to be a very forgiving bean. I have never roasted as dark as
you have. I have roasted it too light though. Baking it seems to be the only
way to ruin it. So far this bean is my favorite for 2009.
On Wed, Sep 30, 2009 at 7:54 AM, Doug Hoople  wrote:
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78) From: Bonnie Polkinghorn
For whatever reason, I am on a Guatemala kick.  Today's Aeropress is
my Finca San Jose Ocana.  I roasted it on 9/24, so it's 4 days rest
today.  I roasted it to a light C+ on the Behmor.
-Bonnie P.
MidnightRoaster
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79) From: raymanowen
Iechyd da!
Mabuhay!
Prost!
Cheers-
The Case of the Disappearing Demi.
Definitely Not an espresso roast, (C+ at 60 hrs)
Maybe not the beans of choice for a shot of espresso, (300g Costa Rica
Naranjo Caracol pb, and 120g, the last of, Mexico Chiapas) another
desperation blend.
Wurkt good!!
And this will give the pundits a case of Lockjaw- 100° F Distilled H2O in
the reservoir of my detoxed wimpy plastic toy on disability-
I can only imagine the joy of the astronomers when Hubble was repaired and
more of its capabilities were restored so it can resolve more distant
objects.
Astronomers are giddy with the ultraviolet and infrared images that don’t
even reach earth. I had nearly the same experience with the lightly aged,
lightly roasted Costa Rica/ Mexico Chiapas blend
What a kaleidoscope of flavors was this shot that really “woke up,” just
like the astounding Hubble images from light that never reaches earth.
Espresso flavors that can’t even exist because of masking by impure solve=
nt
water used for brewing are the reward of brewing espresso with Distilled H2
O.
If the coffee universe turns on contaminated solvent water and the resulting
flavors become the norm, it signals a departure from meaningful discussions.
That was my Wednesday morning treat for self.
-ro
Got Grinder?
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80) From: Yakster
For the last two days, Timor Peabody that we roasted at Sweet Maria's on
Saturday to a scant City roast.
It was too grassy the day we roasted it, but it's settled into a nice,
bright cup of coffee with dried fruit.
Definitely something to try roasted a little darker, but I'm enjoying it.
I asked the Wife how she liked it, she said it's good and when I pushed her
she said don't bother me, I'm helping the kids with the homework.
-Chris
On Thu, Oct 1, 2009 at 1:02 AM,  wrote:
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81) From: Yakster
After the morning cup of Timor Peabody in the CCD (Clever Coffee Dripper), I
stopped at Roy's Station in San Jose (Japantown) for a Macciato (classic
Italian style) made from Barefoot Coffee Roaster's The Boss and a BBQ Pork
Bun which was a nice treat, and now I'm mostly ignoring a cup of Starbucks
French Roast from the kitchen at work.
My day has definately peaked already.
-Chris
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82) From: michael brown
I'm a day late and dollar short but i did have good shots on wednesday!  St=
arted the day off with a double of Yemen Haimi.  Very rich and dark.  Then =
later in the day i remembered i was working an overnight 8p-8am (Doh!).  I =
quickly realized i would have to double up my coffee intake before going in=
 to work.  So had another double of Yemen followed by a double of Guatemala=
 San Jose Finca, VERY BRIGHT, citrus-y shock to the palate that stayed with=
 me til about 12am when i wished i had an espresso machine at the E clinic. =
Happy roasting and cupping!
Michael Brown
from B'ham, Al
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83) From: Justin Schwarz
This morning pulled shots of C+ roasted Molpaco Yirg 12 days old and singing louder than ever, a couple of ristressos and a normale doble americano.  So much sweetness, so delicious, the rest really helped fill in the body of this one. Today's coffee reminds me that it's all worth it (as if I needed reminding).
What's brewing in your world?
Approx profile on my grill FYI
Load temp 460 preheated on med/low
temp stabilized at 300                               2:30
full heat for fast ramp to just before 1st     10:30
cut heat when temp reached 400 1c start    11:30
cut heat to minimum at rolling 1st             12:00
dump @ 440                                           16:00
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84) From: Yakster
This morning I treated myself to a rare treat of straight espresso shots on
a weekday before work.  I'd picked up Barefoot's "The Boss" and "Element"
blends this weekend at the lever espresso meet-up and wasn't able to dial in
the Boss at all while pulling there shoulder to shoulder with the other
lever-heads, in large part because I forgot my thermocouple wire for my PID
and my temperatures were all over the place.  I worked on this blend last
night with the PID and got a nice shot out of it with 14 grams pulled at 202
F (Kettle temp) adding elbow grease to the lever to increase the pressure of
the extraction.
This morning, instead of setting up the PID, I just plugged in the La
Peppina and worked a little bit more on timing the shot so that it was in
the right temperature range and got two very nice doubles of "The Boss."
The lever meet-up at Barefoot was great fun, I hope to be able to do
something like this again.
-Chris
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