HomeRoast Digest


Topic: Sunday's cup (10 msgs / 283 lines)
1) From: Paul Helbert
It's Sunday here now so before hitting the rack another cup of the
wonderfully nutty Nicaraguan Dipilito WP decaf that I just came in from
roasting. Also did 170 g of the Ethiopian Organic IMV DP to City in the SCGG
(9:30 to 1st, 11 min to EOR). Dumped it all over the place because I had not
secured my new spring-pan spacer to the stir crazy. This is my first IMV. I
think I read that it needs a bit more rest than some?
-- 
Paul Helbert
In my experience it is the sick chicken which fouls its nest.
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2) From: Eddie Dove
This morning, the proper grind setting was verified on Mazzer; the
coffee was ground and then the grounds were sifted meticulously for
that extra bit of clarity.  Only after the olfactory obligation, the
grounds cascaded into the Swissgold filter, which was then place into
the preheated Technivorm Moccamaster CD with glass decanter.  The
12-hour rested Timor FTO Maubesse, roasted just a few snaps into 2nd
crack, begged to be stirred it arose like lava flow.
Finger tapping ...
Cup poured ...
To quote David Morgenlender, "Liquid Candy!"  Pure butterscotch in a
silky body accompanied by just a modicum of herbal-sweetened,
bittersweet chocolate makes this coffee delightful.
For a short-rest coffee, this is one of my all-time favorites.
Time for another cup ...
Eddie
-- 
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3) From: Floyd Lozano
My coffee today is the new Harar lot.  I think the best way I can
describe this is... Anokhi lite.  Now, I didn't like the Anokhi, but
this coffee on 12 hours rest is interesting.  It has that rustic note,
toned down, that I sensed in the Anokhi, but without that
aggresiveness I found in the India offering.  I roasted 1/2# of this
in the Behmor on P1, 1# setting, A, and first crack occurred at 6:30
and I stopped the roast at 4:30 remaining, opening the door twice, at
5:45 and again at 5:00 remaining, for 2 sec.  This seems to have
allowed the coffee to coast to a full city or thereabouts, near as I
could tell.
I was a little shocked by the prep - there are a many ugly broken
beans in my bag, varying shades of color.  Looking at the notes, this
is to be expected since this is entirely hand sorted.  Still, I am
finding the taste enjoyable.  There is that hint of spice, one I can't
place, and a rustic fruited character Tom talks about.  I am curious
how this will develop.  Rereading the notes, Tom mentions tamarind and
cinnamon - that's the spice I am tasting, and sweetness too.  This is
how I hoped that Anokhi would have tasted (and maybe for others, is
how it did - I was too scared to try another lb!)  Anyone else find
this similar?  My sniffer and taster aren't always the most reliable!
Oh, this follows the Panama Gesha cups earlier this morning.  I think
I took this a little long in the roaster, but still I get a little
lemonny sweetness and bite.  Quite yummy.  I think I liked the '06
better, but I like this one too!
-F
On Sun, Mar 30, 2008 at 7:38 AM, Eddie Dove
 wrote:
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4) From: Michael Wascher
La Esmerelda Gesha (not the 1st place lot from '06, the '07 lot). I had a
bit left, roasted in Zach & Dani's a week ago to just before second crack.
Floral & fruit fragrances. A light cup ... tea-like.
On Sun, Mar 30, 2008 at 1:19 AM, Paul Helbert 
wrote:
<Snip>
-- 
"Excess on occasion is exhilarating. It prevents moderation from acquiring
the deadening effect of a habit." --W. Somerset Maugham
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5) From: Gary Foster
Sunday's cup is kind of boring for me, sorry...
Peets French Roast in the Newco for my wife and a triple ristretto
cappuccino for myself (with black cat beans from Intelligentsia).  I'm
trying to get rid of all of our back stock of beans before they go bad
and I have about a half pound of decaf black cat to get through as
well as about 3/4 lb of regular black cat.  My wife also has about 5
lbs of Peets to go through from her "back stock".  I refuse to roast
anymore of Tom's blend for her until she's through her back stock
because I just don't see the point if she's not going to brew it fresh
roasted.  She could care less.  She doesn't care for the subtle
nuances of coffee she just wants it charred.  That's ok, I still love
her.
As soon as I work my way through the last of my stock of
professionally roasted espresso beans I have a couple of pounds of
Donkey blend and Classic Italian blend to roast up for my silvia and I
have an 8 pack sampler from Tom that I want to explore in the French
press, but I have to drink a lot of stuff up first.  I do have a
little bit of Daterra I roasted up a few days ago for a friend (who
flaked out and never showed up) that I've been blending with the last
of my Yirga Cheff.  Not so great in the Silvia but I really like it in
the FP.  It's weird because I prefer the straight Daterra in the
Silvia and not so much in the FP, but when I blend it I prefer it the
other way around.
-- Gary F.
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6) From: Barry Luterman
One thing I learned early on was: life is too short for inferior coffee.
Dump the other stuff and get to Tom's coffees. Give your wife a treat too.
Don't punish her because she has yet to find the light (yes I know that's a
pun).
On Sun, Mar 30, 2008 at 6:46 AM, Gary Foster  wrote:
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7) From: Gary Foster
I don't think you understand.
Every time I make a pot of fresh roasted YC, or Brazilian Daterra or
anything else she whines.  She begrudgingly will drink Tom's FR blend
when I make it (as long as I roast it to at least a vienna, preferably
a solid FR) but every other time she whines and honestly, it's not
worth the hassle.  It's the whole "you can lead a horse to water"
thing.  She even whined bitterly when I threw out the old grind and
brew that made such horrible sour coffee and although the taste on the
Newco is WORLD'S better, she says flat out she can't even taste the
difference and is firmly convinced I'm throwing money away.  She about
blew a gasket when I bought the silvia and rockey a couple years ago
and then again when I bought a pid for it this year.
All I have to say is at least she's not a Folgers drinker :)  She's
VERY particular about her particular burnt coffee :)
Luckily, my stepdaughter likes the *good* stuff.  Unfortunately she's
away at college and I see her rarely.  She was here for Easter and she
took back a half pound of Tono Miel roasted just barely out of 1st
crack and a six pack of my porter... heh.
I'll just continue to enjoy the fruits of my roasting myself for now.
As for getting to the "good stuff", I actually *really* enjoy the
intelligentsia Black Cat and no, I'm not going to throw out my last
half pound or so of (18 dollar a pound) good beans just yet.  It won't
take me long to get through them and I'll enjoy the trip, and once I'm
through them I'll really enjoy exploring my stash as well.  Coffee is
a journey for me, not a destination.
Eventually she'll come around.  She came around pretty quick when she
started drinking my homebrew beer (I compete, am a member of one of
the top ranked homebrewing clubs in the nation and also brew for
friends weddings, BBQ's, parties, etc and have one of my recipes
brewed occasionally by a local brewpub).  She despises crappy beer now
and is constantly comparing whatever we have when we are out to mine
(invariably mine comes out on top) but it will take a bit longer to
convert her on the coffee.  I've been homebrewing for 12 years or so,
I've only been homeroasting for a couple of weeks :)
-- Gary F.
On Sun, Mar 30, 2008 at 10:58 AM, Barry Luterman  wrote:
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8) From: Barry Luterman
Oh That's the answer. I was starting to feel sorry.for you both.
She despises crappy beer now
and is constantly comparing whatever we have when we are out to mine
(invariably mine comes out on top) but it will take a bit longer to
convert her on the coffee.  I've been homebrewing for 12 years or so,
I've only been homeroasting for a couple of weeks :)
On Sun, Mar 30, 2008 at 8:35 AM, Gary Foster  wrote:
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9) From: Lynne
After having guests here yesterday (which enabled me to take part in our
coffee throwdown (great idea - but some of you guys must have been VERY
caffeinated ;>) , I needed to roast more beans - pronto, this morning.
So I roasted Brazil Poco Fundo, Kenya Auction Lot #54, and Indonesian
Organic Komodo Decaf (going to make sure I'm prepared to NOT run out if
someone comes over again!)
Was really careful not to overroast (as I noticed only with the KMB that I
roasted a bit too much before), and tried to follow Tom's notes regarding
length of roast (not too great differentiating between City, City+, etc.,
but I do my best.)
Since I almost ran out, this was going to be roast & brew - right away. As
usual, I was behind schedule, and had just barely enough time to brew one
cup before church. Decided that with the heavenly smells (last couple of
roasts did *not* smell this good!), I had to first try SO (usually make half
decaf, half reg caffeinated these days), so I had a small, black FP cup of
the Indo. Komodo Decaf. Heavenly! This came out really good (at least today
it is - I'll see how it is after it rests).
After church, in the midst of all the stuff I had to get done, I decided to
brew another cup - this time the Kenya Auction Lot #54. This was also
delicious FP cup (splurged with a bit of half & half). Very happy with my
roast, also hope it will be just as good after a rest.
Wish it wasn't evening, because I'd love to try the Poco Fundo (oh well -
tomorrow is only a few hours away!)
gotta love this hobby...
Lynne
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10) From: Brian Kamnetz
Gary,
I've been thinking about this topic. I am currently working my way
through a roast that I burned, and it certainly does have a
distinctive flavor. I don't like it, but some people might like it,
and maybe your wife is one who does like it. I was wondering if
perhaps the process of getting her to the point where she enjoys the
varietal flavors more and the roast flavors less might be hastened by
mixing some burned beans in with other things when you make her
coffee. Intially (my hypothesizing goes) she would recognize the
burned flavor and be satisfied that it is there, but start to notice
varietal flavors (of the unburned beans in the mixture) that are
cooked out of the burned beans.
Just a thought, thought I'd throw it out for your consideration.
Brian
On Sun, Mar 30, 2008 at 2:35 PM, Gary Foster  wrote:
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