HomeRoast Digest


Topic: What's in your cupboard? (7 msgs / 189 lines)
1) From: John Despres
I keep several different roasts at various stage of rest available for =
consumption.
At the moment, I have:
Sumatra Gayo Mountain Special, rested 3 days
Ethiopia Yirga Cheffe Konga, rested 3 days
Yemen Mokha Sana'ani, rested 2 days
Ethiopia Organic D-P Golacha, 2 batches of different profiles rested 12 =
hours.
Tonight I'll roast Aussi Mountain Top Estate XF - Mmmmmm
Right now I'm enjoying a cup of the Golacha. Wow, I love this coffee! If =
there were a cologne that smelled like this tastes, I'd use it!
What's in your cupboard?
John
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2) From: Dave Ehrenkranz
I have:
1/2 Lb of Ethiopia Organic Idido Misty Valley roasted to City on April 1
1/2 Lb of Peru FTO Cuzco - Ccochapampa Coop roasted roasted to Full  =
City + on April 1
~1/10 Lb of Guatemalan HueHueTango (from Joe Behm) roasted to Full  =
City on March 24
1/3 Lb of Kenya Auction Lot Peaberry WP Decaf roasted to Full City/ =
Full City + on April 2
I am the only one in the house who drinks fresh brewed coffee (my wife  =
uses cold concentrate made from our home roasted beans) so I have to  =
be careful I don't roast too many beans as it takes me too long to go  =
thru them.
I currently have 30.5 lbs of caffeinated green beans and another 5.5  =
lbs of decaf green beans. First time I've been this low in years.
dave
On Apr 3, 2008, at 4:28 AM, John Despres wrote:
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ee.com
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3) From:
Cold concentrate made from our homeroasted beans, could you expand on that?
As for the cupboard I have about a quarter pound each of Misty valley,
Indian Malabar and aged sumantra, and a half pound of Liquid amber.  All
roasted within the last week.  My spread sheet tells me I have 20.7 pounds
of green on hand in 11 different beans.
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4) From: Eddie Dove
At the moment we have the following that were all roasted this past weekend:
Timor FTO Maubesse
Brazil Cerrado Screen-Dried Moreninha Formosa
Ethiopia Sidamo - Moredocafe
Guatemala Huehuetenango WP Decaf
We had some French Roast blend, but someone at work was in dire need ...
Eddie
On Thu, Apr 3, 2008 at 6:28 AM, John Despres 
wrote:
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5) From: Dave Ehrenkranz
Somewhere between 20 and 30 years ago ago my wife and I discovered the  
Toddy Concentrate method http://www.totallytoddy.com/toddy.html)and  
fell it love it with. The coffee is extremely mellow and it is easy to  
get fooled and not think it has caffeine. But it does! Originally we  
used whole beans from a store.
The above link http://www.totallytoddy.com/toddy.html)has  
instructions on how it works. But I just found the link and have not  
read the instructions. So I will describe what we do. We grind about  
1/2 LB of beans and add the to the toddy maker which has a thick  
(1/8") filter pad in the bottom and a cork in a whole under the  
filter. Then we add over a quart of cold water and let it sit for over  
12 hours before removing the cork and collecting the concentrate in a  
glass jar. We store the concentrate in the fridge or one can even make  
ice cubes from the concentrate. When one wants coffee you use about 1  
part concentrate to 3 - 4 parts water and heat in the microwave.
My wife still prefers this method but years ago I decided I liked  
fresh brewed coffee better. Over three years ago I started home  
roasting and now my wife uses beans I roast for her concentrate.
dave
On Apr 3, 2008, at 2:33 PM, isemingerfamily wrote:
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6) From: Barry Luterman
When I lived in Puerto Rico The Jiveros used to boil down a pound of coffee,
wrapped in cotton sock, until only a sludge remained. They then put the
sludge (about the consistency of molasses on a cold day into jars. They then
used the concentrate like instant coffee adding hot water to a teaspoon of
the stuff. Talk about bad tasting coffee. That stuff could knock the back of
you head off.
On Thu, Apr 3, 2008 at 12:47 PM, Dave Ehrenkranz  wrote:
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7) From: Bill
1/2 lb Costa Rica Tono Miel 6 days old30 g. Kenya something-or-other 7 days
old
30 g. Yirga Cheffe Konga.  14 days
Gonna roast again on Monday.  Mmmm... more of the Yirg.
John, don't let that stuff sit around!  It fades around day 6 or 7, and
while it's good, it's not what it is during days 3-5... yowsas!
Monday's roasts:  Aged Sumatra, Yemen, Yirga Cheffe, and maybe the Harar
Horse that should be here tomorrow...  awesome!
bill
On Thu, Apr 3, 2008 at 5:02 PM, Barry Luterman  wrote:
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