HomeRoast Digest


Topic: Thursday morning cup (20 msgs / 432 lines)
1) From: Bill
Whatcha drinkin?
I'm drinking some Kenya Gethumbwini Peaberry that I roasted to a C+ last
night in my freshie.  Have strep throat so can't go outside to roast for a
few days.  Plus last night it was a nice snow/rain storm.
Anyway, this is a really bright cup of coffee (no surprise there, both
origin and roaster conspire for that), can't tell what the brightness is
coming across as...  but absolutely delicious.  was drinking some costa rica
that was 2 weeks old, and just didn't have any sing to it.  This stuff
sings.
So, whatcha drinkin today?
bill
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2) From: Michael I
I just made a vac pot of Mexico Nayarit Terruno, from last year's crop
(trying to use up some old stash), on 6 days rest, roasted to FC+, HG/DB.
This was the first time I used my new Cory rod in my vac pot.
It's a pretty mild cup, with a bit of nuttiness to it.  There are some nice
roasted notes in it -- it's a bit darker than I normally go.  
I've had a few vac pots of this over the last couple of days using a paper
filter, and the cup with the glass rod is a bit different.  The body isn't
too noticeably heavier (it's pretty light to begin with), but the aftertaste
is definitely lingering a bit longer.
I know it's not as "fancy" a coffee as many of you are enjoying, but it
would be a great one to convert the uninitiated masses.  Pretty much a
classic profile, and very tasty out of the vac pot.  I had an Americano of
it this morning, and I definitely prefer the VP.  I wouldn't hesitate to
gift this coffee, as I think it would create some converts.
-AdkMike

3) From: Terry Stockdale
Today's thermos bottles contain BraIl Yellow Bourbon Cultivar at FC --  
I even shared two samples with ciworkers. Now I'm impatiently waiting  
for afternoon so I can open my other thermos.
This morning's eyeopener was a SO espreso of Panama Carmen Estate 1600 
+ Meters,roasted to FC.  That was supposed to be for my drip pot, but  
I didn't check the grinder setting.  The S1Vivaldi II did a great job  
with it.
Both coffees had rested 5 days.
--
Terry Stockdale
Sent from my iPhone
On Apr 10, 2008, at 8:57 AM, Bill  wrote:
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4) From: Jim Gundlach
Today I'm drinking a four day rested Ethopian Harar Horse DE-Lot 17406  
roasted to City+ spiked with about 10% Anokia.
           pecan jim
On Apr 10, 2008, at 9:51 AM, Terry Stockdale wrote:
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5) From: Jeff
Ethiopian Idido Misty Vally roasted to FC and brewed in a mocha pot. 
Delicious.
Bill wrote:
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6) From: Les
One of last years CoEs from Columbia.  An amazing cup.  One that Juan Valdez
could only dream about.
Les
On 4/10/08, Jeff  wrote:
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7) From: Marty Wooten
India Mysore Nuggets EB at FC+ ... hoping to have enough for some SO shots
this weekend
On 4/10/08, Les  wrote:
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8) From: John Despres
Batch # 3 of the Golacha test. Wish it was batch # 1...
John
Les wrote:
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-- =
John A C Despres
Hug your kids
616.437.9182
Scene It All Productions 
JDs Coffee Provoked Ramblings =
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9) From: Ken Schillinger
Thursday morning cup.
Whatcha drinkin?
I don't know; It's good though.
Seriously, I got a double sampler from SM's, and sometimes I don't even 
notice what the beans are. I have found that if I toss a cup or so in the 
Behmor, set it for 1lb and P3, I can let them just barely start 2nd crack, 
hit cool button and end up with something I like. That's what I just made 
the first cuppa..
Ken.
Sipping and smiling, while looking out the window at a sunny Puget Sound.
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10) From: Cameron Forde
IMV at city+ in the FP.  Started the day with a Monkey cappuccino.
Maybe I'll brew up another pot of the IMV to get me through the
afternoon.
Cameron
On Thu, Apr 10, 2008 at 12:53 PM, John Despres
 wrote:
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-- 
ceforde
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11) From: Dennis & Marjorie True
Ohhh Something I knew would be great but had not tried it yet
I roasted up some Mexican Oaxaca to a C-/C (1st ended in the cooler) the 
roast came out just a bit uneven but at now 3.5 days, Wow What Nuts in 
the Aroma!  and the taste is silky smooth with a lingering nutty/light 
coffee flavor, this almost reminds me of Uganda Bugisu roasted light and 
there was one FANTASTIC Coffee -Les if you have any OX you might want to 
try some since the Bug is gone, not quite as full in the body but a 
GREAT all around cup along the same lines as the Bug nonetheless!
Right now I'm having this as an Iced Coffee from the AP
just thought I'd Share!
Dennis
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12) From: Bryan Wray
Well I actually sent this out on Wednesday, but I don't think it ever made it to the list (is anyone else getting tons of glitches recently?  Sometimes they will appear almost instantly- usually a reply will- and then sometimes it takes 2-3 days, sometimes they just never appear at all... who knows, but it's ever since we moved to the new servers.)
Never-the-less, my *Wednesday* morning cup:
I drink IMV pretty regularly, normally 3-4 days a week.  I always have some just roasted, some on 3 days, some on 5-6 ready to be brewed.
This morning I had one of the most amazing cups I have had yet, from this years crop or either of last years.
It was extremely fruity when it started, with mostly strong cherry and raspberry, which as it cooled turned to a strawberry flavor.  But the thing that was the most amazing was how chocolaty it was.  Amazing...  I could have sworn it was a Brazil or something.  I mean, wow.  Well, I don't usually report on my coffees, so there's saying something.
Don't know what I did differently.  I've got a profile that I've used probably 100-200 times on my Behmor that I really like, it was on the same rest as usual, brewed 16 ounces with 28 grams just like normal, used a Chemex, just like normal... WHO KNOWS?  But it was outstanding.  Brewed a second cup... not even close, haha.  Coffee will always leave me dumbfounded... but I'm really enjoying the ride.
-Bry
 
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
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13) From: Dean De Crisce
Costa rican terrazu roasted to city late last night as a SO espresso...too early to tell. Also a columbian roasted to FC as a SO shot...cocoa chocolatey...nice
Dean De Crisce
Sent from a Treo.

14) From: michael holland
Enjoyed a very nice blend this week that was roasted in a Poppery II on
4/20. Thirds composed of Blue Batak(FC), Java Pancoer(FC) and IMV(C+) - the
first 2006 crop. The fruit is getting stronger even after just a few days.
Plenty of milk chocolate and that slight root beer note that Tom mentioned
in the Pancoer.
Next week will feature a thirds of Mexico Nayarit, IMV - current crop and
the last of Panama Lajones(sp) and Brazil Pedra Grande.
-- 
Michael Holland
Los Angeles City Archives
President, Cellarmasters
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15) From: Bill
Morning all.  My first cup this morning was an MP of Sulawesi Grade1 Toraja.
 Rested 68 hrs, roasted to a FC+.  Wow.  This is definitely a deep-bodied
coffee, even more so than the Sumatra Mandheling that I enjoy so much.
 Actually a bit too much for me to truly enjoy.
Which is why for my second MP of the morning I went with a 50/50 Sulawesi/
Koratie DP mix.  The Koratie is also about 64 hrs old, C+.  What a great
mix!  The deep body of the Sulawesi combines well with the acidity and berry
flavors of the Koratie.
What a great couple of cups of coffee.  Hope your day is good.
How are you starting it?
bill
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16) From: David Rossell
Monsooned Indian Malabar "Elephant" at FC+ in a French press.  It's been
sitting about 5 days at this point and is rich and smooth and full of
caramel.  Great drink for easing into the morning's e-mail.
David

17) From: Seth Grandeau
WP Koratie.  I was shooting for City+, but took it to Full City (one of
these days I'll master P2 on the Behmor).  I'm really impressed with how
silky the mouthfeel is as the cup cools.
On 9/4/08, David Rossell  wrote:
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18) From: Scott Miller
I've been drinking a similar blend. Sometimes the WP Koratie, sometimes the
DP. Both are wonderful....
cheers,
Scott
On Thu, Sep 4, 2008 at 8:10 AM, Bill  wrote:
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19) From: Scott Bukofsky
I have been drinking Nicaragua Esteli - Nueva Esperanza roasted to City+. I
haven't heard much about this coffee, but it is very nice.  Incredible malty
taste with solid milk chocolate.  Yum.
-Scotto
On Thu, Sep 4, 2008 at 10:49 AM, Scott Miller  wrote:
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-- 
scottoscoffeeandtea.blogspot.com
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20) From: John and Emma
Mine is a Brazil Carmo Deminas. Roasted Sept 1, FC, using P3 on Behmor and
brewed in VP with glass rod. I messed up on this roast. After about 2-3
minutes I hit cool instead of the 'light' on the Behmor. I had to wait till
the machine cooled down before I could reroast. 
Result is smoooooth. I really like the way this roast turned out. This is my
second roast of this bean and the first roast was an OK result. This roast
has more body and mouth feel.
John H.
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