HomeRoast Digest


Topic: Sat Morning Cup (9 msgs / 200 lines)
1) From: Coffee
I'm starting with the Yemen Mokha Ismaili roasted to FC+ in the Gene  
Cafe last Saturday. This coffee had a sharp unpleasant aroma for  
several days after roasting. On Wednesday it started smelling like  
coffee and this morning it was stunning. The aroma from the grounds  
was deep, spicy -- definitely smelled the cloves and cinnamon that Tom  
notes. The coffee is rich, heavy, complex, spicy. Tom says  
bittersweet, but I'd say closer to the sweet side and not very bitter  
at all.
My second cup is also the Yemen Mokha Ismaili, but this time roasted  
to C+.  I did both roasts because Tom said they were so different and  
to try to blend them. This one still has the cinnamon, but also  
raisins and ginger. The body is quite a bit lighter. The bittersweet  
and the cloves are gone altogether.
Of the two, the FC+ is the best. It's so good that it ranks up amongst  
my favorite coffees.
-Peter
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2) From: Coffee
Then... I tried these two coffees in a 50-50 mix. You get everything  
in one cup! What an amazing cup of coffee. Definitely an example of  
the sum being greater than the parts.
-Peter
On Apr 19, 2008, at 11:32 AM, Coffee wrote:
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3) From: kevin creason
First I stumbled out of bed and cleaned all the gunk from my mouth so that I
could taste the coffee-- but that goes without saying.
Next I pulled a shot of some older coffees because I have been all week and
suffering horribly with very little good coffee to speak of-- there was one
bright spot in the week but it was mostly very grim.
My shot was double made of 75% El Salvador Orange Bourbon at FC+, rested
about two and half weeks, the other 25% was IMV rested almost three weeks.
The 25% IMV was too overpowering. :( I think that blend need a good strong
base in there, some hearty brazils might help mellow the IMV down a bit. The
El Sal just couldn't tame the IMV.
Later on I had some Qishr with my IT friends up at the church as we did some
computer maintenance, and of course some French Press ala' el Sal. The Qishr
was fun-- they weren't expecting anything tea-like from me and they sort of
enjoyed it but I'm not sure they want anymore of it....
On Sat, Apr 19, 2008 at 2:17 PM, Coffee  wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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4) From: Benjamin VerHage
This morning is a cup of Kenya Auction Lot #425, Karimikui Peaberry. I roasted it last night to a nice C+. It's only rested about 12 hours, but I was out of beans and it's so much better than the shamefully overroasted Ethiopia Harrar I got from a local shop (they called it light, I call it Vienna). The Kenya is crazy bright and filled with grapefruit. Should be even better as it rests. It's good to be drinking homeroast again!!!
Ben
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5) From: Les
This morning it was the last of the D'OH Blend.  It is a chocolate
bomb!  Nice silky smooth berry and fruit layered in chocolate with a
smooth chocolate finish.  The lingering chocolate is on the taste buds
as I type.  Pulled a Cappo for Becky and two double shots for myself.
Les
On Sat, Feb 7, 2009 at 8:55 AM, Benjamin VerHage
 wrote:
<Snip>
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6) From: Andy Thomas
Ethiopia Organic Yirga Cheffe, brewed in the old Silex vac pot, roasted5=
 days agoto just short of 2nd. Less citrus than some Yirga Cheffe, but m=
ore of a berry-like fruitiness. Also a whisper of vanilla-chocolate.
      =
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7) From: Andy Thomas
Addendum: As it cools, it takes on more of the tea flavor that I like about=
 Yirga Cheffe. Ironic that I like coffee that tastes like tea, but I don't =
care much for tea.
From: Andy Thomas 
To: homeroast
Sent: Saturday, February 7, 2009 9:27:26 AM
Subject: Re: [Homeroast] sat morning cup
Ethiopia Organic Yirga Cheffe, brewed in the old Silex vac pot, roasted5=
 days agoto just short of 2nd. Less citrus than some Yirga Cheffe, but m=
ore of a berry-like fruitiness. Also a whisper of vanilla-chocolate.
   =
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      =
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8) From: raymanowen
Fabulous mature semi sweet fruit spread on toasted nuts, the IMV at 116
hours after FC+ with the HG/DB. (Just got in to 2nd Crack- not rolling-
slammed on the brakes)
Started with 200g, finished with 166g. Small roast size was cool enough in 2
- 3 seconds to stir with bare hands. I hesitated maybe a second after I
dumped the smoking snapping beans into the colander in the blower intake.
Won't be so fast when it's cooling an RK Drum and beans. Might take up to a
minute before the drum can be retrieved and opened. 450 F down to say, 1=
20
should be manageable. The '47 Dodge was that hot going through Needles er
Long Beach in 1950. 66 all the way from St L.
Oranges all the way to Long Beach after Cajon Pass- all gone just 17 years
later...
But we gots the IMV !
Cheers, Mabuhay and Magandang Umaga -RayO, aka Opa!
Got Grinder?
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9) From: Bill
Had 2 cups today so far, a cup of the Idido Misty Valley, roasted about 6
days ago, and then a cup of Brazilian Ipanema Tree Dried Natural, roasted to
FC+ about 6 or so days ago.  Both in the Moka Pot, both wonderful in their
own ways.
I am starting to think that I like a full-bodied coffee like the TDP, but
not so much the Sumatrans.  I liked them when I first got into roasting, but
I think that the earthiness maybe turns me off more now...  Something that
I'm noticing about my palate.
Will start another thread about what you're roasting...
have a great day,
bill in wyo
On Sat, Feb 7, 2009 at 10:36 AM, Andy Thomas  wrote:
<Snip>
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