HomeRoast Digest


Topic: Thursday moring cup and coffee aditives (4 msgs / 92 lines)
1) From:
Greetings fellow lovers of the almighty bean.  Today I am drinking Moka
Kadir blend roasted to Full City on Saturday.  I started the day on a nice
double cap.  I have to say I am not a huge fan of the MK but I bought 5
pounds so I roast and drink semi regularly.
On another note, there was a thread about coffee additives recently and I
never weighed in on it.  Not Long ago *$ was featuring a honey latte.  I
have admitted to drinking the bucks on occasion (using it as a caffeine
delivery system when away from home mainly)  Generally I am a straight
cappuccino guy or some cream in brewed coffee no sugar or syrups.  I thought
that the honey might cover up the taste and I was intrigued by the combo so
I bought one.  Not bad at all.
When hitting up my second cap of the day (Today is the day I finish my
thesis, just in time for the deadline to graduate next month, no work today
so I am here at the computer till it is done)  I was also making my wife a
cup of tea, she takes honey in her tea,  I broke out the fresh half gallon
of Michigan raw honey and kept looking at it and my cup as the gaggia was
warming up.  I put a spoon in the bottom of the cup and drizzled a bit on
top.  I must say nice change and flavor combo wouldn't do it daily but good
for what is sure to be a major coffee drinking day.
Sorry for taking so many words to comment on these two subjects
david
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2) From: Les
This morning I finished the last of the India Mysore Nuggest Bold.  What an
excellent coffee.  Bold and brash in the cup with a nice chocolate caramel
aftertaste.
Les
On 4/24/08, isemingerfamily  wrote:
<Snip>
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3) From: Sandy Andina
Honey and cardamom do lovely things to an espresso.......on occasion.
On Apr 24, 2008, at 10:40 AM, isemingerfamily wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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4) From: Bill
A FP of the Sumatra Classic Mandheling, FC/FC+ blend from last Thursday.
 Interesting, I preferred last year's Mandheling after about 5 days rest,
say 5-10 days, but at least this batch I preferred 3-5 days rest.  It had
more complexity on Monday Tuesday than it does today.  Go figure.  Still,
very good.  Excellent coffee.
I also had a homeroasting friend over this afternoon for a monthly get
together.  Served him aged Sumatra Lintong and the Mandheling, side-by-side
so that we could compare.  Very nice.  I really enjoy the aged Lintong,
although I don't think it's an everyday cup of coffee.  Really still what I
would call either "wild" or even "gamey"... but that might be a hunting
reference.  Anyway, with the aged this afternoon, it tasted like what I
would call a "gym sock" type of flavor on the edges of the coffee flavor.
 Is that on the SCAA color wheel???
And then I broke out the Qishr.  He buys exclusively from SM's, but he
hasn't looked at the website for a while (don't know how that happens, I
look a couple times a day!), so didn't even know about the Qishr... so I
served him a cup of that, just dumped the husks in and poured water in.
 Delicious, and he really enjoyed that.  A total surprise for him, which was
fun.  He is a central fan, so he didn't love the Sumatrans, even though he
enjoyed tasting them side-by-side, but he said that the best thing was the
tea.  That makes me laugh a lot.
What's in your cup?
bill
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