HomeRoast Digest


Topic: Wed. Morning Cup (10 msgs / 266 lines)
1) From: Les
This morning the Warbler from Columbia is singing in the cup.  This is a cup
of coffee that Juan Valdez could only dream about.  This is one of the most
balanced cups of coffee I have had in a long time.  Velvet smooth from start
to finish.  And Oh!, that dark maple syrup finish almost wants me to skip
the beginning of the cup.
Les
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2) From: Seth Grandeau
I made a thermos of FC+ roasted Brazil Yellow Bourbon which is sitting on my
counter at home, where I accidentally left it.  Drinking Flavia Sidomo Gold
from the single serve machine at work right now. :(
On 5/7/08, Les  wrote:
<Snip>
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3) From: Jason Brooks
Mine was a truly magnificent PNG Kimel.  Roasted last week to Full City,
brewed 44 grams in a French Press, ground a bit finer than drip.  Quite a
fine, smooth chocolatey cup, more than the roast has had up to now.
<Snip>
-- 
Jason Brooks
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4) From: raymanowen
Yup, I just did it-
Forgot to do this roast last night. Actually, I was afraid, very much so.
Last summer, I had nearly finished a bag of origin _*X*_ greens and just had
enough [75g] for a good-sized FR batch. I didn't want to clutter the stash,
so I put 'em in a sandwich ZipLoc. I kept the empty SM bag with label but...
then we moved.
The beans looked nice and green, sure smelled nice. What were they?
Whatever, I just roasted them to a C+ in 12:26.  >Stretched< it to make sure
1st was all done. Now, for a Steinway, and I'll guess what I've got.
75g roasted/86g green = 13% loss of mass, apx. Nice brown, no sheen at all,
yet.
"Probably almost certainly," this is one of the gloriously smooth Panamas or
Centrals, but it's none of the Africans. My Carpeso doesn't do espresso
right now, so the Green Stripe awaits further developments.
Cheers, Mabuhay -RayO, aka Opa!
Roasting on the Archimedes Spiral-
On Wed, May 7, 2008 at 7:56 AM, Les  wrote:
<Snip>
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty
Wichita (ex- NYC Paramount) WurliTzer- 1976
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5) From: Les
I am enjoying a very fine cup of D'oh Blend.  Thanks for sending me
some of your coffee Mike.  It takes courage to send someone else your
blend!  This is a real chocolate bomb!  The shot begins with a nice
fruit beginning cascadling into some nice stone fruit flavors all
wrapped in chocolate with a nice rich chocolate finish.  The lingering
finish is stunning.  Mike's roasting skills shined in this roast.
Nice blend and great roast.
Les
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6) From: Stephen Carey
I went with my standard morning cup, Costa Rica Vino de Arabia.  It 
just has been my favorite since I started roasting, though I have 
gone through the continents trying and loving more and more types of 
beans.  This was a melange of C+ and Full City.  It has a truly 
coffee flavor - fresh and scented like the grounds at first 
grind.  There is that taste of chocolate at the end that always comes 
to me and I love it.  I am not sure I like this melange as much as a 
single roast to City +, but I enjoy experimenting.
Have a great day,
Stephen
At 09:56 AM 1/28/2009, you wrote:
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7) From: kevin creason
I'm going to chime in for once.
I had two lovely americanos this morning.
Yemen Mokha Ismaeli, City ++, less than one week rested, Very nice, not
fruity, maybe a little nutty but mostly just a hint of a spiciness. I love
yemen coffees, in moderation.
Guatemala Huehuetenango Quetzal Azul, City ++, also about a week rested.
Definitely floral aroma, not a simple flat-ish Central America, this is/was
enjoyable.
Last week I was trying some Brazil Ipanema tree-dried, but I didn't like the
roast. I'm going to have to try something different because it wasn't
anything to write home about.
I compared it to some India Mallali tree-dried (saved a few ounces from last
year) which was amazingly peanutty in comparison.
On Wed, Jan 28, 2009 at 9:13 AM, Stephen Carey wrote:
<Snip>
-- 
-Kevin
/* Never argue with an idiot. They drag you down to their level and beat you
with experience. */
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8) From: michael brown
i'm sipping on Sumatra Lintong Blue Batak.  Just roasted it yesterday so no=
t too many flavors coming out of the cup just yet.  Right now its heavy, bo=
ld, and rustic is about all i can isolate.  i've also got some guatemala Hu=
ehue i roasted yesterday that i'll try to hold off til tomorrow to do my fi=
rst taste test.  but i'll tell you, after i roasted it yesterday, i popped =
a few of the coffee beans in my mouth and chomped away and was floored by t=
he floral tastes.  i've also ordered some brazil Ipanema and am hoping its =
a goodie.  i also love yemen's and kenyan's in moderation.  happy roasting =
everybody!
Michael B
b'ham, AL
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9) From: Benjamin VerHage
This morning was a cup of Yemen Mokha Sharasi roasted to C+ and rested for =
three days. I've had a pound of this for quite a while now and just got aro=
und to roasting 1/2 of it this weekend. Wow. So smooth...almost creamy. I r=
eally enjoyed it and drank it all before I got to work. Looking forward to =
seeing how it develops as it rests a bit longer in the coming days.
My plan is to roast the remaining to FC+ or so and try it in my LaPavoni if=
 I can get it reassembled this weekend.
Ben
From: Les 
To: homeroast
Sent: Wednesday, January 28, 2009 6:56:44 AM
Subject: [Homeroast] Wed. Morning Cup
I am enjoying a very fine cup of D'oh Blend.  Thanks for sending me
some of your coffee Mike.  It takes courage to send someone else your
blend!  This is a real chocolate bomb!  The shot begins with a nice
fruit beginning cascadling into some nice stone fruit flavors all
wrapped in chocolate with a nice rich chocolate finish.  The lingering
finish is stunning.  Mike's roasting skills shined in this roast.
Nice blend and great roast.
Les
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      =
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10) From: Mike Chester
Les,
Thank you for your very kind words.  It means a lot for a person with your 
experience to say nice things about my blend.
How does this compare with your Bugle Blend?  IIRC that one uses more 
traditional beans from the same three regions.
In your off list message, you asked why I chose to use the Bali instead of a 
more traditional Indonesian.  I thought that I would answer on list as 
others may also be interested.  I deliberately chose it because it had a bit 
more brightness and I wanted more than just the chocolate bass notes.  I 
will try some of your other suggestions, however to see what they do.  My 
original blend included Monsooned Malabar, but the greens were too old and 
did not produce a good roast.  I have some newer Monsooned Arabica and will 
try that.
For those that want to try their own version of my blend, it is made from:
45% Tree Dried Brazil, 30% Bali, and 25% Black Sun, post roast blended.  You 
can try your own profiles.  I will say that each profile was different and 
had a different EOR temp.
Mike Chester


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