HomeRoast Digest


Topic: Thoorsday morning cuppa (11 msgs / 288 lines)
1) From: Bill
Mornin everyone.
I'm drinking some of SM's Harar this morning, roasted to a wonderful C+ at
60 hrs rest.
Wild, but not too wild, definite blueberry but nothing too over-the-top.
 This was the first roast I did of this stuff and this is my first cup of
it.  I think it'll be absolute dynamite this weekend.
What's in your cuppa?
bill in wyo
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2) From:
I just went to the cabinet to see what was available I have some Liquid
Amber Espresso Blend (FC) Sumatra Blue Batak (C+) Misty Valley (C+) and aged
Sumatra 04 crop (FC++)  After drinking nothing but espresso for almost two
weeks I pulled out the french press and ground some of the aged sumantra.  I
failed to mention all of this coffee was roasted Monday afternoon.
Great bloom as I added the water and a good cup.  I drink the aged only on
occasion but I enjoy it every time.
Since it is summer, does anyone do Iced coffee, if so share your secrets.  I
drink it but it is just generally add some Ice to what is left in the press.
david

3) From: Michael I
"Since it is summer, does anyone do Iced coffee, if so share your secrets.
I drink it but it is just generally add some Ice to what is left in the
press."
David,
I do make some "iced coffee" in the summer, and have had a few already,
though summer definitely hasn't quite arrived yet in Boston.
No secrets, but I actually usually make an iced Americano.  Two double
shots, two or so ounces of 2% milk, a little simple syrup, and of course a
bunch of ice.  I think it tastes better than other methods, since the
espresso is freshly extracted.  And it's one of the few times where I put
any adjuncts in my coffee.
The press pot coffee usually ends up over extracted by the time it makes it
to iced status.  And cold extract methods leave too many high notes out of
it.  I haven't made any with the vac pot, yet, but I think that might work
pretty well, too.
-AdkMike
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4) From: Seth Grandeau
Hmmm.  I bet the Aeropress would be good for iced coffee.  I'll have to keep
that in mind.
My morning cup is Sulawesi Enrekang "Mount Alla", FC, 10 days rest.  The
chocolate flavor seems to be more pronounced as it gets more rest.  This was
the first 1 lb batch I tried in the Behmor and I did not get it into 2nd
crack, as I had intended, but I'm starting to really enjoy it as it rests.
Very earthy.
On 5/15/08, Michael I  wrote:
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5) From: Bob Glasscock
Drinking Guatemala Finca la Florencia 100% Bourbon roasted 3 days ago to
City+ and brewed in Yama/Cory. Can't put a flavor label with it, but it
lingers like cocoa on the back of the tongue. Coffee goes directly into
vacuum thermos and if there is any left in the late afternoon it gets
converted to iced coffee sweetened with stevia and lightened with
half-n-half - delicious!
(Also have been saving all my grounds to go in the composter :>)
Bob Glasscock
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6) From: Les
I am enjoying a nice city roasted Columbian Warbler on 7 days rest.  The
last of the batch.  I won't tell you how good it is because I need to order
a 20 pounder.
Les
On 5/15/08, Bob Glasscock  wrote:
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7) From: Stephen Carey
What a great morning.  Great weather.  Work is going fine, still 
recovering from 6 shows in 7 weeks, but still hanging in there.  And 
this morning's cup makes it even more grand.  I am having Panama 
Carmen Estate 1800+ meters, four days rest and wonderfully full of 
surprising flavors.  It is soft and almost tender, I guess.  It has 
bright fruit flavors.  I believe Tom calls them clean fruit 
flavors.  I understand what he means by that.  There is the hint of 
caramel at first sip, but it gives way to the fruit fairly fast.  I 
would have expected the caramel to come in after the fruit, but I sip 
surprised.  It is a wonderfully way to keep the morning going.  I am 
working from my home office today as most of my team is off for the 
week.  I look out a big window and see the backyard, plants and 
flowers in full bloom, just adding to the joy the coffee brings.
No, not a bad day at all.
At 09:58 AM 5/15/2008, you wrote:
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8) From: Coffee
I just ruined a cup of Ethiopia Organic Limu. I brought it to work in  
a thermos and grabbed a cup out of the cupboard. Tastes like soap,  
yuk, the cup was not rinsed well...
-Peter
On May 15, 2008, at 5:07 AM, Bill wrote:
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9) From: Brian Kamnetz
Stephen,
Glad to hear that you are healthy enough again to work way too much.
Brian
On Thu, May 15, 2008 at 10:18 AM, Stephen Carey  wrote:
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10) From: Dean De Crisce
I only drink iced coffee or espresso. don't get the concept of a hot drink. No real secrets, I just have to adjust the FP strength to give me an acceptable strength with the addition of ice cubes. And the espresso I drink, I guess is essentially an americano...a double shot with a few ice cubes.
One thing to note is that I have a box of baking soda in the freezer...i use filtered water for the trays, which get used everyday. Nasty old ice tastes rank!
Dean De Crisce
Sent from a Treo phone.

11) From: Stephen Carey
Thank you, Brian.  It feels good to feel good enough to not pay 
attention to doctor's orders and have a blast doing what I 
love.  Now, I will slow down a bit.  I have a good bit of work 
travel, but at leisurely paces, then some time at our house in Costa 
Rica just doing nothing.  Now if I can stay healthy I will be very 
happy.  I see my primary oncologist and have a two day stay in the 
hospital for tests in a few weeks, plus time for the other doctors, 
but things are looking good.  The pain is the killer, but the great 
coffee that I am still learning to roast helps with that.  Roasting 
can take my mind off most anything.  I just love it so much.  I am 
only saddened that I learned about it so late in life.  But, I have 
plenty of time to roast and roast and roast and then do it all over again!!!
Stephen
At 01:35 PM 5/15/2008, you wrote:
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