HomeRoast Digest


Topic: friday cup (16 msgs / 341 lines)
1) From: Lynne
knew i had to let you guys know about my morning cup,
i'm running out of caffeinated coffee -& for some reason, my decaf roasts
haven't turned out so good most days. i roasted a mixture of kenya aa
something w/harrar horse that was great - but that's gone now. (my roasts of
kenyans that have turned out good are rare - but when they do - they are the
best.)
well, i shop w/a little suitcase on wheels (don't laugh. it works). i
noticed that i still some coffee fr like 2 mos ago (brought it over a
friends house, but her grinder broke.)
we used this mystery coffee this morn - made it in my new/old chemex i
bought on ebay.
it was fantastic!!
i remember that it was far fr my best roast & felt guilty for bringing it to
my friend.
moral: if you have a crappy roast - wait a month or two & it may end up as
the best ever.
lynne
p.s. i apologise for no caps. i fell earlier while walking my dog. think i
broke my [left] arm & am typing w/one hand. i have to wait til tomorrow to
see the doc. if anyone saw 'earl' last night, you'll understand how this
feels similar... at least i don't have to hop on one leg...
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2) From: Tom & Maria - Sweet Maria's Coffee
i type without caps out of sheer laziness. as you all know, even 
without caps, i am still "keyboard challenged". And why in the world 
are you waiting to get your arm checked out. GO!
We have been brewing up leftover samples from the Pamama esmeralda 
auction, which is next week. some lots are definitely better than 
others, so i am glad we will have the chance to select the exact 
qualities will offer. that said, i think the estate blend of years 
past was better than the 3 lots i didn't like, and the 4 I found that 
were in the the middle. there are 3 lots i think are superior though, 
and we'll be going for those...
tom
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--
                   "Great coffee comes from tiny roasters"
            Sweet Maria's Home Coffee Roasting  -  Tom & Maria
                      http://www.sweetmarias.com                Thompson Owen george_at_sweetmarias.com
     Sweet Maria's Coffee - 1115 21st Street, Oakland, CA 94607 - USA
             phone/fax: 888 876 5917 - tom_at_sweetmarias.com
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3) From: Lynne
one plus of having little to do a few yrs ago is that i improved my typing
speed...
many yrsago i worked at little brown & co in boston as a file clerk [temp
job]. this was in the days of typewriters, before the advent of computers.
one of the editors asked me to type something for him.
when i finished [think i personally unproved the stock of white-out], his
comment was that i was destined for 'bigger & better things...'
And why in the world are you waiting to get your arm checked out. GO!
no car - son [who has a car] isn't here. other son made a makeshift sling &
a friend of mine is driving me first thing in the morning. she offered to
drive me tonite, but she's older & hates driving in the dark.
hmmm- panama huh? ooo - now that sounds very tempting...
lynne
On Fri, May 16, 2008 at 7:45 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
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4) From:
Going way different today:  Ground some Aged Sumatra 04 crop, mixed 2/3 1/3
with chicory and brewed double strength in a french press.  Then mixed
brewed coffee half and half with steamed milk for classic café au lait.  =
Good stuff-happy Friday
david  =
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5) From: Matthew Price
yikes!  That sounds interesting.
On Fri, May 23, 2008 at 11:11 AM,   wrote:
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6) From: Les
I enjoyed a very fine cup of Columbia Warbler this morning.  Roasted
yesterday.  I took 3 homeroasts with me to Alabama.  Disaster struck when my
travel bag with the coffee in it was routed to Washington D.C. instead of
Nashville.  Recovered the bag and coffee on Sunday and enjoyed some Liberica
on Monday morning, Mysore Nuggets on Tuesday, and Sumatra Lintong on Wed.  I
learned that it is always wise to gift your hosts with good coffee for self
preservation after the Sunday morning coffee that was served.  Due to lost
bags, I missed my rendezvous with Pecan Jim.
Les
On 5/23/08, isemingerfamily  wrote:
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7) From: Bill
Les,  what roast level is the Colombian?  I roasted a C/C+ with it... it's
OK, but it's not blowing me away like it does for you... perhaps a matter of
taste...
thanks
bill in wyo
On Fri, May 23, 2008 at 10:48 AM, Les  wrote:
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8) From:
It is clearly not a daily drinker (as with any aged coffee in any
preparation) but it is a nice twist.  =

9) From: Andy Thomas
Double shot Anokhi, roasted about a week ago. First time I've tried Anokhi as espresso. I like this stuff. Followed later by an americano of same.
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10) From: Darliene Stanhope
Costa Rica La Horqueta, AP, roasted last night.  I had to try it out this
morning.  A mild cup, but really nice.
On Fri, May 23, 2008 at 2:15 PM, Andy Thomas  wrote:
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11) From: Les
I go a light city roast.  I don't like this one taken too dark.  City-City
plus in my roaster is 415 degrees, I pull this one at 410.
Les
On 5/23/08, Bill  wrote:
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12) From: Bill
Happy friday everyone.  I'm enjoying a cup of the Mexican Organic Nayarit
Dry-Processs.  A fellow homeroaster roasted it for me on Sunday in his IR2.
 It looks to be a C+ or FC.  The first few days actually I didn't enjoy this
as much because the acidity was shrieking as the cup cooled.  Never thought
I'd complain about too much acidity in a coffee...  But it has mellowed and
is just a great DP coffee.  It's fun to have an atypical origin represented
with a DP, it adds some variety.
Have a great day.
Let me know what you're drinking
bill
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13) From: golfermd01
Today I am enjoying my DP Koratie to C+. MMM
Dan
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14) From: Demian Ebert
This morning's coffee is a tail-end blend of Ethiopian misty valley (about
40%) and Guatamala finca San Jose Ocana (60%). The IMV is about 10 days old
and the guat about 5. Maked a nice FP.
Demian
On Fri, Oct 3, 2008 at 6:13 AM, Bill  wrote:
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15) From: raymanowen
On a good brew, the Steinway is >As Good As< this Moka pot (MP) of Brazil
Cerrado Screen-Dried Moreninha Formosa! Oh, How Sweet It Is!
It's pretty good- better- This is incredible!!
Read the start of this thread so I loaded the Fresh Roast (FR), and cranked
out a couple of Full City (FC) roasts. The toasted Hazelnuts are back again
right out of the roast/ cool cycle.
Ground 21 grams at 50.9 setting (1milimeter) grinding burr separation.
Hot water in bottom of MP, grounds in funnel, assemble pot with welding
gloves. Hold top stem with fingers against floor of upper tank. Place over
hot element on stove, listen for "crackle" of water starting to boil in
lower tank and start timer when floor gets hot (from the rising hot water-
coffee grounds are soaked).
Reduce the boiling to audible simmer for 60 seconds, so that brew completes
and all brewed coffee rises gradually over 3.5 minutes. It's all gone. Just
a lingering memory in the palate now.
Cheers, Mabuhay and Magandang Umaga -RayO, aka Opa!
Got Grinder?
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16) From: Seth Grandeau
Same here.  DP Koratie at C+ on 5 days rest.  I could not believe the
fragrance when the bins exited the grinder this morning.  Wow!
On Fri, Oct 3, 2008 at 9:27 AM,  wrote:
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