HomeRoast Digest


Topic: Sunday cup (32 msgs / 873 lines)
1) From: Bill
I'm enjoying a delicious cup of Harar roasted 5.5 days ago to a City+.
 Brewed it in the French Press.  Absolutely delicious.
Hope your morning cup is as good as mine.
Whatcha drinkin?
bill in wyo
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2) From: Dean
Comparing a Melitta drip to a FP of Tanzania NgoroNgoro @ FC roasted 
Thurs.  Interesting. 
Experimenting in da weeds
Dean
Bill wrote:
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3) From: Stephen Carey
I am loving a cup of Blue Batak, only 18 hours since roast, but still 
wonderful.  This  is my first time ever roasting it or having, that I 
know of.  It is a wonderful round and full bodied taste with a fruit 
I can't name, but it is there.  Also, there is a softness to each 
sip, moving my mind to want to take another and another.  I am 
finishing off an entire pot way too late in the day, but oh, it will 
be worth a bit of tossing and turning.
Stephen
At 08:39 AM 5/18/2008, you wrote:
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4) From: Floyd Lozano
Last years Kenya Kimathi (trying to make room for the new Kenya
coffees!).  Superb coffee on 18 hours rest.  Fruited, sweet,
moderately bright, just great coffee.
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5) From: Bryan Wray
Taking a break from all of the Kenyas for a while, today I decided to go with some sharp contrast:  Sumatra Classic Mandheling.  Man I love this bean.  I wish it was a SO double 'stretto, but I can live with it out of the FP today, too.
This particular batch was a City+/Full City, from 7/11/08.  Great acidity for a Sumatra, the "sweet hay" is a great description Tom, would have never thought of that, but that's really, really accurate.  Compared to the Kenyas I have been drinking for the past week the rustic, dirty, earthiness of this Sumatra is almost more than I can stand... but note *almost.*  :0)
-Bry
"It is my hope that people realize that coffee is more than just a caffeine delivery service, it can be a culinary art"- Chris Owens of Cafe Grumpy in NYC.
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6) From: Dean
I started out with a little practice cupping of some leftover coffees.
Then I brewed a vac pot of Ethiopia Golocha roasted last weekend, and 
followed that with a another vac pot of Harar Horse from 2 weeks ago.
The Golocha was very nice.  The Horse is a little bit past it's prime.
Roasted set of Ethiopias for this week--IMV, Horse, Koratie, and 
Golocha--should be a good week.
Dean
Roasting in da weeds in Iowa
Bryan Wray wrote:
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7) From: Les
I started the morning with 6 day rested Kona brewed in the Technivorm.  I
enjoyed a Cappo of the half Sumatra  Classic Mandheling and half Brazil Poco
Fundo at church and finished with an Americano of the same blend.  I was a
bit down today at church, I only pulled 24 Cappos and 4 Americanos.
Les
n 7/20/08, Dean  wrote:
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8) From: Wes Tyler
Hey Les..if there is a "mission" from your church in Atlanta, I would like the address. Church and 'spro sounds like a great combination. That ought to bring 'em in!
Afraid my church is still in the "red can". Thanks for the inspiration and something to strive for.
wes
--- On Sun, 7/20/08, Les  wrote:
From: Les 
Subject: Re: [Homeroast] Sunday Cup
To: homeroast
Date: Sunday, July 20, 2008, 3:27 PM
I started the morning with 6 day rested Kona brewed in the Technivorm.  I
enjoyed a Cappo of the half Sumatra  Classic Mandheling and half Brazil Poco
Fundo at church and finished with an Americano of the same blend.  I was a
bit down today at church, I only pulled 24 Cappos and 4 Americanos.
Les
n 7/20/08, Dean  wrote:
<Snip>
go
<Snip>
this
<Snip>
out of the
<Snip>
acidity
<Snip>
would have never
<Snip>
the Kenyas
<Snip>
of this
<Snip>http://lists.sweetmariascoffee.com/listinfo.cgi/homeroast-sweetmariascoffee.com<Snip>
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9) From: Elliott H. O'Reilly
I was taking a break for a few days from my daily blend of 4 parts Sumatra
Classic Mandheling, 1 part Yemen Mokha Ismaili, and 1 part Java Pancoer.
Yesterday I finished off batch of Nicaragua Limoncillo -Java Longberry that
I had roasted to FC+ which was nicely chocolatey but still similar to my
blend.  Today I tried the Ethiopia Organic Dry-Process Koratie roasted to
City+ Thursday.  The fruity aroma when I ground the beans was amazing.  The
brewed coffee was unbelievably fruity just as Tom had described.  I tried it
black, with sugar, and with cream and sugar.  The fruitiness came through
well all three ways.  It does have it's own natural sweetness black.
Definitely a coffee worth trying.
Elliott

10) From: Tom Ulmer
Last night it was time for the week's roast. For those who don't necessarily
roast by the numbers, the Tanzania Blackburn Estate AA is really fun to
roast. Wonderfully dense beans, beautiful roast aromas, and rewarding first
cracks. Also in the lineup was the Panama Boquete Lerida Estate miel that
was supposed to be next weekend's espresso. This morning it was just too
inviting to resist and I was rewarded with absolutely luxurious espresso.
Excellent mouth feel, wonderful sweet-bittersweet flavors finishing with a
delightfully warm, nutty essence. I never did make it back to the intended
Sharasi/Lintong blend. Guess that will be in the press tomorrow morning and
the Tanzania Tuesday.
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11) From: Rick Copple
Just made a cup of Costa Rica Arop. Tarrasu that I roasted earlier today 
to a City roast. A great light flavor, I can taste the hazelnut and 
floral notes quite well.
-- 
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12) From: Les
I "salted" the decaf can by grinding a pound of PNG decaf and put it in the
can without telling anyone.
Les
On Sun, Jul 20, 2008 at 12:58 PM, Wes Tyler  wrote:
<Snip>
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13) From: Bill
One thing I really like about gmail... these "morning cup" emails always
prompt it to ask me if I would like to schedule this cup of coffee in my
planner.  As if I needed to schedule that!!!
Ethiopian Organic Yirga Cheffe roasted 9 hours ago to a city.  brewed in a
moka pot.
hint of citrus but not at all developed yet.  I hadn't expected it to be...
 this one will be better in a few more days.
so if you want to bite, wy not tell me about your cup of coffee this
morning?
bill in wyo
ps did you see that the wyoming cowboys got killed 44-0 by rival byu?
 deserves another cup this morning to drown my sorrows.
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14) From: Sheila Quinn
I've been drinking the last of my Ethiopia Harrar (Lot # ??). The 
fruity, dry-processed Ethiopian coffees are my very favorite! Just 
roasted the Panama Golden Peaberry last night, roasted to a nice City+, 
which will be a birthday gift for someone who normally drinks "canned" 
coffee. I'm certain he will never come to the dark side, but I wanted to 
give him a taste of it anyway.
Sheila
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15) From:
I have found the yirg to be amazing lemon in an espresso right out of the roaster door (city). Less so in FP or AP. Haven't used my new MP for that yet. I assume the various brew methods differ in the brightness because of varying heat and steep time.
No coffee for me yet..just got home from work. I'll sleep then make up to a MP of the last of my Tanzanian Blackburn.
Have a good day.
Dean De Crisce
Sent from a Treo phone.

16) From:
Me too. My favorites are the DP yirg, harrar, IMV, Koratie
Dean De Crisce
Sent from a Treo phone.

17) From:
That's 'wake up' not 'make up'...oh boy I'm trashed.
Dean De Crisce
Sent from a Treo phone.

18) From:
That's 'wake up' not 'make up'...oh boy I'm trashed.
Dean De Crisce
Sent from a Treo phone.

19) From: Robert Flanery
Drinking on the Guat San Jose Ocano.  The more I roast and drink other
things, the more I come back to this coffee.  Is it a bad thing to let one's
self get cornered by a coffee.  I just love the stuff.  I am going to roast
some Kenyan (Hiriga) this evening and give it a couple of days to rest up.
I am finding that for me the San Jose Ocana is best on 4 to seven days
rest.  Roasted to FC it has a bit of tameness to the flavors and is not as
bright as the Kenyan's I love so well.  I am still trying to figure out my
"new" Behmor and how best to utilize the profiles for a decent cup.  I am
wondering about blending SO coffees from both the Behmor and the popper to
try and get a mixture of traits.  I will probably try that on some cheaper
beans to see if I like the finished product.  Or perhaps just a scoop of
this and a scoop of that in the grinder.  So much for the scientific
method.
Slightly off topic, I have learned to fool a cheap coffee pot into brewing
at the correct temp.  I run the water through one time without coffee, then
load the basket and pass it through the second time.  I am using a mesh
filter (not a swiss gold) with it, and grinding it on the lowest medium
setting of a Capresso grinder.  The results are pretty darned good in my
opinion.  I just decant slowly as soon as if finishes brewing into a
thermos, and it seems to keep for several hours at work.  If I am at home
and fixing for myself I usually use the Aeropress and distilled water.
On Sun, Sep 21, 2008 at 10:29 AM,  wrote:
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20) From: james McDougal
Tried my favorite Ethopian Sidamo this morning, roasted C+/FC and rested 10
days. Got a new 4 tasse MP from SM this week, and couldn't wait to try it.
I really like this bean in a Mellita, but it was disappointing in the MP.
Seemed too strong and bitter - none of the blueberry flavor.
I filled the MP filter with fine grind (2 of 5 from the fine end with an
ancient Krupps burr grinder) and used a cup of water. I don't have a good
scale at home, so I don't know the proportion of coffee to water - just
filled the filter with beans, ground them and put them back). I tried adding
hot water, but it still wasn't great.
My question - is the MP an acquired taste? Should I expect more of an
expresso taste? Does anybody regularly add water to make it more like an
Americano? I know the filter shouldn't be packed, but can it be used less
than full? What am I doing wrong?
Jim
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21) From: Bill
Robert,
don't think that it's bad to enjoy the same coffee... just wouldn't let
myself get pigeonholed, and I don't think you are.  I love love the citrusy
ethiopians.  but I will still try new stuff to see what there is...
another thought, I wouldn't roast crummy beans in that way!  I would roast
the best, tom's beans.  why?  well, you won't know if you really like it if
you use second-rate beans...  i would use the popper for a brighter coffee
and the behmor for a coffee for more body and then mix them... if it were
me, i would mix a DP ethiopian (i haven't cared for the yemens) in the
popper with an indonesian in the behmor...
any concerns about putting hot water into the reservoir for the coffee pot?
 Isn't there a big concern about plastic and hot water?  bpa or some such
acronym?
bill in wyo
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22) From: Seth Grandeau
This morning was Maui Red Catui (from another source).  Good coffee, but not
notable in any particular area.  Now I'm drinking an AP of the last of my
Sumatra Classic Mandheling.  On the last roast, I think I got it right at
FC+ for a nice, chocolatey cup.  Today I roasted the organic Yirga Cheffe to
a nice C+.  Though the roast is a gift for a friend, I'm going to sneak a
cup in the morning, before delivering it. :)
On 9/21/08, Bill  wrote:
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23) From: Robert Flanery
Hi Bill,
Low quality beans in this case would be some of the cheaper offerings from
SM.  I am not presently buying from any other vendors.  Nothing against it,
just happy with our host's offerings and their outlook on the whole
industry.  And yes, I am worried about plastic in all our daily activities.
I am not still sure about the coffee maker and the type of plastic it is
manufactured from.  But your mention of it has set me on edge on the topic.
Anybody know of a glass or stainless drip system?  May be time to switch to
a Mocha Pot.  In fact, pretty much as good a reason as any.
Well, there goes more of my hard earned money well spent.  Looks ike the
October order will make my wife wince.
Rob
On Sun, Sep 21, 2008 at 1:14 PM, Bill  wrote:
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24) From: Alchemist John
Generally, painting with a wide brush, the concern is with hot water 
and plastics not intended for hot water.  Coffee pots, IMO, would not 
fall into that category.  And the chemicals in question are know as 
phthalates and adipates.  Softeners in the plastics.  Hard, fully 
inflexible plastics as a rule don't contain them.
We build our own coffee roasts, modify the hell out of espresso 
machines, etc, but I have yet to see anyone make their own coffee 
pot.  One plastic free coffee pot.  All glass, copper, gold (filter 
basket) and stainless steel. I can almost picture it.
At 09:09 PM 9/21/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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25) From: Robert Flanery
Hmmm... Now you have my attention John.  I love a good frankenstien
project.  Just ask my wife.  I have more crazy home gadgets around here than
you can shake a stick at.  All held together with that wonderful, glorious,
duct tape.
Some of the oddball studio light modifiers I have built get more than a
passing glance from clients.  But the light tells the tale.
Time to go roast something.
Rob
On Mon, Sep 22, 2008 at 8:10 AM, Alchemist John
wrote:
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26) From: Alchemist John
I don't think duct tape works to well in hot situations, does it?
So, what would go into the perfect homemade, non-plastic, drip coffee maker?
I think we could agree to 'hot' or proper brewing temperature.  How 
about variable temperature brewing?  Good in espresso, but is it 
needed in drip?
At 05:43 AM 9/22/2008, you wrote:
<Snip>
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27) From: Robert Flanery
I would think that a stainless tank, and perhaps a dual heating element with
a preheat feature to help bring water up before trying to heat it to temp.
That would be something similar to what I am doing by running the water
through once prior to brewing.  The temperature on the first pass is around
175 or so, and has a less than ideal finished product.  The second time
through the brew temp measured in the basket is 199 to 202 f, with the use
of a cheap wire mesh filter to perk.  Pretty darned good for a freebee
coffee pot, and when it dies I will either replace it with another used
unit, or get to work in earnest on something different.
I am going to buy a Newco later this year anyway, but that does not deter me
from tinkering with an idea.
And you are right about the duct tape.  Better change to blade tape for that
one.
Back to an idea drip maker, a good and functional shower head that has even
dispersal, and the ability to disassemble this unit partway to clean the
head and perhaps the tank more easily.  I have the devil's own time trying
to get the head on this cheapy to disburse evenly, and clean from the splash
of grounds from the head.  Perhaps a bit deeper basket would be in order as
well?
I also think that it would be good to be able to brew into a normal caraffe
with the option of changing the temperature of the heating plate.  If it is
going to be served up rather quickly I see no real benefit in brewing into a
thermos.  And if you want to hold it, it might be nice to decant it anyway
to the thermos to lower the degree of sedement in the finished product.
That is an interesting line of thought.  I wish I had stuck with Electrical
Engineering now rather than straying off into Agriculture.
Nah... I like my gardens too much.
Rob
On Mon, Sep 22, 2008 at 8:59 AM, Alchemist John
wrote:
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28) From: Alchemist John
Yeah, a proper dispersion head would be absolute.   Something in a 
ring fashion with a bunch of holes pointing in would do it 
nicely.  Saw that on a rather nice brewing sparger at one 
point.  Simple and effective.  As for the double heater, I would take 
a different approach since this is home built, and does not have to 
conform to the 'norm'.  I would make the tank above the brewing 
container, use a single heater, and just not release the gravity fed 
water until it is at the desire temperature.
I was playing with pour over this weekend and found over all I just 
don't like cones and don't see their reason (expense maybe?).  Seems 
a basket would give for a much better (read even) extraction, and 
better yet, one that only had holes at the bottom so you don't get 
leakage out of the sides.  Basically an oversized, mesh bottomed PF basket.
As for the thermos - to each his own.  I hate them.  My experience is 
that keeping coffee at 200 F, whether by insulation or by external 
heat is just bad for it.  My current one has a variable (L, M, H) 
heating plate and in four years with it, I have never had a baked or 
stewed flavor on the low setting.  Hot enough to continue to enjoy 
it, not so hot as to scald ala McD.  I should grab that temp and see 
what it is.
At 06:50 AM 9/22/2008, you wrote:
<Snip>
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AlChemist at large
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29) From: Seth Grandeau
I used to have access to a black and decker smart brew coffee maker (my
roommate, at the time, designed it).  It had a flatbottom filter, but a very
broad showerhead distributor.  It also had a nice feature that when you
opened the top, with the machine on, the showerhead rose with the top and a
valve was opened to dump the hot water back into the reservoir, rather than
spraying it out at you.  I used to run it for a minute in that mode to
"pre-heat" the water, before lowering the top to brew.  I've since upgraded
to something that does a better job with temp, but the smart brew might be a
good, cheap starting point for a project.
On 9/22/08, Alchemist John  wrote:
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30) From: Robert Flanery
The discharge system through the bottom of the filter sounds pretty good.
Perhaps building something like the hot water heaters that many use for tea
brewing would work for heating water?  That gets me thinking.  I believe SM
sells a unit that does this for a reasonable price.  Then it would simply be
a natter of mounting a gravity feed head to the bottom with either a valve
controlled manually or by thermal probe to allow for drainage.  The proper
brew time could be achieved by simply restricting the volume of flow to the
proper volume/time ratio.  I would think around 3:15 delivery time would
allow for drainage by the 4 minute mark.
For me, I will drink my coffee until it is tepid at best.  I use a thermos
due to the fact that I can carry 40 oz of coffee with me to work for the
evening.  At home, I find that if I place the carafe on the hot plate
crooked it does not bake the coffee, but still maintains the coffee at a
reasonable temp.  Good to know that there are coffee makers with temp
controls on the hot plate out there.
I have a friend here that does custom machine work for the carpet industry.
Perhaps I will talk with him about a project for the two of us and see how
it goes.  Two prototypes that we could both play with.  Since Folgers is his
choice of drink, it would give a reasonable amount of feedback from two
different opinions.
Stainless hopper, stainless basket with bottom drainage, 200 f water fed
through a ring head, low temp thermal plate to hold the coffee.  and easliy
dis-assembled to clean.
A question on the shape of the basket.  Would it be better to have a tall
column of coffee to filter through, or a wide flat basket with even
distribution of the water through the shower head.
On Mon, Sep 22, 2008 at 10:47 AM, Seth Grandeau  wrote:
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31) From: Floyd Lozano
Read the tip sheet that is on the SM site.http://sweetmarias.com/brew.inst.mokapot.html  You'll have to beware
of overpacking your filter (it will stall) as well as grinding too
fine (same issues plus more mud in the cup for your trouble).  You
don't have to 'measure' - your mokapot tells you how much to make
(fill the filter, untamped, level, and fill the water right up to the
overpressure valve on the side of the pot).
The result is more like french press than drip, not much like espresso
(except in that it's more concentrated than drip).  It should not be
bitter any more than any other method of preparation is.
Hope that helps!
-F
On Sun, Sep 21, 2008 at 12:41 PM, james McDougal  wrote:
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32) From:
Try a bigger grind till it suits your taste. I always take my coffee in ice...so yes essentially it makes for an americano.
Dean De Crisce
Sent from a Treo phone.


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