HomeRoast Digest


Topic: Month Long African Shootout! (3 msgs / 98 lines)
1) From: Bryan Wray
To make coffee even more interesting for myself, I have to come up with little projects.  My most recent one is already under experiment (Menno vs. Bagersh) and you guys all know about that one.  Next up is a Yemen comparative cupping, then a Kenya, then a broader Ethiopia comparative cupping.
For all sets the first batch will all be roasted to a city roast (as the IMVs already were) and cupped at 36 hours (as the IMVs already were) and then each coffee tasted each day with the same method (for example on day 2 I'll brew them all with a French press, or Chemex, or VacPot) at different times during the day (morning, afternoon, evening).  Chances are the coffee will only make it out like 4 days or so, but that's common for me, I usually roast twice a week.
So, the first set, already underway is the IMVs.
Second set will be Yemen:
-Mokha Ismaili
-Mokha Sana'ani
-Mokha Sharasi
(this one should be a lot of fun!)
Third set will be Kenya:
-Peaberry Kirinyaga Gakuyuini
-AA Nyeri Kiamaina
-FT Peaberry Kiawamururu
Fourth set will be Ethiopias (a mixed bag):
-Bagersh Misty Valley (Might drop this one...)
-Menno's Misty Valley
-Harar Horse DP Lot 17406
-Organic Sidamo Special Selection
After these sets are done if it's something I enjoyed doing (I feel almost required to do these sets for some much needed palette development) then I also have a couple Rwandas, Panamas, Colombians, and Sumatras (and by then, it sounds like I will have a bunch of Costa Ricas as well).
Should be a highly caffeinated and fun month!  I'll report here and there, but probably not every day, most likely just when something new or exciting happens.
If any one has any suggestions or anything be sure to let me know!
-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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2) From: miKe mcKoffee
My only suggestion is to roast more and take more time. Only going out 4
days will highly likely miss some phenomenal cups that "might have been" had
you gone out at least twice as long. Especially dealing with African DPs.
Pacific Northwest Gathering VIIhttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://home.comcast.net/~mckona/PNWGVII.htmKona Konnaisseur miKe mcKoffeehttp://www.mcKonaKoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
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3) From: raymanowen
"Only going out 4 days will highly likely miss some phenomenal cups that
"[would] have been" had you gone out at least twice as long. Especially
dealing with African DPs."
Amen!
This '05 Uganda AA Bugisu has been almost poetic in its shot flavor and
aroma. I can vouch for days 5 - 13. Add 12 more hours and I brewed another
double shot- a little hotter at the start of the shot: 211 F, instead of
202 F. No reason- I just thought I'd try it. No big Whoop!
Those measurements are 2 lower than the actual temperature as it hits the
packed grounds. 213 F at this (Denver) elevation? Yup- the pump adds 8X -
9X SL barometric pressure, and that's the pressure within the heater and
group when brewing. The first plateau in flavor- no more (+) temperature
surfing.
Time to separate some 14g samples into sandwich Ziplok freezer bags to see
if freezing can stop the aging for a few weeks.
Cheers, Mabuhay, iechyd da -RayO, aka Opa!
-- =
"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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