HomeRoast Digest


Topic: what to do about vacation (7 msgs / 187 lines)
1) From: Stephen Carey
Hi, all.  I need some help on this one.  I will be leaving early 
Thursday morning for Costa Rica.  I will be there for 9 days, coming 
back at about 11:30 p.m. on the 11th.  I know I am going to want some 
good coffee on the morning of the 12th.
I am wondering what type of coffee I might roast the evening before I 
leave which will still have some body and freshness to it on the 
12th, a full 10 days later.  Should I put whatever I roast in the 
freezer - will that stop the resting process and stop the coffee from 
maturing to its best flavor.  Do I have our house sitter put it in 
the freezer after four or five days to keep it at that point in its 
resting process, or do I just keep it out, knowing it will be better 
than the coffee I could bring back with me from Costa Rica - while 
the coffee they sell to tourists isn't the worst in the world, it is 
not freshest, that is for sure.
I take coffee with me, hoping customs doesn't catch it and make me 
dump it.  Actually, I am not sure about the rules on coffee, that may 
apply only to fruit and vegetables.  I have had no problem so 
far.  The one thing I could do is have the roaster down there who got 
me into this home roasting, roast me a batch to bring back.  That 
would be fresh and very good.  However, I would like to roast my own.
Ideas?
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2) From: Brummett, Kevin
I did a 50% 50% blend of Yemen Mokha Ismaili & Sulawesi Grade One Toraja
that seems to keep well.

3) From: Derek Bradford
Liberica was amazing at 10 days.  As far as traveling, Costa Rica is quite
strict; not sure if you've been through customs with beans before.  Everyone
slips stuff through (cheese in Korea comes to mind personally), but if
they're noticed...
--Derek
On Tue, Jul 1, 2008 at 2:20 AM, Stephen Carey 
wrote:
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-- 
Every path but your own is the path of fate. --Thoreau
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4) From: Sandy Andina
I think that processed foods are okay.  Roasting bean "processes" them  =
and kills any insect or fungal hitchhikers or bacteria. I remember  =
that coming back from Paris we were allowed to bring in chocolates,  =
wine, canned pate, jarred caviar as well as cheeses made from  =
pasteurized milk; but we had to eat the Époisses in the lounge at CDG  =
because it was made from raw milk.
Interestingly, they now ask if you've visited any agricultural areas  =
such as farms. Winery/vineyard tours might fit the definition, as  =
would visits to coffee plantations--best to wear shoes and pants you  =
can launder thoroughly before returning home (Crocs are a godsend--you  =
can hose them down completely; most modern sneakers can be machine- =
laundered).
Sandy Andina
www.myspace.com/sandyandina
On Jun 30, 2008, at 12:20 PM, Stephen Carey wrote:
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ee.com
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ee.com/gallery/main.php?g2_itemId=7820
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5) From: Sandy Andina
Ah, my mistake--I thought Stephen was asking about bringing beans BACK  
from Costa Rica.
Sandy Andina
www.myspace.com/sandyandina
On Jun 30, 2008, at 12:26 PM, Derek Bradford wrote:
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6) From: Stephen Carey
No, just something that I can roast here that will hold up while I am 
away.  I like Derek's suggestion of Liberica, I have two pounds of 
some, time to roast it, I guess.
We get fresh roasted coffee for our house in Manual Antonio, from 
this small roaster outside of Quepos.  He always provides us with 
some very nice and fresh coffee beans.  But, I need something here to 
last those 10 days and Derek's idea sounds like a winner.
At 01:35 PM 6/30/2008, you wrote:
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7) From: David Martin
On Mon, Jun 30, 2008 at 10:20 AM, Stephen Carey  wrote:
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Uh, any coffee you like? I might be wrong, but I would think any
properly stored bean would still be good 10 days after roasting.
-Dave
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