HomeRoast Digest


Topic: 4th of July Cup (18 msgs / 418 lines)
1) From: Dean De Crisce
Good morning and happy 4th of July.
Yesterday i received the cory vac pot i got from ebay. After cleaning etc.,
i used it today for the first time.
3 day old city plus kenya mititu at the same grind i use for a gold pourover
(20 on the rocky, with true zero at 4-5). About 45 gm for 24 oz h20. it was
a pretty cool experiment...i felt like a mad scientist. began to heat the
water...then after five minutes ground the beans and put it into the upper
receptacle-cinched it down on the pot and waited. as the coffee rose, i
stirred it. when the coffee finished going up, i timed one minute and then
turned off the burner. after prob two minutes the coffee came down. i saw a
clean cup, without sediment.
when i poured the cup, it was clean and smooth. different from the press. i
am so used to espresso, where all the flavors are concentrated, that at
times even the press seems weak. this cup showed muted flavors compared to
espresso and the press....but was pleasant and clean. my wife, who does not
like any sedimented coffee kinda liked it (she liked the cup body but not
this particular varietal), mentioned "you should use this for the yirga
cheffe."
i need to try different variables...grind settings, brew time, amount etc.
as for the kenya mititu itself, wonderful plum and dark berrys.
what are you drinking today? have a great 4th of july.
-- 
Dean De Crisce
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2) From: Alchemist John
I am currently drinking and thoroughly enjoying a bit of Brazilian AP 
- Avian processed that is.  The Jacu bird offering.  All jokes 
totally aside, it is one of the sweetest, smoothest cups I have had 
in some time.  More chocolate and delicate nut notes than it's 
traditionally processed counterpart.
At 06:13 7/4/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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3) From: Joseph Robertson
John,
nice review. I can't wait to try it.
JoeR
On Fri, Jul 4, 2008 at 7:19 AM, Alchemist John 
wrote:
<Snip>
-- 
Ambassador for Specialty Coffee and pallet reform.
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4) From: Les
I just finished a Cappo of the AP Brazil.  Smooth and chocolate!  The bad
news it was the last of the pound that I had.
Les
On Fri, Jul 4, 2008 at 8:08 AM, Joseph Robertson 
wrote:
<Snip>
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5) From: Alchemist John
Thanks.  Try this on for size.  I took it to FC+ (first snaps of 
2nd), just a touch darker than I usually take drip, but right where I 
traditionally take my roasts I use for espresso.  After dialing in, I 
had the TWO most intense deep red and chocolate brown spiralling 
tiger striped pulls, so thick and crema laden it literally formed 
GLOBS as is spiraled lazily out of my bottomless PF.  The texture was 
nothing short of lightly whipped cream, and the flavor was nutty, 
sweet, with a hint of sassafras and cardamom and maybe a little touch 
of orange.  I had to stop after two shot for the fear of ruining the 
experience with an average pull.
OMG, the afterglow...
At 08:08 7/4/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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6) From: raymanowen
"I can't wait to try it."
I can.
It won't take much restraint- but I might try some shortly after my first
ice skating lesson in Hell.
Cheers, Mabuhay -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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7) From: Michael Wascher
In honor of the 4th I had an American bean. Kona Purple Mountain, rested
just over a week, FC. Very nice brewed in a press pot. A gentle, balanced
cup.
On Fri, Jul 4, 2008 at 9:13 AM, Dean De Crisce 
wrote:
<Snip>
-- 
"Politicians are the same all over. They promise to build a bridge even
where there is no river." -- Nikita Khrushchev
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8) From: Alchemist John
Your lose.  It's really a great coffee - odd factor aside.  But I 
will refrain from encouraging you - just more for me.
At 10:37 7/4/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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9) From: Bryan Wray
In honor of America I had a "Red, White, and Blue" (blend).  Menno's and Bagersh IMV (24g Bagersh, 12g Menno's,) and Yemen Mokha Sharasi (10g).  Brewed in the Chemex using 24 ounces of water.
So where does the Red, White, and Blue come from?
Ruby RED grapefruit, WHITE pepper spice, and BLUEBERRY in the flavors of course.  When I kind of explained this to my relatives (family came in, I made the coffee) they laughed and told me I was insane.  I took it as a compliment of course...
-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.
--- On Fri, 7/4/08, Michael Wascher  wrote:
<Snip>
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10) From: Tom & Maria - Sweet Maria's Coffee
Maria and I are down in San Diego, and someone near this rented 
cottage was nice enough to leave their wifi unlocked (I won't abuse 
it, just checking messages!) Anwyay, we ahd the "roastmaster" from 
this past Monday, the Colombia Cerulean Warbler project coffee, and 
it was really nice. I know, you would expect me to say that, but it 
did have more body than I expected, and more "dry fruit" and raisin 
then I remember in my last cupping. I have started to think that (in 
terms of body and balance) drum roasts hit their stride at 4-5 days, 
whereas air roasts are about 24-3 hours. I think the difference is in 
the amount of degassing that occurs in roasting and right after 
roasting. Air roasts definitely emit more gas sooner, and I have read 
that there is more degassing in the roast chamber as well. Anyway, 
It's a 4th of July zoo down here. I went for a paddle at La Jolla 
Shores this morning and people had sectioned off every single square 
inch of the park by 6 AM! It's like manifest destiny all over again! 
I am just hoping the fireworks don't set off more wildfires back in 
the bay area. The air quality was really poor a week ago ... had to 
keep Ben indoors for a few days.
Tom
--
                   "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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11) From: Michael Dhabolt
Tom & Maria - Sweet Maria's Coffee  wrote:
<Snip>
We were seeing a lot of smoke as far north as the Columbia River
Gorge, east of the Cascades, up until yesterday - a little on shore
wind flow as of today has cleared most of it out.  Visibility was down
to a mile or so in areas where you can normally see 25 miles.  It's
got us worried for a lot of reasons, the general well being of our
wayward brothers from south of the border and a substantial portion of
our fire fighters are down there helping out and we've been having
impressive thunder / lightning storms for several days now.
Mike (just plain)
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12) From: Coffee
The mountains above Goleta (next to Santa Barbara) are burning. Last  
estimate I read was 5400 acres. The flames are about 4 miles from my  
house. It's been burning in the mountains. The firefighters have done  
a great job keeping it from coming down the hills. Still about 5000  
people, including several friends of mine, have been evacuated from  
houses near the fire lines. We are currently in no danger, there is a  
lot of city and freeway to cross before it can get to us. We've had  
power outages as the carbon from the smoke has caused high voltage  
lines to short out. (I didn't know it could do that). The air quality  
the last few days has been miserable. With dark orange skies. Today  
the winds are less and the sky around my house has lightened up  
considerably, but there is still ash in the air.
-Peter
On Jul 4, 2008, at 5:35 PM, Michael Dhabolt wrote:
<Snip>
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13) From: Michael Dhabolt
Peter,
All the luck in the world.
Mike (just plain)
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14) From: raymanowen
"power outages as the carbon from the smoke has caused high voltage lines to
short out. (I didn't know it could do that)."
The airborne particulate dusts the surfaces of insulators of the high
tension transmission lines. When the atmosphere is below the dewpoint
temperature, smoke and fog form smog, conductive tracks and intense arcs on
the insulators. That's all it takes when every T, D and Harry has the A/C
running full tilt. A little spark'll track and undo ya.
4 miles? Better plot your escape route now- Map Quest will show the way. The
flames love freeways jammed with Land Barges with dual gas tanks. $5/ gal
gasoline won't take compression like E-85, but still burns hot.
WWIII going on outside tonight...
Cheers, Mabuhay -RayO, aka Opa!
Got grinder?
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15) From: Morris Nelson
Nothing fancy.  Just some Hawaiian Kona -Moki's Farm... all weekend.

16) From: Alex Fitch
OT: For those in fire prone area's you can go tohttp://165.221.39.44/ 
which is an incident information system used by the fire service to  
track wild land fires. It will give you a summery  of the fire,  
containment, acres, location and more.
------------------------------
Alex Fitch
Alex
On Jul 4, 2008, at 9:00 PM, Coffee wrote:
<Snip>
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17) From: Dean De Crisce
Hope everythings ok for you. I grew up in the san fernando valley, in the hills of LA....we went through this every year. Very scary.
Dean De Crisce
Sent from a Treo phone.

18) From: Coffee
They do seem to getting the upper hand. This morning it looks more  
like a hundred spot fires rather than the raging inferno of a couple  
of nights ago. The information web sight says 24% contained. The worst  
appears to be over. The weather is cooperating though. There are some  
good photo galleries on one of our local newspaper's site.http://www.latimes.com/news/local/la-me-fires6-2008jul06,0,160867.story-Peter">http://www.independent.com/photos/galleries/There is a great photo and good summary article:http://www.latimes.com/news/local/la-me-fires6-2008jul06,0,160867.story-Peter
On Jul 5, 2008, at 9:28 AM, Dean De Crisce wrote:
<Snip>
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