HomeRoast Digest


Topic: Raspberry lemon tart (7 msgs / 154 lines)
1) From: Kris McN
Wow!  I wandered out into the backyard this morning with an americano of
3-day rested Ethiopian Organic Yirga Cheffe, roasted to C+ in the Behmor.
We've had a couple of hot days and the raspberries are coming in like gang
busters!  I picked a handful and popped them in my mouth.  Not really paying
attention I then took a sip of the americano.  Holy Cow!  It was like
drinking a raspberry-lemon tart sweetened with honey, with maybe a hint of a
graham cracker crust.  I had a flash of Willy Wonka and wondered if I'd blow
up like Violet Beauregarde.  Incredible!
I've sung the praises of this bean before, and I know Ivan's been chatting
it up lately, but I have to say again how nice it is.  And if you can drink
it with a handful of raspberries, all the better!
Best,
Kris McN
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2) From: Steve Carlson
Anyone tried making ice cream out of Yirga Cheffe?  I've been getting the
urge to churn out some coffee ice cream, and I think Yirg might be the way
to go.  Any recommendations or recipes, or suggestions of other beans that
are particularly good for making coffee ice cream?
On Wed, Jul 9, 2008 at 9:20 AM, Kris McN  wrote:
<Snip>
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3) From: Allon Stern
On Jul 9, 2008, at 2:59 PM, Steve Carlson wrote:
<Snip>
I make coffee ice cream using a cold extraction of the coffee  
(coarsely ground) in the milk/cream overnight in the fridge, then  
filtered through cheesecloth. You end up with a sweeter smoother brew  
than a hot extraction, but alas, you do leave a lot of flavors behind  
in the process. I may have to experiment with espresso or a  
concentrated aerobrew combined with cream, calculating out the ratio  
to reach my target butterfat level (around 12-14%).
-
allon
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4) From: Dean De Crisce
Not quite the answer to your question, but I have immensely enjoy a double shot over some french vanilla ice cream with some dark chocolate chips on the bottom. Mixes very well together.
Dean De Crisce
Sent from a Treo phone.

5) From: Michael Mccandless
This is one I haven't tried farther out than 3 days . . .
Haven't been able to make it last that long.
It gets brewed before it is even all the way cool from the roaster.
Need MORE MORE MORE.
McSparky
On Wed, Jul 9, 2008 at 9:20 AM, Kris McN  wrote:
<Snip>
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6) From: Bryan Wray
In a kinda related story, but not really; I can basically walk into any coffee shop in South West Michigan and get a "Hey Bryan..." from whoever is behind the counter (and chances are because I have probably worked/trained there).  Well I went into Dino's (which has had some positive turns as of late, not where it was when I was there, but certainly not as bad as it was/could have been) today and as soon as I walked in one of the managers (Cliff) says, "BRYAN!  I've got something brand new for you to try."  He hands me what looks like a Con Panna (double topped with whip cream) and when I tipped it back I thought I had some whip cream that was going to melt, in my mouth.  I waited for it to melt, but it didn't.  The first thing my mind thought was, "Oh gross... is this whip cream bad?"  But then I started to taste something weird.  Fruit?  Huh?  What?  He had pulled shots over 4-5 raspberries that had "Sugar in the Raw" on them and then topped with
 whipped cream.  It was incredible!  We decided to try it with a slice of lemon as well sometime later this week, and also to try both of them iced.  Really, really tasty, I recommend it.
-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 Wed, 7/9/08, Kris McN  wrote:
<Snip>
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7) From: Andy Thomas
Here's my suggested recipe. I've never made it with home made i.c., but it works great with Haagen dasz.
Take a bunch of the best vanilla i.c. you can get (or make). Mix in some Yirga Cheffe beans, roasted the way you like it, and ground as fine as you can. It sounds like it would be gritty, but I didn't think it was at all.
----- Original Message ----
From: Steve Carlson 
To: homeroast
Sent: Wednesday, July 9, 2008 11:59:53 AM
Subject: Re: [Homeroast] Raspberry lemon tart
Anyone tried making ice cream out of Yirga Cheffe?  I've been getting the
urge to churn out some coffee ice cream, and I think Yirg might be the way
to go.  Any recommendations or recipes, or suggestions of other beans that
are particularly good for making coffee ice cream?
On Wed, Jul 9, 2008 at 9:20 AM, Kris McN  wrote:
<Snip>
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