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Topic: Holy Moly, Smoke on the Water...a Fire in the Sky (3 msgs / 78 lines)
1) From: sci
Ever once in a while I make a cup that makes me say Holy Moly on the first
sip. Today I got there again.
This is a little unusual so, bear with me.
I grew up with a Cajun step-mother, and we drank coffee occasionally with
chicory. So on a lark, I bought a lb of chicory from Tom. I know some of you
will stop reading right now, but you gotta try this.
I roasted Sumatra Aged Lintong to FC+, nice oil spots on the bean, rested it
for 2 days. Then I ground fine and put in AP with 1/3 SM Imported French
Chicory. I pressed a double shot and wound up with about 3-4 oz of coffee
that was as blacker'n black, very strong. Then I put in 4 oz of steamed skim
milk. This blew my doors off when I took the first drink. The chicory gives
a spicy edge to the forepalate and initial nasal updraft, while the Lintong
hits bass notes deeper that "Smoke on the Water." I felt the "Fire in the
Sky" all the way down to my belly.
I don't know why, but Deep Purple started playing in my mind.
Definitely habit forming.
FWIW,
Ivan
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2) From: Sandy Andina
What, no beignets????????
The key is to steam the milk--it caramelizes the lactose and makes it  =
much sweeter. IIRC, Cafe du Monde actually adds a touch of sugar or  =
simple syrup to the milk before steaming it to make its cafés au lait.
On Jul 16, 2008, at 1:10 PM, sci wrote:
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Sandy Andina
www.myspace.com/sandyandina
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3) From: sci
You don't have to guess where the rest of my Lintong is going.
And, I'm gonna try that sugar trick in the milk NOW.
As for the beignets, ooooh, I'm gonna go find some for sure.
++++++++++++++++++++++++++++++++++++++
Date: Wed, 16 Jul 2008 13:17:42 -0500
From: Sandy Andina 
Subject: Re: [Homeroast] Holy Moly, Smoke on the Water...a Fire in the
       Sky
To: homeroast
Message-ID: <415D0096-68A7-43F7-A861-716EBCC5365D>
Content-Type: text/plain;       charsetO-8859-1;     format=flowed;
 delsp=yes
What, no beignets????????
The key is to steam the milk--it caramelizes the lactose and makes it
much sweeter. IIRC, Cafe du Monde actually adds a touch of sugar or
simple syrup to the milk before steaming it to make its caf?s au lait.
On Jul 16, 2008, at 1:10 PM, sci wrote:
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