HomeRoast Digest


Topic: awesome iced coffee (5 msgs / 129 lines)
1) From: Les
I don't know how many of you enjoy having an iced coffee.  When I get up in
the morning it is in the mid 60 degree range and just right for enjoying a
cup of hot coffee and watch the sun come up over the beautiful hills in the
"Hundred valleys of the Umpqua."  When I get home from working at the
hospital it is in the 90s.  The perfect temperature for an iced coffee.
Well today I had an iced coffee of goat milk and turbanado sugar with *India
Anohki Coffee (Liberica)".  I was doing fine until I gave Becky a sip.  She
said, "Where is mine!"  I said, "there isn't anymore."  This is the most
incredible cup of iced coffee.  Yes there was pure coffee flavor from start
to finish.  The cup started with an intense blueberry followed by a nice
cornucopia of berry flavors ending with a crisp clear and clean anise
flavor.  I sure am glad that not many of you have ordered and there is still
some left.  I think I will do a triple order of 6 pounds on my next order.
I am sure Tom won't mind since there is just a small group of us enjoying
this fine coffee.  If you do give it a try, the secret is that it does roast
at a hotter temperature than an Arabica.  You can keep the barnyard away by
roasting it a little hotter.
Les
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2) From: raymanowen
On Thu, Jul 17, 2008 at 10:13 PM, Les  wrote:
<Snip>
<Snip>
<Snip>
-- 
"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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3) From: Dave
I recently finished the last of my anohki. It's good stuff when you roast it
right. I'll probably make another order soon so I can get some more.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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4) From: Alchemist John
I just got another two pounds of the Liberica.  Arrived Wednesday.  I 
plan on playing quite a bit with it via some blends.  Sounds like 
8-12% seems to be a sweet spot so I will start there, blending 
wise.  I like the idea of iced with this coffee.  It is certainly 
bold enough to make it through the natural muting of the colder temperature.
It pulls ....oddly.  Or at least different from arabica and 
robusta.  I want to try and articulate what exactly I mean by 
odd.  Hopefully this two pounds will let me do that.
At 21:13 7/17/2008, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Hand Grinding, Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/Homeroast mailing list
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5) From: mopa
What Behmor profile do you use for roasting this coffee?
 
Thank you,
Guy
Longtime Lurker Learner
 
--- On Fri, 7/18/08, Les  wrote:
From: Les 
Subject: [Homeroast] awesome iced coffee
To: homeroast
Date: Friday, July 18, 2008, 12:13 AM
I don't know how many of you enjoy having an iced coffee.  When I get up in
the morning it is in the mid 60 degree range and just right for enjoying a
cup of hot coffee and watch the sun come up over the beautiful hills in the
"Hundred valleys of the Umpqua."  When I get home from working at the
hospital it is in the 90s.  The perfect temperature for an iced coffee.
Well today I had an iced coffee of goat milk and turbanado sugar with *India
Anohki Coffee (Liberica)".  I was doing fine until I gave Becky a sip. =
She
said, "Where is mine!"  I said, "there isn't anymore." =
This is the most
incredible cup of iced coffee.  Yes there was pure coffee flavor from start
to finish.  The cup started with an intense blueberry followed by a nice
cornucopia of berry flavors ending with a crisp clear and clean anise
flavor.  I sure am glad that not many of you have ordered and there is still
some left.  I think I will do a triple order of 6 pounds on my next order.
I am sure Tom won't mind since there is just a small group of us enjoying
this fine coffee.  If you do give it a try, the secret is that it does roast
at a hotter temperature than an Arabica.  You can keep the barnyard away by
roasting it a little hotter.
Les
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