HomeRoast Digest


Topic: Wed Morning Cup (9 msgs / 210 lines)
1) From: Les
This morning I am enjoying a finely brewed cup of Guatemala
Acatenenango - Buena Vista Gesha  from last year's crop.  My new Gesha
coffees should be coming today.  What an awesome cup of coffee.  I was
cleaning up the shop yesterday and came across my first roaster.  It
got me thinking about all of the wonderful coffee we enjoy.  Tom is
off vagabonding to Africa this month to find us more good stuff.
These are not "Club Med" trips, but hard work on his part.  As I
indulge in this fine coffee,  I was hoping that I will see some "sold
out" signs on the Gesha by now.  It is unbelievable that homeroasters
have access to the world's finest coffee.  I was by the coffee cart at
work the other day and they want $4.50 for stale swill, and for about
the same price I can indulge in the finest cup of coffee in the world.
 If you are holding back, I would encourage you to indulge in getting
some of the Gesha.  I am looking forward to getting mine today.
Les
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2) From: Seth Grandeau
 Ethiopian Koratie - Wet Process.  It's a nice cup of coffee, but I don't
think I'm picking up all the nuanced flavors Tom mentions.  I'm looking
forward to trying a second roast and maybe going a little darker (I stopped
this one at a C/C+).
On 8/6/08, Les  wrote:
<Snip>
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3) From: John Mac
Les is 100% correct. Show Tom and Maria some love today, buy more beans!
Got the Gesha yesterday and roasted two batches, can't wait to get home from
work
and give them a try. They weren't ready yesterday and needed some rest.
Cheers,
John in Nor Cal
On Wed, Aug 6, 2008 at 7:35 AM, Les  wrote:
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4) From: Gary Foster
I'm having the DP korate this morning... and I have the opposite
problem.  I took it to just beginning 2C and need to roast the next
batch a skosh lighter.  Still good, but not amazing like I was
expecting.
-- Gary F.
On Wed, Aug 6, 2008 at 8:19 AM, Seth Grandeau  wrote:
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5) From: Eddie Dove
Since this morning was Wyatt's first day of kindergarten, I am working
from home today.  In a celebratory type of fashion we kicked the day
off with a delightful cup of Guatemala Organic Finca Ceylan Maragogype
roasted to Full City with 3 days of rest.  Just as the complexity of
the cup takes you to the brink of excitement, the soft creaminess
soothes the soul; what a great cup!  Yes, Wyatt too; he drinks his
black.
While the yute is a skool, I am having the most exquisite cup of
Ethiopia Organic Sidamo DP  Special Selection (September 2007
Arrival), roasted 11 days ago to a Full City+.  i really enjoy the
Sidamos and this is the best, most complex yet balanced cup of Sidamo
I have ever had and it has been excellent every day since it was
roasted.
Heh ... the cup is gone ... going to get another ...
Eddie
-- =
Docendo Discimus
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6) From: David Martin
I'm drinking Rwanda Duhingekawa Women's Coop. I roasted up the last 8
oz of a 2lb bag of this the other day, and it looks like I finally got
it right. Up until this roast it's always tasted harshly fruity. On
this last attempt I roasted darker than before, and took it slow, not
hitting 1st crack until about 12 minutes, then stopped a couple of
cracks into 2nd. Brewed using AP. Results are delicious; if I didn't
know, I wouldn't have guessed it's the same coffee.
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7) From: Dean De Crisce
I would get more...if the two pound limit could be removed. I was hoping for ten pounds of different lots. I wrote in with this question, but didn't get a reply. Do you know anything about the limits?
Dean De Crisce
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8) From: Dean De Crisce
I would get more...if the two pound limit could be removed. I was hoping for ten pounds of different lots. I wrote in with this question, but didn't get a reply. Do you know anything about the limits?
Dean De Crisce
Sent from a Treo phone.

9) From: Bob Brashear
Mokha Kadir Blend Roasted to FC+ in the Behmor last night. A little too 
soon, but I was out of coffee. Brewed in a TechniVorm. Very nice body 
even at this early stage of rest. Some hints of chocolate coming through.
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