HomeRoast Digest


Topic: Sat. Morning Cup (24 msgs / 592 lines)
1) From: Les
This morning I am enjoying some Idido Misty Valley.  It seems like
since having my Gehsa lot 2, I have been drinking only DP coffees.  I
guess I enjoy the extremes!  Next up however is the last of my Guat
Yellow Bourbon from last year.
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2) From: Rick Copple
Les wrote:
<Snip>
I tend to favor DP coffees as well. I have several in my stash.
But this morning I had my first cup of RIP coffee. I enjoyed it. It did 
have a smoky flavor, and good cocoa though that wasn't as dominate. But 
it turned out a very enjoyable cup of java.
I roasted it in the Behmor. Put in a half pound, and clicked 1#, P3, C 
and start. I figured since it was wrapped in parchment, that it would 
need the slower ramp up of temp to get the heat to the bean, much like a 
lesser dense bean would use the slower ramp up. It seemed to work well.
First crack started around 4 minutes left (start time was 18) and second 
crack began in earnest as it neared 2 minutes. Once the outlier second 
cracks had passed, and it started a consistent pop, pop, I hit cool. The 
  cracks were muffled a bit in the parchment, but still clearly hearable 
in the Behmor.
I brewed it in my vac pot. It drained back down slower than usual, due 
to the parchment I'm sure. After grinding, it seemed there were some 
good size pieces of parchement mixed in with the beans. But it did 
drain, and the coffee is great. If this wasn't such a small lot, I might 
grab some more. But I don't want to be a hog. ;)
-- 
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3) From: Les
Thanks for the report Rick.
Les
On 8/16/08, Rick Copple  wrote:
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4) From: Sandy Andina
Yesterday, IMV. This morning, Costa Rica Dota Peaberry. Both were made  
in the Aeropress in my motel room in Gaylord, MI and drunk before  
going off to breakfast (and lousy coffee) and then to play at Farmfest  
just e. of Johannesburg, MI (3 hrs NE of Grand Rapids and 90 min. s.  
of the Straits of Mackinac). Came back now after dinner, and what's  
left in my travel mug, ice cold, is still yummy--milk chocolate and  
almonds dipped in coffee. Makes up for not having been able to join my  
bandmates for ice cream sundaes. (Back on dead-animals-and-leaves  
diet, due to doctors' orders).
On Aug 16, 2008, at 3:27 PM, Rick Copple wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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5) From: raymanowen
This morning a Vietnamese filter brew of the Brazil Cerrado S-D Moreninha
Formosa at FC+ had the requisite bittersweet CHOCOLATE! on a muted sweet
orchard of flavor. A Truckload of flavor!
Just had a double shot of the same bean, and again no blast of chocolate.
The RVN filter was the first to unleash the really bittersweet chocolate,
and that only when flash frozen and ground to a particulate size of 0.020
in.
The 0.010 inch for espresso shots unleashed a bittersweet caramel flavor in
the shots, but effectively stalled the RVN filter.
I try like Blazes to figure just how the coffee beans enter the FLAT BURRS
when they're spaced only 0.10 inches apart. Must be FM, or they're not flat
but conical sections. I'm two dumm too understand to much...
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
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6) From: Scott Miller
Interesting that you used the Viet filter...
A new (first ever) Thai restaurant in my tiny town opened last week. We were
there for the opening night and had coffee after dinner... I struck up a
conversation with one of the owners. They moved to Statesboro to open this
restaurant and are less than a mile from my shop. I invited him to come by
so we could come up with a better coffee solution for his restaurant, and we
did some brews in the Viet filters ... I had a great chance to see how
coffee is enjoyed in SE Asia and make a new friend... possibly a customer,
too.
I'm so excited to not have to drive an hour+ for Thai food, I'll be back
there for meals whether they use my coffee or not...
cheers,
Scott
On Sun, Aug 17, 2008 at 1:21 AM,  wrote:
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7) From: Lynne
Hey - that's a win-win situation no matter what!
love Thai food..
Lynne
On Sun, Aug 17, 2008 at 4:52 PM, Scott Miller  wrote:
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8) From: Ken B
Hi Scott,
A good Thai restaurant is wonderful.  But you do know that Thai food is 
fairly simple to make, usually in 2 utensils, 1 wok and 1 pan?  Of 
course, it is better for business if you visit the establishment to sell 
them coffee. ;-)  If you want recipes or anything, feel free to contact 
me off list with your favorite dishes.
Best Regards,
Ken B
Scott Miller wrote:
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9) From: Seth Grandeau
Thai may be light on utensils, but I thought they were heavy on
ingrediants.  I saw a Good Eats episode where he made Pad Thai (I know it's
cliche, but it's my favorite thai dish) and it had something like 15
different ingrediants, most not available at Stop & Shop. :)
On 8/17/08, Ken B  wrote:
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10) From: Scott Miller
Luckily, I have a well stocked pantry. Pad See Ew (Eu?) is a favorite of mine.
cheers,
Scott
On Mon, Aug 18, 2008 at 4:42 PM, Seth Grandeau  wrote:
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11) From: Lynne
Seth.. Stop & Shop?? You must be in N.E.?
Don't know where you are, but if you ever get to the Boston area, there are
so many
Asian stores here :), including the mother of Asian grocery stores in the
Boston area,
Super 88 in Malden. Well, the Brighton one is better, IMO, but Malden's
easier for me
to reach.
Lots of times you can substitute ingredients - but the one thing that is
crucial in Thai
food (what I don't have) is fish sauce...
The key to making this easier is the prep work. Cutting everything (for me,
sitting down,
lol) ahead of time is crucial.
Lynne (getting hungry)
On Mon, Aug 18, 2008 at 4:42 PM, Seth Grandeau  wrote:
<Snip>
-- http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/
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12) From: Seth Grandeau
Lynne,
I'm also in the Boston area, in Arlington.  I'm very close to the Super88 in
Malden, but I'd have to pass at least 20 good Thai restaurants to get
there. It's just the path of least resistance. :)
-Seth
On 8/18/08, Lynne  wrote:
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13) From: Lynne
hahahaha - oh, so true!!
I read Boston Chowhound to torture myself...
Lynne
On Mon, Aug 18, 2008 at 5:24 PM, Seth Grandeau  wrote:
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-- http://threedogswriting.blogspot.com/http://thisisntparis.wordpress.com/
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14) From: sci
Brazil Carmo de Minas - Fazenda Esperança
C+/AP. I also tried with pour over but the results were not as good.
This fantastic Brazilian will not leave you dissatisfied. The
tangerine notes Tom wrote about seem faint, but linger long in the
aftertaste. I adore this cup, but alas I have only about 4 cups worth
of beans left. A friend gave me 4oz of the bean to sample roast. So I
have no more of it to roast unless I order from SM. But I'm in major
stash reduction status, so maybe it'll still be around later.
[Sigh.] So many fantastic coffees...so little time.
If you were wondering about whether to buy this bean, do it. It is not
a boring old Brazilian, but a big palate pleaser. I also have the
Daterra YB and it is no slouch. But if I was going to get more
Brazilian, I'd click on this one.
Ivan
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15) From: Les
I enjoyed a very nice blend of Yemen and Ethiopian Dry Processed
coffees with the Mexico Organic Chiapas Proish Coop.  The Yemen and
Ethiopian were roasted to a nice full city and the Mexican to a full
city plus plus.  Coffees have been rested 6 days.   The Cappos and
espressos were outstanding this morning.  Complex with a nice
chocolate finish.  Fruit with chocolate is hard to beat.  Today was
the last day that "Carlos" (Expobar Office Control) will perform his
duties.  He is getting religion and I am donating him to the church
kitchen.  Next week I will be an all lever house with my Olympia
Cremina and Elektra Micro Casa Lever.  I like levers and they fit into
my coffee routine better than the pump machines. I like pump machines
too, so don't take this comment as saying one is superior to the
other.   It is all a part of the coffee journey.  Each of us takes our
own path.  I don't think I have finished my journey in espresso
either, however I do enjoy whee I am on my path to espresso enjoyment.
Les
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16) From: Scott Miller
Sounds like Carlos will have a fine, new spot. Lever machines are nice
to work with. A friend recently found a thrift store gem and is
restoring it now... in the near future, we'll play on restored
machine.
cheers,
Scott --> really digging the FP of FTO Peru today!
On Sat, Jan 10, 2009 at 11:28 AM, Les  wrote:
<Snip>
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17) From:
I am dying to try a lever machine.  One day I hope.  This morning I have
been pulling shots of last year's misty valley roasted to full city 5 days
ago.  Just wonderful stuff

18) From: raymanowen
Word has it my Crapesso Leaks is only capable of brewing pretend espresso.
Fine. I'll just keep pretending it tastes good. I can detect the shot
timing, flavor and crema diff4erences between grinder settings of 18, 19,
19.5 and 20.
[diff4erences?- Ethel would have had me go back to the start of the movement
if my clumsy technique ever allowed a fingernail to click or snag a rong
key...]
The flavor development that occurs between 6 and 120 hours post roast
usually crosses paths with Tom's cupping notes, but not every time. The
Ethiopian Harar Green Stripe SO shot had Dark chocolate and ripe cherry
chords.
A previous roast advanced from my secret method of evading work at the slate
chalkboard in high school.
Egad! I could make the chalk shriek at will, especially when I had taken a
whole box of it down to a vacuum bell jar in Chem lab to dry it out bone dry
after an alcohol bath!
Cheers, Mabuhay and Magandang Hapon -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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19) From: Sandy Andina
What model is your Crapesso? Mine was the Ultima--the one that looks  
like R2D2. A pumper but nonetheless essentially a $250 toy.
On Jan 11, 2009, at 2:41 PM, raymanowen wrote:
<Snip>
Sandy Andina
www.myspace.com/sandyandina
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20) From: Les
This morning cups of coffee really began yesterday.  I got home from
work and went to the bedroom to change.  I came out in the living room
and the dogs were barking.  It was too early for UPS, as I was hoping
the Elektra Micro Casa would arrive.  However as I opened the door,
FedEx was there leaving a note and taking my Micro Casa Lever back to
the truck!  The dogs got an extra treat last night.  Well, I read the
manual, and brewed up two shots before going to a meeting.  I hit the
grind just right for the Bugle blend.  The temperature was a bit low.
So with some time this morning....................., I am very pleased
with this machine.  This morning I made myself two double shots and a
cappo.  I made Becky a nice Cappo.  That is about the capacity of this
machine in one setting.  The pressurestat is set at 1.1-1.2 bar.  This
is slightly lower than the review from the Coffee Geek review, and
produced a very smooth clear espresso.  As others have said that is
the beauty of this lever machine.  The Bugle blend really sounded its
flavor this morning!  Very nice fruit nose followed by a rich smooth
chocolate finish.  My first impressions of the Elektra Micro Casa
Lever is very favorable.  The bottom line is that it makes an awesome
cup of coffee, it is well built, and it is a good steamer.  The top
line is it is a very fun machine to use!  My wife thinks we need to
remodel the kitchen around the new espresso machine because it is so
beautiful.  Having had the opportunity to use many lever machines, I
really can't speak too much as to the learning curve.  I am sure I
will be refining my technique, and improving my shots, but these first
shots have been awesome.  I prefer the espresso that comes out of a
lever.  As Mike McKoffee points out, we all take our own coffee path.
My path has lead to an Elektra Micro Casa.  This is also my first
brand new espresso machine.  I am not recommending that you go out and
buy an Elektra Micro Casa Lever machine.  I am sharing my joy with the
group.  After a lot of research and playing with machines, I have
found one that really meets my needs and preferences.  I am having
fun, and I hope you are too!
Les
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21) From: Bill
Les,
glad to hear that your new machine is bringing you so much joy.
It is a beautiful day in Cheyenne today.  light wind, 45 degrees, and the
snow is melting fast.  it's supposed to be warm til wednesday, when the next
front comes through.  enjoyed my cup on the porch this morning, it was
awesome.  some Guatemala los pastores PB roasted to a C+.  mmmmm.  raisiny.
 delicious, nice amount of acidity.  actually have had a couple of them
brewed in the 4T moka pot.
bugle blend you named after bull elk bugling, am I remembering correctly?
 Didn't get my elk this year, so it's pork chops for lunch instead of elk
steaks...  oh well.
hope everyone has a great coffee day.
bill
On Sat, Jan 17, 2009 at 10:56 AM, Les  wrote:
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22) From: Barry Luterman
Congratulations. that is the machine I envision as the center piece for my
coffee room. I would place it on a marble table in the center of the room.
Enjoy it for many years Les
On Sat, Jan 17, 2009 at 7:56 AM, Les  wrote:
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23) From: Ray Tolar
First off congrats to Les on your new toy . First cup (4:15 am) AP Java
Kajumas Curah Tatal roasted 3 days ago in the hottop to a nice FC.  WOW
!! what a great way to start the day. OK one eye open shower time ;-). Cup
for the road AP Colombia antiquia Jardin Cerulcan Warbler, roasted last
night in the Behmor C to C+ good but i know by Monday it will be awesome.
Coffee for the day at work by popular demand IMV roasted 3 days ago roasted
15  oz. in the Behmor 1lb P3  ++ to 19 start ++ max first crack 3:06 stopped
roast with 1:20 left (1st was just slowing) coasted to C-C+ then blended
with 8 oz roasted in the Hottop to a FC. Strawberry's dipped in chocolate
anyone
??
In the Behmor I use the small grid basket for these beans (more work to
remove the chaff) but it seems to keep Sparky and the gang from flaming on
(not fun). :) This was what everyone got for Christmas 22 lbs worth  1 small
fire before i started using the small grid basket only Sparky and the gang
after that. Well HAPPY ROASTING !! enjoy your weekend  Ray T   Slaving
away keeping keep the turbines spinning so ya all can enjoy coffee with the
lights on  :)
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24) From: miKe mcKoffee
First congrats Les on your new Micro Casa! =
Today turned out to be one of my heavier consumption days. Started the
morning (an hour before the alarm went off) with a Esmeralda No.5 Americano.
Later when Debi got up took a sip of her Mountain Thunder XF Kona Americano
then back to loading greens for today's roast session. (Another week at most
and USRC will be in it's new home WHICH HAS AMBLE ROOM FOR GREENS STORAGE SO
I CAN GET THEM OUT OF SPARE BEDROOM!!!! Room for second café too:-) Before
leaving made Debi a Delirium Americano and myself a doppio of same, singing
way sweetly perfect 10 days peaking. Mid-morning Maria screwed up a
macchiato order so I drank it. (Didn't stop her pour in time so over the lip
of the ACF demi it went so didn't serve it to the customer. I mean, who
wants part of their macchiato's compound heart served dripping over onto the
saucer:-) Early afternoon after returning from picking up a steal of a deal
on 18 way cool ~45LB ceramic tile table tops and wrapping up roast bagging
pulled myself an Emeralda doppio. (Uh, all 18 27"x27" brand new table tops
for a cool $200, cheap fake wood table tops run $40 each! Bases will run $30
each so all in will be $41.11 per table for a table couldn't touch for less
than $125 to $150 each, sweet. Later next week picking up the 22 virtually
new solid hardwood armed chairs from the guy for $14 each...Nightclub closed
their doors...didn't have fire suppression system which quotes came in $28k
so the straw that broke that camels back. Oh yeah, all started 'cuz I went
to get his $750 dishwash tripple sink for $200.) Now typing drinking an
after dinner IMV Americano.
Yeah, the economy is crashing and businesses closing left and right.
Officially only 40,000 people layed off last Friday alone, after over a
million lost their jobs November and December. Expect it to get much worse
before it gets better, may be years. Coffeehouse and restaurant revenues
down 30-35% nationwide the last year, myself included. Yet while the food
side is dismal (I mean as much as a 90% swing day to day. Last Tuesday a
whopping $37.50 back of house ALL DAY when it used to be $400 and more
recently swinging $300 to $150 range, but I mean give me a break $37.50,
lets get real, and people expect me to keep employees on shift just in case
they decide to eat lunch out once a month instead of brown bagging it!!!!
Many more days like that I will just close the kitchen.) Yet coffee beverage
sales remain decent and whole bean sales are growing. If you got the guts to
forge on some great deals are to be found...the strong and determined (and
truly insane) will survive...
Jeeze, where'd that come from and what does it have to do with the subject
of the post! Oh well, think about it next time service somewhere may be a
bit slower than it used to be. =
Kona Konnaisseur miKe mcKoffeehttp://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must">http://www.NorwestCoffee.comURL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
Pacific Northwest Gathering VIIhttp://themeyers.org/HomeRoast/=">http://home.comcast.net/~mckona/PNWGVII.htmSweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/=
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